Maize is the third most important cereal and staple globally. Poor agricultural policies and fund... more Maize is the third most important cereal and staple globally. Poor agricultural policies and funding are the major problems of agriculture in Nigeria. This work was aimed at studying maize postharvest losses through identification of causes and sources. Data were gathered via Commodity Systems Assessment Methodology which includes 26 components, structured interviews and protocols for measuring quantity, quality and economic losses. Information on marketing, storage, handling, production and pre-production was obtained through interviews, observations, measurements and literature. Results of the study showed that cultural practices for maize vary from region to region and this affects the quality and quantity of maize. Poor quality seeds and fertilization have effects on the quality of the harvested crop. Maize is sundried on farm prior to sale. Quality and cob size affect farm gate prices. Farmers were unaware of postharvest losses because the harvested crop was not sorted before s...
Enzymes haven used long in food processing before their discovery as a biological catalyst. Food ... more Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activitie...
Agricultural soil is contaminated with dangerous heavy metals (HMs) from anthropogenic activities... more Agricultural soil is contaminated with dangerous heavy metals (HMs) from anthropogenic activities and natural processes. These HMs are passed to humans through the consumption of crops produced in the contaminated soil. Crop production in a contaminated field and irrigation with raw untreated sewage and industrial effluents exposed food crops to HMs contaminations. Consumption of foods contaminated with HMs can be dangerous due to their persistent nature and tendency to accumulate in human tissues. HMs contamination in humans can lead to serious health problems and, in severe cases, can cause death. This review article aimed to compile soil treatment methods reported to be effective in reducing HMs uptake by food crops in active agricultural fields, outline research gaps and suggest areas for future research. Soil treatment with biochar is the most effective control method reported, was found to mitigate the uptake of Cd, Cr, Pb, Zn, and Cu in different crops. Other control measures...
Population growth, poverty and climate change dictate the need for additional protein sources. Ed... more Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporating edible-insects into familiar products and subjecting them to adequate processing that masks their natural appearance will improve their consumption. This article provides insights on the potentials of edible-insects as novel ingredients in food processing and its various benefits. Effects of processing on their nutritional and functional properties were also discussed. Literature was gathered through an online search on the Science Direct database and Google Scholar. Edibleinsect powders, protein isolates and concentrates and oils were reported to be incorporated into bugger, chips, chocolate, bread, cookies, and other baked snacks. The addition of insect products improves protein, fat, fiber, and minerals contents. Insects also contain healthier lipids when compared with conventional proteins. Edible-insects will provide essential nutrients to the rapidly growing world population when more attention is given to their production, processing, safety, and marketing. Efforts need to be strengthened to secure global acceptance of insect protein since the conventional sources are not reliable and cannot satisfy the world population in decades to come.
UMYU Journal of Microbiology Research (UJMR), 2021
The article intended to provide a concise and affluent proposal for the development of HACCP plan... more The article intended to provide a concise and affluent proposal for the development of HACCP plan in the production of ready-to-drink Fura-da-Nono using information from reputable literature and guidelines recommend by food regulatory bodies. Poor personal hygiene, low quality raw materials and the rudimentary operations involved in the traditional processing of ready-to-drink Fura-da-Nono accounts for inconsistent quality, shorter shelf-life, poor hygiene and unacceptable qualities. During processing, materials are exposed to filthy processing environment, contaminated water, unclean processing equipment and contaminated packaging and storage containers. Application of HACCP guidelines in the production of ready-to-drink Fura-da-Nono will significantly improve its safety by assuring acceptance of only good quality raw materials and ensuring adequate processing along the production chain. These will not only guarantee the safety of the finished product, but will also ensure better n...
Turkish Journal of Food and Agriculture Sciences, 2021
Grains (cereals and legumes) are universal foods that provide calories, proteins, essential miner... more Grains (cereals and legumes) are universal foods that provide calories, proteins, essential minerals and vitamins. They are essential to the nutrition of many including infants and children. Attack by insects and microorganisms, particularly fungi, during drying, storage and processing, affects the quality, safety and market value of grains. Fungal attacks before or during drying can be disastrous, the effect can persist throughout the supply chain. Postharvest grain losses pose challenges to food and nutritional security, public health, and many developing nations' economy. Postharvest storage structures and packaging materials are expected to extend the shelf life of the grains by protecting them from insects, microorganisms, environmental factors and making the microenvironment unfavorable for insect and microbial activities. Traditional storage and packaging materials are highly inefficient in this sense and are associated with quality degradation. Traditional storage and packaging materials commonly used by farmers, mostly in developing countries, include granary, crib, wooden box, gunny bag and polypropylene woven bag. Modern storage and packaging materials commonly used are metal silo and hermetic bags; they are effective but unfortunately cannot be afforded by most farmers in developing countries. The article reviewed postharvest storage management of cereals and legumes. Literature was gathered through a comprehensive literature review. The use of various traditional storage and packaging materials for grains was debated. Techniques for the prevention of postharvest losses were extensively discussed, emphasis was given to novel technology and the use of natural insecticides. Challenges associated with controlling postharvest losses were also summarised. In the end, research gaps were identified and recommendations were provided about minimizing grain contamination and postharvest losses.
Sustainable agriculture is a core part of the concept of sustainable development. Given the forec... more Sustainable agriculture is a core part of the concept of sustainable development. Given the forecast in population increase, sustainable agriculture has to achieve food security in combination with economic viability, social responsibility and have as little effect on biodiversity and natural ecosystems as possible. Based on Agenda 21, signed at the world summit in Rio de Janeiro 1992, sustainable agriculture takes a truly global perspective. This concept requires a thorough understanding of agro-ecosystem functions. The protection of soil and water is one necessary prerequisite as well as the efficient use of mineral and organic fertilizers. This might be achieved by means of improved technology and better understanding of the basic processes in soils. Solving the persistent hunger problem is not simply a matter of developing new agricultural technologies and practices. Most poor producers cannot afford expensive technologies. They will have to find new types of solutions based on locally-available and cheap technologies combined with making the best of natural and human resources. Sustainable intensification is the use of the best available technologies and inputs such as best genotypes, best agronomic management practices and best postharvest technologies to maximize yields, while at the same time minimizing or eliminating harm to the environment. Clearly, over the next 50 years we will need to learn to do just this. Therefore, this review will be focused on the postharvest physiology and management including harvesting, handling, packing, storage and hygiene of fruits and vegetables to enhance using of new postharvest biotechnology. The postharvest biology including biochemical parameters of horticultural crops quality, postharvest handling under extreme weather conditions, potential impacts of climate changes on vegetable postharvest and postharvest biotechnology will be also highlighted.
There is a need to explore the nutritional and medicinal potentials of underutilized crops such a... more There is a need to explore the nutritional and medicinal potentials of underutilized crops such as tigernut. Most conventional foods that are rich and balanced are scarce and expensive, and cannot be afforded by consumers in developing countries. Promoting tigernut consumption will play an imperative role in the health, nutrition, and economy of many developing countries. This review was intended to provide an overview on the nutritional and nutraceutical properties of various tigernut products. Also to provide information on the effects of various processing operations on the nutritional and functional properties of various tigernut products. Tigernut is rich in essential nutrients, numerous bioactive compounds with proven health benefits were found in all tigernut cultivars. Genetic variations, environmental and growing conditions make the yellow, brown, and black cultivars of tigernut to have different physicochemical, phytochemicals and functional properties. Tigernut and its pr...
There is an urgent need for alternative protein sources due to the rapid population growth, clima... more There is an urgent need for alternative protein sources due to the rapid population growth, climate change, environmental degradation by pollution, food-fuel competition and the reduction in arable land for agricultural use. Conventional livestock production is also deleterious to the environment due to the production of greenhouse gasses and ammonia. This article provides insights into the potentials of edibleinsects as novel food ingredients. The manuscript provides concise explanations for the need of embracing additional protein sources, edibleinsects consumption and their nutritional benefits and environmental and economic advantages of using edibleinsects as food. Literature was gathered through an online search on the Science Direct database and Google Scholar, relevant papers published between January 2002 and November 2020 were cited. Edibleinsects are good source of essential nutrients. They are rich in proteins and essential amino acids, contain good quality lipids and si...
Kilishi is traditional meat product commonly produced and consumed in West African countries. It ... more Kilishi is traditional meat product commonly produced and consumed in West African countries. It is consumption is gradually getting popularity in other parts of the World. Kilishi is known to have good keeping quality because of it is lower moisture content which achieved through sun drying. Production of Kilishi involve careful slicing of meat (usually beef) into a thin layers, sun drying of the sliced meat, infusion of the dried slice into condiment, sun drying of the infused slice, and finally mild roasting over glowing charcoal. The research work studied combined effects of sucrose, citric acid and sodium benzoate on organoleptic acceptability of Kilishi. Sucrose was used at 0, 2 and 4%, citric acid and sodium benzoate were used at 0, 0.1 and 0.2%. Different combination (3×3×3 factorial design) of these hurdles was adopted to obtained total of 27 samples. The hurdles were used as part of the condiment which was produced using defatted groundnut powder, spices, seasoning and sal...
The application of hurdle technology in food preservation is progressing. The technology is becom... more The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.
The application of hurdle technology in food preservation is progressing. The technology is becom... more The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.
Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarc... more Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. The aim of this review was to provide an overview on the challenges and prospect of edible-insects, and provide highlights on their global position in human nutrition. Literature used was gathered through an online search on Google Scholar and Science Direct databases. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.
Acta Universitatis Cibiniensis. Series E: Food Technology, 2018
The aims of this research were to estimate the polyphenol content and antioxidant capacity from d... more The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), total flavonoid and phenolic contents were estimated using aluminium chloride and Folin-Ciocalteau reagents assays, respectively. Our finding showed that the ethanolic peel extract contained the highest phenolic (23.08 mg GAE/g) and flavonoids (14.02 mg QE/g). Also, ethanolic peel extract demonstrated significantly (p<0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p<0.01) between TPC and TFC with FRAP assay. These findings suggest that consumption of cucumber with peel may provide optimum health benefit than its peeled counterpart.
Food is heterogeneous mixture of complex chemicals that react with one another or with any other ... more Food is heterogeneous mixture of complex chemicals that react with one another or with any other chemical comes into direct contact with them. Fresh and processed foods are exposed to various storage and processing conditions that may trigger reactions between chemicals or may facilitate movement of active micro molecules from the package surfaces into the food. The primary aim for packaging food is to extent it shelf life by protecting it wholesomeness in such a way that safe food will reach consumer’s table. This can be achieved by creating packaging atmosphere that will maintain the levels and quality of all the nutrients present, avoid changes in the chemical composition and prevent entrance of any foreign material. Interaction between food and packaging materials is highly undesirable and it draws more attention when the composition of the migrants is unknown or was not proved to be safe. Packaging materials are required to be absolutely inert so that they will not interact in ...
Turkish Journal of Agriculture - Food Science and Technology, 2021
The roles of protein in bodybuilding and the regulation of biological processes are important in ... more The roles of protein in bodybuilding and the regulation of biological processes are important in sustaining life. A large amount of protein is required by both humans and animals and this cannot be supplied by only conventional sources. This is because of the rapid increase in world population. The present sources of protein will not meet global protein demand in years to come. Scientists explore the production of single-cell protein (SCP), as an alternative source of protein, through the utilization of wastes and low-value materials. SCP can supply high-quality protein containing both essential and non-essential amino acids that can be utilized by humans and animals. Protein from microbial biomass is cheaper than animal proteins because the substrates used in the production are generally cheaper and more readily available. Moreover, the production process does not require arable land and the entire process can be completed within a short time. This article reviewed the process of S...
International journal of engineering research and technology, 2016
The research work studied combine effects of chemical hurdles and packaging materials on microbia... more The research work studied combine effects of chemical hurdles and packaging materials on microbial load and bacterial distribution in Kilishi under ambient storage (30±8C). Sucrose, citric acid and sodium benzoate were applied in different combination and concentrations. High Density Polyethylene (HDPE), aluminium foil and brown paper were used as packaging materials during twelve weeks ambient storage. The laboratory prepared samples were studied alongside a market sample which was collected from Agadasawa in Kano State Nigeria. Determination of total microbial load, and isolation and identification of bacterial group conducted at two weeks interval in the market sample and laboratory prepared samples. Increased in microbial counts was observed during storage with highest counts recorded in market sample throughout the storage time. Among the packaging materials, samples packaged in brown paper were found to have highest microbial load, and that packaged in HDPE were found to have ...
Maize is the third most important cereal and staple globally. Poor agricultural policies and fund... more Maize is the third most important cereal and staple globally. Poor agricultural policies and funding are the major problems of agriculture in Nigeria. This work was aimed at studying maize postharvest losses through identification of causes and sources. Data were gathered via Commodity Systems Assessment Methodology which includes 26 components, structured interviews and protocols for measuring quantity, quality and economic losses. Information on marketing, storage, handling, production and pre-production was obtained through interviews, observations, measurements and literature. Results of the study showed that cultural practices for maize vary from region to region and this affects the quality and quantity of maize. Poor quality seeds and fertilization have effects on the quality of the harvested crop. Maize is sundried on farm prior to sale. Quality and cob size affect farm gate prices. Farmers were unaware of postharvest losses because the harvested crop was not sorted before s...
Enzymes haven used long in food processing before their discovery as a biological catalyst. Food ... more Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activitie...
Agricultural soil is contaminated with dangerous heavy metals (HMs) from anthropogenic activities... more Agricultural soil is contaminated with dangerous heavy metals (HMs) from anthropogenic activities and natural processes. These HMs are passed to humans through the consumption of crops produced in the contaminated soil. Crop production in a contaminated field and irrigation with raw untreated sewage and industrial effluents exposed food crops to HMs contaminations. Consumption of foods contaminated with HMs can be dangerous due to their persistent nature and tendency to accumulate in human tissues. HMs contamination in humans can lead to serious health problems and, in severe cases, can cause death. This review article aimed to compile soil treatment methods reported to be effective in reducing HMs uptake by food crops in active agricultural fields, outline research gaps and suggest areas for future research. Soil treatment with biochar is the most effective control method reported, was found to mitigate the uptake of Cd, Cr, Pb, Zn, and Cu in different crops. Other control measures...
Population growth, poverty and climate change dictate the need for additional protein sources. Ed... more Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporating edible-insects into familiar products and subjecting them to adequate processing that masks their natural appearance will improve their consumption. This article provides insights on the potentials of edible-insects as novel ingredients in food processing and its various benefits. Effects of processing on their nutritional and functional properties were also discussed. Literature was gathered through an online search on the Science Direct database and Google Scholar. Edibleinsect powders, protein isolates and concentrates and oils were reported to be incorporated into bugger, chips, chocolate, bread, cookies, and other baked snacks. The addition of insect products improves protein, fat, fiber, and minerals contents. Insects also contain healthier lipids when compared with conventional proteins. Edible-insects will provide essential nutrients to the rapidly growing world population when more attention is given to their production, processing, safety, and marketing. Efforts need to be strengthened to secure global acceptance of insect protein since the conventional sources are not reliable and cannot satisfy the world population in decades to come.
UMYU Journal of Microbiology Research (UJMR), 2021
The article intended to provide a concise and affluent proposal for the development of HACCP plan... more The article intended to provide a concise and affluent proposal for the development of HACCP plan in the production of ready-to-drink Fura-da-Nono using information from reputable literature and guidelines recommend by food regulatory bodies. Poor personal hygiene, low quality raw materials and the rudimentary operations involved in the traditional processing of ready-to-drink Fura-da-Nono accounts for inconsistent quality, shorter shelf-life, poor hygiene and unacceptable qualities. During processing, materials are exposed to filthy processing environment, contaminated water, unclean processing equipment and contaminated packaging and storage containers. Application of HACCP guidelines in the production of ready-to-drink Fura-da-Nono will significantly improve its safety by assuring acceptance of only good quality raw materials and ensuring adequate processing along the production chain. These will not only guarantee the safety of the finished product, but will also ensure better n...
Turkish Journal of Food and Agriculture Sciences, 2021
Grains (cereals and legumes) are universal foods that provide calories, proteins, essential miner... more Grains (cereals and legumes) are universal foods that provide calories, proteins, essential minerals and vitamins. They are essential to the nutrition of many including infants and children. Attack by insects and microorganisms, particularly fungi, during drying, storage and processing, affects the quality, safety and market value of grains. Fungal attacks before or during drying can be disastrous, the effect can persist throughout the supply chain. Postharvest grain losses pose challenges to food and nutritional security, public health, and many developing nations' economy. Postharvest storage structures and packaging materials are expected to extend the shelf life of the grains by protecting them from insects, microorganisms, environmental factors and making the microenvironment unfavorable for insect and microbial activities. Traditional storage and packaging materials are highly inefficient in this sense and are associated with quality degradation. Traditional storage and packaging materials commonly used by farmers, mostly in developing countries, include granary, crib, wooden box, gunny bag and polypropylene woven bag. Modern storage and packaging materials commonly used are metal silo and hermetic bags; they are effective but unfortunately cannot be afforded by most farmers in developing countries. The article reviewed postharvest storage management of cereals and legumes. Literature was gathered through a comprehensive literature review. The use of various traditional storage and packaging materials for grains was debated. Techniques for the prevention of postharvest losses were extensively discussed, emphasis was given to novel technology and the use of natural insecticides. Challenges associated with controlling postharvest losses were also summarised. In the end, research gaps were identified and recommendations were provided about minimizing grain contamination and postharvest losses.
Sustainable agriculture is a core part of the concept of sustainable development. Given the forec... more Sustainable agriculture is a core part of the concept of sustainable development. Given the forecast in population increase, sustainable agriculture has to achieve food security in combination with economic viability, social responsibility and have as little effect on biodiversity and natural ecosystems as possible. Based on Agenda 21, signed at the world summit in Rio de Janeiro 1992, sustainable agriculture takes a truly global perspective. This concept requires a thorough understanding of agro-ecosystem functions. The protection of soil and water is one necessary prerequisite as well as the efficient use of mineral and organic fertilizers. This might be achieved by means of improved technology and better understanding of the basic processes in soils. Solving the persistent hunger problem is not simply a matter of developing new agricultural technologies and practices. Most poor producers cannot afford expensive technologies. They will have to find new types of solutions based on locally-available and cheap technologies combined with making the best of natural and human resources. Sustainable intensification is the use of the best available technologies and inputs such as best genotypes, best agronomic management practices and best postharvest technologies to maximize yields, while at the same time minimizing or eliminating harm to the environment. Clearly, over the next 50 years we will need to learn to do just this. Therefore, this review will be focused on the postharvest physiology and management including harvesting, handling, packing, storage and hygiene of fruits and vegetables to enhance using of new postharvest biotechnology. The postharvest biology including biochemical parameters of horticultural crops quality, postharvest handling under extreme weather conditions, potential impacts of climate changes on vegetable postharvest and postharvest biotechnology will be also highlighted.
There is a need to explore the nutritional and medicinal potentials of underutilized crops such a... more There is a need to explore the nutritional and medicinal potentials of underutilized crops such as tigernut. Most conventional foods that are rich and balanced are scarce and expensive, and cannot be afforded by consumers in developing countries. Promoting tigernut consumption will play an imperative role in the health, nutrition, and economy of many developing countries. This review was intended to provide an overview on the nutritional and nutraceutical properties of various tigernut products. Also to provide information on the effects of various processing operations on the nutritional and functional properties of various tigernut products. Tigernut is rich in essential nutrients, numerous bioactive compounds with proven health benefits were found in all tigernut cultivars. Genetic variations, environmental and growing conditions make the yellow, brown, and black cultivars of tigernut to have different physicochemical, phytochemicals and functional properties. Tigernut and its pr...
There is an urgent need for alternative protein sources due to the rapid population growth, clima... more There is an urgent need for alternative protein sources due to the rapid population growth, climate change, environmental degradation by pollution, food-fuel competition and the reduction in arable land for agricultural use. Conventional livestock production is also deleterious to the environment due to the production of greenhouse gasses and ammonia. This article provides insights into the potentials of edibleinsects as novel food ingredients. The manuscript provides concise explanations for the need of embracing additional protein sources, edibleinsects consumption and their nutritional benefits and environmental and economic advantages of using edibleinsects as food. Literature was gathered through an online search on the Science Direct database and Google Scholar, relevant papers published between January 2002 and November 2020 were cited. Edibleinsects are good source of essential nutrients. They are rich in proteins and essential amino acids, contain good quality lipids and si...
Kilishi is traditional meat product commonly produced and consumed in West African countries. It ... more Kilishi is traditional meat product commonly produced and consumed in West African countries. It is consumption is gradually getting popularity in other parts of the World. Kilishi is known to have good keeping quality because of it is lower moisture content which achieved through sun drying. Production of Kilishi involve careful slicing of meat (usually beef) into a thin layers, sun drying of the sliced meat, infusion of the dried slice into condiment, sun drying of the infused slice, and finally mild roasting over glowing charcoal. The research work studied combined effects of sucrose, citric acid and sodium benzoate on organoleptic acceptability of Kilishi. Sucrose was used at 0, 2 and 4%, citric acid and sodium benzoate were used at 0, 0.1 and 0.2%. Different combination (3×3×3 factorial design) of these hurdles was adopted to obtained total of 27 samples. The hurdles were used as part of the condiment which was produced using defatted groundnut powder, spices, seasoning and sal...
The application of hurdle technology in food preservation is progressing. The technology is becom... more The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.
The application of hurdle technology in food preservation is progressing. The technology is becom... more The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.
Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarc... more Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. The aim of this review was to provide an overview on the challenges and prospect of edible-insects, and provide highlights on their global position in human nutrition. Literature used was gathered through an online search on Google Scholar and Science Direct databases. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.
Acta Universitatis Cibiniensis. Series E: Food Technology, 2018
The aims of this research were to estimate the polyphenol content and antioxidant capacity from d... more The aims of this research were to estimate the polyphenol content and antioxidant capacity from different parts of cucumber. The antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), total flavonoid and phenolic contents were estimated using aluminium chloride and Folin-Ciocalteau reagents assays, respectively. Our finding showed that the ethanolic peel extract contained the highest phenolic (23.08 mg GAE/g) and flavonoids (14.02 mg QE/g). Also, ethanolic peel extract demonstrated significantly (p<0.05) higher FRAP value. Pearson correlation revealed that there were positive correlations (p<0.01) between TPC and TFC with FRAP assay. These findings suggest that consumption of cucumber with peel may provide optimum health benefit than its peeled counterpart.
Food is heterogeneous mixture of complex chemicals that react with one another or with any other ... more Food is heterogeneous mixture of complex chemicals that react with one another or with any other chemical comes into direct contact with them. Fresh and processed foods are exposed to various storage and processing conditions that may trigger reactions between chemicals or may facilitate movement of active micro molecules from the package surfaces into the food. The primary aim for packaging food is to extent it shelf life by protecting it wholesomeness in such a way that safe food will reach consumer’s table. This can be achieved by creating packaging atmosphere that will maintain the levels and quality of all the nutrients present, avoid changes in the chemical composition and prevent entrance of any foreign material. Interaction between food and packaging materials is highly undesirable and it draws more attention when the composition of the migrants is unknown or was not proved to be safe. Packaging materials are required to be absolutely inert so that they will not interact in ...
Turkish Journal of Agriculture - Food Science and Technology, 2021
The roles of protein in bodybuilding and the regulation of biological processes are important in ... more The roles of protein in bodybuilding and the regulation of biological processes are important in sustaining life. A large amount of protein is required by both humans and animals and this cannot be supplied by only conventional sources. This is because of the rapid increase in world population. The present sources of protein will not meet global protein demand in years to come. Scientists explore the production of single-cell protein (SCP), as an alternative source of protein, through the utilization of wastes and low-value materials. SCP can supply high-quality protein containing both essential and non-essential amino acids that can be utilized by humans and animals. Protein from microbial biomass is cheaper than animal proteins because the substrates used in the production are generally cheaper and more readily available. Moreover, the production process does not require arable land and the entire process can be completed within a short time. This article reviewed the process of S...
International journal of engineering research and technology, 2016
The research work studied combine effects of chemical hurdles and packaging materials on microbia... more The research work studied combine effects of chemical hurdles and packaging materials on microbial load and bacterial distribution in Kilishi under ambient storage (30±8C). Sucrose, citric acid and sodium benzoate were applied in different combination and concentrations. High Density Polyethylene (HDPE), aluminium foil and brown paper were used as packaging materials during twelve weeks ambient storage. The laboratory prepared samples were studied alongside a market sample which was collected from Agadasawa in Kano State Nigeria. Determination of total microbial load, and isolation and identification of bacterial group conducted at two weeks interval in the market sample and laboratory prepared samples. Increased in microbial counts was observed during storage with highest counts recorded in market sample throughout the storage time. Among the packaging materials, samples packaged in brown paper were found to have highest microbial load, and that packaged in HDPE were found to have ...
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