Browsing by Author "Salami, K.O"

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    Influence of Walnut on the Nutritional and Physicochemical Properties of Biscuits made from Whole Wheat
    (Published by Faculty of Agriculture University of Ilorin, Nigeria AGROSEARCH, 2020-09-18) Dauda, A.O; Abiodun, A.O; Akintayo, O.A; Babayeju, A.A; Salami, K.O; Oyekanmi, I.A
    n this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physico chemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows:protein, moisture, ash, crude-fat, crude fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred
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    βeta-lactamase production and plasmid profiling of penicillins resistant Staphylococcus aureus isolated from food handlers.
    (International Moringa and Nutriceutical Research Society, University of Ilorin, Ilorin, Nigeria, 2015) Kayode, R.M.O; Adedeji, B.S.; Oladoye, C.O.; Laba, S.A.; Salami, K.O
    This study investigated the prevalence and plasmid profiles of βeta-lactamase positive Staphylococcus aureus isolated from the nasal and hand swabs of some healthy food handlers in Tanke area of Ilorin, Nigeria. Sensitivity test of the isolated strains of Staphylococcus aureus was carried out with six different types of penicillin based antibiotics using standard procedures. The plasmid profile was carried out using Agarose gel electrophoresis and the result shown in Polaroid gel instant camera through an orange filter. The photograph was develop and observed for bands. There was 100 % occurrence of S. aureus from both nasal and hand swab samples. The result reveals 31.57% βeta-lactamase positive Staphylococcus aureus (βPSA) from the nasal swabs, while it was 15.78% from the hand swabs. The strains of Staphylococcus aureus isolated from the nose and hand swabs were resistant to most of the selected penicillin based antibiotics in the following decreasing order: Penicillin (100 %), Ampicillin (86.84 %), Amoxicillin (73.68 %), Ampicloxacillin (68.42 %), Gentamycin (34.02%) and Erythromycin (15.78%). The results of plasmid profiles of the βeta-lactamase positive Staphylococcus aureus (βPSA) strains showed that 15.7% had distinct plasmid bands. Although, less than half of the total isolated Staphylococcus aureus strains were βPSA (23.6%) and 66.6% of the total βPSA carried distinct plasmid bands; which is an indication of a potential microbiological hazards in foods prepared by the food handlers especially, if proper hygienic condition is not maintained during food preparations.