Nowadays, there is growing interest in using medicinal plants as antimicrobial agents to treat microbial infections the oral cavity. This study was aimed evaluate phytochemical properties, anti-oral cancer and activity against C. albicans some potential lactic acid bacteria (Lactobacillus casei Lactobacillus plantarum). Plant extracts including Cinnamomum verum (cinnamon), Acorus calamus (sweet...

The acid-base indicator properties of aqueous and ethanol extracts from calyces of H. sabdariffa (Zobo) and a dye obtained from the ripe fruits of Basella alba (Indian spinach), two local plants, were investigated. A purple coloured dye obtained from the ripe fruits of Basella alba showed a λmax at 580nm, absorptivity of 0.2269 and was found to be photochemically unstable. A deep red coloured d...

BACKGROUND Maize-bambara groundnut complementary foods are deficient in calcium, iron, zinc and vitamin A. Food-to-food fortification could be cheaper, safer and more easily adopted by local communities compared to the use of chemically pure compounds and vitamins to enrich such foods. RESULTS Maize-bambara groundnut complementary foods fortified for iron, zinc, calcium and vitamin A by blend...

This study was aimed at establishing optimized conditions for hot water extraction of roselle beverage (soborodo) from its calyces as well as the degree of beverage sweetness in the commercial practice. The dried calyces/water ratios involved in the commercial practice ranged between 1:57 and 1:71 (w/v) while the sweetness level of the beverage ranged between 11.2 and 13.3 °Brix. The indices fo...