Abstract: Biscuit is one of the most consumed cereal foods in Nigeria and research has shown that locally available tropical crops like cassava, sweet potato can be made into flour and used in the production of biscuits and other pastries. This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. The protein content reduced significantly (P < 0.05) with increasing percentage substitution of cassava and carrot flour which ranged from 14.80% to 11.80% compared with the control sample which had 15.60%. There was a recorded significant increase (P < 0.05) in some mineral composition such as calcium, magnesium, sodium, iron, phosphorus, and vitamin A and C composition as the percentage substitution of cassava and carrot flour increased. During storage stability test, samples stored in the fridge and freezer were found to be the best storage location to preserve the sensory attributes and inhibit microbial growth when compared with storage under the sun and on the shelf. Biscuit made with blends of wheat, cassava and carrot flour can therefore serve as an alternative to biscuits made from 100% wheat flour, as they are richer in vitamin A, vitamin C, carbohydrate, dietary fiber and some essential minerals.
Abstract: This present experiment was carried out during the 2012 cropping season, at the Farming for the Future Experimental Field of the University for Development Studies, Nyankpala Campus in the Northern Region of Ghana. The objective of the experiment was to determine the carrot growth and yield responses to poultry manure and N.P.K (15:15:15). Six treatments (Control (no amendment), 20 t/ha poultry manure (PM), 40 t/ha PM, 70 t/ha PM, 35 t/ha PM + 0.11t/ha N.P.K and 0.23 t/ha N.P.K) with three replications for each were laid in a Randomized Complete Block Design (RCBD). Data were collected on plant height, number of leaves per plant, canopy spread, root diameter, root weight, and root length. Microsoft Excel and Genstat Statistical Package (9th edition) were used for the data analysis. The treatment means were compared by using Least Significant Difference at 10%. Generally, the results showed that there were no significant differences (P>0.1) among the treatments with respect to number of leaves per plant, root diameter, root weight, and root length. However, significant differences occurred among plant heights and canopy spreads. Plant height treated with 40 t/ha PM at the fourth week after planting and canopy spread at eight weeks after planting and ten weeks after planting by 70 t/ha PM and 20 t/ha PM respectively showed significant difference (P
Abstract: The research aims to investigate the occurrence of
multidrug-resistant Acinetobacter, in carrot and estimate the role of
carrot in its transmission in a rapidly growing urban population.
Thus, 50 carrot samples were collected from Jakara wastewater
irrigation farms and are analyzed on MacConkey agar and screened
by Microbact 24E (Oxoid) and susceptibility of isolates is tested
against 10 commonly used antibiotics. Acinetobacter baumannii and
A. lwoffii were isolated in 22.00% and 16% of samples respectively.
Resistance to ceporex and penicillin of 36.36% and 27.27% in A.
baumannii, and sensitivity to ofloxacin, pefloxacin, gentimycin and
co-trimoxazole were observed. However, for A. lwoffii apart from
37.50% resistance to ceporex, it was also resistant to all other drugs
tested. There were similarities in the resistances shown by A.
baumannii and A. lwoffii to fluoroquinolones and β- lactame drug
families in addition to between sulfonamide and animoglycoside
demonstrated by A. lwoffii. Significant correlation in similarities were
observed at P < 0.05 to CPX to NA (46.2%), and SXT to AU (52.6%)
A. baumannii and A. lwoffii respectively and high multi drug
resistance (MDR) of 27.27% and 62.50% by A. baumannii and A.
lwoffii respectively. The occurrence of multidrug-resistance pathogen
in carrot is a serious challenge to public health care, especially in a
rapidly growing urban population where subsistence agriculture
contributes greatly to urban livelihood and source of vegetables.
Abstract: Essential oils have a significant antimicrobial activity.
These oils can successfully replace the antibiotics. So, the
microorganisms show their inefficiencies resistant for the antibiotics.
For this reason, we study the physicochemical analysis and
antimicrobial activity of the essential oil of Daucus carota. The
extraction is done by steam distillation of water which brought us a
very significant return of 4.65%. The analysis of the essential oil is
performed by GC / MS and has allowed us to identify 32 compounds
in the oil of D. carota flowering tops of Bouira. Three of which are in
the majority are the α-Pinene (22.3%), the carotol (21.7%) and the
limonene (15.8%).
Abstract: Antioxidants are became the most analyzed substances in last decades. Antioxidants act as in activator for free radicals. Spices and vegetables are one of major antioxidant sources. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids. Therefore, it is important to get some view about antioxidant changes in spices and vegetables during processing. In this article was analyzed nine fresh and dried spices and vegetables- celery (Apium graveolens), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota)- grown in Latvia 2013. Total carotenoids and phenolic compounds and their antiradical scavenging activity were determined for all samples. Dry matter content was calculated from moisture content. After drying process carotenoid content significantly decreases in all analyzed samples, except one -carotenoid content increases in parsley. Phenolic composition was different and depends on sample – fresh or dried. Total phenolic, flavonoid and phenolic acid content increases in dried spices. Flavan-3-ol content is not detected in fresh spice samples. For dried vegetables- phenolic acid content decreases significantly, but increases flavan-3-ols content. The higher antiradical scavenging activity was observed in samples with higher flavonoid and phenolic acid content.