Issue 3: Nigerian Journal of Postharvest Research
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Articles in This Issue
Improving NSPRI Technologies through Targeted Stakeholders' Feedback: A Case Study of Bauchi and Nasarawa States, Nigeria. Nigerian Journal of Post-Harvest Research, 3(3), 1-7.
Agriculture is still the backbone of Nigeria's economy, providing jobs for over 70% of the population and significantly contributing to the nation's Gross Domestic Product (GDP). This study investigates the adoption and impact of two postharvest technologies; Hermetic Steel Drums (HSD) and Parabolic-Shaped Solar Dryers (PSSD) among smallholder farmers in Bauchi and Nassarawa States, Nigeria. The research focuses on farmers' socioeconomic characteristics, adoption patterns, income effects, stakeholder perceptions, technology improvements, and willingness to pay. The objectives were to evaluate the effects of using NSPRI technologies on income before and after adoption, and to assess stakeholder feedback on the technology enhancement. A multi-stage sampling technique was employed to select 121 participants for the study. Findings revealed a high willingness to pay for both technologies, with 98.6% for HSD and 98.1% for PSSD. However, there is a notable difference in user engagement: while 50.7% of HSD users reported sharing feedback, only 21.2% of PSSD users did so. Agricultural Development Programs (ADPs) were the primary feedback channels (44.9% for HSD and 11.5% for PSSD). Users identified areas requiring improvement, including the drum's capacity (HSD), tray size, air vent, and aspirator design (PSSD). The study highlights the critical role of stakeholder engagement in enhancing postharvest technologies. It emphasises the need to address systemic constraints and minimal credit access to promote sustainable adoption and scalability.
Modeling and Optimization of Physicochemical, Antioxidant, and Sensory Properties of Banana-Cucumber Turmeric Smoothie using Extreme Vertices Mixture Design. Nigerian Journal of Post-Harvest Research, 3(3), 17-28.
Smoothie was formulated from banana, cucumber, and turmeric with an extreme vertices mixture design, and its physicochemical, antioxidant, and sensory properties were determined using standard methods. The properties were subjected to modelling followed by validation of the models by using relevant indices: determination (R2), average absolute deviation (AAD), bias factor (Bf), and accuracy factor (Af), and then optimized. The coefficients of determination were between 0.62 and 0.87, average absolute deviation values were near zero, and bias and accuracy factors were almost 1. While banana and cucumber increased total soluble solids and titratable acidity, turmeric increased the pH of the smoothie. Only turmeric had an increasing effect on the antioxidant properties of the smoothie. Meanwhile, all the components of the smoothie enhanced the sensory properties. The proportion of banana, cucumber, and turmeric in the optimized formulation was 0.62, 0.30, and 0.08, respectively. The models showed the capability of adequately predicting the properties of the smoothie, as demonstrated by the values of indices for validation. The smoothie could be a functional beverage with enhanced properties, especially antioxidant properties. Further research is needed to ensure the shelf stability of the formulated smoothie for commercialization, wide distribution, and marketing.
A PRISMA-Guided Review of Storage Techniques and Quality Outcomes. Nigerian Journal of Post-Harvest Research, 3(3), 29-44.
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.
Production, Anti-nutritional, Minerals and Sensory Attributes of Soybean (Awara) Enhanced with Orange-fleshed Sweet Potato (OFSP) Blends. Nigerian Journal of Post-Harvest Research, 3(3), 45-52.
Orange-fleshed sweet potatoes (OFSP) are considered one of the top sources of Provitamin A. It was incorporated into soybean cheese–like (awara) at varying proportions. Five (5) samples were produced using the following formulation ratio of soy bean and orange fleshed sweet potatoes (OFSP) (80:20, 60:40, 40:60, 20:80) and (100:0) as a control sample. The samples produced were evaluated for mineral content, anti-nutritional factor and sensory attribute, and the results were statistically analysed (ANOVA) for mean and standard deviation. The Anti nutritional factors and mineral composition of cheese-like (awara) samples showed a significant (p<0.05) difference among all the samples. The oxalate ranged from (2.86 – 4.65 mg/100g), phytate (0.30 – 1.28 mg/100g), tannin (103.58 – 125.78 mg/100g), and the trypsin inhibitor ranged from (7.59 – 18.92 mg/100g). The mineral content, Zn ranged from (1.42 – 2.54 mg/L), Fe (2.58 – 7.45 mg/L), Mg (1.66 – 3.92 mg/L), K (22.55 – 40.05 mg/L) and Na (6.36 – 9.28 mg/L). The sensory attribute of the cheese -like (awara) samples showed significant (P<0.05) difference among the samples, where the appearance ranged from (7.30 – 8.50), taste (6.20 – 8.50), mouth feel (4.50 – 8.30), texture (5.20 –7.90), general acceptability (6.50 – 8.20), aroma (5.00-8.20) and flavor (5.40 -7.50). In conclusion, the incorporation of orange fleshed sweet potatoes (OFSP) to soybean cheese-like (awara) increased phytochemical and mineral content of the samples appreciably. Samples D and E had the highest mean of all the parameters evaluated and were most preferred by the panelists.
Assessment of Nutritional Quality and Mineral Composition of Fortified Gari from Provitamin A Cassava, Bambara Nut, Dates, and Baobab Pulp during Storage. Nigerian Journal of Post-Harvest Research, 3(3), 53-64.
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.
Assessment of Household Postharvest Management Practices among Rural Women in Kwara State, Nigeria. Nigerian Journal of Post-Harvest Research, 3(3), 64-71.
Adequate postharvest handling is crucial for household food security and prevents unanticipated losses. This study aimed to assess postharvest practices among rural women in Kwara State. The study specifically outlined the respondents' socio-economic characteristics, identified postharvest activities at the household level, and investigated the sources of information on postharvest management practices among rural women. Using a three-stage random sampling technique, 160 respondents were selected from eight rural communities in Kwara State. The respondents' information was gathered using a structured interview schedule. Data was analyzed using descriptive statistics such as mean, standard deviation, frequency, and percentage, and the hypotheses were tested using Pearson Product-Moment Correlation (PPMC). The results showed that the respondents' average age was 46.3 years, 75.6% were married, and 43.8% had a secondary school certificate. Radio is the most popular source of information on postharvest practices (MS=2.74). The predominant postharvest practices utilized by rural women at the household level are sorting (MS=2.96), drying (MS=2.69), and storage (MS=2.63). A significant relationship exists between respondents' strategies for reducing postharvest loss of farm products and their age (r = 0.246, p < 0.05), education level (r = 0.294, p < 0.01), household size (r = 0.352, p < 0.01), access to extension agents (r = 0.421, p < 0.01) and information sources (r = 0.213, p < 0.05). Rural women used postharvest techniques, including sorting, threshing, cleaning, drying, storing, and marketing. Therefore, information on these postharvest practices should be communicated via radio to reach a significant number of rural women.
Evaluation of antioxidant, dietary fibre and microbial properties of spiced tangelo snack. Nigerian Journal of Post-Harvest Research, 3(3), 71-78.
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.
Adebiyi-Olabode, A. O., Fawoye, S. B., & Osinowo, Y. J. (2025).
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.