Novel application of Trichilia Heudelotii planch: effectiveness of different polarity of organic solvents of leaf and stem bark extracts on the control of cowpea beetle

Callosobruchus maculatus (cowpea beetle) is a field-to-store pest causing over 90% losses of cowpea. The search for new plant-derived crop protectant that can be explored as alternative to synthetic pesticides is urgently needed. Thus, the phytochemical screening, as well as the bioactivity of different polarity of organic solvents of leaf and stembark extracts of Trichilia heudelotii (Meliaceae), was investigated against the field-to-store insect pest Callosobruchus maculatus in laboratory bioassay. The non-polar (hexane) and polar (ethanol) extracts [0.0 (control), 0.5, 1.0 and 1.5 ml] of the leaf and stem bark were added to 100 g of cowpea. The following parameters of the cowpea weevil life cycle were analysed at the various concentrations: adult mortality, oviposition rate, number of larvae and pupae, and emergence of first filial progeny. The phytochemical screening revealed the presence of flavonoids, terpenoids, alkaloids, saponins in both the non-polar and polar extracts. Furthermore, the various treatments used were significantly (p< 0.05) effective in controlling C. maculatus from 1 and also 30 days after treatment (DAT) for both the non-polar and polar extracts when compared to the control. However, the most effective treatment was observed with the polar (EtOH) stem bark extract at 1.5 ml, which caused more mortalities and fewer emergence of the insect. Our findings suggest that the non-polar and polar leaf and stem bark of T. heudelotii extracts could serve as a sustainable and potential alternative to synthetic chemicals in pest control

Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk

In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p &lt;0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer. Keywords: Cheese-like product, Soy-almond Cheese-like, Soy milk, Almond mil

Toxicity assessment of natural and chemical coagulants using brine shrimp (Artemia salina) bioassay

The brine shrimp lethality assay is considered a useful tool for preliminary assessment of toxicity. Food items and materials are essentially important to be screened (regularly) for toxicity. Coagulants used in preparing soft cheese or ‘Wara’ or ‘Tofu’, and in portable water treatment needed to be assessed preliminarily for toxicity and a simple bench top bioassay, brine shrimp lethality assay, is suitable for such preliminary investigation. Thirteen extracts obtained from seven coagulants, comprising five plants (natural) and two chemical coagulants used in this study showed different toxicity to brine shrimps. Aqueous extract of Terminalia cattapa displayed the highest toxicity (0.1 μg/ml), while the aqueous extract of Carica papaya was the least toxic of the plant extracts. MgCl2 was the least toxic of the two chemical coagulants. At high concentrations all the coagulants were toxic to brine shrimps but toxicity reduced as concentration decreased.Keywords: Calotropis procera, Carica papaya, Terminalia cattapa, Citrus lemon, coagulants, Artemia salina, lethality