Assessment of Post Harvest Losses of Some Selected Crops in Eight Local Government Areas of Rivers State, Nigeria

Olayemi, F. F.; Adegbola, J. A.; Bamishaiye, E. I.; Awagu, E. F.

doi:10.3923/ajrd.2012.13.23

Cited by 40 publications

(30 citation statements)

References 11 publications

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“…It was also found to be lower than the values reported for Celusia argenta (soko) 32.40% and Corchorus olitoris (ewedu) 21.20% [39]. The least obtained value (8.0%) for I. batat as although higher, could be compared to that of early stage of Moringa olifeira (5.75%) leaves as reported by Bamishaiye, et al [42].…”

Section: Ascorbic Acidmentioning

confidence: 59%

“…Although Piper guineeses and T. Triangulare had higher values at 29.78% and 31.0% respectively [46]. The values obtained can be compared with that reported for late stage Moringa olifeira leaves 28.08% as reported by Bamishaiye, et al [42]. Protein is an important component of human diet needed for the growth of children as well as constant replacement of worn out tissues [47].…”

Section: Ascorbic Acidmentioning

confidence: 87%

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Proximate, Phytochemicals and Reducing Power of Leaf Extracts of Colocasia esculenta and Ipomoea batatas

Eleojo

Charles²,

Nimat

2020

IJBcRR

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Background: Reports has shown that edible leaves of vegetable plants serve both nutritional and medicinal purposes, yet are poorly utilized due to inadequate enlightenment of the major populace on their compositions. Aims: The aim of this study was to determine the proximate, phytochemicals and reducing power of leaf extracts of Colocasia esculenta and Ipomoea batatas. Methodology: Washed and air dried leaf samples were milled and subjected to proximate and phytochemical analysis. Determination of calcium, iron and sodium content was by Atomic absorption spectroscopy. Reducing power was determined by the Potassium ferricyanide reducing power method. Results: Ipomoea batatas leaves was found to be higher in moisture (14.05%) and carbohydrate (29.33%) while Colocasia esculenta leaves was higher in ash (10.00%), Crude fiber (16.27%), Fat (10.17%) and protein (29.41%). A better antioxidant activity and higher levels of all phytochemicals and minerals were observed in leaves of Colocasia esculenta compared to leaves of Ipomoea batatas. Conclusion: This study suggests that both leaves are of importance to human nutrition considering the observed levels of nutrients, phytochemicals and antioxidant activity. While C. esculenta leaves should be preferred for its nutrient and antioxidant advantages, both leaves can contribute immensely to the daily nutrient requirements.

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Section: Ascorbic Acidmentioning

confidence: 59%

Section: Ascorbic Acidmentioning

confidence: 87%

Proximate, Phytochemicals and Reducing Power of Leaf Extracts of Colocasia esculenta and Ipomoea batatas

Eleojo

Charles²,

Nimat

2020

IJBcRR

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“…Safety evaluation of Moringa oleifera leaves done by researchers found them safe for human and animal consumption by WHO standards [34,35,36,37,38]. There are few studies that have compared the hyperglycemic control of herbal medicines with orthodox medicines on the market [39].…”

Section: Hypoglycemic Potential Of M Oleifera Leavesmentioning

confidence: 99%

“…Alloxan monohydrate (Sigma, St. Louis, MI, USA) was used to induce hyperglycemia in the rats. Alloxan monohydrate was dissolved in 0.9% normal saline and injected intraperitoneally in a single dose of 100 mg/kg body weight to overnight-fasted rats [34]. Interventions were introduced when the rats showed fasting blood glucose levels >250 mg/dL, as well as a reduction in body weight with signs of polyphagia, polyuria, and polydipsia.…”

Section: Induction Of Hyperglycemiamentioning

confidence: 99%

“…The fact that the quantity and quality of phytochemicals (non-nutritive secondary metabolites), which have medicinal principles, greatly depend on the soil, has encouraged many researchers from different regions and countries to explore the hypoglycemic effects of M. oleifera extracts grown locally in diabetic rat models [21][22][23][24][25][26][27][28][29][30][31][32][33]. Tannins, steroids and triterpenoids, flavonoids, saponins, anthraquinones, alkaloids and reducing sugars are phytochemicals that may have hypoglycemic effect also identified in M. oleifera extract [16,34]. Each of thee phytocemicals or in combination may act together to reduce blood sugar in vivo.…”

Section: Distilled Watermentioning

confidence: 99%

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Comparison of the Hyperglycemic Control of M. oleifera Leaves Aqueous Extract and Glibenclamide Tablets in Alloxan Monohydrate Induced Diabetic Rats

Kasolo

Namaganda

Nfambi

et al. 2019

AJRIMPS

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Introduction: Diabetes being one of the commonest non-communicable diseases worldwide has no cure. The available hypoglycemic drugs are costly, and have associated long-term side effects. M. oleifera leaves are used in many countries in Africa and Asia to treat diabetes. The study compared the hyperglycemic control of M. oleifera leaves aqueous extract and Glibenclamide tablet in alloxan monohydrate induced diabetic rats. Methods: Twenty-four female Wistar albino rats, made diabetic using alloxan monohydrate, received either M. oleifera extract, glibenclamide or distilled water were delivered intragastric. The mean body weight and mean fasting blood sugar were measured over a period of 28 days. Results: Rats that received distilled water had a mean fasting blood sugar of 329.3+44.9 mg/dl at the beginning, which increased to 448.0+189.9 mg/dl on day 14; all the rats were dead by day 21. The rats that received M. oleifera had blood sugar 443.4+134.7 mg/dl at the beginning, dropped to 166.5+162.79 mg/dl by day 14, and to 88.7+41.0 mg/dl by day 28. Rats that received glibenclamide had blood sugar 517.6+139.3mg/dl at the beginning, dropped to 209.0+201.9 mg/dl on day 14, and to 89.7+42.85 mg/dl on day 28. The blood sugar of the M. oleifera and glibenclamide groups reached normal level by day 21 and remained within the normal range up to day 28. Conclusion: Moringa oleifera leaves aqueous extract has similar pattern to glibenclamide tablet in causing hypoglycemia to alloxan monohydrate induced diabetic rats.

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Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour

Wahab

Adebowale

Sanni

et al. 2015

Food Science & Nutrition

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The study investigated the functional properties of HQYF (high-quality yam fl our) from tubers of four dioscorea species . The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying: 3 days). Signifi cant differences ( P < 0.05) were observed in pasting characteristics of fl ours among the four species. The drying method signifi cantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was signifi cant ( P < 0.05) except for emulsifi cation capacity, angle of repose, and least gelation concentration . The signifi cant variation observed in most of the functional properties of the HQYF could contribute signifi cantly to breeding programs of the yam species for diverse food applications. The pastes of fl our from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles. 51

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Assessment of Post Harvest Losses of Some Selected Crops in Eight Local Government Areas of Rivers State, Nigeria

Cited by 40 publications

References 11 publications

Proximate, Phytochemicals and Reducing Power of Leaf Extracts of Colocasia esculenta and Ipomoea batatas

Proximate, Phytochemicals and Reducing Power of Leaf Extracts of Colocasia esculenta and Ipomoea batatas

Comparison of the Hyperglycemic Control of M. oleifera Leaves Aqueous Extract and Glibenclamide Tablets in Alloxan Monohydrate Induced Diabetic Rats

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour

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