A 3.6 m 3 pilot plastic digester for family generation of biogas was designed, constructed and evaluated through physico-chemical studies using 50% cow dung and 50% kitchen wastes. The ash content of waste increased after digestion while the fibre and fat contents of the waste was 5.10 and 1.05% but significantly (p<0.05) decreased to 2.49 and 0.70% after digestion. The carbohydrate content of the waste was 11.02% which significantly (p<0.05) decreased to 7.91%. The volatile solid content of 50% cow dung + 50% cassava peel + yam peels + vegetable was 11.10%. The biochemical oxygen demand was 44.58% while the chemical oxygen demand was 139.20% before digestion but decreased significantly (p<0.05) after digestion. The pH of 50% cow dung + 50% cassava + yam peels + vegetable waste during digestion increased from 6.71 at day of charging to 6.81 at the 8th day after which it began to fluctuate between 6.68 and 6.85 throughout the retention period. Afternoon temperatures of both ambient and slurry were within the mesophilic (30 and 40°C) temperature which was higher than the morning and evening temperatures. The production of biogas started at the 2nd day by producing 406 L and increased each day till day 8, by producing 738 L and after which its production began to fluctuate between 572 and 718 L/day. Early biogas flammability was observed on the 4th day for 50% cow dung + 50% cassava + yam peels + vegetable. At the point of flaming, the methane content of the biogas increased significantly (p<0.05) to 65.65%, while the carbon dioxide decreased significantly (p<0.05) to 25.15%, for 50% cow dung + 50% cassava + yam peels + vegetable. The average biogas (0.601 to 0.505 m 3 /day) produced from the waste using 3.6 m 3 capacity plastic bio-digester could be sufficient to cook three times a day for household of 3 to 4 persons.

Moisture adsorption isotherm potentials and energy models of Gongronema latifolium leaf grits were investigated. Fresh leaves were dried in sun; passive solar dryer and hot air oven, while proximate composition of the dried and fresh leaves were determined using standard laboratory procedure. Equilibrium moisture content (EMC) of the leaf grits was measured using gravimetric static method. Selected mathematical and statistical models were applied on the experimental data to evaluate data fitting. Energy calculations were done based on the mathematical models. The EMCs of the leaf grits directly increased with water activity (aW) at specific temperatures. Adsorption data was better represented by GAB model than others while differential enthalpy decreased as the EMC of the oven sample increased. Differential entropy of all the samples decreased as the EMC increased. The safest monolayer moisture content varied between 7.1036 and 8.0164 gH2O/100 g solid, below 40°C, within relative humidity of 10%–50%. Sun and oven leaf grits adsorbed more moisture than solar sample. Proximate contents of the dried leaves showed higher values for protein and ash. Overall results indicated that the leaf grits when properly packaged could be used as spice or tea powder to manage household nutrient security in addition to the use as therapeutic foods.

During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child’s potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using Rhizopusoligosporus (2710) and orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum (B-41621). Solid-state fermentation (SSF) was carried out by inoculating fonio and soybean with a spore suspension (1 × 10⁶ spores/mL) of Rhizopusoligosporus (2710) and OFSP with a spore suspension (1 × 10⁶ spores/mL) of Lactobacillus plantarium (B-41621). The samples were blended in the following ratios: fonio and soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO). These were compared with a commercial infant formula, which served as the control (CTRL). Quality characteristics of the samples were evaluated. The results showed that moisture, crude protein, fiber, ash content, beta carotene, iron and titratable acidity ranged from 54.97–56.27, 17.10–19.02%, 7.08–7.60%, 2.09–2.38%, 15.80–17.35 mg/100 g, 6.57–8.41 mg/100 g and 0.16–0.48%, respectively. An increase in fermentation time significantly (p < 0.05) increased these contents. In sensory scores, there were no significant (p > 0.05) differences between the average mean scores of the samples. This study shows that nutrient-rich complementary food of acceptable quality can be produced from blends using SSF for the optimum growth and development of infants.

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the okpeye condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the okpeye condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. The D. rotundata varieties, obtained from the International Institute of Tropical Agriculture (IITA) (yam-breeding programme) experimental plots, included commercially available Fekatsa (control), alongside ten (N = 10) improved (varieties) namely: TDr 08/00068, TDr 10/00912, TDr 89/02665, TDr 95/01932, TDr 95/18544, TDr 97/00632, TDr 97/00917, TDr Agwekachi, TDr Ebute, and TDr Meccakusa). Compared to control, the improved yam varieties produced promising characteristic range values, for instance, amylose (15.77–33.89%), bulk density (0.77–0.86 g/cm3), setback (99.5–503.46 RVU), peak time (4.93–7.00 min) along with peak temperature (83.99 °C). From the correlation coefficient and principal component analysis, it was possible to deduce how flour physicochemical characteristics were associated with the resultant instant fufu pasting and sensory attributes. Considering the totality of results of this current study, both TDr 10/00912, and TDr Meccakusa yam varieties demonstrate a high potential on instant pounded flour towards producing an acceptable quality and promising fufu product.

Studying the effects of temperature on cookies are necessary especially if the impact on quality attributes are to be deduced. More so, blending wheat flour, date flour, and pineapple juice could improve the nutrient quality required in modern-day cookies. This current study investigated the quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. With pineapple juice serving as water substitute, the formulated date, and wheat flour blends adhered to the following ratios: 100:0, 90:10, 80:20, and 70:30. Baking cookies involved two different temperatures (160 °C and 180 °C) with constant time (30 min). Quality attributes determined proximate composition, micronutrients, physical and functional properties, and microbial and sensory qualities. Cookies proximate results showed moisture (6.89–7.40%), protein (8.73–10.22%), fat (14.37–15.99%), fiber (1.02–1.11%), ash (0.77–1.20%) and carbohydrate (64.85–67.71%). Various ranges appeared, from energy values (434.90–444.10 kcal), minerals (calcium = 33.18–62.45 mg/100 g; iron = 3.47–5.75 mg/100 g; potassium = 100.07–358.63 mg/100 g), vitamins (vitamin A =1.99–4.89 mg/100 g; vitamin C = 0.04–0.15 mg/100 g), physical (weight = 7.4–7.75 g; diameter = 3.50–4.01 cm; thickness = 0.99–1.20 cm; volume = 3.11–3.77 cm3; density = 2.06–2.41 g/cm3; spread ratio = 2.92–4.05 cm3), to functional (water absorption = 1.14–1.18 g/g; oil absorption capacity = 1.31–1.33 g/g; bulk density = 0.74–0.76 g/mL) properties. The microbial loads seemed somewhat acceptable as overall acceptability favoured sample WDFb (90% wheat, 10% date flour). The acceptability of cookies baked at 160 °C over those baked at 180 °C suggests the need for further studies to determine the energy requirements, and long-term environmental implications such (baking) temperatures would pose.

The efficiency of three modified plastic digesters (3.6 m³ each) using food waste for biogas generation in cooking food was evaluated. The experiment was laid out based on a completely randomised design. A plastic tank was modified as a biodegradation system for food waste digestion to generate a biogas. The biochemical and chemical oxygen demand ranged from 44.58 to 49.62% and 130.42 to 139.20%, respectively, before digestion, but decreased significantly (P &lt; 0.05) after digestion. The pH of the fermenting slurry fluctuated (6.24–6.86) and an average biogas of 0.574 m³ (505–601 L·day^–1) per day was generated from the three experimental waste proportions which would be sufficient to cook three meals per day for 3 to 4 people. The methane gas significantly increased (P &lt; 0.05) while the carbon-dioxide significantly decreased (P &lt; 0.05) at the peak of the biogas production. The generated biogas significantly cooked (P &lt; 0.05) faster than kerosene, but not faster than liquefied petroleum gas. The flammable biogas generation and high significant (P &lt;0.05) percentage change in the physico-chemical properties of the wastes after digestion implied high efficiency performance of the digesters modified from the plastic tanks.

People having access to physical, social and economic food that is sufficient, safe and nutritious to meet their dietary needs and food preferences, for an active and healthy life, could be a mirage without the involvement of local communities, in global effort to mitigate malnutrition. World leaders have identified the lacuna in the drive for food security and therefore, seek a sustainable approach through which biotechnology and functional food technology could be tailored to forestall food insecurity, especially in emerging global situations. Consequently, researchers in food microbiology, enzyme biotechnology, among other disciplines are making concerted effort to provide solutions to some emerging world problems such as banditry, wars, climate change, internal displacement, migration, among others. Emphasis on the role of functional foods and biotechnology for sustainable food security should be paramount on the global scale as championed by United Nations Organization (UNO), Food and Agricultural Organization (FAO), World Health Organization/World Bank (WHO/WB) and World Food Programme on Malnutrition. Functional food components such as biotin, carotenoids, lycopene, monosaturated and polyunsaturated fatty acids, among others could be tailored to reduce the incidences coronary heart diseases, diabetes and free radicals in the body for improved nutrition, while nutritional education, alongside global support and empowerment initiatives for sustainability in agricultural biotechnological approaches would be highly imperative. It is therefore imperative for the global support agencies to reduce malnutrition to emphasize food functionality such as the role of carotenoids, fatty acids, lycopene, vitamins, minerals, biotin, fibre, etc in combating food insecurity through nutritional education, and in farming operations. It is in doing so that the role of food biotechnology would impact positively on the affected population, whereby foods are not just in abundance but also have the ability and capacity to provide the needed food ingredients to functionally prevent cardiovascular diseases, diabetes, neutralize free radicals and prevent antioxidant activity in the body.