The Anti-Nutritional and Proximate Composition of Rain Tree (Samanea saman) Pod Samples

The anti-nutritional and proximate composition of pods of Samanea saman were determined. About 600g of wholesome, cleaned and dried pods were divided into two portions: one portion was ground as whole pod meal while the other portion was deseeded and ground as seedless meal. The removed seeds were ground separately as a sample to obtain three samples namely: whole pod, pulp and seed samples. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software of version 21. Mean values and Fisher’s least significant difference (LSD) were determined for the separation of the means at (p≤0.05). The whole pod had 1.49mg/100g oxalate, 1.97mg/100g hydrogen cyanide, 0.71mg/100g tannins, 27.07mg/100g saponins, 0.51mg/100g flavonoids and 1.71mg/100g alkaloids, which were significantly(p≤0.05) different from that of pulp (1.89mg/100g oxalate, 1.51mg/100g hydrogen cyanide, 0.86mg/100g tannins, 28.46mg/100g saponins, 1.00mg/100g flavonoids and 1.41mg/100g alkaloids) and seed samples (1.39mg/100g oxalate, 1.61mg100g hydrogen cyanide, 0.56mg/100g tannins, 26.51mg/100g saponins, 0.49mg/100g flavonoids and 1.86mg/100g alkaloids). The moisture contents were pulp (19.30%), whole pod (15.50%) and seed (9.20%). Ash content were whole pod (4.70%), pulp (2.90%) and seed (2.60%); Ether extract of whole pod, pulp and seed were 3.31%, 2.52% and 2.66% respectively. The crude proteins were whole pod (13.21%), pulp (10.98%) and seed (21.55%); crude fibre of the plant were whole pod (15.95%), pulp (6.77%) and seed (8.47%). The whole pod had 47.33% carbohydrate which was significantly (p≤0.05) lower than the carbohydrate of pulp (57.53%) and seed (55.52%). The utilization of the pods of S. samana is a significant source of bioactive that if harnessed in the formulation of nutraceutical beverage could offer a whole lot of health benefit to the users

Thermal Treatment Effects on the Calcium Oxalate and Mineral Contents of Xanthosoma Atrovirens (ede ocha): a Cocoyam Species

The extent to which the irritant in cocoyam can be destroyed and removed during thermal treatment and the resultant effect of the treatment on the mineral content and influence of tuber thickness are investigated in this study. Wholesome tubers of cocoyam (Xanthosoma atrovirens) were selected and subsequently cleaned, peeled, washed and size reduced into various dimensions (1cm, 3cm and 5cm thickness). The various dimensions were subjected to boiling and samples were withdrawn at intervals of 0, 30, 60, 90 and 120 min. The boiled samples were further sliced into smaller sizes; dried in an air- oven at a temperature of 55°C to a constant weight, milled into flour and packed in polythene material and stored in dry condition. The design of the study fitted into 3 (dimension) x 5 (boiling duration) factors. The flours generated were subjected to calcium oxalate and mineral loss or gain analyses. Significant reduction in calcium oxalate occurred at p< 0.05 as the boiling time interval increased. The highest removal of calcium oxalate occurred for the 1.0 cm thickness in which the acrid taste was found to disappear after boiling for 60 min. However the oxalate in the 3.0 cm and 5.0cm thickness were found to disappear after boiling for 120 min. Similarly, mineral losses were significant at intervals of boiling time used for the study. The 1.0 cm thickness showed the highest loss of potassium from the initial value of 1099.27mg/100g flour at 0.0 min to 586.77mg/100g after 120 min. The 3.0 cm, with the initial potassium value 1100.30 mg/100g was reduced to a value of 598.20 mg/100g after 120 min boiling, while the 5.0 cm thickness had potassium value reduced to 607.97 mg/100g at 120 min boiling from the initial potassium value of and 1101.77mg/100g. Also, reductions in minerals were observed for magnesium, phosphorus and calcium. Tuber thickness and boiling duration are the controlling factors in calcium oxalate and mineral loss. It might be recommended that cocoyam be cut to size thickness of 1.0cm since it gave reduced time of cooking of 60 min which resulted to the disappearance of calcium oxalate in the cooked material and energy saving.. Keywords: Xanthosoma Atrovirens; tuber thickness; boiling time; calcium oxalate; mineral loss

Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH), temperature and pore size of wrapping material. Methodology and results: Effect of variables on amino nitrogen, pH and peroxide value was determined on 24 h basis for 96 h. Attempt on optimization of process using response surface method was made. Amino nitrogen increased with fermentation time, the highest value (6.25 mg N/g) being obtained from sample fermented at 75% RH, temperature 35 °C and 90 µm pore size of wrapping material. Fermentation attained its peak at 48 h fermentation time. pH increased into the alkaline range within the period, the highest value (7.81) being from sample that gave the highest amount of amino nitrogen. Peroxide values obtained in all samples were far below the recommended value of 30 Meq/kg. However, the highest value (4.16 Keq/kg) was obtained in sample fermented at 85% RH, temperature 30 °C and 70 µm pore size of wrapper. Statistical analysis and response surface plots associated with analysis showed that the quadratic effect of variables was significant (p = 0.05). Effects of relative humidity and pore size of wrapping material were also significant and accounted for 99.56% of the amino nitrogen variation. Conclusion, significance and impact study: Manipulation of the fermentation variables significantly improved the process. Thus use of response surface method optimized the fermentation process especially the effects of relative humidity and pore size of wrapping materials. The suggested combination of variables for optimum fermentation is 75% RH, temperature 35 °C and 70 µm pore size of wrapper. This ultimately will improve product quality and reduce fermentation time

The Effect of Seasonal Variation and Angle of Inclination on the Performances of Photovoltaic Panels in South Eastern Nigeria 1

Abstract: The effects of seasonal variation and angle of inclination on the performances of photovoltaic panels in south eastern Nigeria are presented. Three photovoltaic panels, each with a rated capacity of 60 W, were used for the study in each of the locations considered. Three installation positions considered are: horizontal, an angle equal to the local latitude of location and an angle 5º greater than the local latitude of location. Power output from these panels was measured at fixed time interval from dawn to dusk for 12 months. Results obtained show an average performance of 25-30 W representing about 42-50% of the panels rated capacity. Furthermore, the horizontally installed panels, on the average, presented better performance than the others angles. Thus utilization of photovoltaic panels for power generation in the region considered should be limited to lighting applications and applications within the same power requirement range. Also for overall best performance, they should be installed in a horizontal position

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

This work analyzed the nutritional composition of germinated brown rice (GBR)  produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. The aim was to evaluate and compare the nutritional composition of UBR, UWR and GBR of the rice cultivar. The experimental design used was a completely randomized design. GBR was produced by soaking brown rice grains in distilled water for 24 h and then made to germinate in a laboratory incubator at 35° C for 12, 24 and 36 h. The parameters determined included proximate composition, energy value, minerals, vitamins, total starch, amylose and total reducing sugar contents and they were determined in triplicates. It was found that GBR had significantly higher contents of protein (14.54-15.01%), ash (3.36.98%), total dietary fibre (9.23-9.31), phosphorus (130.55-187.15 mg/100 g), iron (6.22-9.94 mg/100 g), calcium (455.0-560.0 mg/100 g), zinc (2.51-2.72 mg/100 g), selenium (92.10-107.50 µg/100 g), vitamin B2 (2.35-2.92 mg/100 g) and vitamin E (1.82-2.68 mg/100g) than UBR and UWR. Furthermore, there was no significant difference between the contents of vitamins A (19.45-19.72 IU), B1 (0.33-0.34 mg/100g) and B6 (1.00-1.10 mg/100g) of GBR and UBR samples, however they were all significantly higher than that of UWR. The GBR also had significantly lower amount of total carbohydrate (64.21-71.09%), total starch (54.91-60.92%), amylose (22.05-28.14%), and total reducing sugar (5.14-11.23%) than UBR and UWR. Amongst the GBR samples, the ash, protein, and the minerals increased with increase in duration of germination while the total carbohydrate, starch and amylose decreased with increase in duration of germination. GBR was recommended over UBR and UWR due to its optimum levels of the nutrients

Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”)

Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacterium in the production of ‘ogiri egusi’ was therefore undertaken with the view to improve the fermentation process and quality of product. Methodology and Results: Cowpea granules in association with Bacillus subtilis cells were developed as starter cultures for the fermentation. Results obtained showed that the starter cultures resulted in an increase in the aminonitrogen from 1.67±0.02 to 19.96±0.05 mg N/100 g dry matter in 48 h while the broth cultures increased the aminonitrogen from 1.63±0.03 to 16.54±0.05 mg N/100 g dry matter in 72 h. There was also a corresponding increase in the protease activity of the fermentation conducted with the starter cultures from 2.69±0.03 to 54.98±0.04 mg N/min in 48 h. The broth cultures produced an increase from 2.65±0.02 to 47.61±0.06 mg N/min in 72 h. Changes in these parameters for the natural process were gradual and reached their peaks at 120 h with values of 9.89±0.13 mg N/100g dry matter and 31.92±0.03 mg N/min respectively. Peroxide values for the fermentation processes increased throughout the period; however the starter cultures produced the lowest value (10.20±0.10 meq/kg) showing that rancidity may not occur in the product fermented by the starter culture. Conclusion, significance and impact of study: The starter cultures significantly reduced fermentation time from 96 – 120 h in the natural process to 48 h. Thus use of starter cultures optimized the process of fermentation and will eliminate chances of contamination of product with pathogens and spoilage organisms. This ultimately will improve product quality

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould content, functional, cooking and sensory properties of the GBR were compared to non-germinated brown rice (BR) and non-germinated parboiled milled rice (MR) which were used as controls. The results showed that germination temperatures did not significantly affect (p<0.05) the parameters analyzed. The germinating conditions did not encourage the growth of moulds. The foaming capacity (55.73%), foam stability (43.11%), water absorption capacity (1.24 g/g), and oil absorption capacity (1.07 g/g) of BR did not differ significantly (p<0.05) from that of MR but they increased significantly in GBR to the range of 66.43-73.05%, 60.48-74.715%, 2.15-2.88 g/g, and 1.95-3.08 g/g respectively. These values were significantly higher (p<0.05) at germination duration of 36 h than 12 h. The bulk density (0.93 g/cm3) and swelling power (6.78 g/g) of BR did not differ from that of MR but they decreased significantly (p<0.05) in GBR to the range of 0.61-0.90 g/cm3 and 2.67-4.70 g/g respectively. Much significantly lower (p<0.05) values were obtained at a germination duration of 36 h. The cooking time was least in MR (11.0 min) against BR (18.0 min) and GBR (12.0-15.0 min), and the water uptake ratio (g water/ g rice) was also least in MR (2.00) against BR (2.19) and GBR (2.20-2.37). MR and GBR germinated for 12 h were accepted while BR was rejected

Effects of water thickness and glazing slope on the performance of a double-effect solar still

This paper presents the effects of water thickness and glazing slope on the performance of a double-effect solar still. The effect of the air gap between the water interface and the glazing was also considered. Energy balance equations were developed for the different components of the system. The development of the equations was made considering the thermal resistances offered by the humid-air media in both chambers of the double-effect still. Numerical computation was conducted for a typical day in Owerri. The results obtained were compared with data from a previous experimental study. The water temperatures in the upper and lower basins increased with a reduction in thickness. However, the yield profile did not follow a similar trend to that of the temperature. This was attributed to the influence of the upper water on the lower-glazing temperature. The temperatures of the still components initially reduced with a deviation from the latitude angle (La) and later increased with an increase in glazing slope. The diurnal yield of the system attained a maximum value of 3.04 kg/m2 at an optimum angle of La+15∘ Increasing the glazing slope from La to La+15∘ improved the distillate yield by 47.9%

Antibacterial activity, phytochemical properties and mineral Content of “Aju Mbaise”decoction: A liquid extract administered to nursing mothers

Background: “Aju Mbaise” is a combination of plant leaves decocted and administered to women after childbirth. The bioactive compounds are not known and claims associated with the use have not been scientifically substantiated.Objective: The study was conducted to evaluate the antibacterial activity, phytochemical properties and mineral composition of “Aju Mbaise” decoction.Methods: Leaves making up Äju Mbaise” were obtained from the Botanical Garden, Department of Forestry and Wildlife Technology, Federal University of Technology, Owerri, Imo State, Nigeria. Their antibacterial activity was determined using the disc-diffusion method with Salmonella typhi, Staphylococcus aureus and Escherichia coli as test isolates. The Minimum Inhibitory Concentration and Minimum  Bactericidal Concentration were determined to establish its antimicrobial potentials. The mineral content was determined using atomic absorption spectrophotometer while phytochemical analysis was conducted using standard analytical methods.Results: The decoction inhibited the growth of Gram negative bacteria used in the study with maximum inhibition observed against E. coli (9.5mm). The Gram positive bacterium, S. aureus was resistant to thedecoction. The decoction contained appreciable amounts of bioactive compounds: alkaloids (5.46%), tannins (2.59%), flavonoids (0.39%), cyanogenic glycoside (0.07%), and saponins (7.50%) as well as  potassium (125.63 mg/100ml), calcium (11.48 mg/100ml), magnesium (8.81 mg/100ml), sodium (3.50 mg/100ml), iron (1.15 mg/100ml), zinc (1.13 mg/100ml), phosphorus (0.90 mg/100ml), copper (0.06 mg/100ml), manganese (0.06 mg/100ml) and chromium (0.05 mg/ml).Conclusion: The decoction contains bioactive compounds believed to be responsible for the observed antibacterial activities. Intake of adequate amounts of the decoction can make some contributions to the macro- and micro-mineral intake of lactating mothers, thus achieving the Recommended Nutrient Intake (RNI) for these minerals. This provides the basis for their folkloric use by nursing mothers.