Department of Biological Sciences

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Browsing Department of Biological Sciences by Author "Ayoade, Femi"

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    Effect of Natural Spices on the Progression of Microbial Food Spoilage in the Steamed Beans Pudding, Moin-Moin
    (International Formulae Group, 2012-12) Ayoade, Femi
    Using a completely randomized block design, the progression of microbial food spoilage and the microbiological and sensory qualities of steamed cowpea paste (moin-moin) seasoned with onion, garlic, nutmeg and cinnamon was investigated. The total plate count was enumerated at approximately four hour intervals using Mueller-Hinton and Sabroaud dextrose agar for bacteria and fungal spoilage organisms respectively. Sensory evaluation was carried out using a 9-point hedonic scale. Results revealed no statistically significant difference in the progression of microbial spoilage. Eight bacterial species were isolated from the treatment samples as follows: Bacillus nealsoni, B. megaterium, B. pumilus, B marinus, Salimicrobium halophilum and Micrococcus varians. While 7 (seven) isolated fungi from the treatment samples are Gonatobotrys spp, Alternaria spp, Gymnoascus spp, Acremonium spp, Geotrichum spp, Oidiodendrum spp and Cladosporium spp. Untreated control and samples treated with nutmeg were preserved for the longest period of 23 hours. The present results show that moin-moin would spoil within 24 hours if kept at ambient temperature. The widely accepted reports of in-vitro anti-microbial effect of the spices was not observed in-vivo. Further work is needed on increasing the shelf-life of moin-moin and other similar foods.
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    Effectiveness of Storage as a Point-of-Use Means of Improving the Bacteriological Quality of Drinking Water
    (International Formulae Group, 2013-02) Ayoade, Femi
    The evaluation of the effectiveness of storage as a point-of-use means for improving the bacteriological quality of drinking water was carried out using a completely randomized block design. Total plate and total coliform counts were enumerated for day 0 -10 samples using Nutrient Agar (NA) and multiple tube techniques respectively. Physicochemical analyses of water samples were carried out using standard procedures including titrimetric methods. Ten bacteria species including Escherichia coli, Bacillus cereus, Citrobacter freundil, Salmonella typhymurium, Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Arizona spp., Proteus vulgaris, Enterobacter aerogenes were isolated from water samples obtained from borehole, well and sachet water samples in the study area. For day zero samples, it was found that the total bacteria counts ranged from 1.01x102 to 4.38 x102 CFU/mL for borehole, 0.57x102 to 2.13x102 CFU/mL for well and 0.54x102 to 0.92x102 CFU/mL for sachet water. A significant reduction in bacteria load was recorded for all samples from day 2 to day 7 when the water samples were monitored over a period of ten days. The results reveal that water storage for 2-7 days is a viable point-of-use method of household level drinking water disinfection.
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    Enhancement of short wing formation and ovarian growth in the genetically defined macropterous strain of the brown planthopper, Nilaparvata lugens
    (Elsevier Science Ltd, 1999) Ayoade, Femi
    When JH II, III or methoprene was applied in the nymphal stages to two different strains of the brown planthopper which were selected to produce long (macropterous) or short (brachypterous) wing forms, no effect was observed on the molting profile or metamorphosis. Brachypterization of a majority of the presumptive macropters was, however, observed by application of these chemicals, although there was no effect on wing form in the presumptive brachypters. The results show that the sensitive periods for the brachypterization of the presumptive macropters falls between early antepenultimate instar and within 1 or 2 days of the penultimate instar, and that the chemicals were effective, in the following order of potency: methoprene > JH III > JH II. Ovarian growth was greatly enhanced in the presumptive macropters when JH III or methoprene was applied twice, within 12 h of the 3rd or 4th nymphal instar and 6 h before adult emergence. JH II on the other hand had no effect on ovarian growth when applied to the presumptive macropters at any of the nymphal stages. None of the chemicals had any effect on ovarian growth in the presumptive brachypters.
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    Metamorphosis and Wing Formation in the Brown Plant Hopper, Nkparvafa lugens, After Topical Application of Precocene II
    (J. Wiley -Liss Inc., 1996) Ayoade, Femi
    In the present paper the effects of precocene on N. lugens strains obtained by successive selection for adults with specific wing form under highly crowded conditions over 70 generations are reported. When precocene II was applied, macropterous adults developed from presumptive brachypters. Our results also demonstrated the disruptive effects of precocene I1 on metamorphosis, and we report here the induction of precocious metamorphosis in N. lugens in details for the first time. The sensitive periods to precocene 11, affccting wing dimorphism and metamorphosis, differed between the two strains.
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    Prevalence and Antimicrobial Susceptibility Pattern of Asymptomatic Urinary Tract Infections of Bacterial and Parasitic Origins among University Students in Redemption Camp, Ogun State, Nigeria
    (Scientific Research, 2013-09-02) Ayoade, Femi
    Asymptomatic urinary tract infections (UTIs) of bacterial and parasitic origins occur in both males and females where bacteria and/or parasites are present in the urine, with the absence of clinical signs or symptoms in the host. Using microbiological methods, mid-stream urine collected from sixty (60) Redeemer’s University students comprising apparently healthy 30 male and 30 female undergraduate students were examined. The samples were cultured on CLED and MacConkey agar. Bacteriuria was observed in 15 (25%) of the samples while there was no significant growth in 34 (56.7%), and no growth in 11 (18.3%). Prevalence of significant bacteriuria was higher in females 11 (73.3%) than males 4 (26.7%). The bacteria isolated were Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Streptococcus spp, and Klebsiella spp. The isolates were resistant to amoxycillin, augumentin and cotrimoxazole but most were highly susceptible to ofloxacin. Schistosoma haematobium and Trichomonas vaginalis were the two asymptomatic UTI-causing parasites isolated from the samples used in this study. Out of the 30 males examined using the microscopy method, 1 (1.67%) had T. vaginalis while the females had higher prevalence of 2 (3.33%) out of 30 females examined. Out of the overall participants examined for S. haematobium eggs, 15 (25%) had Schistosomiasis in which the males had higher prevalence of 10 (33.33%) while the females had 5 (16.67%). These results are lower than those observed in similar rural communities in Nigeria possibly due to effective health education, availability of potable water, higher- than average income and hygienic practices on Redemption Camp, Ogun State, Nigeria.
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    Screening of Natural Spices for Improving the Microbiological, Nutritional and Organoleptic Qualities of the Zobo Drink
    (Elewa Biosciences, 2014-04-30) Ayoade, Femi
    Objective: The study aimed at standardizing the Zobo -making process and improving its nutritional, organoleptic and microbial qualities thereby increasing its shelf life using natural spices, 4 natural spices namely, ginger, garlic, cinnamon and nutmeg. Methodology and Results: At 1%, w/v concentration per spice, a chemical preservative, sodium benzoate at different concentrations (1%, 0.1% and 0.01%) and control to which no preservative was added were stored at ambient temperature and control samples were stored in the refrigerator at 4°C for 28 days. Samples were drawn periodically after preparation for microbiological analyses. Serially diluted samples were inoculated in duplicates onto Nutrient Agar (NA) and Potato dextrose agar (PDA) for bacteria and fungi respectively, the NA plates were incubated at 370C for 18-24 hours and the PDA plates at 300C for 3- 6 days before reading the plates. The spoilage organisms were identified using standard cultural, staining and biochemical techniques. The spoilage bacterial organisms were identified as Micrococcus luteus, Corynebacterium xerosis, Bacillus sphaericus, Veillonella spp, Aeromonas veronii, Pseudomonas spp, Corynebacterium kutscheri, Bacillus marinus, Bacillus megaterium and Bacillus pumilus while the fungal spoilage organisms identified from the Zobo samples include Aspergillus niger, A flavus, A. fumigatus and Geotrichum spp. Conclusion and application of study: The natural spices were more effective than refrigeration in delaying microbial deterioration of Zobo. Nutmeg was the most effective. Moreover, the results showed that Zobo will spoil after 12 days, and that treatment of Zobo with nutmeg is most effective (critical difference=0.058; pC0.05) at extending the shelf life of Zobo while maintaining the nutritional and organoleptic properties of the drink. Application of results: The study shows the possibility of large-scale production of Zobo using treatment with nutmeg as a safe, low-cost means of preservation.