RESUMO
Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security. A minor cereal grain called finger millet (Eleusine coracana L.) is widely cultivated in various regions of India and Africa and is consumed for its numerous health advantages. There is a wealth of research on the nutritional and health benefits of this crop, but little is known about how varietal difference and processing affect these qualities. Therefore, this study reviewed the effects of variety and different processing methods on the nutrition, antinutrients, phytochemicals, and antioxidative properties of finger millet and its probable uses in ensuring nutrition and food security. Finger millet is a nutritious cereal with relatively high values of protein, vitamins, minerals, fibre, and energy. The amount of minerals, particularly calcium and potassium, is larger than what is found in the most popular grains, including wheat and rice. The grain of finger millet is non-glutinous and contains only 1.3% fat; in contrast to other types of millet which are noticeably higher in dietary fibre, protein, ash, and fat. The coloured varieties particularly have high levels of minerals, antioxidants, and phytochemicals. The nutritional and phytochemical qualities of finger millet are affected by the cultivars, varieties, and geographical locations. This study elucidates the qualities of finger millet varieties and methods of processing which will help in the selection of appropriate cultivars for food applications.
RESUMO
PURPOSE: Co-administration of quinolone antibiotics with cation-containing medicaments such as, antacids has been reported to influence the overall bioavailability leading to subtherapeutic plasma concentrations of these antibiotics in humans. OBJECTIVES OF THE STUDY: The present work was designed to evaluate the binding constant, binding molar ratio, influence of temperature on the binding constant of ciprofloxacin-Mg2+ and to determine the antimicrobial activity of ciprofloxacin and ciprofloxacin-Mg2+. METHODS: Job's method of continuous variation and Bonesi-Hildebrand equation were adopted to determine the molar ratio and stability constant respectively. The antibacterial activity was determined by the Agar diffusion method. RESULTS: A complexation molar ratio of 1:1 was obtained for ciprofloxacin-Mg2+ complex. The stability constants were 3.59 and 3.50 at 25 degrees C and 60 degrees C respectively. There was a significant difference between the zones of inhibition of ciprofloxacin-Mg2+ complex and that of ciprofloxacin alone against E. coli, P. aeruginosa, and S. aureus (p < 0.05). This difference showed that the complex formed was not as active as ciprofloxacin. CONCLUSION: The present studies have shown that ciprofloxacin readily complex with Mg2+ and that the stability constant was temperature dependent. The antibacterial activity of ciprofloxacin was markedly reduced in the presence of Mg2+. Concomitant administration of ciprofloxacin with Mg2. containing medicaments should be avoided to prevent resistance.
