Background: Since the closure of the wheat development company in Cameroon, all wheat is imported, but over the past year, the wheat prices have steadily increased in most of the countries' markets. The cost of a kilo, monitored by Famine Early Warning Systems Network (FEWS NET), fell from XAF 500 to XAF 600. With the use of composite flour, this will help to reduce the huge amount of money spent and lessen total dependence on imported wheat flour. Aim: The objective of this study was to produce cookies from composite flour made from coconut and wheat, and determine its nutritional properties ..read more

Providing a balanced diet to ensure food and nutritional security is the primary worldwide challenge. Food production efficiency and sustainability must be enhanced to address hunger and malnutrition, while food quantity and quality must grow. Pulses are an important food for the people of Bangladesh. Besides major pulses, we have to look at minor pulses as well. On the other hand, growth and instability are the two crucial aspects of agriculture. Since agriculture depends on weather conditions, the crop area, production, and yield are subject to significant variations over time. This study ex ..read more

In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity ..read more

Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytoc ..read more

Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which can significantly influence its characteristics. This study proposed to investigate the ginger dehydration process under three different fractionation methods: whole, sliced, and grated, and subjected to three other drying processes: oven with forced air circulation and renewal (CC) and without forced air circulation and regeneration (SC), both for temperatures of 50, 60, 70 and 80 °C, and freeze-dryin ..read more

In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield perform ..read more

To optimize grain drying processes, high-moisture shelled corn was dried in a device using a combination of three temperatures (45, 55 and 65 °C) and hot-air velocities (0.7, 1.1 and 1.3 m·s-1). The grain moisture and temperature, and the relative humidity (RH) of interstitial airflow were determined intelligently in grain layers of 7.5 to 32.5 cm with 5.0 cm intervals. The change in RH of interstitial airflow in grain layers of 7.5-27.5 cm with drying time all revealed the shape of a hyperbolic line and took turns to lag. These RH lines shortened with an increased drying temperature from 45 t ..read more

Honey and dry-cured meat are common products for consumption and export in Nigeria but with a paucity of reports on their chemical contamination status. The occurrence of heavy metal residue in honey and dry-cured meat (Kilishi) for export in Kano and the Federal Capital Territory (FCT), Abuja, Nigeria and their safety status were investigated. The toxic metals profile in ninety samples of each animal product was established by Atomic Absorption Spectrometry (AAS, M5 Thermo Fisher Scientific, USA). The mean prevalence of Copper (Cu) in the honey samples from Kano Central was statistically high ..read more

This research aimed to elaborate and characterize a fermented lupine vegan drink from water kefir grains. Firstly, the standard protocols were carried out to extract and identify alkaloids in lupine. The second stage consisted of elaborating the water-soluble lupine vegetable extract (WLVE), and the effect of sucrose, inulin, and xanthan gum concentration on the extract was evaluated. The formulations were characterized for cell growth of kefir grains, beverage yield, soluble solids, and lactic acid. In the third step, the optimized drink (fermented and non-fermented) was characterized for moi ..read more

The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in bakery products. During the extraction of this mucilage, there was the formation of a subproduct still unknown to science in every technique used. The study of this residue is interesting even though, at first, there is no application for it. However, it can be produced in high quantity if the taro mucilage is extracted at a high scale, adding to the value of the culture of taro rhizomes. The objective of ..read more