The significant attention gained by food-sourced vitamins has provided insights into numerous current researches; for instance, the potential reversal of epigenetic age using a diet and lifestyle intervention, the balance between food and dietary supplements in the general population, the role of diet and food intake in age-related macular degeneration, and the association of dietary supplement use, nutrient intake and mortality among adults. As relevant literature about food-sourced vitamin increases, continuous synthesis is warranted. To supplement existing information, this perspective review discussed food-sourced vitamins for consumer diet and health needs, scoping from vitamin absorption, metabolic functions, utilization, to balancing nutritional requirements. Relevant literatures were identified through a search of databases like Google Scholar, Web of Science, the Interscience Online Library, ScienceDirect, and PubMed. We demonstrated that vitamins whether from plant- and animal-based sources are prerequisites for the metabolic functions of the human body. The fat- and water-soluble classification of vitamins remains consistent with their respective absorption and dissolution potentials, underpinned by numerous physiological functions. Vitamins, largely absorbed in the small intestine, have their bioavailability dependent on the food composition, its associated interactions, as well as alignment with their metabolic functions, which involves antioxidants, coenzymes, electron acceptor/donor, and hormones. Moreover, vitamin deficiencies, in every form, pose a serious threat to human health. Vitamin toxicities remain rare, but can still occur mainly from supplementation, although it appears much less in water-soluble vitamins of which some excesses get readily removed by the human body, different from the fat-soluble ones that are stored in tissues and organs. Besides discussions of absorption, transport, and cellular uptake of vitamins, this perspective review also included approaches to meeting vitamin requirements and therapeutic strategies against micronutrient deficiency and COVID-19. We have also attempted on how to strike the balance between food-sourced vitamins and dietary supplements.

The amino acid profile of the Synsepalum dulcificum berry was studied. Among the essential amino acid observed, leucine (2.35 g/100 g protein) was the highest while methionine (0.31 g/100 g protein) was the lowest. The nonessential amino acids were also discovered, with glutamic acid (3.43 g/100 g protein) being the highest and glycine (0.38 g/100 g protein), the lowest. The study of the oxidizable vitamins revealed that vitamin C (1.33 mg/100 g) was more abundant than vitamin A (2.54 µg) and vitamin E (0.78 mg/100 g). This information will hopefully enhance the fruits acceptability by more people and thus, generally promote its utilization and appreciation in our diets.

Aim: Jackfruit is an underutilized tropical and subtropical fruit that is consistently lost to wastages and postharvest losses, neither has it gained substantial research attention. Therefore, the study is aimed at the production and evaluation of breakfast cereals formulated from composite blends of maize flour and jackfruit seed flour. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and October 2018. Methodology: Flaked breakfast cereals were produced from blends of different ratios of Maize flour to Jackfruit seed flour. The formulated breakfast cereal products were evaluated for proximate composition, functional properties, anti-nutritional properties, mineral content and sensory properties. Results: The mineral content of the formulated breakfast cereals showed significant difference (P<0.05) in Ca(156.23-184.14mg/100g), Mg (179.28-207.81mg/100g), K(70.62-78.53mg/100g), Fe(4.01-5.46mg/100g), Na(9.44-10.66mg/100g), Zn(1.72-2.29mg/100g) and P(10.38-13.62mg/100g). The moisture content (3.83 - 4.14%) of the formulated products was acceptable for shelf life extension of the flaked breakfast cereal products. Protein, ash, crude fiber and fat content of the formulated breakfast cereal products increased with increased addition of jackfruit seed flour while the carbohydrate and energy value of the formulated products decreased with increased addition of jackfruit seed flour. Bulk density and water absorption capacity of the formulated products increased with increased addition of jackfruit seed flour while oil absorption capacity, foam capacity, viscosity and gelation capacity decreased with increased addition of jackfruit seed flour. Processing method significantly reduced the relatively high level of anti-nutrients associated with Jackfruit seed. Panelist preference increased with a corresponding decrease in jackfruit seed flour addition. Conclusion: Utilization of jackfruit in food product development may solve the problem of wastage and postharvest losses associated with this fruit.

This work investigated the Proximate, Mineral and Anti-nutrient Composition of Tamarind (Tamarindus indica) seed nuts, which were processed by roasting at 100oC for 15 min and soaking for 14days to remove the seed coats. The proximate analysis of the roasted and soaked samples revealed the values of crude protein, moisture, crude fat, crude fiber, ash and carbohydrate contents present to be 22.57%, 8.00%, 6.80%, 6.30%, 4.55%, 56.24% and 22.16%, 10.5%, 7.05%, 6.15%, 4.05%, and 56.24% respectively. The minerals present were K (1440.00), Mg (268.00), P (94.40), Na (40.16) and Fe (15.28) for the roasted sample and K (480.00), Mg (220.00), P (99.20), Na (38.24) and Fe (15.56) for the soaked sample in mg/100 g. Calcium content was not detected in both samples. The phytochemical analysis showed that the soaked T. indica registered significant reduction in tannin, phytate, and saponin when compared to the roasted sample, while the roasted sample showed significant reduction in trypsin and hydrogen cyanide content when compared to the soaked sample. The alkaloid content in both samples was (3.4%) and showed no significant (P>0.05) difference. The utilization of tamarind seed nut in food processing will clearly reduce the over-dependence on common legumes for protein especially in the developing countries like Nigeria.

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