Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract were determined. The fruit was procured from a garden in Trans‐Ekulu, Enugu East Local Government Area, Enugu State, Nigeria. Mature undamaged Citrus maxima fruits were thoroughly washed with distilled water to remove contamination, dirt, and air‐dried. The peel was separated from the pulp. The pulp (100 g) was blended and filtered through a muslin cloth to obtain a clear juice. The peel (50 g) was macerated with 200 ml of ethanol for 20 min. The peel extract was filtered through filter paper. The supernatant was concentrated by rotary evaporation. The peel extract was weighed and stored in a plastic container until needed. Proximate, mineral, vitamins, antinutrient, and phytochemical composition of the juice and peel extract were determined using standard procedures. Citrus maxima peel extract contains significantly (p < .05) higher crude fiber (2.58%), fat (9.74%), ash (2.49%), and carbohydrate (71.57%) compared with Citrus maxima juice. Alkaloid, phenolics, and flavonoids were also significantly (p < .05) higher in the peel extract. The mineral composition revealed the order Ca > Na > Ph > Fe > Mg > K in the juice and Ca > Ph > Na > Fe > K > Mg in the peel extract. Vitamin C content of the juice and peel extract were 26.36 mg/100 g and 19.34 mg/100 g, respectively. Citrus maxima peel is highly nutritive and rich in phytochemicals, further research is recommended to investigate its therapeutic effect.

Background: African yam bean (AYB) could be processed into value added food products. Processing however affects the chemical, sensory and functional properties of the foods. Objectives: This work determined the effect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flour and the sensory properties of its gruels. Methods: Six kilogram of African yam bean seeds were sorted and divided into 4 portions of 1.5kg each. One portion was washed and fermented without lime for 24h, sundried for 72h and roasted (F24R). The second portion was washed, fermented with lime juice for 24h, sundried for 72h and roasted (FL24R). The third portion was washed, fermented with lime for 48h, sundried for 72h and roasted (FL48R). The last portion was washed, dried and roasted (OR) (the control). The samples were milled into flours and analyzed for proximate composition. Gruels were prepared with the flours and analyzed for their sensory properties. Statistical Packages for Social Sciences (SPSS) was used to analyze the data obtained. Results: Sample F24R had the highest protein content (33.08%) while FL24R had the least protein content (20.96%) and was followed by FL48R (27.86%). The fat content of FL48R, F24R and OR were 3.68%, 4.90% and 5.49%, respectively. Sample FL24R had higher ash content (4.08%) than the other samples. The control (OR) on the other hand, had the highest fibre content of 6.31%. The fibre contents (4.16% -4.28%) of the other samples were not significantly (p>0.05) different. FL24R had carbohydrate level of 62.26% which was significantly (p<0.05) different from those of the other samples. F24R had the least carbohydrate level of 54.63%. The gruel prepared from FL48R was preferred in colour (6.53) while the gruel from FL24R had the highest score for flavour (6.57). The consistency of all the gruels were similar (6.87, 6.17, 6.13, 6.97) and not significantly different (p>0.05). Conclusion: Alkaline fermentation combined with roasting improved nutrient contents of AYB.

Purpose This paper aims to investigate the effect of Citrus maxima juice on fasting blood glucose, lipid profile, liver enzyme and body weight of alloxan-induced diabetic adult wistar rats. Design/methodology/approach The fruits were thoroughly washed with potable water. They were peeled; the epicarp and seeds were removed. Fruit juice was extracted from the pulp. Animal experiment was carried out using 21 adult male wistar rats weighing about 110-130 g. The rats were categorized into three groups (A-C), with each group consisting of seven rats of similar body weights. Diabetes was induced using alloxan. Rats in Groups A and B were administered 300 mg and 600 mg of C. maxima fruit juice/kg body weight/day, respectively, for 14 days, while Group C rats acted as control and received placebo. Biochemical analysis was performed using standard procedures. Data were analyzed using SPSS, version 21. Findings Blood glucose of rats in the treated groups decreased significantly (p < 0.05) from 454.7 and 569.7 mg/dl to 149.3 and 297.3 mg/dl, respectively, while the control increased from 257.0 to 46.57 mg/dl. Total cholesterol and triglyceride levels of Group B rats reduced significantly (p < 0.05), while the high-density lipoprotein cholesterol level increased (p < 0.05). Body weight of rats in the treated groups increased significantly (p < 0.05) by 30.1 and 20.2 per cent in Groups A and B, respectively, compared to the control group, which reduced by 0.21 per cent. There was no significant effect on markers of liver damage. Practical implications The rate at which diabetes and other non-communicable diseases increase recently calls for affordable and sustainable management. Social implications Diabetes is one of the major health and development challenges of the 21st century, its complications are disabling and life threatening. Originality/value The hypoglycemic and hypocholesterolemic properties demonstrated by C. maxima fruit juice suggest its potential contribution in reducing/stabilizing blood glucose level and managing complications of diabetes.

Nutrient composition, organoleptic attributes and overall acceptability of plantain cake were evaluated. Plantain fingers in stages 2 (URP) and 5 of ripeness (RP) used in this study were washed, peeled, sliced into small pieces, sun-dried for five days and milled separately into flour. Commercial wheat flour (WF 100) served as the control. Each sample was sieved and analyzed for functional properties and nutrients and combined in different proportions. The wheat flour (WF) was substituted by plantain flour (URP and RP) at 25, 50 and 75% for cake making, respectively. The combinations derived were 25%URP and 75%W (URP 25 W 75), 50%URP and 50%W (URP 50 W 50), 75%URP and 25%W (URP 75 W 25), 25%RP and 75%W (RP 25 W 75), 50%RP and 50%W (RP 50 W 50), 75%RP and 25%W (RP 75 W 25). Each combination was used in baking cake. The proximate composition and sensory evaluation of the cakes were determined. The URP flour had the least protein content (2.73%) while WF 100 had the highest (3.04%). The RP had the lowest fat (0.30%) and highest ash (2.33%) contents. The URP flour had more foaming stability/capacity and emulsion capacity but less oil absorption capacity and least gelation concentration than RP flour. The W 100 cake had 26.41% protein followed by the RP 25 W 75 (23.99%) and URP 25 W 75 (23.91%) cakes. The URP 25 W 75 cake had significantly (p<0.05) more fibre and fat contents (9.44 and 12.32%, respectively) than the rest of the samples. Vitamin B 2 (mg/100 g) in URP 50 W 50, (2.29) RP 25 W 75 (2.05) RP 50 W 50 (2.05) and W 100 (2.09) cakes were comparable. All the cake samples had similar folate and calcium contents. There were differences in iron, potassium, magnesium and zinc contents of the cakes. The URP 50 W 50 was rated best plantain-based cake in terms of texture (7.80) and acceptability (7.82). This study forms a basis for new product development for the biscuit food industry.

Background: Assessment of protein quality is aimed at determining the ability of a protein to meet up with the needs for maintenance, growth, pregnancy and lactation. Objective: To evaluate the protein quality of complementary food made from local food blends using albino rats. Methods: Maize, carrot, crayfish, milk and other ingredients were purchased, processed and used for the study. The maize, crayfish and carrot flours were blended in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively. The six diets provided 10% protein for six groups of rats. The diets were fed to forty (40) weanling albino rats in a 21-day growth period and 7-days Nitrogen balance study. Milk was used as control and Nitrogen free diet was used for the estimation of endogenous nitrogen. The result generated were statistically analyzed using SPSS version 22. Results: The result showed that over 70% of the nitrogen consumed by all the five groups of rats fed the mixed diets were absorbed and retained. Among the test diet groups, the 70:20:10 diet had the highest absorbed nitrogen (2.10 g), retained nitrogen (2.00 g), biological value (80%) and net protein utilization (77%) which was significantly different from the other groups. The 70:20:10 diet had the highest Total digestibility (94%), highest food intake (230g), weight gain (52.10%) and PER (2.7) that were comparable with the reference protein (milk) at (p>0.05). The mineral metabolism of all the rats fed the test diets were absorbed and retained. Conclusion: The study revealed that complementary food of high protein quality and nutrient dense can be produced from blends of maize, carrot and crayfish. All the complementary food made from blends of maize, carrot and crayfish blend were of higher nutrient quality than the popular homemade complementary food made of maize alone. It is imperative that blends of local foods stuffs should be used as complementary food instead of only cereal in order to improve the nutritional status of a growing child and also curb prevalence of protein energy malnutrition that is common among under five.