In this era, nanotechnology is gaining enormous popularity due to its ability to reduce metals, metalloids and metal oxides into their nanosize, which essentially alter their physical, chemical, and optical properties. Zinc oxide nanoparticle is one of the most important semiconductor metal oxides with diverse applications in the field of material science. However, several factors, such as pH of the reaction mixture, calcination temperature, reaction time, stirring speed, nature of capping agents, and concentration of metal precursors, greatly affect the properties of the zinc oxide nanoparticles and their applications. This review focuses on the influence of the synthesis parameters on the morphology, mineralogical phase, textural properties, microstructures, and size of the zinc oxide nanoparticles. In addition, the review also examined the application of zinc oxides as nanoadsorbent for the removal of heavy metals from wastewater.

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This study investigated the nutritional, anti-nutritional factors, functional properties, mineral and amino acid contents of Phoenix dactylifera L. fruits using standard analytical methods. The results revealed that date palm (P. dactylifera L.) contain some percentage crude protein (1.21 ± 0.02%), crude fat (1.73 ± 0.46%), crude fibre (2.26 ± 0.07%), ash (1.88± 0.03%), moisture contents (1.16± 0.16%), carbohydrate (91.76± 0.06%),and calorific values (1621.50± 0.12 kg/100 g) respectively. The anti-nutrient composition for oxalate, tannins, saponins, alkaloids, cyanide, and flavonoids were 7.57 ± 0.04, 5.25 ± 0.04, 1.89 ± 0.12, 5.20 ± 0.46, 0.80 ± 0.01 and 34.29 ± 3.49% respectively; these result indicated that the sample is free of toxic substance which might cause harm to the body. The non-essential amino acids which give rise to about 62% make the plant more desirable since non-essential amino acid play important role in the body structure of a human. Though, both essential and non-essential amino acid present were there to complement each other. The elemental analysis of the fruit in mg/kg indicated that the fruit contained appreciable levels of K (11105 mg/kg), Na (913 mg/kg), Mg (799 mg/kg) and P (793 mg/kg). This showed that the fruit can serve as good source of minerals.

Abstract:The proximate and anti-nutritional contents of the seeds of the selected curcubits were determined.

The chemical compositions of fermented (24 and 48 h) and unfermented seeds of Cissus populnea obtained from Niger State, Nigeria were determined using standard analytical methods. The % total essential amino acids ranged from 37.62±0.08 (unfermented) to 40.24±0.04 g/100g protein (fermented for 24 h), % total conditionally essential amino acids ranged from 23.36±0.10 (unfermented) to 25.65±0.05 (fermented for 24 h), while % total non-essential amino acids ranged from 34.10±0.07 (fermented for 24 h)to 39.03±0.12 (unfermented) g/100g protein. The food functional properties like the foaming capacities ranging from 1.82±0.12 (unfermented) to 6.05±0.10 % (fermented for 48 h), oil absorption ranged from 0.65±0.01 (unfermented) to 0.70±0.03 mg/g (fermented for 48 h) and water absorption ranged from 1.89±0.53 (fermented for 24 h) to 2.03±0.11 mg/g (unfermented), bulk densities ranged from 0.39±0.33 (fermented for 48 h) to 0.61±0.11 g/cm3 (unfermented), while swelling capacities ranged from 1.92±0.28 (fermented for 48 h) to 3.50±0.36 % (unfermented) and emulsification capacities ranged from 42.03±0.36 (unfermented) to 54.21±0.52 % (fermented for 48 h). The physicochemical parameters determined were also observed to decrease as the fermentation days increased. Food processing technologies for exploiting the utilisation of C. populnea flours both fermented and unfermented should be promoted.