African Journal of Agricultural Science and Food Research

Analysis of the Chemical and Physical Properties of Grey Small Sized Castor Seed and Oil (Ricinus communis L.)

Engr. Adgidzi Pat Princess — Sun, 31 Dec 2023 00:00:00 +0000

The dry seeds of Grey Small Sized (GSS) variety of castor were prepared for analysis by removing the endocarp, sun-drying and milling to flour. The seeds as well as the crude oil obtained were investigated for physical and chemical parameters. The results obtained for the chemical properties of the seeds were: ash (2.9%), crude oil (33.2%), crude fiber (0.5%), crude protein (18.1%), carbohydrate (33.0%) and physical properties: moisture content (12.3%), length (1.32cm), width (0.82cm), thickness (0.56c), slenderness ratio (1.605), bulk density (0.5433g/cm3), and sphericity (0.774 cm3). The chemical properties of the oil were: acid value (2.0mgKOH/g oi), iodine number (84.0), peroxide value (3.4meq/kg oil), saponification value (178.12mgKOH/g oil), unsaponifiable matter (0.6%) and physical properties: viscosity at 25^oC (8.3), specific gravity (0.965l), and refractive index (1.4761). The chemical and physical properties of “GSS” castor oil makes it suitable for various applications in the cosmetics, paints, inks, textile, and pharmaceutical industries, hence, the primary, secondary and tertiary production should be increased as castor is not a major farm produce in Nigerian. Knowledge of the seed’s properties will help in designing of processing equipment for castor seed.

Phytochemical Screening, Proximate Analysis and Anti-ulcer Activity of Methanolic Seed Extract of Citrullus lanatus

Hamisu Abdu, Faujan B. H. Ahmad, A. U. Adamu, Sai’du A. A. — Sun, 31 Dec 2023 00:00:00 +0000

Citrullus lanatus is widely distributed in Africa where majority of people consume its fruits while discarding its seeds. Apart from its nutritional benefit, traditionally, its seeds are used in the treatment of various ailment including ulcer. In this study, phytochemical screening, proximate analysis and anti-ulcer activity of the methanolic extracts of Citrullus lanatus (Lam) seeds was evaluated using crude extraction. The results of proximate analysis in methanolic Citrullus lanatus seeds extract shows relatively low moisture content (7.36%) and low protein content (6.99%), however, it shows high carbohydrate content (45.60%) and high fibre content (21.28%). The preliminary phytochemical screening revealed the presence of flavonoids, Saponin, Alkaloids, Steroids and terpenoids. The anti-ulcer activity of the methanolic extract of Citrullus lanatus seeds was evaluated in swiss albino mice against aspirin induced peptic ulcer. After the administration of the methanolic extract of Citrullus lanatus, the acute toxicity was determined by oral administering a single dose of 2,000 mg/kg orally to swiss albino mice which was observed within an hour post-dosing and once daily for a period of 2 weeks. Citrullus lanatus seeds shows a significant (p<0.01) anti-ulcer activity in a dose dependent manner as well as significant (p<0.01) reduction in the ulcer index when compared to control group, the anti-ulcer activity results was relatively comparable to the positive control. This dose did not produce mortality or acute signs of toxicity throughout the observation period. Our study shows that Citrullus lanatus seeds has considerable anti-ulcer activity. These findings suggest that Citrullus lanatus seeds possess anti-ulcer potential which may contribute to its ethno-medicinal uses.

Synergistic Effect of Essential Oils of Cymbopogon citratus (Lemon grass) and Zingiber officinale (Ginger) on Staphylococcus aureus, Salmonella typhi and Escherichia coli

Dennis D. Yakubu, Manasseh M. Katsa, Lagi A. Chrysantus — Sun, 31 Dec 2023 00:00:00 +0000

Essential oils obtained from Lemon grass (Cymbopogon citratus) and Ginger (Zingiber officinale) are used in combined form as herbal for various diseases. Synergistic antibacterial activity of essential oils of Cymbopogon citratus (Lemon grass) and Zingiber officinale (Ginger) on Staphylococcus aureus, Salmonella typhi and Escherichia coli was determined. The study aimed to determine the synergistic antibacterial effect of combination of lemon grass and ginger essential oils by using different ratios. The essentials oils were obtained by steam distillation from each of the plants. The essential oils of each as well as their combinations were tested against the three bacteria by employing agar well diffusion techniques. The results showed that each oil separately exhibited antibacterial activity ranging from zone of inhibition of 8.35mm to 23.90mm with varying concentrations of the oils. Lemon grass oil showed higher antibacterial activity of 23.9mm against Staph aureus but only 9.00mm against Salmonella typhi. The combined synergistic effect achieved on Staph aureus was 45mm, using ratio 1:1 and Salmonella typhi 35.00mm. The MIC and MBC for staph aureus were 20% and Escherichia coli with 12% MIC and MBC respectively. While Salmonella typhi were 10% and 8% respectively of MIC and MBC. The combination of essential oils of lemon grass and ginger exhibited good synergistic potential which can be utilized in formulation of drugs and preservatives.

Comparative Analysis of Ingredients, Nutrients Composition and Consumption Pattern of Commonly Consumed Bouillon Cubes in Mubi North Local Government Area, Adamawa State, Nigeria

Nwankwo, R .N, Omar A. W. H — Sun, 31 Dec 2023 00:00:00 +0000

Sixteen brands of NAFDAC approved bouillon cubes obtained at Mubi Market were used for this study, to compare the ingredients, nutrients composition and consumption pattern of the bouillon cube in Mubi North Local Government Area, Adamawa State. About 370 respondents were randomly selected from eleven wards to identify the consumption pattern using and pretested questionnaires. Data generated were analyzed using simple percentages. Results showed that the types of bouillon cubes sampled contained Monosodium glutamate, starch, fat and salt except Ajino moto pellets contained only Monosodium glutamate. Nutrient showed energy content ranging from 152 to 808 kcal protein 4.4 to 11.7g, total fat 1.4 to 9.42g, while carbohydrate 16 to 23g per100g. Also, minerals - sodium, iodine and iron showed contents of 21 to 24g, 2 to 4.33mg and 0.12 to 79 mg per 100g respectively. This study revealed that Maggi star was most frequently used having 33.5% while, 58% of the respondents do not know the content of the bouillon cubes and 68% used because of taste. An average pot of jollof rice, stew, soup and yam pottage 42%; 40.9%; 41.8% and 41.8% respectively, of the respondents used 5 to 8 cubes. About 47.3% of the respondents used 13 cubes per week. Bouillon cubes consumed in this area contains high amount of ingredients and nutrients that have negative effect yet they are consumed in excess with Maggi star being the best.

Production and Evaluation of the Proximate and Mineral Composition of Chin-Chin from Blends of Wheat and Jackfruit Seed Flours.

Echem Franklyn Nduka — Sun, 31 Dec 2023 00:00:00 +0000

Chin-chins were produced from blends of wheat flour and jackfruit seed flour with the aim of determining its proximate and mineral composition as well as their sensory acceptability. Jackfruit seeds were processed into flour. Wheat flour was blended with the jackfruit flours in the ratios of, 80:20, 60:40, 50:50 and 100:0 which were labeled as AAA, BBB, CCC and DDD, respectively. These flour samples were used to produce Chin-chin and the proximate and mineral composition and sensory qualities of the Chin-chin were determined. The moisture, ash, protein, fat, fibre and carbohydrate content of the Chin-chin ranged from 12.20 – 13.03%, 5.00 – 10.00%, 9.10 – 14.50%, 6.33 – 7.00%, 12.73 – 13.35% and 42.92 – 53.00 respectively. The results showed that the Chin-chin had mineral values ranging from 482.28 – 861.72mg/100g for calcium, 151.50 - 210.40mg/100g for magnesium, 65.30 - 68.60mg/100g for potassium, 5.33 - 13.50mg/100g for iron and 121.30 - 147.60mg/100g for phosphorus. It was observed that incorporation of jackfruit seed flour had significant effect on the proximate and mineral composition of the Chin-chin. The sensory evaluation results of the Chin-chin showed that the degree of likeness of the Chin-chin decreased significantly as the level of substitution of wheat flour with jackfruit seed flour increased. However, samples AAA and BBB which had overall acceptability scores of 6.83 and 6.60 respectively competed favourably with the control sample which had a score of 7.57. The study has shown the possibility of producing snacks from wheat-jackfruit seed flour blends.