No abstract

This study was conducted to evaluate the suitability of soaked <em>Bauhinia monandra</em> (Kutz) seed as alternative protein source for <em>Clarias gariepinus</em> and to determine cost of feed compounded. The proximate analysis of the diet (crude protein, crude fibre, ash, moisture content and lipid) were determined using AOAC (1980). Data for each parameter was subjected to one way analysis of variance (ANOVA) while means of various results were compared at 5% level of significance. A preliminary study was conducted to determine the best processing method that reduced anti-nutrients to the minimum level without impairing nutrients composition. Boiled, toasted and soaked seeds were used. <em>Bauhinia</em> seeds soaked for 96 hours had least concentration of anti-nutrients. The experimental diets was formulated to contain soaked <em>Bauhinia</em> seed meal (SBSM) at levels of 25%, 50% and 75% inclusion (Diets 2, 3 and 4 respectively)  with two diets acting as control (Diets 1 and 5). All diets were isonitrogenous (40% crude protein) and isocaloric (3212kcal/kg). A 12 weeks feeding trial was conducted using juveniles which were randomly distributed into 12 improvised non-recirculatory and semi-flow through indoor plastic tanks (52cm X 34cm X 33.5cm) at a stocking rate of 10 fish per tank and three (3) replicates per treatment. The experimental design was complete randomized. The fish were fed at 5% body weight, twice daily. Diets with higher inclusion levels of SBSM (diets 3 and 4) significantly depressed growth performance of fish. The variations observed in the Specific Growth Rate (SGR), Feed Conversion Ratio (FCR), Feed Efficiency Ratio (FER) and Protein Efficiency Ratio (PER) were associated with the anti-nutrients present in the diets, these parameters reduced with increasing levels of SBSM in the diets of fish. Based on the relative cost of diets per unit weight gain and protein gain, diet 2 (25% SBSM) was most economical. The results suggested that SBSM can be used to substitute up to 25% levels of dietary protein in <em>C. gariepinus</em> juveniles without significant reduction in growth.

Food safety especially of fruits is important for a healthy and sustainable food system. Though accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits remains underexplored. This study was conducted to investigate the changes in the nutrient and antinutrient composition of banana ripened with Calcium carbide (CaC2). In this study, mature bunches of freshly harvested green bananas were grouped separately and allowed to ripen naturally and artificially (with CaC2). At the end of the ripening stage, the nutritional parameters (proximate, minerals, vitamins) and antinutritional parameters were determined using relevant analytical methods, and the results obtained were compared across groups. The results showed that the proximate composition of the artificially ripened samples increase in ash (1.49), fat (0.76), and moisture (69.86) while carbohydrate (23.92) and protein (1.88) contents declined. Similarly, Na, K, Ca, Mg, P, Fe and Zn (mg/100 g) contents were higher in calcium carbide ripened than naturally ripened sample. Naturally ripened samples contained the higher amount of Vitamins C (28.87 mg/100 g), niacin (0.89 mg/100 g), pantothenic acid (0.27 mg/100 g) and pyridoxine (0.29mg/100 g). The β-carotene (127 mcg/100 g), Vitamin E (2.9 mg/100 g) and Vitamin K (0.31 mg/100 g) increased significantly in the artificially ripened samples, when compared to the naturally ripened samples. The use of calcium carbide as a ripening agent increases moisture and phlobatannin content, and loss in protein, carbohydrate, fibre, niacin, pantothenic acid, and pyridoxine composition of Cavendish banana.

Three (3) methods of processing were adopted to investigate the effects of processing on the nutritional value of Bauhinia monandra (Kurz) seeds. These processing methods were boiling (in water), toasting and soaking. The raw Bauhinia monandra seed sample were boiled with tap water in seed to water ratio of 1:10 w/v at the rate of 5kg:10 litres in a 15litres metal cooking pot for 10, 20, 30 and 40 minutes respectively and sundried to constant weight and milled before being taken to the laboratory for analysis. Toasting was done for 10, 20, 30 and 40 minutes respectively using a hot open pan and heated with fire from a stove burning with blue flame. The seeds were stirred constantly to prevent charring. The seeds were cooled and milled. The last processing method involved the soaking of the raw Bauhinia seed in a bowl containing seed to water ratio of 1:10 (w/v) at the rate of 5kg to 10litres which completely submerged the seeds in tap water at room temperature (30+2 o C) and for 24, 48, 72 and 96 hours respectively and sun-dried to constant weight. The seed samples were then milled. The proximate composition and amino acid contents of the milled representative samples of the raw seed and three processed seed sample (boiled, roasted and soaked) were determined in the laboratory according to AOAC (1980) procedure (moisture content, ash, lipids, crude fibre (CF) and nitrogen few extract (NFE) while the nitrogen/crude protein was determined by the method of Pearsons' (1976). the total amino acid composition was determined by the method described by Spackman et al (1958). Results obtained indicated that processing methods had significant influence on the proximate composition of Bauhinia monandra (Kurz) seeds. Bauhinia seeds processed by soaking in tap water retained more of its nutrient than seeds processed by other means.

Loss in quantity and quality of several perishable crops occur between harvest and handling process to the final consumer. In tomatoes and scotch bonnet, the quality loss occurs majorly due to over-ripening, mechanical damage, fungal infection and decay. Extending the shelf life and storability of these perishable crops has been of major concern to researchers. Hence, this study was carried out to determine the protective effect of chitosan coating on post-harvest qualities of matured scotch bonnet and tomato. Freshly harvested scotch bonnets and tomatoes from a field plot at Nigerian Stored Products Research Institute, Ibadan were sorted on the basis of color, size and absence of external injuries. The selected crops were randomly divided into two groups (group with chitosan and without chitosan). Chitosan synthesized from Chemistry Department in Nigerian Stored Products Research Institute, Ibadan was used to coat the scotch bonnets and tomatoes crops in group 1 while group 2 served as the control. The coated scotch bonnets and tomatoes where kept at room temperature and monitored on daily basis for seven days for scotch bonnet and twenty days for tomato. Chitosan coating markedly reduced the weight loss, fungal infection, shrinking and decay, improving the firmness and titratable acidity in group coated with chitosan. It can be concluded that chitosan coating delays senescence and fungal infection in scotch bonnet and tomato most likely due to its ability to alleviate water stress and its anti-fungal activities.