Category Archives: International Journal of Agricultural Research and Food Production , volume 7, number 1, 2022

Promoting the Utilization of Underutilized Vegetable Crops in Food Processing: A Review

Ibok, Nsikakabasi Umoh¹& Asuquo, Maryam Garpiya².

¹Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike,

²Department of Hospitality Management Technology, Federal Polytechnic Mubi, Adamawa State.

Email: nsikak.ibok54@gmail.com

ABSTRACT

There is a need to create awareness for cultivation and consumption of Underutilized Indigenous Vegetables (UIVs) considering that they are nutritious, health promoting, easy to cultivate and produce stable yields even under difficult climatic conditions. The consumption of these vegetables is capable of preventing and protecting against some of the diseases arising from the effect of oxidative damages cause by free radicals. For food welfare and livelihoods around the world, vegetables play a crucial role. Although animal foods are often too costly for low-income families, various underexploited vegetables can be a replacement for vitamins, micronutrients, and secondary plant metabolites that promote health, food security, income generation and environmental services. UIVs continue to play an important role in the subsistence and economy of poor people and vulnerable groups throughout the developing world, particularly in the agro biodiversity-rich tropics.Value-addition is a key consideration to increase the market share of indigenous vegetables. Some crops with a short shelf life can be processed to add value. Processing may include packaging, drying, salting, fermenting, pickling, canning and juice production, such as moringa juice. In addition to expanding the range of products of these vegetables and ensuring long shelf life of the value-added products, processed products are more likely to fetch a higher market value than the fresh produce. More than ever before, lies the need to exploit global innovative approaches in the industrial circle to tackle hunger, the potential of underutilized plants contributing to industrial development is high and expanding. Across the globe such contributions as food processing, food security, product development, commerce and industry have been examined. This will offset malnutrition and also provide a source of income as indigenous vegetables represent inexpensive but high-quality nutritional sources, food security for rural and urban dwellers especially where malnutrition is wide spread as in Nigeria.

Keywords: Diversification, Underutilized Indigenous Vegetables, Food Security, Food Processing

Enablers of Food Security and Improved Nutrition in SDGS among Low-Income Households in the South-South Region OF Nigeria

Odega, E. E.¹& Agadaga, B. B.²

Department of Agricultural Ext. and Rural Development, University of Ibadan

Department of Agricultural Economics, Ext. and Rural Development, Niger Delta University

Email: odegajunior@gmail.com&benagadaga@gmail.com

ABSTRACT

The purpose of this study was to assess the enablers for food security and improved nutrition in SDGs among low-income households in the South-South region of Nigeria. The specific objectives were to examine the respondents’ availability, accessibility, utilization and the stability of conditions to food security and nutrition. A multi-stage sampling technique in which Bayelsa and the Delta States were randomly selected, representing 33% of the region. Then one agricultural zone from each state was chosen randomly, making it two from a possible six. However, purposive sampling was employed to select 3 LGAs combined from the selected two agricultural zones. Lastly, three purposively rural communities were selected from the 3 LGAs, with 15 randomly selected household heads chosen from each community, totaling 135 respondents. A substantial number of the respondents are below 47 years; also, female household heads are 61.5%.49.9% of the respondents had a high level of availability to food and improved nutrition, 72.5% had low accessibility to food and nutritional needs, while 60.4% had low utilization level of the SDGs practices to achieving food security. Furthermore, the respondents had 71.1% low stability of condition to food security and improved nutrition; a significant relationship existsbetween the stability of condition and level of accessibility to food and improved nutrition of the respondents (r=0.539; r<0.05). Conclusively, agricultural sustainability is fundamental to food security and nutrition. The government should develop adaptation capability and policies that can boost agricultural sustainability to improve the chances for low-income familiesto be food secured.

Physico-Chemical Composition and Sensory Characteristics of Biscuit from Wheat-Fluted Pumpkin Seed and Juice

Ochulor, D.O, Duru, F.C Oparaku, O, Okpulor, S.U, Emurigho, T.A, Nwariem, S.M Nnaji, K.C &Ejelonu, N.C

Department of food Technology,

Federal Polytechnic, Nekede, Owerri, Imo State

Email- ejelonunelson@gmail.com

ABSTRACT

Biscuits were produced from flour of wheat fluted pumpkin seed and juice at different ratios of 100:0, 90:5:5, 80:10:10, 70:15:15 and 50:25:25 of wheat, fluted pumpkin juice and fluted pumpkin seeds respectively. The biscuits were analyzed for the physicochemical and organoleptic characteristics and the result of the proximate composition; moisture ranged from (6.02 to 6.10%), ash ranged from (1.95 to 2.03%), fat ranged from (2.79 to 3.21%), crude protein ranged from (8.01 to 11.11%), crude fibre ranged from (1.48 to 1.60%) and CHO (75.95 to 79.75). The physical properties revealed that for thickness ranged from (0.19 to 0.25)mm, diameter ranged from (5.02 to 5.21)mm, weight ranged from (7.58 to 8.57)mm spread ratio ranged from (20.87 – 2686)mm. The physical analysis showed slight difference among samples. The sensory result also showed very slight difference among samples. The study recommends that wheat flour with pumpkin seed flour and from seed and juice be used in baking applications to increase cheap products to yield better enriched product.

Keywords: Proximate composition, biscuit, wheat, pumpkin seed and juice.

 

 

Influence of Covid19 on Food Security in Imo State, Nigeria

Eric ChukwumaMaduka, John C Amadi, Polycarp C Nlem, Chidinma A Okafor

Department of Geography and Environment Studies

AlvanIkoku Federal College of Education.

Email: madukaericgeography@gmail.com

Corresponding Author: Maduka Eric C

ABSTRACT

The Corona virus (Covid-19) pandemic is a global health crisis caused by a newly discovered corona virus . Covid-19 is far more than an infectious disease; it is affecting the socioeconomic and food security (FS) worldwide.. This work therefore focuses on how Covid 19 policy influences food security. Three(3) objectives and research questions were raised for the work. The research design used is descriptive survey and random sampling was used. A total of 1400 questionnaire were administered at 350 for each selected area. Findings from this work reveals that policies like Social distancing, Lockdown and curfew have be constantly observed all over the world including the study area. This research has found out that food availability has been influenced negatively by the Covid 19 policies. Findings from the work show that online markets and internet buying can help in solving the problems associated with Covid 19 policies. This research strongly recommends that online markets should be encouraged through provision of strong internet services. This will help citizen to have easy and safe access to food and in turn enhance food security.