IOSR-JESTFT   Volume-16 ~ Issue-3 ~ March 2022

Abstract: Due to the high level of contamination, textile wastewater effluents are difficult to reuse and this invariably leads to scarcity of water in some communities. Government directives mandating textile industries to treat their effluents before discharge into the natural water body or streams are unfortunately largely unenforceable. The high cost of treating textile effluents is a major challenge which militates against the textile industry operators. These wastes-waters have little or no economic value as it constitutes immense waste which is very difficult to dispose. An appreciable amount of these dyes are toxic in nature, and their existence is of major environmental concern as they are usually very.....

[1]. Aboua K.N., Yobouet Y.A., Yao K.B., Gone D.L. and Trokourey A., (2015). Investigation of dye adsorption onto activated carbon from the shells of Macore fruit, J. Of Environmental Management, 156, 10-14
[2]. Ahmedna, M., Marshall, W.E., Rao, R.M., (2000). Production of granular activated carbons from select agricultural by-products and evaluation of their physical, chemical and adsorption properties. Bioresour. Technol. 71, 113–123.
[3]. Aksu, Z., 2005. Application of biosorption for the removal of organic pollutants: a review. Proc. Biochem. 40, 997–1026.
[4]. Al-Bastaki, N., Banat, F., (2004). Combining ultrafiltration and adsorption on bentonite in a one-step process for the treatment of colored waters. Resour. Conser. Recycl. 41, 103–113.
[5]. Alkan, M., Demirbas, O., Celikcapa, S., Dogan, M., (2004). Sorption of acid red 57 from aqueous solutions onto sepiolite. J. Hazardous Mater. 116, 135–145.

Abstract: Background: Millet flour (MF), cowpea flour (CF) and unripe plantain flour (UPF) were produced and blended in ratios of 100:0:0, 80: 10:10, 70:20:10, 60:30:10 and 50: 40:10 and coded with MCP1, MCP2, MCP3, MCP4 and MCP5 to produce crackers. Millet, cowpea and unripe plantain flours were analyzed for functional properties and proximate composition while crackers made from the blends were analyzed for proximate composition, micronutrients composition and phytochemicals composition. Significant differences were observed in the functional properties of flours. Unripe plantain flour was significantly (p<0.05) higher in oil absorption capacity and swelling capacity than other samples and cowpea flour was significantly higher than other samples in water.....

Key words: Crackers; Proximate; Mineral; Phytochemicals; Vitamins; Millet

[1]. Thakur, S. and Saxena, D. C. Formulation of Extruded Snack Food (gum based cereal-pulse blend): Optimization of Ingredients levels using Response Surface Methodology. LWT-Food Science Technology. 2016; 33(2):354-361.
[2]. Akpapunam, A. M. and Daribe, J. W. Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production. Plant Foods for Human Nutrition 2014; 46(5): 147-155.
[3]. Okpara, L. C., Okoli, E. C. and Egwu, P. N. Utilization of broken rice and cocoyam flour blends in the production of biscuit. Nigerian Food Journal. 2015; 1:8-11.
[4]. Han, J., Janz, J. A. M. and Gerlat, M. Food Development of gluten-free cracker snacks using pulse flours and fractions. Research International.2010; 43(9): 627-633.
[5]. Songré-Ouattara L. T., Bationo, F., Parkouda, C., Dao Aboubacar, B. I. H. N. and Diawara, B. Qualité des grains et aptitude à la transformation : cas des variétés de Sorghum bicolor, ennisetum glaucum et Zea mays en usage en Afrique de l' uest. International Journal of Biological and Chemical Sciences. 2015; 9(6): 2819-2832..

Abstract: Butterflies are the most beautiful insect .India hosts about 1,504 species. The objective of the present study is to improve awareness towards the conservation of campus ecosystem. The butterfly diversity of this campus was recorded from march 2019 to February 2021. During the survey, a total of 48 species of butterflies belonging to 5 families were identified. The highest number of butterflies were representing the family Nymphalidae with 20 species, which contributed 42 %, followed by the Lycaenidae with 11 species, contributed 23 %, Pieridae with 8 species contributed 17 % , Papilionadae with 6 species contributed 12 %, Hesperiidae with 3 species contributed 6%. Of total family wise frequency of occurrence of butterflies in the study area.

Key words: Butterfly , Biodiversity

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Abstract: Plant-based foods constitute an important source of carbohydrates, protein, dietary fiber and vitamins. They are also associated with anti-nutrients, whose presence result in low bioavailabity of several micronutrients causing metabolic disorders related to the nutritional factors. Of prime concern for human nutrition and health management is phytic acid. In this review the effect of phytase application on micronutrient content and bioavailability of plant-based foods was critically analyzed. PubMed and Google scholar databases were searched for articles using phytase, phytase application in cereals, plant-based foods, micronutrients and deficiency as keywords. A total of 105 articles were obtained out of which 39 were included in the review. Results indicate that application of exogenous phytase to plant-based foods increases micronutrient content and bioavailability alongside improvements in baking and brewing.

[1]. Ajuwon, K. M., Sommerfeld, V., Paul, V., Däuber, M., Schollenberger, M., Kühn, I., Adeola, O., & Rodehutscord, M. (2020). Phytase dosing affects phytate degradation and Muc2 transporter gene expression in broiler starters. Poultry Science, 99(2), 981–991. https://doi.org/10.1016/j.psj.2019.10.016
[2]. Bailey, R. L., West, K. P., & Black, R. E. (2015). The epidemiology of global micronutrient deficiencies. Annals of Nutrition and Metabolism, 66(suppl 2), 22–33. https://doi.org/10.1159/000371618
[3]. Cangussu, A. S. R., Aires Almeida, D., Aguiar, R. W. D. S., Bordignon-Junior, S. E., Viana, K. F., Barbosa, L. C. B., Cangussu, E. W. D. S., Brandi, I. V., Portella, A. C. F., Santos, G. R. Dos, Sobrinho, E. M., & Lima, W. J. N. (2018). Characterization of the Catalytic Structure of Plant Phytase, Protein Tyrosine Phosphatase-Like Phytase, and Histidine Acid Phytases and Their Biotechnological Applications. Enzyme Research, 2018. https://doi.org/10.1155/2018/8240698
[4]. Chen, K. I., Chiang, C. Y., Ko, C. Y., Huang, H. Y., & Cheng, K. C. (2018). Reduction of Phytic Acid in Soymilk by Immobilized Phytase System. Journal of Food Science, 83(12), 2963–2969. https://doi.org/10.1111/1750-3841.14394
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Abstract: Purpose The diversity and relative abundance of fungi in shilixiang baijiu Daqu were analyzed. An understanding of the composition and structure of fungi communities of the shilixiang baijiu Daqu can provide a theoretical basis for the stability and quality evaluation of shilixiang baijiu Daqu-making technology. Result The results showed that the fungi community structure was different among Daqu samples from different fermentation batches, and at different fermentation days within the same fermentation batch. In general, the abundance and diversity of fungi found in....

Key words: Shilixiang baijiu Daqu; Fungal diversity; Illumina MiSeq sequencing; ITS region; Alpha diversity; Beta diversity

[1]. H.‐Y. Wang, Y.‐B. Gao, Q.‐W. Fan, Y. Xu. (2011). Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR–DGGE [J]. John Wiley &amp; Sons, Ltd (10.1111), 53(2). DOI: 10.1111/j.1472-765X.2011.03076.x
[2]. Li Yaoyi, Hu Xiaoxia, Huang Yongguang. (2020). Maotai maotai-flavor liquor brewing environment fungi flora diversity analysis. Food science: 1-11.
[3]. Gu Xingbo, Hu Xiaoxia, Zuo Gancheng, Huang Yongguang. (2020). Research and application of metagenomics in the field of liquor brewing. Brewery Science and Technology, (06):17-25+36.
[4]. Li Bin, Hu Junjie, Zhang Lanlan, Li Shaoliang, Li Xuesi, Guo Shuxian. (2019). Analysis of fungal community structure of liquor koji based on high-fluence sequencing. China Brewing, 38(10): 96-100.
[5]. Yang Xu, Ma Geli, Wang Guanglu, Hu Xiaolong, Zhang Zhigang, Wang Yongliang, Liu Zhiyong, Li Baozhen. (2020). Analysis of bacterial and fungal community structure in high temperature Daqu liquor by high throughput sequencing[J]. Chinese journal of brewing, 39(06): 119-123.

Abstract: Selected engineering (physical and mechanical) properties of three varieties of cowpea (Vigna unguiculata L. Walp) seeds (black crowder, brown crowder and gray speckled palapye) were investigated. The physical and mechanical properties showed that the average length, width, and thickness were 6.96mm, 5.13mm and 3.63mm at a moisture content of 5.26% (wb) for the black crowder cowpea; 6.95mm, 5.04mm and 3.60mm at a moisture content of 5.63% (wb) for the brown crowder cowpea and 7.30mm, 5.28mm and 3.71mm at a moisture content of 6.08% (wb) for the gray speckled palapye cowpea respectively. The seeds were generally small sized. The result.....

Key words: Cowpea, Engineering properties, Black crowder cowpea, Brown crowder cowpea

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Abstract: Since 1929, when Burr and Burr first described a syndrome caused by stringent fat reduction in a diet (which manifested mostly as cutaneous symptoms, such as erythema with scaling, hair loss, itch, and increased water loss), it became clear that particular fat pay an essential role in skin structure. The word "essential" best describes these fats because of the inability of the human organism to synthesize them, which means they can only be provided through dietary intake. Complex regional pain syndrome (CRPS) is usually triggered by trauma or a surgical procedure, and it typically becomes an established one after an intense inflammatory process with chronic pain and edema as the main symptoms.....

Key words: Complex regional pain syndrome (CRPS), Intralipid, Soybean oil, Linoleic acid.

[1]. Burr G.O., Burr M.M. A new deficiency disease produced by the rigid exclusion of fat from the diet. J. Biol. Chem. 1929;82:345–367. [2]. Burr G.O., Burr M.M. On the nature and role of the fatty acids essential in nutrition. J. Biol. Chem. 1930;86:587–621. [3]. Kaur N., Chugh V., Gupta A.K. Essential fatty acids as functional components of foods—A review. J. Food Sci. Technol. 2014;51:2289–2303. [4]. Sampath H., Ntambi J.M. Polyunsaturated Fatty Acid Regulation of Gene Expression. Nutr. Rev. 2004;62:333–339. [5]. Ferreri C., Chatgilialoglu C. Lipidomic Profiles and Intervention Strategies in Prevention and Diseases. In: Ferreri C., Chatgilialoglu C., editors. Membrane Lipidomics for Personalized Health. Wiley Online Books; Hoboken, NJ, USA: 2015. pp. 135–155.

Abstract: Sufficient consumption of vernonia amygdalina vegetables, juice with vitamin content and antioxidant properties has the potency to protect diseases, improved health and nutrition for general well-being.The assessment of some vitamin composition in Vernonia amygdalina samples taken from Donga, Tunari and riverine areas, denoted by X and Y, Taraba South were investigated using standard methods The vitamin showed vitamin A (9.6233 and 10.1550), vitamin C (12.04 and 19.9550), vitamin E (1.16 and 1.1600) vitamin K (1.0213 and 1.0312). According to the method AOAC and Okwu. The percent vitamins composition in sample in Donga and Tunari riverine aresa are of the order; vitamin C > A > E > K. for both X and Y locations. The high values of the vitamins investigated could be attributed to the favorable weather in those sample location areas. This vegetable as investigated can be a good supplements for many who cannot afford the Synthetic sources of vitamins.

Key words: Vernonia amygdalina, Nutrition, vitamins, Antioxida

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[2]. Agbontale, A. O., Agbontale, M. I., Eimunjeze, G. O. Alonge, J. J. & Adenekan, M. O., (2016). Assessments of Nutritional Qualities of Bitter Leaf (Vernonia a mygdalina).Federal College of Animal Health and Production Technology, Ibadan, Oyo State. p 1-3
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[5]. Agunbaide, A. O., Ojezele, M. O. & Alao, O. O. (2015). Evaluation of the Nutritional, Phytochemical Compositions and Likely Medicinal Benefits of Vernonia amygdalina Talinum triangulare & Ocimum basilicum Leafy-Vegetables Advances in Biological Research 9 (3): 151-155.

Abstract: If the correct crop is chosen, forage crops can be a valuable tool for farmers, but careful management is needed to make sure the crop is completely utilised during its most fruitful and nourishing stages of growth. To reduce their negative effects on productivity, pests and diseases must also be controlled. The productive potential of a fodder crop can be maximised by using a carefully thought-out grazing strategy. Forage crops can either be grazed first and then set aside for the conservation of fodder, or they can be grown entirely for the production of hay or silage. This paper reviews the nutritive and productive value of Barley in different aspects.

Key words: forage crops, Nutritive value, Productive value etc.

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