Nutritional Potential of Citrus Sinensis and Vitis Vinifera Peels

The nutritional potential of the peels of Citrus sinensis and Vitis vinifera was assessed by determining proximate and mineral composition. Results indicate carbohydeate content of the peels of Citrus sinensis and Vitis vinifera as 61.07% and 71.77% respectively. Other findings are crude fibre, 13.51% and 4.96%, proten, 3.73% and 11.35%, fats, 10.34% and 1.16%, moisture, 9.78% and 6.52% and ash 1.57% and 4.24%, for the Citrus sinensis and Vitis vinifera respectively. Mineral analysis revealed the order K>Ca>Mg>Na>Fe in the Citrus sinensis and K>Mg>Fe>Na>Ca in the Vitis vinifera. These results suggest that peels of Citrus sinensis and Vitis vinifera to be nutritive

Effects of Salt, Detergents and Alum on Fatty Acid Profile in Cooked Eggs

In Abakaliki, as in most other parts of Nigeria, it is a common practice among commercial sellers of boiled eggs to boil them with chemicals such as omo, klin, table salt and alum, which gives the egg ashy appearance after cooking.  The effects of cooking with these chemicals on the fatty acid profile of eggs from four species of birds (gallus gallus): Quail (corturnix delegorgei), Guinea fowl (Numida meleagris), local chicken (Gallus varius) and high-breed chicken (Gallus gallus domesticus) were investigated. Fifteen eggs from each bird were bought from various places where they are reared in Abakaliki. Eggs were divided into five groups: A, B, C, D and E, with three eggs in each group. Eggs in groups A, B, C, and D were boiled with omo, klin, table salt and alum, respectively. Group E eggs served as the control group and were boiled with water only. Fatty acid profile was determined using High Performance Liquid Chromatography (HPLC, AKAPTA). The results showed significant (P<0.05) reduction of fatty acids contents of the eggs compared to the control. The effects which were species-dependent were found to be least in the quail egg and highest in the high-bred chicken. The detergents (klin and omo) had more devastating effects compared to alum and table salt. Thus boiling eggs with any of the chemicals studied reduces their nutritional quality and should be discouraged. Keywords: Egg, fatty acid profile, detergents, salt and alu

NUTRITIONAL POTENTIAL OF AZADIRACHTA INDICA SEEDS

Azadirachta indica seeds have since remained unexploited as a possible source of nutrient probably due to its irritating odour, bitter taste and insufficient scientific data. Its application has majorly been in the treatment of diseases due to its great medicinal properties. The fresh seeds of Azadirachta indica (neem) fruit were analyzed for their proximate and mineral compositions using Standard Official Methods. The seeds were harvested, dried, the hard seed coat removed and the cotyledons ground to reduce particle size so as to expose larger surface area. The investigation for proximate composition revealed that the seeds contained 16.81 ± 0.65 % crude protein, 3.53 ± 0.46 % ash, 2.67 ± 0.58 % moisture, 35.13 ± 0.12% crude lipid, 3.87 ± 0.29 % crude fibre and 37.99 ± 1.88 % carbohydrate. Analysis of the mineral composition yielded the following values in µg/g of nitrate 7.17 ± 0.08, calcium 26.20 ± 9.41, magnesium 0.08 ± 0.03, phosphate 40.45 ± 2.54 and iron 2.70 ± 0.16. The result revealed that the seeds were very rich in crude protein which is usually low in plant materials, crude lipid and carbohydrate while fibre, ash and moisture occurred at lower amounts. The mineral analysis further revealed that fresh seeds of Azadirachta indica are potentially rich in mineral composition. Phosphate has the highest concentration of 40.45µg/ml followed by calcium, while the values of nitrate, iron and magnesium were relatively low with magnesium having the least concentration. These minerals are needed for the proper functioning of the body system. Phosphorus is an important constituent of adenosine triphosphate (ATP) and nucleic acids and is also essential for acid-base balance, bone and tooth formation. Calcium is important in construction and maintenance of bone and normal function of nerves and muscles. This seed therefore can be useful for nutritional purposes in food/feed formulation and a valuable source of scarce plant protein. Keywords: Azadirachta indica, proximate, plant protein, minerals, seeds, feed, nee