IPS Journal of Nutrition and Food Science

Nutritional Composition and Histopathological Effects of Composite Biscuits Made From Finger Millet, Soybean, and Wheat Bran on Albino Wistar Rats

Omolara Racheal Adegbanke — 2025-02-12

Biscuits are snacks consumed in between meals. Biscuit was produced from composite flour (finger millet flour, soybean flour, and wheat bran). Five samples; FSW1 (60% finger millet flour, 35% soybeans flour and 5% wheat bran) FSW2 (70% finger millet flour, 25% soybeans flour and 5% wheat bran) FSW3 (80% finger millet flour, 15% soybeans flour and 5% wheat bran) FSW4 (90% finger millet flour, 5% soybeans flour and 5% wheat bran) FSW5 (100% finger millet) of biscuit were produced from the composite flour and FSW6 (positive control). This study highlights the potential of finger millet, soybean flour, and wheat bran blends for the production of nutritious biscuits. Proximate composition biscuit and histopathology of Wistar rats were carried out. Proximate analysis showed increasing soybean flour content significantly increased protein (5.67-14.92%) and fat (19.65-26.59%) levels, moisture content reduced with values between (2.28-6.32%) and carbohydrate between (38.20-55.64%). Crude fiber ranged from 11.74-16.66%, with wheat bran contributing to higher values. Biscuits from the composite flours were fed to albino Wistar rats for 28 days before histopathological examination. Kidney histology showed no significant changes related to the feed composition, with some formulations displaying a nearly normal architecture. Liver histology revealed normal to nearly normal hepatic structure in most of the groups, with some sinusoidal dilation and diffusion. The heart histology indicated varying degrees of change, including connective tissue enlargement, muscle fiber changes, and lipid deposits in some formulations. The biscuit will provide a good source of protein and because of the high fiber content, it will aid digestion.

Impact of Geographical Variations on the Physicochemical Properties, Antioxidant Activities and Viscosity of Honey from Nigeria

Olugbenga Olufemi Awolu — 2025-01-12

Evaluation of the physicochemical properties, antioxidant activities as well viscosity of honey from the three main geographical areas (south, central and north) of Ondo State, Nigeria, was carried out in order to access how geographical variations affect honey qualities. Honey was collected from the six local government areas; two from each geographical area (Okitipupa and Irele, Akure South and Ondo West, and, Owo and Akoko South West Local Government Areas from southern, central and northern geographical areas respectively). The proximate and minerals composition; specific gravity, viscosity, colour, antioxidant properties, pH, sugar contents, Vitamin C, and Fourier Transform Infrared Spectroscopy (FTIR) of the honey samples were analysed. The results obtained showed that the moisture content varied from 10.85% to 12.43%. Honey from Akure South Local Government had the highest moisture content while that from Okitipupa Local Government had the least. The ash content varied from 0.47% to 0.59%; protein content ranged from 0.13% to 1.41%, while carbohydrate content ranged from 76.92% to 88.36%. Akoko South West Local Government had honey with the highest phenolic content while honey from Owo Local Government Area had the highest Ferric reducing antioxidant power assay (FRAP), and Akure South Local Government honey had the highest DPPH content. All honey samples were acidic in nature, with pH values varying between 4.0 and 4.6. Vitamin C content ranged from 19.65 to 32.15 mg/100g. Increased temperature reduced the viscosity content of all the honey samples. Honey from the various geographical areas exhibited different physicochemical and antioxidant properties.

Proximate, Mineral, Microbial and Sensory Evaluation of Enriched Poundo- Breadfruit Meals with African Yam Bean, Wheat Bran and Rice Bran

Oluwakemi Florence Falana — 2025-02-14

Poor diets devoid of nutrient causes health-related problem and the utilization of rich composite crops could help to reduce these global shortcomings. Hence, the proximate, mineral and microbial analysis of poundo-breadfruit meals (PBM) were done. BAWR 1 (70:30:0:0), BAWR 2 (70:25:0:5) BAWR 3 (70:25:5:0) and BAWR 4 (70:25:5:5) were developed while BF (100% breadfruit flour) and PYF (100% poundo yam flour) are control samples. The PBM had protein (9.45-15.20%), crude fibre (5.89-10.69%) and energy values (366.93-397.75 kcal/100 g). The Na/K (0.70-0.78) meet the recommended value (<1) for foods managing degenerative diseases. The poundo- meals had low microbial count safe for consumption.

Investigation into Proximate, Phytotoxicity and Antimicrobial Functions of Active Agent Saponin Extracted from Momordica charantia (A Local Herbal Leaf)

Ayorinde D. Olowookere — 2025-02-09

Momordica charantia is a medicinal bitter leaf, which has been in use for ages by our fore fathers, hence the need to investigate its biological activities in order to elucidate its medicinal values. The proximate and mineral compositions of M. charantia were determined and its protein, fibre, phosphorus, calcium, potassium, sodium, manganese, iron, copper and zinc contents were 25.09, 5.01, 0.45, 1.04, 2.72, 72.6, 1.99, 1.77, 70.7 and 44.9 mg/100 g, respectively. The result further showed that the sodium content in the M. charantia is higher than all other elements present, hence helping in the maintenance of acid-base balance in the body. The phytotoxic assay of saponin extracted from M. charantia on maize seedlings was concentration-dependent and showed an inhibitory effect on growth of root and shoot of the maize seedlings. The phytochemical assay of the sample showed that M. charantia contained saponin (80.32%), phytic acid (60.40%), tannin (24.10%) and cyanide (15.5%), respectively. The antimicrobial activities of the saponin extracted from M. charantia was observed to have an inhibitory effect on the microbial growth such as; E. coli, Streptococcus pyrogens, Klebsiella and Enterobacter. The study, therefore, concluded that M. charantia is fully enriched with saponin levels that could be exploited for as functional food and antimicrobial agent in the areas of food and health applications

Effect of Fermentation Period on Nutritional Composition, Antinutritional Factors, and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru

Temitope Esther Oladimeji — 2025-02-25

Co-fermentation was carried out on blends of four cassava and Orange-fleshed Sweet Potato (OFSP) in the ratio of 75:25%, 25:75%, 50:50% and 0:100% (cas: ofsp) respectively. The products obtained were evaluated for proximate composition, anti-nutritional factors, and sensory properties using standard method. The result obtained for moisture, protein and fat for blends of (cas:ofsp) ranged for 75:25% (6.71- 9.93%), (4.45-5.11) and (0.17 - 0.82%) 50:50% blends (6.28 - 10.3%), (5.35– 5.46%) and (0.20-0.82%), 25:75% blends (6.59-9.85-%), (5.17-5.29%) and (0.60-0.84%), 0:100% blends (7.60-10.7%%), (4.50-4.99%) and (0.14-0.82%) from 0 to 96 hour. The total carbohydrate decrease with the blends of pupuru obtained. The beta carotene content from the blended sample was 2.14mg/100g, 2.20mg/100g, 2.56mg/100g and 3.11mg/100g for the blended ratio. The result obtained for the phytate ranged {(2.51- 4.32) (2.23- 4.02) (2.23-3.45) (2.20-3.05) mg/100g} and oxalate {(38.8-80.63) (37.1-80.1) (37.5-80.8) (39.0-87.5) mg/100g} for 75:25%, 50:50%, 25:75% and 0:100% blends respectively. The sensory score indicated that 75:25% (cas:ofsp) at 72 h was the most acceptable when compared with the control samples and showed no significant differences (p>0.05). Aroma and colour were rated high for 75:25% (72 h) and 50:50% (96 hrs) (cas:ofsp) samples of pupuru analogue produced when compared with pupuru from 100 % cassava were preferred most. This indicates that supplementation of cassava with OFSP would greatly improve the nutritional quality of “pupuru” analogue produced.

Kidney Bean Protein Products: The Alternative Non-Pharmacological Potential Agents in the Management of Hypertension in Rats

Charles Chiedu Udeh — 2025-02-14

Hypertension, a long-term medical condition in which the blood pressure in the arteries is persistently elevated (systolic and diastolic values of ≥140 mmHg and ≥90 mmHg, respectively), is characterized by insufficient relaxation of blood vessels and reduced blood flow. Kidney bean protein (KBP) albumin (KBPA) and globulin (KBPG) were produced by salt extraction method while the isolate (KBPI) was prepared by alkaline extraction followed by isoelectric precipitation. Enzymatic hydrolysates of KBPI were prepared by treatment with alcalase (KBPH-A) and pepsin+pancreatin (KBPH-PP), respectively. The in vivo antihypertensive activities and management of endogenous biochemicals of KBP products in the induced-hypertensive rats were evaluated after determining their amino acid (AA) profile. The AA profile showed that hydrophobic amino acid (HAA) of KBPG (41%) is higher than KBPA (39%) and KBPI (36%), respectively but with similar (11%) aromatic amino acids (AAA). The enzymatic hydrolysis process resulted in increased contents of HAA and AAA of KBPH-A and KBPH-PP (42-45%; 14%), respectively. The hydrolyzed proteins had significantly (p<0.05) higher in vivo antihypertensive activities (72 and 81%) than the non-hydrolyzed (20 and 25%) KBP in the induced-hypertensive rats, which suggested the role of hydrophobicity, strong disulfide bonds and hydrolysis during inhibition. The KBPH-PP had the lowest values for ALP (14 U/I), AST (19 U/I) and ALT (18 U/I) which signified the highest management of liver biochemicals levels in the induced-hypertensive rats among the protein fractions. This study importantly showcased the production of potential compounds (protein hydrolysates) from kidney bean proteins in the management of high blood pressure.

Investigation into Level of Retinol and Other Antioxidants Present in Vegetable Oil Consumed in Ekiti/Ondo State Region of Nigeria

Ayorinde D. Olowookere — 2025-02-09

Twenty-two different brands of vegetable oils were collected in different markets in Ekiti/Ondo State of Western Nigeria and tagged as samples A to V, respectively. The oils were estimated for retinol and various antioxidants like; phenol, tocopherol, ascorbic acid and iron reducers using standard methods. The study showed no significant (p>0.05) difference in the concentrations of the retinal, tocopherol and ascorbic acid present in the different oil brands but with significance (p<0.05) differences in the concentration of tannic acid and reducing properties of the oils. For instance, the Sample B, F and N had the highest (857.8 USP/g) while sample I had the lowest (816.6 USP/g) concentrations of retinol, respectively. However, the level of added retinols and other antioxidants were within the limits approved by the laws and controls of the Regulatory bodies (NAFDAC and SON) for the imported but edible vegetable oils. The report of this present analytic survey showed the degree of compliance stipulated by the regulatory bodies by the importers and local producers, (in the areas of the added retinol and antioxidant concentrations) in these imported vegetable oils ranges.