Abstract: Food safety is a significant and growing public health problem in the world and Nigeria as a developing country, since food-borne diseases are important contributors to the huge burden of sickness and death of humans. In Nigeria, traditional ready-to-eat meat products (RTE-MPs) like balangu, tsire, guru and dried meat products like kilishi, dambun nama, banda, were reported to be highly appreciated because of their eating qualities. The consumption of these products was considered as safe due to the treatments that are usually involved during their production process. However, during processing and handling, the products could be contaminated by pathogens that could cause food poisoning. Therefore, a hazard identification for pathogenic bacteria on some traditional RTE-MPs was conducted in Kebbi and Sokoto States, Nigeria. A total of 116 RTE-MPs (balangu-38, kilishi-39 and tsire-39) samples were obtained from retail outlets and analyzed using standard cultural microbiological procedures in general and selective enrichment media to isolate the target pathogens. A six-fold serial dilution was prepared and using the pour plating method, colonies were counted. Serial dilutions were selected based on the prepared pre-labeled Petri dishes for each sample. A volume of 10-12 ml of molten Nutrient agar cooled to 42-45°C was poured into each Petri dish and 1 ml each from dilutions of 102, 104 and 106 for every sample was respectively poured on a pre-labeled Petri plate after which colonies were counted. The isolated pathogens were identified and confirmed after series of biochemical tests. Frequencies and percentages were used to describe the presence of pathogens. The General Linear Model was used to analyze data on pathogen presence according to RTE-MPs and means were separated using the Tukey test at 0.05 confidence level. Of the 116 RTE-MPs samples collected, 35 (30.17%) samples were found to be contaminated with some tested pathogens. Prevalence results showed that Escherichia coli, salmonella and Staphylococcus aureus were present in the samples. Mean total bacterial count was 23.82×106 cfu/g. The frequency of individual pathogens isolated was; Staphylococcus aureus 18 (15.51%), Escherichia coli 12 (10.34%) and Salmonella 5 (4.31%). Also, among the RTE-MPs tested, the total bacterial counts were found to differ significantly (P < 0.05), with 1.81, 2.41 and 2.9×104 cfu/g for tsire, kilishi, and balangu, respectively. The study concluded that the presence of pathogenic bacteria in balangu could pose grave health risks to consumers, and hence, recommended good manufacturing practices in the production of balangu to improve the products’ safety.
Abstract: A relative efficiency is defined as Ridge Estimate in the general linear model. The relative efficiency is based on the Mean square error. In this paper, we put forward a parameter of Ridge Estimate and discussions are made on the relative efficiency between the ridge estimation and the General Ridge Estimate. Eventually, this paper proves that the estimation is better than the general ridge estimate, which is based on the MSE.
Abstract: Fermentation is well known as an essential process to
develop chocolate flavor in dried cocoa beans. Besides developing
the precursor of cocoa flavor, it also induces the color changes in the
beans. The fermentation process is influenced by various factors such
as planting material, preconditioning of cocoa pod and fermentation
technique. Therefore, this study was conducted to evaluate color of
Malaysian cocoa beans and how the duration of pods storage and
fermentation technique using shallow box will effect on its color
characteristics. There are two factors being studied i.e. duration of
cocoa pod storage (0, 2, 4 and 6 days) and duration of cocoa
fermentation (0, 1, 2, 3, 4 and 5 days). The experiment is arranged in
4 x 6 factorial designs with 24 treatments and arrangement is in a
Completely Randomised Design (CRD). The produced beans are
inspected for color changes under artificial light during cut test and
divided into four groups of color namely fully brown, purple brown,
fully purple and slaty. Cut tests indicated that cocoa beans which are
directly dried without undergone fermentation has the highest slaty
percentage. However, application of pods storage before fermentation
process is found to decrease the slaty percentage. In contrast, the
percentages of fully brown beans start to dominate after two days of
fermentation, especially from four and six days of pods storage batch.
Whereas, almost all batches of cocoa beans have a percentage of fully
purple less than 20%. Interestingly, the percentage of purple brown
beans are scattered in the entire beans batch regardless any specific
trend. Meanwhile, statistical analysis using General Linear Model
showed that the pods storage has a significant effect on the color
characteristic of the Malaysian dried beans compared to fermentation
duration.
Abstract: This study include the effect of strain and storage
period and their interaction on some quantitative and qualitative traits
and percentages of the egg components in the eggs collected at the
start of production (at age 24 weeks). Eggs were divided into three
storage periods (1, 7 and 14) days under refrigerator temperature (5-
7)0C. Fifty seven eggs obtained randomly from each strain including
Isa Brown and Lohman White. General Linear Model within
SAS programme was used to analyze the collected data
and correlations between the studied traits were calculated for each
strain.Average egg weight (EW), Haugh Unit (HU), yolk index (YI),
yolk % (HP), albumin % (AP) and yolk to albumin ratio (YAR) was
56.629 gm, 87.968 %, 0.493, 22.13%, 67.74% and 32.76
respectively. Egg produced from ISA Brown surpassed those
produced by Lohman White significantly (P
Abstract: Functional Magnetic Resonance Imaging(fMRI) is a
noninvasive imaging technique that measures the hemodynamic
response related to neural activity in the human brain. Event-related
functional magnetic resonance imaging (efMRI) is a form of
functional Magnetic Resonance Imaging (fMRI) in which a series of
fMRI images are time-locked to a stimulus presentation and averaged
together over many trials. Again an event related potential (ERP) is a
measured brain response that is directly the result of a thought or
perception. Here the neuronal response of human visual cortex in
normal healthy patients have been studied. The patients were asked
to perform a visual three choice reaction task; from the relative
response of each patient corresponding neuronal activity in visual
cortex was imaged. The average number of neurons in the adult
human primary visual cortex, in each hemisphere has been estimated
at around 140 million. Statistical analysis of this experiment was
done with SPM5(Statistical Parametric Mapping version 5) software.
The result shows a robust design of imaging the neuronal activity of
human visual cortex.