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Articles by Arotupin Daniel Juwon
Total Records ( 4 ) for Arotupin Daniel Juwon
  Arotupin Daniel Juwon and Ogunmolu Funso Emmanuel
  Fungi associated with tar sand samples from Ondo State, Nigeria were isolated and identified using standard microbiological method (serial dilution-spread plate technique). Also the isolates were screened for some enzymes of biotechnological importance. The fungal occurrence and frequency of the fungal isolates from the tar sand samples are Trichoderma viride BITRS-1001 (21%), Aspergillus fumigatus BITRS-1003 (10%), Rhizopus nigricans BITRS-1004 (10%), Penicillum italicum BITRS-1005 (16%), Spondylocladiella botrytioides BITRS-1006 (5.4%), Paecilomyces spp. BITRS-1007 (2.7%), Aspergillus flavus BITRS-1008 (8.1%), Mycotypha microsporium BITRS-1009 (13.5%), Articulospora inflata BITRS-1010 (5.4%) and Candida albicans BITRS-1002 (2.7%). All the isolates elaborated enzymatic activity, which were ranked as follows: Amylase 100% protease 100%, lipase 90%, polygalacturonase 60% and pectin methylesterase (60%). This study revealed the array of fungi associated with tar sand and their ability to elaborate hydrolytic enzymes. Harnessing these enzymes from the isolates would provide a clue to the biotransformation of essential nutrients of tar sand in addition to their application in industries.
  Ekundayo Temitope Cyrus and Arotupin Daniel Juwon
  The study presented the effects of some chemical and radiation mutagens on aflatoxigenic traits in Aspergillus parasiticus SMS08-C. This was an attempt to enhance its bio-reagent standard production potential and repress aflatoxins production as a control measure. The fungal spores were suspended into fixed concentrations of sodium azide (NA), Ethyl Methane Sulphonate (EMS), nitrous oxide (HNO), hydroxylamine (NH2OH) and some exposed to ultra violet rays (UV) over a period of 90 min. Mutants were recovered at every 15 min of the treatment. The mutants were then screened for aflatoxins in yeast extract sucrose medium (pH 5.5) at 30°C for 10 days in the dark. Aflatoxin analysis was carried out using ELISA-based techniques. The effects of the mutagens were significantly different on expression of aflatoxigenic traits (p<0.05). Substantial reduction in aflatoxin production was showed by mutants listed with the corresponding percentage, TMEMS-90 (75.75%), TMHNO-90 (73.13%), TMNA-60 (57.07%) and -60 (73.55%); while TMUV-75 showed the least reduction (30.19%). Ultra violet radiation resulted into hyper-production of aflatoxins in TMUV-15 (97.55%). Out of the mutant strains of sodium azide, ethyl methane sulphonate, nitrous oxide and hydroxylamine, high level of biosynthesis was exhibited by TMEMS-45 (62.14%), TMHNO-15 (37.79%), TMNA-30 (49.03%) and -15 (17.95%), respectively. The relevance of different mutagens as tools in improving biotechnological potentials of Aspergillus parasiticus either to repress or promote aflatoxins biosynthesis has been revealed.
  Arotupin Daniel Juwon and Ekundayo Temitope Cyrus
  The prevention of illnesses at dietary level coupled with cost reduction in bread production, has spurred the needs to develop new varieties of low-cost quality bread. In this study, we assessed the relevance of air potato supplementation and yeasts from different sources in production of quality composite bread. Cassava and air potato flours were produced according to standard methods. Proximate and mineral composition of the flours was determined. Wheat-flour-blends and single-flour samples were leavened with strains of Saccharomyces cerevisiae sourced from different microenvironments for composite bread baking. Sensory evaluation was conducted on the bread. The proximate parameters (ash, fat, fibre, protein, moisture and carbohydrate) of the flour samples were significantly, different (p≤0.05). The ash content of air potato flour was highest (2.51%), followed by wheat (1.90%) and cassava (0.9%). Carbohydrate content was highest in cassava flour (82.35%) and least in air potato flour (32.77%). Fat content of wheat, air potato and cassava flours was 2.13, 1.90 and 0.46%, respectively. Wheat flour had highest fibre value (2.50%) compared to air potato (1.80%) and cassava (1.79%) flours. The moisture content of the flours ranged from 9.67% (wheat) to 20.40% (Cassava). Protein value of wheat flour was highest (11.37%), followed by air potato flour (3.09%) and cassava flour (2.96%). Mineral contents of the flours were different significantly (p≤0.05). Air potato flour had highest abundance of calcium (52.40 ppm) and sodium (29.81 ppm). Potassium was predominant in wheat flour which valued 87.79 ppm, followed by air potato flour (32.21 ppm) and cassava flour (29.72 ppm). The flours were generally less than 2.0 ppm in manganese and zinc contents. The organoleptic attributes (taste, colour, aroma and texture) of the bread samples was significantly different based on combinatorial effects of flour composition and/or yeast strain utilized in the bread preparation (p≤0.05). Overall acceptability score for single-flour bread category was 6.67±0.50 (DBTC3), 7.44±0.41 (DBTC1), 6.89±0.46 (DBTC1) leavened with S. cerevisiae BKR01, S. cerevisiae STLB6 and S. cerevisiae PWNE5, respectively. Of the composite bread loaves, DBTC123 (8.56±0.24), DBTC12 (7.78±0.22) and DBTC123 (8.33±0.17) dosed with S. cerevisiae BKR01, S. cerevisiae STLB6 and S. cerevisiae PWNE5, respectively, had highest overall acceptability. Findings from this study revealed suitability of air potato in composite flour and effect of yeast strains on its sensory quality.
  Arotupin Daniel Juwon , Adewole Samuel , Adewole Similoluwa and Adeleke Bartholomew Saanu
  Background and Objectives: Locally fermented and processed foods form the bulk of human diets due to its nutritional composition, ease preparation and affordability to the less affluent individual in a given population. This study was designed to evaluate the physicochemical and sensory properties of maize cake (ipekere) produced from maize paste. Materials and Methods: The maize samples were washed and wet-milled to form paste for ipekere production by frying in palm oil. Isolation of microorganisms was carried out using serial dilution and pour-plate techniques. The pH and total titratable acidity of the fermenting samples were monitored on each day of the fermentation. The sensory parameters of the maize cake (ipekere) were assessed. Results: The microbial analysis showed an increase in total microbial loads with increase in fermentation time. The bacterial loads increased from 1.5-7.0 CFU mL–1 while the fungal loads increased from 1.0-6.2 sfu mL–1, respectively. The highest bacterial and fungal counts 7.0 CFU mL–1 and 6.2 sfu mL–1 were obtained from fermenting yellow maize hand-grinded and white maize machine-grinded while least counts 1.5 CFU mL–1 and 1.0 sfu mL–1 were obtained from yellow maize and white maize blended, respectively. Different microorganisms were isolated from the fermented maize. Lactobacillus fermentum and Saccharomyces cerevisiae form the predominant micro-organisms. The pH of the fermenting samples decreased while total titratable acidity increased. The organoleptic properties of the maize cake (ipekere) produced was best rated with respect to aroma, taste and overall acceptability. Conclusion: However, the high sensory quality of the ipekere produced from fermented maize could enhance its acceptability as food snacks to the consumers.
 
 
 
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