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Articles by Ekundayo Temitope Cyrus
Total Records ( 2 ) for Ekundayo Temitope Cyrus
  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.
 
 
 
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