Chemical Science International Journal https://journalcsij.com/index.php/CSIJ <p style="text-align: justify;"><strong>Chemical Science International Journal&nbsp;(ISSN:&nbsp;2456-706X)&nbsp;</strong>aims to publish&nbsp;high quality papers (<a href="/index.php/CSIJ/general-guideline-for-authors">Click here for Types of paper</a>)&nbsp;in all aspects of chemical science. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed, open access INTERNATIONAL journal.</p> en-US contact@journalcsij.com (Chemical Science International Journal) contact@journalcsij.com (Chemical Science International Journal) Fri, 02 Oct 2020 11:32:06 +0000 OJS 3.1.1.4 http://blogs.law.harvard.edu/tech/rss 60 Nutritional Contributions to the Physical-Chemical and Biochemical Properties of Cassava (Manihot Esculenta Crantz) Leaves Grown in South Benin https://journalcsij.com/index.php/CSIJ/article/view/30195 <p>The objective of this study was to determine some physico-chemical and biochemical parameters of the leaves of a sweet variety of cassava (<em>Manihot esculenta</em> crantz) grown in South Benin, particularly in the regions of Pobè, Adja-ouèrè and Kétou, in order to assess their nutritional value. The results revealed that cassava leaves are a good source of fiber, the vitamin C content of the leaves varied from 69.48 to 75.16 mg/100 g of fresh matter; beta-carotene, varied from 1970 to 2347 μg/100 g of fresh matter. They were also rich in mineral elements with potassium values ranging from 18784 to 23542 mg/100 g of fresh matter. The calcium content varied from 1065 to 1260 mg / 100 g dry matter, and the phosphorus content varied from 1369 to 2410 mg / 100 g of dry matter. The magnesium content ranged from 1330 to 1680 mg / 100 g of dry matter. The iron content varied from 13 to 15 mg / 100 g of dry matter. The protein content was more than 30%. These leaves are good sources of carbohydrates with contents ranging from 160 to 170 mg / 100 g of dry matter for reducing sugars and 1340 to 1630 mg / 100 g of dry matter for total sugars. The analysis of these parameters revealed that cassava leaves are an important nutritional intake due to their high content of vitamin C and beta carotene, minerals, and soluble and insoluble fibers that have a beneficial effect on the intestinal mucosa. In view of these various benefits, it would be appropriate to encourage the population to consume cassava leaves because they have a very high nutritional value.</p> Togbe Finagnon Crepin Alexis, Yete Pelagie, Yovo Franck, Wotto Valentin ##submission.copyrightStatement## https://journalcsij.com/index.php/CSIJ/article/view/30195 Fri, 02 Oct 2020 00:00:00 +0000 Chemical Composition of Anthocleista vogelii and Anti-oxidant Effect of Its Methanolic and Acetone Extracts https://journalcsij.com/index.php/CSIJ/article/view/30196 <p>This study entailed determination of chemical composition of <em>Anthocleista vogelii</em> and anti-oxidant effect of its methanolic and acetone extract. The phytochemical screening of <em>Anthocleista vogelii</em> showed quantitatively the presence of alkaloids, Tannins, Flavonoids, Saponins, Glycoside and phenols. The results from the proximate analysis indicated that the plant contained some important nutrient such as carbohydrate with percentage content of 16.07 – 34.67%, lipid 5.40 – 7.35%, and crude protein 2.23 – 2.41%. The mineral element analysis showed that potassium (K) was 32.6 – 41.1 mg/kg, sodium (Na) 5.41- 6.21 mg/kg, calcium 9.74 – 17.81 mg/kg, magnesium (mg) 5.71 – 32.0 mg/kg and Zn 0.32 – 0.68 mg/kg. The acetone and methanol leaves, stem bark and roots extracts of <em>Anthocleista Vogelii</em> exhibited reasonable scavenging activity in the DPPH (1, 1- diphenyl – 2- picrlhydrazyl) assay. The methnaolic extracts had a better inhibiting ability than acetone extract which could be attributed to higher content of tannin and Saponin in methanolic than acetone extract. The results were discussed with referenced to World Health Organization (WHO) standard of nutritional and medicinal values.</p> E. E. Ikpe, U. D. Archibong, C. U. Michael, E. G. Ukpong ##submission.copyrightStatement## https://journalcsij.com/index.php/CSIJ/article/view/30196 Wed, 21 Oct 2020 00:00:00 +0000