http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/78 SAAT Sat, 13 Jun 2026 19:55:29 GMT 2026-06-13T19:55:29Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31669 Title: PROCESS OPTIMIZATION OF DRY MANGO PULP CONCENTRATEPRODUCTION FOR FOOD APPLICATIONS Authors: Iorgilim, Luper; James, Samaila; Yakubu, Caleb Maina Abstract: Mango is considered a functional food that contributes both macro- and micronutrients to the human diet, as well as a significant number of bioactive substances. The plant contains abundant amounts of fiber and bioactive chemicals in a variety of sections, including the fruit (pulp, peel, and stone), leaves, and bark. Particularly high in antioxidants, the fruits may have antiviral and anticancer properties in addition to lowering the risk of heart disease. This makes it useful for different application in food industry. This fruit is prone to postharvest wastages due to lack of processing and preservation methods despite rate of rising malnutrition in Nigeria which has led to an increase in the production of functional meals, which offer extra physiological advantages in addition to meeting basic energy and nutritional needs. Therefore, optimization process is required to establish best techniques for processing and preservation of mangoes by processing them into dehydrated food products with prolong shelf life using different drying techniques. Mango concentrate is prepared by extracting the pulp obtained from mature ripe mango. The ripe fruit is processed in excellent conditions by suitable means according to quality standards. Mango pulps concentrate is widely used in the food and beverage industry for juices, nectars, drinks, jams, and many beverages. It is also an important ingredient in the pudding, bakery fillings, ice creams, yogurt, and confectioneries. This review seeks to review ways of optimizing the production of mango pulp concentrate for different food applications.Now that you have the introduction/review text, I can help you:Identify specific drying techniques (like spray drying or freeze drying) suitable for optimizationAddress the postharvest waste issue in Nigeria mentioned in the text with concrete statistical context or solutionsProofread and fix minor grammatical errors present in this draft (e.g., "prolong shelf life", "different application")Let me know what your next step is for this research paper. Mon, 14 Oct 2024 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31669 2024-10-14T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31668 Title: ANTIOXIDANT PROPERTIES OF FERMENTED BLACK TURTLE BEANS AND PEARL MILLET FLOURS Authors: Toheeb, Olasunkami O; Yakubu, Caleb Maina Abstract: The impact of short-term fermentation on the phytochemical and antioxidant properties of black turtle beans and pearl millets flours were investigated. Black turtle beans and pearl millet grains were fermented at different periods (24, 48 and 72 h) and processed into flour. In a time-dependent manner, fermentation increased (p ≤ 0.05) total phenolic content, total flavonoid content and antioxidant properties (ABTS, DPPH and FRAP). The 72-h fermented grains contained higher content of phytochemicals and antioxidant properties; thus, short-term fermentation could serve as a natural means to improve the health properties of black turtle beans and pearl millets flour as a novel flour in food product development. Mon, 20 Jan 2025 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31668 2025-01-20T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31666 Title: IMPACT OF SHORT TIME FERMENTATION ON FLOUR FROM TUBER STARCH: : A REVIEW Authors: MUHAMMAD, Khadija Salihu; Yakubu, Caleb Maina Abstract: Flours derived from tubers contribute significantly to food security at household level and is used in functional food systems innovation. Starches derived from tubers frequently exhibit technological constraints that hamper their broader application such as: pronounced peak viscosity, accelerated retrogradation, and microbiological shelf life relative to conventional cereal flours. Fermentation is used to improve the quality and safety of tuber flours. This methods also have their limitations, like: slow fermentation, product quality variations, making it hard to scale up to industrial conditions. Short time fermentation (STF) has become a faster approach, utilizing lactic acid bacteria (LAB) or baker's yeast acting under mild temperature conditions (25 37 °C). Evidence shows that STF changes the structure of starch granules, reduces peak viscosity, boosts setback viscosity, stabilizes gelatinization and, improves hydration in some cases. It also boosts resistant starch and minerals absorb bioavailability, while cutting antinutrients like phytates and cyanogenic compounds. In bread and puffed snacks, these applications boost softness and volume, and gives a lighter texture. In conclusion, STF offers a clean-label way to boost both the functional performance and nutritional value of tuber flours, showing strong promise for large-scale use in functional foods Mon, 20 Oct 2025 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31666 2025-10-20T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31665 Title: High-Protein Ready-to-Eat Meat Snacks from Spent Poultry: A Review Authors: IBRAHIM, Ramatu Hussam; Yakubu, Caleb Maina Abstract: Ready-to-eat meat snacks are gaining more acceptance by consumers as high-protein options because of their convenience, changing lifestyle and nutrient density. Spent poultry meat stands out as a key raw material because the meat which is the major raw material is derived from Spent hens laying birds that have reached the end of their productive egg-laying cycle and therefore offer a low-cost, nutrient-rich protein source that remains largely underutilized in the food industry. This review explored the nutritional composition, methods of production, preservation strategies and functional properties of poultry meat bar as they impact consumer acceptance of the final product and likewise considers its sustainability and regulatory aspects of this industry. Poultry meat has been reported to contain balanced amino acids, vitamins, and minerals. These make poultry meat a good source of raw material for the development of nutrient-dense snacks. It supports muscle growth with the potential to be fortified with plant- -carotene content for added functionality. Despite consumer interest in meat bars made from poultry, the product still faces some challenges like: oxidation, stability, sensory appeal, and consumer perception. These challenges can be addressed through innovation, sustainable use of byproducts, and consumer education. Adhering to regulatory protocols could also enhance the growth and market acceptance of poultry meat bars Wed, 01 Jan 2025 00:00:00 GMT http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31665 2025-01-01T00:00:00Z