Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and pro�duction. The production process of locally fermented beverages and foods culturally varies in terms of fermentation tech�niques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and media�tory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics

Effects of cow dung and wood biochars and green manure on soil fertility and tiger nut (Cyperus esculentus L.) performance on a savanna Alfisol

Two field experiments were conducted concurrently in 2019. The study investigated the effects of single and combined application of wood biochar (WB) and cow dung biochar (CDB) with green manure (GM) on soil properties, performance, and tuber qualities of tiger nut. The treatments consisted of: CDB at 10 t ha−1, WB at 10 t ha−1, GM—Tithonia diversifolia at 10 t ha−1, CDB + GM, WB + GM, control. The six treatments were arranged in RCBD with three replications. CDB, WB, and GM either sole or combined increased moisture content, SOC, nutrient contents, culturable microorganisms, performance, moisture, ash, fiber, and protein contents of the tiger nut compared with the control. CDB has a higher N, C: N ratio, P, K, Ca, Mg, CEC, and pH relative to. CDB alone and CDB + GM increased growth and yield compared with WB alone and WB + GM. CDB + GM has the highest value of growth and yield of tiger nut. GM alone improved growth and yield of tiger nut compared with the two sole biochar treatments. CDB + GM and WB + GM increased growth and yield of tiger nut compared with their sole forms. This was adduced to biochar allowing the retention of nutrients from rapidly decomposing Tithonia within the rooting zone, thereby promoting better effectiveness of nutrient uptake and increase in yield. Therefore, for good soil fertility and tiger nut yield, it is important that the addition of a fast releasing nutrient source to biochar be sought

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

The hot air drying characteristics of fermented-cooked (FC) cassava chips were investigated at a temperature of 50, 60, and 70°C and the fan speed of 0.5, 0.9, and 1.3 m/s. Proximate compositions, functional characteristics, and moisture diffusion parameters of the FC cassava chips were also studied. Furthermore, the applicability of mathematical (MM) and Gaussian process regression (GPR) – based modeling approaches for modeling drying kinetics of the chips was analyzed. Effective diffusivity (Deff) increased with an increase in temperature and fan speed and ranged between 1.1 × 108 and 6 × 108 m2/s. The activation energy (Ea) decreased with fan speed level up to 0.9 m/s and fluctuated between 0.9 and 1.3 m/s. Ea was from 46 to 57 KJ/mol. The drying rate decreased with an increase in temperature and fan speed. Process variables also showed a significant effect on the proximate compositions. FTIR result revealed that drying affected the functional characteristics of the chips. The GPR-based model showed superiority and can therefore be used for optimization and control monitoring which are necessary for product standardization. Practical Applications Drying of food materials happens to be a major unit operation in the most food process line, prompting the establishment of its drying conditions important. Drying kinetic modeling is very crucial for accurate control of the drying process in the industries. This study shows that GPR- based models performed better than mathematical models for modeling the drying curve of FC cassava chips. It also shows how some processing operation affects the functional properties of the chips. GPR-models are useful in developing robust control systems for industrial drying processes

Application of Astaxanthin and Carotenoids Derived from Algae for the Production of Nutraceuticals, Pharmaceuticals, Additives, Food Supplement and Feed

The importance of astaxanthin and carotenoids for the production of nutraceuticals, pharmaceuticals, additives, food supplement and feed cannot be overemphasized due to several health benefit among which are anti-inflammatory and immune booster properties in persons and animals. They are major natural source of pigments; high in antioxidants that have been documented to be more competent compared with vitamins C, E, carotene, lutein, lycopene, zeaxanthin etc. Therefore, its vital to explore the use of astaxanthin and carotenoids from algae, hence this book chapter discusses the potentials of optimizing astaxanthin and carotenoids from macro and microalga cells. Utilization of astaxanthin and carotenoids from algae must be extended beyond serving as food colourant by leveraging on its powerful antioxidant potentials as a scavenger using microencapsulation to reduce oxidation damage which is germane in treatment of several documented health challenges. Hence, considering the futuristic prospects of maximizing astaxanthin and carotenoids produced from algae as major raw material in manufacturing of nutraceuticals, pharmaceutical products, and nutritional supplement on industrial scale for the global market, is a progressive phase towards attaining sustainable technology and agriculture, which is ecofriendly and supports healthy living of humans and animals

Trends in Processing, Preservation of Tomatoes and Its Allied Products

Tomato is universally grown, its consumption and allied products are proven over the years to have several health benefits. Tomato fruits have short shelf life hence usually preserved by canning whole, crushed, or processed into juice, ketchup, paste, puree, and dried slices. Therefore, it is imperative to collate recent advances that are used for production into finished products that are health-friendly and identify crucial associated challenges in developed and developing countries. Storage technologies are significantly upgraded from primitive techniques to ensure the availability of tomatoes all year-round whether fresh or processed. The review is aimed at responsible consumption and production of tomato and its allied products to sustain the food supply chain between the farmers, processors, and consumers who desire its availability, easy accessibility, the economical and durable shelf life in ready-to-eat packages. The review showed that some of the recent innovations/advances in the processing and preservation techniques of tomatoes are easy to adopt, consequently making unified goods accessible and affordable, hence proposed that such developments be modified in developed countries to tame overabundance season

Poultry and Green Manures Effects on Soil Properties, and Sorghum Performance, and Quality

Nigeria’s savanna soils where sorghum (Sorghum bicolor L. Moench) is majorly produced are characterized by a lot of challenges. Hence, field experiments were conducted in 2018 and 2019 on sole and combined effects of Panicum maximum, Tithonia diversifolia, and poultry manure (PM) on soil physico-chemical properties, growth, yield, and proximate contents of sorghum. The treatments were: 10 t ha⁻¹ Tithonia leaves, 10 t ha⁻¹ Panicum leaves, 10 t ha⁻¹ PM, 5 t ha⁻¹ Tithonia leaves + 5 t ha⁻¹ Panicum leaves, 5 t ha⁻¹ Tithonia leaves + 5 t ha⁻¹ PM, 5 t ha⁻¹ Panicum leaves + 5 t ha⁻¹ PM (Panicum + PM), control. The treatments were arranged in a randomized complete block design with three replications. Green manures and PM either sole or combined reduced sorghum’s grain fiber, fat and carbohydrate, soil bulk density and increased porosity, moisture content, soil organic matter (SOM), nutrient content, growth, yield, and moisture, ash and protein contents of sorghum compared with the control. When manures were combined, Panicum + PM has the highest value of these parameters but the least of grains fiber, fat, carbohydrate, and soil bulk density. The increased growth, yield, and quality of sorghum credited to Panicum + PM was owed to improved soil physical and chemical properties and also due to the fact that slowly decaying Panicum may allow retention of released nutrients from rapidly decomposing PM within the rooting zone. The study revealed that locally available organic materials can be recycled in improving soil and crop productivity especially when they are combine

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P≤0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P≤0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food