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All Journal African Journal of Sciences and Traditional Medicine African Journal of Medicine, Surgery and Public Health Research
Faith Amarachi Ngwu
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Effect of Two Different Drying Techniques on the Chemical Composition of Amaranthus Mary Athanasius Udoh; Musbau Adekunle Yahaya; Abimbola Gbenga Olayemi; Augustina Elochukwu Ijezie; Zainab Bello Dambazau; Faith Amarachi Ngwu
African Journal of Sciences and Traditional Medicine Vol 2 No 3 (2025): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v2i3.7785

Abstract

Amaranth (Amaranthus), a widely consumed green leafy vegetable in Nigeria, is valued for its rich content of micronutrients, macronutrients, phytonutrients, and potential food-toxicants. This study evaluates the impact of two common drying methods—sun-drying and oven-drying—on the chemical composition of Amaranthus leaves. A total of 2.5 kg of fresh Amaranthus leaves was procured from Watt Market in Calabar, Cross River State, Nigeria. After stalk removal, the leaves were divided into three equal portions: one left untreated as control, while the others were subjected to sun-drying and oven-drying for one month. The dried samples were pulverized, packaged in airtight containers, and stored under cool, dry conditions prior to analysis. Proximate composition, mineral content, and phytochemical screening were conducted using standard analytical techniques. Results indicated a significant reduction in moisture content from 84.30 ± 0.1% in the fresh sample to 23.70 ± 0.1% (sun-dried) and 11.30 ± 0.1% (oven-dried), thereby increasing dry matter availability. Concentrations of ash, fibre, crude fat, crude protein, and carbohydrates were elevated in the dried samples due to moisture loss. However, notable reductions in mineral content were observed—Calcium (Ca) declined from 2.78 mg/100g in the control to 2.10 mg/100g (sun-dried) and 1.07 mg/100g (oven-dried). Heat treatment also led to a significant decrease in anti-nutrients and food-toxicants, with oven-drying showing greater efficacy. The study concludes that both sun-drying and oven-drying effectively preserve Amaranthus leaves, though with some loss of micronutrients. Consuming larger quantities of the dried vegetable may help offset these losses, providing essential nutrients for populations at risk of malnutrition.
Phenotypic Detection and Risk Factors of Bacteria Aetiological Agents of Dental Caries in Patients in Uyo Nigeria Ifeanyi Abraham Onwuezobe; Mary Athanasius Udoh; Agantem Emmanuel Ekuma; Mary Bondick Takon; Faith Amarachi Ngwu
African Journal of Medicine, Surgery and Public Health Research Vol 2 No 2 (2025): African Journal of Medicine, Surgery and Public Health Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajmsphr.v2i2.5303

Abstract

Background. Dental caries is a highly prevalent oral disease that affects approximately 100% of individuals in the society. This disease causes severe damage to the teeth. Several acidophilic bacteria are implicated in the disease. This research was done to detect bacterial agents and risk factors implicated in caries in Uyo, Nigeria. Methods. A total of 120 dental plaque samples were cultured. Vitek 2 System (bioMe´rieux) was used for biochemical characterization and antibiotic susceptibility of isolates. Results. Several bacterial species (Thirteen) were obtained from significant culture growth of 27 (22.5%). Burkholderia cepacia group were 7(5.8%), and the most prevalent. Enterococcus faecalis 1(0.8%), Enterococcus spp (non E. faecalis) 1(0.8%), Pediococcus pentosaceus 1(0.8%), Kocuria kristinae 1(0.8%), Serratia ficaria 2(1.7%), Klebsiella pneumoniae 1(0.8%), Acinetobacter spp 1(0.8%) and Enterobacter cloacae ssp dissolvens 1(0.8%) were the least prevalent isolates. This study showed new bacteria species being implicated in caries, and high consumption of sugary foods being the main risk factor of caries. Conclusions. The identification of novel bacteria species in caries, and the attribution of staple foods as the lead risk factor of caries amongst dental caries patients in Uyo is a cause for alarm, as most of these people rely on carbohydrates for their daily food, as the soil of their farmlands are most favourable in yielding carbohydrate crops compared to other crops. Hence, there is need for frequent health enlightenment program, especially in the urban areas on adverse effect of frequent snacking and/or eating carbohydrates without rinsing the mouth frequently to rid it of food debris.
Co-Authors Abimbola Gbenga Olayemi Agantem Emmanuel Ekuma Augustina Elochukwu Ijezie Ifeanyi Abraham Onwuezobe Mary Athanasius Udoh Mary Bondick Takon Musbau Adekunle Yahaya Zainab Bello Dambazau