Proximate composition and anti-nutritional factors in (velvet bean) seed flour as affected by several processing methods.

seed being an underutilized legume with antinutrients was processed to reduce antinutrients and improve nutritional quality. The seeds were cleaned, washed and subjected to single treatments of soaking (24 h, 48 h, 72 h), cooking (20 min, 40 min, 60 min, 80 min), roasting (10 min, 15 min, 20 min), germination (24 h, 48 h, 72 h) and fermentation (24 h, 48 h, 72 h). Combined treatments: soaking (72 h) + cooking (60 min); germination (48 h) + roasting (15 min); germination (48 h) + cooking (60 min); fermentation (72 h) + roasting (15 min) were also separately carried out.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity.

The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria's domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods.

and Dual / Infection as the Cause of Tuberculosis in a Gorilla and a Lioness, Respectively, in Ibadan Zoo, Nigeria.

Tuberculosis (TB) in zoo animals is an important public health problem in places where it occurs. This is even very important in countries where there is little public health awareness about the disease; thus confined animals in the zoo can be infected directly or indirectly by infected humans and vice versa. In Nigeria, the problem of TB is a major concern among both humans and cattle.

Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.

The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these microorganisms during fermentation was studied. Standard microbiological procedures were used to isolate, identify and determine the numbers of the organisms. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis, Leuconostoc cremoris, Aspergillus niger, A.

Ugba, the fermented African oilbean seeds; its production, chemical composition, preservation, safety and health benefits.

Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small family business. It is an important and cheap source of protein for people whose staple foods are deficient in proteins.