The present study investigated the antifungal activity of the 70% ethanol extracts of the leaves (IGL), stem bark (IGSB) and roots (IGR) of Irvingia gabonensis against multidrug-resistant Candida albicans and Candida glabrata strains and clinical isolates. The inhibitory activities of extracts against biofilm formation and mature biofilms were also investigated. Furthermore, the effects of the combinations of I. gabonensis extracts with amphotericin B, ketoconazole, voriconazole, nystatin and caspofungin, against the resistant Candida strains and isolates were evaluated using the checkerboard assay. Qualitative and quantitative assessments of the phytoconstituents in the plant extracts, as well as their antioxidant activities, were then analysed. IGSB displayed considerable anti-Candida activity with minimum inhibition concentrations (MICs) of 15.63 mu g/mL-500 mu g/mL, while IGR showed MICs of 125 mu g/mL-1000 mu g/mL. IGL demonstrated limited activity with MICs of 500 mu g/mL-> 2000 mu g/mL. IGSB also exerted significant antibiofilm activity against the drug-resistant C. albicans and C. glabrata strains and isolates with SMIC90 of 31.25 mu g/mL-1000 mu g/mL and 125 mu g/mL-2000 mu g/mL against the formation of biofilms and mature biofilms, respectively. In the checkerboard assay, IGSB recorded the most synergistic interactions with the conventional antifungal drugs producing median FICI values that ranged between 0.35 to 0.61 and 0.30 to 0.68, and synergistic action that ranged between 50% to 66.67% and 55.56% to 100%, against the MDR C. albicans and C. glabrata isolates, respectively. The extracts displayed strong antioxidant activities, which correlated with their total phenol, flavonoid and tannin contents. The presence of phytochemicals such as glycosides, coumarins and triterpenoids was also detected in I. gabonensis extracts. The study findings have demonstrated that I. gabonensis, particularly its stem bark, is a potential source of bioactive compounds that could be developed into novel antifungal agents.

Postharvest losses of bananas in sub-Saharan Africa are exacerbated by limited access to reliable drying technologies. Solar drying is weather-dependent and electric dryers are not feasible for most off-grid farmers. This study evaluated a locally fabricated, natural-convection gas-fired cabinet dryer by determining its drying efficiency and the drying characteristics of two Gros Michel banana varieties (P15 and P20). Banana slices (3 mm thickness) were dried in triplicate runs at 40–80 °C for 10 h. Moisture content (wet basis) decreased from 79.17% to 16.54% for P15 and from 75.55% to 8.94% for P20. The moisture ratio fell to 0.21 (P15) and 0.11 (P20). Using a corrected latent heat of vaporisation (2358 kJ/kg at the average drying temperature), the drying efficiency was 10.48% for P15 and 11.12% for P20 (average 10.80%). These efficiencies are typical for natural-convection dryers but are substantially lower than forced-convection systems, leading to high fuel costs (≈7.5 USD per 2 kg batch). The dryer successfully reduced banana moisture to safe storage levels within 10 h, but design improvements, notably the addition of a low-power solar fan and exhaust heat recovery, are necessary for practical adoption by smallholder processors. This study contributes to Sustainable Development Goals 2 (Zero Hunger) and 12 (Responsible Consumption and Production) by promoting food preservation and waste reduction in off-grid communities.

ABSTRACT Polysaccharide hydrocolloids are fundamental to modern food design because their molecular architecture dictates techno‐functional performance. This review synthesizes current knowledge on sources, structural features and functional roles, establishing clear links between monomer identity, substitution patterns (degree of esterification, sulfation, acetylation), molar‐mass distributions and hydration, rheology, gelation and interfacial behavior. Integrated characterization using SEC‐MALS, HPAEC‐PAD, 1D/2D NMR, scattering, rheology, tribology and interfacial measurements enables predictive performance specifications. Application spaces include beverages, cultured matrices, gel confectionery, emulsions, encapsulation and edible films. Performance is interpreted stepwise: viscosity facilitates product transport and stability during processing and storage, while gut fermentation of non‐digestible fractions produces short‐chain fatty acids with health implications. Stability and packaging are evaluated using accelerated protocols, acceptance criteria and barrier targets. Sustainability is assessed using life cycle metrics (ISO 14040/14044) and circular feedstocks from intensified extraction routes. Key industrial translation issues include mixing, heat transfer, fouling, membrane filtration, spray drying and biorefinery integration within techno‐economic reality. Cross‐cutting challenges encompass raw material variability, uneven reporting of analytical data, scale‐up limitations of intensified processes, interaction complexity in multicomponent food products and long‐term safety considerations for some modified polymers. Practical recommendations focus on performance‐based specifications, harmonized analytics, shelf‐life model integration with packaging, solvent loop closure verification for green processes and dataset standardization with sharing to enable predictive formulation and credible sustainability claims.

Background: Chilli pepper powder contamination is a major problem in the global market. This study aimed to determine the quality and safety of chilli pepper powder. Methods: Commercial samples of chilli pepper powder were purchased from major markets in seven regions of Ghana. Physicochemical analyses, such as moisture, pH, and ash content were employed to determine some quality parameters of chilli pepper powder. Colour was measured using colourimeter, and fungal identification was performed using the plating method. Results: The study revealed that the mean moisture, ash content and pH of the chilli pepper powders ranged from 0.39–10.84 %, 4.64–14.10 % and 4.79–6.40 %, respectively. The study showed that all chilli pepper powders had positive a* values (3.05 - 21.08) and positive b* values (15.59 – 28.95). None of the commercial chilli pepper powder showed signs of dye contamination. The mean fungal count of the chilli pepper powder ranged from 2.10 – 4.19 log10 CFU/g. Some fungal species found in the chilli pepper powder were Rhizopus stolonifer, Aspergillus sp., Mucor racemosus, Fusarium sp. and yeasts. Conclusion: Some of the samples did not conform to Codex Alimentarius standards, hence the need for appropriate measures to be instituted to ensure safe processing and storage to improve the quality of the chilli pepper powder.

Tuo zaafi, a traditional dish prepared from cereals and often accompanied by dark green vegetable soup, is a revered dish well known for its medicinal and nutritional attributes. The cereals are usually prone to mycotoxin contamination. This study aimed to determine fungal diversity, mycotoxin contamination (Ochratoxin A, Aflatoxins, Fumonisins), and consumer risk associated with tuo-zaafi in the northern regions of Ghana. Fungi were identified using standard mycology protocols, and a high-performance liquid chromatography-fluorescence detector (HPLC-FLD) was used to analyze mycotoxin levels in the samples. Cancer risk assessments were done using deterministic models proposed by a Joint FAO/WHO Expert Committee on Additives. The fungal counts were between the ranges of 3.19 and 4.27 log10 CFU/g. Some species of the genera Aspergillus, Fusarium, Trichoderma, Penicillium, Mucor, Rhizopus, Cladosporium, Alternaria, and Saccharomyces contaminated the food samples. Additionally, Aflatoxins (13.05-24.51 µg/kg) and Fumonisins (101.59-126.18 µg/kg) exceeded regulatory limits set by the Ghana Standards Authority (GSA) and the European Food Safety Authority (EFSA) in a majority of samples. Risk assessment based on Margin of Exposure (MOE) calculations revealed values below 10,000, indicating a significant carcinogenic public health concern. These findings highlight the urgent need for regulatory interventions and public awareness campaigns to mitigate mycotoxin exposure.

Heavy metal contamination in food sources is a major public health concern worldwide. This study assessed the levels of cadmium (Cd), zinc (Zn), copper (Cu), nickel (Ni), and lead (Pb) in pig tissues (muscle, liver, bone, and lard) from selected districts in Ghana’s Upper West Region, where pig farming and pork consumption are high. Metal analysis was conducted using a Microwave Plasma Atomic Emission Spectrometer (MP-AES). The mean concentrations of Pb, Ni, Cu, and Zn in the tissues ranged from below detection limit (BDL) to 9.9967 ± 0.5000 mg/kg, BDL to 7.4597 ± 0.4419 mg/kg, BDL to 83.8323 ± 0.8643 mg/kg, and BDL to 128.8333 ± 0.7638 mg/kg, respectively, while Cd was below detection in all samples. Notably, 65

Beef is a prominent dietary component in many developing countries, including Ghana, due to its rich protein, energy, and fat contents. However, it has become a significant source of foodborne pathogens, including Escherichia coli O157 and Salmonella, which can lead to severe gastrointestinal infections. This study investigated food hygiene practices and the microbial safety of beef sold at the Ho Central Market in Ghana. Sixty-three beef handlers and processing facilities in 25 shops were conveniently sampled using a structured questionnaire. Twelve beef samples were also collected in duplicates at 9:00 a.m. and 3:00 p.m. from the market and subjected to microbial analyses using standard procedures (aerobic plate count [NMKL No. 86, 2013], coagulase-positive staphylococci [NMKL No. 66, 5th Ed., 2009], Enterobacteriaceae [NMKL 144, 2005], E. coli O157 [NMKL 125, 2005], and Salmonella [NMKL No. 71, 1999]). The data collected were analyzed using SPSS Version 22. The food hygiene protocol observation study revealed that food safety and hygiene standards were compromised. However, personal hygiene practices like wearing suitable PPE (100%), using standard protocols for handwashing (100%), and removing pieces of jewelry before processing (92%) were observed. For microbial analyses, the results showed that almost all the beef samples were highly contaminated under each indicator, except the sample from shade Vendor 1 at 9:00 a.m., which recorded Enterobacteriaceae (3.18 ± 5.00) and E. coli (2.68 ± 4.04) below Ghana's Food and Drug Authority thresholds. While almost all the samples (75%) were free from E. coli O157, the Salmonella species contaminated about 75% of the samples. However, there are no statistical differences between the samples collected at 9:00 a.m. and those at 3:00 p.m. (p > 0.05). The presence of high microbial counts, E. coli O157, and Salmonella in beef samples could be attributed to inadequate and substandard infrastructure. Hence, effective food safety measures and regular monitoring are imperative to ensure the safety of beef products and protect public health.

Fermented fish products are important in many African diets. They serve as flavouring agents and affordable sources of high-quality protein and essential minerals. In Ghana, momoni is one of the most common examples. It is a salted, naturally fermented fish product valued for its strong aroma and distinctive taste. This review presents current information on the nutritional composition, bioactive components, microbial ecology, and enzymatic transformations that occur during the production of momoni and related African fermented fish products. Momoni typically contains 50-60 % protein (dry basis), 8-12 % lipid and significant minerals like calcium (160-210 mg/ 100 g) and iron (2-4 mg/100 g). The process, driven by microbes such as Bacillus subtilis, Staphylococcus saprophyticus, Lactobacillus plantarum and Pediococcus pentosaceus, sees the pH fall from 6.5 to 5.2 and the total free amino acids increase from 18 to 45 mg/g. These changes enhance digestibility and generate bioactive peptides, with studies showing that antioxidant activity can reach up to 60 %. The review also discusses safety issues related to its composition, such as high salt content (10-20 %) and biogenic amines, proposes safe processing practices based on starter culture application and process control. It concludes that controlled fermentation can improve both nutritional and sensory quality while maintaining cultural authenticity. Linking traditional methods with scientific control offers opportunities for developing standardised, safe and nutritionally enhanced fermented fish products that support food and nutrition security in Africa.

Vulvovaginal candidiasis is a common infection that affects women of reproductive age, with a high prevalence among pregnant women. When left untreated, it can lead to pregnancy complications including miscarriage. The study evaluated the activity of the ethyl acetate (EtOAc) extract of Paullinia pinnata and its isolated compound 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one against drug-resistant strains and clinical isolates of Candida albicans, Candida glabrata, Candida krusei, Candida parapsilosis and Candida tropicalis. Furthermore, the effects of the combinations of 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one with voriconazole, nystatin or caspofungin on the Candida strains and isolates as well as its antibiofilm activity against the drug-resistant strains are reported in this study. The EtOAc leaves extract of P. pinnata demonstrated considerable activity against the drug-resistant Candida strains and clinical isolates with minimum inhibitory concentrations (MICs) of 31.25 to 500 µg/mL when assessed for anti-Candida activity using the microbroth dilution method. The extract was column fractionated to obtain five bulk fractions, and from the most active bulk fraction, BF4 (MIC = 3.91-31.25 µg/mL), 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one was isolated. This study is the first reported biological activity of the compound. 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one exhibited strong activity against the panel of drug-resistant Candida species with MIC ranging from 0.5 to 16 µg/mL (0.85-27.10 µM). This activity was within similar range to that of ketoconazole (MIC = 1-8 µg/mL) and amphotericin B (MIC = 0.5-2 µg/mL). When combined with voriconazole, nystatin or caspofungin using the checkerboard assay, 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one recorded synergism of 33.33% to 83.33% with the antifungals, with majority of the synergistic interactions observed against C. albicans and C. glabrata strains and isolates. 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one also demonstrated anti-biofilm activity. Its IC50 values against the formation of biofilms and preformed biofilms of the Candida species were 15.30-46.40 μg/mL (25.91-78.60 μM) and 25.40-90.84 μg/mL (43.02-153.86 μM), respectively. In conclusion, P. pinnata possesses strong anti-Candida activity and its isolated compound, 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one displayed potent anti-Candida and anti-biofilm action. These findings identify 6α-(3'-methoxy-4'-hydroxybenzoyl)-lup-20(29)-ene-3-one as a promising anti-Candida compound warranting further investigation, including cytotoxicity in mammalian cells, before its therapeutic potential can be fully assessed.

Candida infections pose a growing global health threat, with high mortality rates driven by multidrug-resistant (MDR) strains, and a limited number of antifungals in the pipeline. Zanthoxylum zanthoxyloides (Rutaceae) is a West African plant traditionally used for the management of cutaneous and mucosal fungal infections. Bio-guided isolation of the 70% ethanol extract of Z. zanthoxyloides stem bark against a panel of drug-resistant Candida species yielded three known acridone alkaloids, arborinine, fabiocinine, and 1,3-dimethoxy-10-methylacridone isolated here from the stem bark of Z. zanthoyloides for the first time together with the coumarin, 6,7,8-trimethoxycoumarin. The activity of the compounds against biofilm formation and mature biofilms of the Candida species was also evaluated. Resistance-modifying effects were then assessed via checkerboard assays with voriconazole, nystatin, and caspofungin. Fabiocinine was the most potent, with MICs of 0.004-0.031 mg/mL against the drugresistant strains, comparable to voriconazole. Arborinine and 1,3-dimethoxy-10-methylacridone demonstrated MICs of 0.016-0.25 mg/mL and 0.031-0.25 mg/mL, respectively. The acridone alkaloids inhibited biofilm formation (SMIC50 = 0.045-0.414 mg/mL) and disrupted mature biofilms (SMIC50 = 0.125-1.224 mg/mL). Checkerboard assays revealed strong synergy (FICI <= 0.5) between the acridone alkaloids and voriconazole (86.7%) and caspofungin (80%) against the reference strains, suggesting distinct mechanistic profiles from conventional antifungals. Molecular docking studies of the compounds were conducted to support the prediction of their possible mechanism(s) of action. These findings reveal the in vitro anti-Candida, antibiofilm, and resistance-modifying activities of these acridone alkaloids from Z. zanthoxyloides stem bark, including the first report of such activities for fabiocinine and 1,3-dimethoxy-10-methylacridone. Fabiocinine showed promising in vitro activity and may warrants further mechanistic, cytotoxicity and in vivo investigation.

This study investigated the effects of fat content (30%, 35%, and 40%) and conching time (4, 6, and 8 hr) on the physicochemical and textural properties of melanger-processed artisanal chocolate spreads. Using response surface methodology, both milk and dark chocolate formulations were systematically evaluated for textural parameters (firmness, consistency, cohesiveness, and viscosity index), colour development (Lab* values), and moisture content. Results demonstrated that fat content significantly affected all textural parameters, with higher fat concentrations resulting in decreased firmness across both formulations. However, the response patterns differed substantially between milk and dark chocolate spreads, with dark chocolate exhibiting a positive interaction between fat content and conching time (β = 45.00, p < .05), contrary to the negative interaction observed in milk chocolate (β = −13.01, p < .05). Colour development was more responsive to processing variables in milk chocolate formulations, with fat content and conching time significantly increasing L* values (β = 2.461 and β = 1.285, respectively, p < .05). Moisture behaviour revealed fundamental differences between formulations, with milk chocolate demonstrating increased moisture retention at higher fat contents, while dark chocolate followed conventional moisture reduction patterns. The findings establish empirical relationships for process optimisation in small-scale chocolate spread manufacturing, suggesting optimal conditions of 35% fat/8-hr conching for milk chocolate and 38%–40% fat/6-hr conching for dark chocolate spreads. This research bridges the gap between industrial chocolate processing knowledge and artisanal manufacturing techniques, providing practical insights for quality control and product development in small-scale operations.

Global food systems face mounting challenges from climate change, soil degradation, and population growth, threatening food security and environmental sustainability. Regenerative agriculture, emphasizing soil health and biodiversity, offers a promising solution, with leguminous crops playing a central role. These plants, notably underutilized species such as Vigna subterranea (Bambara groundnut) and Cajanus cajan (pigeon pea), fix atmospheric nitrogen, enhancing soil fertility and reducing reliance on synthetic fertilizers. Rich in proteins, dietary fibre, and micronutrients, legumes bolster nutritional security, particularly in regions with limited access to animal-based proteins. This review comprehensively examines the ecological, nutritional, and socioeconomic contributions of legumes in regenerative agriculture, focusing on their potential to foster climate-resilient food systems. It quantifies their benefits, including nitrogen fixation rates up to 200 kg/ha and yield increases of 25 % in crop rotations. The nutritional profile of legumes, including 18–40 % protein content and bioactive compounds, supports the prevention of chronic non-communicable diseases like cardiovascular disease and diabetes. Advances in processing techniques, such as fermentation and enzyme-assisted extraction, enhance nutrient bioavailability while mitigating anti-nutritional factors like phytic acid. Underutilized legumes, adapted to marginal environments, hold untapped potential to diversify diets and strengthen food security in climate-vulnerable regions. However, challenges such as limited market access and consumer awareness persist. This review advocates for increased research into biofortified varieties, sustainable processing, and policy incentives to integrate legumes into circular food systems, ensuring global nutritional security and environmental sustainability.

Global population growth and increasing protein demand are placing unprecedented strain on traditional livestock systems, which contribute substantially to environmental degradation. Edible insects have emerged as a sustainable source of protein, offering high-quality protein, essential fatty acids, vitamins, minerals, and bioactive compounds. Insects have a significantly lower requirement for land and water compared to traditional farm animals, and a large proportion have much higher feed-to-protein conversion ratios. Crickets, mealworms, and black soldier fly larvae are frequently cited due to their high productivity. Many species can be reared on organic waste, aligning insect farming with circular economy principles and enhancing environmental sustainability. In spite of these benefits, entomophagy has its challenges, which include cultural opposition and technological constraints on agricultural and food processing innovations. Insects are not new to the consumption in Africa, Asia, and Latin America and have been in their traditional diets, but when it comes to Western regions, where the norm has been to treat insects as novel food, extensive safety hazard procedures are recommended to be conducted before they can be commercialised. Such a difference applies especially to international trade between areas, where entomophagy has been well established, and Crick and others (1995) areas where it is new. Addressing these barriers through public education, clearer safety standards, and advances in insect farming technologies could improve cultural acceptance and accelerate mainstream adoption. This review examines the nutritional composition of edible insects, their role in sustainable agriculture, and the cultural, legal, and technical barriers to their integration into global food systems, highlighting their potential to strengthen food security and support environmentally responsible diets.

Fresh fruits could be heavily contaminated through damaged tissues and become dangerous to human health if the processing standards are not followed. Therefore, this study was designed to evaluate the microbiological risks and food safety knowledge of fruit vendors. To assess food safety knowledge and practices, a questionnaire was developed, validated and piloted, and used to recruit 70 fresh-cut fruit vendors from seven streets of Accra. The microbial risk assessment was determined using indicators, such as total plate count, Enterobacteriaceae, faecal coliform, fungi, Staphylococcus aureus and Salmonella. The results showed that even though the respondents had no food safety training, they had training on good hygienic practices (54%). They exhibited sufficient knowledge when they showed that fresh-cut fruits could be contaminated by biological hazards (87.1%); fruits and cutting instruments should be thoroughly washed before cutting, processing and packaging (90.0%); and thorough washing of fruits before packaging, transportation, storage and cutting (100.0%). They also exhibited good practices by stating that they used clean water (74.3%), a clean environment (72.9%) and personal protective equipment (100.0%) when preparing fruits. Again, they did not sell when having a cold or cough (80.0%). They, however, disagreed that fresh-cut fruits could also be contaminated by physical hazards (45.7%). Moreover, the microbial mean counts ranged from 2.84 to 3.15 log CFU/g for APC, 1.84 to 2.29 log CFU/g for Enterobacteriaceae, 2.21 to 2.29 log CFU/g for moulds and 2.42 to 2.70 log CFU/g for yeasts. No Salmonella and S. aureus were detected. While it was safe to eat fresh-cut fruits from the streets of Madina, Kaneshie and Manhean, it was risky to consume these fruits from the streets of Dzorwulu, Kwashieman, Lapaz and Adenta. Therefore, it is strongly recommended that the vendors go through thorough food safety training protocols, particularly those in the affected streets, to avoid incidences of foodborne disease.

Introduction: The practice of mammography has transitioned from analog to digital with improved accuracy and significant changes to findings. This study was aimed at investigating the current patterns of breast diseases among women presenting for mammography at a major hospital in the Volta region of Ghana. Methods: This descriptive retrospective study reviewed 508 mammography and complimentary breast ultrasound reports conducted between October 2019 and May 2023. Because they were incomplete and had essential patient data missing, 28 reports ( n = 28) were excluded. Data extracted from the reports included patients’ age, clinical indication, breast density, imaging impression, and BI‐RADS classification for each breast. Data were analyzed using the Statistical Package for the Social Sciences (SPSS) Version 26, and results are presented using descriptive and inferential statistics. Results: The study involved 480 women, aged 40–86 years (mean = 54.6 ± 10.1). The distribution of the breast densities of the women was as follows: almost entirely fatty ( n = 79, 16.46%), scattered areas of fibroglandular density ( n = 226, 47.08%), heterogeneously dense ( n = 145, 30.21%), and extremely dense ( n = 30, 6.25%). There was a statistically significant association between age and breast density ( p < 0.01). While 30 (6.25%) of the women presented for screening, 450 (93.75%) presented for diagnostic mammography. Breast pain ( n = 189, 39.38%), breast lump/mass ( n = 155, 32.29%), and suspected breast cancer ( n = 47, 9.79%) were the most common clinical indications. The study recorded a total of 960 BI‐RADS classifications of which 261 (27.19%) were negative and 699 (72.81%) were positive. Most of the positive findings ( n = 521, 74.54%) were BI‐RADS 2 and 3. Both benign and suspicious for malignancy or highly suggestive of malignancy lesions were common across women aged 40–50 years. There was a statistically significant association between age and BI‐RADS classification ( p < 0.01). Conclusion: This study showed that most of the women presented for diagnostic mammography. Attendance for screening mammography was poor among women presenting for mammography at the hospital; hence, women should be encouraged through health education and other campaign strategies to undergo screening mammography more regularly to facilitate more timely detection and diagnosis of breast diseases. A third of the women in our study had dense breasts. The vast majority of the women had positive findings, but the majority of these findings were indicative of benign breast diseases.

Probiotics are beneficial microorganisms that are used as starter cultures to improve the safety, sensory qualities, and nutritional properties of the final products. Therefore, this study was designed to use selected lactic acid bacteria (LABs) and yeast strains isolated from spontaneously fermented Aliha to improve the quality of the final Aliha. Four LAB strains (Limosilactobacillus fermentum Cm1-24-L1a, Limosilactobacillus fermentum UL, Limosilactobacillus fermentum TCD45.2, and Limosilactobacillus fermentum NBRC 15885) and two yeast strains (Pichia kudriavzevii CY902 and Pichia kudriavzevii CBS 5147 18) were sourced and used to ferment corn malts into probiotic Aliha. The pH, acidity, growth rates, hygiene conditions, nutritional qualities, and sensory properties were determined. The results revealed that strain NBRC 15885 recorded the lowest pH value (2.67) and the highest acid values of 0.71% after 24 h of fermentation. While strain CBS 5147 18 recorded the highest viability rate (4.30 log CFU/mL) after 24 h of fermentation, Aliha fermented by strain UL recorded the second lowest indicator counts for aerobic plate count (APC), Enterobacteriaceae, and fungi, making it the safest. The most nutritious (carbohydrates, crude fibre, proteins, potassium, calcium, and magnesium) Aliha was produced by strains NBRC 15885 and TCD45.2 and the least by strain CY902. However, Aliha fermented by strain UL was highly accepted by the assessors as it recorded the highest values of appearance (4.56), color (4.39), taste (4.63), and overall acceptability (4.99). Hence, the use of defined starter cultures has improved the quality parameters of the beverages produced and therefore must be recommended to the local producers for safer and better Aliha production.

The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect of mechanical depulping and roasting intensities on these parameters in Ghanaian cocoa beans. A 3 × 3 full factorial design was employed, with depulping levels (0 %, 50 %, and 100 %) and roasting conditions (110 °C for 60 min, 120 °C for 30 min, and 135 °C for 10 min) as the principal factors. Cocoa beans were depulped mechanically, fermented for six days, dried at 55 °C to a moisture content of 7, 8 %, roasted, deshelled, and milled into cocoa liquor. The results showed that roasting intensity and mechanical depulping significantly influenced the studied parameters. Cocoa liquor obtained from mechanically depulped beans exhibited a higher total polyphenol content but lower flavonoid content and antioxidant capacity. Moderate roasting (120 °C for 30 min) and low-temperature, long-time (110 °C for 60 min) roasting processes preserved more flavonoids and antioxidant activity than high-temperature, short-time (135 °C for 10 min) roasting. These findings highlight the importance of optimizing depulping and roasting conditions to balance the retention of bioactive compounds and antioxidant properties in cocoa liquor.

This study evaluates heavy metal contamination in fish and its associated health risks, focusing on the implications for global public health. Fish samples were analyzed using advanced techniques, including Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), Atomic Absorption Spectroscopy (AAS) with a hydride generator for arsenic, and a mercury analyzer. Results revealed significant contamination levels, with arsenic concentrations ranging from 0.9 ± 0.1 to 3.2 ± 0.2 mg/kg (mean: 2.24 ± 0.76 mg/kg), exceeding the WHO limit of 2 mg/kg in 75% of samples. Mercury concentrations (mean: 1.4917 mg/kg) surpassed the WHO limit of 0.5 mg/kg in all samples, while cadmium levels sometimes exceeded permissible limits. Statistical analysis indicated substantial variability in metal concentrations among samples, supported by Principal Component Analysis and Pearson's correlation, identifying distinct pollution patterns and sources. Health risk assessments showed significant non-carcinogenic and carcinogenic risks, particularly for children. Arsenic, chromium, and mercury presented hazard quotients exceeding safe thresholds, with cumulative hazard indices confirming elevated risks (HI = 14.5 for adults, 44.1 for children). The findings suggest the pressing need for global strategies to monitor and manage heavy metal pollution in aquatic ecosystems.

The presence of fungal species, fungal loads, mycotoxins, and toxic metals was assessed in commercial pureed baby food products in different markets in Ghana. Fungal studies was performed using standard protocols. The analyses of aflatoxins B1, B2, G1, G2, and M1 as well as Ochratoxin A (OTA) were undertaken using high-performance liquid chromatography connected to a fluorescence detector (HPLC-FLD). Toxic metals such as copper (Cu), lead (Pb), arsenic (As), cadmium (Cd), mercury (Hg) and chromium (Cr) were also determined by an atomic absorption spectrophotometer. The results showed the presence of fungal contaminants in all tested baby food samples, with counts ranging from 3.2 to 4.52 log CFU/g. Yeasts, Aspergillus, and Fusarium species were the most frequently isolated. The quantities of aflatoxins, ochratoxins were in the ranges of 0.315-11.446 and 1.991-2.510 µg/kg respectively. There were trace amounts of lead, cadmium, mercury, arsenic, and copper. The health risk assessments indicated no adverse health effects, since the calculated estimated daily intake (EDI) was lower than the Provisional Tolerable Daily Intake (PTDI), and also all Incremental Life Cancer Risk (ILCR) values were < 106. Regular monitoring of these food contaminants in baby foods is essential to ensure the public health safety of babies.