Pastoral dairy systems provide livelihoods for millions of inhabitants of arid and semi-arid lands (ASALs) in developing countries. However, these systems are threatened by adverse climate change. Complex and erratic rainfall patterns, increasing temperatures, and more frequent droughts are not only reducing milk production but also exacerbating risks to its safety. This scoping review synthesizes evidence from peer-reviewed scientific articles published between 2000 and 2025, retrieved from publicly available databases, to examine the effects of climate stressors on milk safety in smallholder pastoral dairy systems in the ASAL regions of Africa and Asia. The review finds that the most commonly reported climate-related risks are drought (37.5%), rainfall variability and heat stress (30%), and flooding (7.5%). These stressors contribute to extensive microbial contamination, including Escherichia coli, Staphylococcus aureus, Salmonella spp., and Brucella abortus, as well as chemical hazards such as aflatoxins and antibiotic residues which constitute food safety challenges that should be addressed within a One Health framework. A combination of technological, ecological, behavioral and indigenous approaches has been employed as adaptation strategies to reduce climate change impacts. These include solar-powered milk cooling, rainwater harvesting and borehole development, herd diversification into drought-resistant species, and traditional smoke fumigation of milk containers. Additional innovations such as rapid on-farm diagnostic aflatoxin biocontrol, and training of milk handlers, also show potential for improving climate change adaptation. Nonetheless, adaptation interventions remain fragmented, hazard-specific, and insufficiently integrated into broader food safety frameworks. These findings imply that prioritizing milk safety within climate adaptation strategies could substantially safeguard public health and sustain pastoral livelihoods amid increasing climatic uncertainty.

African nightshade (Solanum scabrum) is one of the most commonly consumed indigenous leafy vegetables in most parts of Sub-Saharan Africa. The vegetable is an excellent source of beta-carotene, vitamin A, C, E, iron, iodine, zinc, potassium, and protein, making it one of the most essential foods in addressing the malnutrition challenge among people experiencing poverty. This study focused on isolating, characterizing, and identifying dominant lactic acid bacteria (LAB) in naturally fermenting African nightshade leaves. The identification of LAB involved morphological, phenotypic, and molecular methods, including 16S rRNA gene sequencing. A total of 24 LAB strains were isolated and identified through phenotypic and 16S rRNA gene analyses. African nightshade fermentation was dominated by five genera of lactic acid bacteria: Lactiplantibacillus plantarum (38%), Leuconostoc spp (33%), Levilactobacillus brevis (13%), Weissella spp (13%) and Lactococcus lactis (3%). The findings reveal a rich and diverse community of LAB in fermented African nightshade, underscoring its potential as a natural reservoir of beneficial microorganisms. These LAB strains could have significant commercial and industrial potential, especially as starter cultures and probiotics in the production of fermented foods.

The mango processing industry generates peels as byproducts, which are a rich source of bioactive compounds, including pectin. This study aimed to evaluate the impact of extraction methods on antioxidants and pectin yields from mango peels to determine the most effective techniques for recovery of bioactive compounds for potential applications in food industry. The antioxidants were extracted using microwave assisted extraction (MAE), enzyme assisted extraction (EAE), ultrasound assisted extraction (UAE) and water-bath assisted extraction (WBAE) while pectin extraction was performed using MAE, conventional acid extraction (CAE) and UAE. Drying methods (solar, oven, freeze) and mango varieties (Apple, Ngoe) were also analyzed for their influence on pectin yield. Antioxidant analysis revealed similar total phenolic content (TPC) across MAE, UAE, and WBAE, with EAE and UAE showing the highest DPPH scavenging activity (84

Morama bean [Tylosema escululetum (Burch.)] is a nutrient-dense underutilized legume that can address protein-energy and micronutrient malnutrition in developing countries. An ethnographic study using a snowball sampling method was conducted in Kweneng, Ghanzi, Southern, and Central districts of Botswana. The survey sought to gather and document information about demographic characteristics, traditional use, cultural norms, harvesting, processing, preservation, and health benefits of morama beans. A 5-point Likert-type scale was used to assess and rate the respondent(s) perceptions on traditional utilization and potential of the bean. The data was analyzed using Statistical Package for the Social Sciences (SPSS) and thematic grouping. It was found that morama bean is distributed in Botswana's sandy desert regions and is consumed by people who are native or migrated into these areas. Roasting in heated sand (mean = 4.93) and boiling fresh beans with water or milk (mean = 4.49) were the most popular methods of cooking morama beans. Across the four districts, morama bean was found to be an important component in traditional food and medicinal mixtures for undernourished infants, and expectant and lactating mothers, mostly prepared with soft porridge. Respondents cited a significant lack of scientific knowledge about the bean's medicinal properties (mean = 1.27–1.38), indicating the need for additional research. The nutritious density of morama beans (mean = 4.87) and their potential for processing into value-added products (mean = 4.10) were known to the respondents. As a result, the bean has a high potential to improve food and nutrition security in these communities.

Cactus pear fruits are rich sources of nutritional (essential vitamins, amino acids and minerals) and antioxidant compounds (flavonoids, carotenes, betalains, ascorbic acid and quercetin). The fruit is cultivated for fresh markets and also serves as nutraceutical and functional food, finding application in various forms such as juice, jam, wine, syrup and in dairy products. However, short postharvest life and negative perception has contributed to its underutilization in the local context. Total titratable acidity (TTA) and total soluble solids (TSS) are among the desirable attributes used to assess postharvest quality of Cactus pears. A portable near-infrared spectrometer (NIRS) can non-destructively determine the internal quality of Cactus pears’ thus reducing postharvest losses. This study evaluated the potential of a handheld NIRS coupled with chemometrics of partial least square regression (PLSR) for rapid, non-destructive, and simultaneous determination of TTA and TSS in intact Cactus pear fruits. Cactus pears at different stages of maturity were sampled from Laikipia county, in Kenya, and immediately subjected to spectral data acquisition and wet-chemistry analyses. The PLSR was used to train and validate predictive models for the determination of TTA and TSS content in intact Cactus pears. The prediction model for TTA gave an R-squared (R2) of 0.73, root mean squared error of prediction (RMSEP) of 0.28% citric acid, and residual predictive deviation (RPD) of 1.97. Additionally, the TSS model resulted in R2 of 0.75, RMSEP of 1.60° Brix, and RPD of 2.06. Overall, these findings highlight the effectiveness of NIRS in non-destructive measurement of TTA and TSS levels in whole Cactus pears. However, with further refinement and optimization of these models, the full potential of this technique for swift and precise assessment of these parameters in whole Cactus pears can be realized. This would greatly benefit farmers and processors by reducing expenses associated with quality assessment and facilitating market entry of Cactus pear derived food products.

Many researchers have reported street food vendor characteristics including their food safety and hygiene awareness, attitudes, and practices. Data on street food vending are usually qualitative and include a large number of variables. This presents difficulties to researchers in trying to find the best way to reduce such data to a limited number of composites for use in further studies. Nonlinear principal component analysis (NLPCA) is a multivariate analysis technique that is most ideal for data reduction to yield uncorrelated summary variables while taking into account non-numeric measurement and the probable nonlinear relationships in the data. The objective of this study was to reduce and summarize the large heterogeneous data obtained from 345 street food vendors (SFVs) from six study locations in Kiambu County, Kenya, containing ordinal and nominal data into one or more components that may be used to elucidate the associations within the SFVs characteristics. NLPCA identified seven components of knowledge and practices related to food safety and hygiene among SFVs, which included: the cleanliness of the vending area, individual SFV hygiene and food handling practices, initiatives put in place to ensure food hygiene and safety, washing practices and food safety knowledge, food safety standards and regulations, storage practices for raw and ready-to-eat food, adherence and attitude toward food safety stipulations and SFVs’ mobility. The seven components also represent the categories of concern in enhancing the quality and safety of street vended foods. These components may be used as the basis for evaluating street food quality and safety.

Food fraud is an old, recurring, and global threat to public health. It poses a serious threat to food security in sub-Saharan Africa (SSA). Despite the prevalence of food fraud in SSA, little is known about how food fraud is viewed by consumers. This study aims to provide an overview of consumers’ concerns about food fraud in SSA. A multi-country survey was conducted in October 2022–31 January 2023, and 838 valid responses were returned. To reduce the large and correlated dataset, Principal Component Analysis (PCA) was used. Five components were derived from PCA: (i) Staple foods; (ii) Premium food and drink products; (iii) Trust in reliable sources; (iv) Trust in less reliable sources; and (v) Trust in food vendors. The findings revealed Ghanaian (mean rank = 509.47) and Nigerian (mean rank = 454.82) consumers tended to score higher on the measure of food fraud concern suggesting that they were less confident in the safety and quality of the food they consume. Demographic characteristics including age, number of children, personal and family experience of food fraud and PCA components such as ‘Staple foods’, ‘Trust in reliable sources’, and ‘Trust in food vendors’ significantly predicted the model. This is the first preliminary study to provide empirical findings on consumers’ concerns about food fraud in SSA. Practical and policy recommendations for the region are suggested. This includes (i) modelling the AfriFoodinTegrity in West Africa across other major regions such as Central, East, and Southern Africa; (ii) establish a regional sub-Saharan Africa Rapid Alert System for Food and Feed (SSA-RASFF) platform; and (iii) food safety and food fraud reports could be incorporated into SSA-RASFF portal for information sharing.

Poor energy and nutrient-dense complementary food for infants have resulted in malnutrition and poor growth. Some processes are known to improve the nutritional value while reducing the antinutrient factors in food formulations. Maize-soybean-based composite flours from nixtamalized maize and heat-treated soybean were used to formulate six composite flours (CFs). The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and mycotoxin level were investigated. The nixtamalization of maize and the heat treatment of soybean substantially improved the nutritional properties of the CFs. The pH value varied with the nixtamalization process, from 6.82 ± 0.7 to 9.32 ± 0.4. The energy content of the complementary foods was in the range of 354.77 ± 3.2 to 429.56 ± 4 kcal, meeting the minimum standard set for a cereal-based CF , which is 400 kcal. The protein values of the CFs (9.48 ± 0.3 to 13.92 ± 1.92%) on a dry weight basis were slightly below 15% of the recommended levels set by Codex. The antinutrient levels were reduced with nixtamalization and heat treatment. The molar ratio of phytate to minerals (calcium, zinc, and magnesium) was lower than the reported critical value, except for phytate to iron, where only whole maize, nixtamalized maize, and composite flour 3 (CF3) had a molar ratio that exceeded the reported critical value of 1. Although all composite flours were contaminated with mycotoxin, aflatoxin content in CFs ranged from 1.35 ± 0.67 to 13.8 ± 0.29 g/kg and from 0.3 ± 0.07 to 0.63 ± 0.015 mg/kg for fumonisin. Only the control and CFs made from the untreated maize did not meet the EU regulatory threshold (4.0 g/kg) for total aflatoxins and total fumonisin (4 mg/kg). The soybeans were not contaminated with the mycotoxins. The composite flour 5 (Composite flour 25% HS + 75% NixM) can be considered the best composite flour with regard to its nutritional properties, mineral, antinutrient, and mycotoxin content. These findings have shown that nixtamalization and heat treatment can improve the nutritional properties and food safety of composite flours.

Abstract The preparation and handling practices, as well as raw materials for street food vending businesses, could be sources of toxic heavy metals in street vended foods (SVFs). The objective of this study was to assess the levels of lead (Pb) and cadmium (Cd) contamination in ready‐to‐eat SVFs sold in selected locations within Thika town, Kenya. A total of 199 samples consisting of cereal‐based foods, sliced fruits, salads, groundnuts, tubers, fresh fruit juices, eggs, smokies, and sausages were randomly collected for analysis. The concentration of Pb and Cd in street vended foods (SVFs) was determined by atomic absorption spectrophotometry. The results indicated that at least one of the food sample types was contaminated with Pb. The level of Pb contamination in SVFs ranged between 0.271 ± 0.070 and 1.891 ± 0.130 mg/kg with groundnuts recording significantly (p < .0001) higher levels (1.891 mg/kg) than all other food samples. Cadmium contamination levels in the SVF samples ranged between 0.001 ± 0.001 and 0.010 ± 0.003 mg/kg. Significantly (p < .0001) high levels of Cd were observed in cereal‐based foods (0.010 mg/kg) and fresh fruit juices (0.008 mg/kg). The Pb concentrations reported in this study are a food safety concern since they exceed the maximum recommended limits set by the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) food standards program. There is therefore a need for the establishment and enforcement of policies to govern the street food vending businesses to reduce heavy metal contamination in the SVFs.

Rot is a major cause of bulb onion losses in Kenya, accounting for about 14 % of total postharvest losses. In Kenya, the fungi associated with bulb onion postharvest rot of onion postharvest rots are not well known. Therefore, this study aimed at identifying the fungal pathogens contributing to bulb onion postharvest rot in major growing regions of Kenya. Bulb onion samples were collected from seven major markets and isolates were obtained by cutting 3 mm tissue segments from the edges of rotten lesions. These were cultured in water agar followed by incubation for seven days at room temperature (23 ± 3℃). After seven days, mycelia plugs from the growing edge of each colony were sub-cultured in potato dextrose agar and incubated for ten days. A total of fifty fungal isolates were obtained from the isolations and in vitro pathogenicity test was done on bulb onions. Eighteen fungal isolates that turned out to be pathogenic were inoculated in bulb onions to assess their level of virulence by measuring lesion size after 21 days of incubation at room temperature (23 ± 3℃). The fungal isolates caused statistically (P<0.001) different sized lesions, ranging from 0.4±0.1 cm to 2.6±0.5 cm. Based on morphological characteristics the eighteen fungal pathogenic isolates were identified as Fusarium spp. and were grouped into three clusters. Molecular technique confirmed the three Fusarium spp. clusters as Fusarium oxysporum f.sp. cepae (55%), F .acutatum (17%) and F. solani (28%). F. oxysporum f.sp. cepae was predominantly isolated from bulb onions collected in Bungoma County, while F. solani was mainly obtained from samples in Kajiado County and F. acutatum on bulb onions from Meru County. This study indicates that these three Fusarium species are the main fungal species causing postharvest rot in the major bulb onion growing regions of Kenya. Application of appropriate postharvest technology such as curing before storage would minimize postharvest rot in bulb onion.

Indigenous fruits, which are usually underutilized, play an important role in food and nutrition security especially in developing countries. Vitex payos fruit (chocolate berry) is one such example which is currently gaining popularity in arid and semi-arid parts of Kenya. Fruits of V. payos were collected from three wards in each of the two Counties (Kitui and Tharaka-Nithi). A composite sample from each County was obtained by mixing the three ward samples in a ratio of 1:1:1. Standard analytical methods were used in the determination of the physicochemical composition of the fruit samples. Apart from crude fat and protein, significant differences (PV. payos is a good source of nutrients whose concentration may be region-dependent. Nutrient concentration of V. payos is comparable to most fruits. Its potassium, dietary fiber and total flavonoid content are particularly higher than in most of the common fruits.

In sub-Saharan Africa, malnutrition occurs in various forms going from micronutrient deficiency (MND) to severe malnutrition. In this scenario, African indigenous leafy vegetables (AILVs) could help in alleviating hunger and food insecurity. Principally used by smallholder farmers as subsistence crops thanks to the ease of growing, AILVs have been reported to have valuable nutrient content. Nevertheless, rough handling coupled with microbial activities could lead to phyllosphere deterioration, hence leading to spoilage events that make the sustainable supply and consumption of AILVs difficult. Reviewing the literature regarding AILVs' phyllosphere microbiota, some bacteria such as Pseudomonadaceae, Enterobacteriaceae, and lactic acid bacteria (LAB) were commonly found. Their ability to deteriorate vegetables is known, thus stressing the necessity to valorize these commodities.In this review, fermentation was deepened as an inexpensive form of food processing to valorize AILVs, modulating the phyllosphere microbiota in favor of fermenting microorganisms. The literature review revealed that traditional methods implying alkaline fermentation lower the levels of toxigenic compounds in AILVs such as cyanhydric acid. Methods involving lactic acid bacteria (LAB) fermentation with beneficial LAB were able to control the fermentation, hindering the proliferation of spoilage (i.e. Pseudomonadaceae) and potentially path-ogenic bacteria (i.e. Enterobacteriaceae). Aside, the improvement of nutritional content is achieved, obtaining increased levels of B-group vitamins, carotenoids, and the reduction of antinutrient and toxic compounds for certain AILVs. Furthermore, the AILVs' shelf life is also prolonged, thus further confirming that the final products are valorized by the fermentation processes. Howbeit, this review also points out some weaknesses in the methods. Indeed, alkaline fermentation can allow the growth of toxin-producing Bacillus spp. that can jeopardize the consumers' health. While the unpredictability of spontaneous LAB fermentation caused in some cases the resilience of certain pathogens such as Enterobacteriaceae. More studies involving alternative ways to inoculate LAB starters such as back slopping might be useful to perfect the fermentation methods and finally valorize AILVs.

OBJECTIVES:Street-vended foods (SVFs) are a major contributor to foodborne diseases, especially in developing countries, where their sale is largely uncontrolled. Foodborne diseases have often been linked to high morbidity and mortality in some developing countries such as Kenya, demonstrating their public health and societal significance. The objective of this study was to determine the microbial quality and safety of ready-to-eat (RTE) foods sold in selected locations within Thika town in Kiambu County, Kenya.MATERIAL AND METHODS:A total of 199 food samples consisting of cereals, sliced fruits, salads, groundnuts, tubers, fruit juices, boiled deshelled eggs, smokies, and sausages were randomly collected for microbial analysis. Determination of total viable count (TVC), total coliform count (TCC), yeast and molds count (YMC), Escherichia coli counts, Staphylococcus aureus counts as well as the presence of Salmonella spp ., and Listeria monocytogenes were determined following standard microbiological methods.RESULTS:Results revealed that plant-based foods had significantly (P < 0.01) higher TVC, TCC, YMC, and S. aureus counts compared to animal-based foods. The levels of TVC, TCC, YMC, E. coli, and S. aureus ranged from 6.590 ± 1.020 to 3.377 ± 1.764, 5.567 ± 2.233 to 1.594 ± 2.299, 5.052 ± 1.201 to 1.595 ± 2.146, 2.033 ± 1.229 to 0.000 ± 0.000, and 5.972 ± 1.170 to 1.888 ± 1.660 Log10 CFU/g, respectively. At least nine food samples were contaminated with E. coli although the chance for contamination was significantly (P = 0.0002) higher (15 times) in plant-based foods compared to animal-based foods. At least one sample in each food type was contaminated with S. aureus with contamination levels above 1.888 ± 1.660 Log10 CFU/g. Salmonella spp. was only detected in boiled arrowroots (25%), boiled deshelled eggs (5.6%), French fries (5.6%), juices (5.0%), and cereals (11.1%), while L. monocytogenes were not detected in any food sample.CONCLUSION:These findings demonstrate that RTE SVFs sold in this region constitute a potential health hazard to consumers because of the presence of Salmonella spp., and high counts of E. coli and S. aureus. These foods are, therefore, microbiologically unsafe and unsuitable for human consumption as they may cause foodborne disease outbreaks.

Aflatoxin and fumonisin contamination was assessed in different samples along the maize value chain in different territories of South Kivu province. Kabare and Ruzizi Plain were chosen as they represent two different agroecological areas where maize is mostly produced. Twelve districts and one town were selected across the province. The stakeholders were randomly selected, and 215 maize (139 maize grain and 76 maize flour) samples were taken for laboratory analysis. The Q + kit was used to determine the total aflatoxins and fumonisins. Three categories of maize were examined: freshly harvested dry maize, stored maize (maize stored for 3 months ±1.5 month) and market maize. Aflatoxin was found in 100% of the maize samples with the least content of 0.3 µg/kg detected in freshly harvested dry maize with mean 3.2+0.3 and levels ranging from 0.3 to 18.5 µg/kg. The average level of aflatoxin in stored grain samples was 97.9±182 µg/kg within a range of 1.16 to 841.5 µg/kg, and the mean level of aflatoxin in stored flour was 148.9±164.5 µg/kg with levels ranging from 2.05 to 905.1 µg/kg. The mean level of aflatoxin maize collected from the market was 95.1 ±164 µg/kg, with levels ranging from 1 to 823.2 µg/kg. Almost all the maize flour collected from the three areas had a high contamination level that exceeded the maximum tolerable limit of 10 µg/kg. Fumonisin was detected in all samples. However, the levels of fumonisin do not follow a specific trend with the duration of storage. The freshly harvested dry maize concentration was 2.4±5.1 µg/g, with levels ranging from 0.03 to 20.9µg/g. About 37% of freshly harvested maize samples contaminated by fumonisin exceeded the maximum tolerable limit of 4 µg/kg. There was a difference between total fumonisin in grain and flour; the average level of fumonisin in stored maize grain was 1.4±0.9 µg/g with levels ranging from 0.18- 4.7 µg/g while in flour, the level was 2.1±1.3 µg/g with levels ranging from 0.3-4.5 µg/g. Almost all the maize samples collected from the three areas had a degree of contamination that did not exceed the maximum tolerable limit of 4 µg/g. These results indicate that the two mycotoxin levels, particularly aflatoxin, were high in the different samples collected at specific nodes. Therefore, preventing mycotoxins accumulation in maize by post-harvest prevention of contamination and growth of toxigenic moulds by promoting proper grain drying and storage should be encouraged among the actors of the maize value chain. Key words: Aflatoxins, Fumonisins, Food value chain, Maize, South Kivu

Amaranth (Amaranthus sp.) is a promising indigenous leafy vegetable plant capable of contributing to food security in sub-Saharan Africa, thanks to its adaptability to diverse soils and its drought tolerance. Its edible parts such as leaves are characterized by high nutrient content. Food losses along the supply chain due to spoilage, however, especially of fresh produce is a challenge facing most of the sub-Saharan African countries in tackling food insecurity in the region. This calls for innovative yet inexpensive solutions such as natural fermentation to preserve the quality and safety of the commodity. To demonstrate the feasibility of natural fermentation in the preservation of vegetable amaranth, leaves were submerged (1:0.5 w/v) in distilled water with 3% sucrose and 3% NaCl dissolved. Control batches were prepared using only distilled water (1:0.5 w/v) with amaranth leaves. Samplings of both treated leaves and controls occurred at 0, 24, 48, 72, and 168 h to measure the pH and determine microbial population changes using culture and molecular-based techniques. Furthermore, the effects of treatment on nutritional content were assayed at the end of the process to determine the levels of B-group vitamins, β-carotene, lutein, and anti-nutrient phytic acid from unfermented fresh air-dried and 3% sucrose and 3% NaCl treated amaranth leaves. Finally, a visive and olfactive analysis was carried out to evaluate the acceptability of the final product. The significant drop of pH and the correct growth of Lactobacillaceae occurred only in treated batches, although Lactococcus was found in both treated and control samples. Furthermore, mean counts observed on selective media for controls and molecular high-throughput sequencing (HTS) analyses confirmed that in control samples, the undesired bacteria represented more than 60% of the microbial population. In treated amaranth leaves the amount of thiamin, riboflavin, vitamin B6, β-carotene and lutein content were higher compared to the fresh unfermented air-dried leaves, and phytic acid content diminished after 7-days treatment. These findings suggest that treatment of amaranth leaves using 3% sucrose and 3% NaCl does not only preserve the commodity by arresting the growth of undesired microorganisms involved in spoilage and fosters the lactic acid bacteria but also improves the nutritional content of the fermented end product that has been warmly welcomed by panelists.

Baobab fruit demand has been on the rise in the recent past, and in an attempt to match the demand, farmers and middlemen are forced to harvest immature fruits which are not fully dried. To ensure an acceptable moisture content, baobab fruits are subjected to solar drying, which is a slow process and often carried out in open and unhygienic conditions raising safety concerns. This study was conducted to investigate the microbial and aflatoxin contamination levels in ready-to-eat baobab products from selected formal and informal processors in specific counties of Kenya. Selected processed baobab products were sampled randomly from formal and informal processors and analyzed for the total aerobic count, Enterobacteriaceae, yeast and molds, ergosterol, aflatoxins, moisture, and water activity. The moisture and water activity of baobab pulp and candies from formal processors ranged between 7.73% and 15.06% and 0.532 and 0.740 compared to those from informal processors which ranged from 10.50% to 23.47% and 0.532 to 0.751, respectively. In this study, baobab pulp from formal processors had significantly (p = 0.0008, 0.0006) lower Enterobacteriaceae and yeast and molds loads (0.7 ± 0.29 and 3.1 ± 0.38 log 10 CFU/g, respectively) than pulp from informal processors (3.1 ± 0.70 and 5.3 ± 0.11 log 10 CFU/g, respectively). Similarly, the Enterobacteriaceae counts of candies from formal processors (nondetectable) were considerably lower (p = 0.015) than those from informal processors (1.8 ± 0.56 log 10 CFU/g). The ergosterol content in these baobab product samples ranged between 0.46 and 1.92 mg/100 g while the aflatoxin content ranged between 3.93 and 11.09 × 103 μg/kg, respectively. Fungal and aflatoxin contamination was detected in 25% and 5% of pulp from formal and informal processors, respectively, and in 5% of candies from informal processors. Microbial contamination in processed baobab products shows an unhygienic processing environment while the fungal and aflatoxin contamination may indicate poor postharvest handling, transport, and storage conditions of baobab fruits along the baobab value chain.

The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25 degrees C, 30 degrees C, and 35 degrees C, and relative humidity ranging 8.3%-97.0%. The Guggenheim-Anderson-de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J-shaped curve that represents type III isotherms characterized by sugar-rich products. At increased temperatures, it was observed that equilibrium moisture content increased and crossing effect of isotherm curves was observed with a corresponding increase in water activity. A substantial increase in equilibrium moisture content was observed above water activity of 0.6. Monolayer moisture content of between 8 and 9.6% was predicted for dried slices where the lowest value indicated that moisture content should not be lower than 8.0% to avoid unnecessary energy consumption. For assured microbiological stability, the safe storage moisture content for dried mango should be maintained at approximately 15% or less that corresponded to 0.6 water activity. Practical applications Dehydration of fruits has been utilized as one of the most effective value addition procedures for extending their shelf-life. However, exposure to high drying temperature and significant loss of moisture in fruits cause irreversible stresses in the cellular structure of the fruits and may lead to robust textural changes especially during storage. This research finds practical application in shelf-life estimation and prediction of storage stability of the mango varieties. Additionally, the results can be used as a guide in product development and process design for dried mango slices.

Cricket farming has shown its potential to address food and nutrition insecurity in parts of the world. However, one of the remaining challenges limiting mass production of edible insects is the affordability of feeds. One possible way to address this issue would be to explore the use of traditional plants such asMoringa oleifera leaf (MOL) andAzadirachta indica leaf (AIL) that are locally available, are protein-rich and possesses some antibacterial properties in insect feed formulation. In this regard, a study was conducted to evaluate the effect of supplementation of MOL (5 or 10%) and AIL (5 or 10%) powder in the commercially used starter chicken feed on growth and microbial load of house cricket (Acheta domesticus) and field cricket (Gryllus bimaculatus). After feeding for four weeks, the supplemented feeds with 10% MOL or 10% AIL inA. domesticus andG. bimaculatus significantly decreased (P<0.05) the body weights. Also, supplementation with MOL (5 or 10%) and AIL (5 or 10%) increased the mortality in both cricket species. Although high counts of total aerobic,Enterobacteriaceae, lactic acid bacteria, bacterial endospores, yeasts and moulds were observed, significantly lower counts (P<0.05) of lactic acid bacteria and bacterial endospores were observed in treatments containing MOL (5 or 10%) and 10% AIL in both cricket species. After processing (toasting and boiling), significant reductions (P<0.001) of all vegetative microbial cells were observed but bacterial endospores were not completely eliminated. Thus, during production and processing of insects and insect-derived products, bacterial endospores would require special attention.Salmonella andEscherichia coli were not detected in processed crickets’ samples. In conclusion, supplementation with 5% MOL or 5% AIL can produce crickets with similar body weight as control feed. Mortality increased significantly when feeds were supplemented with either MOL or AIL powder. Supplementation with MOL and AIL powders significantly reduced the cell numbers for some bacterial groups in both cricket species.

Crickets have been promoted as a possible animal protein source in child feeding by enriching porridge with cricket powder due to its nutritional contribution and affordability. The aim of this study was to develop a nutrient-dense cereal- cricket porridge suitable for school feeding programmes in Kenya and determine its safety and acceptability in comparison to cereal and cereal-milk porridges. Porridge flours containing maize and millet (MM), maize, millet and milk powder (M10) or maize, millet and cricket powder (C5) were processed by extrusion cooking based on nutritional requirements of children aged 3–5 years. Microbial and aflatoxin safety was determined using standard methods. Caregivers (n = 73) evaluated the sensory attributes of the porridges using a seven-point hedonic scale while consumer acceptability by children (n = 138) was evaluated in a randomized parallel intervention study over four weeks. The children were served 300 ml of either MM, M10 or C5 porridge during school days for four weeks. Daily porridge consumption quantities were taken with consumption of >75% of the porridge being rated highly acceptable, 50–75% moderately acceptable and < 50% least acceptable. The results showed that the developed porridge flours contributed essential macro- and micronutrients for 3–5 years old children. They were safe for human consumption with all assessed microbes being below the acceptable limits and no aflatoxins detected. M10 porridge had the most preferred colour (6.4) and taste (5.5) by the caregivers. Overall, the caregivers preferred M10 and MM, however, all the porridges including C5 registered overall acceptability scores of ≥5 (Liked very much). Among the children, acceptability of the different types of porridge increased from week 1 to 4. Based on the proportion of children who consumed >75% of the serving, acceptance of MM increased from 98% in week 1 to 100% in week 4, M10 increased from 91% to 100% while C5 increased from 55% to 70% over the same period. Only 5% of the children recorded <50% acceptance of C5 porridge in the fourth week compared to 15% at week 1. The study shows that crickets can be used to develop nutritious, porridge with considerable acceptability compared to conventionally consumed porridges. The study also shows that children can develop a liking for the less familiar food with continued exposure over time.

In this study, cricket chitosan was used as a prebiotic. Lactobacillus fermentum, Lactobacillus acidophilus, and Bifidobacterium adolescentis were identified as probiotic bacteria. Cricket chitin was deacetylated to chitosan and added to either De Man Rogosa and Sharpe or Salmonella/Shigella bacterial growth media at the rates of 1%, 5%, 10%, or 20% to obtain chitosan-supplemented media. The growth of the probiotic bacteria was monitored on chitosan-supplemented media after 6, 12, 24, and 48 h upon incubation at 37 °C. Growth of Salmonella typhi in the presence of probiotic bacteria in chitosan-supplemented media was evaluated under similar conditions to those of the growth of probiotic bacteria by measuring growth inhibition zones (in mm) around the bacterial colonies. All chitosan concentrations significantly increased the populations of probiotic bacteria and decreased the populations of pathogenic bacteria. During growth, there was a significant pH change in the media with all probiotic bacteria. Inhibition zones from probiotic bacteria growth supernatant against Salmonella typhi were most apparent at 16 mm and statistically significant in connection with a 10% chitosan concentration. This study suggests cricket-derived chitosan can function as a prebiotic, with an ability to eliminate pathogenic bacteria in the presence of probiotic bacteria.