Research Article
Testing for Trypanosomes in Sheep and Cattle, Slaughtered at Kwatta- Awka and Amansea Abattoirs in Anambra State, Nigeria
Anameze Chioma Irene*
Issue:
Volume 11, Issue 3, September 2025
Pages:
42-47
Received:
7 April 2025
Accepted:
18 April 2025
Published:
2 September 2025
DOI:
10.11648/j.bs.20251103.11
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Abstract: Trypanosomes are haemoflagellates that live in the blood and tissues of their hosts. Trypanosomiasis ruminates with a great influence on animal production it is a major disease affecting food security and healthy living for human in sub-Saharan Africa. This study examined 1,215 animals (942 sheep and 273 cattle) for the presence of trypanosomes. The animals were from the 2 Anambra State Owned abattoirs located in Kwatta-Awka and Amansea. The animals used for the study were sourced from Adamawa, Bauchi, Borno, Gombe, Jigawa, Kano and Taraba States of Nigeria. Blood sample were collected from each animal at the points of slaughters and examined using the buffy coat technique and Leishman Stained thick film for trypanosome identification. Packed cell volume (PVC) determination was conducted to assess the level of anaemia. Result indicated that 25 animals (23 cattle and 2 sheep) were infected. The overall trypanosome infection rate is 3.4%. The trypanosomes observed were Trypanosoma congolense, Trypanosoma brucei and Trypanosoma vivax. In addition, the results of this study has shown that sources of livestock slaughtered at various abattoirs can be useful indicator in quantifying the risk of contacting and spreading trypanosomiasis. Public enlightenment and awareness creation among herders at the grass root level is recommended for effective management and complete control of animal human transmission of the disease.
Abstract: Trypanosomes are haemoflagellates that live in the blood and tissues of their hosts. Trypanosomiasis ruminates with a great influence on animal production it is a major disease affecting food security and healthy living for human in sub-Saharan Africa. This study examined 1,215 animals (942 sheep and 273 cattle) for the presence of trypanosomes. Th...
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Research Article
Nutrient Evaluation of Composite Flours from White Yam (Dioscorea rotundata) and Orange-Fleshed Sweet Potato (Ipomoea batatas L.) Flour Blends
Ajayi Sola Esther,
Usman Grace Ojali*
Issue:
Volume 11, Issue 3, September 2025
Pages:
48-60
Received:
23 January 2025
Accepted:
18 February 2025
Published:
23 September 2025
DOI:
10.11648/j.bs.20251103.12
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Abstract: The purpose of this study was to assess the quality of composite flour made from whole orange-fleshed sweet potatoes (Ipomoea batatas L.) and white yam (Dioscorea rotundata) blends. Coded as Y10 for 100% White yam flour, Y8 for 80% White yam flour + 20% Orange flesh sweet potato flour, Y7 for 70% White yam flour + 30% Orange flesh sweet potato flour, Y6 for 60% White yam flour + 40% Orange flesh sweet potato flour, and Y5 for 50% White yam flour + 50% Orange flesh sweet potato flour, a number of flour blends were created. The flour bends' pasting, carotenoid, phytochemical, chemical, and functional qualities were assessed. SPSS was used to do statistical analysis on the data gathered from the analyses. The flour blends' moisture percentage ranged from 6.18% to 7.20%, while their ash level ranged from 1.25% to 2.08%, according to the proximate composition data. While the protein concentration ranged from 5.95% to 7.60%, the crude fiber level varied from 1.06% to 1.75%. Energy values ranged from 362.01 to 375.21 kcal, and the percentage of carbohydrates ranged from 69.80% to 79.10%. With a bulk density range of 0.795 to 0.870 g/cm3 and a water absorption capacity (WAC) ranging from 2.55 to 3.80 ml/g, the flour blends showed good functional qualities. Swelling capacity ranged from 54.56% to 72.22%, with significant variation (p < 0.05). According to the pasting properties, the final viscosity values ranged from 5946.00 to 9304.00 RVU, while the peak viscosity ranged from 4793.00 to 8108.00 RVU. Dietary fiber levels varied from 0.56% to 1.08% for soluble fiber, 5.32% to 8.15% for insoluble fiber, and 5.88% to 9.23% for total fiber. The range of total carotenoid concentration was 19.10 to 424.77 µg/100g, whereas the range of beta-carotene content was 6.06 to 121.05 µg/100g. With tannin levels ranging from 1.48 to 2.77 mg/100g, total phenol values from 11.58 to 42.00 mg/100g, and flavonoid content ranging from 5.78% to 15.89%, the flour blends also demonstrated notable phytochemical activity. Significant differences in the concentrations of other bioactive substances, such as saponins, cardiac glycosides, alkaloids, and vitamins, were also observed in the study. These results imply that composite flours made from orange-fleshed sweet potatoes and white yams have good nutritional qualities, good functional qualities, and would work well for dumplings and other baked goods.
Abstract: The purpose of this study was to assess the quality of composite flour made from whole orange-fleshed sweet potatoes (Ipomoea batatas L.) and white yam (Dioscorea rotundata) blends. Coded as Y10 for 100% White yam flour, Y8 for 80% White yam flour + 20% Orange flesh sweet potato flour, Y7 for 70% White yam flour + 30% Orange flesh sweet potato flou...
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