PROXIMATE COMPOSITION

This study investigated the proximate composition and phytochemical content of five economically important legume seeds: Soya Bean (SB), Faba Bean (FB), Black Gram (BG), Jack Bean (JB), White Bean (WB), and Velvet Bean (VB), to assess their nutritional quality and suitability for food and feed applications. Standard procedures were used to determine moisture, crude protein (CP), ether extract (EE), crude fibre (CF), ash, and nitrogen-free extract (NFE). Phytochemical screening included the quantification of total phenolics, flavonoids, tannins, saponins, oxalate, and phytate. Results of the proximate analysis showed that Soya Bean was the most nutritionally dense sample, recording the highest Crude Protein ($42.0\%$) and Ether Extract ($15.68\%$). Conversely, Black Gram was identified as the highest energy source, dominated by Nitrogen-Free Extract ($62.04\%$). Phytochemical analysis revealed a critical trade-off: Jack Bean had the highest levels of beneficial antioxidants (Phenolics and Flavonoids) but also the highest concentration of the anti-nutritional factor (ANF) Phytate ($2593.3$ mg/100 mg). Soya Bean, despite its protein superiority, exhibited alarmingly high Oxalate content ($1791.1$ mg/100 g). In contrast, Velvet Bean presented the lowest overall concentration of key ANFs (Phytate and Oxalate), suggesting better mineral bioavailability. The study concludes that while SB and JB offer superior macronutrient and antioxidant profiles, their utilization requires mandatory processing techniques (such as soaking and fermentation) to mitigate the adverse effects of high anti-nutritional factors and ensure optimal nutrient absorption and safety in human and animal diets.

Spices are food supplements or food products commonly used as flavouring and colouring agents, preservatives and/or herbs in folk medicine. Murraya koenigii (Linn, Spreng), (Family-Rutaceae) is a type of spice commonly called Curry leaves found in tropical and sub-tropical region and cultivated in China, Australia and Nigeria. It known as efirin oso in Yoruba and marugbo sanyan in Hausa. The aim of this study was to access the antibacterial activities of Murraya koenigii against Salmonella and Shigella species. Samples of commercial Murraya koenigii leaves were analysed and their phytochemical, phytocomponents and proximate components were assayed using standadrd methods. Also antibacterial activities of the olant extracts were investigated using well-in-agar diffusion methods. Data obtained for the different parameters were subjected to statistical analysis using the analysis of variance. The results of the phytochemical analysis revealed the presence flavonoid (8.81 ± 0.09 mg/100g), tannins (20.28 ± 0.53 mg/100g) and phenolic (44.83 ± 1.18 mg/100g) in aqueous extracts and flavonoid (67.1 ± 0.49 mg/100g), tannins (55.5 ± 1.98 mg/100g) and phenolic (68.0 ± 1.40 mg/100g) in ethanolic extract. Gas Chromatography-Mass Spectrometry confirmed the presence of Dodocanoic acid (0.40%), Tridecanoic acid (0.69%), Decanoic acid (0.29%), Tetramethyl-2- hexadecon-1-01 (1.65%), ctadecanoic acid (0.45%), Hexadecanoic acid (1.04%), Phthalic acid (1.14%), n-Hexadecanoic acid (29.6%), Hexadecanol (3.35%), acconic acid (6.23%), Octacosane (2.78%), Squalene (2.52%), Tetratetracontane (3.18%) and Cholesterol (1.57%). Zone of inhibition of the aqueous leave extract of Murraya koenigii on Salmonella sp and Shigella sp ranged from 0.10 ± 0.00 - 1.37 ± 0.03mm while zone of ethanolic extract ranged from 0.10 ± 0.00 - 1.67 ± 0.03mm respectively. The Minimum Inhibitory Concentration ranged from 9.17 ± 2.20 - 45.0 ± 2.88 mg/ml for aqueous extract and 15.0 ± 7.64 - 90.0 ± 5.77 mg/ml for ethanolic extract. inimum actericidal Concentration (MBC) were negative in both aqueous and ethanolic extracts. The proximate analysis revealed the presence of Moisture (8.69 ± 0.52 %), Protein (19.73 ± 0.30%), Ash (1.95 ± 0.00 %), Fibre (4.31 ± 0.29 %), Lipid (6.53 ± 0.50 %) and carbohydrate (43.48 ± 1.72%). Shigella sp and Salmonella sp were resistant to septrin, ciprofloxacin, amoxicillin and perfloxacin and susceptible to sparfloxacin, augmentin and gentamycin with Salmonella sp having the highest multiple antibiotic resistance index of 0.5. The isolates were found to harbor plasmids. Plasmid profile of the bacterial isolates after curing showed that Shigella sp was totally cured while presence of visible bands was observed for Salmonella sp. signifying inherent resistance to antibiotics. The antibacterial activities observed in Murraya koenigii leaves extract is due to the presence of phytochemicals. The use of Murraya koenigii in folk medicine is therefore recommended

Cheese is a dairy product made from pressed milk curds produced mainly from animal milk throughout the world where animal production is available. It is a nutritious food and one of the numerous products from the processing of milk of cows, goats, sheep, buffalos, camels and yaks. It is produced by coagulation of the milk protein known as casein. Cheese is an important milk product with milk nutrients having good storage properties with increased shelf life. This study investigated the potential of using different coagulants - vinegar, lime juice, lemon juice, and unripe papaya pulp in the production of goat milk cheese. The proximate composition, mineral content, and sensory attributes of Mozzarella and Cream Cheese produced with these coagulants were analyzed and studied in the laboratory. The proximate composition analysis revealed significant differences in the moisture content (MC), crude protein (CP), crude fat (CF), and nitrogen-free extract (NFE) among the different treatments for both Mozzarella and cream cheese. Unripe papaya pulp consistently exhibited the highest values for CP and CF in both types of cheese having values 19.34 and 22.99 for Mozzarella cheese and Cream cheese respectively. This could be attributed to the coagulation process and the properties of the coagulants used. The mineral analysis showed significant variations in the calcium, phosphorus, and zinc content of the cheeses while lemon juice coagulant had the highest phosphorus content, the Zinc content varied among the treatments, with also lemon juice coagulant showing the highest values of 0.6467 and 0.6033 for Mozzarella and Cream cheese respectively. These differences are due to the varying mineral compositions of the coagulants used. The sensory analysis revealed differences in the appearance, smell, taste, texture, and overall acceptability of the cheeses. The discussion highlights the substantial impact of coagulant choice on cheese quality, integrating these findings with existing literature. Unripe papaya pulp emerged as a particularly promising coagulant, producing nutrient-dense cheese that meets both nutritional and sensory standards.

The experiment was carried out to produce ginger powder from fresh ginger rhizomes using sun drying technique. The fresh rhizomes were collected from Forestry market, Benin City, Edo State. The ginger was then examined for its proximate, phytochemical and mineral element composition. These tests were carried out on the ginger before and after processing. The phytochemicals examined were alkaloids, glycosides, phenolic compounds, tanins, saponins, terpenoids, flavonoids, quinones and steroids. Specifically, the absence or presence of these phytochemicals were determined. The results from the mineral element test on the fresh ginger showed the following values in mg/L; Magnesium (0.75), Iron (1.0), Calcium (0.50), Zinc (0.80), Potassium (19.70) and Sodium (2.20). The processed ginger powder showed; Iron (1.60), Magnesium (1.08), Calcium (0.30), Zinc (1.20), Potassium (61.10) and Sodium (11.40). MBased on this study, the sun drying technique proved effective in reducing the moisture content of the ginger thereby improving its shelf-life, and its overall consumer desirability. The processed ginger powder is also a good source of the aforementioned minerals.

Cymbopogon citratus (lemongrass) is an aromatic and medicinal grass widely used in food, cosmetics, and traditional medicine for its antimicrobial, antioxidant, and anti-inflammatory properties. These activities are linked to its diverse phytochemicals, including essential oils, phenolic acids, and flavonoids. Although the plant has been extensively studied, limited comparative data exists on how solvent polarity influences the extraction of its nutritional and bioactive constituents. This study therefore evaluated the proximate composition, phytochemical distribution, and phenolic profile of C. citratus using ethanol (polar) and diethyl ether (non-polar) as extraction solvents. Laboratory analyses employed various methods, including gravimetric techniques for proximate and phytochemical composition, spectrophotometric and acid titration methods for phytochemical determination, and GC-FID for detailed phenolic profiling. Fresh samples collected from the University of Benin were authenticated and subjected to standardized proximate and phytochemical analyses, supported by current literatures from PubMed, ScienceDirect, MDPI, and Google Scholar. Extraction yield was slightly higher with diethyl ether (1.72%) than with ethanol (1.56%), reflecting the solvent’s efficiency in dissolving non-polar constituents. Proximate analysis revealed high carbohydrate content (71.820%) and crude fibre content (3.225%), moderate crude protein (6.133%), ash content (2.117%), and moisture content (16.720%), and very low-fat content (1.552%). Antinutritional factors such as oxalates, phytates, and cyanogenic glycosides were found only in trace amounts, confirming nutritional safety. Phytochemical screening detected alkaloids, flavonoids, tannins, saponins, steroids, terpenoids, cardiac glycosides, and phenolics in both extracts. Phenolic profiling showed diethyl ether enriched non-polar compounds including catechol (21.776ppm), hydroxyquinol (54.471ppm), and resorcinol (13.932ppm), while ethanol favored polar phenolics such as quinol (25.975ppm) and cinnamic acid (21.163ppm).

The phytochemical, proximate, and mineral composition of the mixed solvents extract of the leaves of Ficus capensis collected from university of Benin, Edo state was investigated. The parameters investigated were determined using standard biochemical methods. Phytochemical studies carried out on mixed ethanol and methanol extract of Ficus capensis leaves showed high levels of flavonoids, terpenoids, tannins and alkaloids while glycosides, saponins, steroids were in trace amount, with no anthraquinone present. The proximate analysis of the leaves revealed that Ficus capensis leaves has a high carbohydrate content of (36.45%), moisture content of (20.22%), crude fiber (20.41) significant amount of crude protein (15.70%), lipids (4.24%) and very low amount ash content of (2.98%). This composition shows that the sample could be a good source of carbohydrate, moisture, and fiber. The mineral content showed the presence of zinc, calcium, magnesium, phosphorus, potassium and iron content. This indicates the tendency of Ficus capensis to be able to control osmotic balance, essential for bone formation, lower blood pressure and also act a source of antioxidant vitamins and minerals. Additionally, the pH, electrical conductivity of the soil, and Thin Layer Chromatography (TLC) analysis of the leaf extracts were conducted. In which the TLC was used to identify the component present in the
extracts. The presence of these phytochemicals and minerals in this leafy vegetable supports the use of the leaves of Ficus capensis for food and ethno medicinal purposes in many parts of Nigeria and across the globe.