Biochemistry articles list

Mushrooms and fenugreek are widely used to reduce hyperglycemia, and fenugreek is also used as a culinary ingredient to enhance flavor and aroma. This study is aimed at investigating the underlying mechanisms of the hypoglycemic effects of mushrooms and fenugreek in a Type 2 diabetic rat model. Adenosine monophosphate (AMP)–activated protein kinase (AMPK) functions to reduce hyperglycemia through insulin-independent pathways and protects beta-cells. Diabetic model rats were administered standard diets supplemented with 5% oyster mushroom powder (mushroom-treated (MT) group) and 5% fenugreek seed powder (fenugreektreated (FT) group) for 8 weeks. The results showed improvements in both glycemic and lipid profiles, with both oyster mushroom and fenugreek enhancing the phosphorylation of AMPK in muscle tissue. However, no effect on insulin secretion was observed. These findings suggest that both substances reduce hyperglycemia through an insulin-independent pathway. In silico analysis of both mushroom and fenugreek seed extracts revealed bioactive compounds having a strong binding affinity to α-glucosidase, which suggests mushroom and fenugreek supplements might control postprandial blood glucose levels.

Arafat Hassan Razon

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p>0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p<0>0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p<0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

OKECHUKWU OBED CHUKWUEMEKA

Provision of clean water is one of the United Nations Sustainable Development Goals. Water quality assessment as an ongoing exercise, in view of the threat of contamination from natural sources and human activities, plays a pivotal role in the sustainable management of water resources. Potable water samples were collected from Enugu Metropolis for water quality assessment. The physicochemical parameters were determined using APHA (1995 - 1998) protocols, and the presence of 7 heavy metals (Chromium, Zinc, Manganese, Silver, Cadmium, Iron and Lead) in the waters were determined using Atomic Absorption Spectrophotometer (AAS). The results of the physicochemical analysis of the four samples show a pH range of 8.60 - 8.95mg/l; this result showed that pH of the water samples were slightly alkaline and above the WHO stipulated range of 6.50 - 8.50. Acidity ranged from 5.00 - 6.88mg/l, while alkalinity values were between 7.52 - 13.00mg/l. The total dissolved solid (TDS) and total solids (TS) was present in very minute quantities and below their permissible limit of 0.45mg/l; while total suspended solid (TSS) was not present at all. The heavy metal analysis showed that all but 2 heavy metals (Cadmium and Lead) were below the permissible standard set by the WHO in all four samples. Cadmium was present in samples A and C with values 0.021mg/l and 0.006mg/l respectively, which is above its WHO limit of 0.005mg/l; while Lead was present in samples A, B and C with values of 0.021mg/l, 0.011mg/l and 0.015 mg/l respectively, which were above the WHO limit of 0.010mg/l. Given the well-documented toxicity of certain metals, there is a need for safety checks to be carried out in potable water companies to address the source of this contamination and ensure production of safer drinking water.

OKECHUKWU OBED CHUKWUEMEKA

Water contamination has become a global challenge which must be tackled. This study examined the contamination level of water in four locations at Ogbete area Enugu state. Carters street had the highest pH of 5.23 which is below the WHO standards limits for drinking water. The conductivities ranged from the highest conductivity 1445 μs/cm, which is below the WHO limits (8-10,000 μs/cm), TDS (1000 mg/l., TSS (WHO (500 mg/l). For alkalinity, the four locations were all below the (150 mg/l) standard set by World Health Organisation. Results showed that most of the physicochemical, biological and heavy metals parameters considered in this study were significantly above the permissible or allowed by WHO. It is therefore recommended that the water should be treated before use.

OKECHUKWU OBED CHUKWUEMEKA

Potassium Bromate (KBrO3) is an oxidative agent capable of causing hematological alterations and other toxic effects. Amaranthus Viridis (Inine) is a medicinal plant traditionally used for various therapeutic purposes. This study investigated the ameliorative effect of ethanol extract of Amaranthus viridis (Inine) on the haematological parameters in potassium bromate (KBrO3) intoxicated Albino Rats. Thirty (30) rats divided into six (6) groups consisting of five rats each, group one as the normal control, group two as the negative control (50 mg/kg of KBrO3 only), group three Vitamin C (100 mg/kg) + 50 mg/kg of KBrO3and group four to six (200 mg/kg, 400 mg/kg, and 800 mg/kg) respectively. KBrO3 exposure significantly altered some haematological indices in the rats indicating a haematotoxic effects. The results showed a dose-dependent improvement in several haematological parameters upon coadministration of Amaranthis viridis occurred. The red blood cell count (RBC), packed cell volume (PCV), haemoglobin concentration (Hb), and white blood cell count (WBC) exhibited notable recovery in comparison to the KBrO3-treated group. Platelet count (PLT), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), and mean corpuscular hemoglobin concentration (MCHC) also demonstrated positive alterations in response to the extract. The group receiving the highest dose of the leaf extract (800 mg/kg) alongside KBrO3 displayed the most significant improvement in the aforementioned parameters, indicating a potential dose-dependent protective effect against KBrO3-induced haematotoxicity. These findings suggest the potential therapeutic efficacy of Amaranthus viridis extract in mitigating KBrO3-induced hematological alterations.

OKECHUKWU OBED CHUKWUEMEKA

The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the last lot was processed raw and used as control. The flour samples obtained were analysed for proximate, mineral, vitamin and antinutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of 6.14-11.24% moisture, 8.18-14.37% crude protein, 3.06-4.61% fat, 2.04–3.32% ash, 3.18–3.56% crude fibre, 62.90–76.98% carbohydrate and 350.57–368.50 kJ/100g energy, respectively. The mineral composition of the samples showed that the flours contained 128.81–174.16 mg/100g calcium, 88.86–212.20 mg/100g, potassium, 134.71–166.77 mg/100g phosphorus, 89.17 – 122.76 mg/100g, magnesium, 14.28–18-11 mg/100g iron and 3.24–5.59 mg/100g zinc, respectively. The vitamin composition of the flours were 1.15–1.37 mg/100g ascorbic acid, 1.15–135 mg/100g thiamine, 1.19–1.55 mg/100g niacin, 1.34–1.85 mg/100g riboflavin, 1.09–1.29 mg/100g folic acid, 1.37–1.95 mg /100g vitamin A and 1.27–1.66 mg/100g vitamin E, respectively. The results showed that the roasted and autoclaved African yam bean flours generally had higher crude protein, fat, ash, crude fibre, mineral and vitamin contents than the boiled and blanched flour samples compared to the raw sample. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor activity, tannin, phytate, oxalate, saponin and haemagglutinin of the samples were significantly (p<0.05) reduced by boiling, autoclaving roasting and blanching treatments compared to the raw sample. However, the study revealed that the processed African yam bean flours have the potentials to be used as nutrient dense ingredients in the preparation of a wide range of food products than the raw sample especially in both underdeveloped and developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent.

OKECHUKWU OBED CHUKWUEMEKA

This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed into blanched, boiled, roasted, and autoclaved pigeon pea flours, while the fifth lot was processed raw and used as control. The raw and thermally processed samples obtained were analysed for nutrient and antinutrient composition using standard methods. The proximate composition of the samples showed that the flours had a range of 8.61 - 11.46 % moisture, 21.13 - 23.94 % crude protein, 1.26 - 1.68 % fat, 5.12 – 6.10 % crude fibre, 1.74 – 2.97 % ash, 55.56 – 60.41 % carbohydrate and 333.45 - 342.75 kJ/100g energy, respectively. The mineral composition showed that the flours contained 86.24 – 144.72 mg/100g calcium, 137.80 – 170.33 mg/100g magnesium, 125.86 - 156.76 mg/100g potassium, 66.66 – 95.62 mg/100g sodium, 4.38 – 6.64 mg/100g iron and 130.27 – 178.29 mg/100g phosphorus, respectively. The vitamin content of the flours were 3.09 - 4.33 mg/100g ascorbic acid, 0.05 - 0.17 mg/100g thiamine, 0.03 - 0.21 mg/100g riboflavin, 0.13 - 0.28 mg/100g niacin, 3.21 - 6.25 mg/100g vitamin A and 1.10 - 2.70 mg/100g vitamin E, respectively. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor, tannin, phytate, oxalate, saponin and haemagglutinin ranged from, 2.30 – 5.61 Tiu/mg, 0.81 – 1.5mg/100g, 1.12 - 4.18mg/100g, 0.48-4.01 mg/100g, 1.28 – 3.66 mg/100g and 1.30 – 7.44 Hiu/g, respectively. Therefore, the study showed that thermally processed pigeon pea flours could be used as nutrient dense ingredients in the preparation of a wide range of foods for children, adolescents and aged adults especially in developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

This research work aimed to evaluate the effects of thermal processing treatments on the nutrient anti-nutrient composition of Afzelia africana (Akparata) flour. The seeds were sorted, cleaned and processed into boiled, roasted and autoclaved lima bean flours. The flours obtained were analysed for proximate, vitamin and anti-nutrient contents using standard methods. The proximate composition of the samples revealed that the flours had a range of moisture, 8.23-12.40%, crude protein, 15.98-25.95%, fat, 21.00-28.21%, ash, 1.34-2.89%, crude fibre, 2.00-3.45%, carbohydrate, 38.68-49.33%, and energy 424.13 – 482.37kJ/100g, respectively. The vitamin contents of the flours showed that the samples contained 0.02±0.00 - 0.08±0.00mg/100g riboflavin, 0.78 - 1.98 mg/100g niacin, 0.40 - 0.89 mg/100g thiamine, 120.40-234.70mg/100g vitamin A, 72.11-134.19mg/100g ascorbic acid, 09.67-17.65mg/100g vitamin E, 310.60-430.60mg/100g B6, 3.47-5.87mg/100g B12, respectively. The result of the anti-nutrient composition of the flours also showed that the phytate, tannin, oxalate, cyanogenic glycosides, protease inhibitors, haemagglutinins inhibitors, levels of the samples were significantly (p<0.05) reduced by roasting and boiling treatments compared to the sample processed by autoclaving. In addition, the saponin content of the flours was relatively higher in boiled sample than in roasted and autoclaved flours. However, the nutrient and anti-nutrient contents of the flours observed that the flours have the potentials to be used as nutritional supplements in the preparation of a variety of food products than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

The study was undertaken to evaluate the nutrient composition, physical and sensory properties of bread samples produced from wheat, ground bean and sweet potato flour blends. The ground beans and sweet potatoes were prepared into flours and used at varying replacement levels (5-25% and 5-25%) for wheat flour in the production of bread loaves with 100% wheat flour bread as control. The nutrient composition, physical and sensory properties of the bread samples were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 7.53-8.03%, 9.06-14.52%, 3.12-4.68%, 3.42-5.15% and 2.41-3.04, respectively, while the carbohydrate and energy contents decreased from 74.46-64.58% and 362.16-358.52 KJ/100 g, respectively. The mineral composition of the bread samples also increased significantly (p<0.05) with increase in substitution of ground bean and sweet potato flours from 76.32-102.33 mg/100 g (calcium), 86.33-106.76 mg/100 g (potassium), 43.17-70.79 mg / 100 g (phosphorus), 92.14-112.15 mg / 100 g (magnesium), 1.52-2.05 mg / 100 g (iron) and 2.13-2.98 mg/100 g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and vitamin E contents of the bread samples increased significantly (p<0.05) with increase in the addition of ground bean and sweet potato flours from 42.17-59.19 mg/100 g, 62.31-80.69 mg/100 g, 24.15-47.57 mg/100 g, 12.15-12.15-12.73 mg/100 g, 18.32-47.33 mg/100 g and 15.31-43.67 mg/100 g, respectively. The physical properties (loaf volume, loaf height, loaf weight, oven spring and specific loaf volume) of the bread samples decreased significantly (p<0.05) with corresponding increase in the addition of ground bean and sweet potato flours from 310.21-115.41 cm3, 6.82-3.84 cm; 410.21-246.31g, 458.15-407.94 cm and 0.76-0.26 cm3/g, respectively. The sensory properties of the samples showed that the control sample (100% wheat flour bread) was the most acceptable to the panelists and also differed significantly (p<0.05) from the composite flour breads in colour, texture, taste and flavour. Although the 100% wheat flour bread (control) had better sensory and physical properties, it had the least values in nutrient contents compared to the composite flour bread loaves. However, the study showed that the nutrient contents of wheat flour breads could be improved by enriching wheat flour with ground bean and sweet potato flours at the levels of 5-25% and 5-25%, respectively in the production of bread loaves.

OKECHUKWU OBED CHUKWUEMEKA

This study aimed at the evaluation of the quality attributes and sensory properties of noodles produced from composite blends of acha, adu, mungbean and moringa oleifera seed. Composite flours of acha, adu, mungbean and moringa oleifera seed were formulated by total replacement of wheat with acha, adu, mungbean and moringa oleifera seed at different graded ratios (B= (55:35:5:5), C= (55:30:10:5, D= (50:30:15:5), E= (50:25:20:5), F= (45:25:25:5) while 100% wheat flour was used as the control (sample A)). The composite flours were used to produce noodles and the noodles subjected to proximate analysis and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.22-13.90%, 2.32-4.48% ash, 10.13-17.90% protein, 1.50-5.71% lipid, 0.48-3.68% crude fibre, 54.33-75.35% carbohydrate and 340.31-355.42Kcal/100 g energy. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate and energy contents as the amount of mungbean flour increases. Sensory evaluation scores showed that noodles made with 0% wheat, 55% acha, 35% adu, 5% mungbean and 5% moringa oleifera seed can favourably compare with the control. It is recommended that the beany flavour of mung beans be removed before its addition in the composite blend in order to produce noodles that can be highly accepted.

OKECHUKWU OBED CHUKWUEMEKA

This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed into blanched, boiled, roasted, and autoclaved pigeon pea flours, while the fifth lot was processed raw and used as control. The raw and thermally processed samples obtained were analysed for nutrient and antinutrient composition using standard methods. The proximate composition of the samples showed that the flours had a range of 8.61 - 11.46 % moisture, 21.13 - 23.94 % crude protein, 1.26 - 1.68 % fat, 5.12 – 6.10 % crude fibre, 1.74 – 2.97 % ash, 55.56 – 60.41 % carbohydrate and 333.45 - 342.75 kJ/100g energy, respectively. The mineral composition showed that the flours contained 86.24 – 144.72 mg/100g calcium, 137.80 – 170.33 mg/100g magnesium, 125.86 - 156.76 mg/100g potassium, 66.66 – 95.62 mg/100g sodium, 4.38 – 6.64 mg/100g iron and 130.27 – 178.29 mg/100g phosphorus, respectively. The vitamin content of the flours were 3.09 - 4.33 mg/100g ascorbic acid, 0.05 - 0.17 mg/100g thiamine, 0.03 - 0.21 mg/100g riboflavin, 0.13 - 0.28 mg/100g niacin, 3.21 - 6.25 mg/100g vitamin A and 1.10 - 2.70 mg/100g vitamin E, respectively. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor, tannin, phytate, oxalate, saponin and haemagglutinin ranged from, 2.30 – 5.61 Tiu/mg, 0.81 – 1.5mg/100g, 1.12 - 4.18mg/100g, 0.48-4.01 mg/100g, 1.28 – 3.66 mg/100g and 1.30 – 7.44 Hiu/g, respectively. Therefore, the study showed that thermally processed pigeon pea flours could be used as nutrient dense ingredients in the preparation of a wide range of foods for children, adolescents and aged adults especially in developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent than the raw sample.

OKECHUKWU OBED CHUKWUEMEKA

This research assessed the nutritional composition, microbiological and sensory attributes of maize-based fortified food with peanut and carrot blends. A total of six composite flour samples were formulated using varying ratios of maize, peanut, and carrot: (MPC1) 100% maize flour (control), (MPC2) 90% maize, 5% peanut, and 5% carrot, (MPC3) 80% maize, 15% peanut, and 5% carrot, (MPC4) 70% maize, 20% peanut, and 10% carrot, (MPC5) 60% maize, 25% peanut, and 15% carrot, and (MPC6) 50% maize, 30% peanut, and 20% carrot. The proximate, mineral, vitamin, antinutrient, and functional properties of these fortified food samples were assessed using established methodologies. The proximate analysis revealed a significant increase (p<0.05) in moisture, crude protein, fat, crude fibre, ash, and energy content of the fortified samples, with values ranging from 1.63% to 3.80%; 3.08% to 44.43%; 2.39% to 15.16%; 3.58% to 7.04%; 2.34% to 3.80%; and 381.75 to 432.52 KJ/100g, respectively, as the supplementation of peanut and carrot flours increased. Conversely, the carbohydrate content decreased from 86.98% to 27.64%. The mineral content of the fortified samples also showed a significant increase (p<0.05) with higher levels of peanut and carrot flour supplementation. The findings of this study indicated a statistically reduction (p<0.05) in the antinutrient profiles of the fortified food samples. Additionally, the vitamin content significantly increased (p<0.05) with the addition of peanut and carrot flours. The overall viable counts were significantly low, and there were no detectable coliform or fungal counts. Although, the result of sensory evaluation indicated that the control sample was more organoleptically acceptable than the substituted samples, incorporating these nutrient-rich and functional ingredients in the production of maize-based cereals may broaden the application of peanut and carrot flours in the creation of various cereal types and other cereal-based food items.

OKECHUKWU OBED CHUKWUEMEKA

The potential use of composite flours for the production of bakery products to increase and improve the protein content is one of the areas of research interest nowadays. In this study, suitability of wheat, soybean and unripe plantain composite flour blends was investigated for the development of cookies. Six blends of flour recipes were prepared by mixing different proportions of wheat flour (WF), soybean flour (SF) and unripe plantain flour (PF) and 100% WF served as control to produce cookies. The flour ratios were; A= (100 % wheat flour/control), B= (90:5:5), C= (80:15:5), D= (70:20:10), E= (60:25:15) and F= (50:30:20). The proximate composition varied from 7.48 - 14.01 %, 7.17 - 17.21 %, 1.65 – 5.22 %, 2.67 – 5.18 %, 1.55 – 5.88 % and 57.30 - 72.02 %, for moisture, protein, fat, crude fibre, ash and carbohydrate contents, respectively. The mineral contents ranged from 87.82 to 143.59 mg/100g, 44.35 to 78.15 mg/100g, 1.23-4.15 mg/100g, 1.27 to 2.18 mg/100g, 87.67 to 112.27 mg/100g and 67.98 to 157.22 mg/100g for potassium, calcium, iron, zinc and magnesium, respectively. The result of the mineral analysis revealed that the calcium and iron were the predominant mineral elements in the cookies samples and the mineral composition increased with level of plantain addition. This showed the viability of producing nutritious cookies with desirable nutritional qualities from wheat, soybean and unripe plantain.

OKECHUKWU OBED CHUKWUEMEKA

Nig. J. Pure & Appl. Sci. Vol. 38 (Issue 1, 2025) e-ISSN 2756-4045 (C) 2025 Faculty of Physical Sciences and Faculty of Life Sciences, Univ. of Ilorin, Nigeria www.njpas.com.ng Corresponding Author: Okechukwu, C.O. Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria Email: obedemeka51@gmail.com; +2347066896556 Page |5143 Evaluation of the Effects of Boiling on the Nutrient and Phytonutrient Composition of (Aduh) Aerial Yam Tubers *1 Okechukwu, C.O. 2 Odo, P.C. and 1 Igwesi, L. U. 1 Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria 2 Department of Food Technology, Institute of Management and Technology (IMT) Enugu State, Nigeria Date Received: 13-05-2024 Date Accepted: 21-10-2024 DOI: https://doi.org/10.48198/NJPAS/24.B06 ABSTRACT This study investigates proximate, mineral and phytonutrient composition of raw and boiled yam (Aduh) flour samples. The aduh samples were divided into two equal portions. The tubers were sorted by removal of defected tubers and divided into two equal portions of one kilogram each for the pre-treatments One portion was processed raw and the second potion was subjected to boiling treatment. The proximate and mineral composition was analyzed using the method of AOAC, (2010) while the method described by Onwuka (2005) was employed in determining the phytonutrient content. The results of the proximate composition showed that the raw aduh sample had moisture content (6.37%), ash (2.33%), crude fibre (3.64%), crude protein content (9.81%), crude fat (3.86%), carbohydrate (77.21%) and energy value of 369.94%. The values of the raw sample were higher than that of the boiled sample due to the leaching away of nutrients into the boiling water. The mineral composition showed that the flours contained 205.60 – 316.31 μg/100g calcium, 139.00 – 161.00 μg/100g magnesium, 440 – 920.00 μg/100g potassium, 550.00 – 640.00 μg/100g sodium, 590.00 – 1735 μg/100g iron and 152.00 – 412.00 μg/100g zinc, respectively. The phytonutrient composition of the raw aduh flour were alkaloids (2.16%), flavonoids (1.75%), saponins (1.27%), tannin (0.21%) and phytate (1.88%) were significantly (p<0.05) reduced during boiling treatment process. Boiling treatment led to great reduction of the anti-nutritional factors. However, a slight reduction in the nutrient parameters was observed for the boiled sample but such reduction cannot be compared with the positive gains of removal of antinutrients. Thus, it is recommended that Aduh be properly cooked for at least 60 min before consumption.

OKECHUKWU OBED CHUKWUEMEKA

Vitamin D deficiency is a public health concern affecting many individuals as it is highly prevalent in all parts of the world. Recent studies have reported an association of vitamin D deficiency with cardiometabolic alterations such as dyslipidemia. The study aimed to evaluate vitamin D and lipid profile levels among the Libyan adult population and investigate the correlation of vitamin D deficiency with the alteration of lipid profile levels. A cross-sectional study was conducted at Janzour Hospital among 193 subjects (107 males and 86 females) whose ages ranged between 20 and 50 years over three months from Sept to Dec 2023. Vitamin D, cholesterol, triglyceride, low-density lipoprotein, and high-density lipoprotein levels were estimated. The total mean vitamin D levels were 8.31±4.74, 23.83±2.78, and 42.67±7.95 ng/dl for deficiency, insufficiency, and sufficiency, respectively. The findings revealed significant alterations in cholesterol (increase), triglyceride (increase), LDL-cholesterol (increase), and HDL-cholesterol (decrease) among subjects who had vitamin D deficiency or insufficiency as compared to subjects having vitamin D sufficiency. Vitamin D levels were negatively correlated with cholesterol, triglyceride, and LDL cholesterol, and they were positively associated with HDL cholesterol. The incidence of dyslipidemia is higher in the vitamin D deficiency group than in the insufficiency and sufficiency groups. It is essential to frequently monitor lipid profiles among vitamin D-deficient individuals to avoid subsequent disorders or damages associated with the alterations of lipid profile patterns.

Mediterranean Journal of Pharmacy and Pharmaceutical Sciences

Diabetes mellitus is the most common health disorder and one of the leading causes of death. It is such a sort of disorder in which the patients are at all the time on risk of complications. Numerous investigations discovered that oxidative stress plays an important role in the development of vascular complications in diabetes particularly type 2. There are several chemically induced animal models of type 1 diabetes mellitus. The most common chemicals used to generate type 1 diabetes mellitus animals are alloxan and streptozotocin. Alloxan is added to food materials, especially to the all-purpose flour (maida) to bring softness and white color to the flour. Hence, consuming foodstuffs made from this flour can lead to diabetes mellitus. Measuring the concentration of alloxan in the blood of children with type 1 diabetes. 45 volunteers (children 5-15years) in this study. 15 healthy and 30 patients with diabetes mellitus (females: 53.0%, and males: 47.0%). Venous blood was taken from the elbow vein and transferred as soon as possible into deproteinization solution without any contact with oxygen. Average blood levels of alloxan are determined by the Archibald spectrophotometric method. The mean level of alloxan between healthy and diabetic groups statistically is insignificant (Median=0.458) and diabetic group (Median=0.806). Low-carbohydrate diet low adherence diabetics (46.6%, median=1.91), low- carbohydrate diet moderate adherence diabetics (26.6%, median=0.89), low-carbohydrate diet high adherence diabetics (26.6%, median=0.1). The findings indicate that the alloxan level is higher in healthy people compared to diabetic volunteers whose follow a low-carbohydrate diet, in addition to the reducing of their pastry intake.

Mediterranean Journal of Pharmacy and Pharmaceutical Sciences

Epithelial cells, lining the skin and internal organs, play a crucial role as protective barriers and regulators of substance transport. Traditionally, these cells were not considered to employ electrical signaling for communication. However, recent investigations have unveiled that epithelial cells generate slow electrical signals, termed the "silent scream," in response to injury, thus challenging conventional views of intercellular communication. A recent experimental investigation provided compelling evidence for this phenomenon, demonstrating the ability of these cells to transmit electrical signals over considerable distances within the epithelium. The research utilized microelectrode array chips to precisely detect subtle electrical events in keratinocytes and Madin-Darby Canine Kidney (MDCK) cells, revealing spiking activity characterized by slow propagation speeds, distinct from the rapid action potentials of neurons. The mechanisms underlying this novel signaling are explored, focusing on the involvement of mechanosensitive ion channels, calcium signaling, and Adenosine triphosphate (ATP) release. Calcium ions, well-established intracellular messengers, appear to play a central role in this biological phenomenon. Integrating this newly discovered communication mode into the existing understanding of skin cell biology reveals a more intricate picture of how skin senses and responds to its environment. The implications of this finding extend to various facets of skin physiology and pathology, including wound healing, inflammation, and skin aging. In wound healing, where endogenous electric fields guide cell migration and promote repair, this unique type of electrical signaling potentially plays a crucial part. Furthermore, aberrant electrical signaling might contribute to chronic inflammatory conditions, and age-related changes in this signaling could underlie the functional decline observed in aged skin. The potential for other environmental stressors to trigger the epithelial-generated electric signals also warrants investigation. The exploration concludes by discussing potential technological applications, such as bioelectric sensors and enhanced wound healing therapies, and future research directions aimed at further elucidating the molecular mechanisms and functional roles of this non-excitable cell electrophysiology.

Mostafa Eissa

India is a country of immense diversity. It is home to people of many different racial, languages, ethnic, religious, and national backgrounds. Groups of people in India differ from each other not only in physical or demographic characteristics but also in distinctive patterns of behavior and these patterns are determined by social and cultural factors like language, region, religion, and caste. Apart from behaviour, economic development, level of education and political culture of the people in various social segments differ from region to region. More you can say that economy and cultures have been enriched by the contributions of migrants from round the globe. In an increasingly globalised world, migratory movements is continuously shaping the countries all over the world. Some countries like India and Ireland, which set the example of economic development and social integration, have the positive impact of the migration by globalisation and some countries like USA, which recently witness racism, xenophobia and discrimination have the negative impact on the migrants. It does not mean India do not face fragmentation and USA do not have cohesion. USA have many stories which show successful integration process, that facilitated the lives of immigrant communities, but being a developed country it still suffers from cultural alienation. In these countries, borders are built within borders to create cultural divides that do not allow people to integrate. Recently, this problem has become more prominent due to the rise of terrorism, clash of cultures in the world, leading to the glorification of stereotypes. People are becoming less accepting towards anyone who does not belong to their region. Migration does not stop after people move from one place to another place. The main question start after that ‘now what’ they will do. That is why this topic needs to be discussed thoroughly in order to find better solutions. This paper will begin with an analysis of different approaches to Migration, discuss the target groups for integration policies, provide indicators of the current situation of migrants and proceed to an analysis of integration tools: legislation, social policies and participatory processes. It will focus not only on the impact of migration but also on social integration, mix culture like indo-western culture in a comparative basis.

Ekta Meena

India is a country of immense diversity. It is home to people of many different racial, languages, ethnic, religious, and national backgrounds. Groups of people in India differ from each other not only in physical or demographic characteristics but also in distinctive patterns of behavior and these patterns are determined by social and cultural factors like language, region, religion, and caste. Apart from behaviour, economic development, level of education and political culture of the people in various social segments differ from region to region. More you can say that economy and cultures have been enriched by the contributions of migrants from round the globe. In an increasingly globalised world, migratory movements is continuously shaping the countries all over the world. Some countries like India and Ireland, which set the example of economic development and social integration, have the positive impact of the migration by globalisation and some countries like USA, which recently witness racism, xenophobia and discrimination have the negative impact on the migrants. It does not mean India do not face fragmentation and USA do not have cohesion. USA have many stories which show successful integration process, that facilitated the lives of immigrant communities, but being a developed country it still suffers from cultural alienation. In these countries, borders are built within borders to create cultural divides that do not allow people to integrate. Recently, this problem has become more prominent due to the rise of terrorism, clash of cultures in the world, leading to the glorification of stereotypes. People are becoming less accepting towards anyone who does not belong to their region. Migration does not stop after people move from one place to another place. The main question start after that ‘now what’ they will do. That is why this topic needs to be discussed thoroughly in order to find better solutions. This paper will begin with an analysis of different approaches to Migration, discuss the target groups for integration policies, provide indicators of the current situation of migrants and proceed to an analysis of integration tools: legislation, social policies and participatory processes. It will focus not only on the impact of migration but also on social integration, mix culture like indo-western culture in a comparative basis.

Ekta Meena

In this paper, investigations are made to analyze the human body temperature during wound healing process due to surgery. Wound is considered after the skin graft. Skin graft is a technique used in plastic surgery. Skin is the first line of defense between the human and environment, it is very susceptible to damage. Internal body or core temperature (Tb) is one of the clinical vital signs along with pulse and respiratory rates. Any disturbance in body temperature will drive complexities in wound healing process. These studies are important in the mechanism of establishing the limits of thermal regulation of human body during the healing process in different situations and conditions. The Finite element method is used to analyze tissues temperature for normal tissues (donor site) and abnormal tissues (tissues after surgery). Appropriate boundary conditions have been framed. Numerical results are obtained using Crank Nicolson Method.

Manisha Jain