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Titus, Stephen Dio
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Physics Social Sciences Other

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Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Life and Nutritional Value of Tiger Nut Milk (Kunun Aya) Yusuf, Obadiah Saveni; Abershi, Ajiduku Leyoa; Ngabea, Nasiru Audu; Bappa, Lipana Dorcas; Dauda, Usman Danlami; Chuanu, Solomon; Mafe, Alice Njolke; Titus, Stephen Dio; Sambo, Elkanah Deborah; Garba, Haladu Farida
Journal of Multidisciplinary Science: MIKAILALSYS Vol 2 No 3 (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.v2i3.3792

Abstract

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.
Effect of Processing on Nutritional and Antinutritional Composition of SAMPEA-11 and 20-T Cowpea Cultivars Titus, Stephen Dio; Abershi, Ajiduku Leyoa; Francis, Achilus; Mafe, Alice Njolke; Samuel, Kennedy Banja; Daniel, Ejembi Ocholi; Ojogbene, Eleojo
Journal of Multidisciplinary Science: MIKAILALSYS Vol 2 No 3 (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.v2i3.3867

Abstract

This study investigates the effects of boiling and roasting on the nutritional and antinutritional composition of SAMPEA-11 and SAMPEA 20T. Ash content increased after roasting, with SAMPEA-11 rising from 2.5% to 3.1% and SAMPEA 20T from 2.7% to 3.4%. Crude fiber content displayed varied trend; in SAMPEA 20T an increase from 5.0% to 6.2% post-roasting, while SAMPEA-11 remained relatively stable. Lipid content increased significantly in roasted SAMPEA 20T by 2.8% and boiled SAMPEA-11 by 1.5. Protein content in SAMPEA-11 decreased after boiling and roasting, dropping by 4.5% and 2.9%, respectively. SAMPEA 20T showed an increase of 1.2 after boiling. For the antinutrients, boiling significantly reduced tannin levels in SAMPEA-11 from 0.45 mg/g to 0.23 mg/g, while roasting further reduced it to 0.15 mg/g in SAMPEA 20T. Oxalate levels increased after boiling, from 0.18 mg/g to 0.31 mg/g in SAMPEA-11 and 0.20 mg/g to 0.29 mg/g in SAMPEA 20T, while phytates decreased by 30% across both varieties after roasting. In the same vein, boiling and roasting both reduced concentrations lectin. While folate content, also decreased significantly in SAMPEA-11 after roasting, from 270 to 140 µg/100g. In contrast, SAMPEA 20T retained more folate, with a minimal reduction after boiling (250 to 220 µg/100g). Hence, Roasting was found to enhance shelf life by reducing moisture content while improving carbohydrate and mineral content. However, boiling appears more effective in retaining essential nutrients like protein and folate, especially in SAMPEA 20T. These findings provide insights for optimizing processing techniques to improve nutritional quality of cowpeas.
Chemical Constituents and Bioactivities of Azanza garckeana: A Review Titus, Stephen Dio; Christian, Nelson; Samuel, Kennedy B.; Ishaya, Samuel G.; Francis, Achilus; Leyoa, Ajiduku Abershi
Journal of Multidisciplinary Science: MIKAILALSYS Vol 3 No 1 (2025): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v3i1.4911

Abstract

Azanza garckeana, commonly known as "Goron Tula," is a medicinal plant widely recognized in Southern Africa for its traditional applications in treating infertility, respiratory issues, and liver disorders. Recent studies have explored its bioactive compounds, revealing significant therapeutic potentials, such as antiplasmodial, antioxidant, anti-inflammatory, and uterotonic effects. Key phytochemicals like flavonoids, tannins, and alkaloids have been identified, contributing to its diverse pharmacological activities. This review compiles current knowledge on the chemical constituents and bioactivities of Azanza garckeana, providing a foundation for future research on its medicinal and nutritional applications. The plant's role in enhancing health, with potential uses in modern medicine, is also highlighted.
Recent Advances in Lipid Metabolism and Regulations: A Review Titus, Stephen Dio; Emmanuel, Allahnanan; Stephen, Ezeonu Chukwuma; Tatah, Silas Verwiyeh; Arowora, Kayode Adebisi
Journal of Multidisciplinary Science: MIKAILALSYS Vol 3 No 1 (2025): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v3i1.5044

Abstract

Lipid metabolism is a highly intricate and tightly regulated process essential for cellular function, energy homeostasis, and metabolic balance. It encompasses lipid synthesis (lipogenesis), storage, breakdown (lipolysis and β-oxidation), and transport, all of which are orchestrated by complex regulatory networks involving enzymes, transcription factors, hormones, and environmental influences. Dysregulation of lipid metabolism is implicated in various metabolic disorders, including obesity, diabetes, cardiovascular disease, and metabolic syndrome. Recent advances in lipidomics, molecular biology, and metabolic engineering have significantly expanded our understanding of lipid metabolism, revealing novel regulatory mechanisms and therapeutic targets. The discovery of non-coding RNAs (e.g., microRNAs and long non-coding RNAs) as modulators of lipid homeostasis has provided new insights into gene regulation, while research on gut microbiome interactions has highlighted the role of microbial metabolites in lipid metabolism. Key metabolic pathways, such as fatty acid synthesis, triglyceride metabolism, cholesterol biosynthesis, and ketogenesis, are controlled by pivotal regulatory elements, including peroxisome proliferator-activated receptors (PPARs), sterol regulatory element-binding proteins (SREBPs), and AMP-activated protein kinase (AMPK). Additionally, cholesterol biosynthesis, transport, and excretion are modulated through intricate feedback mechanisms involving the liver, lipoproteins, and sterol regulatory networks. This review explores the latest advancements in lipid metabolism, including lipidomics applications, regulatory mechanisms, and emerging therapeutic strategies for metabolic disorders. A deeper understanding of lipid metabolic pathways and their regulation will pave the way for novel precision medicine approaches in managing lipid-related diseases and optimizing metabolic health.
Co-Authors Abershi, Ajiduku Leyoa Arowora, Kayode Adebisi Bappa, Lipana Dorcas Christian, Nelson Chuanu, Solomon Daniel, Ejembi Ocholi Dauda, Usman Danlami Emmanuel, Allahnanan Francis, Achilus Garba, Haladu Farida Ishaya, Samuel G. Leyoa, Ajiduku Abershi Mafe, Alice Njolke Ngabea, Nasiru Audu Ojogbene, Eleojo Sambo, Elkanah Deborah Samuel, Kennedy B. Samuel, Kennedy Banja Stephen, Ezeonu Chukwuma Tatah, Silas Verwiyeh Yusuf, Obadiah Saveni