October 2014
Comparison of various commercial products for phenol-guanidine-based classical swine fever virus RNA extraction
TRIzol®, TRI Reagent®, and RNAzol® are widely used commercial reagents for the extraction of cellular or viral RNA. Several other brand name products, some of which are advertised for the processing of specific sample types such as blood, are also available. Here, we compare the efficiency of these products for classical swine fever virus RNA extraction from cell culture supernatant, serum, and tonsil...
October 2014
Genetic diversity in African nutmeg (Monodora myristica) accessions from South Eastern Nigeria
Twenty-one accessions of African nutmeg (Monodora myristica Gaertn. Dunal), an endangered spice plant, were collected from the South-East and South-South regions of Nigeria and analyzed for genetic diversity using random amplified polymorphic DNA (RAPD) markers. Twenty-one (21) decamer primers were tested out of which 10 that gave reproducible band patterns were selected for the study. A total of 77 bands were...
October 2014
Assessment of over time changes of moisture, cyanide and selected nutrients of stored dry leaves from cassava (Manihot esculenta Crantz)
Most fresh agricultural products are quickly perishable and various methods of preservation are necessary. Cassava leaves from different types of cassava (bitter, sweet and wild) were (1) dried un-pounded and (2) dried pounded in a tunnel solar dryer, filled in high density polyethylene material, sealed and placed into opaque cartons. The packing materials were purposively chosen to limit water, oxygen and light access....
October 2014
Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)
The "nsamba" (palm wine) and "bikedi" (retted cassava dough) are respectively produced by fermentation from the sap of the oil palm (Elaeis guineensis Jack) and lactic acid fermentation from cassava root (Manihot cassava Crantz). The study is focused on the determination of volatile compounds present in these two traditional fermented foods of Congo at the end of fermentation. The characterization of...
October 2014
Moringa extracts used in sugarcane juice treatment and effects on ethanolic fermentation
The objective of this study was to evaluate the effects of sugarcane juice treatment using Moringa oleifera leaf and seeds extracts on ethanolic fermentation. The experiment was arranged in a split plot statistical design, with four replications. Main treatments were three sedimentation agents (synthetic polyelectrolyte, moringa leaf and seed extracts) and control while the secondary treatments were two sugarcane...
October 2014
Evaluation of the antioxidant effects of different forms of Schisandra chinesis in emulsion-type sausages during chilled storage
The effects of different forms of Schisandra chinesis extract (20% S. chinensis juice, 20% S. chinensis ethanol extract, and 20% S. chinensis water extract) on physico-chemical characteristics and color in emulsion-type sausage were evaluated. Physico-chemical characteristics and color were determined during storage. Thiobarbituric acid reactive substance (TBARS) and residual nitrite (RN) values decreased significantly...
October 2014
Evaluation of yacon (Smallanthus sonchifolius) extracts as a potential antioxidant source in emulsion-type sausage during refrigerated storage
Yacon (Smallanthus sonchifolius) is a plant that grows in the Andean highlands of South America. Recent studies have shown that yacon is effective in improving antioxidant activity. In this study, the effects of different forms of yacon extracts (20% yacon water extract, 20% yacon juice, and 20% yacon extract) on the lipid oxidation and color of emulsion-type sausage were evaluated. Significant decrease in pH and...
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