Pakistan Journal of Nutrition
type: channel
description: Pakistan Journal of Nutrition is a leading international peer-reviewed journal covering research on human and clinical nutrition, animal nutrition and basic science as applied to nutrition. The Journal recognizes the multidisciplinary nature of nutritional science and includes material from all of the specialties involved in nutrition research, including molecular and cell biology and the emerging area of nutritional genomics.
publisher: Pakistan Journal of Nutrition
language: en
publication name: Pakistan Journal of Nutrition
issn: 1680-5194
copyright: This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
items: Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review
items: Characterization of Production Processes and Various Uses of Palm Kernel Oil in Benin
items: Cheese as a Functional Matrix for Probiotics: From Strain Selection to Clinical Benefit
items: Production and Characterization of Breadfruit (Artocarpus altilis) Bread Flour
items: The Effect of Black Tea Lees on In vitro Rumen Fermentation Parameters and Methane Emissions
items: Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review
items: Effect of Dietary Habits on Serum Zinc Level in Patients with Inflammatory Bowel Disease During Remission Phase
items: Assessment of Nutritional Status of Women in Pre and Post-Menopausal Stage among Teaching Staff of Federal Polytechnic Institute in North-Central Nigeria
items: Correlation Between GPx and Nrf2 Antioxidant Levels and Clinical Improvement in Ischemic Stroke Patients Receiving Glutathione Supplementation
items: Effect of Mung Bean and Watermelon Rind Flour Supplementation on the Proximate Composition and Storage Condition of Wheat Bread
items: Evaluation of the Nutritional Status of School-Children in the Atlantic Department of Southern Benin who Benefit from the National School Canteens Program
items: https://pjnonline.org/pjn/article/view/2938
items: https://pjnonline.org/pjn/article/view/2937
items: Effect of Citric Acid Extracted from June Plum on the Antioxidant Properties of Watermelon Juice (Citrullus spp.)
items: Risk Factors and Implications of Early Introduction of Complementary Feeding in Infants: A Case-Control Study in Peshawar, Pakistan
items: Performance of Lactating West African Dwarf Goats Fed Guinea Grass Basal Diet and Cassava Peel and Leaf Meal Based Concentrate
items: Growth and Economic Performance of Broilers Fed at the Starter Phase with Diets Containing African Baobab (Adansonia digitata, L.) Seed Cake in Dakar Region, Sénégal
items: Effect of Roasted Finger Millet Malt and Vegetable Juice on the Composition and Acceptability of Processed Malt Drink
items: https://pjnonline.org/pjn/article/view/2931
items: Aflatoxins and Heavy Metals Detection in Poultry Feeds Used in Some Farms in Enugu, Nigeria
items: Growth Performance and Reproduction Control of Oreochromis niloticus Fed Calotropis procera (Giant Milk) Leaf Meal as Fertility Inhibitor
items: Histomorphology of Testes in Honey Treated Adult Male Albino Rats
items: Utilization of Lignocellulolytic Probiotic Bacteria Consortium as Microbial Protein
items: Proximate Composition of Foam Mat-Dried Tomato Powder as Affected by Process Variables: A Review
items: Differences in Somatotype Between Boys and Girls in Arfak Subsistence Population
items: Effect of pH and Duration of Fermentation on the Quality Characteristics of Garri
items: Molecular Studies of Antibiotics Resistant Bacteria Contaminating Poultry Feeds in Enugu Metropolis, Nigeria: The Public Health Implications
items: Effect of Season and Dietary Moringa oleifera Leaf Meal on Growth Performance of the Pearl Guinea Fowl
items: The Effects of Citrus Vesicle Flour on the Functional and Proximate Properties of Cassava Bread
items: Amelioration of Lead-Induced Neurotoxicity by Cucurbita pepo (Pumpkin) Fruit Extract in Wister Rats

Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review
type: item
description: The objective of this study was to review the literature on the definition and components of food quality, examine the storage stability of foods and evaluate the effect of extrusion cooking on contaminating microorganisms. Food quality encompasses the attributes that determine consumer acceptability, with consumers serving as the primary arbiters of quality. These attributes may be extrinsic (e.g., colour) or intrinsic (e.g., chemical composition). Food quality is typically monitored through standardized quality control tests assessing multiple parameters and is often enhanced through legislative frameworks that render non-compliance subject to legal sanctions. A major challenge for food processors is ensuring product stability during storage. Storage stability assessments are conducted to evaluate changes in product quality over time and appropriate packaging plays a critical role in enhancing stability and extending shelf life. Microorganisms pose significant challenges by causing food spoilage and foodborne illnesses. Raw materials may be exposed to various sources of contamination prior to extrusion cooking and inadequate hygienic practices may also render the extruder itself a source of contamination. Extrusion cooking contributes to microbial inactivation through the combined effects of high temperature, moisture content and mechanical shear within the screw, which can destroy microbial cells, enzymes, spores and toxins. Since food spoilage is predominantly of microbial origin, food processing primarily aims at preservation to prolong shelf life. Additionally, reduced water activity inhibits the growth of many microorganisms, particularly bacteria, thereby further contributing to product stability.
subject: Review
  topic: section
subject: Consumer
  topic: keywords
subject: moisture
  topic: keywords
subject: packaging
  topic: keywords
subject: shelf-life
  topic: keywords
subject: spoilage
  topic: keywords
subject: water activity
  topic: keywords
creator: Oluchukwu Margaret Mary Nwadi
creator: Thomas Okonkwo
rights: Copyright (c) 2026 Oluchukwu Margaret Mary Nwadi, Thomas M. Okonkwo https://creativecommons.org/licenses/by/4.0
date: 2026-01-21
publication date: 2026-01-21
starting page: 1
ending page: 10
doi: 10.3923/pjn.2026.1.10

Characterization of Production Processes and Various Uses of Palm Kernel Oil in Benin
type: item
description: Background and Objective: Palm kernel oil, extracted from the kernels of Elaeis guineensis, holds substantial economic, cultural and livelihood importance in Benin, particularly for rural communities. Despite its wide-ranging applications across the food, cosmetic and pharmaceutical sectors, comprehensive information on its production systems and consumption patterns in Benin remains limited. This study aimed to characterize the production processes, utilization practices and consumption forms of palm kernel oil in Benin. Materials and Methods: A survey was carried out from August 2024 to February 2025 involving 259 stakeholders across the departments of Mono, Couffo, Ouémé, Plateau, Atlantique and Zou. Data collected on knowledge, perceptions, uses and production technologies of palm kernel oil were analyzed using descriptive statistics and analysis of variance (ANOVA), followed by the Student-Newman-Keuls test at a 5% significance level. Results: Women represented the majority of participants (87.3%). Three production systems were identified: traditional (12%), semi-traditional (19%) and modern (54%). Traditional oil, typically black in color, is predominantly used for cultural and ritual practices, including purification ceremonies, funerals and traditional healing (8.49%). In contrast, semi-traditional and modern oils are dark brown and yellowish, respectively and are more frequently used in cosmetic applications (49.81%), particularly in the production of local soaps (e.g., Kôtô, soda, cooki). They are also used in food preparation (30.4%) for dishes such as beans, fritters, sauces and fried foods, as well as in toothpaste production (8.1%). Conclusion: Production techniques significantly influence the organoleptic characteristics and subsequent uses of palm kernel oil. Despite its functional and nutritional potential, the oil remains underutilized in human diets and warrants enhanced promotion and valorization.
subject: Research Article
  topic: section
subject: Benin
  topic: keywords
subject: nutritional quality
  topic: keywords
subject: palm kernel oil
  topic: keywords
subject: production techniques
  topic: keywords
subject: valorization
  topic: keywords
creator: Ariane Doria HOUNLEBA DONOUDO
creator: C. K. Célestin TCHEKESSI
creator: Codjo Timothée TOGBE
creator: G. Justin GANDEHO
creator: Yaya KOUDORO
creator: B. Jultesse BANON
creator: S. Pivot SACHI
creator: Karl ASSOGBA
creator: Paulin AZOKPOTA
creator: Lamine BABA-MOUSSA
rights: Copyright (c) 2026 Ariane Doria HOUNLEBA DONOUDO, C. K. Célestin TCHEKESSI, Codjo Timothée TOGBE , G. Justin GANDEHO , Yaya KOUDORO, B. Jultesse BANON , S. Pivot SACHI , Karl ASSOGBA , Paulin AZOKPOTA , Lamine BABA-MOUSSA https://creativecommons.org/licenses/by/4.0
date: 2026-01-06
publication date: 2026-01-06
starting page: 74
ending page: 90
doi: 10.3923/pjn.2025.74.90

Cheese as a Functional Matrix for Probiotics: From Strain Selection to Clinical Benefit
type: item
description: Probiotics are defined as live microorganisms that confer health benefits to the host when consumed in adequate quantities. Since their introduction by &Eacute;lie Metchnikoff in the early twentieth century, these microorganisms have attracted substantial scientific and commercial interest due to their established roles in supporting gastrointestinal health and improving the functional attributes of foods. Within the dairy sector, cheese has emerged as a particularly advantageous carrier for probiotic delivery owing to its high buffering capacity, compact structure and nutrient-rich composition, all of which contribute to enhanced microbial survival during manufacturing, storage and gastrointestinal transit. This review provides an overview of the historical evolution of the probiotic concept and examines the principal bacterial genera employed in probiotic cheeses, including Lactobacillus, Bifidobacterium and Streptococcus thermophilus. The microbiological traits, metabolic activities and adaptive strategies of these microorganisms are evaluated with respect to their influence on cheese composition, biochemical transformations, flavor development and overall sensory attributes. Furthermore, the review synthesizes evidence on the health-promoting effects associated with probiotic cheese consumption, encompassing antimicrobial properties, immunomodulatory activity, cholesterol-lowering potential, anticancer effects and improved lactose metabolism, alongside relevant safety considerations. In summary, probiotic cheese represents an integration of traditional dairy processing with modern functional food innovation. The incorporation of viable probiotic cultures into cheese not only enhances its nutritional and therapeutic value but also provides an effective and palatable vehicle for delivering beneficial microbes within the human diet.
subject: Review
  topic: section
subject: Bifidobacterium
  topic: keywords
subject: cheese ripening
  topic: keywords
subject: functional dairy products
  topic: keywords
subject: gut health
  topic: keywords
subject: health benefits
  topic: keywords
subject: lactic acid bacteria
  topic: keywords
subject: Lactobacillus
  topic: keywords
subject: microbial viability
  topic: keywords
subject: sensory quality
  topic: keywords
subject: Streptococcus thermophilus
  topic: keywords
creator: Abdelfatah K. A. Ahmed
creator: Omar Abdelsater
creator: Mayada A. A. Abdelal
creator: Mahmoud E. A. Hamouda
creator: Pramith U. Don
rights: Copyright (c) 2025 Abdelfatah K. A. Ahmed, Omar A. A. Abdelsater, Mayada A. A. Abdelal, Mahmoud E. A. Hamouda, Pramith U. Don https://creativecommons.org/licenses/by/4.0
date: 2025-11-29
publication date: 2025-11-29
starting page: 62
ending page: 73
doi: 10.3923/pjn.2025.62.73

Production and Characterization of Breadfruit (Artocarpus altilis) Bread Flour
type: item
description: Background and Objective: The breadfruit, a plant native to Indonesia, is endangered in Benin due to limited data on its use. The general objective of this study was to characterize the flour of breadfruit and its suitability for use in bread formulas. Materials and Methods: Physico-chemical analysis of breadfruit flour was carried out. Water, ash, protein and fiber contents of breadfruit flour was determined. The breadfruit flours were used to make formulations first with wheat flour only and secondly with wheat flour and cassava flour. The flour mixtures were characterized and used in the production of French-type bread. Results: The flour of the breadfruit contains on average 2.487% proteins, 2.875% ash and 3.01% fibers. Its water content is 3.18%. Of all the formulations (10, 15, 20, 25 and 30%) made with the flour of the breadfruit, only the formulation with 10% of the flour of the breadfruit gave a better bread and more appreciated by the panelists. In the formulations in which cassava flour and breadfruit flour was used in the same proportions, only bread with 10% of the cassava flour and breadfruit flour was little appreciated by the panellists. Conclusion: The formulation made with 10% of the breadfruit and wheat flour was the most suitable.
subject: Research Article
  topic: section
subject: Benin
  topic: keywords
subject: breadfruit
  topic: keywords
subject: bread-making
  topic: keywords
subject: cassava roots
  topic: keywords
subject: food formulations
  topic: keywords
subject: wheat flour
  topic: keywords
creator: Azonwakin Rodrigue Akotegnon
creator: Karl T. Assogba
creator: Euloge Oscar Manhognon Faton
creator: Fatoumata Bah
creator: Assirius Kotomale
creator: Clémentine Michodjehoun
creator: Steven Ckokki
creator: Farid Baba-Moussa
rights: Copyright (c) 2025 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2025-10-16
publication date: 2025-10-16
starting page: 38
ending page: 45
doi: 10.3923/pjn.2025.38.45

The Effect of Black Tea Lees on In vitro Rumen Fermentation Parameters and Methane Emissions
type: item
description: Background and Objectives: Global efforts to mitigate methane emissions from ruminant livestock are critical for addressing climate change and enhancing feed efficiency. Black Tea Lees (BTL), a by-product rich in polyphenolic tannins, may serve as a functional feed ingredient to reduce enteric methane emissions. This study evaluated the effects of substituting oat hay with BTL at varying inclusion levels (0-30%) on in vitro rumen fermentation characteristics and methane production. Materials and Methods: Proximate composition, neutral detergent fiber, acid detergent fiber and acid detergent lignin of BTL was measured. Total extractable phenols, total extractable tannins and condensed tannins in the BTL were also analyzed. In vitro rumen fermentation was carried out to assess dry matter digestibility, methane production and organic acid production. Results: Chemical analysis revealed that BTL contained high levels of crude protein and tannins. Total gas production and methane yield (CH4 per gram of digested dry matter) decreased significantly with increasing levels of BTL substitution. Notably, CH4 production was significantly suppressed at 25 and 30% inclusion levels, though digestibility declined at these higher concentrations. Substitution at 5 and 10% reduced CH4/DDM without negatively affecting dry matter digestibility. Organic acid profiles were altered, with reduced acetate and increased lactate observed in a dose-dependent manner. These findings suggest that low-level incorporation of BTL in ruminant diets may effectively reduce methane emissions while maintaining ruminal fermentation efficiency. Conclusion: The valorization of BTL thus offers a promising strategy to mitigate greenhouse gas emissions and support sustainable livestock production.
subject: Research Article
  topic: section
subject: By-product
  topic: keywords
subject: in vitro rumen fermentation
  topic: keywords
subject: methane mitigation
  topic: keywords
subject: black tea lees
  topic: keywords
subject: sustainability
  topic: keywords
creator: S. Kurono
creator: J.J.D. Manlapig
creator: J.C.A. Crisostomo
creator: M. Kondo
creator: T. Ban-Tokuda
creator: H. Matsui
creator: Hiroki Matsui
rights: Copyright (c) 2025 S. Kurono, J.J.D. Manlapig, J.C.A. Crisostomo, M. Kondo, T. Ban-Tokuda, H. Matsui, Hiroki Matsui https://creativecommons.org/licenses/by/4.0
date: 2025-11-13
publication date: 2025-11-13
starting page: 57
ending page: 61
doi: 10.3923/pjn.2025.57.61

Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review
type: item
description: The aim of this paper was to review the different definitions of extrusion cooking of food available in literature. Extrusion cooking of food entails different unit operations in a single process whereby different food ingredients are uniformly mixed and forcefully passed through a die. It has been used in producing various shapes and sizes of food products. Extrusion technology is mostly applied in the manufacture of snacks, breakfast cereals and ready-to-eat food products and the more modern 3D breakfast cereals and snacks. Extrusion cooking involves a high temperature short time process and is very useful in producing low-fat snacks. Extrusion cooking of food entails different unit operations in a single process. An extruder has five major components, pre-conditioner, barrel, screw, die (usually with cutter) and the feeding system. It originated in the metallurgical industry. Food extruder may be classified thermally, geometrically or conveying mechanism based on applications, design and configurations. Extruders have the same operating principles, basically, a screw extruder is made up of a rotating screw in a fixed barrel and a die at the exit. Different types ofextruders have advantages and limitations. Different researchers have used a variety of raw material for extrusion cooking ranging from flours of cassava, maize, wheat, corn, millet and soybean. Pasta and breakfast cereals are the commonest extruded cereal-based food products.
subject: Review
  topic: section
subject: Cereals
  topic: keywords
subject: extruder
  topic: keywords
subject: high temperature
  topic: keywords
subject: mixing
  topic: keywords
subject: shear
  topic: keywords
subject: short-time
  topic: keywords
subject: snacks
  topic: keywords
creator: Oluchukwu Margaret Mary Nwadi
creator: Thomas Okonkwo
rights: Copyright (c) 2025 Oluchukwu Nwadi, Thomas Okonkwo https://creativecommons.org/licenses/by/4.0
date: 2025-10-20
publication date: 2025-10-20
starting page: 46
ending page: 56
doi: 10.3923/pjn.2025.46.56

Effect of Dietary Habits on Serum Zinc Level in Patients with Inflammatory Bowel Disease During Remission Phase
type: item
description: Background and Objective: In ulcerative colitis and Crohn’s disease, low zinc levels can worsen gastrointestinal symptoms. However, there is ongoing debate regarding zinc levels in individuals with Inflammatory Bowel Disease (IBD). The aim of this study was to investigate the relationship between dietary habits and serum zinc levels in patients with Inflammatory Bowel Disease (IBD) during remission and to identify potential factors contributing to zinc deficiency in this population. Materials and Methods: A retrospective cohort study was conducted at two hospitals, including 60 patients with IBD and 30 healthy controls. All participants completed a dietary questionnaire and serum zinc levels were measured. Results: Patients with Crohn’s disease and ulcerative colitis had significantly lower serum zinc levels compared to the control group. Regression analysis identified two significant determinants of lower zinc levels: being female and having any form of IBD. Conclusion: The study found that female sex and the presence of any form of IBD were associated with lower serum zinc levels. Dietary intake did not significantly influence zinc levels. It may be crucial to monitor zinc levels in IBD patients, particularly women, for proper management.
subject: Research Article
  topic: section
subject: Crohn’s disease
  topic: keywords
subject: diet
  topic: keywords
subject: dietary pattern
  topic: keywords
subject: ulcerative colitis
  topic: keywords
subject: zinc
  topic: keywords
creator: Ruaa E. Alabd
creator: Hayder G. Oufi
creator: Nawal Mehdi Firhan Alkhalidi
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-12-30
publication date: 2024-12-30
starting page: 73
ending page: 80
doi: 10.3923/pjn.2024.73.80

Assessment of Nutritional Status of Women in Pre and Post-Menopausal Stage among Teaching Staff of Federal Polytechnic Institute in North-Central Nigeria
type: item
description: Background and Objective: Women's quality of life can be affected by biological and social changes during menopause. This study was undertaken to assess the nutritional status of women in the pre and post-menopausal stage among teaching staff of Federal Polytechnic, Bida, Niger State. Methodology: A total of 120 menopausal women were stratified using age (30 years and above) and were selected using a systematic random sampling technique. Data on socio-economic and demographic profiles, physical activity and incidence of non-communicable diseases were collected using a well semi-structured questionnaire. The nutritional status of the respondents was determined using anthropometric indices (height, weight, waist and hip circumference) while BMI and waist-hip ratio was calculated using standard procedures. Data collected were analyzed using descriptive statistics. All statistical analyses were performed using the Statistical Package for Social Science (SPSS) version 20.0 for windows (SPSS Inc., Chicago, IL, USA). Results: Results showed that majority of the respondents (87.70%) were between 30-45 years, while 13.30% were between 46 years and above. Most of the respondents (62.24%) do not engage in any exercise activity, while 37.76% engaged in moderate exercise. The BMI of the respondents revealed that 13.3, 33.41 and 52.5% were normal, overweight and obese, respectively. The mean BMI of the respondents was 27.474.35, mean waist-hip ratio (WHR) of the respondents was 0.830.04. Conclusion: A high prevalence of abdominal obesity was observed. There is a need to sensitize the women on the intake of nutrient-dense foods (calories) and also involved in physical activity in order to prevent non-communicable diseases.
subject: Research Article
  topic: section
subject: Menopause
  topic: keywords
subject: nutritional status
  topic: keywords
subject: physical activity
  topic: keywords
subject: Pre and post-menopausal stage¿ women
  topic: keywords
creator: O.F. Gbadamasi
creator: A.R. Akinlade
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-09-27
publication date: 2024-09-27
starting page: 67
ending page: 72
doi: 10.3923/pjn.2024.67.72

Correlation Between GPx and Nrf2 Antioxidant Levels and Clinical Improvement in Ischemic Stroke Patients Receiving Glutathione Supplementation
type: item
description: Background and Objective: Acute ischemic stroke induces metabolic and biomolecular changes, resulting in brain functional disorders and morphological damage as well as increased production of free radicals and reactive oxygen species (ROS). The antioxidant defense system in stroke includes glutathione peroxidase (GPx) and nuclear erythroid-related factor 2 (Nrf2), with glutathione playing a vital role in reducing ROS levels. This study aimed to assess the correlation between serum GPx and Nrf2 levels and clinical improvement in acute ischemic stroke patients receiving glutathione supplementation. Materials and Methods: A randomized controlled trial was conducted at Dr. Kariadi Hospital, Semarang, from September 2021 to January 2022, with acute ischemic stroke patients diagnosed through head CT as the study population. Serum GPx and Nrf2 levels were collected within <72 hrs of stroke onset and clinical outcomes were evaluated using National Institutes of Health Stroke Scale (NIHSS). Data normality was examined using Kolmogorov-Smirnov test. Correlation and association were tested using Spearman correlation and Mann-Whitney U test, respectively. Statistical significance was set at p<0.05. Results: From a total of 40 subjects, serum GPx and Nrf2 levels were significantly elevated in the treatment group compared to controls (p = 0.000 and p = 0.030, respectively). A significant positive correlation was observed between elevated serum GPx levels and clinical improvement (r = 0.464, p = 0.039), while no significant correlation was found between Nrf2 levels and clinical improvement (r = -0.033, p = 0.889). Conclusion: In conclusion, there was a positive correlation between elevated serum GPx levels and clinical improvement in acute ischemic stroke patients receiving glutathione supplementation. The same could not be said regarding Nrf2 levels. These findings emphasize the potential of GPx as a therapeutic target in stroke management.
subject: Research Article
  topic: section
subject: Glutathione peroxidase (GPx)
  topic: keywords
subject: ischemic stroke
  topic: keywords
subject: National Institutes of Health Stroke Scale (NIHSS)
  topic: keywords
subject: Nuclear erythroid-related factor 2 (Nrf2)
  topic: keywords
creator: Retnaningsih
creator: Dodik Tugasworo
creator: Herlina Suryawati
creator: M.I. Widiastuti
creator: Dwi Pudjonarko
creator: Yovita Andhitara
creator: Arinta Puspita
creator: Riris Silalahi
creator: Beirnes Fernando
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-07-13
publication date: 2024-07-13
starting page: 60
ending page: 66
doi: 10.3923/pjn.2024.60.66

Effect of Mung Bean and Watermelon Rind Flour Supplementation on the Proximate Composition and Storage Condition of Wheat Bread
type: item
description: Objective: This study was carried out to evaluate the proximate composition and microbial assessment of bread produced from composite flours of wheat, mung bean and watermelon rind. Materials and Methods: The wheat, mung bean and watermelon rind were blended in the ratios of 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 used for the production of bread while 100% wheat bread was made and use as a control. The proximate and storage condition of bread samples were determined using standard methods. Results: Based on the proximate composition it was observed that the samples increased from 8.11-8.61%, the moisture content increased from 2.18-2.69%, ash content increased from 3.37-4.19%, crude fibre increased from 3.60-4.43% and fat increased from 9.18-18.42%, respectively with increased substitution of mung bean and watermelon rind flours, while carbohydrate and energy content decreased. The control (100% wheat bread) had the highest carbohydrate (73.57%) and energy (363.98 KJ/100 g). There was a rise in total viable count from 0.62-1.80 cfu/g along with no increase in coliform and fungal. Conclusion: The proximate contents of bread could be enhanced by substituting wheat flour with malted mung bean and watermelon rind flour at different graded levels in the production of breads.
subject: Research Article
  topic: section
subject: Bread
  topic: keywords
subject: flour
  topic: keywords
subject: mung bean
  topic: keywords
subject: watermelon
  topic: keywords
subject: watermelon rind
  topic: keywords
subject: wheat bread
  topic: keywords
subject: wheat flour
  topic: keywords
creator: Mofunanya, Grace Nneka
creator: Mogor, Chidimma Onyinye
creator: Anigbogu, Chinenye Bibiana
creator: Ezeh, Mary Chikodili
creator: Okocha, Kalu Sunday
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-07-13
publication date: 2024-07-13
starting page: 51
ending page: 59
doi: 10.3923/pjn.2024.51.59

Evaluation of the Nutritional Status of School-Children in the Atlantic Department of Southern Benin who Benefit from the National School Canteens Program
type: item
description: Background and Objective: The problem of food insecurity and malnutrition, although international in scope, affects poor countries located mostly in sub-Saharan Africa and more importantly, rural populations, without concealing the consequences of these scourges. The nutritional situation of Beninese children in rural areas is not at its best. It is at the root of low enrolment rates, including its negative impact on local development. The results of this research had shown that school canteens can help to improve living conditions, thus contributing to local development. In this way, the introduction of canteens aims to combat school wastage and thus encourage children to stay in school. Assessing the nutritional status of children benefiting from school canteens aims to ensure that they receive adequate nutrition to support their health, well-being and academic success. The aim of this study was to help improve the health of children in elementary school through their catering by assessing the nutritional status of elementary school children in the Atlantic department. Materials and Methods: The equipment used to carry out this study consisted of scales, a metre for measuring anthropometric parameters in accordance with WHO standard practice and a survey form. To measure weight, a Seca mechanical scale accurate to 0.01 kg was used and the children wore their khaki outfits but removed their shoes. For height, a portable stadiometer accurate to 0.001 m was used. Pupils' ages were obtained from their birth certificates and, if these were not available, the date of birth was reported either by the parents, teachers or principals, or by the pupils themselves. It is therefore possible that the data collected may contain errors, These included errors in reading measurements, non-compliance with certain rules for proper measurement and age estimation in children without birth certificates. The parameters studied were: Weight, height, median cranial and gill circumference …
subject: Research Article
  topic: section
subject: Atlantic
  topic: keywords
subject: Benin
  topic: keywords
subject: food insecurity
  topic: keywords
subject: malnutrition
  topic: keywords
subject: School canteens
  topic: keywords
creator: Akpoli Mahunan Léocadie
creator: Behanzin Gbèssohèlè Justin
creator: Chabi Christophe
creator: Chokki Steven
creator: Savoeda Perside
creator: Sezan Alphonse
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-07-03
publication date: 2024-07-03
starting page: 46
ending page: 50
doi: 10.3923/pjn.2024.46.50

https://pjnonline.org/pjn/article/view/2938
type: item
title: Evaluation of Proximate and Fibre Composition, Metabolizable Energy and Organic Matter Digestibility of Maize (Zea mays) and Wheat (Triticum aestivum) Hydroponic Fodder as Affected by Source of Water and Days to Harvest
description: Objective: This study was conducted to evaluate the fodder yield and nutritive values of maize and wheat under hydroponic conditions as affected by sources of water and days to harvest. Materials and Methods: A randomized complete block design with a 2×3 factorial arrangement was used to study the three sources of water [nutrient solution (NS), borehole water (BW) and fish hatchery wastewater (FHW)] and three days to harvest [8, 10 and 12] after sowing with five replicates. At harvest, fodder samples were oven-dried at 70°C for 48 hours, milled and subjected to chemical analyses. The Crude protein (CP) content recorded from both fodders varied (p<0.05) from 9.31-11.43%. Neutral detergent fibre and acid detergent fibre from both fodders also ranged from 55-62 and 33-39%, respectively. Results: Organic matter digestibility (OMD) declined with delayed harvesting for both fodders. The OMD ranged from 65-81% for maize and from 53-71% for wheat fodder. The highest metabolizable energy was recorded at 10 and 8 days after sowing (DAS) using FHW and BW for maize and wheat, respectively. Conclusion: It can be concluded from this study that hydroponic fodder production from maize and wheat is possible between 8-12 DAS but for fodder optimum yield and nutritive value, the fodder is best harvested at 8-10 DAS, using NS for maize, as well as BW and FHW for wheat.
subject: Research Article
  topic: section
subject: Days to harvest
  topic: keywords
subject: hydroponic fodders
  topic: keywords
subject: maize
  topic: keywords
subject: proximate compositions
  topic: keywords
subject: sources of water
  topic: keywords
subject: wheat
  topic: keywords
creator: Adekeye, Adetayo Bamikole
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-06-12
publication date: 2024-06-12
starting page: 39
ending page: 45
doi: 10.3923/pjn.2024.39.45

https://pjnonline.org/pjn/article/view/2937
type: item
title: Lemon Peels (Citrus latifolia, Rutaceae) Compared to Garlic Cloves (Allium Sativum L.) has the Highest Antioxidant Activity "In vitro" and Protect Against Free Radical Attack in Streptozotocin-induced Diabetic
description: Background and Objective: Lemon and garlic have been used for a long time in traditional medicine. This “in vitro” study aimed to screen hydro-methanolic extract (HME) of garlic gloves (gc) and lemon peels (lp) and evaluate their effect on oxidative stress, lipid profile and glycaemia in diabetic rats. Materials and Methods: After preparation HME of two plants and performs a phytochemical screening, 24 male wistar rats were divided in four groups. Control group (C) received citrate buffer intraperitoneal. The other groups received Streptozotocin (40 mg kg–1 BW, ip) injection to induce diabetes. One diabetic group (D) was untreated, the two other groups were treated by lp extract (D-lp) or gc extract (D-gc) (200 mg kg-1 BW Day-1). Results: The "in vitro" study showed that lpHME compared to gcHME were richer in total polyphenols, flavonoids and condensed tannins and has a better DPPH radical scavenging action and anti-hemolytic potential. The "in vivo" study showed that in D-gc compared to D-lp and D groups, body weight was increased significantly and intraperitoneal glucose tolerance was improved. At Day 28, glycaemia was reduced significantly in D-gc and D-lp compared to D group. In diabetic rats, lp decreased total cholesterol, LDL-cholesterol and triacylglycerols. Antioxidant study showed that TBARS levels were significantly reduced in D-lp and D-gc groups in kidney. Therefore, Kidney glutathione values increased in D-gc compared to D-lp groups. Conclusion: Results suggested that feeding lp improved redox status, lipid profile and glycaemia. Also, gc decreased glycaemia, glucose tolerance and antioxidant defense. Both plants reduced diabetes complications by different mechanisms of action.
subject: Research Article
  topic: section
subject: Antioxidant activity
  topic: keywords
subject: diabetes
  topic: keywords
subject: garlic cloves
  topic: keywords
subject: lemon peels
  topic: keywords
subject: phenolic compounds
  topic: keywords
subject: rats
  topic: keywords
creator: Khelladi Hadj Mostefa
creator: Krouf Djamil
creator: Dida-Taleb Nawal
creator: Guenzet Akila
creator: Mir Hakima
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-05-02
publication date: 2024-05-02
starting page: 30
ending page: 38
doi: 10.3923/pjn.2024.30.38

Effect of Citric Acid Extracted from June Plum on the Antioxidant Properties of Watermelon Juice (Citrullus spp.)
type: item
description: Objective: This study was conducted to evaluate the antioxidant properties of watermelon juice preserved with citric acid extracted from June plum. Materials and Methods: The Box-Behnken experimental design of response surface methodology was employed in the experimental design. The independent variables for watermelon juice preserved with citric acid were citric acid concentration (0.5-10 g), pasteurization time (10-20 sec), storage temperature (0-30°C) and pasteurization temperature which was kept constant at 75°C. To make watermelon juice, the fruit was washed, diced, juiced and pasteurized (75°C) to ensure safety and extend shelf life. As part of the production process for citric acid crystals from June plum, pH was adjusted, filtration was performed, CaCl2 was added, heating, acidification and evaporative crystallization occurred. Results: The dependent variables: phenolic acid, flavonoid, vitamin A, Vitamin C and E and lycopene ranged from 0.54-1.14 mg GAE/100 mL, 3.15-3.84 μg QE mL–1, 1.71-1.87 mg, 8.10-9.66 mg, 3.06-3.37 mg, 3.80-4.56 mg L–1, respectively. Conclusion: The research findings revealed that the antioxidant properties of the watermelon juice were strongly affected by citric acid extracted from June plum.
subject: Research Article
  topic: section
subject: Antioxidant properties
  topic: keywords
subject: face centered composite design
  topic: keywords
subject: june plum
  topic: keywords
subject: process variables
  topic: keywords
subject: watermelon juice
  topic: keywords
creator: Anigbogu, Chinenye Bibiana
creator: Helen Obioma Agu
creator: Afam I.O. Jideani
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-03-04
publication date: 2024-03-04
starting page: 13
ending page: 29
doi: 10.3923/pjn.2024.13.29

Risk Factors and Implications of Early Introduction of Complementary Feeding in Infants: A Case-Control Study in Peshawar, Pakistan
type: item
description: Background and Objectives: The timely introduction of complementary feeding (CF) is crucial for infant health and development. Present study, conducted in Peshawar, Pakistan, aimed to identify risk factors associated with early CF initiation and its impact on infant health. Materials and Methods: A retrospective case-control study was conducted from July to October 2022 at Hayatabad Medical Complex vaccination center. A total of 800 mothers with infants of aged 6-12 months participated in this study. Participants were divided into early and timely introduction of CF groups, early CF was defined as the introduction of all liquid and solid foods, except breastfeeding and formula milk, before 6 months of age. Results: The study found that low maternal education, limited household income, young maternal age, and insufficient Antenatal care (ANC) visits were significant risk factors for early CF initiation. Infant behaviors such as excessive crying and frequent hunger episodes, along with maternal beliefs about the appropriate age of CF and paternal drug addiction, were also associated with early CF (p<0.05). Pearson correlation analysis indicated that the early introduction of CF had a considerable negative impact (r = - 0.408) on infant nutritional status. Conclusion: These findings emphasized that CF practices in Peshawar must be improved through targeted public health interventions. Such interventions can improve infant health outcomes in the region.
subject: Research Article
  topic: section
subject: Breastfeeding
  topic: keywords
subject: complementary feeding
  topic: keywords
subject: hayatabad medical complex (HMC)
  topic: keywords
subject: infant feeding
  topic: keywords
subject: infant health
  topic: keywords
subject: risk factors
  topic: keywords
creator: Mir Shakir Ullah Jan
creator: Niamatullah
creator: Mir Amr Ullah Jan
creator: Zia Ud Din
creator: Mir Rooh Ullah Jan
rights: Copyright (c) 2024 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2024-02-06
publication date: 2024-02-06
starting page: 1
ending page: 12
doi: 10.3923/pjn.2024.1.12

Performance of Lactating West African Dwarf Goats Fed Guinea Grass Basal Diet and Cassava Peel and Leaf Meal Based Concentrate
type: item
description: Objective: This study was conducted to evaluate the performance of lactating West African Dwarf (WAD) goats fed guinea grass basal diet and cassava peel and leaf meal based concentrate as energy and protein sources. Materials and Methods: Lactating does were randomly assigned to four (4) treatments in a completely randomized design. The treatments were: T1 (control, 0% replacement), T2 (25% replacement of wheat offal (WO) and Palm kernel cake (PKC), with cassava peel meal (CPM) and cassava leaf meal (CLM), T3 (50% replacement of WO and PKC, with CLM and CPM) and T4 (75% replacement of WO and PKC, with CLM and CPM). Feed was offered (50 g DM kg–1 BW), in addition to water which was given ad lib. Results: Results showed that dry matter (DM) intake of concentrates was significantly (p<0.05) highest in T3 (818.37 g/day) and the lowest in T4 (698.05 g/day). There was non-significant difference in the average daily weight gain of the animals which varied from 11.43 g/day (T1) to 23.93 g/day (T3). The increased inclusion of CPM and CLM in the concentrate supplement did not significantly (p<0.05) affect the apparent digestibility of DM, CP, neutral detergent fibre (NDF) and acid detergent fibre (ADF), Ash and ether extract (EE). Milk yield varied from 272.50 to 332.18 g /day and different replacement levels of wheat offal and palm kernel cake with CPM and CLM in the respective diets did not influence the nutrient digestibility. Conclusion: Cassava peel meal and cassava leaf meal significantly improved the performance of West African dwarf goats.
subject: Research Article
  topic: section
subject: Feed conversion ratio
  topic: keywords
subject: feed intake
  topic: keywords
subject: lactating does
  topic: keywords
subject: milk yield
  topic: keywords
subject: nutrient digestibility
  topic: keywords
subject: weight gain
  topic: keywords
creator: G.O. Egigba
creator: M.A. Bamikole
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-12-11
publication date: 2023-12-11
starting page: 138
ending page: 147
doi: 10.3923/pjn.2023.138.147

Growth and Economic Performance of Broilers Fed at the Starter Phase with Diets Containing African Baobab (Adansonia digitata, L.) Seed Cake in Dakar Region, Sénégal
type: item
description: Objective: The purpose of this study was to evaluate the effect of African baobab (Adansonia digitata) seed cake on the growth and economic performance of broiler chickens when added to their starter diet. Materials and Methods: This study was conducted from February to March 2017 at the EISMV farm located in Sangalkam (Dakar region), a total of 300 day-old unsexed chicks of the Cobb500 strain were randomly divided into 4 batches of 75 subjects (with 3 replicates of 25 subjects). Four dietary treatments (ADC0, ADC3, ADC6 and ADC9) were formulated such that baobab seed cake was included at 0, 3, 6 and 9% dietary levels respectively. For the first two weeks of the trial (starter phase), chicks were fed experimental diets. After that, they were fed commercial diets until the end of the trial at six weeks. The obtained data (live weight, average daily gain, feed intake, feed conversion ratio, carcass weight and dressing and economic margins) were analyzed using one-way ANOVA. Differences among means were tested using Duncan multiple range test with the help of IBM-SPSS-v.23 software. Differences of p<0.05 were considered statistically significant. Results: A starter ration containing 3% (ADC3) baobab seed cake significantly improved live weight, average daily gain, daily feed intake and feed conversion ratio of the birds compared to control (ADC0), whereas ADC6 and ADC9 deteriorated at start-up and even for the rest of the trial (except feed conversion ratio) including carcass weights, dressings and profit margins. Conclusion: Baobab seed cake can be included in the diet of broiler chicks up to 9% without adverse effects on their health or mortality. But the incorporation of 3% baobab seed cake in the starter diet was alone the adequate level to optimize growth performance and profitability in broiler farming.
subject: Research Article
  topic: section
subject: Baobab seed cake
  topic: keywords
subject: broilers
  topic: keywords
subject: growth performance
  topic: keywords
subject: profit margins
  topic: keywords
subject: Sénégal
  topic: keywords
subject: starter diets
  topic: keywords
creator: S.B. Ayssiwede
creator: Y.A. Issa
creator: A.E. Djettin
creator: S. Atchiwassa
creator: M. Tigana
creator: M.C. Bonou
creator: G. Nahimana
creator: A. Missohou
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-12-05
publication date: 2023-12-05
starting page: 128
ending page: 137
doi: 10.3923/pjn.2023.128.137

Effect of Roasted Finger Millet Malt and Vegetable Juice on the Composition and Acceptability of Processed Malt Drink
type: item
description: Objective: The study was conducted to evaluate the effect of vegetable juice on the composition and organoleptic properties of the roasted finger millet malt drink. Materials and Methods: Finger millet was malted for 48 hrs, dried for 5 days and divided into two portions. A portion of the finger millet malt was roasted and combined with unroasted malt to prepare malt drinks. Extracted carrot and cucumber juice and finger millet malt drink were pasteurized, blended in different ratios and subjected to proximate composition, micronutrient, physicochemical properties and acceptability test. Results: The ash content of the malt drink varied from 0.3-0.9%. Juice without supplements had fat content of 0.60 and 0.30% for roasted and unroasted malt drinks, respectively which decreased with vegetable juice supplementation and the values ranged from 0.20-0.34 and 0.15-0.20% for supplemented roasted and unroasted sample, respectively. Malt drinks without supplements had carbohydrate contents ranging from 6.26 -8.05% which reduced to 4.51-7.46%. Total soluble solid contents of finger millet malt drink varied from 6.15 -19.05° Brix. The roasted finger millet malt drink had increased pro-vitamin A, vitamin E and pH contents when supplemented with juice from carrot, cucumber, or mixed juice. The incorporation of 25% cucumber juice and 25% carrot juice in the roasted or unroasted finger millet malt drinks had a marginal effect on the organoleptic properties of colour, appearance, flavour, taste and overall acceptability compared to malt drinks from 100% roasted and unroasted finger millet malt as rated by the panelists. Also, roasted finger millet malt drink was preferred in terms of colour and appearance while unroasted finger millet malt drink was preferred in terms of flavour, taste, after-taste and overall acceptability. Conclusion: Supplementation of roasted malt drinks with 25% cucumber and 25% carrot juice had no negative effect on the acceptability of products and was prefe…
subject: Research Article
  topic: section
subject: Carrot juice
  topic: keywords
subject: cucumber juice
  topic: keywords
subject: non-alcoholic beverages
  topic: keywords
subject: nutrient composition
  topic: keywords
subject: roasted finger millet malt
  topic: keywords
creator: Onwurafor, Eucharia U.
creator: Iloka, Chinoyelum I.
creator: Iroagba, Lilian N.
creator: Aniagor, Ebele N.
creator: Aniemena, Cecila C.
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-09-15
publication date: 2023-09-15
starting page: 121
ending page: 127
doi: 10.3923/pjn.2023.121.127

https://pjnonline.org/pjn/article/view/2931
type: item
title: Nutrient Values and Effects of Incorporating African Baobab (Adansonia digitata L.) Seed Cake in Finishing and Grower Diets on Zootechnical and Economic Performances of Broilers in Dakar Region, Sénégal
description: Objective: This study aimed to evaluate the effects of incorporating Adansonia digitata seed cake into the diets of broilers on zootechnical and economic performances. Materials and Methods: The finishing (5-7 weeks of age) and growing phases (3- 4 weeks old) were conducted from November to December 2014 and from February to March 2015 respectively. A total of 288 chickens of 4 weeks old and 372 chicks of 2 weeks old of cobb500 strains were distributed after weighing in a completely randomized design in 4 batches of 72 subjects each with 3 replicates of 24 birds in finishing vs. 93 subjects per batch with 3 replicates of 31 birds in growing trial. Each of the 4 batches of broilers was fed with one of the 4 experimental finishing or growing diets (AD0, AD5, AD10 and AD15) containing 0, 5, 10 and 15% of A. digitata seed cake as substitution of groundnut cake. The obtained data were analyzed using a one-way ANOVA followed by the Duncan multiple range test using IBM-SPSS-v.23 software. Differences of p<0.05 were considered statistically significant. Results: The incorporation of baobab seed cake up to 15% in broilers diets, in both finishing and growing phases, had no significant (p>0.05) adverse effect on their average live weight (ALW), average daily gain (ADG), daily feed intake (DFI) and feed conversion ratio (FCR) which remained almost similar to those of the control birds. Also, weights and dressing carcass and organ of broilers remained similar between dietary treatments, except for AD5 in growing phase which were significantly improved compared to those of AD0, AD10 and AD15. Individual feed costs for broilers treated with baobab seed cake were proportionally, if not significantly, higher than those of the control group. However, the incorporation of this seed cake in both finishing and growing diets increased the gross profit margins per kg carcass that were similar between treatments, except for AD15 in finishing phase which remained significantly lower. Concl…
subject: Research Article
  topic: section
subject: Baobab seed cake
  topic: keywords
subject: broilers
  topic: keywords
subject: diets
  topic: keywords
subject: growth performance
  topic: keywords
subject: profit margins
  topic: keywords
subject: Sénégal
  topic: keywords
creator: S.B. Ayssiwede
creator: Y.A. Issa
creator: G. Nahimana
creator: B. Bangue Lamboni
creator: D.G. Djossa
creator: A.E. Djettin
creator: A. Missohou
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-08-31
publication date: 2023-08-31
starting page: 109
ending page: 120
doi: 10.3923/pjn.2023.109.120

Aflatoxins and Heavy Metals Detection in Poultry Feeds Used in Some Farms in Enugu, Nigeria
type: item
description: Background and Objective: A major threat to the poultry industry is the contamination of poultry feed with heavy metals and aflatoxins. This study was conducted to detect and determine levels of aflatoxins and heavy metals in poultry feeds. Materials and Methods: Two categories of poultry feeds were obtained within Enugu Metropolis, Nigeria. A total of 32 samples of company branded feeds were investigated for heavy metals and aflatoxin levels while 10 samples of locally milled feeds were investigated for aflatoxin levels. Heavy metals content was determined using atomic absorption spectroscopy and expressed in mg kg–1. Aflatoxin level was determined through Elisa kit and were expressed in PPb. Results: The heavy metals ranged from manganese (6.65-20.30 mg kg–1), cobalt (12.03-39.11 mg kg–1), zinc (1.05-1.47 mg kg–1), nickel (0.56-0.73 mg kg–1), iron (0.04-0.19 mg kg–1), copper (3.82-5.07 mg kg–1), lead (0.01-0.11 mg kg–1) and cadmium (0.01-0.05 mg kg–1). All the metals detected were found to be low in levels except cobalt. The metals were found to be statistically significant (p>0.05) in feeds. The total aflatoxin levels of company branded feeds analysed varied from 0.74-4.12 PPb while that of locally milled poultry feeds ranged from 0.53-4.14 PPb. Conclusion: Zinc, iron, copper and manganese were found to be low in this study. Feed manufacturers should increase the content of these micro-nutrients and also protect the feed materials from aflatoxin contamination.
subject: Research Article
  topic: section
subject: Aflatoxin
  topic: keywords
subject: atomic absorption spectroscopy
  topic: keywords
subject: food safety
  topic: keywords
subject: heavy metals
  topic: keywords
subject: poultry feeds
  topic: keywords
creator: Obiageli D. Mbegbu
creator: Ngozi F. Onyemelukwe
creator: Nnamdi C. Orgu
creator: Nkemdilim C. Okechukwu
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-08-28
publication date: 2023-08-28
starting page: 103
ending page: 108
doi: 10.3923/pjn.2023.103.108

Growth Performance and Reproduction Control of Oreochromis niloticus Fed Calotropis procera (Giant Milk) Leaf Meal as Fertility Inhibitor
type: item
description: Background and Objectives: The early maturation of Oreochromis niloticus results in overpopulation of tanks, poor growth and production rate hence the need to sterilize and control its reproduction for better harvest. The specific objectives of this study were to: assess the nutrient utilization of Oreochromis niloticus fed Calotropis procera leaf meal (CPLM), determine the effect of CPLM diets on the growth performance and reproduction control in Oreochromis niloticus (Nile Tilapia). Materials and Methods: This experiment was lasted for 62 days. Control treatments (T1) and treatments 2, 3, 4 and 5 were prepared adding 0, 6, 12, 18 and 24 g of milled Calotropis procera leaf kg–1 diets respectively to provide 40% crude protein required by tilapia. Results: The histology of ovary in Oreochromis niloticus fed CPLM diet at different levels revealed that the ovary was filled with developing oocytes at the level of 6 g kg–1 of diet, predominantly degenerating oocytes at level of 12 g and 18 g kg–1 of CPLM and alteration in ovary development, consisting of predominantly degenerating oocytes at the highest level (24 g). In the control experiment, the oocytes were separated by the stroma cells and interstitium was free from clustering. The histology of testis in Oreochromis niloticus fed CPLM diet at the level of 6 g kg–1 of diet showed spermatogenetic series at varying degree of maturation, increase in necrosis at the level of 12 g, great distention and loss of spermatogenic cells within the seminiferous tubules at levels of 18 and 24 g. However, the control treatment showed normal architecture. Histology of liver in Oreochromis niloticus fed CPLM showed infiltration of inflammatory cells at the level of 6 g kg–1 of diet, loss and degeneration of hepatocytes at the level of 12 g kg –1 of CPLM, loss and degeneration of hepatocytes and vascular congestion at the level of 18 g kg–1 of CPLM and severe loss and degeneration of hepatocytes at the level of 24 g kg–1 of CPLM. Histo…
subject: Research Article
  topic: section
subject: Calotropis procera
  topic: keywords
subject: fertility inhibitor
  topic: keywords
subject: medicinal plants
  topic: keywords
subject: Oreochromis niloticus
  topic: keywords
subject: reproduction
  topic: keywords
creator: B.J. Akin-Obasola
creator: B.W. Obe
creator: O.O. Ajayi
creator: E.O. Awolusi
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-07-17
publication date: 2023-07-17
starting page: 95
ending page: 102
doi: 10.3923/pjn.2023.95.102

Histomorphology of Testes in Honey Treated Adult Male Albino Rats
type: item
description: Objective: Present study was conducted to examine the histomorphology of testes and serum testosterone levels of adult male albino rats fed with honey. Materials and Methods: The albino rats were divided into four groups of eight per cage. Controls received drinking water. Groups A, B and C were fed with 0.15, 0.3 and 0.6 mL kg–1 b.wt. of honey respectively twice a day, orally for four and eight weeks. Blood samples were obtained from 4 rats per group for testosterone estimation. Testes were excised for histomorphology. Results: After eight weeks, testes from control and honey-treated rats showed normal histoarchitecture, whereas four-week honey-treated rats showed decreased prominence of seminiferous tubules with prominent sertoli cells and reduction of leydig cells. After four weeks, honey-treated rats showed significant elevation in serum testosterone level (p<0.05), but after eight-week, no significant change (p>0.05) was observed, compared to controls. Conclusion: Honey consumption could have a short-term positive effect on testosterone secretion and may lead to hyperactive testicular cells.
subject: Research Article
  topic: section
subject: Albino rats
  topic: keywords
subject: honey
  topic: keywords
subject: leydig cells
  topic: keywords
subject: sertoli cells
  topic: keywords
subject: testes
  topic: keywords
subject: testicular tissues
  topic: keywords
subject: testosterone
  topic: keywords
creator: Anulika O. Onyemelukwe
creator: Rita I-O. Ogu
creator: Nkiruka C. Azubuike
creator: Cornelius O. Ogu
creator: Okechukwu S. Onwukwe
creator: Udoh P. Iniekong
creator: Basil C. Udeh
creator: Peter U. Achukwu
creator: Ikenna K. Uchendu
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-07-13
publication date: 2023-07-13
starting page: 88
ending page: 94
doi: 10.3923/pjn.2023.88.94

Utilization of Lignocellulolytic Probiotic Bacteria Consortium as Microbial Protein
type: item
description: Background and Objectives: While the use of AGPs is band, the development of a competitive and sustainable livestock business faces various challenges, mainly related to the low quality and quantity of local feed. This study aimed to create a synergistic formula of lignocellulolytic probiotic bacteria for the production of microbial protein functional feed that can be used as a substitute of antibiotics growth promoters for the development of competitive and sustainable livestock. Materials and Method: The microbial protein feed was formulated using a superior lignocellulolytic probiotic bacteria isolated from Bali cattle rumen fluid and termites, namely 1)Bacillus subtilis strain BR4LG, Bacillus subtilis strain BR2CL, Aneurinibacillus sp. strain BT4LS, Bacillus sp. strain BT3CL and 5)Bacillus sp. strain BT8XY. “Microbial Direct Feed” formulas were FB0, FB1, FB2, FB3, FB4 and FB5. The nutrient contents, bacteria population, metabolic producet, dry matter and organic matter of in vitro digestibility and amino acids profile were used to evaluate the quality of microbial protein feed. Analysis of variance (ANOVA) was used to analyze the data followed by HSD test for comparison among treatments. Results: In comparison with the control feed (FB0), lignocellulolytic probiotic bacteria produced higher quality (nutrients contents, bacteria population, metabolite substrates and in vitro digestibility) of microbial proteins feed (FB1234, FB1235, FB1245 and FB12345). Bacterial consortium formula FB12345 produced high quality microbial protein feed with the highest nutrients content, bacterial population, metabolite substrates, in vitro digestibility and amino acids profile. Conclusion: The probiotic lignocellulolytic bacteria consortium with formula FB12345 can produce microbial protein feeds of the highest quality.
subject: Research Article
  topic: section
subject: Amino acids profile
  topic: keywords
subject: animal feed
  topic: keywords
subject: bacteria consortium
  topic: keywords
subject: functional feed
  topic: keywords
subject: microbial protein
  topic: keywords
creator: I.M. Mudita
creator: I.B.G. Partama
creator: I.N.S. Sutama
creator: I.W. Suberata
creator: I.N.T. Ariana
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-07-12
publication date: 2023-07-12
starting page: 81
ending page: 87
doi: 10.3923/pjn.2023.81.87

Proximate Composition of Foam Mat-Dried Tomato Powder as Affected by Process Variables: A Review
type: item
description: This study aimed to optimize the production of high-quality foam mat-dried tomatoes. For this study, Box-Behnken experimental design of response surface methodology (RSM) was used for designing the experiments. The independent variables selected for the foam mat drying were acacia gum (1-3%), temperature (60-80°C) and weight of tomato pulp (170-210 g/m2). The controls were dried at temperature values of 60, 70 and 80°C. The fresh ripe tomato was washed, desked, cut into smaller pieces, pulped before adding the foaming agent and stabilizer then whipped for 7 min. and dried in a rectangular tray at 60, 70, 80°C, scarped, milled and packaged in air tight container. The dependent variables: moisture, ash, fat, crude fibre, crude protein, carbohydrate ranged from 4.23-5.78, 8.17-10.74, 10.04-12.88, 3.58-5.22, 1.11-2.43, 64.35-70.54%, respectively and the control ranged from 9.05-15.54, 10.43-23.61, 8.67-13.21, 1.18-1.70, 1.45-4.09, 49.34-63.40%, respectively. The condition for the optimized samples was 1%, 170-171 g/m2, 61-63°C, respectively for the concentration of foam stabilizer, weight of pulp and temperature.
subject: Review
  topic: section
subject: Face centered composite design
  topic: keywords
subject: foam mat drying
  topic: keywords
subject: foam stabilizer
  topic: keywords
subject: tomato powder
  topic: keywords
subject: tomato preservation
  topic: keywords
creator: C.N. Ishiwu
creator: C.O. Mogor
creator: E.O. Nduka
creator: N.M. Anene
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-05-23
publication date: 2023-05-23
starting page: 59
ending page: 80
doi: 10.3923/pjn.2023.59.80

Differences in Somatotype Between Boys and Girls in Arfak Subsistence Population
type: item
description: Background and Objective: A difference in fat, muscle and other body composition was observed in children in each population. Culture and physical environment may influence the development of body shape. The present study aimed to investigate body shape of Arfak children through somatotype assessment. Materials and Methods: A cross-sectional study of ten anthropometric measurements was conducted on the Arfak children consisting of 164 boys and 144 girls aged 7-19 years in Manokwari West Papua Province, Indonesia. Somatotype components were measured using the Heath-Carter method. Results: Based on age and sex, the somatotype of Arfak children showed a different trend for each component. Sexual dimorphism of somatotype appears in endomorphy (relative fatness) and mesomorphy (musculoskeletal). Arfak children show changes in the somatotype component at the onset of puberty at the age of 8-9 years for girls and 9-10 years for boys. The distribution of somatotype categories for boys was changed from endomorphic mesomorph, balanced mesomorph, ectomorphic mesomorph, to endomorphic mesomorph, while in girls these distributions were central, mesomorph-endomorph and mesomorphic endomorphic. Based on these somatotype categories for various age groups, Arfak boys showed more musculoskeletal in all age groups, while Arfak girls tend to have more fatness. Conclusion: The body shape of Arfak children in the subsistence populations differs from previous studies which showed lean body mass.
subject: Research Article
  topic: section
subject: Anthropometric measurement
  topic: keywords
subject: Arfak children
  topic: keywords
subject: body composition
  topic: keywords
subject: ectomorphy
  topic: keywords
subject: endomorphy
  topic: keywords
subject: mesomorphy
  topic: keywords
creator: Elda Irma Jeanne Joice Kawulur
creator: Aksamina Maria Yohanita
creator: Eneng Nunuz Rohmatullayaly
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-05-17
publication date: 2023-05-17
starting page: 52
ending page: 58
doi: 10.3923/pjn.2023.52.58

Effect of pH and Duration of Fermentation on the Quality Characteristics of Garri
type: item
description: Objectives: This study aimed to assess the effect of pH and duration of fermentation on the organoleptic and the physicochemical properties of garri. Materials and Methods: Cassava roots (TMS 30572) were peeled, washed, grated and divided into five portions, WG, RG, G5, G7 and G9 with sample G5, G7 and G9 having pH 5, 7 and 9 respectively. Results: The pH of the media between 4.19-9.00 was monitored. Mash samples WG, RG, G5, G7 and G9 at 24 hrs had pH 5.09, 5.20, 4.88, 4.70, 4.41 respectively was compared with pH 5.29, 5.31, 5.00, 7.00 and 9.00 obtained at 0 hr. The starch contents of garri for sample WG, RG, G5, G7 and G9 obtained at 24hours were 26.77, 26.99, 26.61, 25.38 and 24.12%, respectively and compared with 27.21, 27.20, 27.24, 27.19 and 27.17% obtained at 0 hr. Concentration of HCN obtained for the garri samples at 48 hrs were 7.48, 6.48, 7.51, 4.12 and 3.97 mg kg–1 for WG, RG, G5, G7 and G9, respectively compared with 12.77, 12.78, 12.75, 12.67 and 12.62 mg kg–1 obtained at 0 hrs. General acceptability of the garri samples at 48 hrs were 3.72, 3.97, 3.70, 4.25 and 4.40 for WG, RG, G5, G5 and G9, respectively compared with 3.20, 3.45, 3.18, 3.16 and 3.18 obtained at 0 hr using hedonic scale 1-5. Conclusion: Sample G9 had better functional and sensory properties of garri compared to other samples.
subject: Research Article
  topic: section
subject: Cassava pulp
  topic: keywords
subject: cassava roots
  topic: keywords
subject: cyanogenic glycoside
  topic: keywords
subject: fermentation
  topic: keywords
subject: garri production
  topic: keywords
creator: C.A. Ozoh
creator: C. Imoisi
creator: J.U. Iyasele
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-05-12
publication date: 2023-05-12
starting page: 45
ending page: 51
doi: 10.3923/pjn.2023.45.51

Molecular Studies of Antibiotics Resistant Bacteria Contaminating Poultry Feeds in Enugu Metropolis, Nigeria: The Public Health Implications
type: item
description: Background and Objectives: Poultry refers to all domesticated birds kept for egg laying or meat production. Poultry feeds are feedstuffs used in raising poultry birds. Unsafe feeds may cause chronic losses to farmers and also pose public health risk. This study was conducted to identify and characterize bacterial flora of poultry feeds. Materials and Methods: Locally milled and company branded poultry feeds were obtained within Enugu, Nigeria. A total of three hundred samples of poultry feeds were investigated for bacterial contamination and total bacterial counts. Susceptibility pattern of two bacterial isolates to commonly used antibiotics was determined in vitro employing standard disk diffusion method. Molecular studies of four bacterial isolates with multiple drug resistance were done using Agarose Gel electrophoresis for plasmid profiling, multiplex PCR was used to detect SHV and CTX-M gene while conventional linear PCR was used to detect TEM gene. Results: A total of six bacterial species were isolated and they were Escherichia coli, Klebsiella pneumonia, Bacillus cereus, Staphylococcus aureus, Enterococcus species and Yersinia specie. The total bacteria counts ranged from 1.92×104–25.0×106 CFU g–1. Escherichia coli having the highest occurrence rate (45.7%) was highly resistant to tetracycline (92%), streptomycine (90%), neomycin (90%), ampicillin (80%) and chloramphenicol (78%). Molecular studies of the isolates showed presence of one plasmid DNA each with band weight of 17-18 kb. Escherichia coli and Klebsiella pneumonia were positive for SHV and TEM gene while only Escherichia coli were positive for CTX-M. Conclusion: Poultry feeds did not meet the international microbiological standards.
subject: Research Article
  topic: section
subject: Antibiogram profiles
  topic: keywords
subject: bacterial isolates
  topic: keywords
subject: environmental contamination
  topic: keywords
subject: microbial contamination
  topic: keywords
subject: poultry feed
  topic: keywords
creator: Mbegbu O. Doris
creator: Onyemelukwe N. Felicia
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-04-29
publication date: 2023-04-29
starting page: 38
ending page: 44
doi: 10.3923/pjn.2023.38.44

Effect of Season and Dietary Moringa oleifera Leaf Meal on Growth Performance of the Pearl Guinea Fowl
type: item
description: Objective: A study was carried out to determine the effect of graded levels of Moringa oleifera leaf meal (MOLM) and season on growth performance of the Pearl Guinea fowl in Ghana. Materials and Methods: One hundred and sixty (160) local Guinea fowls (one-day-old) were used for the study. The birds were brooded from day-old to four weeks under the same housing and management practices. Four dietary treatments contained 0, 9, 12 and 15% MOLM in the diet were formulated. Each treatment had forty (40) birds with ten (10) birds per replicate and reared in three seasons (Dry season: December-March, Major rainy season: April-July and Minor rainy season: August-November). A 3×4 factorial arrangement was used for the experiment. Data collected were analyzed using General Linear Model (GLM) procedure of Statistical Analysis System and means were separated by the probability of difference (PDIFF) procedure. Results: Results showed that daily feed intake decreased (p<0.05) with increasing level of dietary MOLM. Body weight and body weight gain increased (p<0.05) with increasing level of dietary MOLM. Birds fed the control (0% MOLM) diet showed higher (p<0.05) FCR values (3.69, 3.42) at 0-4 and 5-8 weeks respectively while birds fed 15% MOLM had the lower FCR values (2.97 and 2.49) at 0-4 and 5-8 weeks, respectively. Daily feed intake, body weight and weight gain across the seasons were significantly (p<0.05) higher in the major rainy season followed by minor rainy season and least in the dry season. However, feed conversion ratio was better (p<0.05) in the major rainy season. Conclusion: Feeding of MOLM to guinea fowls promotes better feed utilization and enhances rapid growth. A 15% inclusion level for MOLM is recommended by this study for farmers and breeders.
subject: Research Article
  topic: section
subject: Body weight
  topic: keywords
subject: feed conversion ratio
  topic: keywords
subject: feed intake
  topic: keywords
subject: guinea fowl
  topic: keywords
subject: Moringa leaf meal
  topic: keywords
creator: Patrick Atta Poku Jr.
creator: James K. Kagya
creator: Fritz R.K. Bonsu
creator: William K.J. Kwenin
creator: Clement Gyeabour Kyere
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-04-18
publication date: 2023-04-18
starting page: 27
ending page: 37
doi: 10.3923/pjn.2023.27.37

The Effects of Citrus Vesicle Flour on the Functional and Proximate Properties of Cassava Bread
type: item
description: Objective: The present study was undertaken to develop bread from composite flours, the chemical effects of citrus flour at different replacement levels (0, 75, 50 and 25%) on the functional and proximate properties of composite cassava flour were evaluated. Materials and Methods: Composite flours were prepared by blending cassava flour and citrus vesicle flour in the ratios of 100:0 (AB1), 25:75 (AB2), 50:50 (AB3) and 75:25 (AB4), respectively. The blends were analyzed for functional and proximate properties using standard methods. Results: Proximate results indicated decreased level of protein (5.54-4.70%) and increased level of fat (5.19-10.39%). While carbohydrate maintained almost a similar level although there was a slight increase in the 50:50 blend (75.95-78.03%) and a decrease in ash content (2.09-1.52%) with decreasing level of citrus flour. While results of the functional analysis showed that with increase in citrus flour substitution there was an increase in oil absorption (1.48-22.23%) and foaming capacity (10.0-14.0%). Emulsion capacity decreased (83.50-76.00%) and emulsion stability increased (18.00-24.00%). The least gelation concentration decreased from 6.00-2.00% with decreasing level of citrus substitution. Conclusion: Citrus flour enhanced the nutritional quality, proximate and functional properties of cassava flour.
subject: Research Article
  topic: section
subject: Cassava flour
  topic: keywords
subject: citrus flour
  topic: keywords
subject: emulsion capacity
  topic: keywords
subject: foaming capacity
  topic: keywords
subject: gelation concentration
  topic: keywords
subject: oil absorption
  topic: keywords
creator: C. Imoisi
creator: J.U. Iyasele
creator: A.O. Okpebho
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-03-21
publication date: 2023-03-21
starting page: 19
ending page: 26
doi: 10.3923/pjn.2023.19.26

Amelioration of Lead-Induced Neurotoxicity by Cucurbita pepo (Pumpkin) Fruit Extract in Wister Rats
type: item
description: Background and Objective: Lead toxicity is one of the most significant heavy metal toxicities ravaging biotic life especially human and animals. This study aimed to investigate the ameliorative potential of Cucurbita pepo fruit against lead acetate-induced neurotoxicity in rats. Materials and Methods: Rats were orally administered lead acetate (100 mg kg–1 body weight) with or without the fruit extract (200 mg kg–1 body weight) or resveratrol (3.57mg kg–1 body weight) co-administration for 2 weeks. The activity of brain acetylcholinesterase (AchE) was significantly increased among lead acetate-induced animals but decreased significantly in animals administered with pumpkin extract and resveratrol. Similarly, a decreased in glutathione level (GSH) and increased level of hippocampal nitric oxide (NO) was observed in group 2. This was reversed in groups 3 and 4 administered pumpkin fruit extract and resveratrol respectively. Results: Molecular docking studies revealed mild inhibition of AchE and neuronal nitric oxide synthase (nNOS) by 2 compounds of the fruit and resveratrol through weak interaction. Para aminobenzoic and γ-aminobutyric acid have the highest binding affinity to AchE with docking score of -7.1 and -4.1 kcal mol–1, respectively, while γ-aminobutyric acid exhibit higher binding affinity to nNOS than para aminobenzoic acid with docking scores of -3.5 and -2.8 kcal mol–1, respectively. The levels of liver biomarkers increased significantly in group 2 but decreased in group 1, 3 and 4. Similarly, significant increase in urea, creatinine and Na+ with a concomitant reduction in potassium and bicarbonate ions in group 2 compared to other groups were observed. Conclusion: The study revealed that administration of C. pepo fruit extracts has the potential to ameliorate lead acetate-induced neurotoxicity and better liver and kidneys functions.
subject: Research Article
  topic: section
subject: Lead toxicity
  topic: keywords
subject: molecular docking
  topic: keywords
subject: nephrotoxicity
  topic: keywords
subject: neurotoxicity
  topic: keywords
subject: pumpkin fruit
  topic: keywords
creator: Bawa Y. Muhammad
creator: Sulaiman A. Barau
creator: Moses Z. Zaruwa
creator: Yahaya Abubakar
creator: Mustapha Salihu
rights: Copyright (c) 2023 The Author(s) https://creativecommons.org/licenses/by/4.0
date: 2023-01-11
publication date: 2023-01-11
starting page: 11
ending page: 18
doi: 10.3923/pjn.2023.11.18