ABSTRACT
Aims: The influence of heat processing on the nutrient composition and energy values of selected cereals (Sorghum, Maize, Millet, and Rice) consumed in Nigeria were investigated. Study Design: Cereals samples (100 g each) were weighed out for processing prior to analysis. The weighed samples were divided into two lots of raw and cooked sample. Raw sample was sun dried, further oven dried for 24 hours and ground into flour which passed through a 30-mesh test sieve. The second lot was cooked to tenderness by boiling with deionized water for 15 minutes at 120ºC. Thereafter, the cooking solution was discarded. Samples were drained, oven dried, ground using a food grinder (Model MX 491N, National) into flour 20-mesh screen and stored in a clean dry air-tight sample bottle in a refrigerator (4ºC) until required for analysis. Place and Duration of Study: Analysis was done at the Department of Biochemistry, Anambra State University, between April 2014 and May 2014. Methodology: Proximate composition was determined following standard methods. Mineral compositions were determined using Bulk Scientific Atomic Absorption/Emission Spectrophotometer 200A. Results: Cooking significantly (P<0.05) increased the moisture content of the samples with maize retaining the highest moisture content. Dry matter, crude protein, crude fat, ash, total carbohydrate and calorific values decreased significantly after heat processing. Cooking also decreased the level of divalent metals Fe, Zn, and Ca, but increased the monovalent metal Na compared to their levels in raw samples except Cu that decreased significantly. Conclusion: Heat processing significantly decreased the nutrient compositions of cereals.
ABSTRACT
The phytochemical composition and the in vitro antibacterial activity of the ethanolic extract of the stem bark of Entada africana Guill. & Perr. and Sarcocephalus latifolus, on Staphylococcus aureus, Salmonella typhi, Escherichia coli and Bacillus subtilis were investigated. Study design: The plants stem bark samples were collected from Idu, Industrial Area of the Federal Capital Territory, Abuja, and were characterized by Mrs. Jamilat at the National Institute for Pharmaceutical Research and Development (NIPRD), Abuja, Nigeria. The bacterial isolates were obtained from the Microbiology Laboratory, Anambra State University, Uli, Nigeria. Place and Duration of Study: Analysis on the plant samples were done at the Department of Biochemistry and Department of Microbiology, Anambra State University, between January 2014 and February 2014. Methodology: Phytochemical screening was done following standard methods. Agar well diffusion technique was used to screen the extracts for antibacterial activity. MIC and MBC for the various extracts were determined by the tube dilution technique. Ciprofloxacin, a standard antibiotic was used as control. Results: The result of the phytochemical analysis revealed the presence of tannins, alkaloids, terpenes, resins, sterols, anthraquinone, phenols and saponins in E. africana while S. latifolus contained alkaloids, saponins, flavonoids, glycosides, anthraquinone, terpenes, phenols, resins and saponins. The in vitro antibacterial analysis revealed that the ethanolic extract of E. africana inhibited the growth of S. typhi and B. subtilis significantly while that of S. latifolus inhibited the growth of E. coli as well B. subtilis significantly with the zones of inhibition ranging from 12.00±0.02 to 0.80±0.01. The MIC and MBC for the organisms were at 5 mg/ml and 10 mg/ml. Conclusion: The ethanolic extract of the stem bark of the plant samples exhibited antibacterial activity and thus could serve as a source for useful drugs.