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514 total views, 2 views today Humans continue to consume milk beyond infancy in many cultures, particularly in the West, and use the milk of other mammals as nourishment (W.H.O, 2002). Dairy foods are milk products produced from or containing the milk of mammals, primarily cattle, goats, sheep e.t.c. (Ridker, 2011). Dairy foods are nutrient-dense foods supplying …
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404 total views Alcohol is classed as a ‘sedative hypnotic’ drug (Kuhn et al., 2008) Alcohol is a multi-dimensional entity. It has been around for thousands of years and has been known for its many stimulating and mind-altering effects. It is the most commonly abused substance on the planet. Around 2 billion individuals consume alcoholic beverages …
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346 total views Due to the inadequate techniques for post harvested food preservation, more than 50% of the harvested food is often lost due to spoilage in developing countries (Rasul et al., 2018). Food safety is a worldwide topic that affects a wide range of aspects of daily life, and it is achieved through the employment …
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348 total views Tea is a beverage widely taken across the world. Tea is a polyphenol-rich beverage made from the leaves of the Camellia sinensis plant, important polyphenols include flavonoids and catechins (Reygaert, 2017). Polyphenols are a class of naturally occurring phytochemicals found in high concentrations in plant-based diets (Vauzour, 2012). The most prevalent polyphenol in …
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372 total views Obesity accounts for 300,000 deaths in the U.S. alone. Obesity rates are directly related to the number of fast-food restaurants in a certain area, according to research into junk food and fast-food restaurants. (Fitzpatrick, 2004). Around 75 per cent of Americans eat their dinners at home, according to the Institute of Food Technologists, …
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441 total views Fermentation technology is simply the study of the fermentation process, techniques and its application (Jagani et al., 2010). According to Reece et al., 2014, Fermentation refers to a metabolic process by which organic molecules (normally glucose) are converted into acids, gases, or alcohol in the absence of oxygen. Fermentation pathways regenerate the coenzyme …
FERMENTATION TECHNOLOGY: The Past, Current and Future Trend Read More »
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460 total views Carbohydrates are biomolecules consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen to oxygen atom ratio of 2:1. The term is most common in biochemistry where it is a synonym of “saccharide”, a group that includes sugars, starch and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides …
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424 total views There are five basic flavors that the human tongue can taste, they include sweetness, sourness, bitterness, saltiness and savouriness (Umami, 2015). The taste sweetness is enjoyed from various food products mainly through sugars and sweeteners (Nowicka et al., 2006). Human studies have shown that sweet taste receptors are not only found in tongue, …
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416 total views Microorganisms are organisms that are too tiny to be seen with the naked eyes, they can only be seen with the aid of a microscope. Also depending on the size of the microorganism there are different microscopes suited for it, it is known that an electron microscope can view all microorganism because it …
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490 total views, 2 views today African walnuts are edible seeds that are widely cultivated for their delicacy. The botanical name of Tropical African walnut is Tetracarpidium conophorum, it is mostly found in Nigeria and some other countries in Africa. African walnuts are known to contain carbohydrates, fibres, vitamins (A, B1, B2, B6,E, C, and, folate) minerals …
BENEFICIAL EFFECT OF CONSUMING AFRICAN WALNUT TO THE GUT Read More »