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The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

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Purpose: To investigate the in vitro antidiabetic, aphrodisiac and antimicrobial properties of para-propoxybenzoic acid isolated from Acacia auriculiformis stem bark. Methods: Powdered dried stem bark of A. auriculiformis was extracted with 70 % ethanol in water and the dried extract obtained was suspended in water and partitioned with ethyl acetate and n-butanol to give their respective soluble fractions. The ethyl acetate fraction being more active, in terms of in-vitro aphrodisiac, antidiabetic and antimicrobial properties, was subjected to chromatographic separation to obtain C1 identified as parapropoxybenzoic acid, which was also evaluated for in-vitro properties using standard procedures. Results: 4-Propoxybenzoic acid showed a weak aphrodisiac property which was not significantly different (p < 0.05) from that of control (normal saline) for all the sexual parameters tested. The compound exhibited antidiabetic activity by dose-dependently inhibiting the actions of α-amylase with half-maximal concentration (IC50) value of 50 ± 0.45 μg/mL. In this regard, it was comparable to that of the standard, acarbose (30 ± 0.18 μg/mL). In the antimicrobial study, a concentration of 200 μg/mL of the compound gave the highest zone of inhibition of 18 ± 0.23 mm against Vibo cholriae (NCTC 5438) Conclusion: The results indicate that the isolated compound, 4-propoxybenzoic, exhibits good antidiabetic and anti-microbial but weak aphrodisiac properties.