The leaves of Jatropha tanjarensis were collected and assessed for their phytochemical compositions and antimicrobial activities using methanolic and hexane extracts as to determine the bioactive components and their effects on microorganisms. Also, the nutritional potential was investigated through the determination of proximate composition using standard procedures. The result of phytochemical screening indicated the presence of saponins, cardiac glycosides, reducing sugars, steroids, alkaloids and flavonoids in methanolic extract, the same observation was recorded in n-hexane extract except that reducing sugars were absent and phlobotannins were present. The antimicrobial activities of the leaves extract show that it have some antimicrobial properties. Results of the proximate composition and mineral analysis revealed that the plant is a good source of fiber and minerals. Therefore, leaves of Jatropha tanjarensisapart from being used as antimicrobial agents, can serve as good sources of fiber and minerals when used as vegetables.

Aqueous extracts of Securidacalongepedunculata and Artocarpusheterophyllus were screened for photochemicals and both were found to contain saponins, tannins, flavonoid, cardiac glycosides, anthraquinones and alkaloids. Biosynthesis of silver nanoparticles was carried out from these extracts. The formation and stability of the reduced nanoparticles in the colloidal solutions were monitored using UV-visible spectroscopy. The Fourier transform infra-red spectroscopy (FTIR), indicated the presence of bio-molecules responsible for reduction and stabilization of the nanoparticles. The morphology of the nanoparticles formed from Securidacalongepedunculata was flake like and that from Artocarpusheterophyllus was plate-like as shown by scanning electron microscopy (SEM). The nanoparticles from both plants showed potent anti-bacterial activities towards Staphylococcus aureus, a gram positive bacterium.

An investigation into anti¬-nutrient compositionof mumu, a traditional dish in Benue State, Nigeria, was carried out. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Mineral bioavailability was evaluated by [Oxalate]/[Ca], [Phytate]/[Ca], [Phytate]/[Fe] and [Phytate]/[Zn] molar ratios of the different blends of mumu were investigated, to which only Fe showed limited absorption. The anti-nutritional constituents showed that concentration of phytates>alkaloids>oxalates>total phenols, with values ranging from 24.22-24.93 mg/100 g Phytates, 4.15-4.81 mg/100 g alkaloids; 0.39-0.78 mg/100g oxalates; 0.00-0.01 mg/100g total phenols. The consumption of mumu is encouraged as it contains minerals important to the body, nonetheless, Fe supplementation is suggested.