Medicinal plants used in the management of cancers by residents in the Elgon Sub-Region, Uganda.

BACKGROUND: In Uganda, medicinal plants have been utilized to treat a variety of ailments, including cancer. However, there is little information available about the medicinal plants used to treat cancer in the Elgon subregion. As a result, the current study documented the plant species used in the management of cancer in the Elgon sub-region. METHODS: Data were gathered by observation, self-administered questionnaires, interview guides, and guided field trips. Analyzing descriptive statistics and creating graphs were done using SPSS (version 21.0) and GraphPad Prism® version 9.0.0, respectively. Well-established formulae were used to calculate quantitative indices. The narratives were interpreted using major theories and hypotheses in ethnobotany. RESULTS: A total of 50 plant species from 36 families were documented, and herbal knowledge was mainly acquired through inheritance. Fabaceae and Asteraceae comprised more plant species used in herbal preparation. Most plants were collected from forest reserves (63%); herbal therapies were made from herbs (45%); and leaves were primarily decocted (43%). The most frequently used plants were Tylosema fassoglensis, Hydnora abyssinica, Azidarachata indica, Prunus Africana, Kigelia africana, Syzygium cumini, Hydnora africana, Rhoicissus tridentata, Albizia coriaria, and Plectranthus cuanneus. All the most commonly used plants exhibited a high preference ranking (60-86%) and reliability level (74.1-93.9%). Generally, the ICF for all the cancers treated by medicinal plants was close to 1 (0.84-0.95). CONCLUSIONS: The ten most commonly utilized plants were favored, dependable, and most important for treating all known cancers. As a result, more investigation is required to determine their phytochemistry, toxicity, and effectiveness in both in vivo and in vitro studies. This could be a cornerstone for the pharmaceutical sector to develop new anticancer medications.

The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles.

Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.

This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.