GJBB Navigation
About
Publication Ethics
Call For Paper
Editorial Board
Guide to Authors
Scope
Editorial Workflow
Submit Manuscript
Archives
Viewing Options
[View Abstract]
[View Full Text PDF]
[Download Full Text PDF]
Authors Articles on Google Scholar
Mathias Imram Ndayishimiy
Authors Articles on Pubmed
Mathias Imram Ndayishimiy
Preferences
Email this Article to a friend
Print this Article
Statistics
Viewed: 42
Forwarded: 0
Printed: 13
Downloaded: 43
Browse Journals By Category
Agricultural Sciences
Biological Sciences
Education
Engineering
Legal Studies
Medical Sciences
Physical Sciences
Social Sciences

Newsletters Subscription

Global Journal of Biochemistry and Biotechnology

ISSN: 2465-7182 Vol. 5 (3), pp. 263-270, March, 2017.                                                             

 

Full Length Research Paper

 

An evaluation of the microbial contents of shea nut cake

 

Mathias Imram Ndayishimiye

 

Accepted 20 February, 2016

In the quest for finding ways of utilizing shea nut cake (SNC), 24 samples of SNC were obtained from six industries to investigate the presence of microbes, minerals, proximate and phytochemical constituents. The samples were examined for total coliforms, total viable, faecal and Escherichia coli contamination. Other microbes were isolated and identified with the aid of the API kit. The SNC samples were also screened for bioactive (medicinal) potentials. The proximate and mineral constituents of the waste product were studied as well. The means in log cfu/g of total coliforms, total viable, faecal and Escherichia coli were: 1.95 ± 0.74, 4.98 ± 1.17, 0.82 ± 0.49, and 0.48 ± 0.42, respectively. Other microbes identified were: Brevibacilllus agri, Bacillus mycoides, Bacillus cereus and Staphylococcus epidermidis. The phytochemical screenings of extracts of the cake samples revealed that SNC contains saponins, tannins, alkaloids, terpenoids and reducing sugar. The proximate results indicated that the SNC has 13.03 ± 1.70% crude protein, 59.37 ± 8.66% carbohydrates, 23.38 ± 10.15% crude fat, 4.25 ± 0.79% ash content, 5.29 ± 0.98% moisture and 8.71 ± 0.85% fibre. The N, K, and Mg contents of the cake were respectively: 2.96 ± 0.39 mg/kg, 4.05 ± 0.62 mg/kg, and 1.43 ± 0.65 mg/kg. The rest of the minerals were: P (0.22 ± 0.04) mg/kg, Na (0.40 ± 0.05) mg/kg, Ca (0.51 ± 0.09) mg/kg, Cu (0.09 ± 0.05) mg/kg, Hg (0.10 ± 0.56) mg/kg and Pb (0.13 ± 0.07) mg/kg. This study highlights the potential applications of the SNC in the feed, animal, fertilizer and therapeutic industries.

Key words: Shea nut cake, microbiology, proximate-mineral composition, phytochemicals, Ghana.