This chapter addresses the value of different Amaranthus [L.] species that have been recorded in Nigeria. These are Amaranthus blitum, A. dubius, A. caudatus, A. cruentus, A. deflexus, A. graecizans, A. hybridus, A. hypochondriacus, A. retroflexus, A. spinosus, A. thunbergii, A. tricolor and A. viridis. Although they are mostly cultivated, some are present as weeds and others are valued for their ornamental roles. Amaranthus species are the most important vegetables in some parts of Nigeria because of their leaves, succulent stem and cereal-like grains. The chapter describes their socio-cultural (ethnobotanical), ecological, economic, food and income security values as well as their production requirements. Although amaranths are stress tolerant, mesic condition and soil enrichment can increase output and nutrient composition, respectively. This work revealed that a gap exists in annual production amounts and foreign exchange earning from amaranths. It also compared the 13 species based on their proximate and phytochemical composition. Amaranths are already contributing to sustainable development and livelihood in Nigeria without established institutional support. There is a need for Nigeria to establish a vegetable centre (with the proposed name: Nigerian Vegetable Center) to maximise the potential and actual values of amaranths and other vegetable species in Nigeria.

Honey, a natural product with a rich history of medicinal use, has gained increasing recognition for its potent antimicrobial properties, particularly against antibiotic-resistant pathogens. This review focuses on the antimicrobial mechanisms of honey, including its efficacy against resistant bacteria, such as Methicillin-resistant Staphylococcus aureus and Pseudomonas aeruginosa. The antimicrobial action of honey is multifactorial, involving hydrogen peroxide production, phenolic compounds, high sugar concentrations, and the presence of bee defensin-1. The composition of honey varies based on its floral source, which can influence its antimicrobial strength. Certain types, such as Manuka honey, are particularly effective in clinical applications due to their higher levels of bioactive compounds. Honey has also been shown to disrupt bacterial biofilms, a major factor in antibiotic resistance, enhancing its therapeutic potential in treating chronic wounds and infections, especially in patients with compromised immune systems. Moreover, honey’s ability to improve wound healing, reduce inflammation, and promote tissue regeneration highlights its broad therapeutic profile. As antibiotic resistance continues to challenge modern healthcare, honey offers a promising complementary treatment in antimicrobial therapy. Research into its specific bioactive components and potential synergistic effects with other natural agents, like ginger and propolis, could expand its applications. Standardizing honey products for medical use and establishing clinical guidelines are essential for optimizing its therapeutic benefits. As scientific understanding of honey’s antimicrobial mechanisms deepens, its integration into healthcare systems as an adjunct therapy is expected to increase, offering a natural and effective alternative in the fight against infectious diseases.

Due to existing application gap, the diverse microorganisms and their processes in food waste have not been maximally explored or harnessed. This chapter addresses the possible application of “-omics” technologies to understand food waste microbial composition and metabolic processes, to stimulate future research in mining food waste for important microorganisms and bioactive compounds. The chapter highlights potential “-omics” procedures for food waste assessments. These innovative, culture-independent, high-throughput technologies have already revolutionized diverse fields of research and human endeavors. This chapter also introduces the concept of food wastomics to detect, identify, and measure the different molecules and microorganisms that are present and expressed in food waste such as DNA, RNA, proteins, lipids, and metabolites. This knowledge will create a greater understanding of how discarded food is degraded and what useful products or organisms may be harvested from it. Finally, the chapter recommends the integration of food wastomics into foodomics.