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Articles by B.O. Omafuvbe
Total Records ( 5 ) for B.O. Omafuvbe
  B.O. Omafuvbe
  In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced by starter culture was studied. Bacillus subtilis SDA3 previously selected as a good starter for soy-daddawa production was used to ferment sterile dehulled cooked soybeans at 25, 30, 35 and 40°C for 72 h. The viable cell counts of B.subtilis SDA3 increased throughout the 72 h fermentation process at 25 to 35°C while the counts decreased after the 24th h at 40°C fermentation. pH value increased throughout the fermentation with a rather low increase in the fermentation at 25°C. Relative proteolytic activity increased with fermentation, attained a peak at 48 h and then dropped in fermentations at 30-40°C. Proteolytic activity which was not detected by the 12th h increased thereafter till the end of the fermentation at 25°C. Free amino acid content increased throughout the 72 h fermentation at 30-40°C while an initial drop was observed in the first 12 h with subsequent increase till the end of the fermentation at 25°C. Alpha amylase activity increased, attained a peak at the 48 h and then dropped in 30 and 35°C fermentations. Alpha amylase activity increased throughout the 72 h fermentation at 25°C while at 40°C, the activity attained a peak at the 24th h and then dropped. Fermentation at 35°C gave the highest levels of proteolytic and alpha amylase activities, pH and free amino acids in soybean inoculated with B. subtilis SDA3. Organoleptically, soybean fermented by B. subtilis SDA3 at 35°C produced the best quality soy-daddawa as judged by a panel of regular soy-daddawa consumers. Fermentation at 35°C was therefore chosen as the optimised temperature for the production of soy-daddawa by B. subtilis SDA3 starter culture.
  B.O. Omafuvbe , E.O. Esosuakpo , T.S. Oladejo and A.A. Toye
  Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 h. The viable cell counts of B. subtilis; accompanying biochemical changes as well as the products were evaluated. The viable cell count increased from an initial value of 104 to 109 cfu/g wet wt. at the end of fermentation. The pH of the fermentation of soybeans dehulled by the two methods rose from 6.7 to 8.4 with a concomitant increase in proteolytic activity, free amino acids and ammonia concentration. Alpha amylase and beta fructofuranosidase activities exhibited a rapid increase in activity in the first 24 h. Reducing sugars increased in the first 24 h and dropped in the fermentations of soaked dehulled and roasted dehulled soybeans. Soybean dehulled by the two methods showed similar biochemical and viable cell count profile during fermentation with B. subtilis SDA3. The two types of soy-daddawa differ significantly (p<0.05) in color, texture and general acceptability while there was no significant difference in aroma, stickiness and taste. In all the organoleptic attributes scored, there was preference for soy-daddawa produced from roasted dehulled soybean.
  M.M. Adeyanju , F.K. Agboola , B.O. Omafuvbe , O.H. Oyefuga and O.O. Adebawo
  The isolation and taxonomic characterization of Bacillus licheniformis isolated from cassava steep water and the purification and characterization of its extracellular amylase (α-1, 4-glucano-4-glucanohydrolase, EC 3. 2. 1. 1) were carried out in this study for the potential use of the enzyme for cassava starch hydrolysis for industrial purposes. The enzyme was purified by ion-exchange chromatography on DEAE-Cellulose and gel filtration on Bio-Gel P100 column. The specific activity of the purified enzyme was approximately 855 units per mg of protein (U mg-1). The enzyme is a large protein with apparent molecular weight determined by gel filtration on Bio-Gel P100 of greater than 100, 000 Daltons. The enzyme obeys sigmoidal kinetics with a kinetic constant (K1) for soluble starch of 1.097 ± 0.027% starch and a Vmax of 44.54 ± 1.79 U min-1. The optimum pH and temperature for enzyme activity were 7.5 and 90°C, respectively. The enzyme was stable for 45 min at 90°C. The enzyme was activated by Cd2+, Co2+, Mg2+ and Ni2+ while Fe3+ and Mn2+ moderately activated the enzyme and Zn2+, Ba2+, EDTA and acetamide were inhibitory. This amylase could be useful for the hydrolysis of soluble starch for the production of maltose.
  B.O. Omafuvbe , A.R. Adigun , J.L. Ogunsuyi and A.M. Asunmo
  A microbiological study was undertaken to determine the microbial diversity and quality of RTE fufu and lafun sold in eateries in Ile-Ife, Nigeria. Twenty samples of RTE fufu and lafun were analysed for pH and microbial quality. The mean total mesophilic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts and Staphylococcal counts of the samples ranged from 3.44-4.79, 3.06-4.94, 3.41-4.75, <1-2.26 and 2.47-4.84 log10 cfu g-1 sample, respectively. The predominant bacteria were of the genera Bacillus, Corynebacterium, Micrococcus, Staphylococcus, Salmonella, Klebsiella, Enterobacter, Citrobacter, Lactococcus and Lactobacillus. Yeasts were identified as species of Candida, Saccharomyces and Debaryomyces. The pH of the samples ranged from 3.65 to 5.12. The RTE lafun samples had a higher mean pH and microbial population and a wider variety of microorganisms than RTE fufu. This study has demonstrated the microbial diversity in RTE fufu and lafun sold in Ile-Ife, Nigeria. The presence of foodborne pathogens and unacceptable limits of enteric bacteria in these main dishes poses some potential risks to the consuming public. The need for improvement and maintenance of good hygienic practices by food handlers and vendors is emphasized.
  E.O. Adeleke and B.O. Omafuvbe
  This study was aimed at enumerating, isolating and identifying the aerobic mesophilic bacteria associated with poultry faeces obtained from the Obafemi Awolowo University Teaching and Research Farms, Ile-Ife, Nigeria. The second aim was to study the antibiotic sensitivity patterns of the associated bacteria. The aerobic mesophilic bacteria were enumerated, isolated and identified phenotypically following standard microbiological methods. The antibiotic sensitivity patterns of the isolated bacteria against amoxicillin, augmentin, ceftriaxone, chloramphenicol, ciprofloxacin, erythromycin, gentamycin, nitrofurantoin, ofloxacin, pefloxacin, streptomycin, tetracycline, cotrimoxazole were also determined. The total aerobic count of bacteria isolated ranged from 6.15 to 8.64 log cfu g-1 of cockerel faecal sample and 7.18 to 7.67 log cfu g-1 of layer fecal sample. Bacteria associated with the faecal samples were identified as Alcaligenes faecalis, Corynebacterium kutseri, Staphylococcus aureus, Bacillus alvei, Proteus morganii, Corynebacterium ulcerans, Salmonella arizonae, acinetobacter mallei, Staphyloccus sp. Escherichia coli, Aeromonas sp. and Pseudomonas fluorescens. C. kutsceri, C. ulcerans and A. faecalis showed 100% resistance to all the antibiotics tested. Eleven of the isolates showed multiple antibiotics resistance. The quinolones (ofloxacin, ciprofloxacin and pefloxacin) were the most effective of all the antibiotics used. The Multiple Antibiotics Resistance (MAR) index of the bacterial isolates ranged from 0.1 to 1. All the bacterial isolates showed high level (>0.2 MAR index) antibiotics resistance except Aeromonas sp. (2D2) which showed a low-level antibiotics resistance. Using two-way clustered analysis, the relatedness of antibiotics resistance pattern was highest in C. kutsceri and C. ulcerans. The microorganisms isolated from this study are of public health importance and their high level of resistance to commonly used antibiotics in human and veterinary medicine make them a great risk to human and animal.
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