The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam‐mat freeze‐drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%–40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (p ≤ .05) on powder recovery and bulk density which increased from 68.9% to 80.5% and 0.46% to 0.63 g/ml, respectively. The lowest moisture content (2.17%) and water activity (0.48) were found in powders produced with 20% MD. The solubility of FBGR powders ranged from 74% to 75% and increasing MD concentration gave higher lightness (L*) and yellowness (b*) readings in color properties of powders. Although the addition of the carrier agent caused reductions in total phenolic content and anthocyanins, the retention of these bioactive compounds rose with increasing MD content from 67% to 76% and 78% to 84%, respectively. FBGR produced with 40% MD had the most superior physical and technological properties, and foam‐mat freeze‐drying is a promising technology for retaining the bioactive compounds in FBGR.

The aim of this study was to determine the concentration of total aflatoxin and heavy metals (lead cadmium, chromium and copper) in poultry feed and ingredients from two regions (north and central) in Delta State, Nigeria. A total of 120 samples collected (comprising of maize, soybean meal, layers mash and broiler finisher) directly from poultry farms, feed mills and poultry feed dealers were analysed for moisture content, total aflatoxin and heavy metals (lead, cadmium, chromium and copper) concentrations. Moisture content was analysed using standard Association of Official Agricultural Chemists method, while total aflatoxin and heavy metals concentrations were determined by enzyme-linked immunosorbent assay and atomic absorption spectrometry, respectively. Total aflatoxins concentrations ranged from 12.0 to 20 µg/kg and 21 to 31 µg/kg in samples from north and central region, respectively. Apart from maize, aflatoxin content in other samples from the north was marginally lower (18–20 µg/kg) than permitted levels. On the other hand, aflatoxin levels in samples from the central were all above tolerable limits. Copper content in samples was less than permissible limit, while 44.4, 29.1 and 21% of samples had concentrations of lead, cadmium and chromium, respectively, above permissible limit. The presence of aflatoxin and lead in poultry feeds above permissible limits of 20 µg/kg and 5 mg/kg, respectively, may pose a risk for animal productivity and human health.

Drying technologies for yogurt powder include spray drying, microwave vacuum drying, convective drying, and foam-mat drying. This study investigated the effects of egg albumin (EA) and maltodextrin (MD) concentrations on the foaming, physicochemical, and sensory properties of yogurt powder produced by foam-mat freeze-drying. A D-optimal mixture design was employed with two independent variables: EA (X₁) at 10–20% (w/w) and MD (X₂) at 0–10% (w/w). The responses included foam density, foam expansion, powder recovery, moisture content, bulk density, tapped density, Carr Index (CI), and Hausner Ratio (HR). The optimal formulation was achieved at 16.5% EA and 3.5% MD, yielding a foam density of 0.65 g/cm³ and foam expansion of 52.7%. The resulting yogurt powder exhibited a recovery of 20.1%, moisture content of 3.5%, bulk and tapped densities of 0.35 and 0.38 g/cm³, respectively, with CI = 6.98 and HR = 1.08, indicating excellent flowability and cohesiveness. Sensory evaluation showed that rehydrated yogurt with 75% water addition received the highest acceptability score (mean hedonic value = 6.0, “slightly like”) for color, aroma, flavor, and texture. These findings demonstrate that the optimized foam-mat freeze-drying process effectively produces yogurt powder with desirable physical characteristics, good flow properties, and high consumer acceptability, highlighting its potential for small- and medium-scale yogurt powder production.

One‐fifth of banana production is wasted due to failure to meet market ripening standards. This study aimed to develop ready‐to‐eat (RTE) green banana porridge flour and fortify it with moringa leaf powder (RTEM), hemp powder (RTEH), soybean powder (RTES), and pea powder (RTEP) to formulate nutritionally enhanced porridges for older infants, children, and adults, while assessing the structural and microbial safety of the RTE banana porridge product and the nutritional value of the porridge formulated. Green banana flour (GBF) was produced through sequential washing, peeling, slicing, oven‐drying, milling, and sieving of unripe banana fruit. The GBF was cooked into porridge, oven‐dried, and milled again to create dried RTE banana porridge flour. This flour was divided into two portions: one for fortification studies and another for storage stability testing under +4°C: 65% RH, +18°C: 58% RH, +30°C: 20% RH, and packaging materials over 90 days. Four protein‐rich fortificants were prepared: moringa leaf powder (through leaf collection, cleaning, oven‐drying, grinding, and sieving), hemp seed powder (via cleaning, dehulling, grinding, cold‐pressing, and milling), soybean powder (by cleaning, boiling, soaking, oven‐drying, and milling), and pea protein powder (by selecting, rinsing, soaking, drying, milling, sieving, and packing). All formulations were standardized to contain 14% protein on a dry weight basis, designed to provide 25% of the recommended daily protein intake for the target populations. Total bacterial and coliform counts of freshly prepared RTE porridge ranged from 22 ± 0.4 to 818 ± 2.8 cfu/mL and 18 ± 0.6 to 200 ± 0.5 cfu/mL, respectively, indicating safety for human consumption. GBF showed moisture content of 6.3/100 g, protein 4.23/100 g, total carbohydrate 69.15/100 g, and fiber 14.50/100 g, while RTE flour had moisture 3.4/100 g, protein 4.08/100 g, total carbohydrate 72.67/100 g, and fiber 14.57/100 g. Fortification increased protein content from 4.08 to ~14.00 g/100 g, while total starch (TS) decreased from 71.72 to 62.19 g/100 g. RTEP was identified as the superior formulation based on overall assessment.