Cyanide, haematology and histopathology profiles of albino rats fed with ‘Fufu’-based diets produced from mixed starter cultures

Abstract

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.

Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production

“…This pH value is close to the pH range of 6.5 -6.8 reported by Wakil et al (2014) for tiger nut milk samples from three varieties of tiger nuts. It is however higher than the pH of 4.7 reported by Babatuyi et al (2019) for tiger nut milk. Differences in the pH values of tiger nut milk reported by different authors could be due to possible variations in environmental conditions such as chemical composition of the soils in which the tiger nuts were grown.…”

Effects of a formulated herbal mixture from Sorghum bicolor L., Curcuma longa L, Bridelia ferruginea B. in honey on weight, biochemical profile and hematological indices of apparently healthy Wister rats

“…Adequate PCV level in the body indicates the absence of normocytic anaemia. This is in correlation with the nutritional status of animals and adequate protein in the STBH [39].…”

Chemical Composition and Functional Properties of Citrullus Vulgaris Fermented With Mutant and Non-Mutant Strains of Bacillus Subtilis to Produce Ogiri

“…The Codon Code Aligner software (Codon Code Corporation, Centerville, MA) of 16S rRNA sequences of both mutant and non-mutant strains were aligned for mutation detection. Standardization of identified bacteria to be used as starter cultures was carried out according to the procedure of Babatuyi et al (2020) using McFarland standard as reference. Eighteen (18) h old broth culture of one millilitre (1 ml) (approximately 1.5 × 10 8 cfu/ml) already harvested and washed (three times) was suspended in 10 ml 0.1 M potassium phosphate buffer (pH 7.0) and centrifuged using refrigerated centrifuge (Model Harrier 18/80, Henderson Biomedical LTD MSE, UK) at 5000 g for 10 min according to the modified procedure of Babatuyi et al (2020).…”

“…Standardization of identified bacteria to be used as starter cultures was carried out according to the procedure of Babatuyi et al (2020) using McFarland standard as reference. Eighteen (18) h old broth culture of one millilitre (1 ml) (approximately 1.5 × 10 8 cfu/ml) already harvested and washed (three times) was suspended in 10 ml 0.1 M potassium phosphate buffer (pH 7.0) and centrifuged using refrigerated centrifuge (Model Harrier 18/80, Henderson Biomedical LTD MSE, UK) at 5000 g for 10 min according to the modified procedure of Babatuyi et al (2020). The cells were aseptically re-suspended in 20 ml sterile 0.1 M potassium phosphate buffer (pH 7.0) for standardization.…”