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Journal articles on the topic 'Nigerian food Spices'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

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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2

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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3

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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4

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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5

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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6

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>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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7

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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8

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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9

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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10

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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11

Dawodu, Olufunke, Moshood Abibu, Josephine Ajayi, and Teslimah Elias. "Production and Sensory Evaluation of Mixed Spices from Selected Local Spices Retailed in Ede, Nigeria." International Journal of Food Science 2023 (February 16, 2023): 1–9. http://dx.doi.org/10.1155/2023/4404492.

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Spices are essential group of agricultural products used to enrich taste and enhance nutritional contents of foods and beverages. Spices for various types of food were produced naturally from local available plant materials which have been used since the Middle Ages for flavoring, food additives and preservation, supplement, and/or medicinal purposes. Six spices, namely, Capsicum annuum (yellow pepper), Piper nigrum (black pepper), Zingiber officinale (ginger), Ocimum gratssimum (scent leaf), castor seed (ogiri), and Murraya koenigii (curry leaf), were selected in their natural forms for the p

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12

Fadairo, O., G. Diósi, I. Mironescu, and E. Máthé. "Development of fortified bakery products based on kokoro, a traditional Nigerian snack." Acta Universitatis Sapientiae, Alimentaria 11, no. 1 (2018): 145–60. http://dx.doi.org/10.2478/ausal-2018-0009.

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Abstract Variants of kokoro snack samples were produced by fortification of maize flour-Fibersol 2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika) and a final blend containing all the functional ingredients at 1% level each. The resultant kokoro snack samples produced were evaluated for proximate composition and sensory qualities. The results of proximate analysis showed a significant (P < 0.05) difference in moisture, protein, ash content, crude fat, crude fibre, carbohydrate content, and energy values in all the blends of th

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13

Okafor, Ugochukwu Chukwuma, Chijioke Christian Aniekwu, Ejike Victor Onwujiobi, Ozuah chidiebere Lawrence, and Vitus Ikechi Onyeneho. "Evaluation of the Microbiological and Physicochemical Properties of Selected Indigenous Food Spices Vended in Eke Awka Market, Anambra State Nigeria." International Journal of Research and Innovation in Applied Science IX, no. VI (2024): 462–71. http://dx.doi.org/10.51584/ijrias.2024.906041.

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The physicochemical properties and microbial quality of selected locally sourced spice samples in Awka, Anambra State was studied. The study elucidates the microbial qualities of these selected spices samples and the physicochemical properties (moisture content, ash content, and pH levels) in five distinct spice varieties: crayfish, thyme, curry, pepper and ginger vended in Eke-Awka Market were also analyzed.Microbial isolates were identified using microbiological standard method, Bacteria isolates includes:Bacillus spp, Escherichia coli, Staphylococcus aureus and Clostridium spp, while fungi

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14

E. T., Akinsiku,, Adebolu, T. T., Ajayi, B., and Akinsade, A. S. "Assessment of the Microbial Profile of Selected Commercially Prepared Food Spices in Nigeria." African Journal of Biology and Medical Research 8, no. 1 (2025): 36–52. https://doi.org/10.52589/ajbmr-durqtfnl.

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The microbial profiles and antibiogram patterns of some commercially prepared food spices in Nigeria were evaluated in this study. Ten selected food spices (cinnamon, coriander, black pepper, chilli pepper, suya spice, salad cream, paprika, parsley, mint and basil) were purchased from the popular Oja-Oba market in Akure, Nigeria. Standard microbiological assays were used to identify and quantify microorganisms in the spices. The antibiotic sensitivity of bacterial and fungal isolates was tested using the disk diffusion method. Twelve bacterial species (Staphylococcus aureus, Enterococcus faeca

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15

Arua, Chidimma P., J. U. Anyika-Elekeh, Scholastica N. Eze, Peace N. Ani, Nkechi G. Onyeke, and C. O. Anoshirike. "Chemical compositions of <i>Cussonia bateri</i> (Jansa Seed) - An underutilized spice in Nigeria." Nigerian Journal of Nutritional Sciences 45, no. 1 (2025): 72–80. https://doi.org/10.4314/njns.v45i1.9.

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Background: The potentials of most indigenous crops have not been fully exploited. The underutilized crops, if well-harnessed, can play a great role in promoting food security both in Africa and globally.Objective: Chemical (nutrient and antinutrient) compositions of Cussonia bateri - an underutilized spice in Nigeria was evaluated.Methods: The jansa seeds were procured from Orie Ugba Market in Umuahia. The seeds were sorted, washed with water, oven dried using hot air oven at 55oC for 6 hours and milled into fine powder. The proximate, vitamin, mineral and antinutrient contents of the spice w

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16

Okhuebor, Shadrach, and Osazee Izevbuwa. "A REVIEW OF STREET GRILLED MEAT (SUYA) IN BENIN CITY, NIGERIA: A POTENTIAL PUBLIC HEALTH RISK." Bacterial Empire 3, no. 3 (2020): 58–61. http://dx.doi.org/10.36547/be.2020.3.3.58-61.

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Suya originated in the northern parts of Nigeria is ready to eat grilled skewered meat products prepared in different forms spiced with locally sourced, commonly produced by the Hausas in Northern Nigeria. It has permeated Nigerian society, being affordable for all and available everywhere. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire. It’s generally made with skewered beef, ram, or chicken. Innards such as kidney, liver, and tripe are also used. Suya are of three main

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17

JU, Udensi, Anyanwu CO, Nwanaforo EO, Duru CC, and Onyima EC. "Antimicrobial properties of some synthetic food spices commonly used in Nigeria." International Journal of Applied Research 10, no. 7 (2024): 79–83. http://dx.doi.org/10.22271/allresearch.2024.v10.i7b.11876.

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18

E.O, Adedayo,, Dada I.O, Ajayi K, and Adesimiloye, D.T. "Nutritional and Phytochemical Profile of Commonly Consumed Spices in Nigeria." European Journal of Nutrition & Food Safety 16, no. 11 (2024): 166–76. http://dx.doi.org/10.9734/ejnfs/2024/v16i111584.

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Background: Spices which are widely used in Nigeria have aroma, enhance taste of food and Possess medicinal values. Objectives: This study aimed to determine the nutritionaland phytochemical profile of commonly consumed spices in Nigeria. Materials and Methods: Raw materials and other ingredients used for this study were purchased from Oja-Oba in Owo Local Government, Ondo State. The spices were analysed for proximate and mineral components using standard method as described by AOAC (2012). Sodium and potassium were determined using flame photometer and calcium, selenium, copper, zinc, magnesi

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19

Idu, M. A., and C. S. Onyenekwe. "Mitigating COVID-19 effects on farmers: The role of commissioners of agriculture in Nigeria." Agro-Science 20, no. 4 (2021): 65–69. http://dx.doi.org/10.4314/as.v20i4.9.

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In Nigeria, agriculture plays a critical role in the economy and remains the key to the country’s economic diversification plan. However, the agricultural sector is facing numerous challenges such as climate change, widespread insecurity, price volatility, poor government policies and the emergence of COVID-19 pandemic has further exacerbated the already existing problems. This paper reviews the state of the COVID 19 pandemic in Nigeria and its effects on the agricultural sector and outlines the role of commissioners of agriculture in mitigating the effects of the pandemic on farmers with a vi

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20

Imoni, A. A., A. S. Ogbebor, and B. A. Ikpefua. "INCIDENCE OF TOXIGENIC MOULDS IN FOOD SPICES SOLD IN OPEN MARKETS IN BENIN CITY, NIGERIA." African Journal of Health, Safety and Environment 2, no. 2 (2021): 126–31. http://dx.doi.org/10.52417/ajhse.v2i2.167.

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Spices are parts of plants or plant substances primarily used for flavouring and preservation of food. Spices can be exposed to microbial contamination and toxic substances such as mycotoxins during processing storage and distribution. The aim of the study was to determine the incidence of toxigenic moulds in food spices sold in open markets in Benin City. A total of 35 samples were obtained from three markets. Potato dextrose agar (PDA) and Aspergillus flavus and parasiticus agar (AFPA) were employed for the isolation, characterization and identification of fungal isolates using standard micr

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21

Halidu, Shafiu Kilishi, Olaoluwa Ayodeji Adebayo, Jude Chikezie, Azeez Olalekan Ibrahim, and Olushola Emmanuel Adedeji. "Ecology of Patas Monkey (Erythrocebus Patas) in Buffer Zone Ranges, Old Oyo National Park, Nigeria." Journal of Bioresource Management 8, no. 2 (2021): 29–37. http://dx.doi.org/10.35691/jbm.1202.0178.

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The buffer zones of Nigerian protected areas are poorly managed. Patas monkey (Erythrocebus patas) was studied in fact owing to its dearth of information on its ecology and existence in South-West Nigeria National Park. Therefore, it was necessary to examine E. patas spatial distribution and population structure in the Old Oyo National Park buffer zone ranges, situated in South-West Nigeria and as well know its dietary uptake alongside delineating its various activities. Observations were positioned on direct census methods. A total of 60 individuals of E. patas (23 female, 21 male, and 16 you

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22

Ofodile, E. A. U., L. Odatuwa-Omagbemi, A. T. Oladele, and G. O. Alade. "Nutritional and Elemental Characterization of Local Forest Spices used among Itsekiri Ethnics, Nigeria." Journal of Basic and Applied Research in Biomedicine 7, no. 1 (2021): 9–13. http://dx.doi.org/10.51152/jbarbiomed.v7i1.204.

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Although spices are added to food in small quantities for their flavour and aroma, they also have impact on the health of consumers. This study aimed at ascertaining the nutritional and elemental composition of the most preferred forest spices used amongst Itsekiri ethnics in Delta state, Nigeria. The most preferred spices were determined through questionnaire administration to 143 users and sellers. Crude protein, fat, fibre, ash and moisture content were analyzed using the standard methods of the Association of Official Analytical Chemists (AOAC). Elemental analysis was done using PIXE accel

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23

Uthman-Akinhanmi, Yewande, Dare Ademiluyi, Boluwatife Oyewumi, et al. "Lipid profile and anthropometry indices of franchised fast-food consumers in South Western states in Nigeria." World Nutrition Journal 8, no. i1 (2024): 74–88. http://dx.doi.org/10.25220/wnj.v08.i1.0010.

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Background: Franchised fast foods are known for their unique tastes as it contains a number of spices that makes it delicious. Daily busy schedules have made consumption of franchised fast foods (FFFs) an easy option and control of our food choices even at home. Objective: This research investigated the lipid profile and anthropometric indices of consumers of franchised fast foods (FFFs) in South-Western States in Nigeria. Methods: This was a cross-sectional study in South-West Nigeria and comprised three states: Lagos, Oyo, and Ogun. 300 respondents were recruited from ten (10) purposively se

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Pigłowski, Marcin, and Maria Śmiechowska. "Notifications Related to Fraud and Adulteration in the Rapid Alert System for Food and Feed (RASFF) in 2000–2021." Sustainability 16, no. 15 (2024): 6545. http://dx.doi.org/10.3390/su16156545.

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Fraudulent and adulterated food is produced mainly to reduce prices and attract consumers’ attention whilst threatening their economic interests, health, and safety. As such, this type of activity should be eliminated. This study’s aim was to identify the most common hazards related to food fraud and adulteration, reported in the Rapid Alert System for Food and Feed (RASFF) between 2000 and 2021, taking into account the product category (including individual products), country of origin, and notification type. We used Microsoft Excel (filtering, vertical-searching, transposition, and pivot tab

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25

Adeolu, Jonathan Adesina, and Ayinde Gbolagade Yusuff. "Lipid compositions of three local spices commonly consumed in Ekiti state, Nigeria." Pharmaceutical and Chemical Journal 3, no. 2 (2016): 45–56. https://doi.org/10.5281/zenodo.13742626.

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The study is aimed to isolate and analyse the lipids (fatty acids, phospholipids and phytosterols) of three plant products commonly used as food ingredients (<em>Bridelia ferruginea</em> stem bark (Ira), <em>Monodora myristica </em>seed kernel (Ariyo) and <em>Zingiber officinale</em> <em>Roscoe</em> (Ajo)). The fat (%), total fatty acid (%) and energy (kJ/100g) had range values of 1.40 – 30.5, 1.12 – 24.4 and 41.4 – 903 respectively. Saturated fatty acids (SFA) ranged from 17.2 – 46.2 %, total monounsaturated fatty acids (MUFA) values ranged from 20.2- 51.5, <em>n-</em>

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26

Mogbojur, A. O., O. A. Olanrewaju, and T. O. Ogunleye. "Evaluation of inventory management practice in food processing industries in Lagos: Analytical hierarchy process approach." Nigerian Journal of Technology 41, no. 2 (2022): 236–46. http://dx.doi.org/10.4314/njt.v41i2.5.

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A survey of food processing industries was conducted to examine different inventory strategies in order to establish the most acceptable inventory practices in Lagos State, Nigeria. The criteria for selection of those inventory techniques are accuracy, cost, stock out, fraud, time, delivery, storage space, product type, features, efficiency, nature of production system, customer satisfaction, trained or qualified staff, the effectiveness of information technology system used, organizational factors, process capability, problem recurrence and characteristics of manufacturing systems. The purpos

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27

Ajiboye, A. E., M. O. Jimoh, B. A. Hammed, and T. E. Adesokan. "Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria." Journal of Applied Sciences and Environmental Management 29, no. 1 (2025): 109–14. https://doi.org/10.4314/jasem.v29i1.15.

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Food condiments/spices consisting of leaves, flowers, seeds or stems of plants are food additives that add special aromas and flavors to food thereby increasing its taste but could harbor an array of microbes. Hence, the objective of this paper was to isolate, identify, and characterize the bacterial isolates in food condiments (Garlic, Ginger, Pepper, and Turmeric) commonly traded within Ilorin, Kwara State, Nigeria using various standard microbial techniques. The highest total heterotrophic count (THC) was 21.52 ± 5.31 Cfu/ml obtained from the samples at location A. The highest total colifor

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28

BAMIGBOYE, Adeola Yewande, Oladejo Thomas ADEPOJU, and Peter Oluwaseun OLADIPO. "Evaluation of Physicochemical Properties and Mineral Content of some Indigenous Spices Retailed in Ibadan, Nigeria." International Journal of Nutrition 6, no. 1 (2020): 20–34. http://dx.doi.org/10.14302/issn.2379-7835.ijn-20-3471.

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Spices have been frequently added to foods since ancient times, not only to enhance the taste but also as preservatives and medicinal agents. Their usage may be of concern due to possible contamination during processing and handling. The aim of this study was to investigate the physicochemical properties and heavy metals concentrations in some indigenous spices sold at two main markets namely Bodija and Apata markets in Ibadan, Oyo State, Nigeria. A total of eight commonly consumed spices were purposely analyzed for their proximate and mineral composition, physicochemical properties and anti-n

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29

Tomori, Wasiu, Adijat Iyanda, and Bolanle Durotoluwa John. "NUTRITIONAL AND ANTINUTRITIONAL COMPOSITION OF SOME SPICES USED AS FOOD CONDIMENTS IN AKURE, SOUTHWEST NIGERIA." FUDMA JOURNAL OF SCIENCES 7, no. 4 (2023): 265–71. http://dx.doi.org/10.33003/fjs-2023-0704-1923.

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Chikodi, Wachukwu, Happiness I., and Salomi Odehowho Onoriode. "CONSUMPTION OF FAST FOODS AND HEALTH OF ADOLESCENTS IN BORI TOWN, KHANA LOCAL GOVERNMENT AREA, RIVERS STATE NIGERIA." International Journal of Research -GRANTHAALAYAH 7, no. 10 (2020): 35–44. http://dx.doi.org/10.29121/granthaalayah.v7.i10.2019.373.

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The main purpose of this study was to investigate the consumption of fast foods and health of adolescents in Bori town, Khana Local Government Area, Rivers State Nigeria. The study adopted the survey research. A sample of 150 respondents or parents was randomly selected from 15 clusters of Bori town. Furthermore, 2 experts (i.e. 1 Nutritionist and 1 Dietician) validated well-structured instrument titled “Fast Food Risk Assessment Questionnaire” (FFRAQ) with a reliability coefficient (using Cronbach Alpha (ra) method) of 0.813 necessitating its use for data collection analyzed using frequent co

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Wachukwu, Chikodi, I. Happiness, and Odehowho Onoriode Salomi. "CONSUMPTION OF FAST FOODS AND HEALTH OF ADOLESCENTS IN BORI TOWN, KHANA LOCAL GOVERNMENT AREA, RIVERS STATE NIGERIA." International Journal of Research - Granthaalayah 7, no. 10 (2019): 35–44. https://doi.org/10.5281/zenodo.3522052.

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The main purpose of this study was to investigate the consumption of fast foods and health of adolescents in Bori town, Khana Local Government Area, Rivers State Nigeria. The study adopted the survey research. A sample of 150 respondents or parents was randomly selected from 15 clusters of Bori town. Furthermore, 2 experts (i.e. 1 Nutritionist and 1 Dietician) validated wellstructured instrument titled “Fast Food Risk Assessment Questionnaire” (FFRAQ) with a reliability coefficient (using Cronbach Alpha (ra) method) of 0.813 necessitating its use for data collection analyzed using

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32

Bamikole, M. A., O. J. Babayemi, A. A. Lamidi, et al. "Preliminary in vitro screening of some spices and medicinal plants from Edo and Rivers States, Nigeria for reducing enteric methane production in ruminants." Nigerian Journal of Animal Production 46, no. 2 (2020): 258–68. http://dx.doi.org/10.51791/njap.v46i2.43.

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Methane gas produced by ruminants during feed fermentation contributed to global warming as well as poor efficiency of food utilization. Mitigating ruminal methane production through anti-microbial feed additive has serious health implications. A preliminary study of the potential of medicinal plants and spices from Edo and Rivers State, as possible replacement to antibiotic feed additives was carried out. Medicinal plants and spices were purposefully sampled, dried at 40oC, milled and 10 mg was added with 190 mg of substrate in a preweighed nylon incubation bags. Bags and their contents were

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33

Haruna, M., Dangora, D.B., Khan, A.U., and Saleh. A. "Mycobiota and Aflatoxin Contaminations of Some Spices and Condiments Sold in Katsina Central Market, Nigeria." UMYU Journal of Microbiology Research (UJMR) 1, no. 1 (2016): 143–51. http://dx.doi.org/10.47430/ujmr.1611.019.

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Spices and condiments get contaminated with fungi and aflatoxin due to poor agricultural and storage practices. A total of 42 dried, raw, powdered and processed samples representing fourteen different types of spices and condiments were randomly collected in new polythene bags from Katsina central market (Katsina town) and were screened for fungi and aflatoxin contaminations. These were Clove, African nutmeg, Ashanti pepper, Candlewood, Ethiopian pepper, Pineapple of the bush, Ginger, Garlic, Chillies, Kajiji, Thyme, Chilli powder (yaji), Curry and Locust bean (Dadawa). Fungi was isolated on P

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34

Akoji, Jibrin Noah, Abdullahi Lami Karimatu, and Onawo Mohammed Amina. "Proximate Analysis and Elemental Composition of Some Spiced and Unspiced Food Products Around Bwari Area Council Abuja, FCT." International Journal of Research and Innovation in Applied Science 07, no. 12 (2022): 68–76. http://dx.doi.org/10.51584/ijrias.2022.71204.

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This study was carried out to investigate the Proximate Analysis and Elemental Composition of some Spiced(Spiced millet powder, Spiced dried okra, Spiced Swallow made from unripe plantain and wheat powder, Spiced bean powder) and Unspiced(Millet powder, dried okra, Bean powder and Swallow made from unripe plantain and wheat powder) Food Products from Bwari Area Council Abuja Using AOAC standard methods for the determination of Moisture content, Ash content; crude protein, Crude fibre, Carbohydrate e.t.c. Mineral composition and some trace element were also determined using Atomic Absorption sp

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35

Onubogu, Onyinyechukwu, and Adewale Dipeolu. "Agricultural price transmission across space and time: The case of cowpea and yam markets in Nigeria." African Journal of Agricultural and Resource Economics 16, no. 1 (2021): 14–26. http://dx.doi.org/10.53936/afjare.2021.16(2).02.

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The transmission of price changes to markets has attracted renewed interest since the international food price spikes of 2007 to 2011. In response to this, this paper investigates the long-run behaviour of Nigerian cowpeas and yam tuber retail prices across space and time from 2000 to 2015. We employed the augmented Dickey-Fuller unit root test, the Johansen co-integration test, the Granger causality test, the vector error-correction model (VECM) and variance decomposition analysis. The Johansen co-integration test confirmed the presence of a long-run relationship across the markets, while the

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Mohammed, Sanusi SADIQ, Paul SINGH Invinder, and Makarfi AHMAD Muhammad. "Harnessing the potentials of millet production for food defense and economic diversification in Nigeria." Agriculture and Forestry Journal 5, no. 1 (2021): 44–57. https://doi.org/10.5281/zenodo.5123531.

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Time series data that spanned from 1961 to 2018 sourced from FAO database, covering production, area and yield were used to examine the food security trend of millet production in Nigeria. The collected data were analyzed using both descriptive and inferential statistics. The findings showed poor performance in the production of millet as growth was driven by area other than productivity. It was observed that price volatility triggered high fluctuation in area and yield, thus causing high instability in the production of millet. In addition, production risk and uncertainty were the major sourc

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Itopa, Ahmad, Abdulrazaq, Abdulrahman Itopa Suleiman, and Shaibu Enehezeyi Dauda. "Serum biochemical parameters profile of Wistar rats following daily administration of some food spices." Dutse Journal of Pure and Applied Sciences 9, no. 3b (2023): 273–80. http://dx.doi.org/10.4314/dujopas.v9i3b.29.

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Garlic, ginger, and turmeric are widely used together or individually as spices in food or for their different medicinal purposes all around Nigeria. This study was conducted to assess the effects of consuming either of the three samples on the livers of wistar rats. Standard methods of analyses were employed for the study. A set of fifteen male Wistar Rats divided equally into three groups of which group I served as control and groups II and III as test groups were used for each of the samples; a total of 45 wistar rats were used for this study. The rats in the test groups for each of the sam

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Effiong, B. N., U. S. Udofia, and N. Maduka. "Studies on Nutritional Composition and Efficacy of Selected Spices in Southern Nigeria against Some Food Spoilage Fungi." Journal of Advances in Microbiology 12, no. 2 (2018): 1–12. http://dx.doi.org/10.9734/jamb/2018/41998.

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Ononugbo, C., G. Avwiri, and S. Ikhuiwu. "Estimation of Naturl Radioactivity Levels in Some Food Spices Commonly Used in Nigeria and Its Radiological Risks." Journal of Scientific Research and Reports 16, no. 3 (2017): 1–9. http://dx.doi.org/10.9734/jsrr/2017/36833.

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Aliyu, A., A. D. Ibrahim, A. M. Jodi, et al. "AFLATOXIGENIC FUNGI AND AFLATOXIN CONTAMINATION OF COCHLOSPERMUM TINCTORIUM ROOT POWDER USED AS SPICE IN SOUP PREPARATION." FUDMA JOURNAL OF SCIENCES 6, no. 5 (2022): 154–60. http://dx.doi.org/10.33003/fjs-2022-0605-1119.

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Cochlospermum tinctorium root powder (Kwata) is commonly used as spice in foods and for medicinal purposes in West African sub-region. This research evaluated the rate of contamination of C. tinctorium root powder with aflatoxigenic fungi and aflatoxins. Kwata samples obtained from different sellers in Sokoto market were analyzed for presence of fungi using standard mycological methods. Aflatoxins and their concentrations in the kwata were also evaluated using EnzymeLinked Immunosorbent Assay (ELISA). The total aflatoxin concentrations of the different Kwata samples ranged from 125 to 580 ppb

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Aba, S. C., and K. P. Baiyeri. "Application of biological and digital technologies in resolving the negative effects of COVID-19 pandemic on crop production in Nigeria." Agro-Science 20, no. 4 (2021): 46–51. http://dx.doi.org/10.4314/as.v20i4.6.

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The COVID-19 pandemic has wrecked great havoc in many spheres of life, including education, health, economy, and agriculture. This paper x-rayed the effects of the pandemic on crop production in Nigeria, and efforts made to proffer viable solutions through the application of biological and digital technologies. The impact of COVID-19 pandemic on crop production was palpable in shortage of farm labour and labour immobility, disruption of agricultural input supply chain (e.g., fertilizers, agrochemicals, and seeds) and food distribution network. These irregularities grossly escalated food insecu

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Adekunle, Chioma Patricia, Augustine Adebayo Kutu, and David Alaba Alori. "Effects of Food Price Shocks on Dietary Composition of Farm Households’ in Nigeria." Journal of Agricultural Extension 24, no. 3 (2020): 22–40. http://dx.doi.org/10.4314/jae.v24i3.3.

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This study examined the effects of food price spikes on the quantity and quality of the dietary composition of farm households in Nigeria using the 2010/2011, 2012/2013 and 2015/2016 household survey panel data. The fixed effects models were estimated while controlling for participation in non-farm livelihood activities. Analysis indicated that seasonal comparisons of the average per capita daily calorie intake is lowest in the post-harvest season of 2011 (2511.44 kilocalories), which is higher than the average recommended intake. Results showed that rural households had lower per capita calor

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Fajilade OT and Oyelade WA. "Aflatoxin and molecular characterization of isolates from stored food in some selected Local Government in Ekiti State." Global Journal of Engineering and Technology Advances 11, no. 3 (2022): 045–51. http://dx.doi.org/10.30574/gjeta.2022.11.3.0094.

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Aflatoxins are secondary metabolites produced by fungi species from the genus Aspergillus, notably A. flavus, A. parasiticus and A. nomius, which develop naturally in food products and tend to cause wide array of toxic effects in several animal species, including humans. Aflatoxins are typically reported in dry food commodities such as cereals, spices, and dry fruits. This research was conducted in Ido-Osi, Efon, and Emure Local Government Areas in Ekiti State, Nigeria. Three samples; Local rice (Oryza sativa L), Maize (Zea mays) and Groundnut (Arachis hypogaea L) were obtained from three popu

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NNARI, BEAUTY NMAZULE, ELECHI OWHOEKE, and UGOCHUKWU ANTHONY NAZE. "HEALTH RISK OF SELECTED INORGANIC CONTAMINANTS IN SOME FOOD SPICES SOLD IN MARKETS WITHIN PORT HARCOURT METROPOLIS, NIGERIA." Asian Journal of Research in Biology 3, no. 1 (2020): 15–21. http://dx.doi.org/10.56557/ajrib/2020/v3i17.

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Sikiru, Musbau, and Asiru R.A. "PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FERMENTED PROSOPIS AFRICANA SEEDS." INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD) 6, no. 2 (2024): 1–11. https://doi.org/10.36566/ijhsrd/vol6.iss2/226.

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Background: Fermented Prosopis Africana seeds called Okpehe by the Idoma people of Benue State, Nigeria are a commonly prepared food Condiment added to food so as to improve its aroma and taste Methods: It was produced in the laboratory using Spontaneous method and preserved for twelve days using different concentration of Clove and Ginger extracts (1.6%, 2.4%, and 3.2%). The aim of the study was to evaluate physicochemical and sensory parameters of fermented Prosopis Africana seeds during preservation. Results: A total of 100 responses were obtained, out of which 50% of respondents opted for

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Uzeh, Roseline Ekiomado, and Deborah Olamide Oguntosin. "Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad." Journal of Food Research 2, no. 6 (2013): 48. http://dx.doi.org/10.5539/jfr.v2n6p48.

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<p>Chemical preservatives have been used to preserve our foods against spoilage and pathogenic microorganisms over the years. Consumers now frown at this hence the need to source for preservatives from natural sources. In this investigation fifteen samples of vegetable salad were collected from retail outlets in Lagos, Nigeria dilutions of which were plated on Brilliance <em>Bacillus cereus </em>agar. Isolates were identified based on morphological, biochemical characteristics and reactions to API 20E and API 50 CHB/E test kit. Two strains of <em>Bacillus cereus</em&

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Apaokueze, Tessy Nkechi, and Maureen Nkechi Fatoye. "Fast Food Enterprise Opportunities Available to Graduates from Tertiary Institutions for Self-Employment in Delta State." International Journal of Home Economics, Hospitality and Allied Research 4, no. 1 (2025): 206–34. https://doi.org/10.57012/ijhhr.v4n1.011.

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In Delta State, Nigeria, this study analysed fast-food businesses available to college graduates for self-employment. Based on a descriptive survey design, 40 Delta State Home Economics teachers from various schools and 238 registered fast-food entrepreneurs from Asaba, Warri, and Agbor participated. The manageable population size allowed all 259 willing responders to participate in the study. Cronbach Alpha yielded 0.873 for reliability. The acquired data was analysed using mean, standard deviation, and t-test statistics. Results showed 30 youth self-employment fastfood enterprise opportuniti

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Fajilade, OT, and WA Oyelade. "Aflatoxin and molecular characterization of isolates from stored food in some selected Local Government in Ekiti State." Global Journal of Engineering and Technology Advances 11, no. 3 (2022): 045–51. https://doi.org/10.5281/zenodo.6961713.

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Aflatoxins are secondary metabolites produced by fungi species from the genus Aspergillus, notably<em> A. flavus</em>, <em>A. parasiticus</em> and<em> A. nomius</em>, which develop naturally in food products and tend to cause wide array of toxic effects in several animal species, including humans. Aflatoxins are typically reported in dry food commodities such as cereals, spices, and dry fruits. This research was conducted in Ido-Osi<em>, </em>Efon<em>, </em>and Emure Local Government Areas in Ekiti State, Nigeria. Three samples; Local rice (<em>Oryza sativa <

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Kiin-Kabari, DB, IS Barimalaa, SC Achinewhu, and TA Adeniji. "Effects of extracts from three indigenous spices on the chemical stability of smoke-dried catfish (Clarias lezera) during storage." African Journal of Food, Agriculture, Nutrition and Development 11, no. 47 (2011): 5335–43. http://dx.doi.org/10.18697/ajfand.47.4230.

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Fishes are the cheapest source of animal protein and it plays an important role in the diet of many people in both developed and developing countries. It is an important ingredient in the Nigerian traditional cuisine, cat fish being one of the most valued and very diverse groups of bony fish. The catfishes are a monophyletic group, belonging to the super-order called the Ostariophysi. Freshly caught fish spoil easily and therefore requires adequate preservation and storage. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity, and microbial spoilag

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Gugu, Musa Filibus, Theresa Daniel Odey, Panwul Jephtha Dingmun, Yossy Yikilgwe Maklu, Victor Ameh Adejoh, and Akwashiki Ombugadu. "Antimicrobial resistance profile of bacteria isolated from suya meat sold in Jos South Local Government Area of Plateau State, Nigeria." Journal of Bioscience and Biotechnology Discovery 10, no. 2 (2025): 28–36. https://doi.org/10.31248/jbbd2025.235.

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Suya meat is a traditional meat product gotten from boneless meat hung on a stick and spiced with peanut cake, salt, vegetable oil and other flavours, followed by toasting around a glowing charcoal fire. Therefore, this study investigated the antibiotic resistance profile of bacteria isolated from suya meat, a widely consumed street-vended meat. A total of 40 suya samples were used for this study. The samples, five (5) each, were collected from eight (8) different suya meat vendors and analysed microbiologically. Results from the viable cell counts revealed significant bacterial contamination,

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