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The different local okra varieties (Benin, Auchi, Ikaro, Akure, Okene and Lokoja) sold and consumed in Ifon, Ose Local Government area of Ondo State Nigeria were evaluated with regards to the nutrients, antinutrients, minerals and zinc bioavailability. The result of the study revealed that the protein content of the varieties ranges between 13.61-16.27% with Ikaro variety having the highest protein content. The fiber and fat contents ranges from 10.15-11.63% and 9.03-10.57% respectively. Okene variety was observed to have the highest content in both fiber and fat contents. The phytate content in the local okra varieties varies from 2.64-3.90%. Auchi variety had the highest content of phytate which was not significantly (P<0.05) different from the phytate content of Benin variety. The saponin content ranges from 0.470-0.612% while the oxalate 0.324-0.506%. The viscosity of the local okra varieties ranges between 56.42-68.12Cp with Ikaro local okra having the highest viscosity. The mineral content ranges from 1.29-1.37mg/100g (Zinc); 0.87-0.96mg/100g (Iron); 51.08-51.18mg/100g (Magnesium); 58.22-58.31 mg/100g (Calcium) and 62.05-62.17 mg/100g (Phosphorous). There was no significant (P<0.05) difference in the magnesium, calcium and phosphorus contents of all the varieties. The calculated [Ca][Phytate]/[Zn] molar ratio was 0.293-0.436mol/kg. Ikaro okra variety recorded the least value in [Ca][Phytate]/[Zn] (0.293) while Auchi variety had the highest value in [Ca][Phytate]/[Zn] (0.436). It could therefore be concluded that the local okra varieties consumed in Ifon are of good nutritional qualities but Ikaro local okra variety had a better nutritional quality considering protein, fiber, ash and viscosity as quality indices. Also the zinc in this variety is more bio-available because it exhibits the least [Ca][Phytate]/[Zn] molar ratio.

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Background Moringa oleifera leaf is a prominent leaf in folk medicine used to treat many diseases including diabetes mellitus. This study is aimed at determining the effects of substitution of wheat flour with Moringa oleifera leaf powder (MOLP) on physical, nutritional, bioactive, antioxidant and antidiabetic properties of cookies. Wheat flour was substituted with MOLP (2.5%, 5% and 10%) in the baking of the cookies (C1, C2 and C3, respectively), and its effects were evaluated on proximate, bioactive compounds, antioxidant, physical and inhibitory properties against α-amylase and α-glucosidase enzymes using standard methods. Also, sensory attributes of the cookies were determined using 9-point hedonic point. Results The results showed thickness were significantly (p < 0.05) reduced while diameter and spread ratio of the cookies increased as the level of MOLP increases. The inclusion of MOLP in the cookies led to significant (p < 0.05) enhancement in the bioactive compound, antioxidant and inhibitory properties of MOLP-substituted cookies. Also protein, ash, fat and fibre contents were significantly (p < 0.05) increased in MOLP-substituted cookies while carbohydrate and energy value reduced. The sensory evaluation revealed that MOLP-substituted cookies at the level of 2.5% were more acceptable than other MOLP-substituted cookies. Conclusion With the higher bioactive, antioxidant and inhibitory abilities against α-amylase and α-glucosidase enzymes and enhanced protein content of MOLP-substituted cookies, MOLP poses as a potential functional ingredient in baking of cookies.

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In vitro antioxidative and anti-lipid peroxidative properties of aqueous and methanol extracts of Ageratum conyzoides leaves were studied in controlling erectile dysfunction caused by oxidative stress. Methanol extract gave a significantly (P ˂ 0.05) higher content of total phenolic (61.4 mgGAE/g), total flavonoid (42.2 mgQE/g), ascorbic (10.1 mgAAE/100g) and phosphomolybdate (45.8 mgAAE/g) than the aqueous extract. The result showed that the extracts have high antioxidant activities. However, the methanol extract showed a higher DPPH and hydrogen peroxide scavenging activities over aqueous extract but the aqueous extract had a higher reducing power. The methanol extract exhibited a greater inhibition against lipid peroxidation induced by Fe2+ in rat pancreas and penile tissue homogenate exemplified by their least IC50 (94.21 μg/ml in pancreas) and (75.95 μg/mL in penile tissue) while in rat brain homogenate the aqueous extract exhibited a greater inhibition against lipid peroxidation induced by Fe2+ with least IC50 of 91.74 μg/mL. Hence, these extracts can be used as a potent natural antioxidant against free radicals and as a natural source of combating erectile dysfunction caused by oxidative stress. The extracts of Ageratum conyzoides leaves could be useful therapeutically as erectogenic agent.Bangladesh J. Sci. Ind. Res.53(4), 265-276, 2018

This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut‐based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger‐substituted Kulikuli were significantly (p < .05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger‐substituted Kulikuli were significantly (p < .05) increased. There was significant reduction (p < .05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger‐substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut‐based snack for people suffering from oxidant‐related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. Practical applications With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases.