Browsing by Author "Oyadeyi, O. S."

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Antimicrobial activity of ocimum gratissimum extract on Suya (an intermediate moisture meat) in Nigeria
(2009-09) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.
Extract of Ocimum gratissimum leaves war used oh Suya meat (an intermediate moisture meat) harvested at different hours of soaking period. O. gratissimum leaves were collected from Oyo state, South West region of Nigeria, rinsed in distilled water and squeezed la extract the fluid. The meat used was semimembranous muscle from beef carcass which was trimmed of all visible fat and connective tissues. The meat cut was sliced to sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised of five treatments of 10 replicates each. Treatment A (TA) served as the control- (Suya without Ocimum Gratissimum Extract-OGE), while (TB),(TC),(TD) and (TE) were soaked in OGE for 1/2 hr, 1hr, 1 1/2hrs and 2 hrs respectively, before coating with Suya ingredients. A total of 50 sticks of Suya with an average weight of 38.10 - 59.30grams of sliced meat per stick were prepared for each treatment sample. The meats on sticks were properly coated with Suya ingredient. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0: From samples of the five treatments were isolated, five (5) Aerobic species (namely: Pseudomonas sp Bacillus sp, Micrococcus sp and Flavobacterium sp. Three (3) Coliforms sp were also isolated namely: Proteus sp, Aeromonas sp and Enterobacter sp. Four (4) Lactic acid bacteria were also isolated namely: Pediococcus sp Streptococcus sp, Lactobacillus sp and Enterococcus feacalis. Suya meat soaked in OGE at different harvesting hours 1/2hr, lhr, 1 1/2hrs and 2hrs, on the days ranged between 0.01 x10(5) to 0.07 x 10(5); 1.0 x 10(5) to 0.04 x 10(5); 0.1 x 10(5) to 3.0 x 10(5) and 0.01 x 10(5) to 0.2 x 10(5) respectively however, the microbial counts were relatively low at third and fifth days which might be as a result of the active chemotypes in OGE. Coliform counts for Day 7 for TA and TB were exceptionally high.
Antimicrobial activity of ocimum gratissimum extract on suya (an intermediate moisture meat) in Nigeria
(African Scholarly Science Communications Trust, 2014) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.; Olugbemi, T. S.
Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x105- 2.2x105) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x105 in TA to 0.2x105 in TE. Coliform counts of 6.0x105 and 7.0x105 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products.
Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste
(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2017) Oyadeyi, O. S.; Oyinlola, O. O.; Olusola, O. O.
Meat not processed after slaughter deteriorates, hence processing is needed to hinder microbial growth for longer shelf life in biltong. The study was carried out to comparatively assess responses of biltong from different meat types (beef, chevon and mutton) to Ocimum gratissimum paste (Ogp) as curing agent. The paste was obtained by blending the leaves of basil into paste (1.360 kg). Meat chunk of beef, chevon and mutton were stripped into approximately 8 - 10 x 2 x 1.5 cm along the grains. There were six treatments and each replicated twenty times. In a Completely Randomized Design using factorial arrangement treatments were tagged. T1, T3, T5 for controls (no Ogp) while T2, T4, T6 were treatments of beef, chevon and mutton respectively cured in (Ogp) paste for a period of 10 hours and mildly seasoned. After curing, meat strips were dipped into a mixture of hot water (100°C) and vinegar for two hours to prevent mould growth. The strips were then sundried (from 7a.m-6p.m) under insect proven condition, they were thereafter left to dry at room temperature for two weeks (at 27°C and 75% relative humidity). The proximate, minerals, organoleptic properties, microbial counts and characterisation of biltong were investigated. It was observed that the highest preference was given to beef biltong (T2) and chevon biltong (T2) in terms of overall acceptability while mutton biltong was least preferred. The aerobic bacteria, coliform and lactic acid counts were more in uncured biltong meat types while the cured mutton biltong (T6) had the least bacterial and lactic acid counts however, the highest counts was recorded in beef biltong (T2).
Effects of varying levels of lemon juice on the palatability and shelf stability of queso-blanco cheese
(Nigerian Society for Animal Production, 2008) Olusola, O. O.; Oyadeyi, O. S.; Omojola, A. B.
The effects of varying concentration of Lemon juice on the preparation of Queso Blanco Cheese (QBC) and on its palatability and microbiological composition was investigated. The QBC was manufactured from raw and morning milk adjusted to 3.0% fat. Completely randomized design was used for the study. Varying levels of lemon juice (2.5%, 3.0% and 3.5%) were used per treatment. Organoleptic evaluation of prepared cheese was carried out using a five point hedonic scale for quality traits for the colour, taste, smell, texture and overall acceptability of the cheese revealed that QBC made with 2.5% lemon juice was rated highest (4.9±0.32) for overall acceptability and for all parameters tested for on day one. Cheese prepared with 3.5% lemon juice recorded the lowest plate count for all the days. In conclusion Cheese prepared with 2.5% lemon juice was more acceptable, however, the plate count was highest for all the days for this treatment.
Performance and carcass traits of broilers fed ‘wood ash digested maize cobs’ based diets fortified with grandizyme
(The Nigerian Society for Animal Production, 2012-03) Oyadeyi, O. S.; Olusola, O. O.; Olaniyan, O. O.; Adebiyi, O. A.
The growth and carcass traits of broilers were investigated using 200 unsexed day old chicks. Wood ash digested maize cobs (WADMC) fortified with grandizyme at graded levels were incorporated in the diet and used to assess the performance and carcass traits of the experimental birds. In a completely randomized design, 40 birds were assigned to each of the five dietary treatments A-E. The control A had no WADMC and no enzyme, while diets B, C, D and E had 5, 10, 15 and 20% inclusion levels of WADMC respectively with 5g of the enzyme per 100kg of feed. Starter diets with these inclusions were fed to birds from day-old. Data collected include the feed intake, weight gain, organ and carcass weights. The results obtained revealed that the birds fed diets B, C and D digested the maize cobs based diets fortified with enzymes betterl as reflected in the primal cuts from carcass and were significantly different (P<0.05) than from treatments A and E. The feed intake of birds in treatment A and E significantly differed from that of treatments B, C and D Birds in treatment E recorded high incidence of prolapsed. It could be concluded that the performance and carcass characteristics of WADMC based diets at 10 and 15% levels of inclusion fortified with 5grams of enzyme was better those on 5 and 20%.
Quality assessment of meat patties cured with ocimum gratissimum extract
(2014-01) Oyadeyi, O. S.; Olusola, O. O.; Bello, W. B.; Adebisi, T. T.
The effect of Ocimum gratissimum extract (OGE) on meat patties made from three different meat types namely beef, chevon and pork was investigated. Each meat type cured in OGE at different curing periods of 0hr, ½ hr, 1hr, 1 ½ hrs and 2 hrs were represented as treatments A B C D and E. Ocimum gratissimum seeds were planted and extract of harvested matured leaves were used for meat curing. Meat cuts from the thigh portion of matured carcasses of bulls, bucks and boar were purchased from the meat market at Igbo-ora,45 minutes after slaughtering. Each meat type were sliced into 10 replicates, samples were randomly allotted into the five treatments in a factorial arrangement and were minced after curing. The minced meats were then shaped into round moulds, grilled in oven at 115°C for 25mins and assessed for organoleptic properties. Meat patties of beef and chevon cured with Ocimum gratissimum extract for 1 hr and 1½ hrs gave better overall acceptability while control and ½ hr soaked pork patties were preferred to patties from other curing times.. Finally, the overall acceptability of ocimum cured beef, chevon and pork patties rating showed that treatment B, C and D were significantly (P<0.05) different with different mean values range of 6.81±6.91 (Beef), 6.11±6.80 (Chevon) and 5.89±6.26 (Pork) while treatment E had the least mean values with least acceptance. It could be inferred from this that the taste became more appreciated in patties cured for ½ hr and 1 hr in ocimum extract according to the rating of the panelist.
Sensory and quality evaluation of differently cured snail meat
(Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, 2013) Olusola, O. O.; Aluko, O. T.; Oyadeyi, O. S.
Sixty four snails of the Species Archachatina marginata were shelled and the edible part properly washed with clean water. The meat were randomly allotted to four treatments: Wet curing, Dry curing, Wet curing with injection, No curing (control). The meat assigned to the different treatments were cooked with dry heat (grilling) and kept at ambient temperature of2/'C for 14 days. Physical and chemical changes during curing and processing were observed. The pH, processing yield, salt accumulation and sensory evaluation significantly differed (P<0.05) after two weeks of ageing. Snail meats that were wet cured, dry cured and injected with cure (treatments A, B and C) lost much moisture by dripping and evaporation hence, a significant (P<0.05) weight loss was noted in these treatments. Sensory evaluation done showed that the salt content was moderate across treatments. However, wet cured snail meat was ranked best for flavour, tenderness, juiciness and overall acceptability.