Abstract: This study is concerned with the optimization of
fermentation parameters for the hyper production of mannanase from
Fusarium oxysporum SS-25 employing two step statistical strategy
and kinetic characterization of crude enzyme preparation. The
Plackett-Burman design used to screen out the important factors in
the culture medium revealed 20% (w/w) wheat bran, 2% (w/w) each
of potato peels, soyabean meal and malt extract, 1% tryptone, 0.14%
NH4SO4, 0.2% KH2PO4, 0.0002% ZnSO4, 0.0005% FeSO4, 0.01%
MnSO4, 0.012% SDS, 0.03% NH4Cl, 0.1% NaNO3 in brewer’s spent
grain based medium with 50% moisture content, inoculated with
2.8×107 spores and incubated at 30oC for 6 days to be the main
parameters influencing the enzyme production. Of these factors, four
variables including soyabean meal, FeSO4, MnSO4 and NaNO3 were
chosen to study the interactive effects and their optimum levels in
central composite design of response surface methodology with the
final mannanase yield of 193 IU/gds. The kinetic characterization
revealed the crude enzyme to be active over broader temperature and
pH range. This could result in 26.6% reduction in kappa number with
4.93% higher tear index and 1% increase in brightness when used to
treat the wheat straw based kraft pulp. The hydrolytic potential of
enzyme was also demonstrated on both locust bean gum and guar
gum.
Abstract: This study was carried out to assess rural women’s skill acquisition in the processing of locust bean in Ipokia Local Government Area of Ogun State, Nigeria. Simple random sampling technique was used to select 90 women locust bean processors for this study. Data were analyzed with descriptive statistics and Pearson Product Moment Correlation. The result showed that the mean age of respondents was 40.72 years. Most (70.00%) of the respondents were married. The mean processing experience was 8.63 years. 93.30% of the respondents relied on information from fellow locust beans processors and friends. All (100%) the respondents did not acquire improved processing skill through trainings and workshops. It can be concluded that the rural women’s skill acquisition on modernized processing techniques was generally low. It is hereby recommend that the rural women processors should be trained by extension service providers through series of workshops and seminars on improved processing techniques.
Abstract: Interaction effects of xanthan gum (XG), carboxymethyl
cellulose (CMC), and locust bean gum (LBG) on the flow properties
of oil-in-water emulsions were investigated by a mixture design
experiment. Blends of XG, CMC and LBG were prepared according
to an augmented simplex-centroid mixture design (10 points) and used
at 0.5% (wt/wt) in the emulsion formulations. An appropriate
mathematical model was fitted to express each response as a function
of the proportions of the blend components that are able to
empirically predict the response to any blend of combination of the
components. The synergistic interaction effect of the ternary
XG:CMC:LBG blends at approximately 33-67% XG levels was
shown to be much stronger than that of the binary XG:LBG blend at
50% XG level (p < 0.05). Nevertheless, an antagonistic interaction
effect became significant as CMC level in blends was more than 33%
(p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses
were successfully fitted with a special quartic model while flow
behaviour index and consistency coefficient were fitted with a full
quartic model (R2
adjusted ≥ 0.90). This study found that a mixture
design approach could serve as a valuable tool in better elucidating
and predicting the interaction effects beyond the conventional twocomponent
blends.