An Evaluation of Nutritional and Sensory Qualities of Wheat -Moringa Cake

The Nutritional and sensory attributes of wheat Moringa cake were evaluated. Cakes were produced from wheat flour and different quantities of Moringa leaf (2g, 4g, 6g, 8g and 10g) respectively with cake from 100% wheat flour used as control. Nutritional analyses carried out on the cake samples include crude protein, crude fat, crude fibre, total ash and moisture content. Nutrient contents and sensory attributes of samples were carried out within 24 hours of cake sample production. All parameters determined, showed a significant difference (p < 0.05) in cake samples. Moisture (7.35 9.04%), crude protein (7.21 11.20%), crude fibre (3.56 5.20%) and total ash (1.50 2.75%) showed an increase in value with increase in addition of Moringa while crude fat (5.95 4.00%) and carbohydrate (74.57 67.82%) showed a decrease in value with increased addition. Sensory evaluation showed significant difference (p < 0.05) between the control (100% wheat) and other samples in colour, taste, aroma and general acceptability. The cake sample with 4g Moringa addition was the most preferred in terms of colour, taste, aroma and general acceptability. Cake, being a snack that is commonly consumed by people is made up of high calorie ingredients which when taken for too long may have a negative effect on consumer health. Wheat Moringa cake will have a positive impact of controlling the negative effects of the ingredients used in the production of cake, because of its fibre content.Keywords: Wheat, Moringa, cake, nutritionaland sensory

Zebrafish as model organisms for studying drug induced liver injury

Drug-induced liver injury (DILI) is a major challenge in clinical medicine and drug development. New models are needed for predicting which potential therapeutic compounds will cause DILI in humans, and new markers and mediators of DILI still need to be identified. This review highlights the strengths and weaknesses of using zebrafish as a high-throughput in vivo model for studying DILI. Although the zebrafish liver architecture is different from that of the mammalian liver, the main physiological processes remain similar. Zebrafish metabolize drugs using similar pathways to those in humans; they possess a wide range of cytochrome P450 enzymes that enable metabolic reactions including hydroxylation, conjugation, oxidation, demethylation and de-ethylation. Following exposure to a range of hepatotoxic drugs, the zebrafish liver develops histological patterns of injury comparable to those of mammalian liver, and biomarkers for liver injury can be quantified in the zebrafish circulation. The zebrafish immune system is similar to that of mammals, but the zebrafish inflammatory response to DILI is not yet defined. In order to quantify DILI in zebrafish, a wide variety of methods can be used, including visual assessment, quantification of serum enzymes and experimental serum biomarkers and scoring of histopathology. With further development, the zebrafish may be a model that complements rodents and may have value for the discovery of new disease pathways and translational biomarkers

Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean

This study was designed to carry out an assessment of the chemical characteristics of two cornbased traditional snacks: aadun and masa fortified with soyabean. Processed soyabean flour was combined with corn at 0%, 25% and 50% respectively to make aadun. Similarly, processedsoyabean was used in the fortification of the formulated masa at 0%, 25% and 50% respectively. The study showed that the iodine value of 50% corn : 50% soyabean aadun was significantly (p <0.05) higher than the two samples of aadun containing 0% and 25% soyabean respectively. On theother hand, the ester value of the aadun sample with 0% soyabean was higher than the two other samples of corn snacks with 25% and 50% soyabean fortification. For the oils extracted from masa, the iodine value of the 50% corn : 50% soyabean sample was significantly (p < 0.05) higher than the ones with 0% and 25% soyabean. The saponification values of the 0% soyabean aadun and masa were significantly different from the other formulated samples. The acid values of all thesamples obtained were low which implies that the oils are acceptable and of good standard. From the sensory evaluation, the 25% soyabean inclusion in both aadun and masa had the best acceptability. In conclusion, the study has established that the oils used in the production of these two corn based traditional snacks are of good quality and safe for consumption by both adults and children