Abstract: Background: Pterocarpus santalinoides leaves are valued for their therapeutic properties, nutritional relevance, and phytochemical richness, while peptic ulcer remains a common gastrointestinal disorder worldwide. Aim: This study investigated the effects of post-treatment with P. santalinoides leaf aqueous extract on ethanol-induced gastric ulcer in rats. Methodology: Thirty rats were acclimatized and divided into six groups: a normal control, a negative control (ethanol only), three treatment groups receiving 1500, 1000, and 700 mg/kg body weight of P. santalinoides extract, and a positive control treated with 20 mg/kg omeprazole. Following ethanol induction, extract treatments were administered orally for 14 days. Gastric tissues were harvested under light chloroform anesthesia, processed for oxidative stress parameters, and examined histologically using hematoxylin and eosin staining. Results: The findings showed that ethanol caused severe gastric mucosal injury, reflected in increased ulcer indices and lesion counts in the negative control group. Post-treatment with P. santalinoides extract produced a dose-dependent gastroprotective effect, with the high-dose group showing the greatest reduction in gastric damage and strongest antioxidant enhancement. Omeprazole treatment effectively reduced gastric acid secretion but primarily through acid suppression. These findings highlight the therapeutic potential of P. santalinoides as a natural gastroprotective agent against ethanol-induced gastric injury.

Keywords:  Pterocarpus santalinoides, Ethanol, Stomach, Ulcer, Albino rats.

Title: EFFECT OF PTEROCARPUS SANTALINOIDES LEAF AQUEOUS EXTRACT ON STOMACH ETHANOL INDUCED ULCERATIVE ALBINO RATS

Author: Nkiruka Millicent Amadi, Anthony Onyedika Urama, Nonyelum Vivian Anoh

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 13, Issue 4, July 2026 – August 2026

Page No: 12-21

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 11-August-2026

Abstract: Cookies are popular baked snacks consumed worldwide because of their desirable taste.  This study evaluated the production and nutritional properties of wheat cookies fortified with high-calcium sources (eggshell and fish bone powders). Four formulations were developed, including a control sample and three experimental samples with varying ratios of eggshell and fish bone powder such as (TGPO, KFAP, XOTP and PAFK), these were analyzed for proximate composition, microbial safety and sensory characteristics using standard AOAC methods. Five (5) point hedonic scale ranking in a descending order was used for sensory property evaluation. The two way analysis of variance (ANOVA) procedures was used to analyze all data using the minitab 17 version for window. Mean separation was performed by the LSD test (p<0.05). Results showed that crude protein, fat, crude fiber and carbohydrates ranges from (8.78±0.57a – 9.39±0.28b), (9.68±0.04a – 11.31±0.07d), (1.98±0.04a – 8.90±123.18b) and (53.04±0.76a – 54.66± 0.05b), respectively. Microbial loads ranges from (0.80–1.10 ×10⁵ cfu/g) and remained stable. All sensory attributes (colour, texture, taste, flavour, aftertaste and acceptability) showed no significant differences (p>0.05). However, sample 2 consistency scored the highest, indicating greater consumer preference. The cookies were generally acceptable, with average ratings between 2(fair) and 3(good) on a 5- point scale. In conclusion the use of local calcium source in cookie production presents a viable approach for achieving nutritional enhancement, economic sustainability, and product diversification in the food industry. Microbial analysis confirmed that all samples were safe for consumption, with low total bacterial counts, without compromising microbial safety. Sample 3 (XOTP) with 10% fishbone and egg shell is recommended as it is the most acceptable out of all.

Keywords: Cookies, Sensory acceptability, Proximate Composition, Microbial Safety, Wheat flour, High Calcium Sources.

Title: Proximate Composition, Sensory Acceptability and Microbial Safety of Cookies Produced from Wheat Fortified with High Calcium Sources

Author: Albert M. Olajumoke, Ilori A. Olasunmbo, Lam F. Joy.

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 13, Issue 4, July 2026 – August 2026

Page No: 1-11

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 22-July-2026