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Adenuga, Ore-ofe Oluwatoyin
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Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology Public Health

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Effects of Processing on the Proximate Composition, Mineral Content and the Phytochemical Analysis of Groundnut Seeds (Arachis hypogeae) Sanni, Joseph Adaviruku; Sanni, Grace Omayoza; Awoniyi, Rufus Ranmilowo; Osanyinlusi, Remi; Richards, Yvonne Ego; Adesina, Goodness Inioluwa; Adenuga, Ore-ofe Oluwatoyin; Apata, Stella Ayomikun; Ekun, Oluwafemi Emmanuel
Biology, Medicine, & Natural Product Chemistry Vol 13, No 1 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.131.63-71

Abstract

Effect of processing on the nutritional composition of groundnut seeds were carried out using standard analytical methods. Raw, boiled and fried groundnut seeds were analyzed for proximate composition, mineral contents, and phytochemical screening. The result reported that the raw, boiled, and fried contains (5.357±0.190%, 4.545±0.050% and 3.896±0.015%, moisture contents), (2.401±0.011%, 3.225±0.004% and 2.816±0.001%, ash contents), (46.591±0.001%, 25.333±0.003% and 48.012±0.953%, crude fat), (4.126±0.887%, 15.001±0.030% and 7.692±0.002%, crude fibre), (19.520±0.040%, 21.580±0.040% and 23.540±0.000%, crude protein), (22.005±0.587%, 30.316±0.056% and 14.044±0.939%, carbohydrate) respectively. A significant difference was observed. Processing has significant effects on the mineral components of the seeds. The results revealed that raw, boiled and fried contains (56.900mg/100g, 48.400mg/100g and 35.00mg/100g Sodium), (0.215mg/100g, 0.185mg/100g and 0.540mg/100g Zinc), (65.500mg/100g, 42.700mg/100g and 25.500mg/100g Magnesium), (0.218mg/100g, 0.230mg/100g and 0.230mg/100g Iron), (0.250mg/100g, 0.110mg/100g and 0.100mg/100g Manganese). The phytochemical screening shows the presence of alkaloids, carbohydrates and proteins in all the samples and the result reveals that processing does not really have effect on phytochemical constituents. The investigation shows that fresh groundnut is a good source of mineral content, while raw and processed groundnut is a good source of some phytochemical constituents and processed groundnut is a good source of protein, fat, and carbohydrate with high nutritional value.
Antimicrobial Activities of Oyster Mushroom (Plerotous ostreatus), Garlic (Allium sativum), and Ginger Extracts (Zingiber officinale) Against Some Clinical Isolates Adenuga, Victoria Oluwapelumi; Fakoya, Soji; Sanni, Joseph Adaviruku; Adenuga, Akinola; Adenuga, Ore-ofe Oluwatoyin; Ajayi, Oluwaferanmi Timileyhin
Biology, Medicine, & Natural Product Chemistry Vol 13, No 2 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.132.389-395

Abstract

The prevalence of multiple drug resistance among human pathogenic bacteria necessitates a continual search for new antimicrobial medicines, particularly among plants that are frequently farmed or naturally found in our surroundings. The study aims to investigate the inhibitory effect of garlic, ginger, and mushroom extracts at different concentrations against some clinical isolates. Anti-bacterial components from mushrooms, garlic, and ginger were extracted with hot water, cold water, ethanol, and acetone, and their anti-bacterial activity was determined using the agar well diffusion method. Zones of inhibition were observed primarily on hot water extracts of mushrooms (Pleurotus ostreatus) on culture plates inoculated with Staphylococcus aureus, Escherichia coli, and Klebsiella pneumonia at 370C for 24 hours. The cold water extracts of the mushroom (Pleurotus ostreatus) gave the highest zone of inhibition of 14.0±1.0mm when used against S. aureus. For spices, the cold water extracts yielded the highest zones of inhibition of 22.0±1.0mm followed by 16.0±1.0mm as observed with ginger. The results obtained have shown clearly that the mushrooms (Pleurotus ostreatus), garlic (Allium sativum), and ginger (Zingiber officinale) extracts contain phytochemicals with some antimicrobial activities. The water extracts of the mushrooms and spices showed broad-spectrum antimicrobial activity much more than ethanol and acetone extracts. The antimicrobial activities of mushroom and garlic extracts were highly effective against the bacterial pathogens studied. However, the antimicrobial activity of the ginger extract was poor. To address the multi-drug resistance to antibiotics, I recommend: that bioactive compounds found in mushrooms, ginger, and garlic be patented and used as alternative antimicrobials.
Co-Authors Adenuga, Akinola Adenuga, Victoria Oluwapelumi Adesina, Goodness Inioluwa Ajayi, Oluwaferanmi Timileyhin Apata, Stella Ayomikun Awoniyi, Rufus Ranmilowo Ekun, Oluwafemi Emmanuel Fakoya, Soji Osanyinlusi, Remi Richards, Yvonne Ego Sanni, Grace Omayoza Sanni, Joseph Adaviruku