This study was conducted to determine the effects of neem (Azadirachta indica A. Juss) and moringa (Moringa oleifera) seed oils on the storability of cowpea grain. Cowpea samples were treated with various concentrations (0.5, 1.0, and 1.5 mL/200 g cowpea) of pure neem and moringa oils and their mixtures in ratios of 1:1, 1:2, and 1:3. The treated cowpea samples were stored for 180 days. Data were collected every 30 days on number of eggs laid, total weevil population, and percentage of uninfested grains and analysed statistically. Significantly different means were compared using LSD at P < .05. Increasing oil concentration resulted in better cowpea protection, for example, in oviposition where the control had 6513 eggs, only 8 eggs were recorded in pure neem oil-treated sample at 0.5 mL/200 g. Generally, better results were obtained with higher oil concentrations either in their pure forms or mixtures. The control had a total weevil population of 4988, while most treated samples had none. The control samples had 0% uninfested grains, while 73-94% of uninfested grains were observed in treated samples after 6 months of storage. Therefore, mixture of the oils at 1.5 mL/200 g can be effectively used to store cowpea.

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The toxicity of the mixture of neem and moringa seed oils in the ratio of 1:3 was evaluated based on some biomarkers of liver and kidney functions of Wistar Albino rats. Thirty male Wistar albino rats were randomly divided into six groups of five rats each. Group A served as control. Groups B, C, D, E and F received doses of 100, 1000, 1600, 2900 and 5000 mg/kg body weight of ratio 1:3 neem-moringa seed oil, respectively. The albino rats were observed for any changes for seven days; during this period, they were allowed free access to food and water ad-libitum. The rats were weighed and made to fast overnight. The serum obtained was used to determine the serum level of alanine transaminase (ALT), alkaline phosphatase (ALP) and aspartate aminotransferase (AST). Similarly, liver and kidney tissues were removed and homogenized separately in a normal saline in ratio of 1:10 w/v. The homogenate of liver was centrifuged and the supernatant was used to determine total protein and billirubine while that of kidney was used for determining creatinine and urea. The results of all the biochemical parameters tested did not show any significant difference (P>0.05) from the control up to the dose of 5000 mg/kg body weight and did not produce any visible toxic effect. The dosage of 1:3 mixtures of neem-moringa seed oils appeared to be safe for humans.

This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum: soybean: malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of untreated sorghum : soybean. The microbial and sensory qualities of the samples were determined. The result of the microbial analysis of the formulated weaning food blends showed that all samples indicated a safety for consumption. The appearance of both treated and untreated were not significantly different (p<0.05) while the means scores of the blends in texture, taste, aroma and overall acceptability were significantly different (p<0.05). Fermentation and roasting used in this study showed that the processing methods had marked effect on the microbial and sensory quality of the weaning foods produced, thus, its recommendation for domestic processing of weaning foods.

Most pesticides used in cowpea have some effects on the utilization of the grains. There is a need for a functional biopesticide that will have no adverse effect on cowpea utilisation or application in food system. This study was carried out to evaluate the functional properties of cowpea grains preserved with mixtures of neem and moringa oils. Graded mixtures and concentrations of neem and moringa seed oils (ratio 1:2/2.5µl/g, 1:2/5.0µl/g, 1.3/2.5µl/g, and 1:3/5.0µl/g) were investigated. Cowpea grains were treated with the seed oils in ratio 1:2 and 1:3 at concentrations of 2.5 and 5.0 µl/g, and stored for a period of 270 days. The functional properties (bulk density, foaming property and stability, emulsification capacity, oil and water absorption capacity, viscosity and least gelation concentration) of the differently treated grains were determined every 90 days. The data obtained was subjected to analysis of variance using SAS version 9.2 and means that were significantly different were compared using Least Significant Difference at P<0.05. The results showed that there were no significant (P<0.05) differences between the functional properties of the cowpea flours from grains treated with ratio 1:3/2.5µl/g and 1:3/5.0µl/g but significant differences were observed in the bulk density, emulsification capacity, foaming capacity, least gelation capacity, water absorption capacity and viscosity of the flours from cowpea grains treated with ratio 1:2/5.0µl/g and the control. There were Ssignificant (P<0.05) reduction in the bulk density, emulsification capacity, foam capacity, oil absorption capacity, viscosity and water absorption capacity of the treated cowpea flour as storage progressed except for the gelatinization temperature that was the same throughout the period.. Preservation of cowpea grains with ratio 1:3/5.0µl/g neem-moringa seed oil retained best functional properties of the treated cowpea grains flour thus showing that it has potential to be applied for cowpea preservation without compromising the desired functional properties.