Comparison of nutritional values of brown and white beans in Jos North Local Government markets

Cowpea is an important bean which play significant role in the diets of Africans. It serves as a major source of protein in the absence of sufficient animal protein for the population. Two varieties (white and brown) of  cowpeas (Vigna unguiculata) were analyzed for their proximate and elemental contents. These varieties belong to the same species in the family leguminosae. The brown and white seeds were found to be nutritious. Both contained carbohydrate, protein, fibers and minerals such as calcium, magnesium, potassium, sodium, iron, zinc, manganese and copper. The crude protein was found to be 15.62 and 17.91% with the brown seeds having the higher amount. The carbohydrate content analyzed was found to be 56.80 and 60.57% with the  white seeds having the higher value. The crude lipid gave the least range which is 2.13 to 2.42%. The other parameters, moisture content, crude fiber and total ash contents were 3.56 to 5.08, 13.54 to 14.15 and 4.07 to 4.27%, respectively. Potassium and copper had the highest and lowest concentration in cowpea varieties ranging from 741 to 768 and 0.58 to 0.60 mg/100 g, respectively. There were significant (p<0.05) differences between the potassium, calcium, sodium, magnesium, manganese and zinc concentration of the cowpea varieties, except between iron and copper concentration.Key words: Vigna unguiculata, cowpeas, nutrition, minerals, vitamins

Comparative Hepatotoxicity Test of Cadmium and Lead in Rats

Background: Adverse environmental impacts include contamination of water, soil, and phytotoxicity from excessive heavy metals dispersed from mines and smelter sites leading to potential risk to human health. This study investigated the comparative hepatotoxicity test of mining pond waters used for domestic purposes in some parts of Plateau State, Nigeria.Methodology: The cellular integrity and function of the liver were assessed using a rat model. The degree of damage was measured using biochemical parameters such as ALT, AST, total proteins, albumin and histopathological examination of the liver cells.Results: The results for control, mining pond water and added cadmium and lead were as follow: AST= 1.17±0.08, 1.67±0.72 and 6.45±0.47 IU respectively; ALT= 3.60±0.36, 3.67±0.20 and 9.10±0.20 respectively; Total proteins= 6.61±0.24, 6.15±0.25 and 9.39±0.34 respectively; Albumin= 4.25±0.40, 4.00±0.25 and 3.38±0.29 respectively.Conclusion: Studies indicate that liver function is impeded particularly with respect to protein synthesis, detoxification processes and the cellular integrity of the organ is damaged in the group that cadmium and lead were added (p<0.05). But the water sample from the mining pond, though containing higher cadmium and lead concentrations, could not cause apparent liver damage as compared to control (p>0.05). This suggests that the high concentrations of calcium and magnesium in the water sample might be responsible for the inhibition of the absorption of cadmium and lead thereby masking their acute toxic effects as shown in our previous work

Contaminants in local alcoholic beverages: zinc and manganese contamination

The extent of leaching of zinc (Zn) and manganese (Mn) from the vessels used during the preparation of two local alcoholic drinks, Pito and Burukutu has been assessed. Leaching of these metals during the four phases of fermentation was monitored by determining the levels of the metals in each phase using atomic absorption spectrophotometric technique; in each complete fermentation protocol, metallic or clay container was used. Contamination appeared to be due to the fermentation process, container used or a combination of the two. Comparatively, there was increase in the levels of these metals from the initial to the final phase of fermentation for both types of vessels; in each case, appropriate controls were used. Compared to control values, the average increase in the level of zinc in Burukutu and Pito for metallic and clay containers is 343%; 325% and 295%; 252% respectively; whereas for manganese the increases are 815%; 1438% and 1292%; 1150% in that order. The differences in the levels of these metals among the phases in each of the drinks were significant (