Eggs represent a nutrient rich food system that combines a balanced nutritional composition with a diverse range of bioactive substances that contribute positively to human health. This paper provides a thorough overview of the main constituents of eggs, including proteins, lipids, vitamins, minerals, and carotenoids, and summarizes their biological activities and functional properties. Proteins present in eggs, such as ovalbumin, ovotransferrin, and lysozyme, are known for their antimicrobial, antioxidant, and immune-regulating activities. In addition, phospholipids and choline from the egg yolk play crucial roles in maintaining cardiovascular and neurological functions. Lutein and zeaxanthin from egg yolk are highly bioavailable carotenoids with proven benefits for ocular and cognitive health. Additionally, the paper analyzes the potential role of egg intake in body weight regulation, cardiometabolic health, neurocognitive performance, bone integrity, and applications in sports nutrition. Evidence from epidemiological and clinical studies indicates that moderate egg consumption supports satiety, promotes muscle protein synthesis, and maintains lipid homeostasis without increasing cardiovascular risk. Overall, eggs qualify as functional foods due to their nutrient density and the synergistic action of their bioactive compounds, supporting health promotion and disease prevention across the lifespan.
The increasing challenges of food insecurity in Nigeria have become a major national concern, this is largely attributable to its impact on human well-being. Recently, evidence of heavy metals contaminants exceeding threshold values in foods has posed significant threats to food safety and human well-being. Therefore, this research was designed to examine the socioeconomic factors influencing heavy metals contamination of traditional Nigerian spices in Ilorin. A multi-stage sampling procedure was adopted to select the required respondents for the study, and spice samples were purchased and tested for selected heavy metals such as lead (Pb), cadmium (Cd), and arsenic (As) using Atomic Absorption Spectroscopy (AAS). Primary data were collected from the producers of traditional Nigerian spices via questionnaires and interviews and analysed using descriptive statistics (means and standard deviation) and inferential statistics (regression model). The results revealed that the traditional Nigerian spices from the respondents were contaminated with heavy metals but were still within the limits set by the World Health Organization (WHO) and European Food Safety Authority (EFSA). These heavy metals contamination is influenced by producer’s age (significant at 5%), household size (1%), and processing environment conditions (1%). The study therefore suggests that governmental and non-governmental organizations should provide training on proper hygiene and food products handling to traditional Nigerian spices producers. Additionally, producers should adopt sanitation practices in the processing environment to prevent food contamination.
The purpose of this paper is to investigate the incorporation of sea buckthorn pomace flour (SBPF), a by-product of fruit processing, into glazed cottage cheese in order to obtain a dairy product with enhanced functional value and improved quality characteristics. Four formulations containing 1.25%, 2.50%, 3.75%, and 5.00% SBPF were developed and compared with a control sample. Sensory, textural, microbiological, and physico - chemical analyses were performed immediately after production and during a 12-day storage period. Sensory evaluation indicated good overall acceptability, with scores ranging from 4.20 to 5.00 for taste, aroma, texture, appearance, and color. Texture profile analysis showed that SBPF affected hardness (46.88 - 59.08 g), cohesiveness (0.08 - 0.09 %), gumminess (3.81 - 5.78 g), springiness (0.99 - 1.00), adhesiveness (45.22 - 54.63 g·s), and resilience (0.48 - 0.62%). Microbiological assessment revealed total mesophilic aerobic counts between 3.10 and 3.50 log₁₀ CFU/g and yeast and mold counts ranging from 2.00 to 2.25 log₁₀ CFU/g. Pathogenic microorganisms, including Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, were not detected in any sample. Physico - chemical parameters remained within acceptable limits, with pH values of 4.55 - 4.59, water activity of 0.767 - 0.772 c.u., moisture content of 21.3 - 23.0%, total sugars of 23.8 - 24.3%, fat content of 26.5 - 27.0%, and ash content of 1.68 - 1.74%. The results demonstrate the potential of SBPF as a sustainable ingredient for the development of value-added dairy products.
Producing snacks from blends of Bambara nut flour (BNF) and high-quality cassava flour (HQCF) has gained traction due to their nutritional value, affordability, and potential for local economic development. The functional benefits of such a snack stem from the nutritional standpoint of the gluten-free nature of the composite flour, richness in dietary fibre, and essential amino acids, suitability for malnutrition intervention and school feeding programs with the view to achieving SDG-3. Cost-benefit analysis of a newly developed food product is essential in determining the commercial viability of venturing into full-scale production. This study evaluated the production and cost benefit analysis of tidbits produced with blends of flour from Bambara nut and cassava. HQCF and BNF were prepared from cassava (IITA-TMS-IBA070593) and Bambara nut seeds (SAMNUT 21). The HQCF and BNF were blended in the ratio 60:40, with which the tidbits were produced. The results established that the composite flour made up of three kilograms (3 kg) of HQCF and two kilograms (2 kg) of BNF produced 5.35 kg of tidbits, yielding 53 units of 100 g each of packaged tidbit snacks. The calculated benefit-cost ratio (BCR) of 1.15 signifies a profitable operation, as values exceeding 1 indicate that benefits exceed costs, positioning the enterprise as a potentially profitable investment. Specifically, for every ₦1.00 spent on cassava tidbits processing, there was a return of ₦1.15, reinforcing the financial viability of the venture. Interestingly, for every ₦1.00 earned as revenue, 13.3% was retained as net profit, underscoring the profitability of the enterprise.
This study assessed the levels of concentration of copper (Cu), iron (Fe), and zinc (Zn) in the gill, liver, and muscle tissues of Mackerel (Scomber scombrus), Herring (Clupea harengus), and Hake (Merluccius merluccius), sourced in Ondo City, Southwest, Nigeria, and values were compared with WHO and FEPA regulatory limits. Tissues were digested using aqua regia, a mixture of nitric acid (HNO3) and hydrochloric acid (HCl) in a 3:1 ratio, and an atomic absorption spectrophotometer (AAS) was used to determine the metal concentration level. The results revealed no significant differences in the levels of Cu, Fe, or Zn among the three fish species across the various tissues (p > 0.05). The trace metal concentration order in the fish was Zn > Fe > Cu. While the concentrations of Cu and Fe in the tissues of all three fish species studied were within the WHO and FEPA-prescribed limits for food fish, the concentrations of Zn in the muscles of Merluccius merluccius (0.262±0.052 ppm), Clupea harengus (0.327±0.099 ppm), and Scomber scombrus (0.362±0.119 ppm) were above the prescribed limit (0.075 ppm) set by FEPA, indicating potential health risks. Regular monitoring of essential metals in fish, along with stricter regulatory enforcement, is necessary to safeguard public health.
