This study examined the insecticidal activity of onion and garlic peel extracts as a control method for sweet potato beetles, Cylas formicarius, infesting sweet potatoes after harvest. The primary objective of this study was to extract bioactive compounds from onion and garlic peels using a column chromatographic technique. The extracts were bioassayed against five C.formicarius adults in various concentrations: 0.01 g/0.25 kg, 0.02 g/0.25 kg, and 0.04 g/0.25 kg. Methanolic extract of onion peel being the most effective was subjected to isolation using column chromatography packed with silica gel of 60-120 mesh, employing a gradient elution technique. The elution started from 100% hexane and gradually incorporated 10% ethyl acetate until a 10% methanol in ethyl acetate solution. TLC was used to monitor similar fractions collected, and the combined fractions were then subjected to Prep-TLC until a pure compound, known as OM-15, was obtained. The results revealed that onion peel methanolic extract (OMH) caused 93.3% mortality 96 h postexposure. In contrast, garlic peel methanolic extract (GMH) caused 73.3% mortality, but hexane garlic peel extract caused 80% mortality 96 h postexposure, and the pure compound showed mortality of 60% on Cylas formicarius 96 h postexposure. It can be concluded that the methanolic extract of onion peels was more effective than the ethyl acetate and hexane extracts, and is not statistically different from the standard insecticide (cypermethrin) at P < 0.05 significant level. The extracts are eco-friendly and potent against Cylas formicarius, providing a scientific rationale for incorporating their development into biopesticides.
Usage of improved fish processing methods appears to be relatively low compared to traditional methods. Hence, this research aimed to investigate the effect of the utilisation of Standard Fish Processing Practices (SFPP) on the livelihood status of fish processors in Delta and Edo States. Users and non-users of SFPP were sampled. Sampling of users involved a random selection of 70% from the trained 90 fish processors per state to give a sample size of 63 respondents per state and 126 users for the two states, while the snowballing technique was employed to select 63 non-users per state and 126 non-users for the two states to give a total sample size of 252 respondents for the research. Data used for this research were sourced using an interview schedule and analysed using descriptive statistics and a t-test. The results revealed that the majority (77.8%) of SFPP users had a high livelihood status, whereas a high percentage (63.5%) of non-users had a low livelihood status. Additionally, users of SFPP reported a better health status (19.95±3.29) compared to non-users, who had a poorer health status (52.50±8.15). Additionally, the majority (96.8%) of SFPP users were food secure, while 86.5% of non-users were food insecure. Vulnerability to poverty was low for 90.5% of SFPP users, whereas 80.0% of non-users showed high vulnerability to poverty. The study concluded that the usage of SFPP has significantly improved the livelihood status of fish processors in the study area. The study therefore recommends that agricultural extension agencies strengthen their efforts to disseminate SFPP to non-users.
In the present work, orange-coloured sweet potatoes (OCSP) and cream coloured skinned sweet potatoes (CCSP) were processed using the following methods: steaming (with or without peeling), roasting, boiling (with or without peeling), and frying. The functional and pasting properties, colour (L* a* b*∆E*), hydrolysis, and estimated glycemic indices (eGI), as well as the glycemic loads (GL) of the processed sweet potatoes, were studied. Results revealed that processing methods increased the swelling capacities, water absorption capacities, and bulk densities of sweet potato flours, with steaming (with or without peel) having the highest values. Processing methods reduced lightness (L*). They increased the yellowness (b*) of the sweet potato flours, while well visible colour differences (∆E*) were observed in the processed samples compared to the control (RAW – OC and RAW – CC). Processing reduced the HI, eGI, and GL of the sweet potatoes; the lowest values of these parameters were observed in the roasted samples. In this study, roasting was observed to provide significant nutritional benefits, making it a suitable dietary regimen for individuals who require low- to medium glycemic index (GI) foods.
Plant-based hydrocolloids are widely used in food, cosmetic, and pharmaceutical industries for their natural thickening and stabilizing properties. With rising demand for clean-label and functional ingredients, root and tuber hydrocolloids offer a sustainable solution. Hence, the study analysed the physicochemical properties of hydrocolloids extracted from the peels and flesh flour of specific root and tuber crops grown in south eastern Nigeria. Hydrocolloids were extracted from flour of Trifoliate yam (Dioscorea dumentorum), aerial yam (Dioscorea bulbifera), water yam (Dioscorea alata), white yam (Dioscorea rotundata), cocoyam (Colocasia esculenta), white and yellow fleshed sweet potato (Ipomoea batatas). The hydrocolloids were tested to determine the proximate composition, functional properties, gelation temperature, and pH levels. The findings revealed significant differences (P < 0.05). Moisture contents of flesh and peel samples ranged from 3.635% to 9.791%. Ash content from 0.60% to 6.10%. Crude fibre from 0.363 to 5.425 %, Carbohydrate from 82.294 % to 94. 406%. Functional properties results recorded highest values of 1.441(water yam peel) in swelling index, 4.200 % (water yam flesh) in foaming capacity, 78.805 % (yellow fleshed sweet potato flesh) in solubility, 2.205 (white yam peel) in oil absorption capacity, 2.505 (trifoliate yam flesh) in water absorption capacity, 69.310 % (cocoyam flesh) in emulsifying capacity, 75.615; 0.561; 0.766 (white fleshed sweet potato flesh) in freeze thawing stability, bulk density and tapped density. The highest values of gelation temperature and pH were observed in cocoyam peel (83 °C) and aerial yam peels (7.6). The potential of these hydrocolloids lies in their use as natural and sustainable ingredients in food formulations.
Malnutrition remains a persistent challenge in developing countries, necessitating the development of affordable, nutrient-dense complementary foods for infants and young children. This study investigated the production and quality evaluation of custard powder formulated from maize, soybean, and crayfish blends. Five formulations were developed, comprising one control and four experimental samples with varying proportions of the three ingredients. Using standard analytical procedures, the samples were analyzed for proximate composition, anti-nutrient content, micronutrient profile, and sensory attributes. Data were statistically analysed using SPSS version 21.0, with differences between means determined by one-way analysis of variance (ANOVA) at p < 0.05. Results showed that protein content significantly increased (13.99% to 16.92%) in the fortified samples compared to the control, alongside higher fat levels (19.17% to 24.62%). Anti-nutrient levels such as phytate, oxalate, and tannins remained within safe dietary limits, with phytate reduced to below 5 mg/100 g across fortified samples. Micronutrient analysis indicated elevated calcium and vitamin A content in the fortified blends, although slight decreases in some minerals were observed. Sensory evaluation revealed that while the fortified samples scored lower in taste and texture than the control, they remained generally acceptable. Overall, blending maize with soybean and crayfish significantly improved the nutritional quality of custard powder without compromising safety or overall acceptability, providing a cost-effective and sustainable approach to enhancing complementary foods for infants and young children in low-resource settings.
Due to improper handling and inadequate storage system, postharvest losses in developing countries are as high as 50% for the nutrient-rich but perishable tomato (Solanum lycopersicum). This systematic review, conducted in line with PRISMA guidelines and founded on a targeted literature search of Scopus, PubMed, Science Direct, and Google Scholar (2013–2025), aimed to identify good storage practices and their effects on tomato quality. Six terms were utilized, and studies were included based on relevance, peer-review status, and focus on comparative storage outcomes. Five storage techniques, cold storage, evaporative cooling, ambient storage, refrigeration, and modified atmosphere packaging (MAP), were compared with an emphasis on the impact of storage on nutritional, physical, microbiological, and economic quality of tomatoes. Trial and reviewed paper evidence suggested that while refrigeration and MAP both maintain vitamin C and lycopene content well, their use is often limited by cost and infrastructure constraints under low-resource conditions. Cold storage, while resource demanding, remains optimal for long-term preservation. Evaporative cooling provides a low-cost alternative, reducing spoilage and weight loss modestly under rural conditions. Ambient storage, although most practiced, contributes significantly to degradation and microbial growth. Emerging and new technologies such as IoT monitoring, predictive microbial modeling, and metabolomics open up new avenues to optimize postharvest outcomes. Ultimately, this review identifies the need for context-specific, sustainable storage solutions that are a compromise of cost, availability, and technology, and proposes localized interventions to reduce tomato losses across diverse value chains and climates.
Onions, a major commercial vegetable crop, suffer losses during off-season storage due to sprouting and weight loss. This study examined the impact of different storage systems on the storability of onion bulbs under three storage conditions: a conventional onion storage system (COSS), the Nigerian Stored Products Research Institute's (NSPRI) solar storage system (NSCSS), and a low-cost onion storage system (LCOSS). 2,500 kg of fresh red onions were procured, sorted, and stored for a period of six months, between March and September. Samples were taken randomly every month to analyse their physical and chemical changes. Descriptive statistics and ANOVA were performed on the data recorded using SPSS at a significant difference of (p<0.05). It was observed that when relative humidity increases, particularly over 50%, there is a corresponding rise in the percentage weight loss of the stored onion. An average weight loss of 73.3%, 71.2%, and 85.6% was recorded at the end of the experiment for LCOSS, NSCSS, and COSS, respectively. A significant increase (p<0.05) in total polyphenols from 5.50 ± 0.55 GAE (mg/g) in all storage systems was observed during the study, with a steady increase (approximately 28.9%) in OSS, which is 37.7% higher than in other systems at the end of storage time. However, ascorbic acid declined significantly, with less than 50% retained beyond the third month. The dietary energy value decreased significantly (p<0.05) by 62.2%, 22.7%, and 32.8% in NSCSS, LCOSS, and Conventional, respectively. The study showed that LCOSS reduced sprouting. However, there is a need to modify both NSCSS and LCOSS to minimise weight loss.
Postharvest losses substantially challenge global food security, particularly in low and middle income countries. Recognising the criticality of leveraging improved/new postharvest technology to address these losses, this study assesses the gap between available postharvest technologies and their awareness and use among farmers in Osun State. The study adopts a cross-sectional research design. With the assistance of the Agricultural Development Program officers in Osun state, a total of 126 farmers were randomly selected from the three agricultural zones in the state. The survey instrument was a structured questionnaire designed to investigate awareness, provisions, use, and challenges of postharvest technologies. The result revealed an increased awareness (34.7%) and use of improved storage technologies (mainly PICS and hermetic drums) over other technologies. Very few respondents are aware of ventilated plastic crates (5.5%), multi-crop dryer machines (4.5%), evaporating coolant systems (3.4%), and cold chain technology (3.0%). Moreover, high cost is a major hindrance, not only to adoption but also to the continuous use of some postharvest technologies. The substantial role of extension officers in providing and disseminating knowledge about new technology was evident. The study recommended strengthening extension services at all governance levels to create targeted awareness on lesser-known postharvest technologies such as ventilated plastic crates and multi crop dryers. Additionally, private and public sector-backed subsidies, microcredit facilities, and cooperative financing models should be introduced to address high costs and ensure sustained adoption of postharvest technologies.
The high moisture content of tomato fruits limits their storage and availability. This study evaluated the role of drying in extending shelf life and its effect on nutritional quality. Fresh samples (10 kg) were processed by sun-drying (36–40 °C, 7 days) and oven-drying (50 °C, 17 h). Proximate, mineral, and vitamin contents were analysed using standard laboratory methods. Dried samples were packaged in aluminium foil and stored for 12 weeks in a dry cabinet. After this storage period, post-storage analyses were conducted. Drying was observed to significantly reduce moisture and increase ash, fibre, protein, and carbohydrates (p ≤ 0.05). Sun-dried tomatoes retained higher ash (5.90 ± 0.44 %), fibre (3.07 ± 0.04 %), protein (7.01 ± 0.01 %), and carbohydrates (75.12 ± 0.01 %), while oven-dried samples had higher fat (1.09 ± 0.04 %) and moisture (13.00 ± 0.10 %) (p≤0.05). After storage, moisture, ash, and fibre levels declined, whereas protein and carbohydrate levels increased. Mineral analysis revealed a decrease in phosphorus, sodium, calcium, and iron after drying, while nitrogen, magnesium, and zinc levels increased. Oven-dried samples preserved higher nitrogen (2.52 ± 0.02%), potassium (166.07 ± 0.0001 mg/100g), and iron (0.44 ± 0.02 mg/100g) levels (p ≤ 0.05). Vitamins A, C, folate, β-carotene, and lycopene declined significantly after drying. Oven-drying retained more vitamin C (10.03 ± 0.02 mg/100 g), β-carotene (14.28 ± 0.04 mg/100 g), and lycopene (28.19 ± 0.002 mg/100 g) (p≤0.05). Storage further reduced the levels of calcium, sodium, and lycopene. Drying effectively extended the shelf life of tomato fruits, and oven-drying better preserved sensitive micronutrients, supporting its use in small- and medium-scale processing.
This study assessed the awareness and adoption of biotechnology-based post-harvest loss mitigation strategies among crop farmers in Southwest Nigeria. A descriptive survey design was employed, and data were collected from 400 farmers using a multi-stage sampling procedure and a validated 4-point Likert-type questionnaire (Cronbach's α = 0.82). Descriptive statistics, Pearson correlation, multiple regression, and one-sample t tests were used for analysis at a 0.05 significance level. Findings indicated a moderate level of awareness (overall mean = 2.46) but low adoption (overall mean = 2.27) of biotechnology innovations, including genetically modified crops, bio-preservatives, and biopackaging. The correlation analysis revealed a weak but statistically significant negative relationship between awareness and adoption (r = −0.1136, p < 0.05), indicating that higher awareness does not necessarily lead to increased adoption. Regression results showed that socio-economic (education, credit access) and institutional factors (extension services, input access) had positive but statistically insignificant effects. At the same time, membership in an association exhibited a negative influence. The one-sample t-test revealed that only technical difficulties (mean = 2.60) exceeded the 2.50 benchmark, indicating that constraints were generally moderate rather than severe. These results highlight the disconnect between awareness and adoption, which is shaped more by affordability, technical barriers, and institutional weaknesses than by lack of knowledge. The study concludes that enhancing adoption requires integrated interventions beyond awareness creation, including input subsidies, farmer training, credit access, and stronger extension systems to translate awareness into practice and reduce post-harvest losses.
This study examined the assessment of constraints of fish processing and storage technologies among processors and marketers in Delta State, Nigeria. The objectives were to describe the socio-economic characteristics of respondents, assess their awareness of fish processing and storage technologies, and identify the most frequently used technologies and associated constraints. A total of 180 respondents were selected through simple random, snowball, and purposive sampling techniques, and data were collected using structured questionnaires. Analysis was conducted using frequency counts, percentages, and mean rankings. Results revealed that 61.7% of respondents were female, 81.1% were married, and the mean household size was five persons. About 47.2% had secondary education, while 42.8% sourced capital from cooperatives. Locally fabricated smoking kilns were the most commonly used (34.4%), but were constrained by cuts, burns, and stressful use. For modern smoking kilns, high cost and poor access to improved technologies were the most critical challenges. The study concludes that although modern technologies such as the NSPRI smoking kiln and iced fish box offer improved efficiency and product quality, their adoption remains low due to high costs, limited awareness, and poor accessibility. It is recommended that government agencies, research institutes, and development partners intensify efforts in developing and disseminating affordable and user-friendly technologies, strengthening extension services, providing financial support, and implementing gender-sensitive policies to reduce post-harvest losses and improve the livelihoods of small-scale fish processors in Delta State.
Sesame is rich in dietary nutrients; however, varietal selection and processing methods can alter its nutritional composition. Hence, in 2023, three sesame varieties (White Benue, Cameroon White, and E8) were cultivated for a duration of four months at Osun State University, using established agronomic practices. Following the harvest, standard analytical methods were employed to assess the variations in vitamin and antioxidant levels arising from processing. The Ferric Reducing Antioxidant Power (FRAP) was notably highest in the E8 variety, at a value of 17.80 mg/mL, and was lowest in Cameroon White, with a value of 17.30 mg/mL. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) was significantly highest in White Benue at 44.8%, while Cameroon White recorded the lowest at 41.0%. Vitamin C content was significantly greater in raw sesame flour (4.11 mg/100 g) compared to roasted sesame flour (1.37 mg/100 g). Vitamin A was also higher in raw sesame flour (0.13 mg/100 g) and significantly reduced in roasted sesame flour (0.08 mg/100 g). Similarly, Vitamin E levels were significantly higher in raw sesame flour (2.44 mg/100 g) and lower in roasted flour (2.08 mg/100 g). The antioxidant activity, measured via DPPH assays, indicated that the raw sesame flour had a significantly greater value (51.61%) than the roasted sesame flour (34.35%). Raw sesame flour possesses superior nutritional content; however, if heat treatment is necessary, it should be applied mildly to avoid damaging the beneficial compounds in the sesame flour.
The persistence of synthetic pesticides in the environment and their toxic residues in food pose significant health risks, necessitating the pursuit of safe and eco-friendly green alternatives in postharvest management of stored grains. The antifungal efficacy of Phyllanthus amarus ethanolic leaf extract against Aspergillus flavus, Fusarium spp., and Penicillium spp. in stored maize and cowpea was evaluated in this report. The extract was screened for the presence of phytoconstituents. The results revealed the presence of phenols, tannins, flavonoids, alkaloids, and other bioactive compounds, while the GC-MS analysis identified 18 specific compounds. Antifungal activity was assessed using an in vitro food poisoning assay and in vivo storage studies. The results of the in vitro assay showed 85.3% inhibition against A. flavus, 83.7% against Fusarium spp., and 81.5% for Penicillium spp. The positive control demonstrated significantly lower inhibition, confirming the efficacy of P. amarus bioactive compounds. In vivo storage studies showed that the extract maintained fungal counts at 1.2–1.8 × 10⁶ cfu/g, whereas untreated samples reached 8.5 × 10⁶ cfu/g for A. flavus. Four phytoconstituents from the GC-MS result of the ethanolic extract of the Phyllanthus amarus leaves were docked against lanosterol 14-alpha demethylase (4LXJ), with Propiconazole as the standard ligand. Hinokinin was identified as the hit ligand, exhibiting the highest binding affinity compared to the other ligands. The outcome of this study suggests that P. amarus is a promising bio-preservative for grain storage, and its antifungal activity is attributed to the activity of the phytoconstituents, with hinokinin serving as the lead compound.
The increase in consumers' awareness of healthy snacks has called for the production of spiced snacks from citrus, such as tangelo. This study aimed to fortify tangelo with spices and evaluate the phytochemicals, dietary fibre contents, and microbial properties. In this study, fresh peeled fruits were sliced and divided into five parts, namely: tangelo fruits spiced with African cardamom (Aframomum danielli), Ginger (Zingiber officinalis), nutmeg (Monodora myristica), African pepper (Xylopia aethiopica), and an unspiced sample served as a control. The samples were dehydrated at 60 °C for 13 hours, cooled, and packed into polyethene bags before analysis. Thereafter, phytochemical, antioxidant constituents, total reducing sugar, dietary fibre, and microbial load of samples were determined for ten weeks. Results showed that dehydration generally reduced the moisture content of the spiced tangelo samples (13.78-20.67%), compared with the control (23.71%). Phenolic content (15.61-18.72 mg/g, DPPH (72.29-82.84%), tannin content (36.24–56.63 mg/g), insoluble fibre (5.68–6.27%), soluble fibre (7.56–8.32%), and total dietary fibre (13.46–14.59%) were elevated. The antimicrobial properties of the spices improved the shelf stability of the products, with Xylopia aethiopica-spiced tangelo showing the lowest bacterial load (11.00 ×10⁷ CFU/mL). The inclusion of spices improved the antioxidant, shelf-life, and dietary fibre contents of the dehydrated tangelo. In conclusion, the spices, particularly Xylopia aethiopica, are essential antimicrobial agents in enhancing the storability and nutritional properties of tangelo snacks. Findings from this study offer a prospect for producing healthy, dried fruit snacks.
This study evaluated the nutritional impact of fortifying gari, a widely consumed cassava-based staple in West Africa, using Provitamin A-dense cassava (TMS IKN130010) and nutrient-dense ingredients, Bambara nut flour, date powder, and baobab pulp flour. Fortified gari samples (FG1–FG6) were formulated in varying proportions, with FG7 serving as the control (100% cassava). Proximate and mineral compositions were analysed over a 3-month storage period to assess nutrient retention and stability. Results revealed that fortification significantly enhanced protein (11.55 g/100 g in FG3), crude fibre (12.38 g/100 g in FG5), and ash content (3.00 g/100 g in FG3) compared to the control. FG3 and FG6 exhibited superior mineral profiles, with elevated levels of phosphorus, potassium, calcium, and magnesium. Critical mineral-to-mineral ratios (Zn/Cu, Ca/Mg, Na/K, Fe/Zn) across all fortified samples remained within recommended thresholds for diabetes and cardiovascular risk management. Notably, FG4 and FG5 exhibited the most favourable ratios required for mitigating oxidative stress and enhancing insulin sensitivity. Storage trials demonstrated minimal degradation of protein and fat, with slight increases in energy content attributed to moisture loss and compositional concentration. These findings highlight the potential of nutrient fortification in transforming gari into a functional food that can address micronutrient deficiencies and metabolic health risks in sub-Saharan Africa. Further research into bioavailability, sensory attributes, and consumer acceptability is recommended to support large-scale adoption.