Postharvest losses remain a critical challenge in Nigeria, affecting food security, economic development, and rural livelihoods. This study employs a qualitative systematic review methodology, following the Preferred Reporting Items for Systematic Reviews and Meta Analyses (PRISMA) 2020 guidelines to ensure transparency and rigour. The review aims to examine technological innovations in postharvest storage, preservation, and processing relevant to Nigeria; analyse the roles of Agricultural Extension, Rural Sociology, and Biosystems Engineering in facilitating adoption and sustainability; evaluate the economic, socio-cultural, and institutional factors influencing postharvest innovation outcomes. A comprehensive literature search was conducted across scholarly databases and relevant institutional publications to draw insights from 35 sources with triangulation of peer-reviewed and grey literature published between 2015 and 2025 that investigated postharvest innovations in Nigeria. A thematic analysis identified four key categories: adoption through agricultural extension platforms, technological adaptation of postharvest tools, socio-cultural factors including gender disparities and trust networks, and institutional synergies and policy coherence. While innovations have improved shelf life and farmer incomes, challenges persist: poor rural infrastructure, gender disparities, fragmented extension services, and inconsistent policy support. Trust-building and community engagement were noted as critical to fostering technology uptake. The study recommends targeted investments in decentralised infrastructure, promotion of gender-inclusive innovation models, and coordinated public private partnerships to accelerate impact. In Nigeria, a revitalised extension system and coherent policy framework are essential to embed postharvest technologies into food systems. These measures will help transform the sector into a resilient and equitable pillar for national food security.
Post-harvest losses (PHL) remain a significant constraint to Nigeria's food security, farm profitability, and sustainable value chain development. This study examined the extent of PHL and adoption of mitigation technologies among smallholder beneficiaries of the Agricultural Transformation Agenda Support Program Phase 1 (ATASP-1). Funded by AfDB and launched in 2015, ATASP-1 operates in four staple crop processing zones across seven states, covering over 200 rural communities. Its objectives are to target rice, cassava, and sorghum to reduce poverty, create jobs, enhance food and nutrition security and raise incomes through sustainable agricultural growth and diversification. Using a multi-stage sampling technique, data were collected from 600 respondents (480 farmers and 120 processors) and analysed with descriptive statistics. Results revealed that ATASP-1 interventions reduced PHL in cassava (48.44%) and sorghum (29.93%) relative to national averages, while rice showed a moderate reduction (22.86%). Adoption of technologies was high, including metallic silos (85%), mud silos (90%), threshers (68%), drying slabs (84%), root choppers (91%) and safety/quality management systems (82%). Key constraints included high machinery costs (78%), limited accessibility (68%), poor infrastructure (59%), unreliable power supply (66%), high transport costs (81%) and high labour costs (73%). The study concludes that ATASP-1 substantially reduced PHL; sustaining and scaling these outcomes requires robust institutional frameworks, capacity building for farmers, and strategic rural infrastructure investment. Additionally, context-specific, zone-based interventions are essential to address heterogeneous constraints and optimise post-harvest loss reduction strategies across value chains.
Burukutu is a traditional African alcoholic beverage produced by spontaneous fermentation of malted red or white sorghum. Its unstandardised production often results in variability in microbial composition and product quality. This study investigated the microbial and fermentation profiles of burukutu prepared from both sorghum varieties, with emphasis on yeast population dynamics and acidification patterns. Laboratory-scale fermentation and analyses of locally brewed samples were conducted, with pH monitored over 48 hours. Yeasts were isolated and identified using morphological and microscopic features, alongside carbon assimilation profiles via the API 20C AUX system. Fermentation was characterised by a progressive decline in pH, confirming active microbial metabolism. Seven yeast species were identified: Saccharomyces carlsbergensis, Schizosaccharomyces pombe, Saccharomyces cerevisiae, Candida tropicalis, Candida auringiensis, Candida krusei, and Candida utilis. Among these, S. cerevisiae was predominant (36% of isolates), particularly in traditional samples. Its broad sugar assimilation and strong fermentative capacity underscore its central role in burukutu production. The dominant genera were Saccharomyces and Candida, consistent across both red and white sorghum fermentations. Comparative analysis revealed similar microbial and acidification profiles for the two sorghum varieties, indicating their equal suitability as raw materials. Notably, laboratory-prepared burukutu displayed more consistent yeast populations, suggesting that improved hygienic practices can enhance product quality and reduce microbial variability compared to traditional brewing.Overall, this study highlights the microbial ecology of burukutu fermentation, confirming the predominance of S. cerevisiae and underscoring the potential for process standardisation to improve quality and reproducibility in this indigenous beverage.
As a possible substitute for synthetic insecticides, ethanolic extract of Gliricidia sepium seeds was used as a biopesticide to test its insecticidal activity against the infestation of Callosobruchus maculatus and Sitophilus zeamais in stored cowpea and maize. Four concentrations (0.1, 0.2, 0.3 and 0.4 mL of seed extract/200 g cowpea and maize) were employed in laboratory bioassays with cypermethrin as a standard check, to evaluate contact toxicity to adults, adult emergence and seed viability. Untreated grains were set up as a negative control. Treatments were in triplicate, and all experimental data were analysed using SPSS. Results showed the efficacy of gliricidia seed extract was dose-dependent. Adult S. zeamais and C. maculatus mortality increased with higher concentrations of the extract and more prolonged exposure periods. Gliricidia extract (0.4 mL/200 g) caused 75% mortality to C. maculatus 48 hours (2 days) after application, which was significantly different (p<0.05) from the 100% mortality caused by cypermethrin at the same period. Also, gliricidia extract (0.4 mL/200 g) caused 78.3% mortality to S. zeamais, significantly different from the 100% mortality caused by cypermethrin at 48 hours. Gliricidia extracts at concentrations 0.3 mL and 0.4 mL/200 g cowpea (37.0 % and 24.33% respectively) were better than the control 56.33% in reducing the number of emerged adult C. maculatus while extracts at concentrations 0.3 mL and 0.4 mL/200 g maize (22.33% and 27.67% respectively) were more effective than the control 64.3% in reducing the number of emerged adult S. seamais. The mean percentage germination of the cowpea and maize seeds in each treatment did not vary significantly (p > 0.05). The efficacy of this plant extract serves as scientific evidence to argue for employing the gliricidia extract as a botanical substitute for synthetic insecticides, which stakeholders commonly use to protect grains stored after harvest.
The use of calcium carbide (CaC2) as a fruit ripening agent has been associated with the presence of various pollutant indices, which include phosphorus. This study evaluated the effects of three ripening agents: CaC2, African bush mango (ABM), and ethanol, on the ripening time and safety of banana and plantain. Two sample groups were examined: retailers' and intermediaries' fruit handlers. Six lots of banana and plantain were treated with CaC2 (1 g, 2 g, and 5 g per 2 kg fruit), ABM, ethanol, and control. After treatments, they were divided into washed and unwashed sub-groups, peeled, and dried using the Nigerian Stored Products Research Institute's Parabolic Shaped Solar Dryer. Sensory evaluation was conducted on banana and plantain immediately after ripening, while phosphorus analysis was carried out on the dried samples following standard procedures. Results revealed that bananas treated with CaC2 ripened in three days, while those treated with ABM and ethanol became fully ripe in five days. Plantains treated with CaC2, ABM, and ethanol became ripe in 5 days, while the control banana and plantain did not ripen during these 5 days. Phosphorus content of banana samples from retailers ranged from 7.296 to 12.544 mg/kg, while that of plantains ranged from 5.819 to 9.400 mg/kg. For middle holders' samples, phosphorus content ranged from 6.064 to 12.163 mg/kg and 6.881 to 15.293 mg/kg for banana and plantain, respectively. The findings in this study showed no statistical differences in the treatments of banana and plantain with respect to different ripening agents and washing.
raw form due to antinutritional factors, which require various processing methods that significantly alter their nutritional value and functional properties. This research examined the effects of different heat treatments, boiling, microwaving, and roasting, on soybeans' nutritional, antinutritional, mineral, and functional properties to provide insights into the impact of heat treatment methods on soybeans. All analyses were carried out according to standard procedures. Results showed that while crude protein generally decreased with processing (e.g., raw: 34.93 g/100 g; cooked: 24.81 g/100 g), crude fat (raw: 18.31 g/100 g; roasted: 27.72 g/100 g) and carbohydrate content significantly increased (raw: 39.27 g/100 g; cooked: 43.93 g/100 g). Crucially, processing markedly reduced significant levels of antinutritional factors present in raw seeds, such as tannins (0.29 to 0.25 mg/g), phytates (31.72 to 22.25 mg/g), oxalates (2.93 to 2.39 mg/g), and saponins (2.51 to 0.68%). Furthermore, cooked and microwaved soybeans exhibited higher concentrations of magnesium and potassium. Functional properties were also enhanced; roasted and microwaved seeds showed moderate bulk densities (0.69 and 0.67 g/cm3, respectively), and all treated samples demonstrated improved foaming capacity (3.85-7.69%). Roasted soybeans possessed the greatest oil absorption ability (2.25 g/g). Overall, the research indicates that thermal processing significantly improves soybeans' nutritional benefits and functional properties, while also reducing unwanted antinutritional compounds.