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Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates (85-86%) and their amino acid profiles varied. Cultivars C-MSAF2, C-P98/0002, and C-UKF8 showed high protein content (5.06%), mineral content (2.36%), and the largest particle size (72.33 µm), respectively. Solubility of cassava flours decreased as temperatures increased, however, swelling power and water absorption capacity increased. C-MSAF2 showed the highest peak viscosity, breakdown viscosity, and shortest peak time. C-P98/0505 showed the highest final viscosity, the highest pasting temperature, and the longest peak time. Cassava flours studied are promising candidates for utilization in the baking industry, however, their incorporation into baked product formulations needs further investigation.

The antioxidant and anticancer potential of solvent extracts of the leaf, stem bark, fruit, and seeds of Embelia ruminata was investigated. The chloroform seed extracts had the highest TAC of 38.50 mg AAE g−1 DW. In the FRAP and DPPH assays, the methanolic seed extracts exhibited the most effective activity (67.63 mg AAE g−1 and IC50 of 3.54 µg mL−1, respectively), compared to the respective standards. In the MTT assays, the hexane seed extracts were the least cytotoxic and had a more pronounced effect on MCF-7 and A549 cell lines (IC50 of 93.1 and 119.5 µg mL−1, respectively) than the control. [ABSTRACT FROM AUTHOR]

Hypoxis colchicifolia is extensively used in traditional medicine in Southern Africa. Providing a rationale and indicating the toxicity of the plant is essential for its future use as a natural therapeutic agent. In this study H. colchicifolia corm and leaf extracts were qualitatively assessed for phytochemical constituents and total phenolic content. The antioxidant potential of the extracts was evaluated using the 1,1-Diphenyl-2-picryl-hydrazyl assay, 2,2'-azinobis-(3-ethylbenzothiazolline)-6-sulfonic acid assay, phosphomolybdenum assay, cupric ion reducing capacity assay and the ferric reducing antioxidant power assay. All extracts indicated the presence of key phytochemical constituents and no toxicity. The extracts showed good antioxidant potential against various free radicals. Most extracts exhibited a lower IC50 than that of the positive control (rutin) against free radicals, thus indicating the good antioxidant potential of the extracts. The extracts of leaves and corms cannot be used interchangeably due to differences in the phytochemical composition. Acetone and methanol extracts show the most favorable results demonstrating the solvents' effectiveness in the phytochemical extraction of H. colchicifolia. The study also sheds light on the use of H. colchicifolia leaves as a natural alternative, which has not been previously explored. The H. colchicifolia extracts exhibit promising antioxidant potential, validating their use as a tonic for good health. [ABSTRACT FROM AUTHOR]

Nutritionally enhanced cowpea genotypes provide considerable amounts of nutritional composition, which are useful to tackle nutritional deficiency status among rural and urban populations. However, the presence of anti-nutritional factors reduces the availability and absorption of nutrients, particularly of important micronutrients for growth and development. Therefore, the aim of this study was to assess the response of different processing method that allows availability of maximum nutrients in the seeds of test cowpea cultivars. Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content. Boiling allowed for an improved protein content (19-21%) and was the most effective in reducing cyanogenic glycosides (0.18-0.38 mg/100 g), phytic acid (±1.21 mg/100 g), tannins (0 mg/100 g) and trypsin inhibitors (55-155 TIU/g). While, autoclaving was the most effective in reducing the oxalic acid (±2 mg/100 g) content based on the presence of water-insoluble oxalic acid. [ABSTRACT FROM AUTHOR]