Background: Clausena anisata (Willd). Hook (Rutaceae), also known as Iperepesi in Xhosa language is a medicinal plant widely used by herbalists for the treatment and/or management of several ailments such as chronic cough, tuberculosis and lung ulceration in Eastern Cape, South Africa. With reference to the information gathered in our previous study, we investigated the plant's phyto-constituents, as well as its inhibitory effects using aqueous and two different organic solvent of extractions in order to justify its folkloric usage. Methods: Antioxidant activity of the plant was screened through 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) diammonium salt, nitric oxide (NO), and ferric reducing power. Total phenols, flavonoids, flavonols, proanthocyanidins, tannins, alkaloids and saponins were investigated using spectroscopic techniques. Results: There were no significant differences in the flavonoid and proanthocyanidins contents between the leaves and bark extracts of C. anisata respectively, while the total phenolic content of the bark extract of C. anisata was significantly higher than that of the C. anisata leaf. The acetone extracts of both the leaf and bark indicated strong antioxidant activities. Conclusion:The observed activities of the plant extracts could be attributed to the high contents of the phenolics, alkaloids, flavonoids, saponins, proanthocyanidins and tannin. The acetone extracts of the plants have also exhibited strong antioxidant activities in vitro. It has been established scientifically that oxidative stress is linked with several degenerative conditions and diseases; the inhibitory effects of these plant extracts on the free radicals could logically justify the folkloric usage of C. anisata leaf and bark in the Eastern Cape for the treatment of respiratory infection diseases.

Research was carried out to explore the fish species diversity and study some aspects of the Biology of fish of Daberam reservoir, Katsina state, for a period of three month from March to May 2009. 66 Samples of fish were collected from commercial fishermen and experimental fishing gears, preserved in formalin and taken to laboratory for identification. Seven genera comprising eleven species were identified. The regression coefficient (b) were 3.07, 2.91 and 3.21 for the three most commercially importance species in the reservoir i.e. Oreochromis niloticus, Tilapia zilli and Clarias gariepinus respectively, the results indicated Positive allometric growth for O. niloticus and C. gariepinus and negative allometric growth for T. zilli. The mean condition factor (k) was 1.140, with values of 1.027, 1.660, and 0.732 for O. niloticus, T. zilli and C. gariepinus respectively. This result indicates that the fish are not leaving well compared to other freshwater fishes.

Fried water yam ball, traditionally known as Ojojo in western Nigeria, is a low protein snack, usually prepared as value added product from grated water yam paste. The influence of African breadfruit seed, a lesser known protein source on quality attributes of water yam ball (Ojojo) was evaluated. Wet-milled water yam (WY) was produced and supplemented with African breadfruit seed (AB) at 10-50%. A control sample was prepared from 100% WY. The blend was mixed with ingredients (salt, powder pepper, okra and onion) and the mixed dough was subsequently used for the production of Ojojo, through deep fat frying. Using standard methods, snack was evaluated for proximate composition, metabolisable energy and anti-nutrient contents (total phenolic, flavonoids, tannin, phytate, oxalate and alkaloids). Hedonic test was used to evaluate the sensory properties. Data were analysed using ANOVA (analysis of variance) at α 0.05. WY supplementation with AB significantly decreased moisture content (9.50-9.28%), fibre (2.20-1.80%) ash (5.50-4.00%) and carbohydrate (74.83-65.34%), but increased protein (7.02-13.50%), fat (0.95-6.00%) and metabolisable energy contents (340.97-373.39 kcal). There was significant increase in anti-nutrients (mg/100g), except total phenol (3.79-1.83), but they all fell within tolerable limits. Sample with 60% WY and 40% AB was the most acceptable by the panellists (7.02±0.38).

Abstract.The study was conducted to compare the nutritional, phytochemical and mineral compositions of Tropical almond with Sweet almond. Sample of Terminalia catappa nuts were collected within the premises of Nigerian Stored Products Research Institute (NSPRI), Ilorin, Nigeria while Prunus amygdalus was purchased from Shoprite Palms Mall Ilorin, Nigeria. Proximate, phytochemical and mineral analyses were carried out using standard procedures. Results showed that T. catappa was significantly (p<0.05) high in ash (4.84%), crude fibre (15.54%), carbohydrates (2.91%) and some mineral elements such as potassium, zinc, iron, magnesium and copper. Prunus Amygdalus was significantly (p<0.05) high in ether extract (50.96%) while no significant difference (p>0.05) was recorded in their protein contents (33.00 and 32.89% respectively). P. amygdalus was significantly (p<0.05) high in phytochemicals such as tannin (748.49µg/g), phenols (1,781.50 µg/g), flavonoids (456.38 µg/g), saponin (158.70 µg/g) and alkaloids (240.11µg/g) while T. catappa was significantly (p<0.05) high in glycosides (220.27µg/g).The differences in phytochemicals might be due to the differences in drying and other processing methods. T. catappa can well compete with P. amygdalus if the value chain is improved upon by proper packaging and storage for commercial purposes.

Aidan is an underutilised spice with characteristic fragrant and pungent aromatic odour, similar to vanilla flavour. Chemical composition and consumer acceptability of cookies flavoured with vanilla-Aidan blends were investigated. Aidan pulp was milled and substituted for vanilla powder (25-100%) in cookies formulation. Cookies were characterised for chemical contents and sensory properties using standard methods and panellists test. Data were analysed using ANOVA at ?0.05. The study revealed that chemical contents, (except carbohydrate and metabolizable energy) and sensory properties of cookies significantly improved with increase in addition of Aidan. Moisture content of the cookies ranged between (1.83-3.77%), crude protein (9.83-12.86%), ash (0.55-0.71%), fat (0.98-1.29%), fibre (0.35-0.46%), carbohydrate (81.35-86.45%) and metabolizable energy (380.60-393.94 kcal). Mineral content was significantly influenced, with phosphorus content ranging between (64.00-142.67mg/100g), iron (2.62-6.53 mg/100g) and zinc (3.80 mg/100g- 4.47 mg/100g). The ranges of tannin, phytate, flavonoid and phenolic compounds in mg/100g were 0.07-0.08, 0.17-0.23, 0.53-0.82 and 0.76-1.53 respectively. Mean scores for cookies appearance, taste, aroma, crispness and over all acceptability ranged between 7.23-8.17, 7.30-7.87, 7.33-8.07, 7.20-7.80 and 7.72-8.31, respectively. Panellists accepted sample with 3 g (75%) of Aidan and 1 g (25%) of vanilla the most. Acceptable cookies with good nutritional composition can be produced, using vanilla-Aidan blends as a flavouring agent.