IPS Journal of Nutrition and Food Science
Journal Summary: Scope: Publishes in all areas of nutrition and food Sciences. ISSN: 3115-5391. Crossref DOI Prefix: 10.54117. Frequency: Quarterly (4 Issues per year). Accepted papers are published immediately. Journal model: Open Access. Article Processing Charges: $30 or #30,500 for local authors. Abstracting & Indexing: Google Scholar, Semantic Scholar, Index Copernicus, Crossref, WorldCat. Type of articles: All kinds of articles including book of abstracts and conference proceedings. Review type: Double-blind peer review. License type: CC BY 4.0. Area of coverage: Nutrition and Food Sciences and their applied Antioxidants and Phytochemicals in Food, Food Processing Technology, Calorie Intake and Consumption, Carbohydrates and Fibers, Clinical Nutrition, Diets and Diseases, Eating Disorders, Food Chemistry, Engineering and Microbiology, Food Conservation and Preparation, Food Machinery, Food Packaging, Food Safety and Hygiene, Food Science and Technology, Grain and Oil Engineering, Healthy Eating Initiatives, Hormonal Regulations, Malnutrition, Maternal and Infant Nutrition, Nutrition Physiology, Nutrient Metabolism, Nutrition and Immunology, Obesity, Proteins and Amino Acids, Public Health Nutrition, Sensory Analysis, Sports Nutrition, Vitamins and Minerals. Submission email: ipsjournal2@gmail.com WhatsApp: +234(0)7039618485
Influence of Storage Conditions and Processing Treatments on the Quality and Safety of African Star Apple (Chrysophyllum albidum) Juice: A Four-Week Comparative Study
African star apple (Chrysophyllum albidum) is a major component of alley farming system in the rainforest agro-ecological zone in Nigeria. It boasts a rich blend of nutrients and bioactive constituents that make it attractive as an economic crop. In this study, the effect of storage conditions and processing treatments on the quality and safety of its extracted juice were examined. Ginger extract was added to African star apple juice; the product was stored at both ambient and refrigerated conditions after pasteurization, for a period of four (4) weeks. The pH, total titratable acidity, total suspended solids and vitamin C content were carried out on the samples. The juice samples were also examined for microbial contamination during the period of storage. The results show that the acidity increased with longer storage duration. The total suspended solids (TSS) ranged from 150.40 mg/L to 220.00 mg/L after four weeks. The storage conditions and treatments exerted variable TSS values in the juices. Spicing the African star apple juice with ginger combined with pasteurization and refrigeration raised the vitamin C content from 3.40 mg/100 mL to 6.85 mg/100 mL. This hurdle effect (spicing combined with pasteurization and refrigeration) significantly reduced the microbial load of the juice. In conclusion, it is evident that the treatments combined with cold storage enhanced nutritional quality and safety of the African star apple juice.
Copyright (c) 2026 Adesola B. Adeniyi, Kennedy O. Umuze, Harrison E. Eriakha, Victor N. Enujiugha https://creativecommons.org/licenses/by/4.0
Assessment of the Influence of Cooking Methods on Antibiotics Residues in Chicken Meat
Unacceptable levels of antibiotics residues in chicken meat have dire implications for food safety and public health. This study assessed the influence of thermal processing methods on gentamicin and doxycycline residues in some tissues (liver, gizzard and skin) of broiler chicken exposed to a cocktail of both agents. Nine (9) one-day-old broiler chickens were reared under controlled conditions and divided into three experimental groups: a control group, an antibiotic-treated group that observed a withdrawal period, and an antibiotic-treated group without withdrawal period. Samples were subjected to boiling, roasting, and deep frying before residue analysis using gas chromatography. Considerable residue levels reduction of both agents were achieved by boiling (72.9 – 81.5%), deep-frying (68.1 – 92.4%) and roasting (61.1 – 91.1%) in the tissues. Kruskal-Wallis analysis indicated that these reductions were significant for deep-frying in the gizzard and skin (p = 0.014) and by boiling in the liver (p = 0.038) for gentamicin residues. Doxycycline residues were significantly reduced by roasting in the gizzard (p = 0.028); boiling in the liver (p = 0.01) and deep-frying in the skin (p = 0.027). Generally, liver antibiotic residues could be significantly reduced by boiling while gizzard and skin residues by deep-frying and roasting. Notably, thermal processing did not completely eliminate residues, especially in samples from the non-withdrawal group, emphasizing that cooking alone cannot substitute for proper withdrawal compliance prior to slaughter. The observation of withdrawal period of greater than 15 days is recommended as this could well complement the effort to reduce untoward antibiotic accumulation in consumers.
Copyright (c) 2026 Promise Emeke Osagie, Onyenmechi Johnson Afonne, Emeka Chinedu Ifediba https://creativecommons.org/licenses/by/4.0
Sensory Properties, Proximate, Vitamin and Anti-Nutrient Composition of Awara-Based Kilishi Analogue with Suya Spice
Awara-based kilishi analogue with suya spice was produced and subjected to sensory, proximate, vitamin and antinutrient analysis using standard methods. The awara-based kilishi formulated with awara:suya spice ratio of 83.33:16.67, 79.85:20.15 and 75.62:24.38 showed percentage acceptability index of 82.78, 85.56 and 80.0%, respectively, which means high consumers acceptance and was further analyzed. The awara-based kilishi with suya spice with ratio 83.33:16.67 had the highest protein [35.04%], fiber (0.63%) and fat [22.92%] level while 75.62:24.38 ratio had the highest ash [3.99%] and carbohydrate [38.88%] with least moisture of 5.08%. Sample ratio 75.62:24.38 contained the highest level of vitamin B12 [230 µg/100], B6 [1020µg/100], B1 [420µg/100] and C [35.40mg 100g-1]. Stachyose, trypsin, lectin, phytate, glycine and raffinose content of the awara-based kilishi analogue samples ranged from 0.54 to 0.83, 1.15 to 1.19, 0.14 to 0.19, 2.19 to 2.25, 0.22 to 0.73 and 0.24 to 0.27mg 100g-1 and were all within acceptable limits. The addition of the suya spice notably enhanced the ash and crude fiber content of the awara-based kilishi compared to the control [100% awara-based kilishi without suya spice] sample. Findings showed the product to be a viable alternative to traditional animal-based kilishi when considering health and environmental effect.
Copyright (c) 2026 Eunice Ngozi Odoh, Chisom Chimdi Ojiabo, Clement Chinedum Ezegbe, Cynthia Kenechukwu Onyenwenwa, Jennifer Oluebube Orji, Ernest Chukwusoro Igwe https://creativecommons.org/licenses/by/4.0
Proximate and Elemental Analysis of Desert Date (Balanites aegyptiaca) Leaves: A Rich Medicinal Plant of Public Health Value
Balanites aegyptiaca, commonly known as Desert Date, is a valuable tree species found in arid and semi-arid regions, traditionally used for its nutritional and medicinal properties. This study evaluated the proximate and elemental composition of Desert Date leaves using AOAC methods. The desert date leaves were purchased at Jimeta modern market and the experiment was carried out at Science Laboratory Technology Laboratory. Proximate analysis revealed that the leaves contain low moisture content (8.50%) and high dry matter (91.50%), with substantial crude protein (28.42%), crude fiber (12.81%), and carbohydrate (44.86%) levels, but low crude fat (1.91%). Elemental analysis identified iron (5.224 mg/100g), calcium (5.714 mg/100g), and potassium (1.550 mg/100g), all below the recommended dietary allowances, along with trace amounts of zinc (0.290 mg/100g) and sodium (0.292 mg/100g). These findings suggest that Desert Date leaves could serve as a nutritional supplement, particularly for protein and fiber, though their mineral contribution is limited.
Copyright (c) 2026 Fukadi Gambiye Sunday, Diana Adar Dabo, Nanre Naomi Musa, Mandau Lazarus Yusuf, Vongha Augusta Chiwendu, Solomon Panshak Dawal https://creativecommons.org/licenses/by/4.0
Banana Peel Bioconversion via Lactobacillus acidophilus: A Sustainable Approach to Short-Chain Fatty Acid Optimization in Rat Gut Physiology
The gastrointestinal tract hosts a complex microbial ecosystem that produces short-chain fatty acids (SCFAs), which are critical signaling molecules and energy substrates that profoundly influence intestinal physiology, immune regulation, and systemic metabolic homeostasis. Banana peel, an abundant agricultural waste product, remains underutilized despite its rich content of fermentable fiber and bioactive compounds. Limited studies explore the impact of Lactobacillus-fermented banana peel on gut SCFA levels in rats, warranting investigation into its potential as a gut health modulator. This study was carried out to evaluate the effect of Lactobacillus-fermented banana peel on the modulation of short-chain fatty acid levels in the gut of rats and to investigate its potential as a gut health modulator. The fermenter used in this study was obtained following standard microbiological techniques. Banana peel was collected, processed, homogenized, and fermented using solid-state fermentation method, and this was incorporated as a feed additive and assessed for its impact on SCFAs of rat gut using in vivo techniques. The fermenter (Lactobacillus acidophilus strain DSM20079) was characterized culturally, morphologically, biochemically, and molecularly (100% 16S rRNA gene identity). Results showed that the fermented banana peel significantly modulated SCFA levels in the test group compared to the control. Acetate increased notably from 66.32% to 69.90%, remaining within the reference range of 50–72%. Propionate showed a substantial increase from 22.30% to 27.84%, staying within the normal range of 15.40–30.30%. N-valerate exhibited a slight increase from 3.01% to 3.09%, within the reference range of 0.80–5.00%. Notably, n-butyrate markedly decreased from 2.04 mg/L in the control group to 0.97 mg/L in the test group, moving from above the reference range (0.80–1.00 mg/L) into the normal range. All these effects were statistically significant (P < 0.05). The study concludes that Lactobacillus-fermented banana peel exhibited pronounced activity on the levels of short-chain fatty acids in the guts of rats. Hence, it could be used as an additive for healthy feed and as a potential strategy for modulating gut health through SCFA enhancement.
Copyright (c) 2026 M. N. Okeke, I. E. Okoye, I. H. Iheukwumere, C. M. Iheukwumere, M. I. Nwachukwu, I. O. Nwachukwu, I. A. C. Mbachu https://creativecommons.org/licenses/by/4.0
Consumer Perceptions and In Vitro Anti-Inflammatory Activities of Cookies Produced from Wheat and Soybean Composite Flour Blends
Cookies offered several important advantages including; wide consumption, relatively long shelf life, good eating quality, highly palatable and acceptable in most countries. This study thus, investigated the quality of cookies produced from wheat-soybean composite flour blends at different ratios. The soybean seeds were thoroughly processed, milled, sieved and mixed with the commercial wheat flour. Four blends namely: WSY 1 (100:0), WSY 2 (30:70%), WSY 3 (40:60%) and WSY 4 (50:50%) (wheat:soybean), respectively were prepared and later used to bake cookies. The proximate, anti-inflammatory (protein denaturation and cyclooxygenase inhibition) activities of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. The anti-inflammatory results showed the inhibitory potentials of the cookies against the cyclo-oxygenase activities at low concentration (IC50; 12.85 mg/ml, respectively) when compared to sodium diclofenac (18.60 mg/ml), a well-known and common non-steroidal anti-inflammatory drug. No panelist showed a total dislike for the taste of any of the samples. The added kidney bean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce cookies from wheat-soybean composite flours loaded with high protein contents to serve as effective anti-inflammatory agents (low IC50).
Copyright (c) 2026 Bosede Oluwatoyin Ogungbesan, Praise Olusegun Oloye https://creativecommons.org/licenses/by/4.0
Antimicrobial Effects and Comparative Analysis of Xylopia aethiopica (Uda) and Monodora myristica (Ehuru) as Natural Preservatives for Abacha (African Salad)
This study evaluated the antimicrobial efficacy of Xylopia aethiopica (Uda) and Monodora myristica (Ehuru) as natural preservatives for Abacha (African salad), a traditional Nigerian ready-to-eat food that is highly susceptible to microbial contamination. Abacha samples were obtained from two vendors, treated with different concentrations (2% and 5%) of Uda and Ehuru, and stored for 4 h at ambient temperature. Microbial analyses were conducted immediately upon arrival and after storage. The pH was evaluated, and microbial load was assessed using nutrient agar and selective media, including MacConkey agar, Mannitol Salt Agar, Eosin Methylene Blue agar, and Salmonella–Shigella agar, followed by biochemical tests for bacterial identification. Sensory evaluation was conducted using a 9-point hedonic scale. Five bacterial species were identified: Staphylococcus aureus, Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, and Enterobacter spp. Ehuru exhibited the highest antimicrobial activity, with 5% Ehuru reducing microbial counts to near-baseline levels of 1.1 × 10³ and 1.2 × 10³ CFU/mL. Compared to untreated controls, which had 2.5 × 10³ and 3.3 × 10³ CFU/mL from vendors A and B, respectively. Uda also demonstrated inhibitory effects, but with lower efficacy and reduced sensory acceptability. Abacha with 2% Ehuru-treated samples recorded higher overall acceptability scores of 8, whereas Uda-treated samples were poorly rated, particularly in terms of taste and overall acceptability. These findings highlight the superior potential of Ehuru as a culturally relevant natural preservative for Abacha, combining effective microbial inhibition with high consumer acceptance. The adoption of indigenous spices in food preservation could reduce reliance on synthetic preservatives, thereby enhancing food safety and public health in Nigeria.
Copyright (c) 2026 Chidinma A. Okafor, Ruth E. Ugwu, Favour E. Ogukah https://creativecommons.org/licenses/by/4.0
Glycemic Response of Selected Fruits among Type 2 Diabetic Patients in Ibadan, Nigeria
Type 2 diabetes mellitus (T2DM) requires careful dietary management to control postprandial blood glucose levels. This study assessed the glycemic response of selected fruits among individuals with T2DM in Ibadan, Nigeria. An experimental design was employed involving adult diabetic patients attending a tertiary hospital. Participants consumed five selected fruits (banana, pineapple, orange, watermelon, and pawpaw), each standardized to provide 50 g of available carbohydrate, as well as a reference glucose solution. Capillary blood glucose levels were measured at baseline and at 30, 60, 90, and 120 minutes post-consumption. Glycemic response indices, including peak postprandial blood glucose (PPBG), mean incremental blood glucose (MIBG), and 2-hour postprandial blood glucose (2hPBG), were calculated. Results showed that all fruits elicited increases in blood glucose levels, with peak responses occurring at 30 minutes. Pineapple and watermelon produced higher glycemic responses, with MIBG values of 90.30 ± 25.54 mg/dL and 102.43 ± 108.62 mg/dL, respectively, while pawpaw (31.28 ± 14.03 mg/dL) and banana (39.69 ± 34.76 mg/dL) showed lower responses. Similar patterns were observed across the study periods. In conclusion, selected fruits differ in their glycemic impact among individuals with T2DM. Fruits such as pawpaw and banana may be more suitable for glycemic control, while pineapple and watermelon should be consumed in moderation. These findings provide useful evidence for guiding dietary recommendations and improving glycemic management among diabetic patients.
Glycemic Response , Fruit Consumption, Type 2 Diabetes
Copyright (c) 2026 Taibat M. Oduneye, Olusola Ladokun https://creativecommons.org/licenses/by/4.0
Molecular Analysis and In Vitro Pathogenicity Evaluation of Bacteria Isolated from Frozen Chicken
The consumption of frozen chicken has been associated with foodborne illnesses, posing significant public health concerns. Despite the importance of food safety, there is a dearth of information on the pathogenic potential of bacteria isolated from frozen chicken. This study aims to investigate the in vitro pathogenicity of bacteria from frozen chicken, addressing the gap in knowledge on the food safety implications of these microorganisms. Various strains of bacteria were isolated from frozen chicken samples collected from different locations in Awka Metropolis. The isolates were characterized based on their cultural, morphological, biochemical and molecular features. The pathogenic profiles of the isolates were evaluated using an in vitro approach. Statistical analysis was performed using the student "t" test and one-way analysis of variance (ANOVA). The bacterial isolates identified in the frozen chicken samples included Staphylococcus aureus strain C868, Pseudomonas aeruginosa strain 214, Vibrio cholerae strain 112Vc02 and Salmonella enterica subspecies enterica serovar Enteritidis. Significant pathological effects were observed in blood agar, and reaction with Congo red when the bacterial isolates were exposed using in vitro technique. This study demonstrates that different strains of bacteria isolated from frozen chicken samples exhibited distinct and varied pathological effects with Vibrio cholerae strain 112Vc02 showing the highest pathological features.
Copyright (c) 2026 O. H. Obiefuna, E. C. Onwuofor, A. C. Nduka, B. O. Uba, I. N. Ebenebe, F. O. N. Ngozika, C. A. Mere, P. A. Egbe https://creativecommons.org/licenses/by/4.0
Effect of Roselle-Beetroot-Fig Blended Infusions on Blood Glucose and Glycemic Response in Rats
This study evaluated the antihyperglycemic effects and glycemic index (GI) of roselle (Hibiscus sabdariffa), fig (Ficus carica), and beetroot (Beta vulgaris) infused beverages in rats. Formulations included RBF (20% fig, 36.29% beetroot, 43.71% roselle), RFF (45% fig, 55% roselle), BFF (42.5% fig, 57.5% beetroot), and FBR (35% beetroot, 65% roselle). Beverages were prepared at 2.5%, 5.0%, and 7.5% concentrations. Glucose and a commercial herbal tea served as reference and comparator, respectively. All formulations significantly (p < 0.05) reduced postprandial blood glucose (PBG) compared to the glucose control, which exhibited a sharp spike (>300 mg/dL). A dose-dependent response was observed, with 7.5% concentrations producing the greatest glycemic attenuation. Notably, FBR and RBF reduced peak glucose levels by up to ~70%. All beverages were classified as low GI (≤55), with values ranging from ~30% to 47%. The lowest GI was observed in FBR (30%) and RBF (35%) at 7.5%, outperforming the commercial herbal tea. These findings highlight the potential of optimized botanical infusions as functional, low-GI dietary interventions for managing hyperglycemia, metabolic syndrome, and type 2 diabetes.
Postprandial glycemia, Glycemic Index, Functional beverages
Copyright (c) 2026 Taiwo M. Jacob, Oluwole S. Ijarotimi, Isaac B. Oluwalana https://creativecommons.org/licenses/by/4.0
Assessment of Nutritional Knowledge, Dietary Habits, and Oral Health Practices among Children Aged 7-10 Years, in Government Primary Schools in Ibadan, Oyo State
Introduction: Childhood is a critical period for establishing healthy nutrition and oral hygiene behaviors. This study assessed the nutritional knowledge, dietary habits, and oral health practices among children aged 7–10 years attending government primary schools in Ibadan Northeast Local Government Area, Oyo State. Methods: A descriptive cross-sectional design was employed. A total of 211 pupils were selected using multistage sampling from three government schools. Data were collected using a structured, pre-tested questionnaire and analyzed with SPSS. Descriptive statistics and chi-square tests were performed, with a significance level of p < 0.05. Results: The mean age of respondents was 8.9 ± 1.16 years, with females comprising 55% of participants. Most children identified as Christian (55.9%) or Muslim (40.3%). Overall, 41.7% demonstrated poor nutritional knowledge, while only 18.5% exhibited good knowledge. Gender, age, and socio-religious factors were not significantly associated with knowledge levels (p > 0.05). Slightly more girls had good knowledge than boys (20.7% vs. 15.8%), though not statistically significant. Parental education, particularly fathers’, showed a nonsignificant trend toward influencing knowledge (p = 0.099). Carbonated beverages were the most frequently consumed drinks (39.8% daily), while 10% reported daily alcohol intake. Fruits such as oranges were commonly consumed, whereas dates and guava were least preferred. Conclusions: The findings emphasize the need for structured school-based nutrition and oral health education programs, enhanced parental involvement, and stricter regulation of unhealthy beverages to promote healthier lifelong behaviors in children.
Nutritional Knowledge, Dietary Habits, Oral Health Practices, School-aged Children, Public Primary Schools
Copyright (c) 2026 Olanike Olubunmi Balogun, Olajumoke Precious Olaniran, Igbagboyemi Adesola Deniran, Oluwadamilola Bukola Adekolujo, Eniola Rebecca Adewusi https://creativecommons.org/licenses/by/4.0
Prevalence of Overweight and Obesity among Staff of the Neuropsychiatric Hospital Aro, Abeokuta
Background: Overweight and obesity are increasingly prevalent among healthcare professionals, raising concerns about occupational health, productivity, and long-term well-being. Objectives of the Study: This study assessed the prevalence, associated risk factors, and correlates of overweight and obesity among staff of the Neuropsychiatric Hospital, Aro, Abeokuta, Nigeria. Methodology: A descriptive cross-sectional study design was employed. A total of 282 apparently healthy hospital staff were recruited using Cochran’s formula for proportions. Data were collected using a semi-structured questionnaire on socio-demographics, lifestyle, and dietary habits, alongside anthropometric measurements including weight, height, body mass index (BMI), and waist circumference. Descriptive statistics summarized baseline characteristics, while chi-square tests, t-tests, ANOVA, and correlation analysis were used to examine associations between overweight/obesity and risk factors. Statistical significance was set at p < 0.05. Results: Of the 282 respondents, 45.4% were male and 54.6% were female, with a mean age of 39.1 ± 9.15 years. The prevalence of overweight was 39.7%, while obesity was 23.4%. Obesity was significantly more prevalent among female staff than male staff (19.0% vs. 7.0%, p = 0.036). Among respondents classified as obese, 69.7% were female and 30.3% were male (p = 0.010). Significant correlations were observed between BMI and age (p = 0.022), income (p = 0.002), and moderate-intensity physical activity (p = 0.010). Waist circumference revealed that 37.6% of respondents were at substantial risk of obesity-related complications. No significant associations were found with alcohol consumption, smoking, or meal skipping. Conclusion: Overweight and obesity are highly prevalent among staff of the Neuropsychiatric Hospital, Aro, Abeokuta, with female gender, increasing age, higher income, and reduced physical activity identified as important risk factors. Workplace health promotion programs are essential to reduce the burden of obesity and its associated risks among healthcare workers. Keywords: Overweight, Obesity, Prevalence, Risk factors, Hospital staff, Nigeria. Highlight/Key Messages · Nearly two-thirds (63.1%) of hospital staff were overweight or obese, with 39.7% overweight and 23.4% obese. · Female staff had a significantly higher obesity prevalence than males (19.0% vs. 7.0%, p = 0.036), and constituted the majority of obese respondents (69.7%). · Over half (58.9%) of staff had increased or substantial waist circumference risk. · Sedentary behavior, meal skipping, and frequent snacking were common and associated with higher excess weight prevalence.
Copyright (c) 2026 Olabisi Ajoke Mbe-Godfrey, Olanike O. Balogun, Olajumoke P. Olaniran https://creativecommons.org/licenses/by/4.0
Assessment of Fermented Chicken Feather Mixed with Fish Meal as a Chicken Additive for Healthy Broiler Chicks
Maintaining healthy gut function in chicks is crucial for the poultry industry, as it impacts of growth and productivity. This study aimed to investigate the effects of Lactobacillus acidophilus-fermented chicken feather and bean chaff on modulating short-chain fatty acids (SCFAs) in chick gut and growth performance. The fermenter was isolated and characterized using cultural, morphological, and biochemical tests, and authenticated using molecular techniques. The isolate was identified as Lactobacillus acidophilus strain DSM20079. The SCFAs profile, body weights, organ weights, feed intake, and hematological indices of the control and test groups were analyzed. The test group also showed improved body weights, feed intake, and hematological indices. Statistical analysis revealed significant differences (p < 0.05) in the levels of SCFAs, body weights, and hematological indices between the test and control groups. The study concluded that Lactobacillus acidophilus-fermented chicken feather and bean chaff promotes growth, and enhances gut health in chicks. This study contributes to knowledge by providing evidence on the prebiotic potential of Lactobacillus acidophilus-fermented chicken feather and bean chaff in promoting gut health in poultry.
Copyright (c) 2026 F. C. Ezeoke, I. H. Iheukwumere, C. M. Iheukwumere, B. C. Unaeze, J. N. Ezendianefo, O. Abba, M. A. Idigo, C. C. Aniekwu, I. S Anagor, S. C. Ochibulu, H. C. Nnadozie https://creativecommons.org/licenses/by/4.0
Assessment of the Prebiotic Potential of Fermented Groundnut Chaff and Fish Meal Blend on the Performance of Broiler Chicks
The use of antibiotics in poultry production has led to the development of antibiotic-resistant bacteria, posing a significant threat to human health. The need for alternative feed additives to promote growth and health in broiler chicks is urgent. Fermented groundnut chaff and fish meal blend has shown potential as a prebiotic, but its effects on broiler chicks' performance are unknown.. This study was undertaken to evaluate the effect of fermented groundnut chaff mixed with fish meal as a chicken additive for healthy broiler chicks. The effects of the fermented feeds on the broiler chicks were determined using in vivo techniques. The isolate P was identified as Lactobacillus acidophilus strain DSN20079 (LADSM) based on cultural, morphological, biochemical, and molecular characteristics. The mixture of groundnut chaff and fish meal, fermented by LADSM was incorporated into the diet of broiler chicks, and its effects on growth performance, organ weights, feed intake, and hematological indices were evaluated. The results showed that the body weights of the chicks in the test group were significantly higher (p<0.05) than those in the control group from week 2 to week 6. The feed conversion ratio of the test group was significantly lower (p<0.05) than that of the control group from week 3 to week 6. The organ weights of the chicks were not affected by the inclusion of the feed additive in the diet. The white blood cell count and lymphocyte percentage were significantly higher (p<0.05) in the test group compared to the control group. The study suggest that the mixture of groundnut chaff and fish meal, fermented by LADSM has potential as a probiotic feed additive for broiler chicks, improving growth performance and blood indices without any adverse effects on organ weights.
Copyright (c) 2026 A. O. Obianom, I. H. Iheukwumere, C. M. Iheukwumere, V. E. Ike, J. N. Ezendianefo, D. J. Okongwu, O. Abba, C. A. Mere, P. A. Nnagbo https://creativecommons.org/licenses/by/4.0
Corollary of Lactobacillus Fermented Plantain Peel on Growth Performance of Rats
Plantain peel, a significant agro-waste, represents an untapped resource for animal nutrition, necessitating exploration of its bioconversion into a valuable feed additive. This study investigated the corollary of supplementing rat feed with plantain peel fermented by a novel isolate on growth performance and physiological safety. The fermenting organism was isolated and rigorously characterized as Lactobacillus acidophilus (strain DSM20079, Accession CP020620.1) through cultural, biochemical, and molecular (100% identity) analyses. Over a six-week trial, rats fed the fermented supplement exhibited a markedly superior growth trajectory. The final body weight of the test group (324.60 ± 1.51 g) was significantly higher than that of the control group (248.00 ± 1.47 g) (p < 0.05). Body Mass Index (BMI) was also higher in the test group (0.66 g/cm²) but remained below the threshold for obesity (0.68 g/cm²). Critically, organ weights (liver, kidney, lungs, heart) and key serum biomarkers for liver (ALT, AST) and kidney (creatinine, urea) function showed no significant differences (p > 0.05), confirming the supplement's non-toxic nature. However, assessment of oxidative stress via malondialdehyde (MDA) levels indicated a statistically significant overall increase in the test group (p = 0.03), suggesting an elevated oxidative state. In conclusion, Lactobacillus acidophilus-fermented plantain peel is a safe and effective probiotic supplement that significantly enhances growth performance in rats without inducing organ toxicity or obesity, though its pro-oxidant effect requires further study to optimize its application as a sustainable nutraceutical.
Minerals, Vitamin Profile and Functional Properties of Aerial Yam (Dioscorea bulbifera) Flour used as Meals in Akwa Ibom State, Nigeria
Aerial yam (Dioscorea bulbifera) is an underutilized tuber with considerable nutritional and functional potential that could contribute to dietary diversification and food security in Nigeria. This study evaluated the mineral composition, vitamin profile and functional properties of aerial yam flour used as meals in Akwa Ibom State, Nigeria. Standard analytical procedures prescribed by the Association of Official Analytical Chemists (AOAC) were employed. Potassium was determined using flame photometry, while calcium, magnesium, iron, chlorine, manganese and iodine were analyzed using atomic absorption spectrophotometry. Vitamins analyzed included thiamine (vitamin B₁), riboflavin (vitamin B₂), pyridoxine (vitamin B₆), folate (vitamin B₉), and ascorbic acid (vitamin C) using established methods. Functional properties such as bulk density, water absorption capacity, emulsification capacity, foaming capacity, oil absorption capacity and least gelation capacity were evaluated. Data were analyzed using SPSS and presented as mean ± standard error. Comparative analysis showed significant differences (p < 0.05) between aerial yam flour and control corn flour. Aerial yam flour had significantly higher chlorine content (38.97 ± 0.01 mg/100 g) but lower iron, potassium, calcium, manganese and iodine contents compared to corn flour, while magnesium levels were comparable. Vitamin analysis indicated that aerial yam flour is a good source of vitamin C but contained lower levels of vitamins A, B-complex (B₁, B₂, B₆, B₉), and vitamin B₁₂. Functional property evaluation revealed high bulk density (0.88 ± 0.01 g/ml), high water absorption capacity (75.37 ± 0.02%), and strong gelation ability, indicating suitability for moisture-rich and thickened food formulations.
Copyright (c) 2026 Mfoniso E. Udo, I. A. Thomas, Anne Edima-Nyah https://creativecommons.org/licenses/by/4.0
Phytochemical Properties and In Vitro Anti-Diabetic Potential of Extruded Composite Flakes: Influence of Flakes Composition And Extrusion Temperature
The study aimed to understand the impact of flakes composition and extrusion temperature on the phytochemical properties and in Vitro Anti-Diabetic Potential of Extruded Flakes. Jackbean flour was produced from washed jackbean, soaked (4 hours), germinated (3 days), oven dried (60oC until constant weight). Maize and plantain flours were prepared following recommended method. Different flour blends were obtained using design mixture of Response Surface Methodology (RSM) software applications and the glycemic index of selected runs were evaluated. The selected samples were extruded at various temperatures (100, 120 and 140oC) and evaluated for their phytochemical properties, in vitro anti diabetic potential, phenolic and amino profile. Results showed that the most significant decrease across the sample formulation was in sample B with values decreasing with increased temperature ranging from 0. 025 ± 0. 00 mg/g (A140) to 0. 0095 ± 0.00 mg/g, (B140). Tannins and flavonoids were generally reduced more when the extrusion temperature was raised for formulation B although phenols and oxalates behaved differently depending on the sample formulation. However, In Sample A generally, high-temperature extrusion (140 °C) seems to preserve or even concentrate both tannin and oxalate levels. Aside sample B100 with an ABTS value of 6. 74025 ± 0. 21, the majority of samples (A140, B140, A120 and A100) did not differ statistically significantly (p 0. 05), with the sample A120 showing the best DPPH, Fe2+, OH- anti-oxidant activities among samples. Better protein retention or digestibility may be favored by B100s formulation or extrusion conditions as indicated by its higher total amino acid content. In comparison to A120, B100 has a higher concentration of both non-essential amino acids and essential amino acids (EAAs) which suggests better nutritional completeness. The retention and degradation of anti-nutritional compounds are significantly influenced by the extrusion temperature and blend composition.
Jackbean, Plantain, Maize, Extrusion, Phytochemical, Anti-oxidants, Amino acid
Copyright (c) 2026 Olalekan Adun Ilara, John A. V. Olumurewa, Oluwole Steve Ijarotimi https://creativecommons.org/licenses/by/4.0
Extrusion Temperature Influence on the Chemical and Functional Properties of Plantain, Jack-Bean and Maize Based Flakes
The study evaluated the effect of extrusion temperature on the chemical and functional properties of the flour blends extruded into flakes to determine their impact on its nutritional quality. The raw plantain was peeled, sliced, air oven-dried at 60oC until constant weight was achieved, milled and sieved to obtain plantain flour, while maize was also processed to obtain maize flour. Similarly, jack-bean was washed, soaked for 4 hours, germinated for 3 days, oven dried at 60oC until constant weight, and milled to obtain jack-bean flour. The flour samples were mixed at different proportions to obtain different flour blends of low glycemic profile using design mixture of Response Surface Methodology (RSM) software applications. The glycemic profile of the generated runs from the RSM was evaluated. The selected flour blend on the basis of low glycemic profile and high resistant starch - Sample A (60% maize flour, 15.5% plantain and 24.5% jack bean flour) and Sample B (75% maize flour, 10% plantain flour and 15% jack bean flour) were extruded at various temperatures (100, 120 and 140oC). Within the experimental temperature range, higher extrusion temperatures typically resulted in lower levels of moisture and carbohydrates as well as increased levels of protein, ash and crude fiber. This shows that the chemical properties of the flakes are generally impacted by extrusion temperatures. The range of the bulk density was 0.801 g/ml (A140) to 0.625g/ml (B100). Increased bulk densities were generally the result of higher extrusion temperatures indicative of more compaction and reduced porosity in the extrudates. It is recommended that the intended use of the finished product be taken into consideration and extrusion temperature be carefully optimized to produce composite flakes of high nutritional quality. In selecting the processing conditions, moderate extrusion temperatures (120oC) are needed to balance the chemical and functional properties of the samples.
Copyright (c) 2026 John A. V. Olumurewa, Oluwole Steve Ijarotimi, Olalekan Adun Ilara https://creativecommons.org/licenses/by/4.0
Development and Evaluation of Chia Fortified Cassava Soy Biscuits
Biscuits are widely consumed cereal-based snacks; however, rising wheat import costs and increasing gluten intolerance in African especially, Nigeria necessitates exploring alternative flour sources. This study investigates the use of composite flours made from cassava, soybean, and chia seeds for biscuit production. Cassava flour was prepared through fermentation and drying, while soybean and chia seeds were soaked, dried, and milled. Composite flours were formulated in varying ratios, with cassava content ranging from 60% to 100%, and used to produce biscuits. The flours and biscuits were subjected to proximate, anti-nutrient, functional, vitamin, mineral and sensory analyses. Results of the flour blends have moisture, fat, ash, fibre, protein, carbohydrate content ranging from 8.05 to 11.10%, 4.10 to 4.30%, 3.15 to 4.31%, 2.06 to 3.04, 4.89 to 11.06% and 67.57 to 75.83%, respectively. The tannins (0.24-1.08 mg/g) and phytate (0.49-1.54 mg/g) content were within the acceptable recommended safe level. Vitamin B1 and B3 levels, as well as calcium and potassium content, improved with increased in soybeans and chia powder in the composite flour. Sensory evaluation showed that Sample A (60% cassava, 30% soybean, 10% chia) had the highest acceptability in taste and texture, while Sample C (80% cassava, 15% soybean, 5% chia) exhibited optimal nutritional value. These findings support the development of nutritious, gluten-free biscuits tailored to evolving consumer health needs and dietary preferences.
Copyright (c) 2026 Oladoyin R. Ohijeagbon, Sameerah S. Umaru, Rachel O. Adetola, Esther T. Oladimeji https://creativecommons.org/licenses/by/4.0
Isolation and Identification of Spoilage Organisms in Bakery Products: Comparative Study of the Effects of Formulation Factors and Preservatives
Bakery products are highly susceptible to microbial spoilage, which compromises shelf life, safety, and overall quality. This study evaluated the effects of chemical preservatives and formulation-based interventions on the microbial stability, physicochemical properties, and sensory quality of bread and cake stored at ambient temperature for 12 days. Four samples were assessed: preserved bread (PB) containing calcium propionate, unpreserved bread (UB), preserved cake (PC) formulated with calcium propionate and vinegar, and reformulated cake (RC) produced using hot milk without chemical preservatives. Microbiological analyses, pH and moisture determination, and sensory evaluation were conducted at regular intervals during storage. Results indicated that bread samples exhibited higher microbial loads than cakes. Total bacterial counts ranged from 0–8.15 log₁₀ CFU/g in PB and 0–7.18 log₁₀ CFU/g in UB, while lower values were recorded for cakes, particularly RC (0–4.0 log₁₀ CFU/g). Unpreserved bread showed the highest coliform, Staphylococcal, and fungal counts, suggesting post-baking contamination and rapid spoilage. Visible mold growth appeared by day 9 in UB and PC, whereas PB and RC remained visually mold-free throughout storage. A diverse range of bacterial and fungal genera associated with spoilage and food safety concerns were isolated across samples. Physicochemical analysis revealed declining pH and increasing moisture content in bread samples, conditions that favored microbial growth. In contrast, RC maintained relatively stable pH and moisture levels, contributing to its superior microbial stability. Sensory evaluation showed a gradual decline in acceptability across all samples; however, RC retained the highest overall sensory scores by day 12. The study demonstrates that process-based interventions, such as hot-milk treatment, can significantly enhance the microbial stability and sensory quality of bakery products. While calcium propionate remains effective, combining preservatives with improved processing, hygiene, and moisture control offers a more sustainable approach to extending bakery product shelf life.
Copyright (c) 2026 Nnenna J. P. Omorodion, Amarachi M. Obiesie https://creativecommons.org/licenses/by/4.0
Standardized Protocol for the Phytochemical Characterization of Carica papaya as a Foundational Tool for Public Health Nutrition Research
Background: The integration of traditional food plants like Carica papaya (paw paw) into public health nutrition is hindered by inconsistent phytochemical methods, leading to irreproducible data and stalled implementation. Objective: This study aimed to develop and validate a comprehensive, reproducible laboratory protocol for the extraction, fractionation, and quantitative phytochemical analysis of C. papaya leaves and seeds. Methods: A stepwise protocol was developed, encompassing: botanical authentication and optimal drying, sequential methanol extraction, bioactivity-guided fractionation for alkaloids and flavonoids, qualitative screening, and quantitative spectrophotometric assays for key phytochemical classes. The protocol was applied to leaf and seed samples with yield calculations and statistical validation. Results: Methanol extraction yielded 17.51% from leaves and 11.59% from seeds. Fractionation successfully isolated target compounds, with flavonoid yields (7.05–7.96%) exceeding alkaloid yields (2.65–2.97%). Quantitative analysis revealed a phytochemical profile dominated by saponins (1249.83 mg/g in leaves, 723.65 mg/g in seeds), followed by phenolic compounds and alkaloids. Conclusion: This standardized methodology provides an essential toolkit for generating consistent, chemically defined plant extracts. It ensures reproducibility and comparability, supporting the evidence-based development of C. papaya and similar plants as sustainable nutritional resources in public health initiatives addressing malnutrition and dietary deficiencies.
Copyright (c) 2025 Hassan Abdulsalam Adewuyi, Timileyin Joshua Oluwadepo, Utitofon Ignatius Ntukuyoh, Ayodeji Ibraheem, AdeniyiOlusegun Oyeyemi, Busola Comfort Adedini, Bassey Jeremiah Usang https://creativecommons.org/licenses/by/4.0
Assessment of Nutritional Compositions, Functional Properties, Cyanogenic Potential and Carotenoids Retention in Dark Processed Pro-Vitamin A-Enriched Cassava/Wheat Composite Flour
Recent studies unraveled the roles of vitamin A-deficiency in the integrity of pancreatic β-cells and diabetes pathogenesis. Cassava is a cheap and largely cultivated staple crop in Nigeria. The flour can be incorporated into wide varieties of food products and could serve as a medium for micronutrient deficiency intervention. This study investigated the nutritional qualities, Hydrogen cyanide content, and carotenoid retention in pro-vitamin A-enriched cassava and wheat composite flour. The yellow cassava tubers (IBA154810) was obtained from the International Institute of Tropical Agriculture (IITA) Ibadan Oyo State Nigeria and processed into flour. Each flour blends were produced by mixing pro-vitamin A-enriched cassava flour (ACF) with wheat flour (WF) in ratio: 100%WF(control), 20% ACF:80%WF, 40%ACF:60%WF, 60% ACF:40%WF, 80%ACF:20%WF, 100% ACF. The water absorption capacity, oil absorption capacity, bulk density, foaming capacity and foaming stability of the samples ranged from (136.40 − 161.66)%, (125.40 − 153.66)g/ml, (0.75−0.81)%, (15.67−38.26)%, (3.98−19.57)% and (67.57−85.68)oC respectively. Total β-carotenoids, Retinol Activity Equivalent, ascorbic acid and fibre ranged from (75.6–1256µg/100g), (20.43 − 432.27 µg/100g), (9.33−48.47µg/100g), and (1.61−2.26g/100g) respectively. Total β-carotenoids, ascorbic acid, fibre, K, Ca, and Mg content of composite samples increases with cassava flour substitution. Ca is the most abundant mineral followed by K. The low cyanide content (0.08−2.23mg/kg) could guarantee sustainable production plan by minimizing energy and time utilised for detoxification process and prevent environmental contamination. The data revealed that ACF/WF composite samples had higher nutritional qualities compared to 100%WF (control) and could help combat the problem of vitamin A-deficiency and its associated diseases in Nigeria and other developing cassava-consuming countries.
Copyright (c) 2026 Josephine Odunayo Ilade, Adekunle Isiaka Amoo, Ganiyu Oboh, Stephen Adeniyi Adefegha https://creativecommons.org/licenses/by/4.0
Unlocking the Potential of Termite Gut Microbiome: Enhancing Nutritional Value through Bacterial Symbionts
The nutritional limitations of conventional feed ingredients have sparked interest in exploring alternative sources of nutrition. Macrotermes species, commonly known as termites, thrive on a recalcitrant lignocellulosic diet due to their symbiotic relationships with a diverse gut microbiota. These bacterial symbionts play a crucial role in nitrogen fixation, vitamin synthesis, and the production of hydrolytic enzymes. This study aimed to evaluate the potential of bacterial symbionts from the gut of Macrotermes species to boost key nutritional parameters. The nutritional parameters were determined using instrumentation and gravimetric techniques. The symbiont bacteria were characterized using standard microbiological techniques, and this revealed the presence of Lactiplantibacillus plantarum strain ZG308 (LPZ3), Limosilactobacillus fermentum strain 2760 (LF2), Bifidobacteriu dentum strain MB0148 (BDM1), and Bifidobacterium bifidum strain CNCM1-4319 (BBC4) as the bacterial symbionts. The results revealed that the treatment group D3 recorded the highest nutrient composition, followed by D4, D1, and D2. Statistical analysis revealed a significant difference in the nutrient composition among the treatment groups (p < 0.05). The study concluded that bacterial symbionts of Macrotermes species enhance growth performance and improve carcass nutritional quality. The distribution of the isolates in the studied insects revealed that LPZ3 was the most prevalent, followed by BBC4, LF2, and BDM1. These findings highlight the potential of bacterial symbionts from Macrotermes species as a frontier in nutritional biotechnology.
Copyright (c) 2025 M. A. Idigo, I. H. Iheukwumere, C. M. Iheukwumere, B. C. Nnaeze, C. J. Akulue, N. E. Nwakoby, J. N. Ezendianefor, V. E. Ike, A. O. Nnaedozie, S. N. Ezekwueche, I. S. Anagor, C. C. Aniekwe, F. C. Ezeoke, F. O. Okereke, S. C. Ochibulu https://creativecommons.org/licenses/by/4.0
Enhancing Nutritional Parameters with Bacterial Symbionts from Macrotermes Species: A Potential Frontier in Nutritional Biotechnology
Macrotermes species, commonly known as termites, have a unique gut microbiota that enables them to thrive on a recalcitrant lignocellulosic diet. These bacterial symbionts play a crucial role in nitrogen fixation, vitamin synthesis, and the production of hydrolytic enzymes. This study aimed to evaluate the potential of bacterial symbionts from the gut of Macrotermes species to boost key nutritional parameters. The bacterial symbionts used in this study were Lactiplantibacillus plantarum strain ZG308 (LPZ3), Limosilactobacillus fermentum strain 2760 (LF2), Bifidobacterium dentum strain MB0148 (BDM1), and Bifidobacterium bifidum strain CNCM1-4319 (BBC4). The results of this study revealed a significant increase in mineral and vitamin content in the treatment groups compared to the control group (p < 0.05). Specifically, the Nutrient-Enhanced Symbiont Group (D3) recorded the highest nutrient content, followed by D4, D2, and D1. The statistical analysis revealed a significant difference in the mineral and vitamin content among the treatment groups (p < 0.05). This study concludes that the bacterial symbionts of Macrotermes species enhance the micronutrients of feeds in agriculture, highlighting their potential as a frontier in nutritional biotechnology. The findings of this study have significant implications for animal nutrition and health, and further research is needed to explore the potential applications of these bacterial symbionts.
Impact of Breakfast Consumption on Academic Performance among in-School Adolescents in Egbeda Local Government Area, Ibadan Oyo State
Background: Breakfast is considered the most important meal of the day and is thought to have several benefits for diet quality, general well-being, cognitive function, and academic performance. Children and adolescents, specifically, are highly affected by the nutritional value of breakfast in terms of brain activity and cognitive behavior. Objectives: The general of this study was to assess the impact of breakfast consumption on academic performance of in-school adolescents in selected public secondary schools in Egbeda Local Government. Methodology: This study adopted a descriptive cross-sectional study design. A systematic random sampling was used to select 285 students from 3 different schools in Egbeda Local Government, which are Bishop Phillips, Urban Day Grammar School and Christ Anglican Secondary School. Ninety-five students were selected from each of the schools and this gave a 285 respondents as the sample size. Sample size was determined using Leslie Kish formula. Results: The study involved 285 secondary school students with a mean age of 14.59 ± 1.68 years. The majority were female (64.3%), while males constituted 34.7% of the respondents. The majority of the students (92.4%) reported consuming breakfast, while only 7.3% did not. Among those who consumed breakfast, 79.9% did so daily, and 19.1% rarely ate breakfast. . Among those who skipped breakfast, the most cited reason was lack of time (50.7%), followed by lack of appetite (25.0%) and food constraints (20.8%). Only 1.0% said they did not skip breakfast at all. Most respondents (88.5%) believed that breakfast consumption positively impacted their energy levels or focus in school. Conclusion: A high prevalence breakfast consumption was observed with most students eating daily and preferring home-made meals.
Copyright (c) 2025 Oluwadamilola Bukola Adekolujo, Esther Oluwatomiwa Neyin https://creativecommons.org/licenses/by/4.0
Physical and Sensory Properties of Millet-Soy Snack Bars Supplemented with Lactobacillus acidophilus
This study evaluated the physical and sensory characteristics of millet-soy-based snack bars enriched with Lactobacillus acidophilus. The bars were formulated using steamed and rolled millet, processed soybean, chopped cashew nuts, chopped dates, and date syrup as binder, with a probiotic component encapsulated in tempered chocolate. Physical attributes assessed included colour (L*, a*, b*), weight, and yield, while sensory evaluation covered appearance, aroma, taste, texture, and overall acceptability. Results showed that probiotic millet-soy snack bars (PSB) had significantly higher weight (28.33 – 38.00 g) and yield (0.92 – 1) compared to both the plain millet-soy bar (MSB) and an oat-based control (OSB). Objective colour analysis indicated that OSB had the lightest colour profile, while PSB had increased red values due to chocolate inclusion (30.21 – 40.93, 8.32 – 14.27 and 12.29 – 21.40 for L, a* and b* values respectively). Sensory results revealed that PSB was rated highest in taste and overall acceptability. The study concludes that millet-soy snack bars, particularly those enriched with probiotics, possess favourable physical properties and consumer appeal, highlighting their potential as nutritious functional snacks.
Copyright (c) 2025 Lucretia Ifeoma Barber, Patience Chisa Obinna-Echem, Homa Fyne-Akah https://creativecommons.org/licenses/by/4.0
Food Safety and Law: The Role of Microbiology in Ensuring Safe Food Products
Food safety is a fundamental public health issue and a critical component of economic stability and consumer trust. This paper examines the intricate relationship between food microbiology, food safety management systems, and the legal frameworks that govern the global food supply chain. Microorganisms, including bacteria, viruses, parasites, and fungi, represent the most significant cause of foodborne illnesses, with vast economic and human health consequences. This paper details the primary microbial pathogens responsible for foodborne diseases, their transmission routes, and the conditions that facilitate their growth and survival in food products. It explores the evolution of food safety law, from early reactive legislation to modern, preventive frameworks such as the Hazard Analysis and Critical Control Points (HACCP) system, which is fundamentally rooted in microbiological principles. The role of microbiological testing as a verification tool within these systems is discussed, alongside its limitations. Furthermore, the paper addresses emerging challenges, including antimicrobial resistance, climate change, and globalized trade, and how they necessitate an integrated "Farm-to-Fork" approach, reinforced by robust legal standards. The conclusion emphasizes that effective food safety is an inseparable triad of sound microbiology, proactive management systems, and enforceable law, all working in concert to protect public health.
Copyright (c) 2025 I. P. Nwakoby, I. H. Iheukwumere, C. M. Iheukwumere, N. E. Nwakoby, M. A. Idigo, V. E. Ike https://creativecommons.org/licenses/by/4.0
Optimization of Foam Mat Drying Conditions of Black Plum (Vitex doniana) for Improved Amino acid Composition
Black plum (Vitex doniana) is a sweet, edible perennial shrub widely distributed in tropical West Africa and are nutritional rich. Foam mat drying is a technique whereby foam is incorporated into food material by addition of a foaming agent before subjecting it to drying. Optimization of foam mat drying of black plum pulp to powder using response surface methodology for amino acid determination was studied. The fruits were processed to powder through foam mat drying using glycerol monostearate (5 to 15%) as foaming agents, carboxymethyl cellulose (3 to 5%) as foam stabilizer at temperature of 50oC to 70oC and 90oC for non-foam dried sample till moisture content of less than 10% was achieved. The samples were analyzed for and amino acid composition using standard analytical methods. The values recorded for the essential amino acid was in the range of, threonine, 0.19 mg/100 to 0.35 mg/100g, histidine, 0.11 mg/100g to 0.23 mg/100g, 0.16 mg/100g to 0.27 mg/100g, isoleucine, 0.09 mg/100g to 01.8 mg/100g, tryptophan, 0.20 mg/100g to 0.34 mg/100g, methionine, 0.12 mg/100g to 0.24 mg/100g, valine, 0.11 mg/100g to 0.23 mg/100g, lysine, 0.05 mg/100g to 0.15, mg/100g, phenylalanine 0.12 mg/100g to 0.21 mg/100g. Amino acids varied significantly (P≤0.05). Foam mat dried samples and samples with higher concentration of foaming agent recorded the highest values. The study shows that foam mat drying minimize the loss of amino acid composition and thus, improvement in the nutritional quality of the fruit powder.
Copyright (c) 2025 A. B. Zubair, S. A. Malomo, O. F. Oludahunsi, M. O. Ojo, F. B. Usman https://creativecommons.org/licenses/by/4.0
Exploring Semantic Ambiguities in Biotechnology, Food Science, and Nutrition
This paper examines semantic ambiguities in biotechnology, food science, and nutrition, analyzing their impact on scientific communication, regulatory coherence, and public understanding. Key terms including probiotics, enriched, bioavailability, and functional foods are explored using insights from Hill et al. (2014), FDA Food Labeling Guide (2022), Boon et al. (2019), FAO (2018), and others. Additional examples demonstrate how multiple interpretations and misunderstandings manifest in scientific, regulatory, and consumer domains. The findings highlight the urgent need for systematic clarification, harmonization of terminology, and targeted educational strategies to foster transparency, improve policy enforcement, and enhance consumer literacy in evolving biotechnological and nutritional landscapes. Keywords: Semantic ambiguity, regulatory terminology, food and nutrition vocabulary
Copyright (c) 2025 Vesna Prodanovska-Poposka https://creativecommons.org/licenses/by/4.0
Effect of Formulated Breadnut (Artocarpus camansi)-Based Infant Foods on Lipid Profile and Hematological Indices of Wistar Rats
Background: Cases of juvenile obesity, iron deficiency among infants, and the high cost of commercial complementary foods are public health problems. Commercial complementary foods are expensive and not affordable to all, even though the nutrient claims on the labels may not be reliable. Infant malnutrition, due to poor quality of complementary foods, is the main cause of mortality among infants and children in many sub-Saharan African countries, including Nigeria. Complementary foods for weaning infants are usually produced by nursing mothers/caregivers using only cereals most time, with little or no nutrient improvement by protein-rich staple foods, while there are locally grown and available protein-rich seeds that can also control and boost Lipid profile and hematology, respectively. Methods: The study formulated and evaluated the consumption of complementary foods made from composites of breadnut, sorghum, soybeans and crayfish, compared it with commercial food as regards the health implications on some biochemical parameters of Albino rats. Breadnut and sorghum were processed using standard methods and combined in the ratio of 50:50 (B1SSC), 70:30 (B2SSC), and 80:20 (B3SSC), while soybeans and crayfish were 20:10 at a constant rate in the formulated foods. 100 % cerelae (B4IF) and pelletized (B5RP) rat feed were used as controls. Fifty (50) weaning albino rats of the Wistar strain, weighing between 42 and 62 g were used for the study. The animals were assigned to five (5) groups of 10 rats each and were fed with the formulated meal for a period of three (3) weeks, respectively. After 21 days of administration, the rats were anesthetized using chloroform. Blood samples were collected from the heart using cardiac puncture for lipid profile and hematological studies. Results: The findings of the work revealed that feeding rats with complementary foods made from composites of breadnut, sorghum, soybeans and crayfish caused a significant decrease (p < 0.05) in some lipid profiles and some hematological parameters, such as TC, TG, LDL-c and VLDL-c of rats, but not below the normal range, which has positive health implications. Conclusion: The study suggests that consumption of breadnut complementary meal may not be linked to increased risk of obesity and anaemia in infants. B1SSC (50:50) caused a significant increase (p > 0.05) in HDL with no significant difference in RBC. Hence, it was recommended that breadnut should be used when fortifying complementary food made from sorghum and can be used as alternative for cerelac to improve the nutritional health of infants.
Copyright (c) 2025 Abigail Evans John, Iniubong Abasiodiong Thomas, Nkoyo Bassey Isong, Monday I. Akpanibiatu https://creativecommons.org/licenses/by/4.0