Aim: This research work investigated the bioaccumulation of metals in selected edible vegetables from the soils on which they were grown. Place of Study: Two (2) different study locations were chosen from Etsako-West Local Government Areas of Edo State of the Federal Republic of Nigeria. Etsako-West Local Government Area has an area of 660 km² on Latitude 7.0878ºN and Longitude 6.5010ºE with the headquarters in Auchi. Methodology: Leaves of fluted pumpkin (Telfairia occidentalis), African spinach (Amaranthus hybridus) and water leaf (Talinum triangulare) and soil samples were randomly collected from Water Board and Iyerekhu farms in Etsako-West Local Government Area, Edo State, Nigeria and were analysed for their elemental compositions, using X-ray fluorescence (XRF) technique. Oladebeye et al.; JSRR, 26(2): 27-37, 2020; Article no.JSRR.55000 28 Results: In both soil and plant samples, silicon (Si) were most abundant, ranging between 18.85 and 38.91%. The decreasing order of abundance of elements in the plant samples was Si>K>Ca>Al>Cl>S>P>Mg>Fe>Ti>Mn>Zn>Sr>Cr. Toxic heavy metals such as As, Pb, Co, Cd and Cu were not detected in both soil and vegetable samples. The concentrations of the elements in the samples were higher than the permissible limits of WHO/FAO and EU for soils and plants, except Zn in the soil samples and Talinum triangulare from Iyerekhu farm. The peak transfer factor, 238.43 was obtained for K in Talinum triangulare from Iyerekhu farm while the least is 0.00 for Zn in all the plant samples. The overall mean ability of plant to absorb elements from the soil was most with Talinum triangulare, followed by Amaranthus hybridus. Conclusion: The vegetables studied had high tendency to bioaccumulate the bioavailable metals in soils. However, all the vegetables studied, especially T. triangulare could be used in phytoremediation of polluted soils. Original Research Article

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Aim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children. Place and Duration of Study: The study was carried out in the Chemistry Laboratory, Department of Science Laboratory Technology, University of Medical Sciences, Ondo, Nigeria and Food Processing Laboratory, Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria between August, 2022 and January, 2023. Methodology: Baby-led weaning cookies were formulated from flour blends as 100% raw rice (RRC), 50% rice and 50% wheat (RWC) and 40% rice, 20% cashew and 40% unripe banana (RCB) and their physical properties, sensory attributes, proximate properties, mineral compositions, vitamin profiles and anti-nutrients were determined and compared with 100% commercial cookie (CMC) with the view to substituting wheat flour with suitable flour blends with enhanced nutritional quality. Results: The peak diameter (10.40±0.20 mm), thickness (6.37±0.06 mm) and weight (17.65±0.04 g) were obtained in RCB. Spread ratio was highest (2.66±0.11) and lowest (1.42±0.01) in CMC and RWC respectively while spread factor decreased from 100% in CMC to 77.19% (RRC), 53.46% (RWC) and 62.47% (RWC). The grittiness, texture, aroma, taste and general acceptability of RCB were significantly similar to those of CMC (P < 0.05). Na, K, Mg and Zn contents increased in RCB. Proximate compositions (%) of the cookies formulated varied significantly from CMC. Peak crude protein (14.49±0.59), crude fibre (4.03±0.02) and fat (32.22±0.00) in RCB, ash (3.28±0.02) and carbohydrate by difference (58.15±0.13) in CMC and moisture (18.19±0.11) in RRC. The peak values of fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B2, B3, B6, B9, B12, C) were most abundant in RCB. The proportions (mg/g) of phytate, oxalate, tannins and phenols in the cookies formulated were comparatively lower than the lethal dose, implying that the cookies would be safe for consumption. Conclusion: RCB cookie had excellent nutritional quality, which, as a novel baby-led weaning cookie, could serve as a suitable alternative to commercial cookies.

Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria from June 2022 to January 2023. Methodology: Smart BLW foods were formulated from millet, soybean and ripe banana flour blends and coded as WMF (100% whole millet flour), MSB1 (60% millet; 20% soybean; 20% ripe banana) and MSB2 (50% millet; 30% soybean; 20% ripe banana). The sensory, proximate and mineral compositions of the foods formulated were compared with those of commercial weaning food (CWF). Results: MSB1 and MSB2 competed favourably with CWF in terms of texture, general acceptability, colour, aroma and taste attributes with high negative deviation most noticeable in WMF (P < 0.05), and exhibited acceptable shelf-life and stability. The ash contents ranged from 1.16±0.02% (WMF) to 2.83±0.02% (MSB2). Increase in fat content in MSB1 to CWF was ≈534%, MSB2 to CWF was ≈492%, MSB1 to WMF was ≈385% and MSB2 to WMF was ≈353% while their protein abundances were in the ratios 1:3.6 for CWF:MSB1, 1:5.9 for CWF:MSB2, 1:2.4 for MWF:MSB1 and 1:3.9 for MWF:MSB2. Generally, MSB1 and MSB2 were appropriate sources of Na, K, Ca, Mg and Zn compared to CWF and WMF in providing adequate intake (AI) and recommended daily allowance (RDA) of these minerals in both infants and children in the age classes of 0-6 months, 7-12 months and 1-3 years. Conclusion: MSB1 and MSB2 exhibited better intrinsic properties than WMF when compared with CWF. MSB1, however had better general performances than MSB2 and therefore, was recommended as the best smart BLW food formulation from this research.