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Welcome to CRUSpace, The Institutional Repository of Crawford University. A collection of theses, articles,books, videos, images, lectures, papers, data sets, and all types of digital content originating from Crawford University, Nigeria. This repository is managed by the University Library
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Microbial Production of Ascorbic Acid from Brewery Spent Grain (BSG) by Aspergillus flavus and Aspergillus tamarii
(Food and Applied Bioscience Journal, 2018) Banjo Temitope Temitayo; Kareem Sarafadeen Olateju; Akinloye Oluseyi Adeboye
This study evaluated the use of Brewery Spent Grain (BSG) as a novel substrate for the production of ascorbic acid using Aspergillus flavus and Aspergillus tamarii. Spores of Aspergillus flavus and Aspergillus tamarii were cultured in a liquid fermentation medium containing BSG (0.6% w/v) for ascorbic acid production. The process was studied at pH 4–8, temperature range 30–45°C, agitation speed range 60–160 rpm for 168 h. Stability studies and the effects of Ethylenediaminetetraacetic Acid (0.5–4.0 g/ml) on ascorbic acid production were studied. Ascorbic acid produced was quantified by titration techniques and with High Performance Liquid Chromatography (HPLC). The statistical analysis of the effects of temperature and agitation speed on ascorbic acid production showed no significant difference at p<0.05. However, there was significant difference in the effect of pH on ascorbic acid production at p<0.05. Optimum ascorbic acid yields of 7.25 g/L and 6.25 g/L were produced by A. tamarii and A. flavus respectively at pH 5.0, temperature (40°C) and agitation speed of 100 rpm at 96 h of fermentation. High Performance Liquid Chromatography (HPLC) showed that 6.248 g/L and 7.246 g/L of ascorbic acid were produced by A. flavus and A. tamarii, respectively. Ascorbic acid production by A. flavus and A. tamarii was completely inhibited at 4 g/ml of EDTA. This study shows the potential of BSG as a novel substrate for ascorbic acid production.
GC MS analysis of the Phytocomponents in the plant extracts of Bitter Apple ( Citrullus Colocynthis ) and their Antibacterial activities against selected pathogenic and food spoilage microorganisms
(Covenant Journal of Physical and Life Sciences, 2022) Banjo Temitope Temitayo; Lateef Esther Oluwafunmilade; Malomo M.O.; Chuba C.T.
The antibacterial potency of the ethanolic and aqueous extracts of the seeds and fruit epicarp of Citrullus colocynthis was evaluated against Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus aureus using agar-well diffusion method. GC-MS analysis and phytochemical screening of the ethanolic and aqueous extracts of the seeds and fruit epicarp were carried out. The ethanolic and aqueous extracts of the fruits of the bitter apple showed inhibitory activities against the test organisms with zones of inhibition ranging between 2 mm and 16 mm, However, the range of inhibition with the seed extract was 5 mm and 18 mm. The GC-MS analysis revealed a total of forty-four and forty-nine phyto-compounds in the extracts of fruits and seeds of C. colocynthis respectively. This study showed that ethanolic extracts of the seeds of bitter apple could be employed in the pharmaceutical industry as a potent antimicrobial agent in the formulation of drugs.
Effect of some preservative methods on the physicochemical and organoleptic properties of pineapple and watermelon fruit juices
(Ukrainian Journal of Ecology, 2021) Banjo Temitope Temitayo; Ogunmade Taiwo Oludare; Banjo Temitope Oluwabunmi; Ogundeji Rebecca Omotoyosi; Idowu A.A.; Olaitan A.J.
Fruit juices are important sources of nutrient and it contains several important therapeutic properties that may reduce the risk of various diseases. This study was based on the effect of different preservative methods on fruit juices (pineapple and watermelon) and determination of the best method. The fruit juice were preserved using sodium benzoate, lime, pasteurization and the combination of sodium benzoate and pasteurization. Twenty three bacteria and twelve fungi were isolated from the fruit juice. Bacteria isolates include; Salmonella spp, Campylobacter jejuni, Shigella spp and Escherichia coli. Fungi isolated from the pineapple juice include: Aspergillus flavus, Aspergillus niger, Ochrocosis gallopava, Geotrichum candidum and Ochrococus gallapava among others. The result obtained shows that the juice maintained colour, aroma and taste when both sodium benzoate and pasteurization were used to compare when no preservation was used. There is a noticeable increase in the microbial load of the juice when lime was used as the only preservatives at day 0 (4 × 10-5) compared to when sodium benzoate and pasteurization was used at day 0 (1 × 10-5). While combination of sodium benzoate and pasteurization was the best among all other preservative methods. The pH value of the juice was also checked and it was observed that pineapple juice had the lower pH when compared with that of water melon.
Comparative Preservative Potential of Shea Butter and Coconut Oil on Tomato Fruits (Solanum lycopersicum)
(African Scientist, 2023) Banjo Temitope Temitayo; Bankole-Ojo Olufunso Samuel
Tomato fruits are perishable. Hence several methods have been adopted in their preservation which have not been generally accepted due to their health implications. Therefore, the aim of this study is to investigate the potential of coconut oil and sheabutter in the preservation of tomato fruits. Tomato fruits were washed and treated with coconut oil and shea butter which was varied at different concentrations of 3, 6, 9, 12 and 15 % (w/v). The tomato fruit was placed in well-aerated baskets for 30 days during which organoleptic observation and microbial analysis were investigated. The GC-MS analysis of the coconut and shea butter samples was carried out. The shea butter displayed a higher mean preservation rate of 62 % compared to that of coconut oil with 25 %. The fungal isolates from the fruits included Aspergillus niger, Candida krusei, Fusarium oxysporum, Candida species, Aspergillus fumigatus, Penicillium notatum and Aspergillus terreus. The GC-MS analysis of the coating materials revealed the presence of some compounds that may be responsible for their antimicrobial properties. The study showed that shea butter exhibits the highest preservation rate of tomato fruits thus minimizing waste and economic losses to the farmers and the country in general.
Comparative studies on ascorbic acid production by single and mixed cultures of Aspergillus flavus and A. tamarii
(Covenant Journal of Health and Life Science, 2023) Banjo Temitope Temitayo; Akinduti Akinniyi Paul; Lateef Esther Oluwafunmilade
Ascorbic acid is an antioxidant which promotes increased resistance to infection and acts as preservatives in foods. The complexity and expensive nature of its production led to the search for a relatively simple and cheap method of ascorbic acid production. Hence, this study investigated the potentials of mixed cultures of Aspergillus flavus and A. tamarii for increased ascorbic acid production. Optimization of the fermentation process was carried out at pH (4 – 8), temperature (30 - 45 °C) and agitation speed (60 - 160 rpm) for 96 h. Titration and High Performance Liquid Chromatography techniques were used to determine the quantity of ascorbic acid produced. The highest quantities of ascorbic acid were produced at pH (5.0), temperature (40 °C) and agitation speed of 100 rpm at 96h of fermentation. The highest quantity of ascorbic acid (9.648 g/L) was produced by the mixed culture compared to acid yield of 6.248 and 7.246 g/L by A. flavus and A. tamarii respectively. The ability of the mixed cultures of A. flavus and A. tamarii in hyper-production of ascorbic acid is therefore established in this study.