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Research Article
A Hedonic Price Analysis of Physical and Functional Attributes of Ginger in Nigeria
Issue:
Volume 10, Issue 2, December 2026
Pages:
37-45
Received:
11 June 2026
Accepted:
25 June 2026
Published:
17 July 2026
Abstract: This study investigated how physical and functional quality attributes influence ginger prices in Nigeria using a hedonic pricing model. A total of 960 ginger retailers were selected from 480 Enumeration Areas across 15 states and the Federal Capital Territory through a multistage sampling procedure. The research covered major ginger-producing and consuming regions to capture geographical differences in market characteristics and price formation. Descriptive statistics were used to profile retailers, while hedonic regression analysis assessed the effect of quality attributes on market prices. The results revealed notable socioeconomic differences between market categories. Female retailers dominated in producing states, whereas male retailers were more prevalent in consuming states. The average age of retailers was 42 years in producing states and 40 years in consuming states, indicating that participants were largely within economically active age groups. Although quality characteristics were generally similar across regions, average retail prices were higher in producing states (₦1,586 kg-1) than in consuming states (₦1,504 kg-1). The hedonic model for producing states demonstrated very high explanatory power, accounting for approximately 99% of price variation (R2 = 0.9903). Emulsion capacity and texture significantly increased ginger prices, while larger bulb size and higher oil-holding capacity reduced market value. In consuming states, the model explained 70.16% of price variation (R2 = 0.7016). Hygroscopicity positively influenced prices, whereas texture deterioration and larger bulb size significantly lowered them. Overall, both physical and functional quality attributes significantly affected ginger prices, though their influence differed across market groups. Promoting quality-based grading and marketing could enhance value capture, improve market efficiency, and strengthen competitiveness within Nigeria’s ginger value chain.
Abstract: This study investigated how physical and functional quality attributes influence ginger prices in Nigeria using a hedonic pricing model. A total of 960 ginger retailers were selected from 480 Enumeration Areas across 15 states and the Federal Capital Territory through a multistage sampling procedure. The research covered major ginger-producing and ...
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Research Article
Molecular Identification of Enterotoxigenic Genes from Staphylococcus Aureus Isolates of Soy Milk Sold in Enugu Metropolis
Celestina Chibuzo Ugwu*
,
Gloria Obianuju Ojeh
Issue:
Volume 10, Issue 2, December 2026
Pages:
46-60
Received:
15 June 2026
Accepted:
30 June 2026
Published:
22 July 2026
Abstract: Soy milk is an excellent food beverage and at the same time harbors pathogenic bacteria due its nutritional contents. Staphylococcus aureus as one of the pathogens produces enterotoxins that cause food poisoning which are of public health importance. The study aimed at determining the molecular identification of enterotoxigenic genes from Staphylococcus aureus isolates of soy milk sold in Enugu Metropolis. The isolates were identified and characterized using standard microbiological and molecular methods. A total of fifty (50) soy milk samples were collected within Enugu metropolis. The average total viable counts ranged from 4.1×102 cfu/ml to 1.0×102 cfu/ml. Out of fifty (50) soy milk samples collected, 42 (84%) were Staphylococcus aureus while 8 (16%) were negative. Out of 42 (84%) positive samples, 30 (60%) were coagulase -positive Staphylococcus aureus and 12 (24%) were coagulase-negative Staphylococcus aureus. Polymerase chain reaction (PCR) revealed the presence of Staphylococcus aureus using 16SrRNA gene at 1500bp and classical enterotoxin genes (SEA-SEE) respectively in all the three isolates examined. It was observed that the isolate A had 94.14% pairwise similarity with Staphylococcus strain KKP3462, isolate B had 92.32% similarity with Staphylococcus strain 2288 and isolate C had 94.8% similarity with Staphylococcus strain IDS-GIS36. The phylogenetic relatedness revealed that the isolates are related genotypically. Although the soy milk samples had low bacterial counts, the presence of enterotoxigenic Staphylococcus aureus highlights potential public health risks. These findings emphasize the need for continuous monitoring, strict hygienic practices and effective quality control measures in soy milk production to ensure consumer safety.
Abstract: Soy milk is an excellent food beverage and at the same time harbors pathogenic bacteria due its nutritional contents. Staphylococcus aureus as one of the pathogens produces enterotoxins that cause food poisoning which are of public health importance. The study aimed at determining the molecular identification of enterotoxigenic genes from Staphyloc...
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Research Article
Design of a Safe Way to Harvest Palm Wine Without Climbing Trees
Michael Okeke Obaji*
Issue:
Volume 10, Issue 2, December 2026
Pages:
61-66
Received:
16 July 2026
Accepted:
31 July 2026
Published:
20 August 2026
Abstract: Palm wine is a sweet, nutritious milky juice tapped from palm trees. In Southern Nigeria, especially the South East populated by the Igbo tribe; no ceremony, especially traditional marriage, can take place without palm wine. This has made palm wine tapping to become a lucrative trade. However, its production or tapping requires the tapper to climb tall trees to harvest the palm wine. This has made it unattractive to young people due to the fear of the tapper falling to death from such a scary height. Across the southern Nigeria and the middle-belt where this palm wine elixir is deeply appreciated, the population is over 150 million. This makes the palm wine tapping a huge business that needs modernization through innovative technology. Interestingly, the palm trees are littered in every community spanning from the Southern Nigeria to the middle-belt, making it a reliable raw material source, which makes the business certainly sustainable. In this innovative research, a vacuum-tubing technology (VTT) designed to suck the palm sap through the application of a suction force within a high pressure-versus-low pressure environment, between the tree trunk and the vacuum pump, is presented. This is intended to assist the tapper harvest the palm sap without climbing the tree.
Abstract: Palm wine is a sweet, nutritious milky juice tapped from palm trees. In Southern Nigeria, especially the South East populated by the Igbo tribe; no ceremony, especially traditional marriage, can take place without palm wine. This has made palm wine tapping to become a lucrative trade. However, its production or tapping requires the tapper to climb ...
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Research Article
Nutritional Characterization and Microbiological Safety Assessment of Functional Biscuits Enriched with Pomegranate Peel Powder and Millet Flour
Chandran Masi*,
Jebina Caroline C,
Sathya S,
Iswarya S,
Jennita Jacqueline P
Issue:
Volume 10, Issue 2, December 2026
Pages:
67-76
Received:
16 July 2026
Accepted:
24 August 2026
Published:
30 September 2026
Abstract: Pomegranate (Punica granatum L.) peel is a crucial agro-industrial by-product that has about 30-40% of total fruit weight, is a rich reservoir of punicalagins, ellagic acid, phenolic, tannins, and dietary fibre. Apart from this, Finger millet flour is also nutritionaly valuable and contains dietary fibre, minerals, proteins, and bioactive compounds. This paper focuses on the health benefits and betterment in the nutritional and functional properties of bakery products (biscuits) containing the richness of pomegranate peel powder (PPP) and finger millet flour (MF). These are evaluated across three fortification stages: sample 1 (5% PPP-MF), sample 2 (10% PPP-MF), and sample 3 (15% PPP-MF), alongside a control (0% PPP-MF). The proximate composition is estimated under the regulatory framework of FSSAI (Food safety and Standard Authority of India) notified, ISO (International Organization for Standardization) -certified laboratory and obtained results, carbohydrate 61.33 g/100g, protein 7.39 g/100g, fat 18.84 g/100g, ash 1.74 g/100g, and energy 444.44 Kcal/100g. The six microbiological indicators were performed with FSSR (Food Safety and Standards Regulations) specifications. Salmonella and Listeria monocytogenes were absent in 25 g samples. Sensory evaluations conducted by a semi-trained panel (n=20), using a 9-point hedonic scale, confirmed that the 5% PPP-MF formulation was the standard fortification level to obtain an overall acceptability score of 8.1/10; therefore, the developed PPP-MF biscuit exhibited the highest nutritional profile, microbial safety, and sensory stability for commercial-scale production.
Abstract: Pomegranate (Punica granatum L.) peel is a crucial agro-industrial by-product that has about 30-40% of total fruit weight, is a rich reservoir of punicalagins, ellagic acid, phenolic, tannins, and dietary fibre. Apart from this, Finger millet flour is also nutritionaly valuable and contains dietary fibre, minerals, proteins, and bioactive compounds...
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Research Article
Carrot Powder as a Natural Source of Provitamin A in Milk Chocolate: Beta-Carotene Retention and Consumer Acceptability
Issue:
Volume 10, Issue 2, December 2026
Pages:
77-85
Received:
1 October 2026
Accepted:
12 November 2026
Published:
14 November 2026
DOI:
10.11648/j.ijfet.20261002.15
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Views:
Abstract: Vitamin A deficiency remains a major public health burden in low- and middle-income countries, yet fat-rich confectionery, a matrix that favours carotenoid micellization, remains an underexploited delivery vehicle. Milk chocolates enriched with carrot powder at three levels (F1, 150 g; F2, 100 g; F3, 50 g per batch) were formulated, benchmarked against a non-enriched control, and characterised for proximate composition, oxidative status and consumer acceptability. Carrot powder raised total carotenoid content, expressed as β-carotene equivalents, dose-dependently to 4.55 mg/100 g in F1 (p < 0.001), at a mean apparent processing retention of 82.7 ± 2.6% relative to the raw powder, and increased moisture from 0.41% to between 1.77 and 2.15% (p < 0.001), while ash was unaffected (p = 0.424). A 30 g portion of F1 delivered an estimated 97 µg retinol activity equivalents once the typical α-carotene share of carrot provitamin A is accounted for, covering 11 to 14% of the adult recommended dietary allowance. Protein decreased from 10.11% in the control to between 8.54 and 9.32% in the enriched samples (p < 0.001), tracking milk powder content (r = 0.945) rather than carrot powder level. Lipid content (37.89 to 43.90%) and peroxide value (1.25 to 4.24 meq O₂/kg) tracked cocoa butter rather than carrot powder level, and cocoa butter mass was the stronger covariate of aroma (r = 0.92), taste (r = 0.90) and overall liking (r = 0.77). All formulations scored above the hedonic indifference threshold; F2 achieved the highest overall liking (7.35 ± 0.24), statistically indistinguishable from the control and significantly above F1 (6.27 ± 0.29). Carrot powder is therefore a technologically viable provitamin A carrier in chocolate at inclusion levels up to 10% of total mass.
Abstract: Vitamin A deficiency remains a major public health burden in low- and middle-income countries, yet fat-rich confectionery, a matrix that favours carotenoid micellization, remains an underexploited delivery vehicle. Milk chocolates enriched with carrot powder at three levels (F1, 150 g; F2, 100 g; F3, 50 g per batch) were formulated, benchmarked aga...
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