Assessment of water quality in Canaanland, Ota, Southwest Nigeria

In this study, water points in Canaanland, Ota, and nearby Iju River were analyzed for biological and physicochemical properties including heavy metal content. Water quality parameters examined were pH, alkalinity, salinity, conductivity, turbidity, total hardness, total solids (TS), total dissolved solids (TDS), total suspended solids (TSS), dissolved oxygen (Do), biochemical oxygen demand (BOD), iron (Fe), lead (Pb), zinc (Zn) and chromium (Cr). All the water samples were slightly acidic (5.96 – 6.54) except the bottled/ sachet Hebron water and Iju River water. The results were compared against drinking water quality standards laid by World Health Organization (WHO) and Nigerian Standard for Drinking Water (NSDW). The potable water samples were within the standards for consumable water and so are considered safe for human consumption. The surface waters, on the other hand, have high levels of total dissolved solids, conductivity and salinity. The BOD of the effluent water showed that the water was contaminated and the use of the water for domestic purposes by the inhabitants could lead to hazardous side effects

Exploring a Simple Method of Thaumatin Extraction from Thaumatococcus daniellii

Thaumatin is a naturally occurring protein sweetener found in the arils of Thaumatococcus daniellii fruits. In spite of its high market value as a safe flavour enhancer and high-intensity sweetener, challenges associated with the extraction and purification process have limited the economic exploitation of T. daniellii for thaumatin production in the West and Central Africa. This study examined a simple extraction technique that could be adapted locally. The arils of T. daniellii fruits were homogenized (in water), and filtered through a double-folded muslin cloth to obtain a crude protein extract. The extract was precipitated with 80% ammonium sulphate, dialysed and purified by gel filtration (Sephadex G-75). The crude protein extract and proteins from dialysed and gel chromatographic fractions were separately freeze-dried and run through SDS-PAGE. The extract of T. daniellii arils contained sweet-tasting proteins (thaumatin) with average molecular weight of about 22 kDa. The proteins were extremely sweet at 20 – 40oC; the sweetness decreased as temperature increased and became faint at 70oC. Protein recovery from ammonium sulphate precipitation and gel filtration was 76.14% and 63.0%, respectively. The crude extract was light brown whereas the purified protein was cream coloured. The simple process of homogenisation and filtration through muslin cloth can be adapted for extraction and initial processing of thaumatin in West Africa. Enzymatic hydrolysis of the sticky substances (polysaccharides) in the arils can enhance the extraction process

Analyses of the Leaf, Fruit and Seed of Thaumatococcus tktniellii (Benth.): Exploring Potential Uses

Thaumatococcus daniellii is an economic plant with versatile uses in Southern Nigeria. The arils attached to the seeds contain thawnatin, a non-sugar sweetener and taste modifier. This study examined the chemical constituents of the leaf, fruit and seed ofT. daniellii. The fresh fruit, on weight basis, consists of 4.8% aril, 22.8% seed and 72.4% fleshy part The leaf contained (per 100 g): 10.67 g moisture, 8.95 gash, 17.21 g fat, 21.06 g protein, 24.61 g crude fiber 17.50 g carbohydrate, 0.10 g calcium, 0.08 g magnesium, 0.01 g iron and 0.37 g phosphorus. The fruit (fleshy part) contained 10.04 g moisture, 21.08 gash, 0.93 g fat 11.53 g protein, 18.43 g crude fiber, 37.27 g carbohydrate, 0.34 g calcium, 0.30 g magnesium, 0.01 g iron and 0.21 g phosphorus. The seed contained 15.15 g moisture, 11.30 g ash, 0.21 g fat, 10.36 g protein, 20.52 g crude fiber and 42.46 g carbohydrate. Terpenoids, flavonoids, alkaloids and cardiac glycosoides were significantly present in both the leaf and fruit whereas phlobatani:n, saponin, steroids, anthraquinones and ascorbic acid were absent. Tannin was present only in the leaf. The leaf and fruit ofT. daniellii have significant nutritional and medicinal benefits. The leaf is rich in protein and fat. The fruit is a good source of minerals, particularly, calciwn and magnesiwn; the leaf is also rich in phosphoru

Analyses of the Leaf, Fruit and Seed of Thaumatococcus tktniellii (Benth.): Exploring Potential Uses

Thaumatococcus daniellii is an economic plant with versatile uses in Southern Nigeria. The arils attached to the seeds contain thawnatin, a non-sugar sweetener and taste modifier. This study examined the chemical constituents of the leaf, fruit and seed ofT. daniellii. The fresh fruit, on weight basis, consists of 4.8% aril, 22.8% seed and 72.4% fleshy part The leaf contained (per 100 g): 10.67 g moisture, 8.95 gash, 17.21 g fat, 21.06 g protein, 24.61 g crude fiber 17.50 g carbohydrate, 0.10 g calcium, 0.08 g magnesium, 0.01 g iron and 0.37 g phosphorus. The fruit (fleshy part) contained 10.04 g moisture, 21.08 gash, 0.93 g fat 11.53 g protein, 18.43 g crude fiber, 37.27 g carbohydrate, 0.34 g calcium, 0.30 g magnesium, 0.01 g iron and 0.21 g phosphorus. The seed contained 15.15 g moisture, 11.30 g ash, 0.21 g fat, 10.36 g protein, 20.52 g crude fiber and 42.46 g carbohydrate. Terpenoids, flavonoids, alkaloids and cardiac glycosoides were significantly present in both the leaf and fruit whereas phlobatani:n, saponin, steroids, anthraquinones and ascorbic acid were absent. Tannin was present only in the leaf. The leaf and fruit ofT. daniellii have significant nutritional and medicinal benefits. The leaf is rich in protein and fat. The fruit is a good source of minerals, particularly, calciwn and magnesiwn; the leaf is also rich in phosphoru