Modern Scientific Press

ABSTRACT: Milk is one of the most nutritionally complete foods available on the food markets to date. In the present study, Cowbell, Dano and Nunu milk were obtained from different markets around Kaduna state, Nigeria. The proximate analysis, vitamins and mineral composition studied revealed that the moisture and carbohydrate contents were statistically (p > 0.05) the same while the lipid, crude protein and ash content significantly (p < 0.05) varied. Dano milk has the highest ash content of 5.43±0.29% when compared with cowbell 5.27±0.15% and Nunu 4.39± 0.36%. The result of mineral analysis showed no statistical difference (p > 0.05) in the potassium, calcium, copper and cobalt concentrations among the three brands of milk. While statistical differences were observed in manganese, zinc, sodium, and iron concentrations. The result of vitamin analysis also showed minor detectible amounts of vitamin A in Dano milk, while no statistical difference was observed for vitamin B₂ and vitamin B₉. Vitamin C and vitamin E contents of the three brands of milk analyzed differ significantly (p > 0.05). Cowbell, Nunu and Dano milk have similar nutrient composition with slight degree of variability in some components. A further comparison between the analyzed result from market samples and reported amount of nutrient on the milk labels did not follow a specific pattern, as some parameters were slightly lower or slightly higher than reported. The findings from the present study may go a long way in contributing to the existing knowledge in the area of nutrition and functional foods research.

ABSTRACT: The present study was carried out for finding the changes occurred in the nutrients of tomato (Lycopersicon esculantum Mill.) under the different concentration of cobalt (50, 100, 150, 200, 250 mg kg-1). The macro nutrient nitrogen, phosphorus and potassium and micro nutrients copper, iron, manganese and zinc contents were analyzed on 50 days after sowing. All the macro and micro nutrients have beneficial value at 50 mg kg-1 cobalt chloride level in the soil, when compared with control. Further increase in the cobalt chloride level (100-200 mg kg-1) in the soil has a negative effect on these parameters.

ABSTRACT: To extend fresh meat shelf life, retailers have continued to search for an alternative to packaging of meat. There are various methods of packaging of meat. Increasingly, fresh meats are sold in high (70-80%) oxygen MAP, with 20-30% carbon dioxide (CO₂). Shelf life of PVC wrapped meats is only 5-7 days for steaks or roasts and less for ground meats. Vacuum packaged meats have been marketed successfully for years in many countries. However, the dark-purplish color of deoxymyoglobin in vacuum packaged retail beef has not been accepted by US consumers.

ABSTRACT: This work was meant to determine the effect of chilling with ice on the quality of the marine fish Plectropomus areolatus. Two different ratios of fish: ice (1:1 and 1:2), two sizes (small and large), different seasons (winter and summer) and different fishery ground (Port Sudan and Sawakin), were chosen for comparison. Fish samples were kept in fiberglass ice boxes until the appearance of spoilage signs. The chemical composition and bacteriological tests of fresh fish at day 0 and chilled fish to 21 day were studied. Chilling preservation had a significant effect (p < 0.001) on all chemical composition for all comparison. All chemical parameters decreased with preservation of samples, except moisture and pH, which increased in both sizes, different seasons, fishery grounds and in fish ice ratio (1:2), but in fish to ice ratio (1:1) in addition to moisture and pH, acidity increased. Large size had higher content of fat and ash than small size. Chemical composition ratios were higher in winter and Sawakin samples except for pH and acidity which were higher in summer samples. The study showed that the fish samples before and after chilling with ice, were free from Salmonella spp., Staphylococcus spp. and Vibrio spp. However, Escherichia coli appeared in chilled fish at day 21, total bacteria count increased with preserving period in both fish ice ratios, the contamination was higher in fish: ice ratio (1:1), in small sizes samples, in winter samples and in Sawakin samples.

ABSTRACT: Aflatoxins are fungal toxins which may be present in food and due to their hazard effects to health, present a major concern for human and food industries. In the present study, the contamination of aflatoxin in nuts (fig, almond, hazelnut, walnut, pistachio and sunflower) consumed in Arak, Iran in 2012 was evaluated by means of ELISA method. 167 samples, consisted of fig (n=16), almond (n=14), hazelnut (n=20), walnut (n=25), pistachio (n=57), sunflower (n=35) were selected and analyzed for aflatoxin content. Results show that 59.9 % (100 of 167 samples nuts) of the samples were detected aflatoxin positive, the total average concentration of aflatoxin in all studied nuts is 1.12µg/kg. 1.2 % (2 of 167) of nuts samples with aflatoxins amount greater than EU limit (4µg/kg), and aflatoxins amounts in all studied samples are lower than legal limit of national standard of Iran (15µg/kg).