Acta Scientific Pharmacology

Research Article Volume 3 Issue 7

Antimicrobial Potential of Uda (Xylopia aethiopica) and Uziza (Piper guineenses) on Akamu Paste Prepared from White and Yellow Maize for Postpartum Mothers and Sensorial Properties of their Gruel

Okwunodulu IN*, Onwuzuruike Uzochukwu Anselm, Chima Udoka G and Nwanagba L Nkiru

Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

*Corresponding Author: Okwunodulu IN, Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

Received: May 13, 2022 Published: June 20, 2022

Abstract

In some localities in Nigeria, even till today, antibiotics are not used after delivery due to their common traditional believes, instead hot pepper soups prepared from uda and uziza. Acceptability becomes a problem to some mothers due to arbitrary concentrations being prepared, hence their inclusion in akamu paste. Spiced akamu paste samples were prepared in two batched from white and yellow maize. One batch was by fermenting separately white and yellow maize with both spices and the other by adding them at the point of milling the steeped maize. Pastes from fermented white and yellow maize without spices served as controls. Microbial load of akamu paste samples from both white and yellow maize and the acceptability characteristics of their gruel were determined with standard analytical methods. The results showed that the bacterial load count of spiced akamu paste samples ranged from 5-10x107 with control 50-60x107, 3-7x107 with control 44-48x107, and 2-4x107 with control 32-35 respectively for dilutions for 10-1, 10-2 and 10-3. The fungal load count of the entire spiced akamu paste samples were too few to count while their controls ranged respectively 5.0-6.0x107, 4.4-4.8x107 and 3.5-3.8x107 for dilutions 10-1, 10-2 and 10-3. The paste from white maize fermented with uziza was the best preferred (6.20) which is liked slightly while that from yellow maize fermented with uziza was the least preferred (2.80) which falls between the range of dislike very much and like moderately in the 9-point Hedonic scale. Acceptability could be improved by reducing spice concentration used.

Keywords: Antimicrobial Potentials; Uda; Uziza; White Maize; Yellow Maize

References

  1. Abdulrahaman AA and Kolawole OM. “Traditional preparations and use of maize in Nigeria”. Ethnobotanical Leaflets 10 (2006): 219-227.
  2. Ijabadeniyi AO. “Microorganisms Associated with ogi traditionally produced from three varieties of maize”. Research Journal of Microbiology3 (2007): 247-253.
  3. Ogodo AC., et al. “Bacteriological Quality of commercially prepared fermented ogi (Akamu) sold in some parts of South Eastern Nigeria”. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering6 (2015).
  4. Ajannaku KO., et al. “Dietary fortification of sorghum ogi using crayfish (Paranephrops planifrons) as supplements in infancy”. Food Science and Quality Management Biotechnology 15 (2013): 2225-0557.
  5. Mohamed SK., et al. “Antioxidant and antibacterial activities of total polyphenols isolated from pigmented sorghum (Sorghum bicolor)”. Journal of Genetic Engineering and Biotechnology1 (2011): 51-58.
  6. Afolayan MO., et al. “An Investigation into Sorghum Based Ogi (Ogi-Baba) Storage Characteristics”. Arican Journal of Food Science and Technology 2 (2009): 72-78.
  7. Jude-Ojei BS., et al. “Functional and pasting properties of maize “ogi” supplemented with fermented moringa seeds”. Journal of Food Processing and Technology 8 (2017): 5.
  8. Okwunodulu IN., et al. “Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding”. World Journal of Food Science and Technology 4 (2019); 48-57.
  9. Ladunni E., et al. “Effects of drying method on selected properties of ogi (gruel) prepared from sorghum (Sorghum valgare) millet (Pennisetum glaucum) and maize (zea mays)”. Journal of food processing and Technology (2013).
  10. Ogbonna CN., et al. “Antimicrobial activity of Xylopia aethiopica, Aframomum melegueta and Piper guinenses ethanolic extracts and the potential of using Xylopia aethiopica to preserve fresh orange juice’’. African Journal of Biotechnology 6 (2013).
  11. Uzodike EB and Onuoha IN. “The effects of Xylopia aethiopica (uda) on intraocular pressure”. JNOA 16 (2015).
  12. Omodamiro OD. “Evaluation of Anti-inflammatory and Diuretic Effects of Ethanol leaf Extract of Piper guinenses on Wister Albino rats”. American Journal of Ethno Medicine 4 (2014): 250-259.
  13. Omodamiro OD., et al. “Oxytocic effect of aqueous, ethanolic n-hexane and chloroform extracts of Xylopia aethiopica (Anonaceae) and Ocimum gratissium (Labate) on guinea pig uterus”. Asian Journal of Plant Science and Research, 1 (2012): 73-78.
  14. IIusaya OAF., et al. “Antimicrobial activity of fruit extract of Xylopia aethiopica and its combination with Antibiotics against clinical bacterial pathogens”. Journal of biology Agriculture and Health Care 9 (2012).
  15. Mosango DM., et al. “ latifolium benth record from PROTA 4 U; A. Plant resources of tropical African (PROTA)”. (2015).
  16. Elizabeth EB., et al. “A review of guineense (African black pepper)”. International Journal of Pharmacy and Pharmaceutical Research 6.3 (2016): 368-384.
  17. Okon E., et al. “In vitro antioxidant and nitric oxide scavenging activities of guineense seeds”. Global Journal Research Medical Plants and Medicine 2.7 (2014): 475-484.
  18. Idris S., et al. “The proximate and mineral composition of the leaves and stems of Balanites aegytiaca”. International Journal of Applied Biology Research1 (2011): 76-87.
  19. Chibuzor O and Assumpta O. “Nutritional evaluation of some selected spices commonly used in the South-Eastern part of Nigeria”. Journal of Biology and Agriculture5 (2014): 56-60.
  20. Chikere CB, et al. “Characterization of hydrocarbon utilizing bacteria in tropical Marine Sediments”. African Journal of Biotechnology11 (2009): 2541-2544.
  21. International Commission on Microbiological Specifications for Food (ICMSF) (2009).
  22. Eskhiagbe M., et al. “Phenolic content and antimicrobial potentials of Xylopia aethiopica and Myristices Argentia”. Macedonian Journal of Chemistry and Chemical Engineering 28 (2009): 23-32.
  23. Mamta S and Shashi B. “Food processing, food spoilage and their prevention (An overview)”. International Journal Life Science Scientific Research1 (2017): 753-759.
  24. Okwunodulu IN., et al. “Properties and microbial load diversity of whole and broken (nkuwa) tomatoes (Lycopersicum esculentum) sold at different market locations in Umuahia metropolis”. Archives of Ecotoxicology 4 .1 (2022): 1-7.
  25. Oluwole A. “Sensory evaluation of foods. In: quality control for the food industry. A statistical approach”. Lagos (Nigeria). Concept Publications Limited. (2009): 229-235.
  26. Farquar JN. “Handbook of Lipid in Nutrition”. CRC Press. Boca Raton, FL, (1996): 101-105.
  27. “Amylose”. (2019).

Citation

Citation: Okwunodulu IN., et al. “Antimicrobial Potential of Uda (Xylopia aethiopica) and Uziza (Piper guineenses) on Akamu Paste Prepared from White and Yellow Maize for Postpartum Mothers and Sensorial Properties of their Gruel". Acta Scientific Pharmacology 3.7 (2022): 03-10.

Copyright

Copyright: © 2022 Okwunodulu IN., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate36%
Acceptance to publication20-30 days

Indexed In


News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 30, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US