| 1 |
Author(s):
Iwu Irenus Chinonye, Chijioke-Okere Maureen, Onu Uchenna Lynda, Ukaoma Adanna A. , Onwumere Fidelis.
Page No : 1-11
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Minerals and Phytochemical Constituents of Mangifera Indica Seed Kernel Obtained from Eastern Nigeria
Abstract
The analysis on the seed kernel of Mangifera indica was carried out in the laboratory with the view of determining its phytochemical constituents as well as its mineral constituent. The sample was screened for its phytochemicals and the minerals determination was performed by the ashing method with the aid of a muffle furnace and bulk scientific atomic absoption spectrometer (AAS). Results obtained revealed that the seed kernel is rich in phytonutrients as it contains alkaloids, tannins, phenols, saponins, glycosides, flavonoids and steroids. Similarly, the mineral composition revealed that the seed kernel contained essential minerals such as; Potassium, 0.013mg/g, Sodium 0.788mg/g, Magnesium 0.005mg/g, Calcium 0.009mg/g, Manganese 0.039mg/g, Iron 0.101mg/g, Zinc 0.058mg/g, Copper 0.0016mg/g, Cobalt 0.010mg/g and Chromium 0.008mg/g. These results not only highlighted the usefulness of this sample but gives credence to fact that the Mangifera indica seed kernel could act as a veritable food supplements for both domesticated animals and man.
| 2 |
Author(s):
Adamu Shahidah Ahmad, Farouq A. A, Magashi M. A, Sokoto A. M.
Page No : 12-18
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Microorganisms Associated with the Traditional Fermentation of African Locust Beans for the Production Tasty Food Condiment (Dawadawa)
Abstract
Microorganisms associated with the traditional fermentation of African locust beans for the production Tasty Food Condiment (Dawadawa) was carried out. The organisms involved in the fermentation of the seeds were determined by standard microbiological and biochemical methods. The organisms identified are from genera Bacillus, Kurthia, Staphylococcus, Listeria and Micrococcus. Hazard and critical control point (HACCP) at each stage during fermentation was determined, washed seeds and water used for washing was found to have high number of microorganisms. Microbial fermentation increased the bioavailability of nutrients in the condiments produced from the seeds of P.biglobosa. African locust bean is a good source of protein and can be used as a Tasty Food Condiment (Dawadawa).
| 3 |
Author(s):
Nwankwo I.I.M, Okeagu O.D., Okereke A.C., Davids E.C.F..
Page No : 19-29
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A Review of the Breeding of Clonally Propagated Sweetpotato Genotypes for Acquired Resistance to Sweetpotato Pathogen Complex
Abstract
The vegetative propagation of sweetpotato crop by farmers involves taking of vine cuttings, from a previous year's crop which increases the risk of a buildup of viruses and other pathogens. The importance of virus diseases and their buildup in farmers’ planting materials has been shown convincingly to drastically reduce yield of sweetpotato varieties. This has contributed to slow sweetpotato breeding process as a result of genotype decline, flower abortion and malformation of leaves. Chemical control measures to prevent virus insect vectors are no longer useful as chemical sprays destroy insects' pollinators. However, resistant sweetpotato varieties have made considerable contribution to plant breeding in terms of yield and provision of planting material. As a result of the merits of disease resistant sweetpotato varieties, this review discussed the ''Breeding of clonally propagated sweetpotato genotypes for acquired resistance to sweetpotato pathogen complex". The review indicated that sweetpotato plants that failed to inherit resistance genes could be made to acquire defense mechanisms in field evaluation in hotspot fields and agro-ecologies through adaptation breeding to incorporate resistance to pathogens in the clonally bred sweetpotato genotypes. This enable the sweetpotato genotypes acquires natural resistance to major diseases attacking the sweetpotato crop in the field. Resistance sweetpotato genotypes eliminates losses from diseases and are environmentally friendly.
| 4 |
Author(s):
Okwunodulu I.N., Mmeregini I.P., Okwunodulu F.U., Okakpu J.C..
Page No : 30-39
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Inter-Relationship of Dehulling and Toasting on the Proximate Composition and Atwater Factor of African Bread Fruit (Treculia africana) Seeds
Abstract
We studied the influence of dehulling on proximate and dietary energy profiles of toasted fresh and mature breadfruit seeds. Procured bread fruit seeds were washed to remove residual slimy substance with water and sorting to remove debris, stones and immature seeds. The seeds were divided into two batches. One batch was parboiled at 1000C for 15min, dehulled and winnowed after cooling to remove the hulls, and toasted in a frying pan at 45°C for 30m with constant stirring to obtain dehulled toasted bread fruit (DTB) sample. The other batch was toasted directly without dehulling at same temperature and time regime to obtain un-dehulled toasted breadfruit sample (UTB). Both samples were allowed to cool to room temperature and packed in air tight container for analyses. Proximate analysis was carried out using standard analytical procedures. Energy profiles were calculated using the Atwater factor. Results obtained showed that UTB sample had significant (p<0.05) higher moisture (9.59%), protein content (17.38%), ash (2.47%) and crude fat (9.76%) than DTB sample with moisture (6.39%) crude protein (16.83%), ash (2.25%) and crude fat (8.66%). The DTB sample had significant (p<0.05) higher crude fiber (1.44%) and carbohydrate (64.43%) contents than UTB sample respective values of .37% for crude fiber and 59.43% for carbohydrate. The DTB sample had significant higher energy value of 1643Kj/100g (390.40kcal/100g) than 1613Kj/100g (350.51kcal/100g) from UTB. The UTB retained more nutrients than DTB samples.
