Background: The term probiotics have been described as live microorganisms associated with fermented foods that confer health benefit to the host. For a long time, researches into the world of probiotics have extensively and predominantly centred upon species of lactic acid bacteria and until recently Saccharomyces cerevisiae, as the only well-defined and proven probiotic yeast strain. The purpose of this study was to isolate and characterise the yeast species associated with the fermentation of wholegrain millet sourdoughs and investigate in vitro the possible probiotic potential of the isolates. Methodology: Wholegrain millet sourdoughs were prepared by spontaneous fermentation of the flours with tap water in the ratio 1:1 (w/v) for 48 h at 28 ± 2ºC through backslopping. A total of twenty five yeasts were identified based on their cultural, morphological and biochemical characteristics. The selected isolates were characterized to species level using API 20 C AUX test identification kit. Probiotic properties examined included bile salt and acid tolerance under conditions simulating the human gastrointestinal tract (GIT) and positive antagonistic activity against selected pathogens following well established procedures. Results: The selected isolates investigated were characterized to belong to species of Saccharomyces and Kluveromyces. All of the isolates were discovered to exhibit sufficient survival under acidic pH of 2.0 with values ranging from 1.0log cfu ml-1 to 7.8log cfu ml-1 and showed high resistance to bile salt with values ranging from 63-99%. They also exhibited good antimicrobial activity against enteric pathogens of E. coli, Salmonella typhimurium, Staphylococcus aureus, Klebsiella pneumonia, Streptococcus pyogenes, Proteus vulgaris and Pseudomonas sp. Conclusion: Millet sourdoughs can serve as an affordable nutritionally healthy substrate for delivery of probiotics to the gastro-intestinal tract, thereby proffering basic health functionality. This study allowed to isolate and to identify yeast species present in millet sourdoughs with technological potential for sourdough applications.

Physicochemical properties of modified trifoliate yam starches were determined. Trifoliate yam starches were harvested and the starch was extracted. The extracted starch was modified using four methods (acid and alkali treatment, oxidation and acetylation). Colour and physicochemical properties of the modified starches were determined. Colour of pre-gelatinized trifoliate yam starch was significantly different (p<0.05) from other starches. The colour was yellowish/reddish while other starches were lighter in colour. The structures of untreated, oxidized, pre-gelatinized and acetylated starches were polygonal in shape. the values decreased at 80 to 90 C. Acid-treated starch exhibited higher paste clarity at refrigerated temperature than ambient temperature but at ambient temperature, oxidized starch had high paste clarity during storage. Acid and alkali-treated starches had higher water exudate at day 0 which later decreased with storage. Acetylated starch had higher peak viscosity (3833.00 cP). Acid and alkali treatment reduced the viscosities and had low freezethaw stability.

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Seafoods dietary were excellent source of minerals such as calcium, iron. Zinc, potassium iodine, phosphorus, selenium, omega-3 fatty acids and omega-6 fatty acids wish are vital to Elderly and Pregnant women. Seafood prominently includes fish and shellfish, various species of mollusks, crustaceans, and echinoderms. The purpose of present study was to nutritional established and compared seafood such as fish and crayfish supplement dietary. The investigated recipe consisted of dietary formula 10%Fish+Nitrogen free diet(FINF), 10%Crayfish+Nitrogen free diet (CFNF), 5%Fish5%Crayfish+Nitrogen free diet(FCNF), Control diet(ANFE) Nitrogen free diet (NFD). The following parameters such as chemical composition, Nitrogen retention, Animal Bioassay and internal organs, were taking into consideration. The result revealed that there were growth responses in dietary were progressive in growth for FINF (46.55g-77.93g), CFNF (47-81.86g), FCNF (46.68-87.67g), ANFE (46.60-87.62g) respectively but NFE (59.08-47.46g) dietary is decline in growth. Similar trend were followed by nitrogen retention, biological values, chemical composition, Nitrogen retention, Bioassay, internal organ. In conclusion Sea foods dietary promoted the rate of growth responses; biological values were comparable to that of white egg. Also, Seafoods experimented diets proved to be an excellent source of minerals which include calcium, iron, zinc, potassium iodine, phosphorus, selenium and omega-3 fatty acids wish are vital to Elderly, Pregnant women, feuto brain development and survival to their body growth. Seafood have better performance with elated attributes, could be used to combat depression, protein-energy malnutrition such as kwashiorkor and marasmus.

Blood Counts were determination such as WBC, RBC, HCT PLT and PCT was performed according to Ibironke et al. 8 Animal grouping experimentation Experimental animal procedure White Wister, fifty white (50) albino rats of both sexes were purchased from the