Browsing by Author "Akintunde, J.K."

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    Acid-hydrolysed local Cowpea (Vigna unguiculata) as culture media for Laboratory Yeast (Saccaromyces cerevisiae)
    (2011) Siemuri, E.O.; Akintunde, J.K.; Ajiboye, A.E.
    Cowpea (Vigna Uguiculata) seeds are nutritious components in the human diet; they contain 63.66 starch, 24.8 protein and 1.9% lipid-fat. Acid-hydrolysis of powdered cowpea extract leads to the breakdown of its complex molecules into simple materials. The hydrolysis of protein in the presence of an acid catalyst gives amino acids, which serves as nitrogen and carbon source for yeast growth. The acid-hydrolysed cowpea filtrates were now tested for yeast growth by culturing or growing the yeast on the media at a variable pH of 5.18 – 5.96. It was observed that test-tube labelled A and B has the highest mean absorbance of 0.810 and 0.882 at 0.5 and 1.0 g/ml cowpea filtrate level in relation to the normal yeast media. Hence, acid-hydrolysed cowpea at a concentration of 0.5 and 1.0 with pH of 5.56 and 5.58 which is cheap and commonly available can be used in growing yeast in the laboratory especially during industrial bumper production. Also, the amino acid content of the cowpea revealed highest in glutamic acid, aspartic acid, leucine and lysine by 1000, 700, 450 and 400% respectively.
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    Single Cell Proteins: As Nutritional Enhancer.
    (Pelagia Research library, 2011) Adedayo, M.R; Ajiboye, A.E.; Akintunde, J.K.; Odaibo, A
    To meet the protein need of our growing population, it is important to include non-conventional protein sources in our diet. Important non – conventional sources are oil seed proteins, leaf protein concentrate, (LPC) fish protein concentrate (FPC) and single cell proteins (SCP) or biomass protein (BMP). Single cell protein recently attracted attention and holds a major potential for increasing protein supply. Proteins not only provide a nutritional component in a food system but also perform a number of other functions).The protein obtained from microbial source is designed as “Single Cell Protein” (SCP). Bacteria, Moulds, Yeasts, Green and Blue green algae are widely used as source of single cell protein. However, blue-green algae, where cell wall lacks cellulose, are easily digestible and are the most frequently used organism. Microbial protein or SCP has various benefits over animal and plant proteins in that its requirement for growth are neither seasonal or climate dependent; it can be produced all round the year .Does not require a large expanse of land as in plant or animal protein production. It has high protein content with wide amino acid spectrum, low fat content, higher protein carbohydrate ratio than forages, can be grown on waste and it is environmental friendly as it helps in recycling waste. Various forms of organic waste such as cellulose hemicelluloses, hydrocarbon and different types of agricultural waste are used in the production of SCP. Besides nutritional value, a protein should have desirable functional properties also for its incorporation in food. Functional properties of proteins vary with the source, composition, method of preparation/extraction, prevailing environment etc. SCP has been found to meet all the requirements for its inclusion as diet supplement for both human and livestock especially in the developing countries of Africa and the world at large. This paper is therefore aimed at reviewing the in production, processing and consumption of SCP for food and feed.