How to cite this paper: Wakil, S.M., et al. (2014) S. M. Wakil et al. 496pasteurization at 90˚ for 15 minutes, fermentation at 45˚C for 18 hours using mixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.

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The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grains fortified with dry-milled roasted tigernut flours (70:30) were subjected to 48 hrs of spontaneous and starter fermentation (singly and as combined starters). Nutritional, sensory characteristics and feeding trials of the weaning foods were evaluated. Four fermented weaning blends were formulated: FMT (spontaneously fermented maize-tigernut), SFMT1 (Lactobacillus plantarum F2C fermented maize-tigernut), SFMT2 (Lactobacillus plantarum U2A fermented maize-tigernut) and SFMT3 (combined starter-fermented maize-tigernut). SFMT2 had the highest crude protein, fat, fibre, ash and least carbohydrate content among the blends. The highest energy content (456.84 Kcal/100 g) was observed in blend SMFT2 which was also higher than that of both negative (Nutrend) and positive (Conventional animal feed) controls. The least antinutrient and vitamin contents were recorded in SFMT2. Blend SFMT1 had the highest Vitamin B1 (0.67 mg/100 g), Vitamin A (472.60 ug/100 g), phosphorus (75.45 mg/100 g) and zinc (1.05 mg/100 g) contents while the highest calcium (17.17 mg/100 g) and iron (22.82 mg/100 g) were recorded in SFMT2. Sample SFMT2 was rated the highest in all of the sensory characteristics except colour and the highest overall acceptability (6.00) which was not different significantly from all other starter produce blends. Biological evaluation showed blend SFMT2 fed animals having the highest weight by 28 days (73.14 g), mean weight gain (5.46 g), mean feed intake (18.71 g) and mean protein efficiency ratio PER (3.65). However, all the PER values including that of controls (2.30) were higher than the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. The RBC, WBC and PCV of the trial groups were within the rat hematologic reference ranges. Blend SFMT2 (L. plantarum U2A fermented blend) gave the best performance after rat feeding trials.

Tannases are enzymes that catalyze the production of gallic acid which is a versatile precursor of various chemicals used in food and pharmaceutical industries. This work is aimed at isolation and production of tannase from soil fungi. Moulds were isolated from soil samples that were collected from different sites in Ibadan Metropolis. Isolated fungi were screened on plate for tannase production. The best sets of fungi were selected to produce tannases under solid state fermentation using various substrates. Twenty (20) out of forty-two (42) isolated fungi were able to produce tannase. Isolates FR6, IAR15 and BG4 recorded highest zone of hydrolysis (20, 17 and 16 mm) on Tannic acid agar and were identified as Aspergillus japonicus, Aspergillus tamarii and Neosartorya fumigata respectively using their macroscopic and microscopic properties. Among different used substrates, highest production of tannase was observed when wheat bran (8.72 U/mL) was used as substrate which was followed by Moringa seed (7.90 U/mL). There was higher production of tannase by selected isolates when grown in used substrate (Wheat and Moringa seed) alone than when supplemented with tannic acid. Of all used carbon sources, Fructose and Maltose supported best production of tannase by the three fungi. NaNO3 was the best nitrogen source among all the nitrogen sources used with the yield of 15.88 U/mL by Aspergillus japonicus. Optimum production of tannase was either recorded at pH 6.0 or 6.5 with selected isolates. Aspergillus japonicus had a considerable higher production than other two selected fungi. Best production of tannase is achieved with 1% of fructose as carbon source, 1% of NaNO3 as nitrogen and Wheat bran as substrate at pH of 6.5.