COMPOSITION AND PROPERTIES OF COLA NITIDA AND COLA ACUMINATA FLOUR IN NIGERIA.

The proximate analysis, mineral content and certain food functional properties of the nuts of Cola nitida and Cola acuminata were investigated. The average composition of Cola nitida was as follows: 2.3% moisture, 10.5% crude protein, 3.1% ash, 13.3% crude fat, 17.5% crude fibre and 53.2% total carbohydrate, while C.acuminata contained 5.8% moisture, 9.4% crude protein, 4.2% ash, 12.5% crude fibre, 15.8% crude protein and 52.2% total carbohydrate. Both nuts have an abundance of Mg, Na, K and P and trace minerals were low. The nuts have good gelation properties, high water absorption capacity and oil absorption capacity, but lower values for oil emulsion capacity, oil emulsion stability, foaming capacity and foaming stability. KEY WORDS: Composition, properties, Cola nitida, Cola acuminata. Global Jnl Pure & Applied Sciences Vol.10(1) 2004: 11-1

Distribution of selected minerals in some Nigerian white breads

The minerals content of white breads consumed in 15 states and Federal Capital Territory of Nigeria were determined using atomic absorption spectrophotometry. The levels of Ca (528-1250mg 100g-1), Na (240–920mg 100g-1), Mg (120–460mg 100g-1) and K (70–1060mg 100g-1) were high. The levels of Cd (ND–0.52mg Kg-1) and Pd (0.72–1.82mg Kg-1) were low and below WHO maximum standard. The bread samples were found to be very good sources of the minerals examined, except the toxic minerals (Cd and Pd) which must be regularly monitored in order to minimize their intake. Keywords: bread, mineral content, Nigeria, WHO standard Nigerian Food Journal Vol. 23 2005: 139-14

Effect Of Processing On Nutritional Composition, Phytate And Functional Properties Of Rice (Oryza sativa L) Flour

Physico-chemical properties of dehusked rice (Oryza sativa) and its flours of raw, cooked and soaked grains were analyzed for proximate composition, valuable mineral, phytate contents and functional properties. The physico-chemical properties of the raw sample varied as follows: Density (0.58g/ml), cooking time (45 min.) hydration capacity, hydration index, swelling capacity and swelling index were low; dispersability in both cold and hot water was good. The proximate composition ranged as follows: moisture (10.54-19.27g/100g): crude fibre (1.05-1.65g/100g); carbohydrate (71.95-85.45g/100g); ash (2.0-2.3g/100g) and energy (361-402.40Kcal; 1531.50-1706.45KJ). Raw sample contained higher amounts of minerals than cooked and soaked samples. In all the minerals recorded potassium was the most abundant (375.75-400.00mg/100g). The levels of phytate and phytate phosphorous were high and the samples had between 11.08 and 19.33% of the total phosphorus linked to phytate. All the samples had good water absorption capacity, least gelation capacity, oil absorption capacity, foaming capacity, emulsion stability and foaming stability which collapsed within 60 min, but cooked and soaked samples were significantly reduced (

PRELIMINARY STUDIES ON MILLIPEDE: PROXIMATE COMPOSITION, NUTRITIONALLY VALUABLE MINERALS AND PHYTATE CONTENTS

The nutritive potential of millipede was evaluated with respect to its proximate composition, energy value, mineral and phytate contents. It contained 24.85g/100g DM crude protein, crude fibre 4.88g/100g DM while ash was 2.23g/100g DM. The sample had low level of fat (5.20/100g DM). The energy level was 397.56Kcal. The concentration of Ca, K, Mg, Na, Cl and I were found to be high whereas Zn, Fe and Mn were low. The levels of phytate and phytate phosphorus were generally high and the sample had more than 80% of its total phosphorus linked to phytate. The phytate: Zn molar ratio of the sample was relatively low, indicating excellent Zn bioavailability. Based on the results, it is suggested that nutritional potentials of millipede should be harnessed. KEY WORDS: Millipede, proximate composition, minerals, phytate, bioavailability. Global Journal of Agricultural Sciences Vol.2(2) 2003: 68-7

Effect of the seed oil of three Botanicals, Jatropha curcas (L), Helianthus annus (L) and Cocos nucifera (L) on the maize weevil, Sitophilus zeamais (Mots)

The insecticidal properties of seed oil of three botanicals namely Jatropha curcas, Heliathus annus (sunflower) and Cocos nucifera (coconut) were tested on the maize weevil, Sitophilus zeamais Mots. The application doses were 0.1ml, 0.2ml, 0.3ml and 0.4ml per insect. There were a total of 20 insects per Petri-dish. Mortality was monitored daily for three days. The results of insects treated with all dosage rates of Cocos nucifera showed a significantly higher mortality when compared with the control. The least mortality being 50% for the least dosage applied after 24hours. In the case of H. annus, insect mortality ranged from 40%-100%, 70%-100%, 60%-100% and 80%-100% for rates of 0.1ml, 0.2ml, 0.3ml and 0.4ml respectively from 12hours to 24hours post application. The least rate of application of Jatropha produced 70% mortality after 24hours, while the dosage of 0.3ml and 0.4ml produced 80% mortality after 24hours. The control experiment remained at 0% level throughout the period of the experiments.Key Words: Seed oil, Botanicals insecticide, Sitophilus zeamais