Protein-energy malnutrition (PEM) remains a significant public health issue among children in many parts of Kenya. This study aimed to utilize locally available sorghum, pearl millet, and pigeon peas to develop a protein-rich complementary flour blend that could contribute to efforts to improve the nutritional quality of complementary foods for young children in Tharaka Nithi County, Kenya. The study employed a nested experimental design with pigeon pea level (0, 15, 30, 45, and 60% of the total flour blend) as the main factor and sorghum level (0, 20, and 40% of the remaining flour after pigeon pea addition) nested within each pigeon pea level to evaluate protein content and in vitro protein digestibility of flour blends. An additional factor, storage period (days), was included to assess selected storage quality indicators of the millet-based flour blends during storage. Formulated flour blends were then analysed for protein content, protein digestibility, yeast and mold counts, titratable acidity, and pH. The results revealed that the addition of pigeon peas significantly (p < 0.001) increased the protein content and the digestibility of the flour blends. The average relative humidity and temperature during storage were 55.5% and 25.2 °C, respectively. The addition of pigeon peas to the blends significantly (p < 0.002) increased the titratable acidity of the composite flour blends. The initial mean yeast and mold count was 2.439 ± 0.147 Log CFU/g, which was below the East African Community recommended safety limit for millet flour (4 Log CFU/g). The yeast and mold count slightly increased during storage in the first 16 days, followed by a significant decrease, reaching 1.052 Log CFU/g by day 45. These findings demonstrate the potential of pigeon peas, sorghum, and millet as locally available ingredients for the development of nutritionally improved complementary foods.
Engineering biodegradable sheets with inherent bioactivity is a crucial advancement for next-generation active packaging systems. Corn starch-based bio-composite films were enhanced with sunflower seed hull (SSH) powder as a phenolic-rich reinforcement, glycerol as plasticizer, vinegar as an acidic formulation ingredient and thyme essential oil as a bioactive antimicrobial component, facilitating concurrent antioxidant and antibacterial efficacy. Films were produced using solution casting with differing SSH concentrations (0.25-1g). SSH incorporation improved the physicochemical, mechanical, antioxidant, and antibacterial properties of the developed films. Film thickness progressively increased from 0.024 mm to 0.042 mm in SSHT4, density decreased from 0.78 g/cm3 to 0.58g/ cm3 with increasing filler concentration and moisture content reduced from 13.44% to 8.89% in SSHT4, indicating reduced hydrophilicity of the films. Water absorption after 3h immersion reduced from 89.84% to 62.56% in SSHT4, demonstrating reduced water uptake. Tensile strength peaked at 15.94 MPa and elongation at break reached 42.67% in SSHT2 film. SEM- based morphological study demonstrated enhanced dispersion and structural integrity at modest filler loading; ATR-FTIR spectroscopy demonstrated intermolecular interaction and hydrogen bonding between the starch matrix and the SSH component. Antibacterial activity against Staphylococcus aureus and Escherichia coli, showed maximum inhibition zones of 14.5± 1.23mm and 12.5±0.62mm, at SSHT2. DPPH antioxidant activity increased from 28.15mg/mL AAE in the control film to 41.19 mg/mL AAE in SSHT2 films. Biodegradability over 14 days ranged from 82.76% to 65.22% at SSHT4. A single, non-replicated visual shelf-life trial using bread suggested delayed spoilage and better quality retention with SSHT2 film packaging, an observation that requires replicated, quantitative validation before being generalized. Because all SSH-containing formulations also contained thyme essential oil while the control contained neither, the antioxidant and antibacterial improvements reported here cannot be attributed to hull reinforcement alone, and reported values represent measurements taken from a single cast film per formulation. Overall, SSH-based bio-composite films demonstrate strong potential as multifunctional, eco-friendly alternatives to traditional food packaging systems.
Maize is an important staple crop with potential to contribute to improved nutrition. This study evaluated the effects of sprouting duration on the physicochemical, nutritional, functional, and pasting properties of Obatanpa and Honampa maize flours. With prolonged sprouting, titratable acidity (0.81–3.81%), total soluble solids (0.53–1.28 °Brix), and redness (0.62–2.48) increased, whereas pH (7.20–6.11), lightness (16.53–7.40), and yellowness (13.90–6.27) decreased in both varieties. Color difference ranged from 0.00 to 6.42, whiteness index from 6.03 to 15.01, hue angle from 0.26 to 1.51, saturation index from 6.52 to 13.98, and browning index from 82.39 to 165.72. Sprouting reduced fat (9.70–1.46%), fiber (1.98–1.50%), carbohydrate (79.42–73.91%), and energy value (1759.38–1494.14 kJ/100 g), while increasing moisture (0.66–3.82%), ash (0.60–4.03%), and protein (8.53–14.20%). Water- and oil-absorption capacities, dispersibility, and emulsion stability generally increased, whereas bulk density, loose bulk density, water absorption index, and swelling power decreased. Peak, trough, breakdown, final, and setback viscosities and peak time also declined. No pasting temperature was detected, probably because increased α-amylase activity degraded starch during heating and suppressed the viscosity response. Sprouting is therefore a low-cost approach for improving selected nutritional and functional attributes of these maize varieties.
Due to cherished cultural beliefs and traditional practices, the skins of animals like cows have remained a delicacy in Nigeria and other West African countries. The animals are processed for consumption. A commonly adopted processing method is singeing using spent motor tyres. This practice constitutes occupational hazard risks to workers and environmental pollution. While environmental impacts have been studied, little attention is given to the occupational health risks among workers, creating an obvious research gap that this study was designed to fill. The study employed a descriptive cross-sectional approach and included five slaughterhouses in Makurdi, covering 40 volunteer respondents. It investigated the level of workers’ awareness and perception of the risks and environmental outcomes of their exposure to fumes from singeing animals using spent motor tyres. The male-dominated workforce (92.5%) was characterized by low educational attainment, as only 70.0% have attained a senior school certificate. Over 80.0% admitted knowledge of environmental pollution from singeing but have continued in the practice; 60.0% have acknowledged associated occupational risks, and 42.5% have self-reported breathing-related symptoms. About 52.5% have not been using personal protective equipment. While education, job type, and years of work experience did not create a significant (p>0.05) positive attitude supporting personal protective equipment use, knowledge of implications on personal health did. The results show the need to educate workers on health implications to adopt safer abattoir practices and promote environmental sustainability by providing adequate leadership and enforcement to halt spent motor tyres mediated singeing in Makurdi, Nigeria.
Weather variability has long affected food systems in small-scale farming communities, constraining seasonal food availability and contributing to food shortages at global and local levels. This study assessed farmers’ perceptions of climate change impacts on the food system. Quantitative data were collected from 410 randomly selected farmers (200 from highland and 210 from lowland communities) and analyzed using descriptive statistics and Poisson regression. Most highland (59.0%) and lowland (60.5%) respondents reported a moderate negative impact on household food self-sufficiency; 59.0% and 55.2%, respectively, reported a moderate negative impact on food security. In highland communities, 31.5% and 32.0% reported low negative impacts on food self-sufficiency and food security, whereas 35.2% and 42.9% of lowland respondents reported high negative impacts, respectively. Only 37.5% of highland households and 9.0% of lowland households could meet food needs for 11–12 months from their own farms. Poisson regression indicated a positive association between food self-sufficiency and adoption of climate-smart agricultural practices, while drought frequency was negatively associated with food self-sufficiency. The findings underscore the importance of climate-smart agriculture and locally tailored policies for reducing climate-related impacts on household food systems.
Growing demand for gluten-free functional foods has renewed interest in sorghum (Sorghum bicolor), a nutritious and climate-resilient cereal. This study evaluated the physicochemical and sensory performance of noodles produced from three Ugandan sorghum varieties: NASARRI-M060 (red), NASARRI-MS001 (white), and NASARRI-M003 (brown). A standardized multi-ingredient formulation was used, and cooking loss, optimal cooking time, water absorption capacity, moisture content, and instrumental color were measured. Sensory quality was assessed by quantitative descriptive analysis with a trained panel (n = 10) and a consumer acceptability test using a nine-point hedonic scale (n = 20). Sorghum variety significantly affected cooking loss (1.69–5.25%) and moisture content (5.83–6.35%) (p < 0.05), but not cooking time (3.33–4.00 min) or water absorption capacity (143.0–148.5%). NASARRI-M060 had the lowest cooking loss (1.69%), indicating greater noodle-matrix integrity, while NASARRI-MS001 received the highest appearance score (7.1 ± 1.0). The formulations had generally similar sensory profiles, although brown color intensity and grittiness differed significantly (p < 0.05). Overall acceptability ranged from 5.0 for NASARRI-M003 to 6.0 for NASARRI-MS001. NASARRI-M060 and NASARRI-MS001 therefore show promise for gluten-free noodle production under the tested conditions, although compositional characterization, formulation optimization, and evaluation with larger and more diverse consumer groups are needed.
Maize holds significant importance in Ethiopia as a staple food crop, offering availability, affordability, and versatility for nutrient-dense food products. The purpose of this review was to assess maize utilization in traditional foods, its industrial application, and safety issues related to storage in Ethiopia. A systematic literature review approach was utilized to collect the number of articles published between 2012 and 2021 from databases like Google Scholar, Scopus, and DOAJ using specific search terms related to maize and Ethiopian foods. Accordingly, traditional foods like bread, injera, kitta, kurkufa, besso, fosose, and porridge, as well as drinks like tella, areki, borde, and cheka, emphasize the cultural significance of maize in the country's culinary practices. Additionally, the nutrient profile, product making potential, and aflatoxin levels for improved and released maize varieties were also evaluated. Furthermore, composite flour based on maize can enhance protein, energy and sensory attributes of complementary porridge, gruels, soup, cookies, and extruded food products in Ethiopia. A number of food processing enterprises produce value-added maize-based foods such as corn flakes, maize-soya blends, and instant maize flour, which diversifies the country's maize product market and creates economic opportunities. In Ethiopia, common storage structures for maize include gotta, gotera, sacks, underground pits, polypropylene bags and metal silos. Mycotoxins, notably, aflatoxin is harmful secondary metabolites of fungi isolated from maize stored in different storage materials, pose safety risks; that can cause health problems and financial losses. Overall, maize holds promise for food security and malnutrition relief in Ethiopia
With the increasing cost of conventional feed ingredients, this study evaluated the potential of Eleusine indica seeds as an alternative feed resource for native chickens (Gallus gallus domesticus). Nutritional analysis revealed that Eleusine indica seeds contain a high level of dietary fiber (37.1%) and essential minerals, but exhibit a moderate metabolizable energy (ME) content of 2355 kcal/kg of dry matter. An eight-week feeding trial was conducted using 57 indigenous chickens randomly assigned to four experimental diets containing graded inclusion levels of Eleusine indica seeds (0%, 10%, 20%, 40%) in indigenous chickens. The experimental diets were formulated to achieve comparable crude protein contents but were not isoenergetic, as the objective was to evaluate the nutritional and zootechnical effects of increasing levels of Eleusine indica seed incorporation under practical feeding conditions. Growth performance parameters, including feed intake, average daily gain (ADG), and feed conversion ratio (FCR), were monitored. The diet containing 10% Eleusine indica seeds yielded the highest growth performance, with an ADG of 17.4 g/day, exceeding that of the control diet. However, higher inclusion levels (20% and 40%) led to reduced growth; this limitation is primarily attributed to the elevated crude fiber content and the resulting decrease in energy density of the diets, which hindered efficient nutrient assimilation. The 10% inclusion level resulted in higher feed intake and average daily gain, although feed conversion ratio did not differ significantly among dietary treatments (p > 0.05). These results indicate that moderate incorporation of Eleusine indica seeds (10%) may represent a promising feeding strategy to enhance the productivity of indigenous chickens while promoting the utilization of locally available feed resources.
Peptic Ulcer Disease (PUD) continues to be a significant global gastrointestinal concern, being mainly caused by Helicobacter pylori infection as well as diet and lifestyle-related factors. Although proton pump inhibitors and antibiotic-based eradication regimens constitute the current standard therapeutic approach, their prolonged use can bring about undesirable outcomes, antibiotic resistance, and poor patient compliance. These necessitate the exploration of effective functional dietary strategies as complementary interventions. This present study aimed to formulate and characterize a polyphenol-rich functional porridge enriched with pomegranate peel powder and clove powder, and to evaluate its chemical composition, phytochemical profile, antioxidant activity, color characteristics, sensory screening, and a preliminary pilot assessment. Proximate analysis revealed a marked (p < 0.05) enhancement in fiber and ash content the optimized formulation than in the control. Phytochemical analysis showed higher levels of total phenolics and flavonoids, along with increased DPPH radical-scavenging activity, indicating strong antioxidant potential. Sensory evaluation identified formulation T5 (92:5:3) as the most optimal. A preliminary controlled pilot intervention involving f sixteen participants in four small pilot groups (n = 4): healthy controls (G0), diseased controls (G1), subjects receiving functional porridge (G2), and a marketed porridge (G3) was carried out at a dosage of 100 g/day for 30 days. Notably, H. pylori positivity decreased from 4/4 to 1/4 subjects in G2 g, compared with 4/4 to 3/4 subjects in G3, alongside improved hepatic enzyme profiles. These preliminary findings underscore that formulated porridge possesses significant functional dietary adjunct in PUD management, primarily attributed to its bioactive constituents, particularly polyphenols, tannins, and eugenol.
Background: Parkinson's disease (PD) is the second most common neurodegenerative disorder and is characterized by progressive loss of dopaminergic neurons, α-synuclein aggregation, neuroinflammation, and oxidative stress. Current treatments provide symptomatic relief but do not halt disease progression and are associated with adverse effects. This review evaluates preclinical evidence on the neuroprotective potential of seed and selected plant oils in PD and summarizes their proposed mechanisms of action. Methods: A literature search was conducted using PubMed/MEDLINE, Web of Science, Scopus, ScienceDirect, Embase, Cochrane Library, and Google Scholar. Studies published between 2000 and 2025 investigating seed oils, plant oils, or their bioactive constituents in relation to PD were considered. Twenty-one studies met the inclusion criteria, comprising 16 preclinical studies, two human intervention studies with cognitive outcomes, and three review articles included for background information. Results: The reviewed oils targeted multiple pathogenic pathways associated with PD. Reported effects included reduced oxidative stress through increased SOD, CAT, and GSH activities and decreased ROS and MDA levels, suppression of neuroinflammation via inhibition of NF-κB, COX-2, TNF-α, IL-1β, and IL-6, protection of dopaminergic neurons in the substantia nigra, and reduced α-synuclein aggregation in selected studies. Gut-brain axis modulation was reported only for perilla oil. Flaxseed and Nigella sativa oils demonstrated the most consistent neuroprotective effects across rotenone and 6-OHDA models, whereas evidence for perilla, sesame, marula, castor, and coconut oils remains limited. Conclusion: Seed and selected plant oils show promise as neuroprotective agents in PD. Further pharmacokinetic, safety, and dose optimization studies are required before clinical translation. Flaxseed and Nigella sativa oils appear to be the strongest candidates for early-phase clinical trials.
Food insecurity disproportionately affects women of reproductive age due to socioeconomic vulnerabilities and increased nutritional demands. This study investigated the food security status, dietary diversity, and coping mechanisms employed by female young adults in Ibadan, Nigeria. A cross- sectional study was conducted among 404 female young adults aged 18-35 years, recruited through a non-probability convenience sampling approach. Food security and MDD-W was determined using the Food Insecurity Experience Scale (FIES) and Diet Quality Questionnaire, respectively. Data was analyzed using Statistical Package for Social Sciences (SPSS). Most of the respondents (70.3%) were aged 18-24 years and approximately 64% had completed tertiary education. Only 26.7% of the respondents were food secure and 64% had met the minimum dietary diversity score. The most common coping strategies included relying on less preferred and less expensive foods (77.1%) and borrowing food or relying on help from a friend or relative (11.2%). In the multivariable binary logistic regression model, minimum dietary diversity (unmet vs. met; AOR = 2.36, 95% CI: 1.27–4.36), monthly income (₦50,000 and below vs. ₦100,001 and above; AOR = 21.79, 95% CI: 8.30–57.23), and living arrangement (with family vs. alone; AOR = 3.57, 95% CI: 1.34–9.55) were significantly associated with food insecurity. While food insecurity was highly prevalent among young female adults in Ibadan, dietary diversity was relatively better, with about two-thirds of respondents meeting the minimum recommended threshold. Adverse coping strategies were also identified. Targeted interventions are needed to improve food access and strengthen women's food security.
Child malnutrition remains a major public health problem in the Democratic Republic of the Congo, particularly in eastern regions. This study assessed the nutritional status of children aged 6–23 months in the Komanda Health Zone, Ituri Province, and described crude associations with selected sociodemographic factors. A community-based cross-sectional study was conducted from June 12 to 29, 2025, in 10 of 17 health areas. Seven areas were excluded because of insecurity. Multistage cluster sampling was used. Data were collected with KoboCollect and anthropometric measurements. WAZ, HAZ, and WHZ indices were calculated using WHO Anthro and analyzed with Stata v13. Among 475 children, stunting, underweight, and wasting affected 50.95%, 25.05%, and 15.79%, respectively. Maternal age, child sex, child age, and maternal education showed significant crude associations with anthropometric indicators. Findings indicate a high burden of malnutrition, requiring cautious interpretation due to unadjusted analyses and unaccounted cluster effects.
This study evaluated two National Root Crops Research Institute, Umudike’s newly released ginger varieties; UMUGIN 1 and UMUGIN 2, for the physicochemical, functional properties, and nutritional profiles of the rhizomes flour and extracted starches, to elucidate their potential applications in food, pharmaceutical applications such as excipients and fillers, and other industrial systems. Fresh ginger rhizomes were processed into flour and starch using standard wet extraction methods. The flour and starch were analyzed for proximate composition, mineral and vitamin content, functional properties, pasting characteristics, and estimated glycemic index. The results showed moisture content’s range of 84.79 to 85.53 %, protein from 5.3 to 5.4 %, fiber from 0.9 to 1.1 %, fat from 0.6 to 0.7 %, ash from 1.8 to 1.9 %, and carbohydrate from 5.8 to 6.2 %. UMUGIN 2 exhibited slightly higher dry matter, protein, fiber, and carbohydrate content. Mineral analysis revealed appreciable levels of potassium, calcium, magnesium, phosphorus, iron, zinc, and sodium. UMUGIN 1 contained higher levels of vitamins A, C, and E. Starch yield ranged from 21.50 to 28.65 %, with amylose content of 26.10 % in UMUGIN 1 and 18.89 % in UMUGIN 2, and corresponding amylopectin contents of 73.89 % and 81.89 %, respectively. Pasting properties indicated good thickening potential, with peak viscosity ranging from 3478 to 3553 RVU. The estimated glycemic index values (33.90 - 36.42) indicate that both starches fall within the low glycemic index category. Overall, UMUGIN 1 demonstrated higher starch yield and viscosity, suggesting suitability potential for food thickening and excipients applications, while UMUGIN 2 exhibited comparatively higher nutritional attributes and may be considered for incorporation into functional food formulations.
Rising food prices in Nigeria pose a major challenge to adequate nutrition among late adolescents and young adults, increasing the risk of poor dietary intake and malnutrition. This study assessed the influence of rising food prices on dietary patterns among late adolescents and young adults in Southwest Nigeria. A cross-sectional descriptive study was conducted among 400 participants selected through multistage sampling. Data were collected using a pretested semi-structured interviewer-administered questionnaire assessing sociodemographic characteristics, anthropometric measurements, perceived family economic status, perceptions of food price increases, and food frequency patterns. Descriptive and inferential statistics were applied at p < 0.05. The mean age of respondents was 17.5 ± 1.73 years, and 58.2% were female. The mean monthly allowance was ₦59,637 ± ₦33,448. A high proportion of respondents were underweight (41%), while fewer were overweight or obese. Most participants (87.3%) perceived their family economic situation as difficult, and 81.6% reported noticeable increases in the prices of basic food items. Food frequency findings revealed reduced frequent consumption of nutrient-rich foods such as fruits and vegetables, milk and dairy products, and meat and fish. Rising food prices were significantly associated with lower frequent consumption of core food groups (p = 0.0026). A significant association was also observed with increased intake of pastries and confectioneries (p = 0.0289), while no significant association was found with sugar-sweetened beverage intake (p = 0.101). In conclusion, rising food prices negatively influence dietary patterns, thereby increasing the risk of malnutrition. Targeted nutrition-sensitive interventions and economic policies are recommended
This study focused on the preservative effect of aqueous ginger extract on the nutritional quality and shelf life of tigernut-acha non-dairy drink. Tigernut and acha are underutilized tuber and cereal respectively. These agricultural products are known for their nutritional content such as fiber, minerals, vitamins and natural sugar and potential health benefits. Incorporating aqueous ginger extract into this non-dairy beverage serves as a natural preservative and also helps maintain its nutritional content during storage. Non-dairy beverage was produced from tigernut and acha. aqueous ginger extract (1 - 3%) was added to the drinks. All the samples were stored for 3 weeks at 4 °C. During the storage period, the total viable count (TVC), lactic acid bacteria count, and fungal count ranged from an initial value of 0.70 to 2.00 log CFU/mL and final value of 2.06 to 2.90 log CFU/mL, 1.90 to 3.14 log CFU/mL and 1.00 to 3.10 log CFU/mL respectively. Also, the percentage titratable acidity (TTA) and pH values of the drinks varied from 0.29 to 0.75 % and 3.27 to 5.56. Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa were probable organisms identified with the spoilage of tigernut-acha drinks during storage. The result of this study showed that aqueous ginger extract inhibited microbial growth in the tigernut-acha drink. This is an indication that aqueous ginger extract can serve as a preservative for tigernut and acha drink.
This study was aimed at comparing the effects of natural and alternative ripening agents, namely natural ripening, calcium carbide, cassava peel, and unripe wild mango, on the nutritional attributes of plantain (Musa paradisiaca) under a completely randomized design. All the nutritional parameters studied were significantly different (p < 0.05). Natural ripened plantain flour (NRPF) sample exhibited the highest proximate values in terms of moisture (4.53%), crude fat (6.18%), crude fibre (2.85%), crude protein (5.91%), and ash (4.17%), while the peak carbohydrate by difference (84.42%) was obtained in calcium carbide–treated plantain flour (CCTPF) sample. Potassium concentration was highest (76.38 mg/100g) in cassava peel–treated plantain flour (CPTPF) sample, lowest in CCTPF sample (49.20 mg/100g) whereas the peak concentration of calcium (64.63 mg/100g) was obtained in CCTPF sample. The highest sugar concentrations of sucrose (82.48 g/100g), fructose (93.50 g/100g), and glucose (84.22 g/100g) were obtained in CPTPF, while the lowest sucrose content (74.88 g/100g), and highest phytochemical levels in terms of phytate (5.94 mg/100 g), oxalate (15.69 mg/100g), tannins (0.58 mg100/g), and phytic acid (1.67 mg/100 g) were exhibited by CCTPF sample. The scavenging potentials of DPPH, flavonoids and total phenols as antioxidants were most prominent in the NRPF sample, and least prominent in CCTPF sample. Sensory attributes of the samples ranked in the descending order: NRPF > unripe mango-treated plantain flour (UMTPF) > CPTPF > CCTPF in terms of aroma, taste, chewiness, firmness greasiness and general acceptability. In conclusion, natural and bio-based ripening methods preserved the nutritional qualities of the samples studied whereas calcium carbide, as an artificial ripening inducer, negatively degraded the nutritional qualities.
Cassava utilization as food and feed is constrained by its high levels of cyanogenic glycosides and low protein content. This study aimed to isolate lactic acid bacteria (LAB) capable of tolerating and degrading hydrogen cyanide (HCN) from fermented cassava pulp juice. From 131 isolates obtained from cassava pulp collected at seven sites in Southern Ethiopia, 67 were confirmed as LAB based on morphological, physiological, and biochemical characteristics. Five isolates exhibiting strong HCN tolerance were selected for further evaluation. Survival assessment on media containing 400–800 mg/L HCN showed that isolates La2 and Db2 had the highest tolerance, with survival rates of 47.85% and 44.12% at 800 mg/L. Cyanide detoxification at a 1-mL inoculum level ranged from 44.86%–68%, 50.62%–69.21%, and 84.25%–87% after 24, 48, and 72 hours of fermentation, respectively. At a 2-mL inoculum level, the greatest cyanide reduction after 72 hours was observed in isolates La2 (89.33%) and Cd1 (88.77%). All isolates demonstrated moderate to high detoxification capacity. PCR and 16S rRNA sequencing identified the isolates as Lactobacillus casei (Cd2), Lactiplantibacillus plantarum (La2, Db2), and Lactobacillus plantarum (La6, Cd1). Overall, Lactiplantibacillus plantarum strain OM108155.1 (Db2) and Lactobacillus plantarum strain b36 (La6, Cd1) were the most effective cyanide-reducing strains after 72 hours, indicating their potential for improving the safety of cassava-based foods and feeds.
Malnutrition remains a critical public health crisis in Nigeria, particularly among children under five years, contributing to approximately 45% of under-five mortality and imposing substantial economic burdens estimated at 11% of gross domestic product. This narrative review synthesizes evidence from 13 studies published between 2010 and 2025, drawing on national surveys and regional analyses to examine the prevalence, determinants, and trends of undernutrition (stunting, wasting, underweight), micronutrient deficiencies, and the emerging double burden of malnutrition. Prevalence rates indicate 32-37% stunting, 7-10% wasting, and 22-29% underweight nationally, with stark regional disparities highest in northern states (up to 57% stunting in the Northwest). Key risk factors include low maternal education, household poverty, inadequate complementary feeding, infections, and conflict-driven food insecurity. Despite interventions like community-based management of acute malnutrition (CMAM), coverage remains low, treating only 20% of severe cases. Projections for 2025 forecast an additional 1 million children at risk of acute malnutrition amid climate shocks and economic instability. Urgent multisectoral actions, integrating nutrition-sensitive agriculture, maternal education, and conflict mitigation, are essential to meet World Health Organization targets by 2025 and avert irreversible developmental losses. This review underscores the ethical imperative for scaled-up, equity-focused public health responses to safeguard Nigeria's future generations.
This study examined the impact of fortifying cakes with guava (Psidium guajava) fruit and leaf powder on their nutritional content, bioactive substances, antioxidant activity, antidiabetic potential, and sensory characteristics. Cakes were produced using varying concentrations of guava fruit and leaf powders, thereafter subjected to proximate, mineral, phytochemical, antioxidant, α-amylase inhibition, and sensory evaluations. Fortified cakes exhibited enhanced levels of protein, dietary fiber, and minerals in comparison to the control group. Leaf-fortified formulations displayed elevated levels of total phenolics, flavonoids, anthocyanins, and antioxidant activities, whereas fruit-fortified cakes showed superior sensory acceptance. The findings indicate that guava fruit and leaf powders can serve as functional components in baked goods, with leaf powder providing superior functional advantages and fruit powder ensuring consumer acceptability.
Background: Foodborne diseases are an important yet under-measured public health problem in Cambodia, where rapid urbanization, heavy reliance on informal markets, and uneven control capacity create multiple contamination pathways. Objectives: To synthesize Cambodia-specific evidence on foodborne disease burden and surveillance, characterize hazards and high-risk foods and settings along the farm-to-fork continuum, analyze food safety governance and regulatory frameworks, identify implementation gaps, and propose priority interventions. Methods: A systematic narrative review was conducted using a farm-to-fork framework. PubMed (searched January 15, 2026, using: (Cambodia[MeSH] OR Cambodia[Title/Abstract]) AND ("food safety"[MeSH] OR "foodborne diseases"[MeSH] OR "food contamination"[MeSH])) and Google Scholar (first 200 results by relevance) were searched from inception to January 2026. Grey literature was identified from WHO, FAO, and Cambodian ministry websites. A total of 847 peer-reviewed records were identified, with 52 meeting inclusion criteria after screening. Grey literature (n=23) and legal/policy documents (n=3) were also included. Data were extracted on hazards, governance, and system gaps. Results: National sources reported 135 foodborne disease outbreaks during 2014–2019 (5,825 cases; 81 deaths), representing events meeting national notification criteria with approximately 40% laboratory-confirmed. Surveys indicate frequent contamination of common foods with Salmonella spp. (n=456 samples, 2019–2021; chicken 45.6%, pork 32.1%; Chea et al., 2021) and Staphylococcus aureus (chicken 67.2%, pork 51.8%; Chea et al., 2021), with emerging antimicrobial resistance. Conclusion: Converting legislative advances into health gains requires coordinated, One Health-oriented investments in surveillance, laboratories, inspection, infrastructure, training, and risk communication, supported by targeted research.
