The cyanide, haematology and histopathology profiles of white albino rats fed with ‘fufu’-based diets were monitored. The cassava tubers were subjected into different processing operations: spontaneous-soaked traditional method (SWI), grated before spontaneously-fermented without starter culture (CWI) and those grated, blanched at 65 °C for 15 min before fermented with microorganisms isolated, purified and identified from spontaneously fermented ‘fufu’ categorized into Bacteria only (BAP), Bacteria and Yeast (BYP), Yeast only (YAP), Bacteria and Mould (BMP), Mould and Yeast (MYP) and Mould only (MAP) and were oven dried and milled. The commercial ready-to-eat ‘Fufu’ (CWF) was served as control for laboratory processed samples. Albino rats of the wister strain with four (4) rats per group were fed with 50 % of Commercial vital feed (CVF) and 50% each of the remaining nine (9) “Fufu” samples in ratio 1:1 before haematology and histopathology profile of the animals were investigated. It was found out that Samples BMP and MAP had abnormal high Neutrophil (58–60; 41–42 %) lower Lymphocyte (40–43; 58–61 %), lower Packed cell volume (46–48; 45–47 %) and higher cyanide in the blood (0.004–0.006 mg/L) with sample BMP highest white blood cell (23–24 × 10⁹/L) and sample MAP least white blood cell (6.5–6.6 × 10⁹/L) when compared with other samples which were within the acceptable recommended values for animal studied for haematology and histopathology profiles. The “fufu” samples had reduced cyanide levels ranging from 0.001 mg/L to 0.006 mg/L in the blood of the animals assayed due to the processing operations used. Therefore, combined use of bacteria isolated as starter cultures in the production of odourless “Fufu” have acceptable haematology, histopathology and reduced cyanide level which suggests the suitability in terms of safety for human consumption.

No abstract

Natural food seasoning agents are gradually gaining prominence over artificial seasoning agents due to purported side effects, hence, the search for natural food seasoning with functional and improved nutritional quality becomes imperative. This research is aimed at investigating the amino acids composition, fatty acid contents, antioxidant and functional properties of Citrullus vulgaris fermented with mutant and non-mutant strains of Bacillus subtilis to produce ogiri. Bacillus subtilis strains were isolated from spontaneously fermented melon seeds (C. vulgaris) and the B. subtilis isolates were exposed to two different mutagenic agents [Ultraviolet (UV) irradiations and Sodium Dodecyl Sulphate (SDS)] at varying intervals of time to obtain mutant strains. Eight (8) mutated strains of B. subtilis that produced high D-ribose metabolites were used for controlled starter-fermentation of C. vulgaris to produce ogiri. The non-mutant (NMS00) and the market ogiri (RTE00) were included as control samples. The properties mentioned above were determined on the ogiri samples. The most abundant and limiting essential amino acids varied among the ogiri samples. Mutated fermented ogiri samples have improved antioxidant properties. Ogiri sample produced with B. subtilis mutant strain exposed to SDS at 110 sec (MSD51) have the highest monounsaturated fatty acid (MUFA) (15.67±0.00 mg/100 g) and polyunsaturated fatty acids (PUFA) (50.29±0.00 mg/100 g). Free fatty acids and peroxide values are higher in control samples. Modified ogiri produced from the mutant strains of B. subtilis have good functional, amino acids, antioxidant properties and fatty acids. Therefore, may serve as functional condiments with improved nutritional quality.

This study documents the possibility of producing bread from partial substitution of wheat flour with coconut meat and also provides information on its antioxidant potentials and microbial stability for possible health benefits to those in the rural area in Nigeria.