Browsing by Author "Abubakar, M.I."
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Item Antioxidant and antifungal effect of fresh ginger (Zingiber officinale) on the shelf life of smoked catfish(The Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria, 2020) Abubakar, M.I.; Adeshina, Ibrahim; Ogunniran, G.; Abdulraheem, I.; Ezeig, N.O.; Omoniyi, I.T.The antioxidant and antifungal effects of ginger paste extracted from fresh ginger on smoked catfish were examined for a 21-day storage period at room temperature (25-30oC).The ginger paste was extracted from fresh ginger by scrapping off the outer coat, ground and blended. Eighty fish samples were gutted and washed thoroughly after which they were divided into five groups of sixteen.Each group was spiced with ginger paste at 10g, 20g, 30g and 40g respectively while the control batch was not spiced. The fishes were then smoked in a smoking kiln for 8hrs. The Superoxide dismutase activity and fungal isolation analyses were carried out to investigate the antioxidant and antifungal effect of ginger paste on the fish samples.The lowest superoxide dismutase and peroxide values(0.64 μ/mg and 7.483 mEq/kg respectively)were recorded in the group of catfish spiced with 40g of ginger (at day 21) and control respectively while the highest Superoxide Dismutase (1.92μ/mg) and Peroxide (9.141 mEq/kg) values were recorded in the group of catfish spiced with 30g of ginger at Day 21. Mucor circinelloides, Rhizopus stolonifer and Aspergillus niger were isolated from the spiced catfish samples The result revealed that catfish samples spiced with ginger paste had lowest mould count compared with the control group. Recommendation was made for the use of 30-40g of ginger to spice 1kg of catfish in order to reduce microbial growth on them.Item Occurrence of fungi in frozen titus fish (Scomber scombrus) sold in some areas in Ilorin metropolis(Faculty of Agriculture, Usmanu Dan Fodiyo University, Sokoto, 2019) Abubakar, M.I.; Adeshina, I.; Abdullahi, A.M.; Hamza, F.O.; Abdulraheem, I.; Musa, A.M.A total number of 100 frozen fishes (Scomber scrombus) were purchased from three different locations in Ilorin metropolis (Osere, Agbabiaka and Sango). The plastic bags used in packing the frozen fishes were sterilized using 70% ethanol and transported in a sterile ice-parked cooler. Samples from the cutting slabs at each location were also collected using cotton swabs and they were soaked in a conical flask containing sterile distilled water. An Aluminum foil was used to cover the conical flask. The frozen fish samples and specimen from the cutting slabs at each location were transported to the Microbiology laboratory, University of Ilorin for fungi analysis. Results revealed high contamination of yeast and mould in the cutting slabs and the gills of the sampled frozen fish. The fungi isolated were Alternaria tenuis, Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Neurospora crazza, Rhizopus stolonifer, Penicillium citrinum and Saccharomyces cerevisae with Aspergillus spp having the highest number. It was concluded that high occurrence of Aspergillus spp in the sampled frozen fish could be risk to human health. Recommendation was made for proper handling of processed and storage of frozen fish in sales outlets around Ilorin metropolis.