Biological Sciences Papers & Publications

On-farm research was conducted at Gouripur sub-district under Mymensingh district of Bangladesh during the boro (mid November-June) season in 2013-14 and 2014-15 to evaluate the performance of non-puddled rice cultivation with and without crop residue retention. The rice var. BRRI dhan28 was transplanted by two tillage practices, viz., puddled conventional tillage (CT) and non-puddled strip tillage (ST) and at two levels of mustard residues, i.e., no-residue (R0) and 50% residue (R50). The experiment was designed in a randomized complete block design with four replications. There were no significant yield differences between tillage practices and residue levels in 2013-14. But in the following year, ST yielded 9% more grain compared to CT leading to 22% higher Benefit-Cost Ratio (BCR). Retention of 50% residue increased yield by 3% compared to no-residue, which contributed to 10% higher BCR. The ST combined with 50% residue retention yielded the highest grain yield (5.81 t ha-1) which contributed to fetch the highest BCR (1.06).

Svedbergopen

Saline and sodic (alkali) soils can significantly reduce the value and productivity of affected land. By estimation, slightly more than one-fourth of irrigated farmland in the United States is affected by soil salinity. Ions most commonly associated with soil salinity include the anions chloride (Cl–), sulfate (SO4=), carbonate (HCO3–), and sometimes nitrate (NO3–) and the cations sodium (Na+), calcium (Ca++), magnesium (Mg++), and sometimes potassium (K+). Crops differ in ability to tolerate salt accumulation in soils, but if levels are high enough (more than 16 mS/cm), only tolerant plants will survive. As salts accumulate in soil, the soil solution osmotic pressure increases. Reclamation of sodic soils is different; excess sodium must first be replaced by another cation and then leached. Sodic soils are treated by replacing the sodium with calcium from a soluble source.

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The aim of the paper is to evaluate the association of organic farming to strengthen the sustainability of organic agriculture. Organic agriculture shows abundant benefits, as it reduces many of the environmental impacts of conventional agriculture, it can increase efficiency in small farmers’ fields, and it reduces reliance on costly external inputs, and guarantees price premiums for organic products. Organic farmers also profit from farmer cooperative and the formation of social networks, which enhances good access to instruction, credit and welfare services. This paper brings out how the function of organic farming contributes for the sustainable practices and improving environment conservation, animal welfare, and product quality.

Svedbergopen

The screening of perfect diuretics for non-clinical utility in Diabetes mellitus is a relatively novel approach which gain inssight into underlying the pathophysiological processes. This study is aims to evaluate the diuretic effect of a crude aqueous & alcoholic extract of M.charantia Linn. using Albino Wistar Rat model. In this study, the comparative observation of Diuretic activity with standard and extracted compound were shown that the estimated 24‐hour urine contains the Na+ - 3.82 g, 3.82 g, 3.92 g and K+ - 1.35 g, 1.39 g, 1.48 g wt. for Vehicle control, Standard drug, and Extracted compound respectively. Which possess the favoring result means from the spot urine were 10.7±7.0 g/24 h and 3.9±2.1 g/24 h, respectively. Coefficients were 0.035, 0.022, 0.046 at (d±2SD = 7.07 g, 4.42 g and 8.92 g) for sodium chloride and 0.068, 0.031, 0.046 at (d±2SD =4.92 g, 2.31 g, and 3.34 g) for potassium chloride. The Na+ and K+ results can be deduced by conversion (1 g NaCl=0.4 g Na+, 1 g KCl≈0.5 g K+). The present study guide formulation of non clinical trials with statistical study to further measuring the claimed efficacy of M. charantia as a natural remedy for diabetes mellitus.

Dr. Wahul Umesh B

The butanol fraction of the leaves of Castanospermum australe Cunn. & Fraser., was tested on adult Callosobruchus analis (pulse beetle) for its insecticidal activity by impregnation method at concentrations of 3, 9, 48, 240 and 354 μg / cm2. The result showed that the extract is toxic to Callosobruchus analis and the LD50 was found to be 38 µg/cm2. The insecticidal activity of the butanol fraction of Castanospermum australe leaves against adult Callosobruchus analis was determined by impregnation method in five different concentrations and the result so obtained revealed that the extract is toxic against the test insect (pulse beetle). The mortality was lowest (14 %) at 3 µg/cm2 and highest (96 %) at 354 µg/cm2 (Table). The LD50 by log-log graph was found to be 38 µg/cm2. It may be said that the saponins of this plant could be utilized as a natural insecticide that could be an effective alternative for insect pest management.

Dr. Salman Ahmed

Melilotus officinalis (L.) Pallas. is used traditionally to treat hypertension and chronic venous insufficiency. The high prevalence of hypertension and the side effects of antihypertensive drugs potentiate us to evaluate Melilotus officinalis. The hypotensive effect of Melilotus officinalis butanol fraction (MOBF) was investigated in anaesthetised normotensive rats. The doses of 60, 80 and 100 mg/ kg, i.v., produced a significant (P<0.05) decrease in blood pressure. The statistically non-significant reduction in blood pressure was shown by 20 and 40 mg/ kg, i.v. These results suggest that Melilotus officinalis exhibited a hypotensive effect in normotensive rats. However, further evaluation of compound-related activity is required.

Dr. Salman Ahmed

The seed flours of Macrotyloma uniflorum (Lam.) Verdc., Phaseolus lunatus Linn., and Phaseolus vulgaris Linn. were investigated for their total, soluble and insoluble oxalate contents by HPLC. The total oxalate content of Macrotyloma uniflorum, Phaseolus lunatus and Phaseolus vulgaris were 1.24, 1.77 and 1.71 mg/ g, respectively. The % age of soluble oxalate was Macrotyloma uniflorum (19.50), Phaseolus lunatus (15.08) and Phaseolus vulgaris (15.88). The calculated soluble oxalate: calcium ratio of all tested legume flours is lesser than one and hence will not create any resistance in calcium bioavailability.

Dr. Salman Ahmed

The % age elemental composition (ash, crude fat, crude protein, moisture and total carbohydrates) was determined in the Macrotyloma uniflorum (Lam.) Verdc., Phaseolus lunatus Linn., and Phaseolus vulgaris Linn., legume flours. M. uniflorum contained moisture (8.9), ash (3.34), crude fat (1.30), crude protein (18.15) and total carbohydrate (68.31). Similarly, moisture (9.14), ash (3.73), crude fat (1.78), crude protein (22.64) and total carbohydrate (62.71) were estimated in P. lunatus. Meanwhile, P. vulgaris contained moisture (9.43), ash (3.61), crude fat (3.49), crude protein (19.46) and total carbohydrate (64.01). The gross, ash free, moisture and ash free calorific values were also determined. P. vulgaris showed the highest(3.91) and P. lunatus lowest (3.84), whereas M. uniflorum (3.86) caloric values (kcal/g), respectively. The elemental composition and caloric values of tested legume flours justify them as good sources of nutrition and energy.

Dr. Salman Ahmed

The use of geo-morphometric variables to discriminate fish populations is one of the appropriate, effective and widely adopted approaches to study population dynamics. To determine intrinsic population variability in goldstripe ponyfish, Karalla daura sampled from Keti Bunder, Karachi Fish Harbour, Hawks Bay and Pasni along the coastal belt of Pakistan. Size frequency distribution based on normal distribution demonstrates that individuals of 13 cm total length were common in all groups. Some fifteen morphometric and six geometric variables were used to develop Principal Component Analysis (PCA) that revealed (76%, 13.9% and 9.8%) variation deduced from first three components. The population sampled from Karachi fish harbors showed significant taxonomic variability. An eigenvalue 7.251 and canonical correlation 0.937 among four groups was appraised from PCI whereas Wilks’ Lambda test of function λ = 0.27 was significant at P <0.05. The highest variance percentage was the most correlated among the groups defined by total length, girth, 2nd dorsal fin, pectoral fin rays, eye dia, snout to extended gill cover and head length parameters. PC-II accounted for 13.9% of the variance that are more correlated with standard length, snout to eye tip, eye tip to first dorsal fin, base of 1st dorsal fin, last fin ray to tip of caudal, anal fin ray to pelvic fin ray, chin to snout and pelvic fin to pectoral fin. PC-III showed 9.8% variance with fork length, total weight, anal fin rays, last anal fin ray to 1st dorsal fin, tip of caudal fin to last anal fin ray, last anal fin ray to 1st anal fin, first pelvic fin to chin, eye to chin, 1st dorsal fin to last anal fin ray and last dorsal ray to last anal fin ray. among the groups. Whereas PC-IV has 0.3 % variance denoted by total weight, tip caudal fin to last anal fin ray. The PCA displayed a clear discrimination by sampling site, especially specimen from Karachi fish harbor were distinct from other location. Keti Bandar specimen was not dispersing as much as by geographical discrimination. Overall, results revealed that different topographies and environmental conditions causing significant variation in populations of Karalla daura. Therefore, it is assumed that this species has ability to adopt different ecosystem for survival despite acquiring adverse impact on phenotypic characteristics.

Imtiaz Kashani

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p>0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p<0>0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p<0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

OKECHUKWU OBED CHUKWUEMEKA

Water contamination has become a global challenge which must be tackled. This study examined the contamination level of water in four locations at Ogbete area Enugu state. Carters street had the highest pH of 5.23 which is below the WHO standards limits for drinking water. The conductivities ranged from the highest conductivity 1445 μs/cm, which is below the WHO limits (8-10,000 μs/cm), TDS (1000 mg/l., TSS (WHO (500 mg/l). For alkalinity, the four locations were all below the (150 mg/l) standard set by World Health Organisation. Results showed that most of the physicochemical, biological and heavy metals parameters considered in this study were significantly above the permissible or allowed by WHO. It is therefore recommended that the water should be treated before use.

OKECHUKWU OBED CHUKWUEMEKA

Potassium Bromate (KBrO3) is an oxidative agent capable of causing hematological alterations and other toxic effects. Amaranthus Viridis (Inine) is a medicinal plant traditionally used for various therapeutic purposes. This study investigated the ameliorative effect of ethanol extract of Amaranthus viridis (Inine) on the haematological parameters in potassium bromate (KBrO3) intoxicated Albino Rats. Thirty (30) rats divided into six (6) groups consisting of five rats each, group one as the normal control, group two as the negative control (50 mg/kg of KBrO3 only), group three Vitamin C (100 mg/kg) + 50 mg/kg of KBrO3and group four to six (200 mg/kg, 400 mg/kg, and 800 mg/kg) respectively. KBrO3 exposure significantly altered some haematological indices in the rats indicating a haematotoxic effects. The results showed a dose-dependent improvement in several haematological parameters upon coadministration of Amaranthis viridis occurred. The red blood cell count (RBC), packed cell volume (PCV), haemoglobin concentration (Hb), and white blood cell count (WBC) exhibited notable recovery in comparison to the KBrO3-treated group. Platelet count (PLT), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), and mean corpuscular hemoglobin concentration (MCHC) also demonstrated positive alterations in response to the extract. The group receiving the highest dose of the leaf extract (800 mg/kg) alongside KBrO3 displayed the most significant improvement in the aforementioned parameters, indicating a potential dose-dependent protective effect against KBrO3-induced haematotoxicity. These findings suggest the potential therapeutic efficacy of Amaranthus viridis extract in mitigating KBrO3-induced hematological alterations.

OKECHUKWU OBED CHUKWUEMEKA

The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the last lot was processed raw and used as control. The flour samples obtained were analysed for proximate, mineral, vitamin and antinutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of 6.14-11.24% moisture, 8.18-14.37% crude protein, 3.06-4.61% fat, 2.04–3.32% ash, 3.18–3.56% crude fibre, 62.90–76.98% carbohydrate and 350.57–368.50 kJ/100g energy, respectively. The mineral composition of the samples showed that the flours contained 128.81–174.16 mg/100g calcium, 88.86–212.20 mg/100g, potassium, 134.71–166.77 mg/100g phosphorus, 89.17 – 122.76 mg/100g, magnesium, 14.28–18-11 mg/100g iron and 3.24–5.59 mg/100g zinc, respectively. The vitamin composition of the flours were 1.15–1.37 mg/100g ascorbic acid, 1.15–135 mg/100g thiamine, 1.19–1.55 mg/100g niacin, 1.34–1.85 mg/100g riboflavin, 1.09–1.29 mg/100g folic acid, 1.37–1.95 mg /100g vitamin A and 1.27–1.66 mg/100g vitamin E, respectively. The results showed that the roasted and autoclaved African yam bean flours generally had higher crude protein, fat, ash, crude fibre, mineral and vitamin contents than the boiled and blanched flour samples compared to the raw sample. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor activity, tannin, phytate, oxalate, saponin and haemagglutinin of the samples were significantly (p<0.05) reduced by boiling, autoclaving roasting and blanching treatments compared to the raw sample. However, the study revealed that the processed African yam bean flours have the potentials to be used as nutrient dense ingredients in the preparation of a wide range of food products than the raw sample especially in both underdeveloped and developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent.

OKECHUKWU OBED CHUKWUEMEKA

This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed into blanched, boiled, roasted, and autoclaved pigeon pea flours, while the fifth lot was processed raw and used as control. The raw and thermally processed samples obtained were analysed for nutrient and antinutrient composition using standard methods. The proximate composition of the samples showed that the flours had a range of 8.61 - 11.46 % moisture, 21.13 - 23.94 % crude protein, 1.26 - 1.68 % fat, 5.12 – 6.10 % crude fibre, 1.74 – 2.97 % ash, 55.56 – 60.41 % carbohydrate and 333.45 - 342.75 kJ/100g energy, respectively. The mineral composition showed that the flours contained 86.24 – 144.72 mg/100g calcium, 137.80 – 170.33 mg/100g magnesium, 125.86 - 156.76 mg/100g potassium, 66.66 – 95.62 mg/100g sodium, 4.38 – 6.64 mg/100g iron and 130.27 – 178.29 mg/100g phosphorus, respectively. The vitamin content of the flours were 3.09 - 4.33 mg/100g ascorbic acid, 0.05 - 0.17 mg/100g thiamine, 0.03 - 0.21 mg/100g riboflavin, 0.13 - 0.28 mg/100g niacin, 3.21 - 6.25 mg/100g vitamin A and 1.10 - 2.70 mg/100g vitamin E, respectively. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor, tannin, phytate, oxalate, saponin and haemagglutinin ranged from, 2.30 – 5.61 Tiu/mg, 0.81 – 1.5mg/100g, 1.12 - 4.18mg/100g, 0.48-4.01 mg/100g, 1.28 – 3.66 mg/100g and 1.30 – 7.44 Hiu/g, respectively. Therefore, the study showed that thermally processed pigeon pea flours could be used as nutrient dense ingredients in the preparation of a wide range of foods for children, adolescents and aged adults especially in developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

This research work aimed to evaluate the effects of thermal processing treatments on the nutrient anti-nutrient composition of Afzelia africana (Akparata) flour. The seeds were sorted, cleaned and processed into boiled, roasted and autoclaved lima bean flours. The flours obtained were analysed for proximate, vitamin and anti-nutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of moisture, 8.23-12.40%, crude protein, 15.98-25.95%, fat, 21.00-28.21%, ash, 1.34-2.89%, crude fibre, 2.00-3.45%, carbohydrate, 38.68-49.33%, and energy 424.13 – 482.37kJ/100g, respectively. The vitamin contents of the flours showed that the samples contained 0.02±0.00 - 0.08±0.00mg/100g riboflavin, 0.78 - 1.98 mg/100g niacin, 0.40 - 0.89 mg/100g thiamine, 120.40-234.70mg/100g vitamin A, 72.11-134.19mg/100g ascorbic acid, 09.67-17.65mg/100g vitamin E, 310.60-430.60mg/100g B6, 3.47-5.87mg/100g B12, respectively. The result of the anti-nutrient composition of the flours also showed that the phytate, tannin, oxalate, cyanogenic glycosides, protease inhibitors, haemagglutinins inhibitors, levels of the samples were significantly (p<0.05) reduced by roasting and boiling treatments compared to the sample processed by autoclaving. In addition, the saponin content of the flours was relatively higher in boiled sample than in roasted and autoclaved flours. However, the nutrient and anti-nutrient contents of the flours observed that the flours have the potentials to be used as nutritional supplements in the preparation of a variety of food products than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

The study was undertaken to evaluate the nutrient composition, physical and sensory properties of bread samples produced from wheat, ground bean and sweet potato flour blends. The ground beans and sweet potatoes were prepared into flours and used at varying replacement levels (5-25% and 5-25%) for wheat flour in the production of bread loaves with 100% wheat flour bread as control. The nutrient composition, physical and sensory properties of the bread samples were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 7.53-8.03%, 9.06-14.52%, 3.12-4.68%, 3.42-5.15% and 2.41-3.04, respectively, while the carbohydrate and energy contents decreased from 74.46-64.58% and 362.16-358.52 KJ/100 g, respectively. The mineral composition of the bread samples also increased significantly (p<0.05) with increase in substitution of ground bean and sweet potato flours from 76.32-102.33 mg/100 g (calcium), 86.33-106.76 mg/100 g (potassium), 43.17-70.79 mg / 100 g (phosphorus), 92.14-112.15 mg / 100 g (magnesium), 1.52-2.05 mg / 100 g (iron) and 2.13-2.98 mg/100 g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and vitamin E contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 42.17-59.19 mg/100 g, 62.31-80.69 mg/100 g, 24.15-47.57 mg/100 g, 12.15-12.15-12.73 mg/100 g, 18.32-47.33 mg/100 g and 15.31-43.67 mg/100 g, respectively. The physical properties (loaf volume, loaf height, loaf weight, oven spring and specific loaf volume) of the bread samples decreased significantly (p<0.05) with corresponding increase in the addition of ground bean and sweet potato flours from 310.21-115.41 cm3, 6.82-3.84 cm; 410.21-246.31g, 458.15-407.94 cm and 0.76-0.26 cm3/g, respectively. The sensory properties of the samples showed that the control sample (100% wheat flour bread) was the most acceptable to the panelists and also differed significantly (p<0.05) from the composite flour breads in colour, texture, taste and flavour. Although the 100% wheat flour bread (control) had better sensory and physical properties, it had the least values in nutrient contents compared to the composite flour bread loaves. However, the study showed that the nutrient contents of wheat flour breads could be improved by enriching wheat flour with ground bean and sweet potato flours at the levels of 5-25% and 5-25%, respectively in the production of bread loaves.

OKECHUKWU OBED CHUKWUEMEKA

This study aimed at the evaluation of the quality attributes and sensory properties of noodles produced from composite blends of acha, adu, mungbean and moringa oleifera seed. Composite flours of acha, adu, mungbean and moringa oleifera seed were formulated by total replacement of wheat with acha, adu, mungbean and moringa oleifera seed at different graded ratios (B= (55:35:5:5), C= (55:30:10:5, D= (50:30:15:5), E= (50:25:20:5), F= (45:25:25:5) while 100% wheat flour was used as the control (sample A)). The composite flours were used to produce noodles and the noodles subjected to proximate analysis and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.22-13.90%, 2.32-4.48% ash, 10.13-17.90% protein, 1.50-5.71% lipid, 0.48-3.68% crude fibre, 54.33-75.35% carbohydrate and 340.31-355.42Kcal/100 g energy. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate and energy contents as the amount of mungbean flour increases. Sensory evaluation scores showed that noodles made with 0% wheat, 55% acha, 35% adu, 5% mungbean and 5% moringa oleifera seed can favourably compare with the control. It is recommended that the beany flavour of mung beans be removed before its addition in the composite blend in order to produce noodles that can be highly accepted.

OKECHUKWU OBED CHUKWUEMEKA

This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed into blanched, boiled, roasted, and autoclaved pigeon pea flours, while the fifth lot was processed raw and used as control. The raw and thermally processed samples obtained were analysed for nutrient and antinutrient composition using standard methods. The proximate composition of the samples showed that the flours had a range of 8.61 - 11.46 % moisture, 21.13 - 23.94 % crude protein, 1.26 - 1.68 % fat, 5.12 – 6.10 % crude fibre, 1.74 – 2.97 % ash, 55.56 – 60.41 % carbohydrate and 333.45 - 342.75 kJ/100g energy, respectively. The mineral composition showed that the flours contained 86.24 – 144.72 mg/100g calcium, 137.80 – 170.33 mg/100g magnesium, 125.86 - 156.76 mg/100g potassium, 66.66 – 95.62 mg/100g sodium, 4.38 – 6.64 mg/100g iron and 130.27 – 178.29 mg/100g phosphorus, respectively. The vitamin content of the flours were 3.09 - 4.33 mg/100g ascorbic acid, 0.05 - 0.17 mg/100g thiamine, 0.03 - 0.21 mg/100g riboflavin, 0.13 - 0.28 mg/100g niacin, 3.21 - 6.25 mg/100g vitamin A and 1.10 - 2.70 mg/100g vitamin E, respectively. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor, tannin, phytate, oxalate, saponin and haemagglutinin ranged from, 2.30 – 5.61 Tiu/mg, 0.81 – 1.5mg/100g, 1.12 - 4.18mg/100g, 0.48-4.01 mg/100g, 1.28 – 3.66 mg/100g and 1.30 – 7.44 Hiu/g, respectively. Therefore, the study showed that thermally processed pigeon pea flours could be used as nutrient dense ingredients in the preparation of a wide range of foods for children, adolescents and aged adults especially in developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

This research assessed the nutritional composition, microbiological and sensory attributes of maize-based fortified food with peanut and carrot blends. A total of six composite flour samples were formulated using varying ratios of maize, peanut, and carrot: (MPC1) 100% maize flour (control), (MPC2) 90% maize, 5% peanut, and 5% carrot, (MPC3) 80% maize, 15% peanut, and 5% carrot, (MPC4) 70% maize, 20% peanut, and 10% carrot, (MPC5) 60% maize, 25% peanut, and 15% carrot, and (MPC6) 50% maize, 30% peanut, and 20% carrot. The proximate, mineral, vitamin, antinutrient, and functional properties of these fortified food samples were assessed using established methodologies. The proximate analysis revealed a significant increase (p<0.05) in moisture, crude protein, fat, crude fibre, ash, and energy content of the fortified samples, with values ranging from 1.63% to 3.80%; 3.08% to 44.43%; 2.39% to 15.16%; 3.58% to 7.04%; 2.34% to 3.80%; and 381.75 to 432.52 KJ/100g, respectively, as the supplementation of peanut and carrot flours increased. Conversely, the carbohydrate content decreased from 86.98% to 27.64%. The mineral content of the fortified samples also showed a significant increase (p<0.05) with higher levels of peanut and carrot flour supplementation. The findings of this study indicated a statistically reduction (p<0.05) in the antinutrient profiles of the fortified food samples. Additionally, the vitamin content significantly increased (p<0.05) with the addition of peanut and carrot flours. The overall viable counts were significantly low, and there were no detectable coliform or fungal counts. Although, the result of sensory evaluation indicated that the control sample was more organoleptically acceptable than the substituted samples, incorporating these nutrient-rich and functional ingredients in the production of maize-based cereals may broaden the application of peanut and carrot flours in the creation of various cereal types and other cereal-based food items.

OKECHUKWU OBED CHUKWUEMEKA

The potential use of composite flours for the production of bakery products to increase and improve the protein content is one of the areas of research interest nowadays. In this study, suitability of wheat, soybean and unripe plantain composite flour blends was investigated for the development of cookies. Six blends of flour recipes were prepared by mixing different proportions of wheat flour (WF), soybean flour (SF) and unripe plantain flour (PF) and 100% WF served as control to produce cookies. The flour ratios were; A= (100 % wheat flour/control), B= (90:5:5), C= (80:15:5), D= (70:20:10), E= (60:25:15) and F= (50:30:20). The proximate composition varied from 7.48 - 14.01 %, 7.17 - 17.21 %, 1.65 – 5.22 %, 2.67 – 5.18 %, 1.55 – 5.88 % and 57.30 - 72.02 %, for moisture, protein, fat, crude fibre, ash and carbohydrate contents, respectively. The mineral contents ranged from 87.82 to 143.59 mg/100g, 44.35 to 78.15 mg/100g, 1.23-4.15 mg/100g, 1.27 to 2.18 mg/100g, 87.67 to 112.27 mg/100g and 67.98 to 157.22 mg/100g for potassium, calcium, iron, zinc and magnesium, respectively. The result of the mineral analysis revealed that the calcium and iron were the predominant mineral elements in the cookies samples and the mineral composition increased with level of plantain addition. This showed the viability of producing nutritious cookies with desirable nutritional qualities from wheat, soybean and unripe plantain.

OKECHUKWU OBED CHUKWUEMEKA