Effects of Fermentation and Heating on the Functional Properties of Processed Flour from African Oil Bean (Pentaclethra macrophylla benth) Seeds

A comparative study was conducted to determine the effects of heat treatment and fermentation on the functional properties of African oil bean (Pentaclethra macrophylla: Benth) seeds. The objective was to determine the nutritional benefits inherent therein, and the possible utilization of this plant food source as a complement in food formulation and improvement. The bean seed was broken to obtain the cotyledon, locally processed by fermentation and heat treatment, after which it was milled to obtain flour from the African oil bean. The control group of day 0 was not subjected to fermentation, but heat-treated and all other experimental groups (Day 1-7) subjected to fermentation and heating. The following selected physio-chemical properties were analyzed for the African oil bean seeds: water absorption capacity, oil absorption capacity and bulk densities were determined; the emulsion capacity and whipping ability were also determined. The oil absorption capacity ranged from 0.66- 1.26 g/ml; water absorption capacity, 0.76-1.32 g/ml; emulsion capacity, 33.33-64.67 g/ml, emulsion stability after one hour, 6.00-63.33 g/ml, bulk density, 0.40-0.49 g/g and whipping ability, 0.00-0.93 g/ml. The processing methods adopted (fermentation and heating) to improve on the functional properties of the African oil bean seeds significantly affected (p<0.05) the bulk density, whipping ability, emulsion stability and Stability after one hour of experimental samples fermented and heat treated (Day 1-7) compared to the Day 0 sample that was only heated while there was, however, no statistical significance recorded for the oil absorption capacity and water absorption capacity in experimental Day 1-7 compared to the control (Day 0). The treatment, demonstrated improved functional properties of the African Oil bean seeds; likely to enhance the palatability of formulated foods. The treatment did not show significant improvement on the oil absorption capacity and water absorption capacity of the bean; however, there was enhanced oil and water functionality.Key words: Oil bean, Ugba, fermentation, heatin

Preliminary Investigative Study on the Blood Pressure-Lowering Potential of Aqueous Leaf Extract of Simarouba glauca (AESG) on Normotensive Adult Wistar Rats

Studies have shown that plants possess medicinal properties and compounds are beneficial in managing and treating diseases, including high blood pressure and related cardiovascular conditions. Simarouba glauca (SG) has been widely reported to possess antibacterial activity, anti-oxidant, anti-proliferative and hemolytic activity; amongst others. However, there is paucity of data on its effect on blood pressure. Hence, the study research aimed at assessing the hypotensive prospect inherent in the aqueous leaf extract of Simarouba glauca (AESG) on normotensive male Wistar rats. The study was conducted using adult male Wistar rats (n = 3), a urethane/thiopental (1205/20 mg/kg) anesthesia and a chart paper attached to Ugo Basile Uni-recorder Model 400700 data capsule. Under full anesthesia, the rat’s trachea and the carotid artery were cannulated for assisted respiration and blood pressure measurement. At stable variables; following the administration of 0.2 mL normal saline, the AESG was administered intravenously via the caudal vein at 2.5 and 5.0 mg/kg body weight dose respectively. The data was recorded on a chart; indicated the characteristic dose-dependent hypotensive effect of AESG on normotensive rats; at doses of 2.5 mg/kg and 5.0 mg/kg, with marked decreases in the systolic blood pressure (SBP), diastolic blood pressure (DBP) and mean arterial pressure (MAP) from basal levels of 127.83 ± 1.01 mmHg, 91.00 ± 1.00 mm Hg and 103.27 ± 0.99 mm Hg respectively. The outcome of the preliminary investigation indicates that the AESG demonstrated a hypotensive effect on the BP of normotensive male Wistar rats dependent on varying doses administered; indicative of further evaluation