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All Journal Journal of Multidisciplinary Science: MIKAILALSYS
Francis, Achilus
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Physics Social Sciences Other

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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.
Co-Authors Abershi, Ajiduku Leyoa Christian, Nelson Daniel, Ejembi Ocholi Ishaya, Samuel G. Leyoa, Ajiduku Abershi Mafe, Alice Njolke Ojogbene, Eleojo Samuel, Kennedy B. Samuel, Kennedy Banja Titus, Stephen Dio