INFLUENCE OF SOCIO ECONOMIC FACTORS ON STAPLE FOOD PRODUCTION. A CRITICAL LITERATURE REVIEW

Purpose: Agricultural management practices are key for higher production and are influenced by training as well as financial resources which enable farmers to adopt better practices as well as new farming methods. The general objective of the study was to the study was to establish influence of socio economic factors on staple food production.. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study found out that most of the farmers were marginalized on gender, age and education and still suffers inequalities in the development ladder. Gender inequality is still in existence and plays a major role in placing the women in informal sectors, in limited wages employment activities it is an outstanding factor that plays a major role in food insecurity at house hold level. Land is a major resource for food production and majority of the small scale farmers’ occupied land that was self-owned which was less than 1 acre and was not adequate for food production for sustainable food security Recommendations: The study recommends that that the extension services should be improved through retraining of existing extension workers , increasing the number of the extension service providers at farm levels .The government should also increase the facilitation of extension service so as to enable service delivery through training, demonstration , farm visit as well as group trainings amongst other training avenues so as to ensure the farmers are equipped with the right knowledge and technology for staple food production

Phytochemical, Antinutrients, Food Toxicants Analysis and Comparative Efficacy of Methanol Extracts of Selected Vegetables of Adamawa State Nigeria on the Haematological Parameters of Alloxan Induced Diabetic Rats

Purpose: Phytochemicals present in vegetables has been associated with the health potentials of leafy vegetables. Diabetes has been implicated with increased oxidative stress leading to alteration of haematological parameters among other complications. This study investigated the phytochemicals, antinutrients and toxicants contents of methanol extracts of Hibiscus cannabinus, Adansonia digitata, Sesamum indicum and Cassia tora leaves and compared the effect of their leaves extract on some haematological parameters of alloxan – induced diabetic rats using standard methods of analysis.Methodology: Fifty-five (55) male albino rats weighing 120 – 150g divided into 11 groups of five rats each were used. One diabetic untreated rat group, one diabetic group treated with standard drug ,8 diabetic groups treated with graded doses of the vegetable extracts and one normal group as control. All the groups received water and feed ad libitum together with their various treatments for 23 days. At the end of the experiment, blood was taken from the rats for determination of PCV, Hb, WBC, and RBC. ANOVA was used to separate the means of all the data collected with significance at p< 0.05 using Statistical Package for Scientist and Engineers (SPSE) version 9.1.Results: Results showed reasonable levels of phytochemicals, antinutrient and toxicants levels within WHO safe limits. Results of animal studies showed that administration of 500mg of Hibiscus cannabinus leaf extract increased the PCV, HB, WBC and RBC of diabetic rats more than all the other vegetable extracts (p<0.05). It also improved the WBC and RBC better than standard drug. This shows that Hibiscus cannabinus leaf extract might improve some haematological parameters associated with diabetes mellitus, however its inhibitory effect on higher dose raised concern for further investigation.Unique contribution to theory, practice and policy: Hibiscus cannabinus leaf extract could be used in the dietary management of haematological abnormalities associated with the pathophysiology of diabetes mellitus by health care systems

SOCIO-ECONOMIC FACTORS AFFECTING FOOD SECURITY AMONG THE ELDERLY. A CRITICAL LITERATURE REVIEW

Purpose: Mobile technologies provide an affordable and easily accessible technology that lecturers can use effectively to assist students with their studies. The general objective of the study was to evaluate socio-economic factors affecting food security among the elderly. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: From the study findings, it is concluded that the households of the elderly persons are faced with abject poverty due to the household structures they live in, which lack food storage facilities hindering food utilization. The elderly persons are faced with health challenges that hinder them from accessing adequate and appropriate foods. They also are not able to use the available types of food due to the ailments they suffer. Elderly persons are faced by various levels of food insecurity due to the deteriorating strength and vulnerability that comes handy with aging. Farming practices by elderly persons depict that they mainly use manual labour limiting their food production. The elderly persons food utilization that entails enlightenment on food production based on food storage, feeding habits and farming methods have lowered food production thus food insecurity. Recommendations: The study recommended that there should be established programmes that provide homes for the aged to cater for the elderly persons who live alone, sickly and too aged to undertake their daily domestic duties. In addition feeding programmers in households with elderly persons should be formulated and implemented. Relatives should be encouraged to follow up on the wellbeing of their aging parents and organize to employ care givers to keep up domestic duties that may be making it difficult for the elderly to access food. The ministry of special programmes should consider provision of relief food to households with the elderly persons who suffer severe food insecurity. They should also collaborate with the ministry of education in ensuring children who are under the care of aged people have a school feeding programme to provide at least a meal for them at school.

DEGRADATION OF AFLATOXIN IN MAIZE USING FERULIC ACID (PHYDROXY-3-METHYL CINNAMIC ACID) CATALYZED BY HYDROGEN PEROXIDE

Purpose: Agricultural management practices are key for higher production and are influenced by training as well as financial resources which enable farmers to adopt better practices as well as new farming methods. The general objective of the study was to the study was to establish influence of socio economic factors on staple food production.. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study found out that most of the farmers were marginalized on gender, age and education and still suffers inequalities in the development ladder. Gender inequality is still in existence and plays a major role in placing the women in informal sectors, in limited wages employment activities it is an outstanding factor that plays a major role in food insecurity at house hold level. Land is a major resource for food production and majority of the small scale farmers’ occupied land that was self-owned which was less than 1 acre and was not adequate for food production for sustainable food security Recommendations: The study recommends that that the extension services should be improved through retraining of existing extension workers , increasing the number of the extension service providers at farm levels .The government should also increase the facilitation of extension service so as to enable service delivery through training, demonstration , farm visit as well as group trainings amongst other training avenues so as to ensure the farmers are equipped with the right knowledge and technology for staple food production

ROLE OF FOOD MANAGEMENT SYSTEMS ON FOOD SAFETY IN HOTELS

Purpose: Food is an essential part of life, but if it is contaminated it can cause illness even death, and food can be contaminated with toxic substances from outside or even it is already in the food itself. Food safety synonymous with food hygiene embracing anything in the processing, preparation or handling of food to ensure it is safe to eat. The general objective of the study was to the study was to establish role of food management systems on food safety in hotels. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study found out that application of standard food safety systems, compliance to food safety system and implementation of food safety system impact the provision of safe food in hotels. Recommendations: The study recommends that that application of standard food safety systems led to the provision of safe food in hotels. The study recommends that all hotels meet requirements to ensure the safety of foods. The proliferation of laws and regulations to food safety management system standards are the response to concerns of the hotel management. Developments in food safety regulation spark a move towards a more strict approach to food safety. A range of laws, acts, regulations, norms and directives addressing a variety of different aspects in food hygiene, should be enforced by relevant authorities

ROLE OF COOKED FOOD VENDING IN URBAN AREAS

Purpose: The patronage of street food is familiar in many countries where unemployment level is high, salaries are low, work opportunities and social programmes are limited and where urbanization is taking place. The general objective of the study was to establish role of cooked food vending in urban areas. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study concludes that income levels influenced the frequency of consumption of cooked food. An income allowed vendees the opportunity to purchase food from the street conveniently since the food was cheap. Foods offered were those that took longer to cook (therefore needed much fuel) and those which were involving in preparation for example chapatti and mandazi (buns). Vendees of cooked foods were mainly single men (71.9 %) who were more comfortable buying cooked foods from the streets as they found ready-to-eat food not only cheap but also convenient. Additionally they viewed cooking as a women’s domain, thus preferred cooked food in street, as it was ready to eat. Recommendations: There is need for government to be supportive to this sector by providing the vendors with appropriate facilities where they can carry out their business, including well-designed shelters and ample supply of potable water. This should be done in consultation with the vendors in order to develop user-friendly sites. The cooked food vendors should be empowered. This can be done by offering the vendors affordable loans to expand their business and training them on issues pertaining to their business like bookkeeping and management of accounts as well as how to save and re-invest profits made

Degradation of aflatoxin in maize using Ferulic acid (phydroxy-3-methyl cinnamic acid) catalyzed by Hydrogen peroxide

Purpose: The study aimed to determine the rate of degradation of aflatoxin in contaminated maize using ferulic acid catalyzed by hydrogen peroxideMethodology: 100 g of dried maize grain was grounded using a laboratory hammer mill and divided into 2 portions of 50 g each. 20 g sample was taken per portion and treated with 100 mL solution of methanol and deionized water in the ration of 8:1, 50 mL of Acetonitrile, 1 g NaCl and 4 g of anhydrous magnesium sulphate, then blended at 120 RPM for 30 min. Aflatoxin content in each extract was analysed using enzyme-linked immunoassay test kits and confirmed using high performance liquid chromatography (HPLC) coupled with fluorescence detector. Further experiments tested the effect of coating, size, concentration, catalyst and reaction time on degradation of aflatoxin in maize. Data analysis was conducted using SPSS and Microsoft excel.Findings: Four-hour treatment of contaminated maize with 0.5 mM ferulic acid reduced aflatoxin by 91.0% for whole maize, 90.5% for dehulled maize and 90.9% for ground maize. Addition of 20 mL of 0.5% hydrogen peroxide to the reaction mixtures increased degradation of aflatoxin load to 99.0% for whole maize, 99.1% for dehulled maize and 99.1% for ground maize within 4-hour reaction time. The rate of decontamination followed first order kinetics with R2 values of 0.919, 0.916 and 0.930 for the whole maize, dehulled maize, ground maize, respectively and achieved degradation half-lives of 43.59, 41.26 and 39.84 minutes in the same order.Unique contribution to theory, practice and policy: Ferulic acid combined with hydrogen peroxide is an effective degrader of aflatoxin in maize. The rate degradation is dependent on the nature of maize pre-treatment, the concentration of ferulic acid, and the catalyst. Ferulic acid and hydrogen peroxide reacted with the lactone ring of the coumarin moity of aflatoxin. Recommendations; Further studies on degradation of aflatoxin in maize should elucidate the pathways and metabolites formed in the ferulic acid degradation process and determine their toxicities