Oil was extracted from Moringa oleifera Lam (Moringaceae) seeds collected from Enugu, South-East Nigeria and evaluate its physico-chemical and antioxidant properties in comparism to palm oil. M. oleifera seeds gave oil yield of 41.47%. Refractive index, melting point ( C) and acid value (mg KOH g ) of o -1

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The haematological changes observed with commercially available haematinics (Fagon 9 ® and Chemiron ®) were compared with those of a local haematinic referred to as African Herbal Formula (AHF). Results showed that AHF produced effects in haemoglobin (Hb) and packed cell volume (PCV) levels which are reasonably comparable with the reference commercial and chemically defined haematinics.

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We investigated some properties of the major ionic peroxidase (POD) from germinating Sorghum bicolor var Fara Fara. Peroxidase activity increased eightfold during the ®rst 36 h of germination and declined thereafter to four times the value in the dry grain after 144 h. Gel ®ltration followed by ion exchange chromatography resolved the major peroxidase into two forms. The predominant POD had an optimum temperature of 55°C, two pH optima at 5.0 and 7.0, with a sharp decline in activity below pH 4.5, an apparent activation energy of 463 kJ mol À1 , an apparent molecular weight of 63.1 kDa and was relatively heat-stable up to 70°C. The enzyme was strongly inhibited by dithiothreitol and sodium metabisulphite. Calcium chloride and magnesium chloride below 2 mM enhanced POD activity without any adverse effect on germination, while ammonium chloride and ferric chloride inhibited the enzymatic activity of both forms. At 5 mM, magnesium chloride inhibited POD activity by 50% with only a 14% reduction in germination, while calcium chloride achieved the same effect at 10 mM. These results are pertinent to controlling the undesirable activity of peroxidase in a typical malting or brewing process.