Ternary choline chloride-based deep eutectic solvents (TDESs) exhibit unique physicochemical properties, including lower viscosities, lower melting points, higher thermal stabilities, and enhanced solvations compared to binary deep eutectic solvents (BDESs). Although BDESs have been widely studied, the addition of a third component in TDESs offers opportunities to further optimize their performance. This review aims to evaluate the physicochemical properties of TDESs and highlight their potential applications in sustainable industrial processes compared to BDESs. A comprehensive analysis of the existing literature was conducted, focusing on TDES properties, such as phase behavior, density, viscosity, pH, conductivity, and the effect of water, along with their applications in various fields. TDESs demonstrated superior physicochemical characteristics compared to BDESs, including improved solvation and thermal stability. Their applications in biomass conversion, CO₂ capture, heavy oil upgrading, refrigeration gases, and as solvents/catalysts in organic reactions show significant promise for enhancing process efficiency and sustainability. Despite their advantages, TDESs face challenges including limited predictive models, potential instability under certain conditions, and scalability hurdles. Overall, TDESs offer significant potential for advancing sustainable and efficient chemical processes for industrial applications.

The harvest season of crops after successful cultivation generally leads to increased food supply across the entire Nigerian state. During this period and a few months afterward, a large volume of waste generation resulting from the processing of crops occurs. The wastes lead to environmental pollution from burning of wastes or fermentation of improperly disposed wastes. Improperly disposed agricultural wastes (agro-waste) also leads to an increase in rodent and pest populations in some cases posing a significant threat to health, safety, and environment. To circumvent this environmental challenge, this report, therefore, attempts to present the trend of annual agricultural production and its corresponding annual wastes generated, review the current practice deployed at the moment and its implication on health, safety, and environment of Nigerian residents, and to further proffer better approach in managing these agro-wastes in an environmentally sustainable manner. These approaches have been found to be viable ways of adding value and generating wealth from waste.

Silica‐alginate capsule (G‐0) has recently been used in fermentation processes to encapsulate microbial cells for several benefits, including facilitating continuous flow processes and simplifying cell recovery and reuse. However, these conventional silica‐coated alginate capsules suffer from poor diffusion channels, which are critical for efficiently transporting substrates and products. This study aimed to develop a novel method for producing silica‐coated alginate capsules with improved diffusion channels (G‐3). The Ca‐alginate capsule was fabricated via a simple dripping method, where a solution of calcium chloride (CaCl₂) and carboxymethylcellulose (CMC) was dripped into an alginate solution. For the traditional silica coating (G‐0), the alginate capsule was mixed with a silica source (hydrolyzed 3‐aminopropyl triethoxysilane) under specific conditions. In the modified method, glucose was introduced as a pore‐forming agent (PFA), with varying amounts (0.75, 1.5, and 3 g) resulting in capsules labeled G‐0.75, G‐1.5, and G‐3, respectively. The diffusion coefficient for G‐3 was found to be the highest, for example, at 313.15 K, it was calculated as compared to for G‐0. This finding highlights the effectiveness of PFA in enhancing membrane porosity and diffusivity, which is promising for microbial cell immobilization where mass transfer is a significant concern.

The present work deals with the production of biodiesel from Sandbox (Hura crepitans) seed oil and the optimization of the parameters that influence the transesterification of Sandbox (Hura crepitans)seed oil into biodiesel using Response Surface Methodology. Hura crepitans oil was obtained from by using hydraulic press for Mechanical and n-hexane for solvent extraction. Esterification was done using methanol and sodium hydroxide. A total of 48 experiments using Central Composite Design were carried out. The R-Squared, Adequate Precision, Predicted and Adjusted R-Squared values were 0.9367, 19.219, 0.8576 and 0.9070 respectively. The result of the extraction of oil, physiochemical properties, and optimization process shows that sandbox (Hura crepitans) seed oil has characteristics that are more favorable to biodiesel production. The optimal conditions for extraction of oil from sandbox seed oil were given as alcohol/ oil ratio of 5.0, catalyst amount of 20 g/ml, extraction temperature of 60 ºC, and extraction time of 45.01 minutes, with the predicted oil yield as 97.33% respectively which shows that the experimental values are in good agreement with predicted values.

Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with other ingredient (fat, salt, baking powder and sugar) and evaluated for chemical composition, physical and sensory properties. The moisture, ash, protein and carbohydrate content decreased from 14.79-9.03, 2.37-2.17, 16.85-15.5 and 58.08-56.70, while the fat and fibre content increased from 5.67-8.99 and 0.40-0.90 respectively with increased in the level of mango seed kernel flour addition. Minerals and vitamins content result indicated increasing level of potassium, magnesium, vitamin A and vitamin K (256.31-486.43, 11.26-12.35, 0.01-0.07 and 0.02-0.51mg/g) respectively with increased in mango seed kernel flour. While decreased level of calcium and vitamin C were 1.10-0.66 and 1.65-1.27 with increased mango seed kernel flour addition. Physical properties result indicated a decreased in the weight, height diameters, thickness and break strength 24.95-21.90, 3.15 - 2.85, 5.25 - 4.85, 1.15 - 0.75 and 1.45-0.30 respectively, spread ratio and volume 5.25-6.25 and 21.66-22.91 of the biscuit sample increased with increased in mango seed kernel flour addition. In sensory evaluation, biscuits containing 10% mango kernel flour had the highest sensory score for all sensory attribute. The biscuit blends were generally accepted up to 15% but most preferred and accepted blend biscuits is that of the 100% acha and 100% wheat flour. The mango seed kernel incorporation had significant effect and could contribute to the improvement of the flour blend biscuits.