H.A Oboh

This study developed functional anti-diabetic snack bars using composite flours from Bambara groundnut, Cardaba banana, beetroot, guava leaf, and cinnamon, and assessed their mineral and antinutrient compositions in relation to blood glucose regulation. Three formulations (Samples A, B, and C) were analyzed for key minerals magnesium, zinc,calcium, iron, and Phosphorus and antinutrients such as phytates, oxalates, and cyanogenic compounds. Results revealed significant variations among samples. Sample B contained the most favourable mineral profile, with the highest levels ofmagnesium, zinc,and phosphorus, alongside low phytate content, indicating strong potential to support insulin activity and glucose metabolism. Sample A had high calcium but elevated antinutrients, while Sample C showed low antinutrient levels but reduced mineral density.Overall, Sample B demonstrated the best balance between nutrient richness and minimal antinutrient interference, highlighting the potential of indigenous crops in formulating functional foods for glycaemic management.

This study developed functional anti-diabetic snack bars using composite flours from
Bambara groundnut, Cardaba banana, beetroot, guava leaf, and cinnamon, and assessed
their mineral and antinutrient compositions in relation to blood glucose regulation. Three formulations (Samples A, B, and C) were analyzed for key minerals magnesium, zinc, calcium, iron, and Phosphorus and antinutrients such as phytates, oxalates, and
cyanogenic compounds. Results revealed significant variations among samples. Sample B contained the most favourable mineral profile, with the highest levels of magnesium, zinc, and phosphorus, alongside low phytate content, indicating strong potential to support insulin activity and glucose metabolism. Sample A had high calcium but elevated
antinutrients, while Sample C showed low antinutrient levels but reduced mineral density. Overall, Sample B demonstrated the best balance between nutrient richness and minimal antinutrient interference, highlighting the potential of indigenous crops in formulating functional foods for glycaemic management.

Burn injuries significantly challenge patient recovery, often requiring specialized nutritional support to address complications and aid healing. This study analyzed the phytochemical and proximate composition of a fully compounded indigenous supplementary feed flour for burn patients. Maize, unripe plantain, soybean, groundnut, and crayfish were procured, washed, and dried. These ingredients were mixed in specific ratios to produce a compounded flour blend, which was then evaluated for its nutrient composition and phytochemical content. The proximate composition analysis revealed: moisture content (6.56%), dry matter (93.44%), ash (1.73%), fat (4.45%), fiber (0.56%), protein (3.5%), and carbohydrates (16.24%). Phytochemical screening showed sapiens and tannins levels at 1805.47 mg/kg and 5157.530 mg/kg, respectively. These results indicate that the feed flour adequately meets the metabolic needs of burn patients, providing essential nutrients along with significant amounts of sapiens and tannins, which have anti-inflammatory, antioxidant, and wound-healing properties beneficial for recovery.