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Research Article
Effect of Cassava (Manihot Esculenta Crantz) Leaves Infected with Mosaic Virus on the Growth and Organs of Mice
Odilon Sylvain Nguerepende*,
Innocent Zinga,
Emmanuel Kamba Mebourou,
Adonise Valam,
Silla Semballa,
Emmanuel Rivalyn Namkoune,
Ernest Lango Yaya,
Florent Bolevane Ouantinam,
Igor Gorgon Touckia,
Yvon Andjigbopou,
Robert Ndjouenkeu
Issue:
Volume 13, Issue 1, February 2025
Pages:
1-9
Received:
8 February 2023
Accepted:
26 July 2023
Published:
14 January 2025
DOI:
10.11648/j.jfns.20251301.11
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Abstract: In the Central African Republic (CAR), cassava leaves infected with the African cassava mosaic virus (ACMV) are one of the most consumed vegetables. Several studies have been carried out on cassava leaves but none of these studies have focused on the impact of consuming cassava leaves infected with CMV on the growth and organs of a mammal. The objective of this study is to verify the effects of feeding cassava leaves on the growth of mice. 35 mice were selected for the experiment. The presence of ACMV in cassava leaves was determined by PCR test. During the first month mice were feed with 25% cassava leaves and 75% corn cake. At the second month the diet consisted of an equal proportion of cassava leaves and corn cake. Finally at the third month 75% of cassava leaves and 25% of corn cake were used to formulate the diet of mice. Regular weight gain was performed to evaluate the growth of the mice. The mortality rate of the mice was determined during the three months of observation. Reference enzymes such as Aspartate Amino Transferase (ASAT) and Alanine Amino Transferase (ALAT) were assayed and creatinine content of mice was determined to evaluate liver and kidney functions. The results showed that cassava leaves collected with different levels of ACMV symptoms (severity symptom index ranging from 1 to 5) were positive for the presence of begomoviruses. There was a weight gain in mice fed with the diet consisting of 25% of cassava leaves. Inclusion of 50% cassava leaves did not result in a weight gain of the animals greater than 10%. The inclusion of 75% cassava leaves resulted in a decrease in animal weight. ASAT/ALAT enzymes and creatinine levels were normal. Consumption of cassava leaves infected with mosaic virus is not a health risk. Cassava leaves infected with mosaic virus can be used for food and feed.
Abstract: In the Central African Republic (CAR), cassava leaves infected with the African cassava mosaic virus (ACMV) are one of the most consumed vegetables. Several studies have been carried out on cassava leaves but none of these studies have focused on the impact of consuming cassava leaves infected with CMV on the growth and organs of a mammal. The obje...
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Research Article
Antibacterial and Antioxidant Activities of Essential Oils and Their Sensory Effect in Chicken Breast Meat
Issue:
Volume 13, Issue 1, February 2025
Pages:
10-17
Received:
8 December 2024
Accepted:
23 December 2024
Published:
9 January 2025
DOI:
10.11648/j.jfns.20251301.12
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Abstract: This study was carried out to evaluate in vitro antibacterial and antioxidant activities of Clove, Sweet Marjoram, and Laurel essential oils (EO), as well as their sensory impact in foodstuffs to select candidates to search for effective natural antibacterial and antioxidant additives in the food industry. Eugenol (81.62%), terpinene-4-ol (29.13%), and 1,8-Cineole (42.3%) were detected by gas chromatography-mass spectrometry analysis as the main components of clove, sweet Marjoram, and Laurel essential oils EOs, respectively. The antioxidant activity was carried by β-carotene–linoleic acid bleaching test and Clove EO showed the best antioxidant activity (AAC=138‰±0,313). The antibacterial activity was detected using the disc diffusion method against four pathogens bacteria (Citrobacter freundii, Enterobacter cloacae, Salmonella typhimurium, and Staphylococcus aureus). Results showed that S.aureus was the most inhibited bacterium with respective inhibition diameters of 21.00±2.886 and 19.67±3.605 for Clove and Marjoram essential oils. Sensory analysis indicated changes in chicken breast flavor, color, and odor by all EO treatments. However, no significant difference in the global acceptance of untreated and EO-treated breasts was observed. In conclusion, Clove EO could be served as a natural alternative improving meat quality and being appreciated by the consumer.
Abstract: This study was carried out to evaluate in vitro antibacterial and antioxidant activities of Clove, Sweet Marjoram, and Laurel essential oils (EO), as well as their sensory impact in foodstuffs to select candidates to search for effective natural antibacterial and antioxidant additives in the food industry. Eugenol (81.62%), terpinene-4-ol (29.13%),...
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Communication
Food Safety Knowledge, Attitude, and Practice Among English Institute in Wadi Salih – Garsila Central Darfur- Western Sudan
Mudathir Yahia Abduelrahman,
Saber Yaseen Adam,
Abdelkareem Abdalla Ahmed,
Ahmed Abdalmutalab Mohamed,
Hamza Abdalla Eltahir*
Issue:
Volume 13, Issue 1, February 2025
Pages:
18-27
Received:
9 September 2024
Accepted:
28 October 2024
Published:
7 February 2025
DOI:
10.11648/j.jfns.20251301.13
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Abstract: Food-borne diseases have been rising daily, significantly affecting the health and economy of developing countries. Proper preparation and handling can decrease the incidence of foodborne diseases. This study aimed to assess the knowledge, attitude, and practices regarding food safety among students of English institutes in Central Darfur, Sudan. A cross-sectional questionnaire was designed for the study, which was conducted in the city of Garsila. Data were collected through face-to-face interviews and questionnaire administration to 100 students. The majority of respondents were female (61.0%) and aged between 18 and 25 years (92.0%). Most were single (84.0%), with less than half having attended secondary school (48.0%) and 22.0% having pursued higher education. The results revealed that 92.0% of respondents had never attended a course in food safety. The results indicate that 52.0% of respondents incorrectly believe that all bacteria are killed during freezing, while 76.0% disagree that washing hands with only water is sufficient for cleanliness. Most respondents (98.0%) agree that food hygiene training for food workers is crucial in reducing the risk of food contamination, and all respondents (100.0%) agree that food safety knowledge is important for a healthy life. Additionally, 95.0% of respondents reported reheating cooked food. These findings suggest a moderate level of awareness regarding food safety among students at the English institute in Garsila.
Abstract: Food-borne diseases have been rising daily, significantly affecting the health and economy of developing countries. Proper preparation and handling can decrease the incidence of foodborne diseases. This study aimed to assess the knowledge, attitude, and practices regarding food safety among students of English institutes in Central Darfur, Sudan. A...
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Research Article
Microbiological Safety and Quality of Raw Milk at Pastoral Community Cattle Campsites in Rejaf East Payam, South Sudan
Elijah Majok Kiir Aguer*,
Rapheal Wangalwa,
Atwebembeire Jeninah,
Serafino Musa Abdelkarim Augustino
Issue:
Volume 13, Issue 1, February 2025
Pages:
28-47
Received:
28 September 2024
Accepted:
28 October 2024
Published:
7 February 2025
DOI:
10.11648/j.jfns.20251301.14
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Abstract: The safety of dairy products concerning foodborne diseases is a major concern worldwide. This is particularly true in developing countries, where milk and various dairy products are produced under unhygienic conditions and poor production practices. Milk is one of the food products consumed in South Sudan, however, there is limited information regarding its handling and safety, especially among the pastoral communities. Therefore, this study assessed raw milk's microbiological safety and quality at pastoral communities’ cattle campsites in Rejaf East Payam, South Sudan. A total of 240 households and 75 raw milk samples were selected at random. The findings revealed that the milking handling practices at cattle camps are characterized by hygienic and unhygienic practices. The pastoral communities had no access to a cooling system for milk storage. Additionally, 90.8% of the households in cattle camps consumed unboiled raw milk, and 10% of the households experienced milk rejection at the point of milk sale. The overall means of physicochemical parameters of milk samples were; fat = 7.76±1.47%, SNF = 7.68±0.26%, density = 1.03±0.00g/ml, lactose = 4.21±0.15%, protein = 2.81±0.09%, and pH 6.60±0.21. The result of the microbiological quality of raw milk indicated that the highest TVC (5.81 ± 0.51logCFU/ml) was recorded in Jebel Amianin cattle camp, on the other hand, the highest TCC (4.64 ± 0.21 logCFU/ml) was recorded in Kadoro cattle camp and TSC (2.53 ± 0.31logCFU/ml) recorded in Highland cattle camp. Furthermore, the study shows that the microbiological quality of raw milk samples is not within the standard and therefore there is a need to improve hygiene practices in milk production.
Abstract: The safety of dairy products concerning foodborne diseases is a major concern worldwide. This is particularly true in developing countries, where milk and various dairy products are produced under unhygienic conditions and poor production practices. Milk is one of the food products consumed in South Sudan, however, there is limited information rega...
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