Relevant bibliographies by topics / Nigerian food Spices

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  3. Conference papers

Academic literature on the topic 'Nigerian food Spices'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Nigerian food Spices"

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Ofuya, Christopher O., and Ucha Uduma. "The microbial content of some nigerian spices." Ecology of Food and Nutrition 19, no. 2 (1986): 141–46. http://dx.doi.org/10.1080/03670244.1986.9990956.

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Antai, S. P. "Study of the Bacillus flora of Nigerian spices." International Journal of Food Microbiology 6, no. 3 (1988): 259–61. http://dx.doi.org/10.1016/0168-1605(88)90018-9.

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Yemisi Adefunke, Jeff-Agboola, Sipasi Kate Oluwakanyinsola, Oke Emmanuel Kehinde, Jeff-Agboola Excel Oluwajomiloju, and Oladebeye Abraham Olasupo. "Occurrence of aflatoxins in Nigerian foods." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, no. 1-2 (2023): 29–36. http://dx.doi.org/10.31895/hcptbn.18.1-2.3.

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Aflatoxins are a family of poisonous, mutagenic, and carcinogenic mycotoxins that contaminate a wide range of foods and agricultural goods. Aspergillus species, such as Aspergillus flavus, and Aspergillus parasiticus are the most common producers. Aflatoxin generation can occur at any point of the food chain, including pre-harvest, drying, storage, transit, processing, and handling, if conditions are favourable for fungus to create toxins. It is classified into six main types which are Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Aflatoxin M1 and Aflatoxin M2. In Nigeria, Aspergillu
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B.E, Awanlemhen, Daramola J.A., and Abulude I.A. "IODINE CONTENT IN SOME NIGERIAN FOODS." Continental J. Food Science and Technology 1 (July 25, 2007): 23–26. https://doi.org/10.5281/zenodo.834630.

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Iodine aids thyroid hormone. Its deficiency causes goiter, poor growth in infancy, infertility and other forms of iodine deficiency disorders. Considering the importance of iodine in the development of human being, it is important to source for foods of reasonable iodine content. To this end, iodine value of some selected Nigerian foods has been determined using standard method to know the extent of their possible contributions to iodine intake. Foods values on a dry weight basis (µkg<sup>-1</sup>) were: fish group (155-144); legume group (2.54-15.23); meat group (123); cereal group (5.08-16.4
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John, Chidi Harriman. "Proximate and Phytochemical Composition of some Monodora myristica Fruits Consumed in Nigerian States." Food and Agriculture Research Journal 1, no. 1 (2022): 01–09. http://dx.doi.org/10.55627/foodagric.01.01.0267.

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The samples of Mondora myristica seeds sourced from three locations (Anambra State, Abia State and Imo State) were analyzed for their proximate composition and antinutrients constituents. The results revealed the presence of all food fractions (protein, fibre, moisture, ash, fat and carbohydrate) in these spices. The percentage of each food fraction differed significantly (P ≤ 0.05) in the three samples. The results suggest that these samples of M. myristica are good sources of the various food fractions. Antinutrients such as tannins, oxalate, phytate, alkaloids, saponins and cyanogenic glyco
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Eluyode, O.S, and O.L Akpa. "EFFECT OF ADDITIVES (SPICES) ON THE ORGANOLEPTIC CHARACTERISTICS OF BEEF, CHICKEN AND GOAT MEATS CONSUMED IN NIGERIA." Continental J. Food Science and Technology 1 (July 25, 2007): 18–22. https://doi.org/10.5281/zenodo.834628.

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The aim of this study was to determine the Nigerian consumer descriptive panel ratings for meats (goat, beef and chicken) cooked with nine different spices. Twenty (n = 20) member panel tasted and rated on a nine-point hedonic scale their degree of liking for the samples varying in added spices. Subjects were asked to complete a questioner about consumption of the meat samples. Degree of linking differed significantly (p&gt;0.05) among samples and the samples best liked was that cooked with magi cube, which was reported to contain active ingredients like sodium chloride and monosodium glutamat
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Akinduro, V. O., E. K. Asaniyan, and I. B. Osho. "Antibacterial effects of some selected spices used in Nigerian pepper soup on cooked broiler meat on days 3 and 6 of refrigeration storage." Journal of Agricultural Science and Practice 5, no. 4 (2020): 174–83. http://dx.doi.org/10.31248/jasp2020.224.

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Food deterioration with subsequent spoilage has been attributed to the presence of micro-organisms, in which bacteria play a prominent role in this regard, especially in the tropics. However, study of this nature was designed to help boost existing progress made in line of curtailing the activities of this micro-organism. Research studies have shown that spices have anti-microbial properties, hence the ability to inhibit the activities of bacteria. The experiment was conducted in phases: phase one investigated the antibacterial effects of some selected individual spices used in Nigerian pepper
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Omoba, Olufunmilayo Sade, Aderonke Ibidunni Olagunju, Sule Ola Salawu, and Aline Augusti Boligon. "HPLC-DAD Phenolic Profiling and In Vitro Antioxidant Activities of Three Prominent Nigerian Spices." Preventive Nutrition and Food Science 24, no. 2 (2019): 179–86. http://dx.doi.org/10.3746/pnf.2019.24.2.179.

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Orji, Victoria Ugoma, Appah Joseph, Sani Abdulsalami Mohammed, and Josephat Ejike Ozor. "Antimicrobial and Biochemical Properties of Three Nigerian food Spices; Piper guineense, Xylopia aethiopica and Monodora myristica." International Journal Of Medical Science And Clinical Research Studies 03, no. 04 (2023): 742–50. https://doi.org/10.5281/zenodo.7852415.

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Piper guineense, Xylopiaaethiopica and Monodoramyristica seeds are among the plant parts commonly used as spices and studied evaluating the proximate composition while mineral parameters were evaluated using Atomic Absorption Spectrophotometer (AAS) methods. Antibacterial activity was assessed using the agar well diffusion method while gas chromatography and mass spectrometry were used for the phytochemical analysis. Results of the study showed that X. aethiopica seeds were high in percentage moisture content (9.60%), crude fiber (9.97%) and crude protein (28.67%) compare to P. guineense and M
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Chilaka, Cynthia Adaku, Marthe De Boevre, Olusegun Oladimeji Atanda, and Sarah De Saeger. "Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method." Food Control 87 (May 2018): 203–10. http://dx.doi.org/10.1016/j.foodcont.2017.12.028.

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Book chapters on the topic "Nigerian food Spices"

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O. Ajayi, Emmanuel, Pamela E. Akin-Idowu, Olaide R. Aderibigbe, et al. "Nigeria Root Vegetables: Production, Utilization, Breeding, Biotechnology and Constraints." In Root Vegetables [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106861.

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This chapter describes the various facets, from agronomy to marketing, of Nigerian root vegetables including garlic, onion, turmeric, ginger and carrot being the world’s most significant and vital root vegetables which have high culinary and medicinal value. The chapter commences with their origin and history, universal spread, production figures, areas under cultivation and goes on to explain the botany, diversity, conservation, production practices, pests and diseases management, utilization, post-harvest technology and their uses as nutraceuticals. This chapter also presents the socio-econo
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2

Tinker, Irene. "Introduction." In Street Foods. Oxford University PressNew York, NY, 1997. http://dx.doi.org/10.1093/oso/9780195104356.003.0001.

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Abstract Street foods are sold in almost every country in the world; they are so familiar that there is a tendency to look past the vendors without registering their existence, unless of course you are hungry. Then you see vendors selling foods for quick meals or snacks from daybreak until night. In Senegal, women sit on the ground outside the market place to sell monie, porridge made from millet, from large calabashes. In Peru, fried fish is a cheap and satisfying meal; women cook it before the customer so it is crisp and fresh. Men push carts to major intersections and sell kebabs of differe
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Conference papers on the topic "Nigerian food Spices"

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Abibu, Wasiu Ayodele, Abdul Wasiu Sakariyau, Gafar Bamigbade, Amos Kolawole Oyebisi, and Isqeel Ogunsola. "Consumer Perception of Ready-To-Eat Fruits Sold in Ogun and Lagos, Nigeria During the Covid-19 Pandemic." In International Students Science Congress. Izmir International Guest Student Association, 2021. http://dx.doi.org/10.52460/issc.2021.013.

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Covid-19 pandemic is a global health issue that adversely affected every sector of the world’s economy. Fruits are known to be a source of vitamins providing the body with necessary defense against infections (inclusive of Coronaviruses). Nigerians prefer to buy ready-to-eat (RTE) fruits than whole fruits due to their high prices. Consumer perception of RTE fruits sold in Ogun and Lagos, Nigeria during the Covid-19 pandemic months in 2020 and within January and March 2021 via an online survey were compared. Ogun and Lagos states were selected because they represent major entry routes for land
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Journal articles
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