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Assessment of the Content of Antibiotic Residues in the Meat of Broilers Sold on the Markets of Daloa (Côte d’Ivoire)
Ehouman Ano Guy Serge,
Dalogo Kacou Alain Paterne,
Koko Anauma Casimir,
Ehui Edi Jean Frejus,
Beugre Grah Avit Maxwell,
Traore Karim Sory
Issue:
Volume 9, Issue 6, November 2021
Pages:
139-143
Received:
28 September 2021
Accepted:
18 October 2021
Published:
5 November 2021
Abstract: The need in animal proteins has exponentially increased in the ivorian big cities in these latest years. It is the case of Daloa, where the broiler industry can meet the needs of meat consumers after 35 to 45 days. To respect the required time, the poultry farmers take veterinary medecins notally the antibiotics. The use of these antibiotics in veterinary medicin can lead to bioresistant phenomenon by the consumer, favorising the selection of resistant bacteries to later treatments. To protect the consumer, this study has been made to identify and quantify antibiotic residues in broiler meat. For the purpose, broilers from the farming hours in the urban zones of Daloa and ready for sale, have been sampled at random with some sellers on different markets of Daloa. The samples (15) have been analyzed by chromatography multi residue. Antibiotic analyses were performed on a SHIMADZU chromatographic set consisting of a sample changer, a high-pressure binary HPLC pump, a UV-visible absorption detector. This method permits to analyze simultaneously many families of antibiotic residues. The results of this chromatographic analysis made on this foodstuff have revealed the presence of four (4) families of antibiotics: sulfonamides, Macrolides, Tetracyclines and Fluoroquinolones. The concentration rates of samples are between 30 to 100%. The average concentration of their residues vary from 12.46 ± 21.12 to 90.80 ± 187.18 µg / Kg. These concentrations are generally lower than the safety standards (MRLs) recommended by the Codex Alimentarius. However, face to the phenomenon of boiresistance that the excessive use of the antibiotics brings about, the results of this study must prompt the public powers to set a politic to reduce their use. In fact, the breeders must be sensibilised to a correct use of antibiotics.
Abstract: The need in animal proteins has exponentially increased in the ivorian big cities in these latest years. It is the case of Daloa, where the broiler industry can meet the needs of meat consumers after 35 to 45 days. To respect the required time, the poultry farmers take veterinary medecins notally the antibiotics. The use of these antibiotics in vet...
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Coffee Processing Methods, Coffee Quality and Related Environmental Issues
Misgana Banti,
Eba Abraham
Issue:
Volume 9, Issue 6, November 2021
Pages:
144-152
Received:
3 November 2021
Accepted:
23 November 2021
Published:
9 December 2021
Abstract: Coffee is among the most valuable agricultural products throughout world. There are over 80 countries that produce and export coffee around the world. Increasing and maintaining coffee quality are of utmost importance due to the fact that the volume of sales depended upon coffee quality. The quality of coffee can be defined as its organoleptic and, physical quality and chemical composition such as sugars, caffeine, volatile and non-volatile phenol contents of a green bean produced. To the coffee industry, quality is of paramount importance. There are various factors affecting coffee quality among which processing methods is one. There are three ways to process coffee: washed, semi-washed and sun-dried. The 60% of coffee quality is determined by this primary and secondary coffee processing. Therefore, to produce coffee of good quality and to remain competitive on the world market, proper processing of coffee is required from both a quality and environmental standpoint in addition to breeding and other pre-harvest activities. However, selection coffee processing methods is not only determined by coffee quality; but also the environmental impact of processing method and accessibility of the methods as well. In this review, the effect of processing methods on coffee quality, environmental issues related to coffee processing, especially wet processing were discussed to identify major research gaps that should be addressed in future research and management practices.
Abstract: Coffee is among the most valuable agricultural products throughout world. There are over 80 countries that produce and export coffee around the world. Increasing and maintaining coffee quality are of utmost importance due to the fact that the volume of sales depended upon coffee quality. The quality of coffee can be defined as its organoleptic and,...
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Simultaneous Evaluation of Postchallenge Glycemia and Lipidemia in Young Women
Kaori Kuzawa,
Yukino Morita,
Natsuko Ichikawa,
Michitaka Naito
Issue:
Volume 9, Issue 6, November 2021
Pages:
153-162
Received:
17 November 2021
Accepted:
7 December 2021
Published:
10 December 2021
Abstract: Aim: To determine the effects of simultaneously ingesting glucose and fat on postchallenge glycemia and lipidemia in 12 healthy young Japanese women. Methods: Three test trials were administered in a randomized crossover design: glucose (1 g/kg, G trial); fat cream (0.35 g/kg as fat; F trial); glucose + fat cream (GF trial). Blood samples were taken before and at 0.5, 1, 2, 4, and 6 h post-ingestion. Results: The GF trial's serum glucose peak value was lower than the G trial's, and its remnant lipoprotein-cholesterol (RLP-C) increase was less than the F trial's. The GF trial's apolipoprotein (Apo) B48 increase happened faster than the F trial's. The G and GF trials' insulinogenic index (I/G30) values were negatively correlated with the area under the curve (AUC) of glucose for 2 h. Fasting insulin level and HOMA-IR were positively (and QUICKI and I/G30 were negatively) correlated with the AUC of insulin for 2 h. The F and GF trials' fasting TG, RLP-C, ApoB48, and ApoC-III levels were positively correlated with the AUC of TG and RLP-C for 6 h. The fasting ApoB48 level predicted the AUC of ApoB48 for 6 h. Conclusion: The glucose peak was ameliorated by co-ingesting fat. I/G30 predicted an early postchallenge (0–2 h) glucose rise. The fasting insulin level, HOMA-IR, QUICKI, and I/G30 predicted an insulin rise. The RLP-C rise by fat ingestion was ameliorated by co-ingesting glucose. Fasting TG, RLP-C, ApoB48, and ApoC-III levels predicted postchallenge TG and RLP-C rises. The fasting ApoB48 level predicted postchallenge apoB48, i.e., a rise in intestinal lipoprotein.
Abstract: Aim: To determine the effects of simultaneously ingesting glucose and fat on postchallenge glycemia and lipidemia in 12 healthy young Japanese women. Methods: Three test trials were administered in a randomized crossover design: glucose (1 g/kg, G trial); fat cream (0.35 g/kg as fat; F trial); glucose + fat cream (GF trial). Blood samples were take...
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Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed
Olaoye Saheed Abiola,
Owoseni Olanrewaju Temitope,
Olalusi Ayoola Patrick
Issue:
Volume 9, Issue 6, November 2021
Pages:
163-177
Received:
30 June 2021
Accepted:
14 July 2021
Published:
24 December 2021
Abstract: Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion was conducted at 20%, 25% and 30% moisture content level, die size of 2 mm, 4 mm and 6 mm and screw speed of 150 rpm, 200 rpm and 250 rpm. Pearson square method of fish feed formulation was used to attain a 35% protein content of catfish feed protein requirement. Optimized value of extrusion factors moisture content, die size and screw speed were 30%, 6 mm and 150 rpm respectively and optimized result of responses, expansion rate (ER) floatation rate (FR) sinking velocity (SV) specific mechanical energy (SME) swelling capacity (SC) water absorption index (WAI) water solubility index (WSI) hydration capacity (HC) and hydration index (HI) are 32.73%, 95.87%, 0.024 ms-1, 16.97 KJ/kg, 1.73, 1.61, 2.76, 0.51, and 0.67 respectively. Feed moisture content and die size have the most significant effect on the physical and functional properties of extrudate. Coefficient of determination R2 ranges from 0.65 to 0.96, lack of fit not-significant, desirability in optimization of 0.806, suggesting adequacy of research. Soybean crud residue base floating fish feed has been formed and evaluated with an outcome of high efficacy. This extruded produce can be used for both domestic and industrial scale of catfish feed production.
Abstract: Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion was conducted at 20%, 25% and 30% moisture content level, die size of 2 mm, 4 mm and 6 mm and screw speed of 150 rpm, 200 rpm and 250 rpm. Pearson square method of fish feed formulation was used to attain a 35% protein content of catfish fe...
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The Effect of Traditional Sourdough Starter Culture and Involved Microorganisms on Sensory and Nutritional Quality of Whole Wheat Bread
Issue:
Volume 9, Issue 6, November 2021
Pages:
178-187
Received:
7 September 2021
Accepted:
26 September 2021
Published:
29 December 2021
Abstract: Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture. PH and acidity of natural sourdough starter culture were measured after 72 hrs of fermentation and sourdough after 24 hrs of fermentation. pH and acidity of sourdough bread and commercial yeast bread were analyzed. Sensory characteristics and nutritional value of whole wheat sourdough bread and commercial yeast bread were analyzed. Microfilora of natural sourdough starter culture and sourdough throughout fermentation were also analyzed. Proximate composition of whole wheat flour was analyzed. Traditional sourdough and commercial yeast bread were evaluated for their acceptability by semi-trained panelists using 9- point hedonic scale. Decreased pH of sourdough to /4.0/ leads to phytate degradation and as a result phytate content in whole wheat flour which is 20.1% Phytic acid in mg/100g was reduced by 14.1% Phytic acid in mg/100g sourdough bread. The traditional sourdough bread did not show mould growth after four days storage at room temperature while commercial yeast bread do. Among the sensory attributes tested by panelists, aroma is significantly (p<0.05) differed positively from commercial yeast bread. Lastly the present study concluded that the use of natural sourdough starter culture and fermentation had a number of beneficial effects including prolonged shelf life, improved bread flavor and good nutritional value (bioavailability of minerals). Sourdough also improves sensory characteristics such as color, aroma, taste, and texture of breads.
Abstract: Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture. PH and acidity of natural sourdough starter culture were measured after 72 hrs of ferme...
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