Abstract Sub-Saharan Africa has one of the world’s richest selections of indigenous fermented foods which constitute valuable cultural heritage with significant socio-economic impact. The review provides an in-depth examination of the diversity of indigenous fermented foods of Kenya in the cultural practices context, interlinked microbiome, associated nutritional and food security aspects while positing valorisation perspective. The traditional fermented foods are profiled into five cluste...
Abstract Gryllus bimaculatus (field cricket) powder is a prospect in enriching gluten-free food products' protein and mineral contents. However, the technological impacts of replacing common gluten-free cereal flours with G. bimaculatus powder are still incipient. This study aimed to characterise nutritional composition, particle morphology, and particle size distribution of G. bimaculatus powder and the gluten-free flours (maize, rice, finger millet and proso millet). Additionally, it i...
Abstract: Livestock rearing link to food security and nutrition is an important aspect to farmers and research institutions. Push-pull technology,an innovation at nternational Centre for Insect Physiology and Ecology (ICIPE), has been distinguished as an advocate to livestock growth and production. This Push-pull novelty follows a chain to income boost and household food purchase power. This study sought to establish the perfect link of Push-pull livestock production to an enhanced household...
Abstract: This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p ...
Abstract: Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum.This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimacu latus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migra...
Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sam...
The scope of nanotechnology is increasingly covering every facets of life, with applications to food taking a lead. Starting from the first-generation passive nanomaterial and now, the energetic nanotechnology to food and food systems is growing exceedingly, although nano foods are in growing stage. Applications include utilization of nanotechnology in Food safety and food safety assurance, production of nanoparticles which are better biologically active than large sized particles, neutraceut...
Summary Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein dige...
ABSTRACT Ready-to-eat vegetables and fruits have intrinsic properties predisposing them to microbial contamination especially in the absenceof proper quality control procedures. Recently, the increased in consumables bio-burden manifested as the accumulation of potentialpathogenic microbes therein which triggered the food related ailments associated with morbidity and mortality cases. Evaluating themicrobial quality of such foods is therefore important. This study was aimed at evaluating the ...
Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food ...
Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo-allergic pepsineduced SPH on the growth of gut microbiota, SCFA and BCFA production in a pH-controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI). The results showed that all substrates affected gut bacteria. SPH selectively increased the numb...
This paper seeks to contribute to recent food security debate. On the basis of field study conducted in three low income areas of Manzini, this study investigated how insufficient food has become a chronic development problem in Africa’s urban area due to rapid urbanization which is eating up the resourceful land and pushing food production further away. Therefore this study was designed to capture the role of migration, urbanization and its implications on food security among the selected ...
ABSTRACT Foods and vegetables belong to an important class of natural products with capacity to exert therapeutic effects – due to presence of phytonutrients. A phytonutrient is any non – toxic food component that has scientifically proven health benefits, including diseases prevention and treatment. This article focuses on about 40 Natural products (fruits, vegetables, spices) which includes Water melon (Citrulus lanatus), Apple (Malus domestica), Pawpaw (Asimina triloba) and Banana (Mu...
ABSTRACT Yams (Dioscorea spp) are among the oldest food crops. It is estimated that after six months of storage up to 56% of the crop is lost to rot. In Nigeria, fresh yam tubers are used for production of Elubo (yam flour) for preparation of amala, as it is called among the Yoruba in Western Nigeria, and akwunaji in the east of the River Niger. Many researchershave emphasized the importance of microbial rotting in causing storage losses. This study evaluated the effect of yam rot on the n...