Insecticidal Effect of African Nutmeg (Monodora myristica) Oil on Sitophilus zeamais and Tribolium castaneum in African Breadfruit

This study investigated insecticidal effect of African nutmeg (Monodora myristica Gaertn) oil against Sitophilus zeamais (Motsch) and Tribolium castaneun (Herbst) in African breadfruit during storage. Fruits (400g) of African nutmeg were milled into flour. Two hundred grams (200g) of flour was extracted for oil using 500ml of n-hexane. The fruit oil at 0.0, 0.25, 0.50, 0.75, 1.00ml per 1ml ethanol was dosed against 10 adults of either insects infested on 15-20g African breadfruit seeds during post-exposure (24h), contact (7-12 days) and fumigant (72h) toxicity tests at ambient conditions (33-39oC; 42-59% RH) in Lafia, Nasarawa State, Nigeria. The oil caused dose-dependent mortality (%) which increased with exposure time of the insects. Sitophilus zeamais (Motsch) had higher mortality than Tribolium castaneum (Herbst) within the same oil concentration and exposure time. In a glass vial filled to 70% column with African breadfruit, 1ml oil concentration caused 63% kill of T. Castaneum (Herbst), but 90% kill of S. zeamais (Motsch) in 7days exposure. The 1ml oil concentration on 72hour fumigation test killed 95% of S. zeamais (Motsch) and 62% of T. castaneum (Herbst). Monodora myristica (Gaertn) oil could replace synthetic insecticides to preserve this grain against the two insect pests under storage

Chemical composition, antibacterial efficacy, and antioxidant capacity of essential oil and oleoresin from Monodora myristica and Tetrapleura tetraptera in Southeast Nigeria

Specific to the West African sub-region, previous studies involving fruit, stem, and bark of Tetrapleura tetraptera as well as seeds of Monodora myristica have largely focused on phytochemical properties of aqueous and methanolic and ethanolic extracts. To supplement existing information, the chemical composition, antibacterial efficacy (tested against Escherichia coli and Staphylococcus aureus), and antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH∙) radical scavenging, ferric reducing power, and total antioxidant capacity) of essential oil and oleoresin extracted from T. tetraptera fruit and M. myristica seeds cultivated in Southeast Nigeria, were studied. Essential oil and oleoresin were respectively extracted by steam distillation and aqueous maceration. By way of gas chromatograph mass spectrometry (GC–MS) analysis, the chemical compounds from essential oil and oleoresin from M. myristica and T. Tetraptera samples totaled 6 and 5, as well as 27 and 16, respectively. Besides the oleoresin of M. myristica and the essential oil of T. tetraptera showing some resistance against S. aureus, the oleoresins seemed highly susceptible to E. coli—all of which demonstrated concentration-dependence to the antibacterial inhibition zone. Scavenging DPPH radical, reduction power activity, and total antioxidant capacity increased with essential oil and oleoresin extracts' concentrations, which positions M. myristica and T. tetraptera spices as very promising for food preservation, especially against autoxidation and microbial spoilage. © 2022, The Author(s).Wrocław University of Environmental and Life Sciences, PolandMinistry of Education and Science of the Russian Federation, MinobrnaukaAuthor Q.N.O. gratefully acknowledges the research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program). Author S.J. and C.O.R.O. appreciate the financial support from Wrocław University of Environmental and Life Sciences, Poland

Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria

White melon (Cucumeropsis mannii Naudin), is among common and yet underutilized oil seed crop within the West African region, does not have sufficient information specific to its nutrient composition for foreign consumers. To supplement existing information, therefore, we investigated the nutritional profile of defatted and full-fat flour, alongside physicochemical breakdown and storage performance of soxhlet-extracted oil from two white melon (C. mannii) seed varieties found in Southeast Nigeria. Nutritional profile involved the determinations of proximate composition, minerals, vitamins, functional properties as well as amino acid profile. Physicochemical breakdown involved the determinations of fatty acid profile, lipid breakdown parameters, as well as associated physical attributes. Results showed defatting of flours increased the protein (69.04%), carbohydrates (16.26%), crude fiber (2.68%), ash (11.9%), mineral (Na ranging from 223.92-246.99 mg/100g), and vitamin contents (Vit B1 ranging from 0.453-0.712 mg/100g). Total amino acid differed slightly when comparing miniature (30.36 g/100g) and large (22.36 g/100g) seeds. Soxhlet-extracted oil possessed low thiobarbituric acid, acid, and peroxide values (0.030 and 0.038 mg MDA/kg, 1.08 and 1.27 mg KOH/g, and 2.95 and 3,94 mEqO2/kg, for large and miniature seeds respectively), and peak linoleic acid (5 and 6.45 mg/ml, for miniature and large seeds respectively). During storage, the thiobarbituric acid and peroxide values of soxhlet-extracted oil increased yet within acceptable limits. © 2023 Nwoke et al

CHEMICAL AND SENSORY EVALUATION OF SOY-FORTIFIED CASSAVA- WHEAT BISCUIT

ABSTRACT This study evaluated the effect of substituting 20% cassava flour fortified with 5%, 10% and 20% of fermented and blanched soy flours for wheat flours in biscuit production. Cassava roots, fermented and blanched soy bean seeds were processed into flours. Biscuits were baked from blends of 20% cassava flour, 75%, 70% or 65% wheat flour and 5%, 10% and 15% soy flours. Control samples were baked with 100% wheat flour . Chemical and sensory qualities of flours and biscuits were evaluated. Soy flours had highest protein and fat contents among flour samples. Fermented (24 hours) soy flour had 46.28% protein and 24.05% fat while blanched soy flour had 26.40% protein and 21.80% fat indicating increased nutritive value for fermented soy flour. Cassava flour had the least protein content of 4.9 % but highest carbohydrate content of 74.04%. Protein and fat contents of biscuits increased with increasing soy fortifications. Substitution with cassava flour did not adversely affect qualities. Sensory scores indicated high acceptability for treated biscuit samples

Effects of Different Extracting Solvents on Non-Phenolic Phytochemical Profiles of Selected Nigerian Spices and Spice-treated Foods

The aim of this research was to investigate the impact of extraction solvents on the non-phenolic phytochemical profiles of selected spices (Ocimum viride, Monodora myristica, Monodora tenuifolia and Tetrapleura tetraptera) and spice-treated foods in southern part of Nigeria. The spice samples were processed into powder for antioxidant screening. The spice extracts were obtained from the samples using 5 extracting solvents [distilled water, 95 % methanol, acetone / hexane (1:1 v/v), n-hexane / methanol / acetone (2:1:1, v/v/v) and acetone / water / acetic acid (70:29.5:0.5, v/v/v)]. Water extracts were obtained from beef, pork and fluted pumpkin leaves. The alkaloid, saponin, oxalate and phytate components of the spice extracts and the spice-treated foods were evaluated using standard methods. The laboratory analyses were performed at analytical laboratory, National Centre for Energy Research and Development, University of Nigeria, Nsukka during the 3rd quarter of 2020. The percentage yield of the extracts were low (0.32 - 0.96 %) and varied widely among extracting solvents, spices and spice-treated foods. M. myristica and T. tetrpleura had the highest yield, 0.96, in methanol extracts. Phytochemical contents differed significantly (p < 0.05) among spices, extracts of the same spice and among spice-treated foods. Spices had high contents of oxalate (2.0 – 7.0 mg/100 g), alkaloid (0.8 – 5.76 mg/100 g) and phytate (2.14 – 3.88 mg/100 g) but relatively low content of saponin (0.03 – 0.736 mg/100g). Methanol alone or in combination with other solvents extracted higher amounts of phytochemicals (0.96 %) than other solvent mixtures from the spices. Phytochemical contents of spice-treated foods were in the order: vegetable > rice > pork > beef