Background & Aim: The use of composite flour and combined additives in wheat flour to improve their nutritional and health benefits have increased. This study focuses on the examination and comparison of the phenolic characterization, antioxidant properties, mineral content, starch profile, in vitro starch digestibility and in vitro α-amylase inhibition present in produced composite bread and wheat bread.Experimental: Sphenostylis stenocarpa flour (SSF) and combined additives (dry gluten powder, fungal α-amylase and sodium stearoyl-2-lactylate) were incorporated into wheat flour to produce composite SSF bread. Wheat flour bread was prepared as a control.Results: The HPLC result showed higher values of gallic acid (1806.68 µg/100 g), p-coumaric acid (104.49 µg/100 g) and quercetin (22054.67 µg/100 g) in SSF bread while sinapic acid (195.88 µg/100 g), caffeic acid (1372.90 µg/100 g), ferulic acid (535.79 µg/100 g) were higher in control bread. Ferric-reducing antioxidant properties and mineral contents (Zinc, Ca, Fe, K, Mg, Mn and copper) were higher in SSF in comparison to control bread (P<0.05). The SSF bread had higher resistant starch and slowly digestible starch values but decreased total starch and rapidly digestible starch values. The in vitro starch digestibility (IVSD) value was also 0.54 times lower in SSF compared to control bread. The α-amylase inhibitory potential of SSF bread (56.77%) was significantly higher (P<0.05) in comparison to control bread (29.96%). It could be concluded that the incorporation of Sphenostylis stenocarpa in baked products such as bread will be of high nutritional benefits to humans.Recommended applications/industries: Sphenostylis stenocarpa is an underutilized bean that is rich in minerals, antioxidant properties and slow starch digestion potency which can be explored to prevent or manage the pathologic conditions that are related to sugar metabolisms. The utilization of underutilized Sphenostylis stenocarpa will go a long way in combating food insecurity. Manuscript profile

Background & Aim: Osteoporosis is an increasing medical threat which is referred to as a systemic skeletal disorder that is characterized mainly by low bone mass and microarchitectural wear of bone tissue and strength, which eventually results in an increase in the fragility of bone and makes bone to be susceptible to fracture. Osteoporosis is known globally as a severe health problem affecting approximately 200 million people worldwide. Therefore, a pharmacological solution is urgently needed. Studies have shown that farnesyl pyrophosphate synthase is a crucial enzyme in the mevalonate pathway that causes bone resorption, thus serving as a key pharmacological target.Experimental: Gongronema latifolium’s (Benth) phytoconstituents were screened against the mevalonate pathway enzyme farnesyl pyrophosphate synthase computationally using molecular docking, pharmacokinetics screening and Molecular Mechanics/Generalized Born Surface Area approach to identify compounds with the better inhibitorypotentials against this target in this study.Results: The study resulted that five compounds; hyperoside, rutin, epigallocatechin-3-gallate, kaempferol-3-arabinoside, and isoquercetin show a better inhibitory potential by binding to the active site of farnesyl pyrophosphate synthase compared with a co-crystalized ligand. These hit compounds were further subjected to pharmacokinetics studies to predict their drug-likeness and toxicity characteristics which show that all hit compounds except Rutin are drug-like leaving Kaempferol-3-Arabinoside as the most drug-like hit compound compared to the co-crystallized ligand.Recommended applications/industries: This study suggests that G. latifolium leaf could be a good plant source for a drug-like compound that may treat osteoporosis by inhibiting the farnesyl pyrophosphate synthase, in the mevalonate pathway, thereby stopping bone resorption. Manuscript profile

Background & Aim: Cocoa has long been prized for its high concentration of antioxidants and bioactive compounds. Fermentation is one of the processes involved in the manufacturing of cocoa. Fermentation has a substantial effect on the antioxidant potential as well as the bioactive compounds of cocoa beans according to studies. This present study sought to determine and compare the effect of fermentation on phenolic contents and antioxidant potentials of cocoa beans.Experimental: The experiment was accomplished by following the procedures. The cocoa pod was broken and the beans were extracted and separated into 3 groups. The cocoa beans of each group were wrapped with polyethylene and then subjected to different hours of fermentation (24, 72 and 120 hours). After aqueous extraction, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability assay, the ferric reducing property (FRAP) assay, the 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, total phenol content assay, total flavonoid content assay were carried out using standard procedures.Results: The research found that fermentation enhances DPPH radical scavenging capacity, boosts ferric reducing antioxidant potential, has no effect on ABTS radical scavenging ability, decreases phenolic content, and increases flavonoid content of cocoa beans after a series of biochemical assays.Recommended applications/industries: cocoa has long been thought to aid in the prevention of disease because of its antioxidant properties. However, various industrial procedures that it goes through during manufacture, including fermentation, may have an impact on its antioxidant capability. Understanding the effects of fermentation on cocoa could lead to the development of more efficient manufacturing methods, potentially increasing cocoa's antioxidant potential. Manuscript profile