Milk is an essential component of human and animal diets, and cattle are a major source of milk for human consumption. Environmental, nutritional, genetic, and physiological factors can affect animal milk composition. This study was aimed at evaluating the antioxidant properties of milk samples from four cattle breeds, namely: White Fulani (WF), Sokoto Gudali (SG), Red Bororo (RB), and the exotic Holstein Friesian (HF) in Sokoto, Nigeria. Fatty acid, amino acid profile, antioxidant vitamins, antioxidant minerals, and antioxidant enzymes activities of the samples were assessed using standard methods. The results of the analysis indicated that milk of SG had the highest values for moisture (85.57%), Vit C (79.24mg/dl), DPPH scavenging activity (80.04%), and FRAP (1083.33mgTE/100g of FW). Milk of RB had the highest ash (4.52%), protein (3.63%), copper (0.19 ppm), zinc (0.16 ppm), iron (3.47 ppm), and antioxidant amino acid composition. The milk of HF had the highest lipid (5.89%), oleic acid (1.17 mg/ml), total polyphenol content (TPC) (0.26 mgTE/100g of FW) and selenium (103.10 ppm) levels. WF had the highest carbohydrate (15.07%), palmitic acid (98.39 mg/ml), stearic acid (35.46 mg/ml), Vit A (55.38 mg/dl), Vit E (52.18 mg/dl) content, catalase (0.02 U/L) and superoxide dismutase (3.00 U/mL) activities. These results show that milk from the WF has better antioxidants and therefore antioxidant capacities than the other breeds. Overall, the study indicates that cow milk is a good source of antioxidants, whose levels vary between the different breeds of cattle. These nutritional differences can be explored during milk sourcing based on nutritional requirements.

Millet is a staple food in northern Nigeria, widely consumed in various traditional dishes. However, common processing practices, such as dehusking, may significantly affect its nutritional and antioxidant properties. This study evaluated the antioxidant composition and nutritional value of four millet varieties cultivated in Northern Nigeria, with a focus on the impact of dehusking. Analyses included proximate composition, phytochemical content, antioxidant vitamins, mineral elements, amino acid profile, and antioxidant activities. All millet varieties contained significant amounts of antioxidant compounds, including phenolics, flavonoids, and vitamins, although their concentrations varied due to genetic and environmental influences. Calcium (Ca) was the most abundant macromineral (p < .05), while iron (Fe) was the dominant microelement, and selenium (Se) was present in trace amounts. Dehusking significantly (p < .05) reduced the levels of most nutrients and antioxidants, underscoring the nutritional quality of whole grains. The presence of essential phytochemicals, amino acids, and crude fibre in millet supports its potential role as a functional food ingredient. These findings highlight millet’s nutritional and functional potential as a source of essential nutrients, supporting its use in nutraceutical formulations or as functional food. Preserving the bran layer during processing is crucial to fully leverage millet’s health benefits and maximise its role in promoting human health.

Fruits are important dietary sources of nutrients, phytochemicals and antioxidants essential for human health. In many developing countries, calcium carbide (CaC ₂ ) is widely used as a low‐cost artificial ripening agent despite its associated health risks. This study evaluated the impact of CaC ₂ ripening on the nutritional composition, phytochemical content, antioxidant properties and elemental profile of banana ( Musa spp.), mango ( Mangifera indica ) and plantain ( Musa paradisiaca ). Fruits were naturally ripened (control) or treated with 10 or 30 g/kg CaC ₂ . Standard analytical methods were used to determine proximate composition, phytochemicals, antioxidant activity (DPPH, FRAP and TPC), vitamins, mineral elements and heavy metals. CaC ₂ treatment significantly increased ash content while reducing protein, carbohydrate and lipid levels, with fibre responses varying among fruits. Phytochemical profiles were altered in a dose‐dependent and fruit‐specific manner, including reductions in alkaloids and polyphenols and increases in flavonoids and tannins. Antioxidant vitamins (C and E) decreased significantly ( p < 0.05), and antioxidant activities were generally suppressed, particularly DPPH radical scavenging capacity. Mineral concentrations increased due to contributions from CaC ₂ , while toxic heavy metals (arsenic, lead and cadmium) were present in CaC ₂ and accumulated significantly in treated fruits, with arsenic showing the greatest increase. Collectively, these changes indicate that CaC ₂ not only accelerates ripening but may also promote progression toward overripening, leading to nutrient depletion and biochemical deterioration. This study provides an integrated, multiparameter evaluation of CaC ₂ ‐induced ripening across multiple climacteric fruits and demonstrates direct transfer of toxic contaminants into edible tissues. The findings highlight significant food safety concerns and underscore the need for stricter regulation, control and the promotion of safer, sustainable ripening alternatives.