BIOTECHNOLOGY AND FOOD SUSTENANCE IN AFRICA

ABSTRACT

Genetically engineered foods containing genes derived from bacteria and viruses are now starting to appear in the shops, and foods with insect, fish, and animal genes will soon follow. These genetic changes are radically different from those resulting from traditional methods of breeding. Yet, the sale of these foods is being permitted without proper assessment of the risks and without adequately informing the public, even though many scientists say that genetically modified foods could cause serious damage too health and the environment, despite of the benefit.

INTRODUCTION

            The word “biotechnology” is a lexicographic amoeba. It is the process of artificially modifying these blueprints. By cutting and splicing DNA. Genetic Surgery – genetic engineers can transfer genes specific to one type of organism into any other organism on earth, while genes are the blueprints for every part of an organism.

            Biotechnology derives from three ancient Greek words “bios, life; teuchos, tool; logos, meaning ‘study of’ or ‘word’ or ‘essence’. Thus extracted etymologically, it becomes ‘the study of tools from living things’.

            Historically, Robert Bud of the science museum in London has traced the use of “biotechnology” at least as far back as 1917. During the world war, it referred to the use of industrial fermentation to produce industrial feeds tocks, such as acetone used to make cordite, an explosive. Now, “biotechnology” can encompass ancient uses such as microbial fermentations to flavor and preserve foods, including leavening bread, brewing beer and making cheese and Yogurt.

            Biotechnology tools also include selection and breeding, chromosome analysis (such as used to diagnose Down Syndrome), tissue culture for growing tissues or cells in glass jars (used in plant propagation and in producing drugs such as penicillin and monoclonal antibodies), and DNA analysis (for example, DNA fingerprinting or massive DNA sequencing efforts such as the Human Genome Project). But for many people, biotechnology means recombinant DNA and genetic engineering (Robert, 1917).

During the 1970’s scientists used “biotechnology” as shorthand for “recombinant DNA techniques”. With these cut-and-splice tools developed in the early 1970’s, researchers can cut a copy of a segment of DNA containing a gene, and paste it into another segment of DNA.

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AETIOLOGY, EPIDEMIOLOGY AND PATHOGENESIS OF CANCER IN MAN

ABSTRACT

Cancer is a disease caused by uncontrolled growth of abnormal cells. The disease is capable of affecting any part of the body such as the reproductive organs, respiratory organs, digestive and excretory organs. It has no prediliction for race, age, colour or status, as it affects children, infants and adults. This paper discusses its causes, spreading and how it is formed. It also focuses on its symptoms, treatment and how frequent it occurs. The aetiological agent of this disease is the main focus for its prevention as some of the disease is incurable.

INTRODUCTION

Cancer is a term used to define the diseases with which abnormal cells have the ability to invade tissues within the body and are spread through the blood stream and lymph system (Parvesh, 2009).

They are characterized by excessive, uncontrolled growth of abnormal cells, which invade and destroy the other tissues of the body but certain types of cancer are more life-threatening than others.

Cancer is one of the most serious medical problems in developed nations. A tumor (Latin tumere; to swell) is a growth or lump of tissue resulting from neoplasia, abnormal new cell growth and reproduction due to loss of regulation. Tumor cells have aberrant shapes and altered plasma membranes that may contain distinctive tumor antigens. Their unregulated proliferation and loss of differentiation results in invasive growth that forms unorganized cell masses (Flint et al 2004). This reversion to a more primitive or less differentiated state is called anaplasia. There are two major types of tumor with respect to their overall form or growth pattern. If the tumor cells remain in place to form a compact mass, the tumor is benign. In contrast, cells from malignant or cancerous tumors can actively spread throughout the body in a process known as metastasis, often by floating in the blood and establishing secondary tumors.

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PHYSICAL DISTRIBUTION MANAGEMENT IN THE NIGERIAN TEXTILE INDUSTRY: AN INCISIVE ANALYSIS (A Case Study of The Nigeria Textile Mills Plc, Ikeja, Lagos)

1.1       STATEMENT OF PROBLEM

1.1  Since the efficiency of an Organization's physical distribution to a great extent, determines her marketing success, it is important therefore, for the purpose of this project, to seek answers to the following statement of problems:

·         To some extent, whether textile factories provide adequate warehousing

·         facilities for their products.

·         Inventory control improves the level of Customer satisfaction.

·         Physical distribution receives adequate attention it d~serves.

·         Transportation contributes to adequate output in meeting Customer regular and special orders.

·         The over all· distribution efficiency in the textile industry are affected by transportation.

1.2       PURPOSE OF THE STUDY

Physical distribution more often than not, is confused with the choice of marketing or Distribution Channel. As a result of this, there has evolved the need to distinctly appraise physical distribution as a sub-component of distribution. In line with this initiative, the Purpose of the Study revolves around the following:

The Study will attempt to explain how physical distribution components and activities can be integrated into channel strategies, distribution policies and overall marketing Programmes of a textile firm in a restrictive sense, the study has a far reaching purpose in determining the extent to which quick order processing is related to Customer satisfaction.

To know how Warehousing management, storage and movement components function in physical distribution.

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INCIDENCE OF GLUCOSE-6-PHOSPHATE DEHYDROGENASE DEFICIENCY AMONG STUDENTS OF FEDERAL POLYTECHNIC, ADO-EKITI

1.2       Classification of Enzyme

The commission of enzymology decided the nomenclature and the classification of enzymes according to the direction of international union of Biochemistry (IUB) in 1961. This makes them group enzymes into six broad groups which include oxido-reductase – catalyzed oxidation and reduction reaction; Transferases – They catalyse the transfer of group from one molecule to another molecule. Hydrolases – They catalyse the hydrolysis of substance by addition of water molecule across the test for normal of deficiency of the blood samples collected.

Bond Lyase – Also catalyse the addition or removal of group from the substrate without hydrolysis.

Isomerases – catalyse the conversion of a compound into an isomer, and thus Ligases – They catalyse Linking together of molecules coupled with the breaking of pyrophosphate bond in ATP.

International Classification of an enzyme

Number	Classes	Types of reaction catalysed
1 2 3 4 5 6	Isomerases Ligases Lyases Oxidoreductase Transferases Hydrolases	Transfer of groups within molecules to yield isomeric form. Formation fo C – C, C – S, C – O and C – N bonds by condensation reactions coupled to ATP cleavage. Addition of groups to double bonds or formation of double bonds by removal of groups. Transfer of electrons (hydrides ion or H) Group transfer reactions Hydrolysis reaction (transfer of functional groups to  water).

Adapted from Lehninger (Fourth Edition)

1.3       Glucose-6-Phosphate Dehydrogenase Enzyme

            G-6-PD belongs to the group of oxido-reductases because it catalyses the removal of hydrogen (H) from substrate by oxidation

                        SH₂                       ^Enzyme                S + 2H

                                                ^Oxidase

Another example where G-6-PD exhibit an absolute specificity for substrate is where it removed two electrons and two protons from glucose-6-phosphate to yield phosphoglucose acid Lactone

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PREVALENCE AND SUSCEPTIBILITY OF MACROLIDE RESISTANCE AMONG Streptococcus pneumoniae IN EKITI STATE

ABSTRACT

The prevalence and susceptibility of Streptococcus pneumoniae isolated from sputum in four differently located hospitals in Ekiti State to macrolides (erythromycin, azithromycin, clarithromycin and dirithromycin) was investigated. It was observed that out of the 200 samples tested for the bacterium only 20 were positive indicating a low incident rate. However, the 20 isolates were susceptible to all the macrolides tested. The highest activity was shown in azithromycin.

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PHYTOCHEMICAL ANALYSIS OF GARLIC EXTRACT

CHAPTER ONE

1.0       INTRODUCTION

            The use of medicinal plant in Nigeria and other countries of black Africa dates back to many centuries ago (Anon, 2009).

            Garlic is rich in antioxidants which help destroy free radical particles that can damage cell membrane, interact with genetic materials, and possibly contribute to the aging process as well as the heart disease and cancer (Olaigbo, et al, 2009). Free radicals occur naturally in the body, but environmental toxins include ultraviolet light, radiation, cigarette smoke and air pollution (Sofowora, 1993).

            The medicinal value of plant has assumed a more important dimension in the past few decades. This is due largely to discovery that extracts from plants contain antioxidant potentials (Sofowora, 1993). Medicinal plants form the basis of primary health care for majority of the people living in the rural and remote area in Nigeria and other third world countries (Awosika, 1993). A number of medicinal plants have been found and put into use in ethnomedicine by traditional head as in the management of many diseases (Sofowora, et al, 2009).

            This work aims at screening the aqueous extract of garlic for some important phytochemicals.

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ISOLATION OF BACTERIA THAT CAUSE SPOILAGE IN ZOBO DRINK AND ITS METHOD OF PRESERVATION

CHAPTER ONE

1.0       INTRODUCTION

            Zobo drinks are aqueous extracts of calyx of Roselle, Hibiscus sabdariffa which is annual herb that is widely cultivated in India and Africa. Zobo is a name derived from zoborodo which is local Hausa (Northern Nigeria) name for Hibiscus sabdariffa plant. The non-alcoholic drink or zobo is quite popular especially in Northern Nigeria and it is usually served chilled at various social gathering (Aliyu, 2000). The name ‘Zobo’ is coined from a flower “Yakua” a Hausa name for the species of Hibiscus sabdariffa in which the drink is made (Roberschery, 1972). This is commonly known as Roselle or Jamaica Sorrel. It belongs to the family Malvaceccae and it originated from West Africa, newly cultivated throughout India and part of Asia. It has been revealed that drink made from this plant is medicated. It is a blood buffering drink and it is antihypertensive.

The zobo drink is prepared by boiling the dry calyces of Hibiscus sabdariffa in water for about 10 – 15 minutes from which the pigment or flavor embedded is extracted. After extraction the filtrate may be taken as hot tea or allowed to cool and packaged in plastic sachet containers then taken as a refreshing drink when chilled. The sharp taste of the raw extract is usually sweetened with sugar cane or granulated sugar, pineapple, orange or other fruits depending on choice. The sweetness of Zobo drink does not last long due to spoilage by microbial activities (Omemu, et al, 2006).

The calyces of Hibiscus sabdariffa have also been found to be rich in vitamins and other antioxidants and also minerals (Babalola et al, 2000: Wong, et al,2002). The leaves of roselle are used as vegetables and the seeds are sources of oil.

There is increase in the demand for Zobo drinks due to its low prices, nutritional and medicinal properties (Oboh and Elusiyan, 2004; Osueke and Ehirim, 2004). The great limitation for large scale production of Zobo drinks is the rapid deterioration of the drink. Its shelf-life is approximately twenty-four hours following production if not refrigerated. Microorganism associated with the dried calyx and the processing for the production of Zobo drinks and other factors may contribute to its spoilage.

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PROXIMATE ANALYSIS, SENSORY EVALUATION AND MICROBIOLOGICAL ANALYSIS OF FOOD LIKE ROMI CUSTARD, QUAKER OAT, DERICA TIN TOMATO, COWBELL MILK AND SEMOLINA

ABSTRACT

The Proximate analysis, sensory evaluation and microbiological analysis of foods like Romi custard, Quaker Oat, Derica Tin Tomato, Cowbell Milk and Semolina was done. It was observed that the crude fibre are 0.06%, 2.85% and 0.25% respectively, crude protein content are 1.98%, 2.81%, 1.46%, 3.4%, 3.15% respectively, crude lipid are 3.9%, 12.54%, 5.9%, 3.5% and 3.1% respectively, ash content 1.45%, 3.02%, 7.31%, 0.67% and 2.68% respectively. The total carbohydrates were calculated to be 83.69%, 73.14%, 5.68%, 24.73% and 85.04% respectively and the moisture content are 8.92%, 86.5%, 60.6%, 5.8% and 4.73% respectively, Sensory evaluation showed that there was significance difference in taste, appearance and odour. The microbiological analysis are Cowbell 7.0x10³cfu, Romi custard 4.0x10²cfu, Derica tin Tomato 3.9x10³cfu, Semolina 5.8x10²cfu and Quaker Oat 2.5x10³cfu.

CHAPTER ONE

1.0       INTRODUCTION

            Man's primary need has always been adequate supply of food and especially in the most quantitative and nutritive forms. Nutritionists have always insisted on a balanced diet which means that we must pay attention to not only the quantity but also to the quality of foods we eat (Duncan, 1977) To this end, it is the dream of the nutritionist and food technologist all over the world to present the world populace with the most nutritious food either by supplementary enrichment or complement of a food commodity with other of the five classes of food: - Carbohydrate, Protein, Vitamins and Minerals, protein happen to be one that is required for body building and repair of worn out tissues. The effort to provide consumers with the adequate supply of quality protein foods is being retarded with the association of poverty among the majority of the populace because of the high cost of protein foods (Kises et al., 1973).

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PRODUCTION OF ALCOHOL FROM SOME LOCAL CEREAL GRAINS

Uses of Alcohol

Alcohol serve as a disinfectant, a drug, a fuel or preservative. In classical experiment (As water and Benedict) with human calorimeter the energy liberated by radiation of ethanol can be utilized by the body and that it is use for replacing similar amount of energy derived from fats and carbohydrate.

Alcohol can be given in small divided doses to patient if liver is not impaired. It is also suitable for intravenous nutrition.

Given in repeated small doses, it usually has pleasant sedative effect and it is not intoxicating.

It is also used in solvent extraction due to its high volatility so that the extract is obtained easily.

1.1       AIMS AND OBJECTIVES

This project aimed to experiment the usefulness of various cereal grains such as the sorghum maize, wheat, millet to produce ethanol.

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PROXIMATE AND PHYSICO-CHEMICAL PROPERTIES OF BLACK TAMARIND SEED (Dalium guineense)

ABSTRACT

The aim of this study is to evaluate the nutritional composition and the physico-chemical properties of Black Tamarind seed (Dialium guineense). The results obtained on proximate analysis revealed that carbohydrate (78.79% ± 0.09), Protein (15.26% ± 0.06), Fat (2.10% ± 0.00), Fibre (1.42% ± 0.02), Moisture (1.02% ± 0.01) and Ash (1.32% ± 0.02). The following results were obtained for physico-chemical properties (g); Acid value (35.06 ± 0.06), Saponification value (0.23 ± 0.03), Specific gravity (0.9 ± 0.05), Density (1.30 ± 0.03), Free fatty acid (69.77 ± 0.07), Refractive index (1.45 ± 0.05) and Viscosity (28.88 ± 0.08).

CHAPTER ONE

1.0       INTRODUCTION

Black Tamarind seed (Dialium guineense) has been described as one of the common and most importance trees of India. Tamarind is indigenous to tropical Africa particularly Sudan, where it continues to grow wild. It is also cultivated in Cameroon, Nigeria, India and Tanzania. In Arabia, it is found in growing in Oman, especially Dhofer; it grows on the seafaring slopes of mountains. It reaches South Asia likely through human transportation and cultivation several thousand years prior to the Common Era (Morton, 1987).

In the 16th century, it was heavily introduced to Mexico and to a lesser degree to South America by Spanish and Portuguese colonist, such that it became a staple ingredient in the region cuisine (Tamale et al., 1995). Today, India is the world top producer, exporting several thousands of tones of seed, seed powder and fruit pulp each year.

1.1       DESCRIPTION

The tamarind is a long-lived medium growth, bushy tree, which attains a maximum crown height of 12 – 18 metre (40 – 60 feet). The crown has an irregular vague shaped outline of dense foliage. The tree grows well in full sun in clay, loam and sandy and acidic soil types with a high drought and aerosoil salt resistance.

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SURVEY OF URINARY TRACT INFECTIONS (UTIs) IN FEMALE STUDENTS OF FEDERAL POLYTECHNIC, ADO-EKITI

CHAPTER ONE

1.0       Introduction                                                                                                    1

            CHAPTER TWO

2.0       Literature review                                                                                             3

2.1       Pathogenesis                                                                                                   5

2.1.1    Organism in Severe or Complicated Infection                                               6

2.2       Epidemiology of urinary tract infections                                                        7

2.2.1   Asymptomatic Urinary Tract Infection                                    8

2.2.2    Symptoms of Urinary Tract Infections                                                           9

2.3       Diagnosis of Urinary Tract Infections                                                            11

2.3.1    Differential Diagnosis                                                                                     11

2.3.2    Urine Tests                                                                                                      11

2.4       Causes of Urinary Tract Infections                                                                 13

2.5       Treatment of Urinary Tract Infections                                                            14

2.6       Risk Factors of Urinary Tract Infections                                                        15

2.6.1    Types of Urinary Tract Infections                                                                  17

2.1       Complications of Urinary Tract Infections                                                     18

2.7.1    Complicated Urinary Tract Infection                                                             19

2.7.2    Uncomplicated Urinary Tract Infection                                                         19

2.7.3    Recurrent Urinary Tract Infections                                                                 20

CHAPTER TWO

2.0       Materials and method                                                                                     21

2.1       Materials                                                                                                         21

2.2       Method                                                                                                           22

2.2.1    Study Population                                                                                            22

2.2.2    Collection of urine specimen                                                                          22

2.2.3    Microbiological analysis                                                                                  22

2.2.4    Identification of Organisms                                                                            23

CHAPTER THREE

3.0       Materials and Method                                                                                     21

3.1       Materials                                                                                                         21

3.2       Method                                                                                                           22

3.2.1    Study Population                                                                                            22

3.2.2    Collection of urine specimen                                                                          22

2.2.3    Microbiological analysis                                                                                  22

3.2.4    Identification of Organisms                                                                            23

CHAPTER FOUR

4.0       Result and discussion                                                                                     25

4.1       Result                                                                                                              25

4.2       Discussion                                                                                                       25

            Conclusion                                                                                                      28

            Contribution to Knowledge                                                                            28

            References                                                                                                      29

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