Neem seed is known to serve as antimicrobial agent on agricultural commodities. However, the
consumption of its high dosage pose a health risk due to presence of other antinutritional factors.
There is limited information ...
Tea and coffee, consumed for their neutraceutical, health and stimulating benefits, can be
easily contaminated by mycotoxin-producing fungi, due to agro-ecological factors, poor
handling and storage. Spices such as Curcuma ...
Ogi is a widely consumed food product but could possess low nutritional value when poorly
processed. Fermentation had been found to improve its nutritional value, sensory properties and
shelf life. However, information ...
Ofada rice(Oryza sativa, variety OS-6) is an indigenous rice variety highly sought mostly for its flavour. However, there are subjective noticeable variations in these flavour attributes which sometimes cast doubt on the ...
Yam is an important tuber crop with numerous species of distinct qualities that dictate its acceptability and utilisation. Inappropriate quality indicator is a risk for yam value chain. There is sparse documented information ...
Breadfruit and pigeon-pea are high yielding crops. However, breadfruit is highly susceptible to deterioration while pigeon-pea is hard-to-cook. Fermentation improves crop preservation, nutritional value and utilisation. ...
Consumers demand for high dietary fibre food products is on the increase. Food by-products such as pomace, wheat bran, and soyameal can be another veritable source of dietary fibre. Work had been done on the combination ...
Utilisation of orange and plantain peels as substrates for production of
polygalacturonase is increasing due to their high pectin content and availability.
However, high ligno-cellulosic content of these peels limits ...
Yoghurt and cheese are the common dairy products consumed in Nigeria, but they are highly susceptible to deterioration during storage. Natural preservatives are generally preferred to synthetic ones which are likely to be ...
Information on food properties and energy requirements for processing is a
prerequisite in plant design. Inconsistent quality attributes of rice varieties and energy
profile of the unit operations hinder acceptability. ...
Incorporation of probiotics such as Lactobacillus rhamnosus GG (LGG) into non-dairy food matrices (fruits and vegetables) has recently been explored but with negative impact on the viability of organisms due to low pH. ...
Noodle, a convenient wheat-based food, is high in carbohydrate but low in protein and
vitamin contents. Imported wheat is mostly used to meet the demand for convenience
foods preparation in Nigeria. Alternative to ...
The huge industrial starch demand and utilisation in Nigeria are met mostly from imported sources. Intrinsic properties of starch from commodities such as cocoyam and bitter yam which have the potential to satisfy this ...