As world population increases, lactic acid fermentation is expected to become an important
role in preserving fresh vegetables, fruits, and other food items for feeding humanity in …

Potato (Solanum tuberosum L.) is a highly nutritious, mild flavored, easy to blend food that
has many possibilities for “building in” desired nutrients. Varietal and environmental …

Mathematical models for predicting the plenum chamber temperatures developed by a solar
tunnel dryer and the drying of Tilapia fish (Oreochromis niloticus) in the solar tunnel dryer …

Lacto-juices processed by lactic acid fermentation bring about a change in the beverage
assortment for their high nutritive value, vitamins and minerals which are beneficial to …

Prosopis juliflora (PJ) poses a significant concern to environmental engineers because of its
adverse effects on the local communities and environment. The pyrolysis method was …

African eggplants, Solanum melongena fruit (SMF) and Solanum aethiopicum fruit (SAF) are
widely cultivated in Nigeria and across the Africa. This study is designed to evaluate and …

This study assessed the impact of adding Mandillo, an Ethiopian herbaceous plant, to the
fermentation process of Kocho, a fermented food made from Enset plants. Mandillo has …

Anthocyanin pigment‐rich sweet potato (SP) cubes were pickled by lactic fermentation by
brining the cut and blanched cubes in common salt (NaCl, 2–10%) solution. They were then …

Probiotic foods are the fastest-growing functional foods due to their health-related benefits.
Fermented vegetable products are packed with dietary fibre, gut-friendly microorganisms …

The potentials of neglected and under-utilized plant species (NUS) to enhance food security
and safety has been highlighted in recent years. NUS have the potential to fight malnutrition …