Nutritional and chemical value of Amaranthus hybridus L. leaves from Afikpo, Nigeria

The nutritional and chemical value of Amaranthus hybridus were investigated using standard analytical methods in order to assess the numerous potential of the plant leaves. The Proximate analysis showedthe percentage moisture content, ash content, crude protein, crude lipid, crude fibre and carbohydrate of the leaves as 84.48, 13.80, 17.92, 4.62, 8.61 and 52.18%, respectively while its calorific value is 268.92 Kcal/100 g. Elemental analysis in mg/100 g (DW) indicated that the leaves contained sodium (7.43), potassium (54.20), calcium (44.15), Magnesium (231.22), Iron (13.58), Zinc (3.80) and phosphorus (34.91). The vitamin composition of the leaves in mg/100 g (DW) was -carotene (3.29), thiamine (2.75), riboflavin (4.24), niacin (1.54), pyridoxine (2.33), ascorbic acids (25.40) and -tocopherol (0.50). Seventeen amino acids (isoleucine, leucine, lysine, methionine, cysteine, phenylalmine, tyrosine, threonine, valine, alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, proline and serine)were detected. The chemical composition in mg/100 g (DW) for alkaloid, flavonoid, saponin, tannins, phenols, hydrocyanic acid and phytic acid were 3.54, 0.83, 1.68, 0.49, 0.35, 16.99 and 1.32, respectively.Comparing the nutrient and chemical constituents with recommended dietary allowance (RDA) values, the results reveal that the leaves contain an appreciable amount of nutrients, minerals, vitamins, aminoacids and phytochemicals and low levels of toxicants

Vitreous Humour Lipid Peroxidation as an Emerging Concept of Acute Carbon Monoxide Poisoning

Carbon monoxide (CO) is a euphoric poisonous gas with the predisposition of causing death depending on its concentration. This study was designed to assess the effects of acute CO poisoning on oxidative stress indicators and other ancillary biochemical parameters. Eighteen (18) rabbits divided into three groups of six each constituted the sample size. The groups comprised of controls (CG), disguised death (DD) and CO death (CD). The CO utilized for the study was a product of portable generating set (SUMEC). Vitreous humor was extracted from the eyes of rabbits and assayed for lipid peroxidation parameters such as catalase (CAT), superoxide dismutase (SOD), malonaldehyde (MDA), glutathione reducatase (GT), lipid profiles, uric acids and glucose using standard methods. The result showed that vitreous SOD was significantly lower (P < 0.05) in both the DD and CD, but more markedly lower in the CD. On the contrarily, vitreous CAT was significantly higher (P < 0.05) in the DDs. Also, vitreous MDA exhibited significant increase (P < 0.05) in both the DDs and CDs. Vitreous GT showed no significant difference (P > 0.05). The vitreous lipid profiles result showed a pan markedly significant decrease (P < 0.05) in the CDs as compared to the DDs. Vitreous uric acid exhibited a significant decrease only in the CDs, whereas vitreous glucose decreased both in the DD and CD, but more pronounced in the DD. Therefore, the findings showed that lipid peroxidation is a phenomenon associated with acute carbon monoxide poisoning

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250°C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250°C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p˂0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated-steam technique can be used to roast peanuts while maintaining their favorable characteristics