The potential of eight common green leafy vegetables (GLV) in the raw and cooked forms as natural source of phytochemicals was assessed. The vegetables studied were the common ones found in southeast Nigeria and they included Ugu, Nchanwu, Okazi, Utazi, Oha, Nturukpa, Ahihara, and Onugbo. The vegetables were assessed for the following phytochemicals: alkaloid, steroid, tannin, anthocyanin, carotenoids and flavonoid. The phytochemical content of the vegetables varied significantly (p=0.05) among the GLV. Onugbo had the highest steroid content of 0.27g/100g while nchanwu had the lowest (0.07g/100g). Oha followed by ahihara was the most enriched with respect to the tested phytochemicals. Differences in phytochemical content between raw and cooked GLV were not significant (p=0.05), with the exception of flavonoid and alkaloids. Generally the GLV showed a low content of anthocyanin and carotenoids while alkaloid was most abundant in them. Alkaloid content of the GLV in raw and cooked forms were 1.28 -2.96g/100g and 0.30 -0.84g/100g respectively. The assessed GLV offer a cheap but rich source of a number of phytochemicals having health protective properties. The production and consumption of a mixture of GLV is recommended.

Infant malnutrition and mortality are common in Africa, although Africa is endowed with agricultural produce that could be harnessed through processing to produce adequate infant food. This project was set up to explore the possibility of using local raw materials to develop a nutritious, lowdietary-bulk, cheap infant food. The materials used included cereal (maize), pulses (soybean and groundnut) and tuberiferous plants (cooking banana). The grains were ®rst germinated and dried or kilned before milling and formulation. The malted products were compared with fermented ones in terms of nutritional, dietary bulk and acceptability criteria. Malting increased the nutrient content, reduced the dietary bulk and enhanced the taste of the infant food. In terms of protein content, least gelation concentration and overall acceptability, malted samples had values in the range of 138±151 mg g À1 , 150±175 g l À1 and 7.2±8.82 respectively, while the control (fermented) sample had values of 54 mg g À1 , 100 g l À1 and 6.29 respectively. Roasting of malted cereals above 55°C reduced the bulk reduction ability but enhanced the taste of the products. A combination of malted maize and soybean, roasted groundnut and cooking banana in the ratio of 50:15:15:20 gave a very recommendable weaning food for infants between the ages of 6 months and 2 years.

The effect of substrate (medium) on growth, yield and nutritional composition of domestically-grown oyster mushroom (Pleurotus ostreatus) was investigated. Six different substrates namely sawdust only (SDO), sawdust + corn waste + CaCO 3 (SDW), sawdust + rice bran + CaCO 3 (SDR), sawdust + banana leaves (SBL), sawdust + cassava peel (SDC) and cassava peel only (CPO) were used. The substrates were pasteurized with hot water (90°C for 4 h) before spawns of oyster mushroom were inoculated to them. After inoculation, the substrates were kept in a controlled environment until fruiting took place. The SDC substrate gave the highest number (22) of fruiting body, highest yield (463 g/kg) and best biological efficiency (46.30%). This was followed closely by the harvest from SDR substrate. The differences in the nutrient composition of mushroom from the different substrates were significant at 0.05 % confidence level. Harvest from SDR contained higher vitamins and minerals compared to others. Harvest from CPO substrate had the lowest (20.10%) protein content as well as other nutrients. SDC and SDR substrates are considered good for domestic cultivation of oyster mushroom.

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