Cocoyam (Xanthosoma sagittifolium) feeds over 400 million people worldwide and sustains the livelihood of many tropical and subtropical communities. However, marginalized in agricultural and research interventions, knowledge available on the crop is scattered, and it remains an underexploited food resource. This review presents a comprehensive insight into existing knowledge and potential utilization of cocoyam, as well as adaptable modern analytical methods for its research in sub-Saharan Africa.

The biological function of microbially produced short-chain fatty acids (SCFA) becomes the focus of attention. This study showed that treatments of the diets with green tea extract and black tea extract brought about a different degree of producing SCFA in rat cecum. Black tea extract might advantageously stimulate more SCFA production than green tea extract by facilitating bacterial utilization of dietary starch.

(i) In comparison with high thermal pasteurization (>70°C), a treatment at mild temperatures (50–70°C) in combination with carvacrol better preserved fruit juices’ quality. (ii) This hurdle technology process described in previous studies as a way of ensuring fruit juices’ safety is definitely a firm alternative to conventional pasteurization.

We examined the effects of pickled and dried mustard (PDM) on steamed pork belly. Steamed pork belly preservation time increased as added PDM amount increased. Best sensory quality was achieved when 40% PDM was added to steamed pork belly.

Appropriate rice cultivars treated at a given parboiling steaming time can be the response to produce rice with low glycemic and weak digesting properties. NERICA7 steamed for 35 min recorded both low glycemic and weak digestive properties because the glycemic index was lowest after 120 min and increased steadily up to 180 min after feeding. This opens the way to screen rice population for digesting properties and the integration of these varieties in breeding programs.

Antioxidant and antiproliferative activities of colla corii asini hydrolysates (ACCH) were elevated by adding ginkgo biloba extracts (EGb). The mixtures of ACCH and EGb were cell selective and destroyed only tumor cells (MDA-MB-231, MCF-7) and not normal cells (L929).

This study presents a preliminary footprint for rapid geographical discrimination of palm oils using conventional quality characteristics and UV-visible spectroscopy. Both spectral and chemical data gave satisfactory predictions of regional differences among palm oils samples

Infant food, pasting and functional.

Analysis of search trends on the Google search engine and the recipe site Cookpad reveals that Japanese fish sauce has a limited use as a condiment, while Thai fish sauce is increasingly used for cooking in households, in line with the increasing popularity of Thai cuisine in Japan.

Dietary guava leaf extract suppressed osteoarthritis progression in animal model. It might be due to inhibition of early knee joint destruction mediated by ellagic acid, one of guava leaf's polyphenols.

Gamma radiation combined with cinnamon oil was used to maintain quality of smoked salmon slices. The combination showed a better effect on inhibiting the increase in total viable counts, total volatile basic nitrogen, and thiobarbituric acid-reactive substances. The combination treatment also showed a best effect on retarding the reduction in polyunsaturated fatty acids of salmon samples. The combination can be used to maintain the quality of smoked salmon slices.

This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta-carotene, antioxidant capacity, and lycopene in five African eggplant (Solanum aethiopicum) accessions. The findings demonstrate that drying method, temperature conditions, and accession may influence the retention of bioactive compounds during preservation of the highly nutritious African eggplant.

The positive results of this research are employing suitably sesame and peanut meal milk and a mixture of them instead of egg yolk, decreasing the cholesterol of mayonnaise and increasing its nutritional value, preparing the way for using the meal of the oil extraction factory as emulsifier in mayonnaise factories, which lead to a decrease in overall costs of producing these products.

This study presents the nutrient contents and aflatoxin contamination of complementary foods consumed by children (6–24 months) and infant child feeding practices of mothers from two districts in eastern and central Zambia. The high levels of aflatoxin found in the complementary foods calls for newer emphasis to be placed on the way complementary foods are prepared and on the need to be given in a safe manner, meaning that measures must be taken to minimize the risk of contamination with pathogens. The traditional complementary foods studied were seen to be low in fat and protein which are needed for growth and development, henceforth there is an urgent need for nutrition education on the blending of these complementary foods with legumes to improve the nutritional value of these maize-based foods.

The quality safety of perishable products in the supply chain is described by means of multidimensional information with integration model. The multidimensional definition of environmental nodes is applied to form information acquisition framework for decay factors of aquatic products. With the organized records and integrated internal data, the seamless transmission information across layers is defined as a critical criterion for risk management and quality safety assessments.

Cognitive impairment-related diseases such as Alzheimer's disease (AD) continue to constitute global health challenges and attracting heavy socioeconomic impacts. Green leafy vegetables represent a major source of diet in sub-Saharan Africa much sought after for their nutritive and medicinal properties. In this study, the neuroprotective potentials of green leafy vegetables from Solanum spp. in scopolamine-induced cognitive impairment rat model were investigated as possible sources of dietary intervention and nutraceuticals for the management of cognitive impairment-related diseases.

During the past decade, production of cashew has been increased significantly. Cashew is a rich source of essential fatty acids, which has made them prone to oxidation. The goal of this project was to study the effect of the chitosan with L. nobilis extract as an edible coating on shelf life of cashews (chemical, microbial, quality). Also, chitosan is abundant, affordable, and easily accessible.

Enterobacteriaceae changes of chicken thigh meat as affected by whey protein–alginate coating incorporated with the LPOS during refrigerated storage (4 ± 1°C).

Maize samples were analyzed for fungal contamination using conventional and molecular methods. This study has revealed that various fungi are associated with the maize samples. Therefore, farmers and consumers should be alerted to the danger of fungal contamination in maize.

Study conducted to optimize the composition of Red teff flour, malted soybean flour, and papaya fruit powder for porridge preparation. The overall optimum point was found in a range of RTF 60%–70%, MSF 20%–27.5%, and PFP 10%–12.5%. The formulation within the optimum may give porridge with fat 5.27%–7.44%, fiber 2.33%–3.6%, protein 12.55%–24.22%, carbohydrate 60.08%–69.68%, energy 376.3–385.56 kcal/100 g, iron 12.55–34.86 mg/100 g, calcium 201.49–293.57 mg/100 g, zinc 4.05–5.58 mg/100 g, β-carotene 0.608–5.737 mg/g, and overall acceptance of 4.02–4.97 (on five-point hedonic scale). So, this formulation can use as the complimentary food for the children under 2 years.

The study showed that consumption of ethanol extract of boiled Treculia africana seed increased their body weights. Furthermore, the extract at 100 mg/kg increased their LDL, AI, and CRI, suggesting that consumption of boiled African breadfruit may expose an individual to the risk of development of cardiovascular diseases.

Cognitive impairment-related diseases such as Alzheimer's disease (AD) continue to constitute global health challenges and attracting heavy socioeconomic impacts. Green leafy vegetables represent a major source of diet in sub-Saharan Africa much sought after for their nutritive and medicinal properties. In this study, the neuroprotective potentials of green leafy vegetables from Solanum spp. in scopolamine-induced cognitive impairment rat model were investigated as possible sources of dietary intervention and nutraceuticals for the management of cognitive impairment-related diseases.

This study provides a suitable method that obtains the maximum possible recovery from rainbow trout bone. Nutritional and flavor properties of the protein hydrolysates were evaluated. This study provides a theoretical basis to comprehensive utilization of rainbow trout bone.

Fruits and leaves of Vaccinium spp. are known for their high content of bioactive compounds, but the chemical and biological characteristics of mortiño (Vaccinium floribundum Kunth) have not been fully described. Polyphenol content was up to 229.81 mg gallic acid equivalen/100 g, the average antioxidant capacity was 11.01 mmol TE/100 g, and anthocyanin content was up to 1,095.39 mg/100 g. Mortiño extracts significantly inhibited the growth of eight Gram-negative and three Gram-positive bacteria. This study shows the potential of mortiño for the food and pharmaceutical industries.

This article has investigated the effect of polyphenolic content of Leea macrophylla leaf extract, a very useful medicinal plant, on the pancreatic cells in streptozotocin-induced diabetes mellitus. This research also comprehensively studies the effect on other diabetes and diabetes-related parameters to establish the plant as alternative source of foods and nutrition to control diabetes.

The effect of including Reshgak extract and essential oil in ice coverage of chilled whole rainbow trout (Oncorhynchus mykiss) on its shelf-life extension was evaluated. Chemical (PV, TBA, TVB-N, and FFA), microbiological (total viable count (TVC) and psychrotrophic viable count (PVC)), and sensory evaluations (texture, color, flavor, and general acceptance) were investigated every 4 days during a 20-day storage period.

• Fresh Inca peanut seeds and leaves contain saponins, alkaloids, and lectins.• Roasting enables the reduction in the phytotoxins.• Roasted seeds and leaves contain low amount of the toxins and are safe to a variety of normal cell lines and do not induce DNA mutations in vivo.

The agronomic and grain quality traits of popular varieties in West Africa including those widely used as parental lines were characterized. Five varietal groupings based on paddy yield, head rice yield, and chalkiness were identified. Varieties from two of the groups, notably Sahel 108, IR64, and Jaya, offer the most potential to breed for high yield combined with good grain quality.

In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.

Moinmoin is a steamed cowpea seed-based dish native to Nigeria. As the addition of even a small amount of cowpea to cereals, roots, and tubers could enhance the nutritional balance of the diet and protein quality; this study investigated the effect of blending different levels of cowpea and water yam toward ensuring food and nutrient security and well-balanced products.

The aim of this study was to evaluate the effects of ethanol (25%, v/v) combined with ascorbic acid (1%, m/v) on color, texture, tissue integrity, sensory attributes, and microbial growth in fresh-cut Chinese yam slices, and to evaluate its ability, in combination with other strategies (modified atmosphere packaging, vacuum packaging, and refrigerated storage), to extend shelf life.

• Herbal essential oils can reduce PV and TBA content of oil after frying.
• Herbal essential oils can change the hardness of fried potato chips.
• Herbal essential oils had no negative effect on the lightness of potato chips.

Gums can be used as fat replacer in sausages and meat products. Konjac gum is suitable as fat replacer from the acceptance and rheological aspects.

Glycine and Pro-Hyp constitute the material basis for gelatin's anticolitis efficacy, and they have better anticolitis activities and distinct mechanisms of action when ingested as free compounds than as part of gelatin.

Proteins from faba beans undergone microwave and conventional thermal treatments were utilized in emulsion-making. Co-oxidation of protein and lipid constituents was monitored both in interfacial layer and continuous phase. Oxidation of interfacial proteins was more emphasized than those in continuous phase, while diversity of lipid oxidation volatiles was more prominent in emulsions prepared with proteins from untreated faba beans. Microwave-treated samples provided better oxidative stability than conventional thermal-treated ones.

The antioxidant capacity of Pleurotus ostreatus stored in five different temperature environments was investigated by radical scavenging method. As a conclusion, the temperature factor of oyster mushroom in the range of −40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples.

The research focuses on utilizing the Osmo-dried mulberry not only to increase bio-active components but also to prevent syneresis. The result shows that though there is no significant effect on the viability of LAB, but syneresis can be prevented.

Optimize the conditions of ultrasound treatment on physicochemical properties of β-lactoglobulin using Box–Behnken design-based response surface method. The effective method of preparation of β-lactoglobulin was applied; the purity of β-lactoglobulin isolated from raw cow milk was between 88% and 91%. Ultrasound treatment had a considerable impact on the physicochemical properties and structure of β-lactoglobulin. Ultrasound treatment changed the structure of β-lactoglobulin by altering α-helix structures, β-sheet structures, intrinsic fluorescence intensity, and UV absorption.

Season of capture affected both the nutritional value and stability of golden redfish. Fish processed and frozen 9 days postcatch had slightly higher thawing loss and yellowness values compared to fish processed on day 4, but no differences were found in other quality attributes. Removing the dark muscle by deep skinning could thus improve the quality and stability of redfish fillets.

Safety of ready-to-eat chicken.

This work seeks to establish baseline data to describe the effect of three important drying process parameters on the drying behavior of lemongrass leaves. This is of importance as drying is a key step in the preservation of lemongrass leaves for teas, seasonings, and essential oil extraction. Within recent times, there has been a great interest in the application of thin-layer mathematical models to predict drying behavior of various food commodities, including aromatic, leafy materials. Limited information is, however, available on the air-drying of lemongrass, and this work widens the thin-layer analysis of the drying data to twenty-two models.

Young milk-consuming calves had been considered as the primary rennet source in many regions of the world. However, recently, it became more obvious that it is not sufficient to supply dairy industry's coagulant demand. Therefore, investigation of novel coagulant sources is underway. Results of this investigation reveal that rabbit rennet could be a good alternative coagulant source for cheese-making.

Modeling analysis showed that the internal cross-validation correlation coefficients (R_cv) for the moisture, crude fat, and protein content of soybeans were .965, .941, and .949, respectively, and the predictive decision coefficients (R²) were .966, .958, and .958. NIRS performed well as a rapid method for the determination of routine quality parameters.

In this study, we developed formulations for flours containing orange-fleshed sweet potato (OFSP) and soy for preparation of porridges that can be used in infant feeding to alleviate protein and energy malnutrition. Although the use of endogenous amylases did not increase bioavailable energy, it allowed for the incorporation of more solids whilst maintaining porridges of recommended viscosity for infant feeding.

Ultrasound-assisted extraction is shown to be an efficient alternative to conventional maceration extraction techniques. It offers increased oleuropein extraction yield and also shows a number of particular advantages, such as the possibility of lower volumes of solvent and lower extraction times, with the extraction carried out at lower temperatures.

Biofortified beans have been introduced for the first time in Colombia in 2016 but acceptability by consumers is unknown. We tested the sensory acceptability of these beans against the local control bean by schoolchildren, the primary target group in school-feeding programs, and found that biofortified beans are acceptable and can contribute to a higher iron and zinc intake.

The quality changes of dried and stored cherry and plum tomato powders were evaluated in this study. Some quality parameters (lightness, moisture content, pH, microbial load, lycopene) increased as the storage period of plum and cherry tomato powders increased from 0 to 8 weeks.

In this study, the effects of total replacement of egg by soymilk (SM) in combination with 0–6% soy lecithin on batter and cake were investigated and compared with cakes manufactured with eggs. The results showed that inclusion of up to 4% SL to the SM improved cake quality and led to cakes more similar to the control sample; however, higher levels of SL had negative effects on organoleptic properties of cakes.

A novel strategy for Z. rouxii culturation. Half fed-batch culturation kinetics analysis.