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The purpose of this paper is to use rainwater quality parameters as indicators of pollution to assess the level of aerial pollution for sustainable environmental development.

Rainwaters were collected in open spaces within commercial, industrial and residential areas in Ibadan metropolis, Nigeria during onset, peak and late rainy season. Values of NO₃⁻, NH₄⁺, Cl⁻, SO₄²⁻, pH, electrical conductivity, total dissolved solid, total acidity and total alkalinity were determined using certified wet chemistry procedures, whereas those of Ca²⁺, Na⁺, K⁺ and Mg²⁺ were measured using atomic absorption spectrophotometry.

Overall results showed that the concentrations of the physical parameters, anions and cations, were comparatively higher at the onset of the rainy period than the latter periods, indicating washout of the pollutants as the rainy season progressed. Results of Pearson correlation matrix and Cluster analysis results showed that many of the parameters have similar source(s). Analysis of variance and t-test results indicated significant difference between the concentrations of the analyzed parameters at different rainy periods, whereas ratio values of sea salt fraction were higher than non-sea salt fraction for all species, depicting anthropogenic influences.

From the findings, the study concluded that the quality of the rainwaters was substandard due elevated levels of most of the analyzed quality parameters; this method proved to be economical, effective and simple compared to the conventional methods; it also proved rainwater quality to be a reliable pointer of aerial pollution and the concept can be used to assess the pollution level of areas of similar settings.

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters.

Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend.

Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies.

The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.