http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31 SAAT 2026-05-14T20:57:41Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/30863 Title: OPTIMIZATION OF VINEGAR PRODUCTION FROM PINEAPPLE PEELS SUBSTRATE USING SACCHAROMYCES CEREVISIAE AND ACETOBACTER PASTEURIANUS Authors: JOSEPH, F.; Jiya, Mary Jummai; OYEWOLE, O.A; EGWIM, E.C.; ABIOYE, O.P. Abstract: Saccharomyces cerevisiae (yeast) and Acetobacter pasteurianus were isolated from palm wine and fermented pineapple. Vinegar was produced by anaerobic fermentation of pineapple peels for 72 hours using the Saccharomyces cerevisiae to make an alcoholic medium. The alcoholic medium was then inoculated with the Acetobacter pasteurianus for the final vinegar production. The production process was set up for optimisation, lasting four weeks. The varying parameters used for the optimisation process included the amount of pineapple (60 g, 90 g and 120 g), sugar concentration (15 g, 20 g and 25 g), temperature (30 ℃, 33 ℃, and 36 ℃) and time (between 7 and 28 days). The factor used to measure performance was the concentration of accumulated acetic acid in the vinegar solution. The treatment containing 60 g of pineapple and 25 g of sugar and fermented at 30°C for four weeks was the best-performing setup with the highest level of acetic acid of 40.2 g per litre. Statistical results revealed that the amount of pineapple peels (60 g), sugar level (25 g), and fermentation time significantly impact the concentration of acetic acid that was accumulated in the vinegar. However, the temperature difference had no significant contribution to the amount of acetic acid accumulated in the vinegar. Therefore, vinegar can be optimally produced using 60 g of pineapple peels, 25 g of sugar, fermented at room temperature (30℃) for 4 weeks. Description: Nil 2025-06-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/30862 Title: MINERAL COMPOSITION AND ANTI-NUTRITIONAL FACTOR PROFILING IN FERMENTED DAIRY AND PLANT-BASED YOGHURTS: A COMPARATIVE STUDY Authors: Jiya, Mary Jummai; Balogu, Vincent Tochukwu; Majiya, Hussaini Abstract: ABSTRACT This research determined the mineral contents and the anti nutritional elements in the fermented dairy products of goat milk, cow milk, and plant-based yoghurt such as soy yoghurt, tiger nut yoghurt and coconut yoghurt. The study reveal that the fermentation improve the bioavailability of minerals in the plant based yoghurt by mortifying phytates, cyanide, oxalate and Saponin content in the products. The plant based yoghurts have various levels of anti-nutritional factor values for SMY have highest phytate content of 18.99 ± 0.09 mg/100g and coconut milk yoghurt (CNY) have the lowest content 1.96 ± 0.07 mg/100g, CNY 90.29±1.21 mg/100g with highest content of cyanide and SMY 7.70 ± 0.40 mg/100g with lowest content, CNY 90.29 ± 1.22 mg/100g with highest value of oxalate and soy milk yoghurt (SMY) with lowest value of 0.03±0.01 mg/100g . For saponin CNY 67.51±0.47 mg/100g with highest value and TNY with least value of 0.05±0.01 mg/100g while for dairy yoghurt anti-nutritional factors value cow milk yoghurt (CMY) values is higher than goat milk yoghurt (GMY) values. The findings reveal that plant-based and animal based yoghurts have differing levels of mineral content in which certain samples like CMY, GMY and SMY are having high levels of calcium 16.05 ± 0.02 mg/100g, magnesium 12.62 ± 0.06 mg/100g and potassium 192 ± 4.55 mg/100g content. 2025-09-09T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/30861 Title: Comparative Evaluation of Nutritional Composition and Sensory Attributes of Yoghurts Produced from Cow, Goat, Soy, Tiger-Nut and Coconut Milk Sources Authors: Jiya, Mary Jummai; Balogu, Vincent Tochukwu; Majiya, Hussaini Abstract: Soy bean milk, tiger nut milk and coconut milk are plant-based milk, while cow milk and goat milk are animal-based milk used for production of yoghurt. The objective of this study was to evaluate the nutritional composition and sensory profiles of the yoghurt made from different milk sources such as cow, goat, soy bean, tiger-nut and coconut. The nutritional content of the yoghurt products samples was determined with standard methods, while for the sensory profiles (20)- trained panellists of both male and female were enrolled for the sample’s evaluation. The yoghurt samples were assessed for colour, aroma, taste, texture and overall-acceptability. The results reveal that coconut milk yoghurt (CNY) have a higher carbohydrate content (18.04%), cow milk yoghurt (CMY) have (12.26%) and soy bean milk yoghurt have (10.80%), while least carbohydrate content is found in tiger nut milk yoghurt TNY (8.66%) and goat milk yoghurt GMY (3.04%). The moisture content was high in all the samples GMY (91.39%), TNY (85.82%), CMY (83.73%), SMY (78.23%) and CNY (77.52%); SMY with the highest content of protein (8.85%) and CMY with the lowest content of protein (3.81%), ash content was high in SMY (0.50%) and low content in TNY (0.20), while the fat content is high in CNY (5.92%) and low in SMY (2.17%). The SMY had the highest Na content (192.85%), CNY had the highest P content (4.06%), GMY had the highest Mg content (12.62%), and CMY had the highest content of Ca (16.05%). The sensory evaluation results reveal that the yoghurt products of SMY, TNY and CMY are acceptable in colour, aroma, texture, taste and overall-acceptability compared to CNY and GMY yoghurt products. The results revealed that the plant-based milk yoghurt as non-dairy products with the ability of a good distinct nutritious and healthy source of protein that can be used as substitute for dairy products compared to animal-based milk yoghurt. Description: Nil 2025-08-12T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/30586 Title: Lipoprotein lipase gene expression profile of broiler chicken breeds administered varying levels of ginger extracts in drinking water Authors: Otu, Bison Okpata; Egena, Sunday Stephen; Eniwaiye, Adenike Adetutu; Abubakar, Y; Adebowale, O. F; Sikiru, Akeem Abstract: This study investigated the Lipoprotein Lipase gene expression profile of broiler chicken breeds administered varying levels of ginger extracts in drinking water. A total of 270 day-old unsexed broiler chicks comprising Arbor acre Plus, Cobb 500 and Ross 308 breeds were randomly allotted into three treatments of 90 birds each, with each of the treatments comprising three blocks of 30 birds of each of the three breeds, replicated into three with 10 birds per replicate in a randomised complete block design arrangement. The Birds in T1 (control had 0.2 g of Oxytetracycline in 2 litres of water). A 200 ml solution of 8 ml of undiluted ginger extract and 192 ml of water was constituted as T2 (4 %). Another 200mls solution of 12mls of undiluted ginger extract added to 188mls of water was constituted as T3 (6 %). The birds were fed a single-phase diet of 22.34% CP and 2948.05 Kcal/KgME for 8 weeks. After slaughter, the guanidinium thiocyanate phenol-chloroform method was used to extract genomic RNA from the abdominal fat tissue samples. The extracted RNA was converted to cDNA using the FIREScript RT cDNA Synthesis KIT. The synthesised cDNA was amplified using the My IQ single colour real-time thermo-cycler to ascertain the cyclic threshold values used in computing the fold change values. The results showed significant (p<0.05) differences in the Lipoprotein Lipase gene expression values obtained for the different breeds of broiler chickens administered 0 %, 4 % and 6 % ginger extract. The Lpl gene in Cobb5 was highly up-regulated with a fold change value of 2.48, while it was rather downwardly regulated in Abor acre plus and Ross 308 strains of broiler chickens with fold change values of -1.86 and -0.55, respectively, when administered 0% aqueous ginger extract. However, the Lpl gene was up-regulated in the three strains of broiler chicken administered 4% aqueous ginger extract. Ross 308 was highly upregulated with a fold change value of 4.66, followed by Arbor acre plus with the fold change value of 0.69, while Cobb 500 was the least with the fold change value of 0.1. More so, the Lpl gene in Arbor acre plus and Cobb500 were up-regulated with the fold change values of 1.18 and 2.09, respectively, while Ross 308 had a downward regulation with a fold change value of -1.29 when administered 6% aqueous ginger extract. The study showed that administering aqueous ginger extract regulated the expression of Lipoprotein Lipase gene differently in the different types of broiler breeds examined, indicative of ginger extract fat fat-modulating ability necessary for the production of lean and less fatty meat 2025-11-01T00:00:00Z