Food safety is a global concern, with millions suffering from foodborne diseases annually. The World Health Organization (WHO) reports significant morbidity and mortality associated with contaminated food consumption, and this emphasizes the critical need for comprehensive food safety measures. Recent attention has turned to postbiotics, metabolic byproducts of probiotics, as potential agents for enhancing food safety. Postbiotics, including organic acids, enzymes, and bacteriocins, exhibit antimicrobial and antioxidant properties that do not require live organisms, and this offers advantages over probiotics. This literature review critically examines the role of postbiotics in gut microbiome modulation and applications in the food industry. Through an extensive review of existing literature, this study evaluates the impact of postbiotics on gut microbiome composition and their potential as functional food ingredients. Research indicates that postbiotics are effective in inhibiting food pathogens such as Staphylococcus aureus, Salmonella enterica, and Escherichia coli, as well as their ability to prevent oxidative stress‐related diseases, and they also show promise as alternatives to conventional food preservatives that can extend food shelf life by inhibiting harmful bacterial growth. Their application in functional foods contributes to improved gut health and reduced risk of foodborne illnesses. Findings suggest that postbiotics hold promise for improving health and preservation by inhibiting pathogenic bacteria growth and modulating immune responses.

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety. Infrared (IR) radiation has emerged as a transformative technology in food processing, offering a rapid, energy-efficient method for inactivating microbial cells and spores while preserving the nutritional and sensory attributes of food. Unlike traditional heating methods, IR technology enhances heating homogeneity, shortens processing time, and reduces energy consumption, making it an environmentally friendly alternative. Additionally, IR processing minimizes water usage, prevents undesirable solute migration, and maintains product quality, as evidenced by its effectiveness in applications ranging from drying fruits and vegetables to decontaminating meat and grains. The advantages of IR heating, including its precise and even heat diffusion, ability to retain color and nutrient content, and capacity to improve the microbial safety of food, position it as a promising tool in modern food preservation. Nevertheless, there are gaps in knowledge with respect to optimal application of IR in foods, especially in the maintenance product quality and the impact of factors such as IR power level, temperature, wavelength (λ), food depth, and target microorganisms on the applicability of this novel technology in food systems. Recent research has attempted to address challenges to the application of IR in food processing such as its limited penetration depth and the potential for surface burns due to high energy which has delayed the widespread utilization of this technology in food processing. Thus, this review critically evaluates the application of IR in food safety and quality, focusing on factors that affect its effectiveness and its use to moderate food quality and safety while comparing its advantages/disadvantages over traditional thermal processing methods.

Food fraud presents a growing threat globally, impacting consumer health; food safety; and brand credibility. The key motivation for food fraud is usually an economic or financial advantage. Economically motivated food fraud (EMA) is the illegal deception, deliberate and intentional substitution or addition of a substance in a food product, which may pose a possible health risk to unsuspecting consumers. This study aims to assess the awareness and attitudes of Nigerian consumers towards food authenticity and the regulatory measures in place to combat food adulteration. The study comprised 2160 respondents who were asked about their knowledge of high-profile food fraud incidents, frequently adulterated products, and their opinions of the effects of food fraud and preventative measures. The findings of this study revealed that more than a third of respondents were unfamiliar with the term “food fraud”. However, they were aware of local high-profile cases, such as “plastic rice” and counterfeit dairy products. Most participants relied on point-of-sale information for assessing food authenticity, with street vendors being viewed as potential sources of food adulteration. The study also found that more than half of the respondents were concerned about food fraud regardless of whether it involved local or imported products. A wide variety of food items were identified as prone to adulteration or fraudulent activity. These included alcoholic drinks, dairy products, honey, rice, and tomato paste, amongst others. These findings highlight the need for improved consumer awareness, regulatory effectiveness, and remediation efforts to combat food fraud in Nigeria.

Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Methodology: Pupuru flour blends were produced from spontaneously-fermented cassava tubers substituted with African yam bean (Sphenostylis stenocarpa) seed (AYBS) (5% (EP5), 10% (EP10) and 15% (EP15), before toasting, cooling, milling, sieving and packaging. A commercial sample (CP) with 100% cassava and another produced in this study, were used as controls. Results: In-vitro 2,2-Azino-bis (3-ethylbenthiazoline-6-sulphonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging abilities, total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and total phenol content (TPC) increased significantly (P = .05) as AYBS enrichment levels increased. The commercial and laboratory control samples showed no significant difference (P = .05) in all the antioxidants analysed except DPPH: ABTS (7.61- 12.27%); DPPH (26.34-48.26%); TFC (0.10-0.25 mg CAE/g); FRAP (0.81-2.36 (mg/g) and TPC (15.74- 24.15 mg GAE/g). All the phytochemicals except tannins increased significantly (P = .05) as levels of enrichment with AYBS increased. Tannins, phytates, saponins, alkaloids and oxalates were 1.46 -2.87 (mg/g); 0.85-1.40 mg/100 g; 4.18-13.27 mg/g; 24.89-29.05 mg/g and 1.71-3.23 mg/g, respectively. The toxic constituent revealed that all the samples contained significantly different (P = .05) cyanide ranging from 0.87-2.51 mg/kg which reduced as AYBS level of inclusion increased. The functional properties of the samples were significantly (P = .05) enhanced with AYBS enrichment. Conclusion: Utilisation of AYBS to enrich Pupuru increased its In-vitro antioxidant capacity and phytochemical constituents, reduced the toxic cyanide content enhanced the functional properties, hence, its suitability as a nutraceutical to delay the ageing process and prevent cardiovascular diseases.

This study evaluated the proximate composition, total energy values and mineral profiles of Pupuru flour blends produced from fermented cassava (Manihot esculenta Crantz) roots enriched with African yam bean (Sphenostylis stenocarpa) seeds (AYBS) and sensory qualities of stiff dough meals prepared from them. African yam bean seeds were cleaned, washed with and soaked in clean water for 24 h, manually dehulled, rinsed, cooked for about 45 min, rinsed, dried in an oven at 60 ^oC for 5 h, cooled to about 30 ± 2^oC, milled, sieved and added to cassava which was previously spontaneously-fermented for 96 h, toasted, cooled, milled, sieved and packaged to form Pupuru flour blends of various proportions (0:100 (P100), 5:95 (EP5), 10:90 (EP10) 15:85 (EP15) of AYB seed : cassava) and a commercial sample (CP) was used as a control. The proximate compositions indicated significant (p<0.05) reductions in moisture, fibre and carbohydrate but increased the protein, fat and ash contents and energy values of all the blends as enrichment levels with AYBS increased. Moisture (dry basis), protein, fat, fibre, ash, carbohydrate and total energy contents of the blends ranged from 6.78 - 9.26%, 3.18 - 21.74%, 2.18 – 4.98%, 2.79 - 3.57%, 2.91 – 3.93%, 59.78 - 80.26% and 364.02 - 387.20 Kcal, respectively. Mineral compositions were significantly (P<0.05) different: Sodium (143.00-187.00 mg/100g), Potassium (537.00-675.00 mg/100g), Calcium (129.30-201.50 mg/100g), Phosphorus (63.50-124.00 mg/100g), Magnesium (49.10-71.00 mg/100g), Copper (2.3-3.4 mg/100g), Manganese (1.20-21.20 mg/100g), Zinc (4.50-11.00 mg/100g), Iron (5.20-12.50 mg/100g) while lead was below detection level. All samples had good sensory scores and overall acceptability. Enrichment of Pupuru with AYBS, significantly (p<0.05) improved proximate and energy compositions, mineral profile, and sensory properties, hence, could be used to enhance food security and combat malnutrition in Africa. Keywords: Pupuru, Cassava, African yam bean (Sphenostylis stenocarpa) seed, Malnutrition, Food security DOI: 10.7176/FSQM/96-07 Publication date: April 30^th 2020