Association Of Official Analytical Chemists Research Articles

Nutritional, phytochemical composition and antioxidant activities of the red and white Malakwang (hibiscus species) leaves

Malakwang (Hibiscus species) is a common vegetable in Uganda diets. This study established the nutritional, phytochemical composition, and antioxidant activities of the red and white malakwang leaves. Malakwang leaves were harvested six weeks after germination. Nutrients and phytochemicals were quantified and qualified using the methods of Association of Official Analytical Chemists (AOAC) and High-Performance Liquid Chromatography (HPLC). The antioxidant activity was determined using the 2, 2- Diphenyl-1-picrylhydrazyl (DPPH) scavenging method. The quantity of crude fat was significantly higher (p<0.05) in the white malakwang leaf samples (6.9 %) than the red (3.3%). The red had significantly higher (p<0.05) quantities of calcium (1753.6 mg), magnesium (1814.4 mg), iron (233.4 mg), vitamin A (RE) (952.7 µg) and vitamin E (22.8) per 100 g when compared to the 1522.2 mg, 1297.9 mg, 179.7 mg, 857.6 µg, and 16.8 µg, respectively for the white malakwang leaves. The white malakwang leaf samples had higher (p<0.05) quantities of flavonoids (25.7 %) and alkaloids (5.5) than the 20.7 % and 2.1 %, respectively for the red malakwang leaves. The red malakwang leaf extract had more mucilage and coumarin contents than the white malakwang leaves. The white and red leaf extracts scavenged 61.3% and 52.7% of DPPH radicals, respectively, which are similar to the 62.2% scavenged by vitamin C. Malakwang leaves could significantly contribute to dietary intake of crude fibre, essential oil, calcium, magnesium, zinc, vitamin A (RE), C and E and phytochemicals hence suggesting a correlation with the cultural health claims for improving breast milk production, appetite, immunity and healing of sores and wounds. Further studies on the evaluation of nutrients and phytochemicals in malakwang leaves are recommended to approve the results of this study. Experimental trials in humans could be performed to evidence the effect of malakwang leaves on breast milk production and healing of sores and wounds. Also, the determination of essential fatty acids and the effect of preparation and post-harvest methods are recommended for further studies. Key words: Nutritional, antioxidant activities, health benefits, indigenous, malakwang (Hibiscus) species

Direct Hot Solid-Liquid Extraction (DH-SLE): A High-Yield Greener Technique for Lipid Recovery from Coffee Beans.

Soxhlet extraction is a method recommended by the Association of Official Analytical Chemists (AOAC) to determine the lipid content in plant samples. Generally, n-hexane (toxicity grade 5) is used as the solvent (≈300 mL; ≈30 g sample) at boiling temperatures (69 °C) for long times (≤16 h) under a chilled water reflux (≈90 L/h), proportionally aggravated by the number of repetitions and samples determined. In this sense, the technique is neither safe nor sustainable for the analyst or the environment. This article presents the development of an alternative and more sustainable procedure for determining the lipid content in raw Arabica coffee beans. A 33 full factorial design was used to perform direct hot solid-liquid extractions in 4 mL vials, varying the ground grains and solvent ratios, temperatures, and times. An optimal condition resulted in an extractive yield statistically equivalent to Soxhlet, without variation in the composition of the oil fatty acids determined by GC-MS after hole oil transesterification. This procedure was presented as a sustainable alternative to Soxhlet extraction because it does not require water for cooling and needs a smaller volume of solvent (2 mL) and sample mass (0.2 g); it also has a smaller generated residue, as well as requiring a shorter time (1.5 h) and less energy expenditure for extraction.

Local wisdom-based instant cream soup as functional emergency food during health crises and disasters

Background: The development of functional food with local ingredients of black soybeans and brown rice in the form of cream soup as emergency food is important. These foods have high nutritional content for nutritional preparedness efforts in disaster and health crises. Objective: This study aims to determine the acceptability and nutritional value of three types of cream soup (original flavor, mushroom, and vegetable onion). Methods: There were 236 panelists from 3 provinces (West Java, Yogyakarta, and East Java) for the sensory acceptability test. Nutritional value is measured with HPLC, AAS, or Gravimetric methods according to AOAC (Association of Official Analytical Chemists). Result: The best results for the acceptability of the overall parameter of cream soup in 3 flavors of original (6.6±2.3), mushroom (6.7±2.3), and vegetable onion (7.2±2.4) were in the provinces of West Java. The highest nutritional value of the 3 cream soup variants is found in the mushroom variant with nutritional values of energy (418.14 kcal), protein (12.75 gr), fat (12.65 gr), fiber (15.76 gr), and sodium (1,608 g). Conclusion: The best acceptable product in terms of color, aroma, texture, and taste was the vegetable onion cream soup variant. One portion of cream soup can meet daily energy requirements of 21.5%.

Nutrient Stability in NASA Spaceflight Experiment Rodent Food Bars.

The Nutrient-upgraded Rodent Food Bar (NuRFB) is the standard diet for mice in NASA's Rodent Research Project aboard the International Space Station (ISS). Given the nature of spaceflight and the lengthy production process of the food bars, a shelf-life assessment was conducted to evaluate nutritional stability over time (ranging from 0 to 27 months) and under different storage conditions (refrigerated, ambient, and refrigerated + ambient), where ambient is 22-23 °C. Lipid oxidation markers and fat- and water-soluble vitamins were assessed under various time and temperature conditions using AOAC International methods. Vitamin D levels showed a minor decrease, and riboflavin fluctuated slightly over time, but all vitamin levels remained above National Research Council (NRC) minimum requirements. Food bars stored at 4 °C showed significantly higher thiamine levels than the bars that underwent some degree of ambient temperature storage, but all met the NRC guidelines. Minimal lipid oxidation was observed for up to 18 months, and no mold or yeast growth occurred despite the high moisture content of the bars. This study confirms that NuRFBs maintain stable vitamin and lipid oxidation indices, ensuring adequate nutrition for rodents during spaceflight.

Heavy Metal Contamination Suspected Cause of Mass Deaths in Seaweed Cultivation in Waters Affected by Mine Waste

Since 2012 until this year, there has been a decrease and a mass death of seaweed, especially in centers where mining exploitation is located. The need for technology on seaweed that is almost extinct is eroded due to environmental damage caused by mining industry waste. One technology that can be used in genome editing is mapping and selecting potential superior genes in several seaweeds cultivated in Morowali waters. This research uses experimental research methods. The data collection technique in this study is observation—water measurement and sampling at 16 stations. The collected data were then analyzed by the International Modification Association of Official Analytical Chemists (AOAC) method 2005: 999.10, using Flame Atomic Absorption Spectrophotometer (FAAS) and Graphite Furnace Atomic Absorption Spectroscopy (GFAAS). The results showed that the heavy metal content in mercury/mercury, arsenic, nickel, and lead exceeded the aquatic biota threshold. In addition, the highest heavy metal content in Fatufia and Lalampu waters is accompanied by reddish and muddy watercolor.

Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of the flours of these tubers, their functional properties, and the phenolic profiles of both the skin and the pulp, since the flour used is a mixture of both. Methods: The proximal characteristics were determined as established by the Association of Official Analytical Chemists (AOAC), the functional properties, water holding capacity (WHC), swelling capacity (SC), and oil holding capacity (OHC); and the profile of phenolic compounds was carried out by high performance liquid chromatography-mass spectrometry (HPLC-MS). Results: Results revealed that the tubers contain more than 50% carbohydrates, with U. tuberosus having 14% fiber and A. xanthorrhiza having 4.07% fiber. Notably, they are rich in minerals, such as potassium (K), with levels of 4.12% and 3.32% for U. tuberosus and A. xanthorrhiza, respectively. In terms of functional properties, U. tuberosus exhibited a WHC of 0.78 g water/g dry matter (DM), an SC of 1.42 g water/g DM, and an OHC of 0.44 g oil/g DM. In contrast, A. xanthorrhiza showed a WHC of 0.96 g water/g DM, an SC of 3.86 g water/g DM, and an OHC of 0.18 g oil/g DM. Additionally, the study identified various hydroxycinnamic acids, including caffeic acid 4-O-glucoside and p-coumaroyl glucose, as well as methoxyflavonols, such as 3,7-dimethylquercetin. Conclusions: These characteristics suggest that the flours could be valuable for the production of bakery products, pastries, pastas, or foods requiring high viscosity. Furthermore, U. tuberosus and A. xanthorrhiza flours have potential applications in the development of functional foods, thus promoting their use and adding value to these tubers produced in the Andean region.

Influence of milling processing on mineral and proximate composition of maize products

AbstractMaize and maize products are major staples consumed worldwide and contain dietary nutrients essential for human nutrition. Processing methods influence the safety and nutritional quality of maize products. This study investigated the effect of different milling processing factors on the mineral and proximate composition of maize products. The study also estimated the contribution of maize products to daily mineral intake. An atomic absorption spectrophotometer was used to determine the mineral content of samples. Proximate composition was determined using methods of the Association of Official Analytical Chemists. A multiple 24‐h dietary recall was used to estimate daily mineral intake of respondents who consume maize products in a cross‐sectional study. The results obtained showed that milling methods influenced the mineral and proximate compositions of the maize products. Mineral content in the milled maize samples followed the order P > Mg > Zn > Fe. The wet milling method retained the highest Fe and P contents, whereas the dried milled sample showed an increased Mg content. The estimated daily mineral intakes of participants were below the World Health Organization recommended standard limits. The respondents were at risk of deficiency of the minerals Fe and Mg. Public health education on sufficient dietary intake of these essential minerals should be intensified.

Comparative Study on the Proximate Composition and Amino Acid Levels in Chanterelle (Cantharellus cibarius) and Wood Ear (Auricularia auricula) Mushroom Samples

Mushrooms have been consumed by mankind for millennia. They are macrofungi with a distinctive fruiting body which can be hypogeous or epigeous, large enough to be seen with unaided eyes. They are not widely consumed due to lack of information on its nutritive value. Therefore, this research was carried out to compare the proximate gross energy composition as well as amino acids levels in two selected edible mushrooms (Cantharellus cibarius and Auricularia auricula). Fully matured species of Chanterelle mushroom (Cantherellus cibarius) and Wood ear mushroom (Auricularia auricula) were collected from different parts of Southern and Northern Cross River; Ikom and Bekwara precisely. The collected samples were air dried for 5 days and then stored in transparent polythene bag for analysis. The dried and stored mushroom were pounded to powdered form and then subjected to amino acid analysis using isocratic HPLC and proximate analysis for proximate composition using the standard methods of Association of Official Analytical Chemist (AOAC). The results of this research showed that chanterelle mushroom has high concentration of amino acids compared to Wood ear mushroom. However, there was significant differences (p<0.05) in the levels of isoleucine in both mushrooms. There were no significant differences in the proximate composition and gross energy levels of both mushroom species. Some of the amino acids detected in both mushrooms were: methionine, threonine, isoleucine, leucine, phenylalanine, valine, tryptophan, histidine, arginine, aspartic acid, glycine, alanine and glutamic acid. Based on the findings of this study, the two edible mushrooms were observed to have appreciable levels of gross energy and amino acids. However, Chanterelle mushroom had higher protein composition than wood ear. Hence, it can be concluded that Chanterelle mushroom has greater nutritive value and more suitable for consumption.

Composition of Donkey Meat (Equus Asinus) from the Puno Region, Peru

Objective: To determine the proximate chemical composition of donkey meat (Equus asinus) considering the variables of animal class (young and adult) and commercial cut (shoulder, rib and leg) with the purpose of nutritionally assessing it as an alternative source of red meat. Theoretical Framework: Donkey meat is characterized by a low intramuscular fat content and could be used as a valid alternative to other species of red meat such as beef and sheep in the Puno region, Peru. However, little is known about the nutritional quality of meat from donkeys that are slaughtered at the main equine slaughterhouse in southern Peru. Method: Muscle tissue samples were taken from the following muscles: deltoid, Longissimus dorsi and biceps femoris representing the commercial cuts of shoulder, rib and leg, respectively. Chemical analysis (moisture, protein, fat and ash) was performed following the protocols established for meat by the Association of Official Analytical Chemists (AOAC), in the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics of UNA-Puno. Data analysis was performed in a randomized complete block design (DBCA) and the LSD significance test (α=0.05). Results and Discussion: The proximate chemical composition of donkey meat is as follows: moisture 73.79%, protein 19.23%, fat 4.53% and ash 1.20%. The animal class (young and adult) and the commercial cut (shoulder, rib and leg) have a significant effect on the moisture and fat content (p≤0.05), with an inverse relationship between the two; but there is no effect on the protein and ash content (p>0.05). Implications of the research: It was possible to demonstrate that the meat of donkeys from the Puno region has a similar composition to the red meat of other domestic species, so it can be a good alternative to replace red meat. Originality/Value: This study contributes to the literature by knowing the chemical composition of donkey meat from the Puno region, Peru for consumption purposes as a substitute for red meat or for the preparation of meat by-products.

Proximate Analysis On Nile Tilapia Artificial Feed From Shrimp Waste

Nile Tilapia (Oreochromis niloticus) is the most widely cultivated freshwater fish because it can grow well in tropical countries and temperate regions. This research aims to create artificial feed that matches the nutritional parameters needed by nile tilapia. This artificial feed will use the basic ingredients of shrimp waste, with addition of oilcake, bran, starch flour, vitamins, squid oil, and water. There are four variables used to make artificial feed with different basic and additional ingredients, as well as varied processing techniques. After artificial feed is completed, proximate analysis will be carried out to test composition of crude fiber, carbohydrates, water, fat, ash, and protein using various methods. The test method for the composition of crude fiber, carbohydrates, fat, ash, and protein follows the method set by the Association of Official Analytical Chemists (AOAC). Based on the results of proximate analysis, variable 1 (V1) has fulfilled the nutritional content of protein and moisture content needed by nile tilapia. This shows that artificial feed formulations from shrimp waste can be used because protein is an important element for nile tilapia growth, but the content of crude fiber, carbohydrates, fat, and ash exceeds ideal value for nile tilapia nutrition. This also occurs in variables 2, 3, and 4 that have not met nutritional needs, especially protein. However, the composition of artificial feed with shrimp waste and addition of meal, bran, starch flour, vitamins, and water in V1 can be further investigated to reduce the content of crude fiber, carbohydrates, fat, and ash.

Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour

The present study compares the major (finger, sorghum, pearl) and minor millet flours (barnyard, foxtail, kodo, little, proso) with wheat flour for their nutritional (proximate, mineral and polyphenolic content), antinutritional, functional, morphological, and pasting properties. The millet flours protein content varied from 13.71 to 6.39 g/100 g, followed by ash content varied from 2 to 1.02 %, lipid varied from 1.62 to 5.68 %, carbohydrate 67.78–73.70 %, crude fibre 0.92–4.77 g/100 g and moisture 9.45–12.69 % as compared to the wheat flour having 12.07 g/100 g, 1.22 %, 1.67 %, 71.89 %, 2.26 g/100 g and 10.89%, respectively was determined using official protocols of AOAC (Association of official analytical chemists). Calcium was found to be significantly higher in finger millet flour 87.02mg/100 g. Atomic spectrometer, rapid-visco analyser (RVA), fourier transform infra- red spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimeter (DSC) was used to measure minerals, pasting, functional, morphological and thermal properties respectively. The raw millet flours showed good pasting properties as in barnyard millet flour with 1216 cp peak viscosity and pearl millet flour having 88.05 °C pasting temperature which is approximately similar to the wheat flour used as control. The highest total phenolic content was found to be in finger millet flour i.e. 1318.12 mgGAE/100 g. The antinutritional factors namely tannin and phytic acid was lowest found to be in foxtail millet flour 8.03mg/100 g and 0.37mol g-1. Functional properties such as water holding capacity was found to be good in finger millet flour (3.12 g g-1) and oil holding capacity was good in kodo millet flour (2.50 g g-1), the foaming capacity was good in barnyard (4.11 %) whereas dispersibility was good in little millet flour (85.02 g/ml) compared to wheat flour. The FTIR revealed the presence of amide group and the presence of starch protein complex. The thermal analysis showed the presence of higher amounts of proteins and lipids in the minor millet flours. Significant differences (p ≤ 0.05) were also determined in most of the values of the millet flours. This present work on comparative study would contribute to reduce risk of over-reliance on staple gluten containing cereals, and to formulate and optimize healthy food products of different preferences from the above-mentioned gluten free nutritive flour in combinations or as alone.

Characterization of the Physicochemical and Energetic Properties of Alchornea cordifolia Leaves and Fruits Harvested in three Regions of Côte d'Ivoire

Aims: This study aims to enhance the nutritional value of the leaves and fruits of Alchornea cordifolia by characterizing the physicochemical compounds through their dosage. Study Design: To solve health problems, humans use different methods, including the use of spontaneous wild plants such as Alchornea cordifolia. Place and Duration of Study: This study was carried out at the Agro-valorization laboratory of the Jean Lorougnon Guédé University of Daloa between November 2023 and July 2024. Methodology: The plant material consisted of leaves and fruits of Alchornea cordifolia harvested from three regions. The characterization of the pH and lipid ash, pH, dry matter, carbohydrates, energy values contents was carried out by official analysis methods (Association of Official Analytical Chemists), proteins by the Kjeldahl method, lipids by the Soxhlet method, fibers by the Weende method, and total and reducing sugars were determined using the UV-VIS spectrophotometry method by spectrophotometric use. Results: the samples analysed contain the highest average content of proteins 15.11% for young leaves, 3.7% lipids, 3.9% pH, 58.69% carbohydrates and 261.63 kcal energy value. In terms of dried leaves, 6.02% ash, 91.80% dry matter and 37.83% fibre. Mature leaves record 6.66% total sugars and 3.2% reducing sugars. Conclusion: In conclusion, these leaves, whether young, dried, or mature, offer a variety of essential nutrients that can meet different nutritional needs, ranging from protein and energy intake to digestion and mineral intake.

Simultaneous analysis of certain tree-nut allergens in cookies by LC-MS/MS

In this study, four tree-nut allergens were identified using liquid chromatography-mass spectrometry (LC-MS/MS) with a reverse-phase XSelect HSS C18 SB column (100 mm x 2.1 mm, 3.5 µm) and corresponding guard column. The gradient solvent program employed 0.1% formic acid in water and 0.1% formic acid in acetonitrile, with a flow rate of 0.5 mL/min, a positive ion electrospray ionization (ESI+) source, and a multiple reaction monitoring (MRM) mode. The method was validated following the guidelines of AOAC International. Results showed that the method had good specificity, with calibration curves constructed in the concentration ranges of 30.5 - 1220 µg/g for almonds, 102 - 4080 µg/g for cashews, 128 - 5120 µg/g for hazelnuts, and 122 - 4880 µg/g for pistachios. Limits of detection were 9 µg/g for almonds, 30.6 µg/g for cashews, 38.4 µg/g for hazelnuts, and 36.6 µg/g for pistachios, while limits of quantification were 30.5 µg/g for almonds, 102 µg/g for cashews, 128 µg/g for hazelnuts, and 122 µg/g for pistachios. The repeatability and accuracy of the method met AOAC requirements. The method was used to analyze the content of four groups of nut allergens (almond, cashew, hazelnut, and pistachio) in ten cookie samples from the Hanoi area. Results indicated that three samples contained undeclared allergens on the food labels.

Analysis of the nutritional and antinutritional contents of tubers of Agew potatoes (Plectranthus edulis) grown in the Awi Zone, Amhara regional state of Ethiopia

Plectranthus edulis is one of the most important tuberous plants, is an indigenous plant, and grows in middle- and high-altitude areas. This study investigated the proximate, antinutritional, antioxidant, and mineral compositions of P. edulis (Agew potato) grown in the Dangila, Ankesha, and Banja districts in the Awi zone of the Amhara region, Ethiopia. The proximate composition was determined via the Association of Official Analytical Chemists (AOAC) protocol. The moisture, ash, crude fat, crude protein, crude fiber, carbohydrate, phytate, tannin, TPC, TFC, and DPPH assay results ranged from 70.87 to 74.92 g/100 g, 3.92–4.58 g/10 g, 0.36–0.61 g/100 g, 6.86–9.29 g/100 g, 3.18–3.56 g/100 g, 71.79–78.81 g/100 g, 61.48–108.04 mg/100 g, 8.46–44.15 mg/100 g, 17.53–28.42 mg/g, 2.75–5.71 mg/g, and 52.94–71.49%, respectively. The concentrations of Na, P, Fe, Cu, and Zn ranged from 261.85 to 603.90 mg/kg, 82.02–251.82 mg/100 g, 23.74–65.36 mg/kg, 9.98–16.27 mg/kg, and 17.68–30.20 mg/kg, respectively. The Agew potato from Dangila had a better nutritional content than Banja and Ankesha. Agew potatoes are nutritious and medically important tuber plants used to secure food, especially in undernourished societies.

Determination of some NSAIDs content in meat by liquid chromatography with tandem mass spectrometry (LC-MS/MS)

Nonsteroidal anti-inflammatory drugs (NSAIDs) are the most widely used group of drugs worldwide for pain relief, anti-inflammation, blood clot prevention, and fever reduction, but they can cause some side effects bad for health if used incorrectly. NSAIDs are on the list of drugs that must be monitored according to Council Directive 96/23/EC. The fact that NSAIDs are also used in animals for anti-inflammation, fever reduction, and pain relief raises concerns that animal products such as meat, eggs, and milk may be contaminated with NSAIDs, affecting human health if consumed like eating right. Therefore, developing a method to analyze NSAIDs in meat products is necessary, contributing to assessing the quality of meat products currently circulating on the market. In this study, 4 common substances in the NSAIDs group were studied and identified by liquid chromatography with tandem mass spectrometry (LC-MS/MS) using a Symmetry C18 chromatographic column with an ESI (+) positive electron spray ionization source and multiple reaction monitoring (MRM) mode. The validity of the method was confirmed according to the guidelines of the Association of Official Analytical Chemists (AOAC). The results showed that the method has good specificity, the linearity range from 5.0 to 100 µg/kg, the detection limit of 1.5 µg/kg, the quantification limit of 5.0 µg/kg; precision and accuracy with relative standard deviation (RSD) less than 11% and recoveries ranging from 81.1 to 111%, meeting AOAC requirements. The method was used to analyze the content of NSAIDs in 15 meat samples in Hanoi. The results showed that 7 samples showed tolfenamic acid exceeding the quantitative limit of the method.

Simultaneous determination of acid carnosic and carnosol in rosemary-containing foods by high-performance liquid chromatography with photodiode array detection (HPLC–PDA)

The research was conducted to develop and validate a simultaneous quantification method for acid carnosic (CA) and carnosol (CAR) in rosemary-containing foods using highperformance liquid chromatography coupled with photodiode array detection (HPLC–PDA), with a simple and fast sample processing procedure. Analytical samples were extracted using a methanol–phosphoric acid mixture (99.5:0.5, v/v) at room temperature for 20 minutes. The chromatographic conditions were as follows: Sunfire C18 column (4.6 mm x 250 mm; 5 µm), mobile phase consisting of 0.1% phosphoric acid – acetonitrile (40:60, v/v), flow rate of 1 mL/min, injection volume of 10 µL, detection at 230 nm. The method was validated according to the Association of Official Analytical Chemists (AOAC) criteria. The results showed that the method had good specificity, and the standard curves of acid carnosic and carnosol were linear in the concentration range of 2.5 – 200 µg/mL. The limits of detection (LOD) for acid carnosic and carnosol were 0.3 µg/mL and 0.25 µg/mL, respectively. The limits of quantification (LOQ) for acid carnosic and carnosol were 1 µg/mL and 0.75 µg/mL, respectively. The recovery rates were in the range of 98.8 – 100.6% (acid carnosic) and 97.5 – 102.2% (carnosol). Repeatability and internal reproducibility met the requirements of AOAC. The method was applied to evaluate the acid carnosic and carnosol levels in 20 food samples collected from the market, such as rosemary leaf powder, dried rosemary leaves, rosemary herbal tea,...

A Review on Some Physico-Chemical Compositions of Bread Wheat Determined by Using Destructive and Non-Destructive Methods

Some physico-chemical compositions of bread wheat (Triticum aestivum) were determined by using destructive and non-destructive methods. Standardized conventional method by Association of Official Analytical Chemists (AOAC) food analysis scheme was used for the destructive approach while near infrared spectrophotometer was used to measure some proximate compositions of wheat as a non-destructive method[1]. Near infrared techniques for obtaining the proximate compositions in the bread wheat was found to be more economical and faster without destroying the actual proximate compositions of the grains. The proximate compositions of bread wheat determined by using non-destructive measurement were moisture content 11.07 ± 0.03%, crude fiber 3.00 ± 0.00% and carbohydrate 71.80 ± 0.35% and the proximate compositions of bread wheat determined by using the destructive measurement were 9.50 ± 0.10%, 2.67 ± 0.07% and 67.28 ± 0.39%, respectively. Statistical analysis showed that there was no significant difference between the values obtained by the destructive and non-destructive methods for the determination of the physico-chemical compositions of bread wheat samples. Therefore, non-destructive method is economical, fast and save time compared to the crushing of the sample and addition of chemical reagents in the samples.

Determining the Ideal Temperature and Fermentation Duration to Enhance Crude Protein Content and Reduce Crude Fiber in Rice Bran Using Solid-State Fermentation with Aspergillus niger (USM F4)

Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days.

A Comparative Evaluation of the Antisickling, Elemental and Proximate Analysis of the Leaves of Three Khaya species Found in Nigeria

Sickle cell disease (SCD) is traditionally treated in Nigeria by the Traditional Medical Practitioners (TMPs) with medicinal plants and other plant products. One of the herbs commonly used singly or in combination with other plant materials is Khaya, which is widely distributed in Africa, with three species existing in Nigeria. These are Khaya senegalensis A. Juss (KS), Khaya grandifoliola (WELW) CDC (KG) and Khaya ivorensis A. Chev. (KI). In this study we evaluated the anti-sickling activities of the leaf extracts of the three Khaya species leaves with a view to authenticating the ethnomedicinal claims, and assess the proximate as well as the elemental constituents that may contribute to the properties. Dried leaves of the Khaya species were extracted by cold maceration and Soxhlet methods using water, ethanol and petroleum spirit as extractives. Filtered extracts were concentrated in vacuo at 40oC and dried in a lyophilizer. Inhibitory and reversal models were employed to evaluate their anti-sickling effects on Hb SS red blood cells following standard procedures. Proximate and elemental analysis were determined using the simple analytical procedure as described by the Association of Official Analytical Chemistry (AOAC) of 1987, 13th Edition Washington DC P1094 and Dry Ashing method of AOAC 2006 respectfully. Anti-sickling results showed that the Soxhlet ethanol extracts of the Khaya species demonstrated significant (p≤0.05) ability to reverse and inhibit the sickling of red blood cells in-vitro with KI having the highest inhibitory and reversal of 60.04+1.77% and 74.97+2.23% respectively at 4 mg/ml concentration. The proximate analysis revealed the richness of the Khaya leaves in minerals, proteins and carbohydrates. Khaya leaves contained calcium, magnesium, sodium, phosphorus, and other essential elements within the limits of dietary requirement. Khaya species could therefore be recommended for further development into herbal remedy in the management of sickle cell disease.

Trace Elements and Proximate Analysis of <i>Boswellia dalzielii</i> Stem Bark

Boswellia dalzielii (B. dalzielii) Hutch is a tree plant of the Burseraceae family found in Savannah woodlands. The decoction of stem bark has been reported to be useful in treating gastrointestinal diseases, rheumatism, septic sores, and sexual ailments. Additionally, it has demonstrated antifungal, antibacterial, and anti-inflammatory properties. The research was undertaken to evaluate the trace element contents and nutritional contents of the stem bark of B. dalzielii using standard methods of the Association of Official Analytical Chemists (AOAC). The elemental analysis showed the presence of: Zn (5.82±0.021 mg/kg), Cu (4.22±0.017 mg/kg), Mn (31.24±0.114 mg/kg), and Fe (9.12±0.318 mg/kg), Se (3.13m±0.223 g/kg) Cr (0.0026±0.211 mg/kg), Co (0.00 mg/kg), Mo (0.0016±0.001 mg/kg), Cd (0.0037±0.117 mg/kg), Ni (0.0016±0.324 mg/kg), and I (4.15±0.214 mg/kg). While the proximate analysis revealed the presence of the following: ash content (5.97±0.315%), moisture (6.22±0.115%), protein (18.52±0.018%), fiber 16.2±0.215%), crude fat (6.02±0.002%), and carbohydrate (31.73±0.224%). Trace elements have well-characterized physiological functions within the body. They regulate biological processes, thereby stabilizing the structures of cells when they are supplied at the normal level, but their deficiency leads to different kinds of diseases. The study suggests that the trace elements present in the bark sample of B. dalzielii may be of value and may have prognostic significance in the early diagnosis and therapy evaluation of some diseases, especially various types of cancer, as well as in anti-diabetic agents. The results of the proximate analysis depict the potentiality of the plant as a good source of nutraceuticals.