Department of Microbiology

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Biopreservation of Tomatoes Using Bacteriocin Produced by L. Plantarum SJC 103 and L. Apis Hbam1
(0002)
Several species of Lactobacillus have been known to produce an antimicrobial peptide known as bacteriocin, which are generally regarded as safe thus making them suitable as food additives a*nd thereby fulfilling consumers demand for chemical free food. The aim of the study was to produce bacteriocin from Lactobacillus plantarum SJC103 and L. apis HBAM1 and use the bacteriocin produced as a biopresevative of tomatoes. Production of bacteriocin from both Lactobacillus species was performed using broth cultures of the selected isolate were centrifuged at 4000 rev/min for 1 hr and the supernatant which contained the was then decanted. The bacteriocin produced was purified using ammonium sulphate precipitation. Microbial analysis was conducted on untreated tomatoes (control), tomatoes treated with bacteriocin, and Staphylococcus aureus infected tomatoes treated with bacteriocin and all were stored under the same conditions. The biopreservative potential of bacteriocin from both isolates produced a reduction in colony for the treated tomatoes with 1.10 x 107 cfu/g and 2.15 x 107 cfu/g for L. plantarum and L. apis respectively which were significantly reduced when compared with the S. aureus infected tomatoes with 9.25 x 107 cfu/g on day 10 of preservation. It was concluded that bacteriocin from Lactobacilli can be harnessed as a natural antibacterial in the preservation of tomatoes.
Toxicological implications of crude alkaloidal fraction from Cnestis ferruginea D.C root on liver function indices of male Wistar rats
(2009) TG Atere and AT Ajao
The crude alkaloidal fraction of Cnestis ferruginea D.C root was evaluated for its effect on the liver function indices of Wistar rats. Prior to the evaluation, the LD50 of oral route was established which is 27 mg/kg body weight. For the sub-acute toxicity studies, albino rats were grouped into four (A-D). Groups A, B and C were orally administered with 3, 6 and 9 mg/kg body weight of the alkaloidal fraction on daily basis for 14 days while group D (the control) was treated like the test groups except that they received distilled water. The liver function indices were monitored progressively 24 h after 1, 7 and 14 daily doses of the alkaloidal fraction. The reduction (P<0.05) in the activities of liver alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in all the alkaloidal treated groups were accompanied by corresponding increase in the serum enzymes. Similar administration of the alkaloidal fractions increased the serum concentrations of albumin, conjugated and total bilirubin. The total protein in the serum and liver-body weight ratio decreased significantly. The histopathological examination revealed mild to severe disruption of the normal structural architecture of the liver characterized by the presence of red blood cells in the hepatocytes. The results suggest that alkaloidal fraction of Cnestis ferruginea D.C root has adverse effect on hepatic functions.
Studies on the biodegradation and utilization of selected tuber wastes by Penicillium expansum.
(2009) AT Ajao, HJ Abdullahi, TG Atere and OM Kolawole
Some fungi were found to be associated with the degradation of selected tuber starch wastes (Yam Peels, Cassava Peels, Sweet Potato Peels and Cocoyam Peels) of which eight showed amylase production on the Potato Dextrose Agar (PDA) supplemented with soluble starch. Penicillium expansum was selected among the isolates and used to ferment the extracts prepared from each of the tuber starch wastes for 144hours.Yam peel was found to be highly susceptible to the degradation while cocoyam peels was most resistant to the degradation. Fermentation of each of the waste extracts showed the ability of the organism to increase the protein contents, amylase activities of the waste extract with the increase in biomass. However, concentration of sugar and starch reduced considerably.
Bacteriological Assesment and Hygienic Standard of Food Canteens In Kwara State Polytechnic, Ilorin, Nigeria
(2009) AT Ajao and TG Atere
This study reports the status of hygiene standard and bacteriological quality of food provided at the Kwara state Polytechnic, food canteens. Six canteens were randomly selected for the study.Ten assay visits were carried out and total bacterial counts from various environment surfaces, palms of the food handlers and various denominations of money from food sellers were determined using Agar Syringe Method containing nutrient agar for the evaluation of hygiene quality index.Food quality was also determined by testing for total viable counts, coliform,Salmonella Pseudomonas and Staphylococcus counts. The sensitivity of the bacterial isolates to some antibiotics was also evaluated. Result of the study indicated that clean plates, walls tables and serving counters have high hygiene quality indices of 75%, 91%, 62% and 65% respectively. While floor, hand towels, apron, money and hand swabs have low hygiene quality indices of 53%, 36%, 56%,46% and 40% respectively. Pudding and stew samples were of low microbial and compare to water and vegetable. Coliforms (10.8%), Salmonella sp(11.0%). Enterobacter sp(10.3%) and Bacillus sp (12.5%) were mostly occurred during the sampling period. The isolates were sensitive to some antibiotics while some were resistant. This study suggest that there is need to improve on hygiene practices in Kwara state polytechnic canteens in order to prevent or reduce as the case may be the incidence of food borne disease.
Proximate and Mineral Composition of a Local Drink Made from Baobab Fruit (Adansonia digitata) Pulp
(2011) Adedayo, M .R. , Olayemi, F. F. and Bamishaiye, E. I.
The study was carried out to determine the proximate and mineral composition of a local non alcoholic drink made from the fruit pulp of baobab (Adansonia digitata). The fruit pulp was obtained by manually removing the pulp from the seed. Hundred grammes (100g) of the fruit pulp was dissolved in one litre of sterile distill water for 10 min to make the local drink. The baobab drink thus produced was analyzed for their proximate and mineral composition to ascertain their quality as a fruit drink. It was observed that the drink has various minerals with the highest percentage in potassium (130ppm), followed by magnesium (29.8ppm), copper (17ppm), manganese (13ppm) and calcium (12.2ppm) while protein was found to be 2.2mgg-1, ash 4.4%, p H 3.1. The Vitamin C content was 26mgg-1 and the sensory evaluation also showed that the fruit drink was well accepted by the consumer.
Antimicrobial property of palm wine
(2011) Adedayo Majekodunmi Rachael and Ajiboye Adeyinka Elizabeth
Palm wine was assessed for its antimicrobial property. The antimicrobial property was assayed on five bacteria: Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Pseudomonas aureginosa and a Bacillus sp with one fungus Candida albicans. The minimum inhibitory concentration and the minimum bactericidal concentration of palm wine on these organisms were determined using agar well diffusion method. The antimicrobial activity on these organisms was then compared with the action of methylated spirit, a known commercial disinfectant. Palm wine was found to be more active against the gram negative organisms (Escherichia coli, Pseudomonas aureginosa and Proteus mirabilis) than the gram positive organisms (Bacillus sp and Staphylococcus aureus). The action was bactericidal on the gram negative organisms while it was bacteristatic on the gram positive. It was found out that palm wine had no inhibitory or cidal action on Candida albicans which is one of its resident organism. The antimicrobial action was also found to compare favorably with methylated spirit a known commercial disinfectant.
Studies on the microorganisms associated with dried meat (Tinko) sold in Ilorin, Nigeria
(2011) A. E. Ajiboye1 *, O. M. Kolawole2 , T. O. Oladosu2 , M. R. Adedayo1 and J. K. Akintunde1
Dried meat (Tinko) samples obtained from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated for their microbial flora and the sensitivity of the bacterial isolates to different chemotherapeutic antibiotics under two different storage conditions (Cupboard and Refrigerator) for a period of five weeks revealed that the moisture content of dried meat samples stored in the cupboard increased from 35 to 65%, while those in the refrigerator had an initial increase from 50 to 55% for the first two weeks of storage and became constant through the period of storage. Bacteria and Fungi isolated include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. Bacterial isolates showed resistance to selected antibiotics (erythromycin, tetracycline, chloramphenicol, gentamycin, streptomycin, ofloxacin, nitrofurantoin, ciprofloxacin, azithromycin and clindamycin) except for Neisseria sp. which was sensitive to the antibiotics. The total bacterial count increased in the dried meat stored in the cupboard (2.5 × 107 to 3.3 × 107 cfu/ml) while it decreased in the meat samples stored in the refrigerator (2.0 × 107 to 1.4 × 107 cfu/ml).
Single Cell Proteins: As Nutritional Enhancer
(2011) Adedayo, M.R. Ajiboye, E.A., 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 Bluegreen 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 proteincarbohydrate 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.
Antimicrobial property of palm wine
(2011) Adedayo Majekodunmi Rachael and Ajiboye Adeyinka Elizabeth
Palm wine was assessed for its antimicrobial property. The antimicrobial property was assayed on five bacteria: Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Pseudomonas aureginosa and a Bacillus sp with one fungus Candida albicans. The minimum inhibitory concentration and the minimum bactericidal concentration of palm wine on these organisms were determined using agar well diffusion method. The antimicrobial activity on these organisms was then compared with the action of methylated spirit, a known commercial disinfectant. Palm wine was found to be more active against the gram negative organisms (Escherichia coli, Pseudomonas aeruginosa and Proteus mirabilis) than the gram positive organisms (Bacillus sp and Staphylococcus aureus). The action was bactericidal on the gram negative organisms while it was bacteristatic on the gram positive. It was found out that palm wine had no inhibitory or cidal action on Candida albicans which is one of its resident organism. The antimicrobial action was also found to compare favorably with methylated spirit a known commercial disinfectant.
Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI): Developed kiln
(2011) Olayemi Folorunsho Foline, Adedayo Majekodunmi Rachael, Bamishaiye Eunice Iyabo and Awagu Emenike Fidelis
The effect of drying on proximate compositions of catfish (Clarias gariepinus) using Nigerian Stored Products Research Institute (NSPRI) developed kiln was determined. The purchased quantities of catfish were shared into two parts; one part was used to determine the proximate compositions of the raw fish and the other part was dried using smoking kiln at a temperature range of 60 to 70°C for 15 h. The proximate compositions of the fresh and dried samples were determined. Also, sensory evaluation was also determined using 9 point hedonic scale. Protein, carbohydrate, moisture content, fat, ash and nitrogen free extract (NFE) for fresh and dried fish were 16.24, 0.92, 78.70, 0.50, 1.33, 2.31% and 68.4, 1.80, 7.30, 12.50, 6.40, 3.60% respectively. The general acceptance as shown by sensory evaluation was equally high. It was therefore concluded that drying does have a positive effect on fish since there was an increase in embedded nutritional parameters.
Bioremediation of Soil Microcosms from Auto-Mechanic Workshops
(2011) AJAO, AT, OLUWAJOBI, AO, OLATAYO, VS
Microbial activities are essential for the restoration of soil contaminated with hydrocarbons, their roles includes biotransformation and mineralization of petroleum products into harmless compounds. In this study eighty six soil samples from fifteen auto-mechanic workshops within Ilorin metropolis were collected. These were analyzed by selective enrichment technique, resulted in the isolation of five bacterial species which are Acinetobacter sp, Flavobacterium sp, Pseudomonas sp., Serratia and Bacillus sp. Bioremediation of the soil microcosms was designed for 2months using mixed culture of the isolates. TVC, Protein, Dehydrogenase and lipase activities were used as bioindicators for the bioremediation processes. Highest TVC, Protein and Dehydrogenase activities were recorded in four week as 163.15μgTPFg-1soil,6.3×107and5.53mg/g were obtained respectively at pH of 7.17 and gradually declined while lipase activities and percentage of oil was highest in week six as 65.41% and4.72unit/g. These findings have environmental implication towards developing a bioremediation protocol that could be exploited for cleaning oil polluted soil
Physicochemical properties and microorganisms isolated from dried meat obtained in Oja- Oba market in Ilorin, Nigeria
(2011) Ajiboye, E. Adeyinka1*. Sani Alhassan2 Adedayo, R. Majekodunmi1 , Kolawole, M. Olatunji2 , Oladosu, O. Tolu2
The physicochemical properties and microorganisms isolated from dried meat samples obtained from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated. Meat samples were stored under two storage conditions (cupboard and refrigerator) before they were analysed using potato dextrose agar and nutrient agar for fungi and bacteria load of the dried meat samples. Analytical studies on the nutritional contents (moisture content, total amino acid content, titratable acidity and protein content) of the dried meat samples stored under a period of five weeks revealed that the moisture content of dried meat samples stored in the cupboard increased from 35% to 65%, while those in the refrigerator had an initial increase from 50% to 55% for the first two weeks of storage and became constant through the period of storage. The total amino acid content ranged from 0.2128-0.5040mg/g and 0.2464-0.5376mg/g for both samples respectively. Titratable acidity ranged from 0.04mg/g-0.10mg/g and 0.07mg/g-0.14mg/g for both samples respectively. The increase in protein content recorded for both meat samples ranged from 5.79-14.02mg/g and 5.11-13.52mg/g respectively. Bacteria and fungi isolated include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. The total bacterial count increased in the dried meat stored in the cupboard (2.5 × 10-7 to 3.3 × 10-7cfu/ml) while it decreased in the meat samples stored in the refrigerator (2.0 × 10-7 to 1.4 × 10-7cfu/ml).
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.
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.
Physicochemical properties and microorganisms isolated from dried meat obtained in Oja- Oba market in Ilorin, Nigeria
(Advances in Applied Science Research, 2011-02) Ajiboye, E. Adeyinka, Sani Alhassan, Adedayo, R. Majekodunmi, Kolawole, M. Olatunji and Oladosu,O. Tolu
The physicochemical properties and microorganisms isolated from dried meat samples obtained from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated. Meat samples were stored under two storage conditions (cupboard and refrigerator) before they were analysed using potato dextrose agar and nutrient agar for fungi and bacteria load of the dried meat samples. Analytical studies on the nutritional contents (moisture content, total amino acid content, titratable acidity and protein content) of the dried meat samples stored under a period of five weeks revealed that the moisture content of dried meat samples stored in the cupboard increased from 35% to 65%, while those in the refrigerator had an initial increase from 50% to 55% for the first two weeks of storage and became constant through the period of storage. The total amino acid content ranged from 0.2128-0.5040mg/g and 0.2464-0.5376mg/g for both samples respectively. Titratable acidity ranged from 0.04mg/g-0.10mg/g and 0.07mg/g-0.14mg/g for both samples respectively. The increase in protein content recorded for both meat samples ranged from 5.79-14.02mg/g and 5.11-13.52mg/g respectively. Bacteria and fungi isolated include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. The total bacterial count increased in the dried meat stored in the cupboard (2.5 × 10-7 to 3.3 × 10-7cfu/ml) while it decreased in the meat samples stored in the refrigerator (2.0 × 10-7 to 1.4 × 10-7cfu/ml).
The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition
(American Journal of Food Technology, 2011-02) Olayemi Foline, Adedayo Rachael, Muhummad Ruqayyah and Bamishaiye Eunice
This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non-alcoholic drink obtained from three varieties of zobo calyx (Hibiscus sabdariffa); dark red, bright red and wine subjected to the same preparation conditions were Investigated. Hundred grames of each of the samples were boiled separately in 4 L of water for 10 min to extract the juice into the water. The zobo drinks thus produced were analysed for their nutritional quality. It was observed that dark red zobo drink has the highest percentage of Vitamin C (7.5 mg g-1), calcium (4 ppm) and ash (15.5%) content, the bright red recorded a high value in only magnesium (13.25 ppm) and the wine however, recorded the highest value in sodium (50.67 ppm), potassium (235 ppm), iron (1.17 ppm). The pH was noted to be high in all the three varieties i.e., 2.53. 2.50 and 2.67 for dark red, bright red and wine, respectively. The sensory evaluation also showed that the dark red zobo drink has the highest acceptability. It was therefore, concluded that the three varieties had their peculiar nutritional benefits therefore the choice depends on the producer and consumer; however, from the sensory evaluation the dark red was more preferred.
Studies on the microorganisms associated with dried meat (Tinko) sold in Ilorin, Nigeria
(African Journal of Microbiology Research, 2011-06) A. E. Ajiboye, O. M. Kolawole, T. O. Oladosu, M. R. Adedayo1 and J. K. Akintunde
Dried meat (Tinko) samples obtained from the Oja-Oba market in Ilorin metropolis during the rainy season were investigated for their microbial flora and the sensitivity of the bacterial isolates to different chemotherapeutic antibiotics under two different storage conditions (Cupboard and Refrigerator) for a period of five weeks revealed that the moisture content of dried meat samples stored in the cupboard increased from 35 to 65%, while those in the refrigerator had an initial increase from 50 to 55% for the first two weeks of storage and became constant through the period of storage. Bacteria and Fungi isolated include Staphylococcus aureus, Micrococcus luteus, Neisseria sp., Acinetobacter sp., Aspergillus niger, Aspergillus flavus, Penicillium sp. and Rhizopus sp. Bacterial isolates showed resistance to selected antibiotics (erythromycin, tetracycline, chloramphenicol, gentamycin, streptomycin, ofloxacin, nitrofurantoin, ciprofloxacin, azithromycin and clindamycin) except for Neisseria sp. which was sensitive to the antibiotics. The total bacterial count increased in the dried meat stored in the cupboard (2.5 × 107 to 3.3 × 107 cfu/ml) while it decreased in the meat samples stored in the refrigerator (2.0 × 107 to 1.4 × 107 cfu/ml).
Microbiological quality of catfish (Clarias gariepinus) smoked with Nigerian Stored Products Research Institute (NSPRI) developed smoking kiln
(2012) Olayemi F. F., Raji A. O., Adedayo M. R.
The microbial quality of cat fish (Clarias gariepinus) smoked with Nigerian Stored Products Research Institute (NSPRI) developed smoking kiln was assessed. Raw fish samples were purchased and cleaned before smoking in the kiln designed and constructed by the institute. Potato dextrose agar and nutrient agar were used for the mould/yeast and bacteria load of the smoked fish respectively while appropriate selective media were used for the isolation of the enteric organisms. The total bacteria count was 2.0 x 10-4 cfug and 0.7 x 10-4 cfug for mould/yeast. The result showed that no Pseudomonas, Escherichia coli or Salmonella species was found on the smoked fish. Generally the total bacteria count was higher than the mould/yeast count. The sensory evaluation of the smoked fish showed that the fish was generally acceptable in taste and flavour. In conclusion, C. gariepinus smoked with NSPRI developed smoking kiln is of high microbiological standard and suitable for human and livestock consumption
Impact of Plastic Enriched Composting on Soil Structure, Fertility and Growth of Maize Plants
(European Journal of Applied Sciences, 2012) Atuanya, E. I., Aborisade, W. T. and Nwogu, N. A.
The impact of plastic enriched composting on soil structure, fertility and growth of maize (Zea mays L.) was examined in this study. A completely randomized blocked design (RCBD) consisting of five treatments viz., A (Control, untreated soil), B (0.83% treatment level), C (1.67% treatment level), D (2.50% treatment level) and E (3.33% treatment level) with three replicates each was used. The result of the physico-chemical parameters of the soil revealed that the addition of plastic granules to the soil resulted to increase in the total organic carbon content and bulk density of the soil. However, other nutrient elements of the soil were not affected. Among the treatments, there was no significant difference (P<0.05) on the germination of Zea mays seedlings. The result of impact of plastic on the growth showed that the higher the plastic granules the more its negative impact on Zea mays growth. A (36.51 ± 1.30 cm) had the highest growth while the least growth was observed in D (28.50 ± 0.74 cm) and E (28. 78 ± 1.64 cm) treatments after eight weeks of planting.
MICROBIOLOGICAL AND NUTRITIONAL QUALITIES OF NONO PRODUCED FROM POWDERED MILK
(2013) ADEDAYO MR, OLAYEMI FF, BAMISHAIYE EI, MOHAMMAD HR AND AJIBOYE AE
The research was carried out to produce a locally fermented dairy product “nono” from powdered milk. Microbiological and nutritional qualities of the product were assessed. The mean total plate count of nono was 1.0 x103 cfu/ml, the mean coliform count was 0.0 x103 cfu/ml while the mean fungal count was 10.0x103cfu/ml for the nono produced. The moisture content of the powdered milk nono was 80.0g/100g, total titratable acid was 1.8 and pH was 5.7. The values obtained for crude protein, total carbohydrate, and crude fat were 1.8g/100g, 17.7g/100g, and 0.5g/100g respectively. The absence of coliform organisms in the powdered milk nono and the physicochemical profile shows it is of good nutritional value and essentially a good source of defatted milk for children, adults and aged.

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