Biochemistry articles list

Physically unclonable function (PUF) is a hardware security module preferred for hardware feature based random number and secret key generation. Security of a cryptographic system relies on the quality of the challenge-response pair, it is necessary that the key generation mechanism must unpredictable and its response should constant under different operating condition. Metastable state in CMOS latch is undesirable since it response becomes unpredictable, this feature used in this work to generate a unique response. A feedback mechanism is developed which forces the latch into the metastable region; after metastable state, latch settle to high or state depends on circuit internal condition and noise which cannot be predicted. Obtained inter hamming variation for 8 PUF is 51% and average intra hamming distance is 99.76% with supply voltage variation and 96.22% with temperature variation.

Abhishek Kumar

One of the unique features of Indian society is prevalence of caste system which was originated thousands of years back to demarcate the people engaged in different occupation or jobs. Initially it was not much rigid but gradually people belonging to upper castes for their own selfish means to maintain their monopoly made this arrangement hereditary and started treating people of lower castes disgracefully. For preservation of this system, people started controlling their women to prevent inter-caste marriages and the concept of endogamy came up. This robbed away many types of freedom from women. For women belonging to lower castes, this situation is worse as they are doubly subjugated on the basis on caste as well as gender. Men belonging to their own caste treat them as secondary beings. This paper throws light on this intersection. How intersection of these two kinds of inequalities place them at the lowest position in Indian society. Dr. B.R. Ambedkar rises as their leader who all his life worked for empowerment of downtrodden section of society. He argues that education is the primary tool for evading these differences among people. He further emphasizes to adopt the concept of exogamy to break the backbone of Indian caste system and to immediately leave a religion or culture which legitimizes such system of inequality among people of the same land.

Swati sharma

One of the unique features of Indian society is prevalence of caste system which was originated thousands of years back to demarcate the people engaged in different occupation or jobs. Initially it was not much rigid but gradually people belonging to upper castes for their own selfish means to maintain their monopoly made this arrangement hereditary and started treating people of lower castes disgracefully. For preservation of this system, people started controlling their women to prevent inter-caste marriages and the concept of endogamy came up. This robbed away many types of freedom from women. For women belonging to lower castes, this situation is worse as they are doubly subjugated on the basis on caste as well as gender. Men belonging to their own caste treat them as secondary beings. This paper throws light on this intersection. How intersection of these two kinds of inequalities place them at the lowest position in Indian society. Dr. B.R. Ambedkar rises as their leader who all his life worked for empowerment of downtrodden section of society. He argues that education is the primary tool for evading these differences among people. He further emphasizes to adopt the concept of exogamy to break the backbone of Indian caste system and to immediately leave a religion or culture which legitimizes such system of inequality among people of the same land.

Swati sharma

Trans fatty acids (TFA) are the geometrical isomers of monounsaturated and polyunsaturated fatty acids that affect the functional and physicochemical properties of these fatty acids, which in turn affect their metabolism in humans. Since the database available for trans fatty acids in food from India is scarce, the research report generates data about trans fatty acid content in selected foods popular in north India. In this report, various food samples like cookies, chocolates, biscuits, pizza, fries, indigenous snacks like samosa, pakora and indigenous sweets like jalebi, gulab jamun, and laddoo were analyzed for the Trans Fatty Acid (TFA) content by gas chromatography. A large variation was found in trans fatty acid content among these food samples. The results also showed that only 4.5% of the samples were found to contain TFA less than 0.5% while approximately 8% of samples having more than 5% TFA (1 branded and 6 non-branded samples). Also, a large variation was found in the trans fatty acid content of branded and non-branded food samples with the mean value of TFA in branded and non-branded food groups as 1.781 and 6.125 respectively and the t-value of 0.852 between the two groups. When regulations are emphasizing on labelling the TFA content on the product, there are arrays of unlabelled products which are not governed under any regulations. Hence there is a need for strong food regulations to bring levels of trans fats in processed foods to negligible levels.

Shalini Purwar

Petroleum refineries are largest chemical industries that are responsible for emission of several pollutants into the atmosphere. Benzene and its metabolites are regarded as the most hazardous compounds that are emitted by petroleum refineries. These contribute to toxic oxidants, which cause many serious health risks to petroleum refineries workers. This study was aimed to analyze the effects of chemical exposure on hematological and biochemical parameters among workers at Zawia oil refinery and Mellituh oil and gas refinery companies. A total of 200 workers participated in this study which consisting of two equal groups (each group: n = 100). The first group consists of petroleum refineries workers and the second group consists of non-oil work civil servants serving were recruited as exposed and control subjects, respectively. The results of blood picture, liver enzymes and kidney functions were compared between the groups. Mean white blood cells counts, platelet counts, and hematocrit count were significantly higher, while the mean red blood cells count was insignificantly changed in petroleum refineries workers. While the mean hemoglobin and corpuscular hemoglobin concentration levels were significantly lower, whereas the mean corpuscular volume and mean corpuscular hemoglobin levels were insignificantly changed in petrol refineries workers. Liver enzymes and renal functions were significantly higher in petrol refineries workers. The present findings indicate that occupational exposure to benzene causes significant alterations in hematological and biochemical parameters and workers are at high risk of developing blood, hepatic or renal related disorders. Protection and frequent medical attention should be given to petroleum refineries workers.

Mediterranean Journal of Pharmacy and Pharmaceutical Sciences

Biological information processing networks rely on allosteric protein switches that dynamically interconvert biological signals. Construction of their artificial analogues is a central goal of synthetic biology and bioengineering. Receptor domain insertion is one of the leading methods for constructing chimeric protein switches. Here we present an in vitro expression-based platform for the analysis of chimeric protein libraries for which traditional cell survival or cytometric high throughput assays are not applicable. We utilise this platform to screen a focused library of chimeras between PQQ-glucose dehydrogenase and calmodulin. Using this approach, we identified 50 chimeras (approximately 23% of the library) that were activated by calmodulin-binding peptides. We analysed performance parameters of the active chimeras and demonstrated that their dynamic range and response times are anticorrelated, pointing to the existence of an inherent thermodynamic trade-off. We show that the structure of the ligand peptide affects both the response and activation kinetics of the biosensors suggesting that the structure of a ligand:receptor complex can influence the chimera's activation pathway. In order to understand the extent of structural changes in the reporter protein induced by the receptor domains, we have analysed one of the chimeric molecules by CD spectroscopy and hydrogen-deuterium exchange mass spectrometry. We concluded that subtle ligand-induced changes in the receptor domain propagated into the GDH domain and affected residues important for substrate and cofactor binding. Finally, we used one of the identified chimeras to construct a two-component rapamycin biosensor and demonstrated that core switch optimisation translated into improved biosensor performance.

Cagla Ergun Ayva

Type 2 Diabetes mellitus contributes to the development or progression of many chronic and age-related pathological processes. One of the major risk factors for morbidity and mortality among patients with diabetes is renal and vascular disease as well as heart disease. Type 2 diabetes mellitus was associated with a significantly increased age of kidney disease with higher urea and creatinine levels. 76 Libyan subjects participated in the study. The subjects were divided into three categories. One group hosts diabetes case (n=40) while the other group serves as a control (n=12) and the other group has no type 2 diabetes mellitus but urea and creatinine levels are elevated (n=36). After oral informed consent of the study participants, 5 ml of venous blood was drawn under sterile conditions for whole blood analysis. Fasting blood sugar was analyzed. Urea and creatinine levels were compared between diabetic and non-diabetic patients. However, a statistical analysis was performed using IBM SPSS version 26 where the correlation between parameters was analyzed by an independent samples t-test. In this study, patients with type 2 diabetes mellitus caused a significant increase in urea and creatinine compared to the control group. The study indicated that type 2 diabetes mellitus increases the damage to the kidney function.

Mediterranean Journal of Pharmacy and Pharmaceutical Sciences

Cardiovascular diseases represent a formidable global health challenge, standing as the foremost cause of both mortality and morbidity. Atherosclerosis and myocardial infarction, as primary contributors to this epidemiological burden, underscore the urgent need for effective therapeutic interventions with minimal side effects. Natural compounds derived from plants have emerged as promising candidates, given their enhanced efficacy and reduced adverse effects. Phytochemicals, in particular, have garnered attention for their potential as alternative therapeutic agents. This review delves into the cardioprotective potential of pinocembrin (5,7-Dihydroxy flavanone), a compound extracted from various plants and honey. Renowned for its antioxidant and anti-inflammatory properties, pinocembrin demonstrates significant cardioprotective effects through the modulation of diverse signaling pathways. Atherosclerosis and myocardial infarction entail intricate cellular mechanisms involving oxidative stress, inflammatory responses, cellular remodeling, and programmed cell death. Pinocembrin, by targeting key factors within these pathways, exhibits cardioprotective actions. While existing research underscores its effectiveness, further investigations are warranted to elucidate the impact of pinocembrin on additional cardiovascular conditions and explore novel molecular targets, thus paving the way for future advancements in therapeutic interventions.

Brinda Elangovan

The screening of perfect diuretics for non-clinical utility in Diabetes mellitus is a relatively novel approach which gain inssight into underlying the pathophysiological processes. This study is aims to evaluate the diuretic effect of a crude aqueous & alcoholic extract of M.charantia Linn. using Albino Wistar Rat model. In this study, the comparative observation of Diuretic activity with standard and extracted compound were shown that the estimated 24‐hour urine contains the Na+ - 3.82 g, 3.82 g, 3.92 g and K+ - 1.35 g, 1.39 g, 1.48 g wt. for Vehicle control, Standard drug, and Extracted compound respectively. Which possess the favoring result means from the spot urine were 10.7±7.0 g/24 h and 3.9±2.1 g/24 h, respectively. Coefficients were 0.035, 0.022, 0.046 at (d±2SD = 7.07 g, 4.42 g and 8.92 g) for sodium chloride and 0.068, 0.031, 0.046 at (d±2SD =4.92 g, 2.31 g, and 3.34 g) for potassium chloride. The Na+ and K+ results can be deduced by conversion (1 g NaCl=0.4 g Na+, 1 g KCl≈0.5 g K+). The present study guide formulation of non clinical trials with statistical study to further measuring the claimed efficacy of M. charantia as a natural remedy for diabetes mellitus.

Dr. Wahul Umesh B

The study of diabetes is not only limited to particular symptoms, but it is consequently affects the pathological and functional changes in the metabolic pathways of human body system. In those symptomatic diseases various drugs are used to treat the diabetes such as biosimilar therapy including use of insulin and insulin analogues, oral hypoglycaemic agents and various other complementary medicines. In understanding of suggested potential antidiabetic, effect of M. charaantia Linn. on fasting blood sugar levels and its biochemical analysis in alloxan- induced diabetic rats were investigated. The extracts of M. charaantia Linn. Produced a significant antidiabetic activity at normal dose levels of their lethal doses. A comparison between the action of reduction in blood glucose level in different dose forms of M. charantia extract and Std. drug were seen. An oral glucose tolerance or oral tolerance test were performed with the use of glucose strip Accu-check meter. The different extract viz. ethanol extract + water, petroleum ether + Isopropyl alcohol extract were used for further dosing purpose. The ethanol + water extract were showed significant (P<0.001) antidiabetic activity. In alloxan induced rat model blood glucose level were as, 214.5±5 mg/dLfor std.drug and 216.5±5 mg/dL in comparison with diabetic control 225.5±5 mg/dL. An ANOVA was used for the statistical analysis and p-values less than 0.01 compared to normal group and 0.05 compared to diabetic control group were considered statistically significant. The extract of M.charantia Linn. from seed at the dose of 250 mg/kg, significantly shows the better result in reduction of blood glucose level as compared to the concentration of 500 mg/kg. The increased level of glucose due to the damage of pancreas showed regeneration of pancreatic enzymes by extract of M. charaantia Linn. Which were damaged by alloxan treatment. These solvent extract also balance the body weight loss in diabetic rat, hence the present extract shows the potential to act as antidiabetic drug.

Dr. Wahul Umesh B

The % age elemental composition (ash, crude fat, crude protein, moisture and total carbohydrates) was determined in the Macrotyloma uniflorum (Lam.) Verdc., Phaseolus lunatus Linn., and Phaseolus vulgaris Linn., legume flours. M. uniflorum contained moisture (8.9), ash (3.34), crude fat (1.30), crude protein (18.15) and total carbohydrate (68.31). Similarly, moisture (9.14), ash (3.73), crude fat (1.78), crude protein (22.64) and total carbohydrate (62.71) were estimated in P. lunatus. Meanwhile, P. vulgaris contained moisture (9.43), ash (3.61), crude fat (3.49), crude protein (19.46) and total carbohydrate (64.01). The gross, ash free, moisture and ash free calorific values were also determined. P. vulgaris showed the highest(3.91) and P. lunatus lowest (3.84), whereas M. uniflorum (3.86) caloric values (kcal/g), respectively. The elemental composition and caloric values of tested legume flours justify them as good sources of nutrition and energy.

Dr. Salman Ahmed

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

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