The human and animal body is made and maintained from the food taken in together with Oxygen breathes in from the air. The food consists of carbohydrates, proteins, Fats, Mineral matter, Vitamins and water, which are collectively known as nutrients (food substances). The proximate and mineral analysis of groundnut (Arachis hypogeal) seeds were carried out and were determined on dry weight basis. The results showed that the groundnut seeds (raw ,sundried and roasted) contain moisture content of 7.

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Synthesis of nanoparticles by biological methods using microorganisms, enzymes or plant extracts has been suggested as possible ecofriendly alternative to chemical and physical methods which involve the use of harmful reducing agents. In the current study, silver nanoparticles (AgNPs) were synthesized by green approach from methanolic leaf extract of Blighia sapida. The synthesized AgNPs were characterized by UV-visible (UV-vis) spectroscopy, Fourier Transform Infrared (FTIR) spectroscopy and Scanning Electron Microscopy (SEM). The antioxidant activity was evaluated using DPPH radical scavenging assay, determination of total reductive potential, total phenolics content (TPC) and total flavonoids content (TFC) of the synthesized AgNPs. SEM analysis revealed that the size of the synthesized silver nanoparticles ranged from 50-70 nm with maximum UV-vis absorbance at 413 nm. DPPH radical scavenging activity, reducing power, total phenolic and total flavonoid contents of the synthesized AgNPs increased in a dose dependent manner as compared to ascorbic acid the standard reference used. This result confirmed that Blighia sapida is a potential biomaterial for synthesizing AgNPs which can be exploited for its antioxidant activity.

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