Anti-nutritional Composition Research Articles

Evaluation of the Proximate and Antinutritional Properties of Juice and Concentrate Produced from Black Plum (Vitex doniana) Fruit

Black plum (Vitex doniana) juice has received limited attention in terms of comprehensive research on their proximate and anti-nutritional compositions. This study addresses this research gap by exploring the production of dry concentrate, single strength juice and 60% diluted seven juices samples (using different treatments). The investigation of their proximate and anti-nutritional compositions were performed, using standard analytical methods. Also the Juice samples were compared with commercial black currant juice drink. The results of proximate analysis of the dried concentrate revealed a moisture content of 18.85%, ash content of 4.47%, dietary fibre content of 30.14%, fat content of 2.07%, protein content of 8.69%, and carbohydrate content of 35.78%. The single strength juice had moisture content (59.88%), Ash (1.68%), Dietary fibre (11.08%), Fat (0.70%), Protein (2.36%) and Carbohydrate (24.30%). The juices with 60% dilution had moisture content ranging from 81.26% (SSI) to 86.81% (SSC), lower than the commercial juice CEX (90.68%). An increase in the mass of the pectinase enzyme significantly reduced the moisture content, increased the ash content, but increase in the incubation time had no significant difference in the ash content. Preheating (simmering) the fruit before processing did not affect the ash content too. Neither the mass of pectinase enzyme inoculated nor the length of the incubation significantly affected the total dietary fibre of the juice samples. Both increase in the mass of enzyme inoculated and the length of incubation time did not affect the fat content of the juices. The protein content of the juice decreased significantly (p ≤ 0.05) as the mass of the pectinase and the length of incubation and aslo the heating temperature and time increased. The carbohydrate content of the diluted juices was between 8.73% (SSC) and 14.37% (SSI). Statistically, SSC, SSD, SSE, SSF, SSG, and SSI have the same carbohydrate (in quality). SSI had a significantly higher carbohydrate (14.37%). The carbohydrate content of commercial juice (CEX) (9.18%) is much less and significantly lower than that of all processed juice samples. The result of the anti-nutrients showed the concentrate (SSA) and single strength juice (SSB) contain the Oxalate (10.64 and 3.75 mg/100g), followed by Saponin (5.31 and 1.96mg/100g), Tanin (4.82 and 1.95mg/100g), Phytate (3.91 and 1.94mg/100g) while Alkaloid (1.27 and 0.39mg/100g) respectively. The increase in pectinase significantly reduced none of the anti-nutrients. Simmering the fruit before obtaining the pulp used for the juices and increasing the preheating temperature had no significant effect on most of the anti-nutrients except for saponin, which was significantly decreased by the simmering. There were no significant differences (P ≥ 0.05) in the anti-nutrients when the simmering temperature was increased from 43°C to 51°C. Almost no anti-nutrient was in the commercial juice sample (CEX).

Anti-nutritional Composition of Protein Isolates from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

Antinutrients or antinutritional factors are compounds or constituents which perform by reducing nutritional intake, digestibility, assimilation as well as usage, and could generate other detrimental problem when consumed. Anti-nutritional Composition of Protein Isolates from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp) were studied before and after dehulling of the germinated seeds while the un-germinated portion of the seeds served as the control. Both varieties (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Data were analyzed by descriptive statistics and ANOVA at α0.05. Significant (p ≤0.05) reduction in phytic acid content was experienced after Solojo cowpea was germinated. The decrease in quantity of phytate with germination may be attributable to upsurge in endogenous phytase enzyme action. It was also observed that both the anti-nutrients (phytate and tannin) were greatly reduced (p<0.05) after soaking and germination took place. This might also be as a result of increase in internal phytase enzyme activity, as well as draining of dissolvable tannin compounds when soaked which was further brought down by sprouting. Antinutrients generally occurring in vegetable food possess both detrimental effects and wellness benefits. Phytic acid forms insoluble complexes with Ca, Zn, Fe and Cu, thereby making them not to be readily available for the use of the body. Flavonoids, another group of poly-phenolic antinutrients, such as tannins, enzyme inhibitors (amylase and protease) and saponins, complex metals like Fe as well as Zn and diminish the assimilation of these elemental nutrients. They similarly restrict (Constrain) the activities of digestive enzymes and they can also precipitate proteins. Some of these antinutrients are now known to possess antioxidant properties having health promoting effect, such as phytic acid shown to have abundant sources of antioxidant, anticarcinogenics and hypoglycemic properties. Phenols and tannins also have these antioxidant activities. Therefore, it might not be necessary to totally eliminate all the antinutrients.

Validating the Nutraceutical Significance of Minor Millets by Employing Nutritional-Antinutritional Profiling.

Millets are group of underutilized cereal crops with higher nutritional values. The present investigation used different classes of minor millets, including barnyard (sava), little (kutki), finger (ragi), kodo and foxtail millets, for evaluation of their nutritional parameters, i.e., the content of proteins, total amino acids, total sugars, insoluble fibers, soluble fibers, total dietary fibers, iron (Fe) and zinc (Zn), along with antinutritional and antioxidant parameters, viz., tannic acid, phytic acid, phenol, flavonoid, proline and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Alpha amylase and alpha glucosidase activity were also thought to elevate millets as a viable staple meal. Foxtail millet showed the maximum inhibition, with an IC50 value of 20.46 ± 1.80 µg mL-1 with respect to α-amylase. The coefficient of correlation between nutritional and antinutritional compositions showed that the starch content was significantly and positively correlated with insoluble fiber (r = 0.465) and dietary fiber (r = 0.487). Moreover, sugar was positively correlated with the phytic acid (r = 0.707), Fe and Zn (r = 0.681) contents. To determine the peptides responsible for anticancer activity, the foxtail protein was subjected to ultrafiltration; it was found that the 3 kDa fraction retained the greatest anticancer activity. Selected millet germplasm line(s) that have the best nutraceutical properties could be used in millet improvement programs.

Evaluation and phenotypic plasticity of taro [Colocasia esculenta (l.) Schott.] genotypes for nutrient and anti-nutrient composition.

The study was carried out to determine the nutritional and anti-nutritional composition of taro genotypes and also determine the phenotypic plasticity of the genotypes in two agro ecological zones in Ghana. The towns and zones were Bunso in the semi deciduous forest (an upland) and Tano Dumasi in the forest savannah transition agro-ecological (a waterlogged area) zone in the Eastern and Ashanti regions respectively.Two (2) freshly harvested corms of each genotype from each location were assessed for their nutritional (moisture, protein, carbohydrate, ash and fat) and anti-nutritional (phytate, oxalate and tannin) composition Data collected were subjected to analysis of variance and AMMI analysis using GenStat 12 edition to assess the effect of genotype, environment and their interaction on the traits studied. Phenotypic plasticity for the genotypes and the traits studied was also calculated. Pearson correlation was also conducted to assess the relationship between the traits studied. There were significant differences among the genotypes for nutrient and anti-nutrient composition except for percentage fat, indicating enough genetic variability among the genotypes, giving room for good selection progress for development of taro varieties. A higher magnitude of the environment over genotype and genotype by environment interaction observed indicates the influence of environment in the expression of the nutritional and anti-nutritional traits. Observed varied phenotypic plasticity among the genotypes for the nutrient and anti-nutrients composition also indicates varied adaptation of the genotypes to the environment. Genotypes BL/SM/115, CE/MAL/32 and CE/IND/16 and hybrids KAO19 × CE/MAL/32 and CE/IND/16×KAO19, CE/IND/16 × BL/SM/10, and CE/IND/16 × BL/SM/115 which recorded high nutrients and low anti-nutrients content and were stable across the environments can be released to farmers for cultivation. They could also be included in breeding programs for the development of enhanced nutritional quality of taro in Ghana.

Effect of germination and roasting on the proximate, mineral and anti-nutritional factors in finger millet (Eleucine Coracana), Cowpeas (Vigna Unguiculata) and orange maize (Zea mays)

Finger millet (Eleucine coracana), cowpea (Vigna unguiculata), and bio-fortified vitamin A “orange” maize (Zea mays) are three nutrient dense crops currently being promoted in Zimbabwe. The effect on nutrient content of processing these specific crop varieties has not been investigated. Therefore, this study was designed to determine the effects of germination and roasting on the proximate, mineral, and anti-nutritional factors in finger millet, cowpeas and orange maize. Finger millet grains were germinated for 48hrs, cowpeas and orange maize for 24hrs, at room temperature (20-23oC). Both raw and processed samples were dried and milled into flour for the determination of proximate and mineral and anti-nutritional composition. Protein content of finger millet increased significantly after processing from 6.53±0.25 mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P<0.05). Germination of finger millet resulted in significantly increased minerals (mg/100 g); calcium from 345.53±0.55 to 352.63±0.21, zinc from 3.59±0.15 to 8.71±0.01, sodium from 49.89±0.16 to 57.78±1.20 and iron content from 3.75±0.05 to 4.52±0.01 whilst magnesium and potassium decreased significantly from 198.09±0.07 to 69.08±0.06 and 487.08±0.03 to 144.78±0.27 respectively. Processing of cowpeas resulted in slight but significant increase in protein content (20.47±0.21 to 28.50±0.10), increased calcium (138.18±0.12 to 148.18±0.12 mg/100 g), magnesium (14.23±2.00 to 19.18±0.31 mg/100 g), potassium (232±4.00 to 443.41±0.02 mg/100 g) and iron (4.85±0.03 to 4.86±0.04 mg/100 g). Conversely zinc and sodium decreased from 4.5±0.30 to 2.9±0.10 mg/100 g and 31.85±0.03 to 11.64±0.02 mg/100 g, respectively. Notably for orange maize, protein content did not change from 10.06±0.04 to 10.04±0.04 g/100 g before and after processing. Calcium increased from 47.02±2.82 to 57.99±8.85 (mg/100 g), magnesium from 90.91±0.11 to 108.30±0.53 (mg/100 g), potassium from 2.13±0.04 to 4.33±0.25 (mg/100 g), sodium from 0.50±0.02 to 0.70±0.02 (mg/100 g) and iron from 0.50±0.02 to 1.25±0.05 (mg/100 g). Zinc decreased from 6.2±0.2 to 3.53±0.55 (mg/100 g). Tannins, oxalates and phytates decreased significantly after processing of all three crops. Results showed that germination and roasting increased the nutritional profile and decreased anti-nutrient content in finger millet, cowpeas and orange maize. Therefore, it is important to consider germinating and roasting these grains during processing to increase the nutritional potential of the end food product. Further studies are required to investigate the decrease in some nutrients after germination and roasting and possibly establish optimum processing parameters for improved nutrient profile of these food crops. Key words: Traditional grains, millet, orange maize, biofortification, germination, roasting, nutrients, anti-nutrients

A REVIEW ON AN UNDERUTILIZED WILD EDIBLE PLANT: GINGERBREAD PLUM (Neocarya macrophylla)

Many of the diverse plant species in Africa that are known to contain numerous compounds that are healthy are still untapped or unexplored by western society. Wild plants with edible portions are those that naturally grow on farms or other untamed terrain, and are essentially rich in supplementing nutritional requirements such as vitamins and minerals. Gingerbread plum (Neocarya macrophylla) is a fruit bearing plant and is among the popular wild fruit in Nigeria. Many sections of the tree including the leaves, peels, fruits, stem bark and seeds are utilized either as a antimicrobial agent, supplement, traditional medicine and many more. The portion of the tree is enclosed with varied proportion of important components most commonly used as therapeutic to curb diseases caused by some microorganisms, The leaves extract showed different levels of antimicrobial effect against the microorganisms such as Staphylococcus aureus, Escherichia coli, Pseudomanus aeruginosa in many studies. Moreover, for the nutritional and antinutritional composition of the gingerbread plum fruits peels, research shows a better result of proximate composition that is believed to not interfere with health and wellbeing. Similarly, fruit pulp are popularly used as food which provides a vital macro and micro nutrients such as Minerals like iron, zinc, etc.; dietary fiber; anti-oxidants; amino acids; bioactive compounds; and phytochemicals which are significant for disease prevention, good nutrition, and deliver health benefits and great taste. Furthermore, seeds from the gingerbread plum contain high proportion of oil commonly entitled with physicochemical and antioxidants characteristics, also stem bark of the tree was used to heal pain with antimicrobial activity. Different medicinal applications was evaluated apart from their utmost utilization as a food supplement, hence the increase in global population with realization for the diversification in the utilization of available resources to reduce menace in mortality rate shows the necessity for the use of gingerbread plum as a crucial part.

Pentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization

This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standard analytical methods. The results of the focus group study showed that P. butyracea is essentially used for its butter which is prepared by women processors who hand down the skill of butter processing to their children. The butter is used for cooking, frying, and preparing traditional delicacies, and the plant is known to possess some therapeutic potential. The seed recorded the following mean proximate values: fat content of 35.82%, carbohydrate of 50.97%, 1.81% ash, 2.68% protein, 1.34% crude fibre, and moisture of 7.39%. The most abundant mineral in the seed is potassium (32.93 mg/100 g). Calcium, magnesium, phosphorus, sodium, iron, and zinc were at levels of <10 mg/100 g. Antinutritional factors found present in P. butyracea seed include oxalate (2737.42 mg/100 g), tannins (55.44 mg/100 g), saponins (10.23 mg/100 g), and alkaloids (9.18 mg/100 g). Also, the P. butyracea seed recorded mean total phenolics of 725.85 mg GAE/gdw), total flavonoids of 2313.15 μg (QE)/gdw, and DPPH activity of 82.02%. Although rich in fat, carbohydrates, and some minerals that can be exploited in food applications, the high contents of some antinutrients may pose nutritional challenges to its use. The findings from the indigenous knowledge investigation about Pentadesma butyracea seeds would partly influence the choice of appropriate processing approaches to maximising its value regarding food security challenges of indigenes in the study areas.

Effect of storage condition on the nutritional and anti-nutritional composition of kurkura (Ziziphus mauritiana Lam.) fruit from North-Eastern Ethiopia

Ziziphus mauritiana is used as food and medicine. It is very nutritive and contains high amounts of calcium, phosphorus, iron, vitamin C, and beta-carotene. To choose an appropriate technique for fruit preservation, this study evaluated the effect of temperature and time on the nutritional and anti-nutritional qualities of Ziziphus mauritiana fruit harvested from Kobo Woreda in North-Eastern Ethiopia. This study assessed the impact of preservation parameters on the nutritional and anti-nutritional properties of Ziziphus mauritiana fruit, such as storage temperature and preservation day (time). Ziziphus mauritiana fruit was also analyzed to evaluate storage temperature and preservation day on its nutritional and antinutritional composition and found moisture content (5.25–10.99%), ash content (4.74–10.70%), crude fiber (3.81–17.88), fat (0.49–2.16), nitrogen content (1.01–1.8%), protein content (6.33–11.27), phytate content (67.27–659.33 mg/100 g m), and tannin content (3842.46–16577.80 mg/100 g m). The findings revealed that both individual and interaction effects were highly significant differences (p-value, 0.0001) in each nutritional and antinutritional content of the fruit. The results of this study showed that it was possible to store Ziziphus mauritiana fruit using plastic bags (High-Density Polyethylene Bags), and further deep-freezing the fruit had the best effect on preserving it in its fresh state (without damage) for up to 45 days.

Effect of household processing on nutritional and antinutritional composition, mineral-mineral ratios, and functional properties of Colocasia leaves

Colocasia leaves are high in nutrients and other phytochemicals but their utilization remains limited due to a lack of awareness. Higher content of anti-nutritional factors like oxalic and tannic acid in Colocasia leaves limit nutrient availability. In the present study, the effect of four household procedures viz. soaking (8–12 h), microwave heating (2–6 min), cooking (30–60 min), and blanching (1–3 min), followed by sun drying, was studied on the nutritional, antinutritional and functional properties of Colocasia leaves. A significant increase in crude fibre (25.7%–29.65%), and protein (4.33–15.6%) content was found in all the treatments except for the microwave treatment. A significant decrease in fat (5.7–31.4%), ash (20.34–28.22%), oxalic acid (27.07–35.32%), and tannic acid (up to 96%) was also found in various treatments. Among the minerals, a significant increase was reported for calcium (up to 16.38%), and iron (up to 5.9%). The highest mineral retention was found in soaked samples. The soaked and cooked samples also had a higher Ca: Mg ratio. A significant change in functional properties was also found. FTIR peaks suggested no significant qualitative effect occurred on phytochemical or physicochemical characteristics. Cluster analysis showed that cooking was second to soaking in terms of overall quality which were most comparable to the control. Cooking efficiently reduced the antinutritional factors, however, a significant loss of nutrients and functional properties was also observed. Therefore, the soaking of Colocasia leaves for 8–10 h is recommended as the best practice before their food applications.

Nutritional composition of some wild edible plants consumed in Southwest Ethiopia

Wild Edible Plants (WEPs), namely Chaw (Solanum nigrum L.), Shutamodoroy (Vigna membranacea A. Rich), Entut (Dioscorea praehensilis Benth.), Gagut (Trilepisium madagascariense D.C.), and Tikawoch (Cleome gynandra L.), are naturally grown WEPs and are consumed by the Meinit cultural community in the Bench Maji zone of southwest Ethiopia. However, their nutritional and anti-nutritional compositions of these WEPs have not been documented. In this regard, the proximate, mineral and anti-nutrient contents of the edible portions of these WEPs were analyzed using standard food analysis methods. The nutritional analysis revealed that the WEPs contain valuable nutrients in the following ranges: protein (4.0–21.7%), fat (0.7–6.1%), fiber (8.9–22.3%), carbohydrates (38.1–83%) and energy (275–371.1 kcal/100 g). These WEPs were also rich in macro and micro minerals such as calcium (3.7–594.8 mg/100 g), potassium (440.6–1487.8 mg/100 g), sodium (174.9–277.4 mg/100 g), magnesium (68.2–588.1 mg/100 g), iron (0.8–38.5 mg/100 g), zinc (2.4–5.9 mg/100 g) and copper (0.1–0.5 mg/100 g). The phytate, condensed tannin, and oxalate content of WEPs varied from 8.6 to 307.3 mg/100 g, 5.8–329.0 mg/100 g, and 43.7–443.9 mg/100 g, respectively. The result indicated that these WEPs are rich sources of nutrients that could help combat nutrient deficiencies, particularly in rural communities. The results of this study can be used as baseline information for the nutraceuticals industry and community-based nutrition practitioners.

Nutritional Assessment of Pulps and Partial Characterization of Seed Oils from Varieties of Pear Fruits

The nutrients and chemical contents of Persea americana, Dacryodes edulis, and Canarium scheinfurthi fruits and partial characterization of their seed oils were carried out to ascertain their nutritional benefits. The fruit pulps were analyzed for chemical (proximate) composition, amino acids profile, vitamins, and phytochemical and anti-nutritional compositions. Oils were extracted from the fruit seeds and the physico-chemical properties of the seed oils were determined according to the standard protocols. The results showed that the fruit pulps contained an abundance of macro- and micro-nutrients which varied significantly (p &lt; 0.05) among the varieties with low anti-nutrients. The essential amino acid contents were high and varied significantly (p &lt; 0.05) among the varieties. Glutamic acid, followed by aspartic acid had the highest concentration of the amino acids, while the concentrations of methionine and cysteine were low in all the varieties. The results also revealed high essential amino acids score values, above 100% for isoleucine and total aromatic amino acids. The physicochemical properties of the fruit oils showed that the oils were edible (low acid value) and may have industrial potential due to their low peroxide, iodine, and saponification values. Overall, the results showed that the pears are nutritionally rich and could serve dietetic and industrial purposes.

Nutritional and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire

Mango is an important tropical fruit around the world which is subject of large-scale production and extensive marketing. Unfortunately, much of its production is discarded as waste, usually consisting of its peel and kernel. This leads to high losses in mango sector and also ecological problems. This study aims to characterize nutritional and anti-nutritional properties of almond flour from Kent mango kernel. Also, after sampling Kent kernels from dried mango factories of Korhogo (Northern Côte d’Ivoire), they were washed and sun dried at 32- 35°C for 10 hours a day during 8 days. The drying mango kernels were peeled and almonds inside were removed, cut into small pieces and sun-dried to constant mass. The dry almond were crushed to obtain flour. Some nutritional and anti-nutritional properties of flour were determined. For nutritional compositions, analysis show that almond flour contains 7.6±0.35% moisture, 4.25±0.04% protein, 16.14±0.21% lipids, 1.95±0.15% ash and 70.06±0.56% carbohydrates. In addition, this almond flour contains amino acids which are mostly including lysine and leucine with respectively content of 64.19% and 13.89%. Also, flour contains minerals between 1.70 and 0.2 % which most important are potassium, magnesium, calcium and phosphorus. The almonds flour is composed of vitamin C and vitamins B1, B2 and B9. Concerning anti-nutritional factors, analysis of almond flour show that it contains tannins and phytates with respectively content of 119.27±1.47 mg/100g and 65.82±0.28 mg/100g. These above results show that almond flour of Kent mango kernel can be used for food purposes after elimination of anti-nutritional factors.

Discerning the proximate composition, anti-oxidative and prebiotic properties of de-oiled meals: Mustard and Rice-bran

The de-oiled meals are the less economically viable counterparts obtained from post oil-extraction process. These de-oiled meals are extremely rich constituents of various nutrients such as carbohydrate, protein, dietary fibre and minerals. However, in addition to the nutrition, it also has a significant content of various anti-nutritional factors that can be removed by simple processing methods. These de-oiled meals are largely discarded and disposed of as waste, leaving only a small portion to be used for feeding animals. The progressively increasing demand for alternative sources of naturally occurring feed stuffs necessitates utilisation of de-oiled meals to its full potential for feeding animals and fishes that are being raised/cultured for commercial objectives. In this paper, we have analysed the nutrient, anti-oxidants, as well as anti-nutritional composition of the two de-oiled meals mustard and rice-bran, followed by evaluation of their prebiotic properties with respect of Lactobacillus acidophilus bacteria. The de-oiled meals were good sources of protein, carbohydrate crude fibre, polyphenols and flavonoid. They were found to contain low amounts of phytates and tannates and demonstrated prebiotic activities comparable to that of commercial inulin. The de-oiled meals also inhibited amylase enzyme activity. The mustard meal had the highest amylase inhibitory activity i.e., 49.75%. Therefore, these edible oil industry wastes have a great potential to serve as a nutrient dense food for animals and their utilisation will help to reduce the burden on environment as well as meet the ensuing demand gap.

Anti-nutritional and gas chromatography-mass spectrometry (GC-MS) analysis of ethanol root extract and fractions of Sphenocentrum jollyanum

Abstract Objectives The anti-nutritional composition and gas chromatography-mass spectrometry (GC-MS) analysis of ethanol root extract and fractions of Sphenocentrum jollyanum (SJ) were carried out. Methods The anti-nutritional factors and GC-MS were analysed using standard methods. Key findings The anti-nutritional constituents of the samples were in the order of phenols &amp;gt; terpenoids &amp;gt; flavonoids &amp;gt; tannins &amp;gt; glycosides &amp;gt; alkaloids &amp;gt; hydrogen cyanide &amp;gt; saponins &amp;gt; steroids. The phytochemicals were significantly (P &amp;lt; 0.05) higher in extract than fractions, the terpenoids value obtained as 1904.72 mg/100 g from ethanol extract is significantly higher (P &amp;lt; 0.05) than the values of 935.80 mg/100 g and 968.92 mg/100 g gotten from it ethyl acetate and methanol fractions, respectively. There is no significant difference (P &amp;gt; 0.05) for the ethyl acetate 0.74 mg/100 g and methanol 0.79 mg/100 g fractions of steroids. However, the methanol fraction of tannins, phenols, glycosides, saponins and hydrogen cyanide were significantly higher than its ethyl acetate fractions. Conclusion Chromatogram of GC-MS analysis of the samples of SJ showed 49, 43 and 24 peaks for crude ethanol extract, ethyl acetate and methanol fractions, respectively. GC-MS analysis of the crude ethanol root extract and fractions as shown in Tables 2–4 contain hexadecanoic acid, oleic acid and nonanoic acid methyl ester. The ethyl acetate and methanol fractions of SJ contain 16.9 and 10.1% of 1, 2-benzenedicarboxylic acid, bis (8-methylnonyl) ester, respectively.

Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

Nutritional composition and cytotoxicity studies of black monkey (Strychnos madagascariensis) ripe fruit

Strychnos madagascariensis also known as black monkey orange is found in tropical and subtropical Africa including South Africa, Lesotho, Zimbabwe, and Swaziland. The fruit is consumed traditionally as food in the northern coastal region of Kwazulu-Natal in South Africa and the Southern part of Zimbabwe. This study investigated the nutritional, anti-nutritional composition, and cytotoxicity of S. madagascariensis ripe fruit. Fruits were randomly selected, and the parameters of each experiment were measured in triplicates. The seed coat and fruit pulp were analysed for proximate, mineral and anti-nutrients (phytic and oxalic acid) composition using standard protocols. The cytotoxic effect of methanolic extracts from the fruit parts of S. madagascariensis was tested on human embryonic kidney (HEK293) and cervical cancer (HeLa) cell lines using the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazoliumbromide] cell proliferation assay. The fruit pulp’s moisture (6%), ash (11%), protein (5%), fat (1%), fibre (12%), and carbohydrate (12%) contents were significantly different (P&lt;0.05) from the compositions of the fruit pulp (5% moisture, 5% ash, 4% protein, 33% fat, 8% fibre and 11% carbohydrate). The minerals analysed were significantly (P&lt;0.05) higher in the fruit pulp compared to the seed coat (testa). The fruit's seed coat and fruit pulp's methanolic extracts did not show any significant toxicity in the HEK293 cell line. The seed coat's methanolic extract exhibited moderate toxicity in the HeLa cell line. The methanolic extracts from both fruit parts showed a dose-dependent effect in HEK293 and HeLa cell lines. The results of the cytotoxicity analysis revealed the safe nature of the fruit pulp while caution needs to be taken when consuming the seed coat. The seed coat contained 1.39±0.01% phytic acid, but oxalic acid and phytic acid were not detected in the fruit pulp. This study suggests that the fruit parts could serve as a source of potassium, magnesium, and nitrogen, but poor sources of protein, carbohydrates, and fat (pulp). Key words: Anti-nutrients, Cytotoxicity, Extracts, Fruit, Minerals, Proximate, Pulp, Seed

Nutritional composition and functional properties of maize – soya bean composite flour

The functional properties, proximate, mineral and anti-nutritional composition of maize/soya bean composite flour blends were investigated. The maize flour (MF) was blend with soya bean flour (SF) in the ratios of 90:10,80:20, 70:30, 60:40 and 50:50 (MF: SF) respectively. The flour blends were analyzed using Standard methods. The range in functional properties of the blends were, bulk density, (0.90 ±0.09 - 0.94 ±0.12g/mL), swelling capacity, (1.79 ±1.68 - 2.29 ±1.22%), pH (5.18 ±0.29 - 6.76 ± 0.48) and water absorption capacity (11.96 ±0.18 - 16.22 ±0.11%). The proximate composition of blend shows that the protein content of the samples increased steadily with increased substitution with soya bean flour 79.13 ±0.10 % in 90:10 and 63.66 ±0.34 % in 50:50 sample ratios while carbohydrate and fiber decreased, fat, and ash increased with increase in soya bean flour addition. The mineral composition of the blends also showed that potassium, phosphorous, iron, zinc and magnesium was increasing, while the anti-nutrient gradually decreased as shown in the following ranges, phytate (0.36 ± 0.01- 1.23 ± 0.01 mg/100g), oxalate (0.10 ± 0.01-0.31 ± 0.01 mg/100g.) and tannin (0.02 ± 0.01- 0.18 ± 0.00 mg/100g) respectively. The study showed that the nutritional value and functional properties of maize flour can be drastically improved by supplementing the flour with adequately processed Soya bean flour. Swelling capacity, water absorption capacity, pH, protein, ash, phosphorus, potassium, calcium, iron, zinc and magnesium contents of the composite blends increased significantly with increased supplementation with soya bean flour. Compositing maize and soya bean flour has resulted in decreased anti-nutrient content of the composite flour samples. Soya beans can effectively be used in locally formulated weaning foods as an acceptable protein supplements. The processes, parameters and formulation developed through this study has successfully produced a high protein energy weaning food with acceptable functional characteristic as well as excellent nutritional quality.

Comparative Analysis on Nutritional and Anti Nutritional Composition of Fresh and Dried Tomatoes (Lycopersicom esculentum, Solanum Lycoperiscum) Obtained from Gusau Central Market Zamfara State, Nigeria

Tomatoes are one of the essential fruit consumed throughout the world. Lacks of storage facilities to mitigate post harvest loss still remain a greater problem. Drying is an important and traditional process to remove the moisture from the food. The basic principle of drying is to prevent microorganisms and increases shelf life without deteriorating. The aim of the study was to determine the proximate, mineral and anti nutritional compositions of dried and fresh tomato obtained from Gusau central market Zamfara State. Using A.O.A.C and statistical method. Results showed that moisture content reduced from 91.70% - 10.52%, Carbohydrate content increased from 7.60% - 76.4%, lycopene reduced from 89.52% - 70.91%, total energy increased from 32.68% - 317.67%, while protein, fiber, ash and vitamin c had no significant reduction from fresh to dried sample. There was no loss of mineral content from fresh to dried tomatoes, only reduction of content in mg/100g from fresh to dried sample; Calcium 30.06 – 25.35mg, Phosphors 28.52 – 20.60mg. The phytochemical screening showed the presence of Tannin, Oxalate, phytate, Sapoin, Phenolic, flavonoid and alkaloid in both fresh and dried samples. Tannin had low concentration from 0.09 – 0.21mg, while alkaloid and flavonoid had 20.51 – 15.23mg and 28.62 – 20.51mg respectively. The traditional way of drying still remains the available method for farmers to prevent post harvest loss of tomatoes; therefore, Conducive environment has to be provided for the farmers to avoid possible contamination during drying.

Comparative Study of Proximate, Mineral and Anti-nutrient Composition of African Yam Bean (Sphenostylis stenocarpa Hochst Ex. A. Rich. (Harms.) Accessions

Background: This study compared the proximate, mineral and anti-nutritional composition of selected accessions of African yam bean. The objective was to assess the potential of these accessions to contribute to food and nutrition security critical to the survival of many rural communities currently ravaged by hunger and malnutrition in Africa. Methods: Eight (8) accessions of African yam bean were used for this study. Seeds of each accession were processed and chemically analyzed using AOAC standard methods. The samples were replicated three times and F-LSD were used to separate significant means. Result: Results obtained showed that there were significant variations in the proximate, mineral and anti-nutritional composition of the accessions. Accession TSs 519 had the highest crude protein composition (22.53%), dry matter (91.14%), carbohydrate content (22.53%), sodium (80.46 mg/100 g) and the lowest moisture content 8.86%. The ash content was highest in accession TSs 568 (5.26%). Accession TSs 535 had the highest content of phytate (3.74%), oxalate (1.73%), HCN (1.72%) and tannins (1.44%). Magnesium and potassium were highest in accessions TSs 595 (90.26 mg/100 g) and TSs 568 (280.51 mg/100 g) respectively. The high protein and carbohydrate contents of African yam bean could supplement traditional dishes consumed by both children and adults in order to alleviate protein-energy malnutrition in the developing countries especially in Africa, where this legume is indigenous.

Nutritional composition of some selected, unprocessed amaranth grain (Amaranthus spp) varieties in Nigeria

The Amaranth grain is highly nutritious, yet it is hardly utilized in Nigeria. This study seeks to evaluate the nutritional composition of the various Amaranth grains available locally within the country. Five identified varieties were obtained from a research institute in Nigeria and a variety from the market in Ondo State, Nigeria. The six varieties were sorted separately and cleaned manually prior to grinding into flour and then subjected to chemical analysis which included proximate content, minerals, and anti-nutritional composition. An investigation of the constituting proximate, minerals and anti-nutritional compositions of the grain flours was conducted, using standard procedures. Proximate composition was determined using the Association of Official Analytical Chemists (AOAC) methods, carbohydrates were determined by difference, energy content was determined using bomb calorimetry model, mineral analysis were done using atomic absorption spectrophotometer and flame photometer while the anti-nutrients were determined using potassium permanganate titration method and spectrophotometrically. The results were analyzed using ANOVA (p ˂ 0.05) which showed significant difference between the moisture content of the market sample and other types (9.50 – 12.13%). Also, the fat and crude fibre contents of Amaranth grain flour ranged from 5.84 to 21.06 % and 0.61 to 2.07 %, respectively. Though the protein contents of the flour samples were not significantly different (14.36 – 16.03%) from each other, the mineral composition (calcium 193.34 – 247.91 mg/100g, magnesium, 65.59 – 73.48 mg/100g, manganese 6.13 – 13.24 mg/100g, sodium 360 – 435 mg/100g) was relatively high. The anti–nutrient composition showed that the varieties were low in phytate and the values ranged from 0.21 –1.74 mg/100g, the oxalate level of the varieties averaged 15.02 mg/100g for the six samples, the tannin level ranged from 9954.6 to 13565 mg/100g. The study showed that Amaranth grain flour is potentially a food commodity item for value addition either by its lone use or in composite flour formulation. Key words: Amaranth grain flour, Proximate analysis, Protein content, Minerals, Anti–nutrients, Nigeria