The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Plant based therapies may be a potent means of managing and preventing diabetes and currently, combination therapies are employed for the treatment of critical diseases. In view of this, the objectives of the present study was to investigate the hypoglycemic and antioxidant capacity C. longa, V. album and co-treatment with C. longa + V. album on diabetes and its related complication. Qualitative phytochemical analysis of C. longa and V. album were examined using standard procedures and the result revealed the presence of alkaloids, cardiac glycosides, flavonoids, phenols, saponins, tannins, terpenoids and steroids respectively. Thirty six (36) male albino rats with the mean weight between 120-135g were divided into six (6) groups (n=6), group one (1) served as the normal control and there experimental groups were diabetic, induced with 150 mg/kg intraperitoneal alloxan injection. Body weight, blood sugar level, glycated hemoglobin, glucose-6phosphate dehydrogenase, α-amylase, lipid profile, liver function and antioxidant markers were determined using standard procedures and the results revealed that, co-treatment with C. longa + V. album demonstrated an excellent weight reduction ability, hypoglycemic capacity, modulation of G6PDH, HBA 1 C and lipid profile, inhibition of α-amylase and enhancement of liver function and antioxidant levels. Therefore, co-treatment with C. longa + V. ablum can be a good therapeutic choice for the management of diabetes and its related conditions.

Plantains are conventionally consumed either after boiling, steaming, roasting or frying which are there major cooking methods employed in the utilization in Nigeria.  Method of preparation and cooking could either reduce or improve the nutrient quality of foods. Thus the objective of the present study was to investigate the effect of cooking methods on the nutritional content of ripe and unripe plantain. Ripe and unripe plantain was obtained and divided into four (4) portions; raw which served as the control, boiled, fried and roasted. Analysis of the proximate, vitamin and mineral content of the samples were carried out using standard methods and our result revealed that boiling as a cooking method significantly retained the levels of minerals, vitamins and proximate composition of ripe and unripe plantain relative to frying and roasting. In conclusion we recommend that boiling should be predominately employed during cooking of neither ripe nor unripe plantain.

The consumption of nutraceuticals has become progressively popular in improving health, as well as disease treatment and prevention. The aim of this study is to evaluate the ameliorative effect of fermented Pentaclethra macrophylla (African oil bean) seed on high fat diet and sucrose drink induced metabolic syndrome in male New Zealand rabbits. All experimental procedures were carried using standard methods. A total of twenty (20) rabbits were used for this study, the animals were randomly grouped into five (5) groups with four (4) animals each. Metabolic syndrome risk factors obesity, hypertension, dyslipidemia and hyperglycemia were determined. HFD+30%SUC had over 1500g body weight (bwt) and fasting blood sugar (FBS) 239.50±5.74 mg/dl  relative to the normal control with 1000±6.73g and 77.00±5.94 respectively whereas ND+30%SUC had lower FBS (l172.50±2.52) compared to HFD+30%SUC. There was a significant p<0.05 increase in body weights in treated groups with 1274±11.19g, 1282.75±4.99g, 1285±4.76g and FBS levels in mg/dL198.25±4.79, 198.75±8.06, 200±3.74 in rabbits  compared to untreated HFD+30%SUC. Glycated hemoglobin, and ?-Amylase were significantly p<0.05 elevated, glucose-6-phosphate dehydrogenase levels were significantly p<0.05 reduced, lipid profile markers (HDL, TRIG & CHOL), electrolytes (sodium, potassium, calcium), urea and creatinine levels were significantly p<0.05 altered in HFD+30%SUC exposed group relative to the normal control and ND+30%SUC. However, dietary supplementation with fermented Pentaclethra macrophylla seeds caused weight, FBS, serum lipid reduction and potentiated electrolyte, urea and creatinine levels. Therefore, according to our results, fermented Pentaclethra macrophylla seed is an excellent nutraceutical and its consumption should be encouraged in modifying high fat and elevated intake of sucrose in rabbit