Evaluation of pH Levels in Some Common Carbohydrate Food Items Consumed by Communities in the Central Senatorial District of Cross River State, South-South of Nigeria

Tawo, EN; Abara, A.E.; Malu, SP; Alobi, NO

doi:10.3923/pjn.2009.1387.1390

Cited by 3 publications

(2 citation statements)

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“…In addition, the pH of soy fortified garri was significantly higher than control. At pH values below 4.2, as has been reported for garri (Achinewu et al, 2008;Tawo et al, 2009), B. cereus will generally exist as spores but at higher pH values, there may be an increased likelihood of spore germination, outgrowth and multiplication of vegetative cells. Some studies aimed at evaluating the microbiological quality of fermented cassava products have reported the presence of potentially pathogenic bacteria, including Bacillus spp.…”

Section: Discussionmentioning

confidence: 56%

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

et al. 2017

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Section: Discussionmentioning

confidence: 56%

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

et al. 2017

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“…Rice and maize have pH about 6.02 ± 0.01 and 6.53 ± 0.01 during the rainy season and 6.20 ± 0.20 and 6.42 ± 0.12, respectively, in the dry season [67]. The season seems to influence the a w and the TA, thus altering the pH of the grains.…”

Section: Ph Acidity and Redox Potentialmentioning

confidence: 96%

The Potential Application of Nanoparticles on Grains during Storage: Part 1 – An Overview of Inhibition against Fungi and Mycotoxin Biosynthesis

Nsengumuremyi¹,

Adadi²,

Oppong³

et al. 2020

Mycotoxins and Food Safety

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Cereals and legumes are the major staples across the globe, thus providing nutrition to humans, and their by-products utilized as animal feeds. However, mycotoxins synthesized by fungi contaminate these grains on the field during cultivation and are transferred to the storage centers. These fungi infect and deteriorate stored grains, thereby tampering with food security. Moreover, the deterioration decreases nutrient content and alters the physicochemical properties of grains. The current conventional methods used to reduce grain contamination are becoming ineffecitive, coupled with the detrimental health effects it has on the consumer and to the environment. Herein, we present an overview of the use of nanoparticles (NPs) as an alternative and novel method of reducing mycotoxin biosynthesis due to their potent biocidal properties. Silver nanoparticles (AgNPs) are considered and have shown promising and effective fungicidal properties against important storage fungi, and pests hence could be utilized in the agriculture and food sector for a vast myriad of applications. These may help to either minimize/eradicate the exposure to the mycotoxins and its adverse health effects, hence contributing to the holistic growth and development of people.

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Vinegar (acetic acid) intake on glucose metabolism: A narrative review

Santos

Moraes

Silva

et al. 2019

Clinical Nutrition ESPEN

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Evaluation of pH Levels in Some Common Carbohydrate Food Items Consumed by Communities in the Central Senatorial District of Cross River State, South-South of Nigeria

Cited by 3 publications

References 4 publications

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

The Potential Application of Nanoparticles on Grains during Storage: Part 1 – An Overview of Inhibition against Fungi and Mycotoxin Biosynthesis

Vinegar (acetic acid) intake on glucose metabolism: A narrative review

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