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Potential of Mycochemicals in the Prevention and Control of Microbial Diseases
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Microorganisms can be divided into the following groups: bacteria, protozoa, fungi and viruses. They are ubiquitous; hence their presence has beneficial, unapparent and harmful effects on the environment where they exist. Society benefits from microorganisms in many ways. They are involved in the production of indigenous African fermented foods such as “garri”, “ogi”, “pupuru”. Microorganisms also play important roles in the production of bread, cheese, beer, antibiotics, probiotics, vaccines, vitamins, enzymes and many other important products. Hence, they are useful in food, pharmaceutical, waste treatment and in the generation of electricity.
Roots and Tubers
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Despite cassava’s prevalence, Venezuelan nutritionists Benito Infante and Omar Garcia acknowledged its inadequate “protein, fats, minerals, and vitamins.”84Table 13.3 shows that 100 grams of cassava have 160 calories, 98 percent being carbohydrates, and the rest protein and fat.85 Several essential amino acids are absent or minute. These 100 grams furnish 34.3 percent of DV for vitamin C—ascorbic acid—19 percent for manganese, and small quantities of most vitamins, minerals, protein, fat, and fiber. Vitamins B12 and D are absent. Processing or cooking destroys nutrients. Cassava’s tapioca starch and gari flour provide little besides carbohydrates, a criticism The Cambridge World History of Food (2000) enlarged to the entire root.86 A 1984 publication documented protein and vitamin A deficiencies, anemia, and goiter among Indonesia’s cassava eaters.87 Later paragraphs examine the link between cassava and goiter and describe other dangers.
Back to the Future – The Prospects of African Indigenous Crops as Future Foods
Published in David R. Katerere, Wendy Applequist, Oluwaseyi M. Aboyade, Chamunorwa Togo, Traditional and Indigenous Knowledge for the Modern Era, 2019
Callistus Bvenura, Estonce T. Gwata, Felix D. Dakora
Some of the advantages of cassava are its calorie production efficiency, flexibility in terms of timing of planting and harvesting, and pest and disease resilience (Oti et al. 2011). Fresh cassava is consumed right after harvesting, as its shelf life is about three days (Oti et al. 2011). At least five products are derived from cassava: dried and fresh “roots” (botanically a tuber), cassava leaves, and granulated and pasty products (FAO 2005). Roots of sweet cultivars are consumed raw, deep fried, boiled in water, or roasted in fire. The fermented or unfermented dried roots are ground into flour which can be turned into fufu or gari in West Africa. More recently, conventional wheat bread has found a competitor in cassava bread in Trinidad and Tobago (FAO 2014). Uncooked and steamed pastes can be derived from cassava and turned into various products, such as chickwangu in the DRC (Tewe and Lutaladio 2004). In addition, granulated products such as attieke, tapioca, and gari are also common in West Africa. The leaves, on the other hand, are popular vegetables in Sierra Leone, Congo (pondu), and Tanzania (mpiru) (Aro et al. 2010). The leaves are eaten with a starch such as chikwange, rice, fufu, or as part of a sauce (Li et al. 2017).
Lactic acid bacteria bio-detoxified aflatoxins contaminated cereals, ameliorate toxicological effects and improve haemato-histological parameters in albino rats
Published in Toxin Reviews, 2021
Olukayode Adebola Ibitoye, Oladipo Oladiti Olaniyi, Clement Olusola Ogidi, Bamidele Juliet Akinyele
There were arrays of microorganisms and varied microbial population from the fermented products in this study. Alo et al. (2012) and Olaniyi et al. (2018) separately reported arrays of microorganisms and varied microbial population from selected fermented cereals both in the self-made and commercially sold “burukutu”. Adegbehingbe et al. (2014) and Farinde et al. (2014) also reported varied microbial counts from black beans (Phaseolus lunatus) seeds. The varied microbial contents from different sources might be due to the variation in the nutritional composition of the samples, environmental influence and exposure to contaminating agents of microbial origins (Olaniyi et al. 2018). The LAB and fungi in these samples could inform their choice as inherent, residential or normal flora of the samples (Odhiambo et al. 2013). The high total LAB and fungal counts from fermented maize “ogi” and fermented sorghum “burukutu” were reported by Izah et al. (2016) and Olaniyi et al. (2018), respectively. The high fungal and LAB loads from “garri” and “ogi” can be attributed to the viability of the microorganisms in utilizing the substrates for ease of microbial colonization (Berghofer et al. 2003, Olaniyi et al. 2018). The predominance, co-existence and symbiotic association exhibited by LAB and fungi in traditional fermented cereals have been reported (Omemu et al. 2007, Opere et al. 2012, Oyelana and Coker 2012).
Does peer pressure and sensation seeking differentially influence substance use for male versus female trauma-exposed youth?
Published in Journal of Substance Use, 2020
John E. Eze, JohnBosco Chika Chukwuorji, Sunday Idoko, Chuka Mike Ifeagwazi
Table 3 shows that the most frequently used substance in the sample was alcohol, with males using it more (36.2%) than females (10.6%). This was followed by amphetamine use, which also was used more by males (29.5%) than by females (8%). Cannabis was the third most frequently used substance, with males (27.2%) also using it more than females (6.7%). There were substances that were hitherto not prevalent in substance use literature, such as the use of rubber solution (ranked 9th), bamboo leaves (ranked 12th), garri (processed cassava tubers, ranked 13th), and septic pit (commonly referred as soak-away pit in Nigeria; ranked 14th). Only females used Nescafe (caffeine, 1.3%) although both males (19.3%) and females (14%) used kolanut (ranked 4th) which contained caffeine. The least used substance was flunitrazepam, a sedative-hypnotic.
Traditional practices and childhood cryptosporidiosis in Nigeria: A review
Published in Alexandria Journal of Medicine, 2018
Adekunle B. Ayinmode, Oluwasola O. Obebe
Most Nigerians wean their infant at about three to four months of age. Although some as early as the first two months of life by giving food like cereals made from maize (Zea mays), millet (Pennisetum americanum), or guinea corn (Sorghum spp) popularly referred to as pap, akamu, ogi, or koko in Yoruba land, and akamu in Hausa. Staple foods such as mashed, thinned, or pre-chewed form of yam (Dioscorea spp.), rice (Oryza sativa), gari (fermented cassava grits), and cocoyam (Xanthosoma sagittifolium) are then gradually introduced. These traditional menus, that are consistently fed to infants are known to be high in carbohydrate and low protein and may not be adequate to support the development of a strong immune system without supplements. However, the effort to encourage the feeding of a balanced diet to children in some cultures in Nigeria is hampered by the myth that described feeding of protein-rich food like meat, fish and eggs as a taboo, because it is believed that children fed on such meal will later become thieves, witches or wizards.43–46