Microbiological evaluation of the indigenous fermented condiment available at various retail markets in the south-eastern region of Nigeria.

In Africa, indigenous fermented condiments contribute to food security as a low-cost source of protein. is an indigenous fermented condiment produced from seeds. The reliance on spontaneous fermentation processes and unhygienic practices during production often results in the contamination of the final product with microbial hazards.

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.

Building a multicultural peer-consultation team: Planning, implementing, and early sustainment evaluation.

This article represents an implementation-focused evaluation of a multicultural peer-consultation team situated within a psychiatry department in a large academic medical center in the Southern United States. The evaluation comprised anonymous self-report questionnaires ( = 14) as well as individual ( = 3) or group interviews ( = 10) conducted by outside independent evaluators. Participants were current and former team members (i.

Morphometric study of post menarcheal nulliparous breasts, their clinical relevance and relationship with body size indicators in a Nigerian population.

Background: The female breast is a symbol of femininity and aesthetics having a great psychosocial impact on the woman's sense of wellbeing and self-esteem. To optimize satisfaction of patients in cosmetic and reconstructive breast surgeries, there is a need to define the dominant breast size and shape that connotes feminine attractiveness. This necessitates the knowledge of ideal data for normal nulliparous female breast parameters and volume for various body sizes in the particular population, nationality, and race.