There is limited information on nutrients composition of Nigerian foods. As a result, nutrients intake from Nigerian foods is in most cases estimated using foreign food composition tables. This research determined and compared proximate composition, minerals and anti boiled fried New and old White Yam (Yellow Yam (Dioscorea cayenensis Samples were peeled, boiled and fried. Fried yam samples were analysed for moisture, protein, carbohydrate, fat, ash, fiber and mineral contents using met Analytical Chemist. Phytate and cyanide were estimated bytitration. Results were analyzed using ANOVA in GraphPad Instat software. New White Yam exhibited significantly (P<0.05) higher content in moisture (52.5 ± 8.40 g/ mg/100g); lower concentration of phytate (11.3 ± 0.08 mg/kg) and moderate concentrations of other parameters studied. Water yam contains significantly (P<0.05) higher protein (5.77 ± 0.2 %), potassium (683 ± 3.6 mg/100g) and moderate amount of other parameters studied. Yellow Yam contains significantly (P<0.05) higher magnesium (16.3 ± 1.52 mg/100g), phytate (31.2 ± 0.40 mg), lower fiber (0.9 ± 0.03 g/100g) and moderate amount of other parameters. Old Wh Yam contains significantly (P<0.05) higher carbohydrate (37.47 ± 0.5 g/100g), lower cyanide (3.2 ± 0.15 mg/kg) and moderate amount of other parameters studied. The fried yam samples studied have variable amount of nutrients and anti all yam samples studied could contribute to intake of micronutrients.

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Background: Tiger nut (Cyperus esculentus) belong to the family of Cyperaceae and the order of Commelinalis. It has been existing for more than 4,000 years ago. Objective: To determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characterize oil from varieties of tiger nuts, to determine the mineral elements presence in the nut. Study Design: A descriptive research design was adopted by this study to determine the nutritional composition (protein, fat, fiber, ash, moisture and carbohydrate) of nut, to extract and characterize oil from varieties of tiger nuts and to determine the mineral elements presence in the nut. Place and Duration of the Study: The study was conducted at Biochemistry Department, Bayero University Kano, between April, 2019 to September, 2019. Methods: The Proximate compositions were determined using the method describe by Association of official analytical chemist’s, while Carbohydrate were determined by difference. The physicochemical properties were determined using the method describe by American oil Chemist’s society and Mineral composition were determined. Results: The proximate composition of the yellow variety was moisture (9.48%), ash (2.07%), fat (33.5%), protein (6.11%), crude fibre (17.5%) and carbohydrate (31.2%). Corresponding values of the brown variety was moisture (9.62%), ash (2.76%), fat (34.2%), protein (6.93%), crude fibre (15.3%) and carbohydrate (30.9%) respectively. The extracted oil has a golden colour and a nutty taste. The saponification, acid, peroxide, iodine and free fatty acid values of the yellow variety were found to be 210.8±4.28, 3.17±0.64, 1.00±0.52, 78.7±13.1 and 0.40±0.21 and the saponification, acid, peroxide, iodine and free fatty acid values of the yellow variety were also found to be 212.2±4.92, 3.36±0.56, 1.06±0.75, 76.5±14.6 and 0.42±0.04 and was not significantly (P> 0.05) different between th yellow and brown varieties respectively. The mineral element (mg/100g) of the brown variety is Mg 133.67, P 527.33, K 957.67, Ca 394, Cu 2.0 and Fe 1.86. Corresponding values for the yellow variety are Mg 118.13, P 159.61, K 384.33, Ca 152, Cu 2.0 and Fe 1.04. Lead and Cadmium were not detected in both varieties. Conclusion: These results indicate that tiger nut tuber oil could be a good source of edible oil, highly nutritive and can provide a lot of energy like some starchy food.

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Dried and powdered leaves of Albizia chevalieri were extracted using ethanol. The extract was fractionated to give methanol, chloroform and pet-ether. The four extracts obtained; ethanol, chloroform, methanol and pet-ether were evaluated for antioxidant activity using 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) free radical scavenging activity assay. The results of the DPPH scavenging activity indicated a concentration-dependent antioxidant activity. The DPPH scavenging activity of the ethanol, chloroform and methanol extracts were found to be promising. There is no significant difference in the antioxidant activity between the ethanol, chloroform and methanol extracts with that of standard Ascorbic acid at 10, 25, 250 and 500 μg/ml concentrations. This showed that the ethanol, chloroform and methanol leave extracts of the plant has the potency of scavenging free radicals in vitro and may provide leads in the ongoing search for natural antioxidants from Nigerian medicinal plants to be used in treating diseases related to free radical reactions.