Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South

The in vitro antimicrobial and in vivo heavy metal abatement properties of aqueous extracts of Garcinia kola Heckel (bitter cola) were investigated using opportunistic pathogens and Wistar rats as experimental models. A marked inhibitory activity against Aspergillus niger, Aspergillus flavus and Candida albicans was recorded at 100 mg/ml of the crude relative to ketoconozole and fluconazole drugs. Similarly, different concentrations (25 mg/ml, 50 mg/ml and 100 mg/ml) of the crude extracts of bitter cola inhibited species of Escherichia coli and Pseudomonas aeruginosa almost as effectively as the control drug of streptomycine used. Chronic lead acetate poisoned wistar rats in groups B, C, D, E exposed to G. kola supplemented feed and water ad libitum showed variable decrease in the serum alkaline phosphatase level while aspartate and alanine aminotransferases level reduces in C and D groups compared to the negative control group. The kidney biomarkers; serum creatinine and urea concentrations were not significantly different at P ≤ 0.05 for rat groups C, D, E when compared with the positive and negative control groups respectively. Mild infiltration and cell distortion were observed in the liver and kidney sections of the rats exposed to uncoated bitter cola supplemented feed while suggesting an overriding effect from the nut coats. The study reaffirms the medicinal potential of coated and uncoated bitter cola to act as abatement of lead toxicity and alternative antimicrobial. Furthermore, G. kola could be a double-edged drug for the spontaneous amelioration of lead toxicity and secondary infections due to lead poisoning.

In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer. Keywords: Cheese-like product, Soy-almond Cheese-like, Soy milk, Almond milk

Highlights Allium cepa fortified feed protected against oxidative damage by potassium bromate. Malondialdehyde (MDA) levels in the hepato-renal declined significantly in rat fed fortified feed. Histo-architectural of hepato-renal cells were restored to near normal following the administration of fortified feed.

Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5