March 2011
Biopotency role of culinary spices and herbs and their chemical constituents in health and commonly used spices in Nigerian dishes and snacks
This review paper summarizes the current scientific publications of researches concerning the potential health benefits of herbs and spices; it also highlights some commonly used spices in Nigerian dishes and snacks, major useful compounds of these herbs and spices and the need for value addition and product development. Keyword: Biopotency, culinary spices, snacks.
March 2011
The liquor made from silver vine [Actinidia polygama (Sieb. et Zucc.) Planch. ex Maxim.] berries possess strongly antioxidative activity and antihypertensive activity
Liquor was prepared from silver vine berries and its functional properties were investigated. The colour of liquor correlated with that of berries was as amber. The contents of protein, total phenolic components, and total vitamin C were about 2.3 (mg/ml), 339.5 (μg/ml), and 2.4 (mg/100 ml), respectively. The liquor possessed strongly antioxidative activity, scavenging activities against superoxide anion radical,...
March 2011
All trans-cis β-carotene content of selected sweet potato (Ipomoea batatas (L) Lam) varieties as influenced by different levels of nitrogen fertilizer application
All trans-cis isomers content of sweet potatoes (Ipomoea batatas (L) Lam) as influenced by different levels of nitrogen fertilizer application were determined by high performance liquid chromatography (HPLC). The nitrogen fertilizer treatments were four nitrogen levels of 0 (control), 40, 80, 120 kg N/ha and four varieties of sweet potatoes: White fleshed TIS87/0087 and TIS8164, orange-fleshed, Ex-Igbariam and CIP...
March 2011
Chemical composition of Cymbopogon citratus essential oil and its effect on mycotoxigenic Aspergillus species
This study evaluated the antifungal activity of essential oil of Cymbopogon citratus (Poaceae) against five mycotoxigenic species of the genus Aspergillus (Aspergillus flavus, Aspergillus parasiticus, Aspergillus ochraceus, Aspergillus niger and Aspergillus fumigatus) isolated from maize samples. The oil of C. citratus was obtained by hydro-distillation and analysed by Gas...
March 2011
Effect of traditional diets on oxidative stress and lipid profile of alloxan induced diabetic rats
The objective of this study was to compare the effect of recommended diet namely, plantain porridge and beans with other traditional Nigerian diets on oxidative stress and lipid profile in alloxan diabetic rats. Therefore, in the design, six groups (1 non diabetic and 5 diabetic) of 7 rats each, were accordingly treated: the normal and diabetic controls were fed normal rat pellets; garri with afang soup,...
March 2011
Bioethanol production from brewer’s spent grain, bread wastes and corn fiber
The production of ethanol from bread wastes, brewer’s spent grain (BSG) and corn fiber using dried active baker’s yeast (Saccaromyces cerevisiae) was investigated. These items were considered industrial wastes and are readily dispose off as by-products thereby constituting environmental hazards and an economic waste. The milled brewer’s waste and corn fiber were pre-treated with...
March 2011
Determination of copper, zinc, lead and some biochemical parameters in fresh cow milk from different locations in Niger State, Nigeria
Soil and water pollution of milk products by heavy metals is a common fact in Northern Nigeria. In the present study, atomic absorption spectrometry (AAS) was used for the quantitative determination of copper, zinc and lead level while some biochemical constituents analysed in fresh cow milk collected from Dangana, Mukugi and Gulu localities of Niger State, Nigeria were determined using standard methods. The...
March 2011
Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteurization
Today food manufacturing plants prefer „ready-for-use” liquid egg products to whole eggs. These are easier to use since one should not deal with breaking and storing the egg shell contaminated by faeces. However the shelf life of liquid egg products containing no preservatives is relatively short, there is a need to elaborate new technologies – like the long term (6 to 24 h) heat treatment...
March 2011
The production of jam from indigenous fruits using baobab (Adansonia digitata L.) powder as a substitute for commercial pectin
Baobab (Adansonia digitata L.) powder has high gelling capacity, but its potential has not been exploited. In the present study, baobab powder was assessed as a potential alternative for commercial pectin in jam making. Its gelling ability and potential use was compared to that of commercial pectin in the production of jam from different indigenous fruits available in...
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