Guest Editorial

The state of oncology in Malawi in 201

Vitamin C stability in pineapple, guava and baobab juices under different storage conditions using different levels of sodium benzoate and metabisulphite

Vitamin C is one of the most important vitamins in fruit based products and its stability is very critical to guarantee its availability. Stability of vitamin C in baobab, guava and pineapple juices stored at room (22.4°C ± 1.3), chilling (-1.2°C ± 0.1) and freezing (-17.3°C ± 0.2) temperatures and using 0.05% sodium benzoate, 0.005% sodium metabisulphite and combined use of sodium benzoate and metabisulphite at 0.04 and 0.005% respectively was investigated. Results from the study revealed that both storage conditions and levels of the preservatives used significantly affected vitamin C stability in all the three types of juices used. Vitamin C contents were 74.4, 52.4 and 34.7 mg/100 mL for baobab, guava and pineapple juices on the first day of processing. Furthermore, vitamin C was found to be more stable in freezing storage conditions and the combined use of sodium benzoate and sodium metabisulphite at 0.04 and 0.005%, respectively was more effective in stabilizing vitamin C in the fruit juices than the other preservative levels used. It can be concluded that vitamin C stability in the three types of juices was influenced by storage temperature conditions, storage time and levels and types of preservatives used.Keywords: Stability, baobab, guava, pineapple, vitamin C, sodium benzoateAfrican Journal of Biotechnology Vol. 12(2), pp. 186-19

Neoadjuvant chemotherapy in Albinos with locally advanced skin cancer at a Blantyre Hospital: - Case Series

Albinism in Africa remains a public health concern with increasing numbers of advanced skin cancer in this population at presentation. There are challenges with availability of Radiotherapy (RT) units in Africa which is an important modality for controlling loco-regional disease alone or in combination with surgery. Proposed chemotherapy  regimens have not been well validated through Randomized Controlled Trials thus posing difficulties for standard of care for units that do not have access to functional RT facilities. Malawi is one such country without radiotherapy.Case summarySeven patients with locally advanced skin cancer were seen in the adult oncology unit at Queen Elizabeth Central Hospital in Blantyre (QECH), Malawi between 2010 and 2013. QECH is one of the teaching hospitals in the country. All were subjected to neo-adjuvant chemotherapy. The primary treatment aim was cyto-reduction followed by surgery whilst the secondary outcome was general symptom control. Three patients achieved complete responses of which two underwent resection and a pectoralis major myocutaneous flap. One had a near complete response and threeshowed partial responses.ConclusionNeo-adjuvant chemotherapy may be a possible

Case Report: Locally advanced skin cancer in an albino, a treatment dilemma

We report on a 27 year old albino woman, who was admitted on the 20th May 2010 to our facility at Queen Elizabeth Central Hospital with a left-sided pre-auricular ulcerating mass suspected to be originating from the skin.The mass developed three weeks prior to admission and was progressively growing in size

Effect of Cassava Flour Processing Methods and Substitution Level on Proximate Composition, Sensory Characteristics and Overall Acceptability of Bread Made from Wheat- Cassava Flour Blends

The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.Keywords: bread, acceptability, proximate, sensory, cassav

Titanium-induced synthesis of benzofurans

Ketoesters derived from the acylation of o-hydroxyacetophenone with aliphatic as well as aromatic acid chlorides undergo intramolecular cyclization in the presence of low-valent titanium to afford benzofurans in good yields. The reduction of titanium trichloride with dry zinc powder in refluxing THF takes place in the presence of the ketoester which simultaneously cyclizes as the titanium catalyst is formed, rendering the pre-reduction of titanium trichloride in a separate step unnecessary.KEY WORDS: Ketoesters, Low-valent titanium, Benzofurans Bull. Chem. Soc. Ethiop. 2011, 25(1), 157-160

Removal of phosphate ions from aqueous solutions using bauxite obtained from Mulanje, Malawi

Studies on stream water and effluent from selected wastewater treatment plants in Blantyre, Malawi, have reported phosphate concentrations above recommended levels. High phosphate levels in the effluent and streams pose a threat to aquatic life through the stimulation of excessive growth of plants and toxic cyanobacteria. Phosphate removal by bauxite was investigated as a function of pH, contact time, dosage, competing ions and initial phosphate concentration by means of jar tests. Phosphate removal increased with decreasing pH with maximum removal (99.75%) recorded at pH 2.40 ± 0.10. Phosphate removal was attributed to ligand exchange reactions with gibbsite and goethite minerals that are chemically and electrostatically favoured at low pH. Bauxite indicated a high phosphate removal capacity with 98.42% removal recorded for a dosage of 15 g/l. This was attributed to the presence of goethite and gibbsite minerals for which phosphate has a strong affinity. Kinetics studies revealed a fast adsorption reaction with 61 and 65% phosphate removal achieved after 30 min of contact at 20 and 40°C respectively. Phosphate removal was enhanced in the individual presence of calcium and magnesium ions whereas carbonate and sulphate ions reduced it by competing for active sites.Key words: Adsorption, bauxite, phosphate, gibbsite, goethite, eutrophication

Case Report: Down-staging locally advanced head and neck cancer in an HIV infected patient in a limited resource setting

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