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All Journal Journal of Multidisciplinary Science: MIKAILALSYS Asian Journal of Science, Technology, Engineering, and Art
Shadrach, Philip
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Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Environmental Science Physics Social Sciences Other

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GC-MS Profiling and Pathogenic Effect of Khaya Anthotheca Methanolic Leaves Extract on Some Selected Fungi Umaru, Isaac John; Shadrach, Philip; Adi, Godwin Baaku; Ugoeze, Egeonu Stephen; Nanmar, Chakfa; Akafa, Andes Tensaba; Umaru, Kerenhappuch Isaac; David, Bando Christopher
Journal of Multidisciplinary Science: MIKAILALSYS Vol 2 No 2 (2024): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v2i2.3192

Abstract

This research evaluated GC-MS profile, and pathogenic effect of methanolic leaves extracts of Khaya anthotheca on Some Selected fungi. Khaya anthotheca a member of Meliaceae family is traditionally used for treating several ailments. The leaves were harvested in Sukundi road Wukari and air dried for four weeks, the leaves were pulverized into powder using manual blender and stored in an air tight container. Extraction was done with absolute methanol; the extract was filtered using mesh and the filtrate was concentrated at 68oC. Only two grams of the filtrate were used for the GC-MS study. One-way analysis of variance (ANOVA) was used for statistical analysis. The GC-MS result revealed 50 constituents. Result of Methanolic extracts of leaves of Khaya anthotheca only showed significant activity against Aspergillus niger at dose100 µg/mL, Candida tropicalis and Fusarium oxysporium at dose 500 µg/mL. This study supports the use of Khaya anthotheca by indigenous herbalists by providing scientific proof of the plant's ability to treat pothegenic diseases. To establish the effectiveness of this plant in the management of fungal effections, more clinical trials at the clinical levels are needed.
Nutritional and Biochemical Analysis of Locally Produced Wine from a Blend of Banana (Musa sapientum) and Date Palm Fruit (Phoenix dactylifera L.) Tatah, Silas Verwiyeh; Shadrach, Philip; Abah, Moses Adondua
Asian Journal of Science, Technology, Engineering, and Art Vol 2 No 3 (2024): Asian Journal of Science, Technology, Engineering, and Art
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstea.v2i3.3210

Abstract

Background: Wine is a low-alcohol beverage made from fresh grapes or grape juice through partial or complete fermentation. Wine contains many nutrients necessary for the human body, such as sugar, vitamins, amino acids, mineral elements, polyphenols etc. Objective: This project aimed at analysing the nutritional and biochemical composition of locally produced wine from a blend of banana and dates palm fruit. The study includes determining the proximate, phytochemical, mineral, physicochemical, and amino acid profiles. Methods: The method involves heating a crucible dish to eliminate moisture, determining fat content, defatting the sample, determining ash, and determining crude protein. The phytochemical analysis includes tests for saponin, flavonoid, alkaloid, and tannin. Mineral analysis was carried using an atomic absorption spectrophotometer, while physicochemical analysis includes alcohol, pH, and temperature measurements as well as determination of amino acid profile analysis of banana-date palm wine. Results: The proximate analysis revealed high moisture content (97.87%), suggesting a good source of fruit wine production. The wine contains low crude fibre (1.01%), low crude protein (0.14%), Ash content (0.49%) and low crude lipid (0.58%). The wine also contains antioxidant and anti-inflammatory properties. Physicochemical analysis revealed an average pH of 4.62 to 4.71, with sugar concentration decreasing daily over four days and two mineral elements were reveal which are potassium and phosphorus. The amino acid profile analysis of banana-date palm wine reveals that it contains both essential and non-essential amino acids. The essential amino acids include isoleucine, methionine, histidine, and phenylalanine, non-essential amino acids include glutamic acid, asparagine, proline, and cysteine. Conclusion: The findings of this study suggest that a blend of Banana (musa sapientum) and date palm fruit (Phoenix dactyliferal) wine has a unique pleasant aroma, and may have the potential to provide both essential and non-essential amino acids, provide other nutrients that are important for normal physiological function of the body.
Co-Authors Abah, Moses Adondua Adi, Godwin Baaku Akafa, Andes Tensaba David, Bando Christopher Nanmar, Chakfa Tatah, Silas Verwiyeh Ugoeze, Egeonu Stephen Umaru, Isaac John Umaru, Kerenhappuch Isaac