Abstract:The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60 O C for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B 6 , folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.

Eating snacks during lunch periods has become a way of life for school children and the busy working class people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy snacks remains a major challenge for the food industry to tackle, including the issue of sugar and carbohydrate contents in snacks which predisposes obesity. Nutritional and sensory characteristics of baked foods produced from wheat/beniseed flour composite were investigated with the aim of producing healthy and nutritious baked foods. Beniseed was substituted in wheat flour so as to increase the protein content and enhance the nutritive value of baked food produced from such composite flour. Beniseed was substituted in wheat flour at 3 levels (10%, 20%, 30%) with other ingredients to produce bread and cake. The samples were analyzed for proximate content, vitamin A and C, antinutrients, minerals and sensory properties. Proximate and mineral contents, as well as Vitamin A and C content of the bread and cake showed significant increases (P>0.05) with increase in beniseed substitution levels. The level of total oxalate and soluble oxalate significantly increased (P<0.05), while phytate and tannins significantly (P<0.05) decreased with increase in beniseed substitution level. There was no significant difference (P<0.05) in the panelist ratings for taste, color, flavor, texture and overall acceptability of 10% beniseed substitution for bread and up to 20% beniseed substitution for cake with the control. The results indicate that a healthy and nutritious snack could be produced from wheat and beniseed flour composite. This study is of public health significance in Nigeria

Aim: The aim of the study was to carry out a comparative analysis of the phytochemical composition of the leaves of four selected tropical medicinal plants namely: Ocimum gratissimum, Piper guineense, Gongronema latifolium and Vernonia amygdalina. Methodology: The phytochemicals in the plant leaves were extracted by cold maceration in ethanol and subjected to both qualitative and quantitative analysis of the phytochemicals. Results: The qualitative and quantitative analysis revealed the presence of the bioactive compounds alkaloids, Saponins, flavonoids, steroids, glycosides, terpenoids, polyphenols, specific cardiac glycosides, tannins, phytates and reducing compound in the leaves of each plant at varying quantities. Resins were only detected in O. gratissimum. From the quantitative analysis, Gongronema latifolium had the highest percentage content of alkaloids, glycosides, saponins, tannins and reducing sugars. Ocimum gratissimum had the highest flavonoid content. Conclusion: Taken together, G. latifolium on balance had a higher phytochemical content than the other three plants and thus should be more versatile in the treatment of a whole range of diseases. This was followed by V. amygdalina, O. gratissimum and P. guineense in that order. The fact that most of these phytochemicals have antioxidant activity may be responsible for their antidiabetic activities and use in treatment of other free radical prone diseases.

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Aflatoxin M 1 and enteropathogenic microorganism levels in milk samples vended in Cross River State were investigated. Thirty one milk samples were purchased from supermarkets and markets across the three (3) senatorial districts of Cross River State during August to November 2012. The milk samples were grouped into three (3) categories; A (Evaporated milk samples), B (Powdered milk samples), C (Infant milk formula). The milk samples were analyzed for aflatoxin M 1 (AFM 1) by competitive enzyme linked immunosorbent assay (ELISA) while enteropathogens (Salmonella, Escherichia coli, Mould, Mesophilic Aerobic bacteria and Coliform) were cultured for microbiological sensitivity test using standard methods. Aflatoxin M 1 (AFM 1) was found in 100 percent of all the milk samples that were analyzed in this study. The contamination levels ranged from 0.06µg/l to 0.07µg/l, while the mean value was 0.07µg/l. There were no significant differences (P>0.05) between the mean concentrations of AFM 1 of the milk samples among the different categories. All the different milk samples (100%) exceeded the European Union maximum acceptable levels (0.05µg/l). None of the milk samples exceeded the Nigerian permissible limit (0.5µg/l). Salmonella, Escherichia Coli and Coliform bacteria were not detected in the milk samples. Aerobic Mesophilic bacteria and Mould were present in the milk samples but did not exceed the standard of 10 5 cfu/ml for aerobic mesophilic bacteria and 10 2 cfu/ml for mould. It is concluded that the milk samples vended in Cross River State contain aflatoxin M 1 and detectable enteropathogen levels which fall within Nigerian regulatory limits.