Cola nitida (Vent).Schott & Endl, a tropical dicotyledonous tree (family-malvaceae and sub-family-stercullioideae), is a well known plant in the sub-Saharan Africa and renowned for its socioeconomic importance in Nigeria and other parts of West Africa. The plant was examined for the nut's starch composition and its physicochemical properties compared with corn starch. The starch was isolated using 1 % w/v sodium metabisulphite and the proximate analysis (in %) was found to be 4.60 protein, 0.54 crude fibre, 0.54 fat, 1.06 ash, 67.57 total starch and 10.42 moisture. The starch percentage solubility was 7.48 % with a swelling capacity of 8.85 % and an amylose/amylopectin content of 24:76. It has a pasting temperature of 74.5 ºC, gelatinization temperature of 74 ºC hydration capacity of 88.59 %, emulsion and foam capacities of 5.22 % and 1.87 % respectively. The Rapid Visco Analysis (RVA) of the cola starch has a peak viscosity of 314.42 RVU and the results of the Differential Scanning Calorimetry (DSC) showed peak temperature of 321 ºC and onset temperature of 300.7 ºC. The photomicrograph indicates that the starch granule is oval in shape, generally small sized with occasional large ones, loose granules with no aggregation and had a mean particle size distribution of 15.33 % at 710 µm. The mineral content composition gave: iron 0.263mg/100g; phosphorus 67.43mg/100g; potassium 4.36mg/100g; calcium 9.40mg/100g; zinc 0.48mg/100g; magnesium 3.78mg/100g; copper (trace), and sodium 1.55mg/100g. Generally, the values obtained for the physicochemical and functional properties compared favorably with that of corn starch, and suggest that cola starch in the unmodified form can be used as a gelling agent, a fat replacer in the food industries where low fat is required and in the manufacture of noodles. It however cannot be used as an emulsifier as a result of its low emulsion and foam capacities.

A new group of alkaloids emerged in 1819 following the isolation of piperine from the fruits of Piper nigrum. Since then, a large number of these compounds now referred to as piperine-type alkaloids or alkamides or piperamides have been isolated commonly from species belonging to the genus piper (piperaceae) which have worldwide geographical distribution. As a result of the traditional uses of piper species as spices in foods and in phytomedicines globally a number of their extractives and indeed the constituent amides have been screened for pharmacological properties. The biogenesis of the amides has been investigated and a number of synthetic pathways have been developed to make them readily available for biological studies. It has now been established that piperine and its analogues are potential pesticides and possess a number of medicinal properties. They are regarded as universal enhancers in pesticide and drug formulations. This review enhances our knowledge of these amides and paves way for further work.

Starch is an important food product and a versatile biomaterial used worldwide for different purposes in many industrial sectors including foods, health, textile, chemical and engineering sector. Starch versatility in industrial applications is largely defined by its physicochemical properties and functionality. Starch in its native form has limited functionality and application. But advancements in biotechnology and chemical technological have led to wide-range modification of starch for different purposes. The objective of this chapter is to examine the different chemical reactions of starch and expose the food applications of the modification products. Several literatures on starch and reaction chemistry including online journals and books were analyzed, harmonized and rationalized. The reactions and mechanisms presented are explained based on the principles of reaction chemistry. Chemical modification of starch is based on the chemical reactivity of the constituent glucose monomers which are polyhydroxyl and can undergo several reactions. Starch can undergo reactions such as hydrolysis, esterification, etherification and oxidation. These reactions give modified starches which can be used in baked foods, confectionaries, soups and salad dressings. This chapter discusses the different chemical reactions of starch, the associated changes in functionality, as well as the applications of chemically modified starches in the food industry.

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Phytochemical, pharmarcognostic and microscopy analysis were carried out on the leaves of Clerodendrum polycephalum Baker in order to determine the secondary metabolites present in the plant and the pharmacognostic parameters and microscopic structures of the leaf of the plant. The phytochemical screening indicated the presence of carbohydrate, reducing sugar, tannins, saponins, flavonoids, resins, balsams, alkaloid and phlobatannins and the absence of monosaccharide, combined reducing sugar, pentose sugar, ketoses, cardiac glycosides, sterols, flavonoids aglycone and anthraquinone. The pharmacognostic analysis for moisture content and extractive values showed moisture content of 7.4%, and alcohol and water extractive value of 23.00% and 22.67% respectively. Microscopic studies revealed the presence of anomocytic Stomata on the lower surface and absence of it on the upper surface. The thin layer chromatographic study showed 5 spots for the hexane extract, 4 spots for ethyl acetate extract, while the methanol extract gave 3 spots. The information obtained would be useful for the authentication of the plant leaf samples, and in development of monograph for the plant.