Effect of blanching time in hot water (0, 5, 10 and 15 min) was carried out on six green leafy vegetables popularly consumed in Nigeria namely; Cnidoscolus asconitifolius, Talinum triangular, Celosia argentea, Amaranthus hybridus, Vernomia anygdalina, and Telfaria occidentalis. The dry matter, total phenolic content, antioxidant activity and mineral content of the green leafy vegetables were analyzed. Blanching at temperature of 90°C and different times decreased the dry matter content of the vegetables; 5 min blanching significantly (p > 0.05) increased the total phenolic (280.6 – 980.6 mgGAE/100 g db) and antioxidant activity (25.1 – 95.1 mg/100 g Trolox equivalent) in all the vegetables. However, further increase in the blanching time caused a significant reduction in total phenolic content, antioxidant activities and mineral content of all the vegetables. With these results, it could be concluded that blanching time for these vegetables should range between 1 to 5 min to prevent the loss of health benefiting compound present in them.

Micronutrient deficiencies, also known as “hidden hunger,” remain a pervasive public health issue in low- and middle-income countries, particularly among vulnerable populations within these countries. The main drivers of these deficiencies are poverty, limited dietary diversity, weak nutritional strategies, poor health service delivery and general health access barriers. This review assesses the prevalence, drivers, and consequences of selected micronutrient deficiencies: iron, iodine, zinc, vitamin A and vitamin D, within the scope of undernutrition, food insecurity, and socioeconomic inequity. The consequences associated with these deficiencies include stunted growth, increased susceptibility to illness, poor cognitive and social functioning, and deepened poverty. The primary strategies to address these deficiencies include dietary diversification, supplement provision, biofortification, and the production of fortified foods. Barriers to progress include the high cost of food, weak healthcare infrastructure, low educational levels, and ineffective policy implementation. Integrated food systems, personalised nutrition, and innovative food technologies have the potential to address both nutritional and health inequities. Addressing barriers to safe and nutritious food and healthcare systems in order to address health inequities requires integrated, multisectoral planning and contextual policy. Improving individual health outcomes is crucial, but addressing micronutrient deficiencies has a ripple effect throughout society, enabling economic development through poverty reduction and increased productivity.

Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced from blends of maize flour supplemented with protein hydrolysate from pigeon pea at 100:0 (control), 95:5, 90:10, 85:15, and 80:20. Flour blends were evaluated for functional and pasting properties, while snacks were analyzed for proximate composition and sensory qualities. Proximate analysis results showed significant (p < 0.05) increase in protein (9.64–11.12%), fat (13.40–20.17%), ash (1.83–2.38%) content, and energy value (431.84–468.97 kcal/100 g), while fiber (1.19–0.96%) and carbohydrate (68.17–60.74%) content decreased with inclusion of protein hydrolysate. No significant difference (p < 0.05) occurred in the sensory qualities of products from 100% maize and 80:20 flour blend. Hence, acceptable Kokoro snacks from an 80:20 (maize: protein hydrolysate) blend have been formulated, which could enhance the nutritional wellness of the target consumers.

Wheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, fat, ash, crude fiber, moisture and calorific values of the flour noodles ranged from 4.76 to 0.33%, 0.35 to 0.57%, 0.83 to 0.57%, 0.53 to 0.57%, 8.03 to 0.15% and 349.51 to 355.81 kcal/100 g respectively. Moisture content increased with increasing addition of MS and later reduced. Addition of MS flour up to 30% had no significant effect on the overall acceptance of noodles. The results showed that MS flour can be incorporated up to 30% for noodles to improve the nutrient value without affecting the acceptability. There were no significant difference (p < 0.05) in the sensory attributes of the noodles up till 30% level of inclusion with MS.