Knowledge and awareness of nasal allergy among patients in a developing country

Background: Nasal allergy is a common public health disorder seen in clinical practice worldwide. This disorder affected activities such as sleep, education, trading, economy, and social life.This study aimed at determining the level of knowledge and awareness of nasal allergy among patients seen in the otorhinolaryngology clinical practice of a developing country. Methods and Materials: This was a descriptive cross‑sectional study, which was carried out among patients seen in Ekiti state university teaching hospital, Nigeria. Each patient completed a pretested interviewer assisted questionnaire on socio‑demographic features, awareness, and knowledge on nasal allergy.Data obtained were documented, collated, and analyzed by SPSS version 18.0. Results: There were 16.4% patient’s awareness and knowledge on nasal allergy, and 10.6% had allergic rhinitis.The patients included 59.2% males and male to female ratio was 1.5:1.Most common sources of information on nasal allergy were from ear, nose, and throat specialist/other doctors in 62.6%. Other sources were friends/relatives and media/Internet in 28.5% and 9.0%, respectively. Knowledge and awareness on if the nasal allergy was common in Nigeria and worldwide among the patients were 26.6% and 24.9%, respectively. However, 56.7% patients were aware that nasal allergy were commonly seen and diagnosed in the hospital.On the basis of knowledge and awareness of etiology of nasal allergy, majority 55.2% believed micro‑organisms caused nasal‑allergy. Minority 40.4% agreed nasal allergy was caused by parents genetic transmission from parents to offspring.On the awareness and knowledge of nasal allergy and its manifestations, the most common symptoms was 63.4% itching ear, throat, and eyes others were 63.2% catarrh and 56.3% bout of sneezing.There were 64.6% patients awareness of nasal allergy causes impairing concentration. However, 68.2% believed nasal allergy were curable diseases. On the awareness and knowledge, treatment was 52.7% prayer/spiritual intervention, 34.3% herbs, and 57.1% over‑the‑counter medication. However, 45.4% were aware and knowledgeable on the significance of avoidance of allergens. Conclusion: The level of awareness and knowledge on nasal allergy low with high levels of prevalence. Patients awareness and knowledge on etiology, clinical manifestations, effects, and management of nasal allergy is low

Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review

Three-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion-based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion-based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion-based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion-based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion-based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable.info:eu-repo/semantics/publishedVersio

Opportunities and challenges of high‐pressure fast pyrolysis of biomass : A review

Most pyrolysis reactors require small sizes of biomass particles to achieve high‐quality products. Moreover, understanding the usefulness of high‐pressure systems in pyrolysis is important, given the operational challenges they exhibit specific to various biomass materials. To actualize these aspects, the authors first checked previous reviews involving pyrolysis on different biomass and different conditions/situations with their respective objectives and subsections. From these already existing reviews, the team found that there has not been much emphasis on high-pressure fast pyrolysis and its potential in biomass conversion, showing that it is a novel direction in the pyrolysis technology development. Therefore, this review aims to shed more light on high-pressure fast pyrolysis, drawing from (a) classification of pyrolysis; (b) reactors used in fast pyrolysis; (c) heat transfer in pyrolysis feedstock; (d) fast pyrolysis parameters; (e) properties/yields of fast pyrolysis products; (f) high pressure on pyrolysis process; (g) catalyst types and their application; and (h) problems to overcome in the pyrolysis process. This review increases the understanding regarding high‐pressure fast pyrolysis. An attempt has been made to demonstrate how high‐pressure fast pyrolysis can bring about high‐quality biomass conversion into new products. It has been shown that fluidized bed (bubbling and circulating) reactors are most suitable and profitable in terms of product yield. The high‐pressure, especially combined with the fast-heating rate, may be more efficient and beneficial than working under ambient pressure. However, the challenges of pyrolysis on a technical scale appear to be associated with obtaining high product quality and yield. The direction of future work should focus on the design of high‐pressure process reactors and material types that might have greater biomass promise, as well understanding the impact of pyrolysis technology on the various output products, especially those with lower energy demands. We propose that the increase of process pressure and biomass particle size decrease should be considered as variables for optimization

Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed "okpeye" food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed "okpeye" condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented "okpeye" condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the "okpeye" condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of "okpeye" condiment were significantly higher (p 0.05) across all samples. Indeed, the "okpeye" condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes

Quantification of Heavy Metals and Pesticide Residues in Widely Consumed Nigerian Food Crops Using Atomic Absorption Spectroscopy (AAS) and Gas Chromatography (GC)

More still needs to be learned regards the relative contamination of heavy metals and pesticide residues, particularly those found in widely consumed Nigerian food crops like cereals, vegetables, and tubers. In this current study, the heavy metals and pesticide residues detectable in widely consumed Nigerian food crops were respectively quantified using atomic absorption spectroscopy (AAS) and gas chromatography (GC). Specifically, the widely consumed Nigerian food crops included cereals (rice, millet, and maize), legume (soybean), tubers (yam and cassava), as well as leaf (fluted pumpkin, Amaranthus leaf, waterleaf, and scent leaf) and fruit vegetables (okro, cucumber, carrot, and watermelon). Results showed that the detected heavy metals included arsenic (As), cadmium (Cd), chromium (Cr), cobalt (Co), iron (Fe), lead (Pb), manganese (Mn), mercury (Hg), and nickel (Ni), whereas the pesticide residues included Aldrin, Carbofuran, g-chlordane, Chlorpyrifos, DichloroBiphenyl, Dichlorodiphenyldichloroethane (DDD), Dichlorodiphenyltrichloroethane (DDT), Dichlorvos, Endosulfan, Heptachlor, Hexachlorobenzene (HCB), Isopropylamine, Lindane, t-nonachlor, and Profenofos. Across the studied food crops, the concentrations of heavy metals and pesticides were varied, with different trends as they largely fell below the established maximum permissible limits, and with some exceptions. Our findings suggest there could be a somewhat gradual decline in the concentration of the heavy metals and pesticide residues of these studied food crops when compared to previously published reports specific to Nigeria. To help substantiate this observation and supplement existing information, further investigations are required into the concentration of these heavy metals and pesticide residues specific to these studied food crops at other parts of the country

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.info:eu-repo/semantics/publishedVersio