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  • 1
    Online Resource
    Online Resource
    Cham :Springer International Publishing AG,
    Keywords: Food security-Africa. ; Food handling-Africa-Safety measures. ; Electronic books.
    Type of Medium: Online Resource
    Pages: 1 online resource (926 pages)
    ISBN: 9783030506728
    DDC: 333.7613096
    Language: English
    Note: Intro -- Foreword -- Preface -- About the Book -- Contents -- About the Editor -- Contributors -- List of Figures -- List of Tables -- Chapter 1: Harnessing the Hidden Treasures in African Yam Bean (Sphenostylis stenocarpa), an Underutilized Grain Legume with Food Security Potentials -- 1.1 Introduction -- 1.2 Origin and Distribution of African Yam Bean -- 1.3 Hypothesis of Domestication of African Yam Bean -- 1.4 Cultivation of African Yam Bean -- 1.5 Socio-cultural and Economic Uses of AYB -- 1.6 Nutritional Benefits of Sphenotylis stenocarpa -- 1.6.1 Proximate and Mineral Composition of AYB Products -- 1.6.2 Amino Acid Profiles of African Yam Bean -- 1.7 Nodulation and Nitrogen Fixation in Sphenostylis stenocarpa -- 1.8 Constraints to the Cultivation and Utilization of AYB -- 1.9 Exploitation of the Genetic Diversity in African Yam Bean -- 1.10 Prospects for Genetic Improvement -- 1.11 Conclusion -- References -- Chapter 2: The Role of Indigenous Food Species in Achieving Food Security in South-Eastern Nigeria -- 2.1 Introduction -- 2.2 Food Security -- 2.3 Food Insecurity -- 2.3.1 Poor Health -- 2.3.2 Poor Child Development -- 2.3.3 Social Function -- 2.3.4 Productivity -- 2.3.5 High Mortality -- 2.4 Causes of Food Insecurity -- 2.4.1 Poor Agricultural Production -- 2.4.2 Poverty -- 2.4.3 Ignorance -- 2.4.4 Poor Infrastructure -- 2.4.5 Postharvest Losses -- 2.5 Indigenous Food System in South Eastern Nigeria -- 2.6 Root and Tubers -- 2.6.1 Cassava -- 2.6.2 Yam -- 2.6.3 Cocoyam -- 2.7 Grains -- 2.8 Fruits and Vegetables -- 2.9 Palm Oil -- 2.10 Miscellaneous Food Sources -- 2.11 Conclusion -- References -- Chapter 3: The Potentials of African Neglected and Orphan Crops in Augmentation of African Food Security -- 3.1 Introduction -- 3.2 Crop Wild Relatives (CWR) in the Ethiopian Flora: Collection, Documentation and Preservation. , 3.2.1 Definition of a Crop Wild Relative -- 3.2.2 Utilization and Conservation of Crop Wild Relatives -- 3.2.3 The Ethiopian Flora: Collection, Documentation and Preservation -- 3.3 Micronutrient and Antioxidant Content of Neglected Crops and Wild Edible Plants -- 3.4 Indigenous Knowledge of Plant Nutrition: An Example from Ethiopia -- 3.5 Indigenous Knowledge of Uncultivated Edible Plants as Potential Solutions to Malnutrition -- 3.6 Lessons for Africa from Other Parts of the World About Adverse Effects of Edible Plant Diversity -- 3.7 Strategies for Conservation and Efficient Utilization of Edible Plant Resources -- 3.8 Conclusions -- References -- Chapter 4: Optimization of Soaking Condition and Drying Temperature for the Production of African Yam Beans (Sphenostylis sternocarpa) Flour -- 4.1 Introduction -- 4.2 Nutritional Composition of AYB Seed -- 4.3 Antinutritional Composition of African Yam Bean Seed -- 4.4 Materials and Method -- 4.4.1 Sample Preparation and Experimental Set up -- 4.4.2 Determination of Nutritional Composition of AYB Seed -- 4.4.2.1 Determination of Moisture Content -- 4.4.2.2 Protein Determination -- 4.4.2.3 Fat Determination -- 4.4.2.4 Ash Determination -- 4.4.2.5 Determination of Crude Fiber -- 4.4.2.6 Carbohydrate Determination -- 4.4.2.7 Determination of Mineral Content -- 4.4.2.8 Determination of Vitamin C (Ascorbic Acid) -- 4.4.2.9 Determination of Vitamin A -- 4.4.3 Determination of Antinutritional Properties of AYB Seed -- 4.4.3.1 Determination of Tannin -- 4.4.3.2 Determination of Oxalate -- 4.4.3.3 Determination of Phytate -- 4.4.3.4 Determination of Saponin Content -- 4.4.4 Determination of Functional Properties of AYB Seed Flour -- 4.4.4.1 Bulk Density Determination -- 4.4.4.2 Determination of Water and Oil Absorption Capacity (WAC/ OAC) -- 4.4.4.3 Determination of Foaming Capacity -- 4.4.5 Statistical Analysis. , 4.4.6 Result -- 4.5 Discussion -- 4.5.1 The Effect of Soaking and Drying Temperature on the Nutritional Qualities of AYBSF -- 4.5.1.1 The Effect of Soaking Conditions and Drying Temperature on the Functional Properties of AYBSF -- 4.6 Conclusion -- References -- Chapter 5: Harnessing the Potential of Underutilized Aquatic Bioresource for Food and Nutritional Security in Kenya -- 5.1 Introduction -- 5.2 Aquatic Bioresource Consumption and Health Worldwide -- 5.3 Health Benefits of Aquatic Bioresource -- 5.3.1 Consumed Aquatic Organisms (Fish and Seaweed/Algae) -- 5.3.2 Underutilized Aquatic Bioresources -- 5.3.3 In Use Aquatic Health Sources -- 5.3.3.1 Fish -- 5.3.3.2 Seaweed/Algae (Macro and Microalgae) -- 5.3.3.3 Antioxidative Activity of Macroalgae -- 5.3.3.4 Anticancer Activity of Macroalgae -- 5.3.3.5 Antiviral Activity of Macroalgae -- 5.3.3.6 Antimicrobial Activity of Macroalgae -- 5.3.3.7 Antimicroalgal Activity of Macroalgae -- 5.3.3.8 Plant Growth Stimulation by Macroalgae -- 5.3.3.9 Seaweed/Algae in Kenya -- 5.4 Fish Landings in Lake Victoria -- 5.4.1 Total Landings, Commercial Value, and Utilization -- 5.5 Dagaa/Omena -- 5.5.1 Classification and General Description -- 5.5.2 Differences Based on the Catch Site, Size, and Gender -- 5.5.3 Basic General Morphological Characteristics of Dagaa -- 5.5.4 Proximate Composition of Dagaa -- 5.5.5 Value Addition to Dagaa by Enzymatic Hydrolysis -- 5.5.5.1 Value Addition Through Assisted Hydrolysis of Dagaa by an Endogenous and Exogenous Enzyme -- 5.5.5.1.1 Endogenous Enzyme Assisted Hydrolysis of Dagaa Proteins -- 5.5.5.1.2 Exogenous Enzyme Assisted Hydrolysis of Dagaa Proteins -- 5.5.6 Multifunctional Properties of Dagaa Bioactive Peptides -- 5.5.6.1 Food Functional Properties of Dagaa -- 5.5.6.1.1 Solubility -- 5.5.6.1.2 Emulsification -- 5.5.6.1.3 Water-Holding Capacity -- 5.5.6.1.4 Fat Absorption. , 5.5.6.1.5 Whippability -- 5.5.7 Dagaa FPH Bioactive Properties -- 5.5.7.1 Antioxidative Properties -- 5.5.7.2 Future Perspectives -- 5.5.7.2.1 Antihypertensive Properties of Dagaa Protein Hydrolysates -- 5.5.7.2.2 Antitumor/Anticancer -- 5.6 Conclusions -- References -- Chapter 6: Exploring Some Neglected and Underutilized Root and Tuber Crops for Food Security in Nigeria -- 6.1 Introduction -- 6.2 Review of Some Research Findings on Some Neglected and Underutilized Root & -- Tuber Crops -- 6.2.1 Sweet Potato -- 6.2.1.1 Important Information About Sweet Potato -- 6.2.1.2 Some Research Findings in Value Addition to Sweet Potato -- 6.3 Aerial Yam -- 6.3.1 Important Information About Aerial Yam -- 6.3.2 Some Research Findings in Value Addition to Aerial Yam -- 6.4 Hausa Potato -- 6.4.1 Important Information About Hausa Potato -- 6.4.2 Some Research Findings in Value Addition to Hausa Potato -- 6.5 Cocoyam -- 6.5.1 Important Information About Cocoyam -- 6.5.2 Some Research Findings in Value Addition to Cocoyam -- 6.6 Water Yam -- 6.6.1 Important Information About Water Yam -- 6.6.2 Some Research Findings in Value Addition to Water Yam -- 6.7 Polynesian Arrowroots -- 6.7.1 Important Information About Arrowroots -- 6.7.2 Some Research Findings in Value Addition to Arrowroots -- 6.8 Implications of Neglected and Underutilized Root and Tuber Crops in Nigeria Food Security -- 6.9 Conclusion -- References -- Chapter 7: Finger Millet: A Crop with Food Security Potentials for Africans -- 7.1 Introduction -- 7.2 Historical Background of Finger Millet -- 7.3 Geographical Distribution of Finger Millet in Africa -- 7.4 The Botanical Profile and Morphology of Finger Millet -- 7.5 Chemical Composition of Finger Millet -- 7.6 Finger Millet Uses and Its Versatility as a Crop -- 7.7 Health Benefit of Finger Millet -- 7.8 Processing of Finger Millet. , 7.8.1 Thermal Processing -- 7.8.2 Milling -- 7.9 Limitations of Finger Millet -- 7.10 Potentials of Finger Millet for Food and Nutrition Security -- 7.11 Utilization of Finger Millet -- 7.12 Conclusion -- References -- Chapter 8: An Exploratory Study of the Association Among Household Food Securing Activities, Gender and Health in South Africa -- 8.1 Introduction -- 8.2 Material and Methods -- 8.2.1 Data Collection -- 8.2.2 Measures of Household Food Securing Activities -- 8.2.3 Statistical Analyses -- 8.3 Results -- 8.3.1 Distribution of Food Securing Activity across Key Socio-Demographic Factors -- 8.4 Discussion of Results -- 8.5 Conclusion -- References -- Chapter 9: Exploring the Industrial Potential of the Nigerian Pumpkins (Cucurbita pepo L.) -- 9.1 Introduction -- 9.2 Challenges to Pumpkin Production and Popularization and Possible Solutions -- 9.2.1 Ignorance of the Crop and Its Potentials by the Elites -- 9.2.1.1 Possible Solutions -- 9.2.2 Seed Availability -- 9.2.2.1 Possible Solution -- 9.2.3 Hard Exocarp of Pumpkin Fruit at Maturity -- 9.2.3.1 Possible Solution -- 9.2.4 Poor Man Food Syndrome -- 9.2.4.1 Possible Solution -- 9.3 Selected Industrial Potentials of Pumpkin Morphotypes -- 9.3.1 Bread Flour Supplement -- 9.3.2 Pumpkin Seed Oil Processing into Biodiesel -- 9.3.3 The Use of Pumpkin Peel as a Supplement to Animal Feeds -- 9.3.4 The Use of Pumpkin Seeds in Vegetable Oil Production -- 9.3.5 The Use of Pumpkin "Morphotype Orange" as a Substitute or/and Complement to the Regular Tomato in Tomato Paste Making -- 9.4 Perspectives and Conclusion -- References -- Chapter 10: Functional Meat and Meat Products for Sustainable African Nutrition Security -- 10.1 Introduction -- 10.2 Functional Foods -- 10.3 Functional Meat and Meat Products -- 10.4 Pre-Slaughter Manipulation of Meat Composition -- 10.4.1 Genetics and Breeding Manipulation. , 10.4.2 Dietary Manipulation for Livestock Feeding.
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  • 2
    Online Resource
    Online Resource
    Singapore : Springer Nature Singapore | Singapore : Imprint: Springer
    Keywords: Agriculture. ; Microbiology. ; Microbial genetics.
    Description / Table of Contents: 1. Concept of entrepreneur and entrepreneurship -- 2. Government schemes for entrepreneurship programs -- 3. Skills for entrepreneurs -- 4. Intellectual Property Principles in Microbial Technologies -- 5. Ethical and legal issues in microbial products in India -- 6. Mass multiplication, production cost analysis, and marketing of cyanobacterial biofertilizers -- 7. Rhizobium biofertilizers: mass production process and cost-benefit ratio analysis -- 8. Mass multiplication, production cost analysis and marketing of VAM fungal biofertilizer -- 9. Mass multiplication and cost analysis of Frankia biofertilizer -- 10. Mass multiplication, production cost analysis and marketing of Azospirillum -- 11. Mass multiplication, production cost analysis and marketing of Azotobacter -- 12. Mass multiplication, production cost analysis and marketing of Pseudomonas -- 13. Mass production, formulation and cost-benefit ratio analysis of Bacillus thuringiensis bioinsecticide -- 14. Mass multiplication, production cost analysis and marketing of Trichoderma -- 15. Mass multiplication, production cost analysis and marketing of Metarhizium -- 16. Mass multiplication, production cost analysis and marketing of Beauveria -- 17. Chaetomium sp.: An in-sight to its antagonistic mechanisms, mass multiplication, and production cost analysis -- 18. Vermicomposting: a leading feasible Entrepreneurship -- 19. Mass Production and marketing of microbial compost -- 20. Cost benefit assessment of solid based biofertilizer production.
    Type of Medium: Online Resource
    Pages: 1 Online-Ressource(XV, 339 p. 1 illus.)
    Edition: 1st ed. 2023.
    ISBN: 9789811957475
    Series Statement: Microorganisms for Sustainability 39
    Language: English
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  • 3
    Online Resource
    Online Resource
    Cham : Springer International Publishing | Cham : Imprint: Springer
    Keywords: Food—Safety measures. ; Food security. ; Agriculture. ; Food
    Description / Table of Contents: 1-The potential of resistant starch type 1 for nutritional food security -- 2-Evaluation of bioaccumulation of heavy metals in some fish species from the rice farms’ channels of Pouss (Far-North, Cameroon) -- 3-Evaluation of the levels of nine heavy metals in five crops using AAS and XRF -- 4-The role of food in the health management of geriatrics -- 5-Genetically modified crops: perspectives and safety concerns in Africa -- 6-Indigenous leafy vegetables and health management in South Western Nigeria: A review based on Osun State -- 7-Combined application of subsurface drainage and fertilization, a method to reduce the effects of iron and sulfide toxicities in irrigated rice fields in Burkina Faso -- 8-Is food medicine? Lessons from a household survey on plants used to manage anaemia in Kilifi County, Kenya -- 9-Plantain bioactives: An underutilised food resource in Africa -- 10-New perspectives in the utilization of African leafy vegetables -- 11-The uptake of farming technological innovations for food security in Kejom Ketinguh of the North West region of Cameroon. A contribution to anthropology of food production -- 12-Food and nutrition insecurity in Africa: The primary drivers and sustainable strategies to improve the current status -- 13-Marker-assisted selection (MAS): Untapped potential for enhancing food and nutrition securities in Sub Saharan Africa -- 14-Harnessing the opportunities for sustainable small-scale rural farming towards attaining food security in Southern Africa -- 15-Improving food security in Africa through sustainable utilization of selected climate smart emerging crops: A case of Botswana and Namibia -- 16-Essentials of nutraceuticals and probiotics -- 17-Phenotypic characterisation of nine accessions of okra -- 18-Long-term restorative farming effects on soil biological properties for carbon stock, soil quality and yield in a Nigerian northern guinea savanna alfisols -- 19-Climate change: impact on food security for health management and its adaptation strategies for sustainability among households in Southeast, Nigeria -- 20-Climate change, growth in agriculture value added, food availability and economic growth nexus in the Gambia: A Granger causality and ARDL modeling approach -- 21-Adoption of genomics and breeding strategies to improve goat productivity in Southern Africa.
    Type of Medium: Online Resource
    Pages: 1 Online-Ressource(XXXVI, 483 p. 74 illus., 66 illus. in color.)
    Edition: 1st ed. 2023.
    ISBN: 9783031096143
    Language: English
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  • 4
    Online Resource
    Online Resource
    Singapore : Springer Nature Singapore | Singapore : Imprint: Springer
    Keywords: Food—Microbiology. ; Microbiology. ; Food science. ; Food
    Description / Table of Contents: 1.Small, large-scale production, cost-benefit analysis and marketing of button mushroom -- 2. Large scale production and cost-benefit analysis of Mushroom spawn -- 3. Production, cost benefit analysis and marketing of oyster mushroom -- 4. Mass multiplication, production cost analysis and marketing of Psilocybe mushroom. 5 -- Small, large scale production and cost benefits analysis and marketing of milky mushroom -- 6. Mass multiplication, economic analysis and marketing of Ganoderma sp. (reishi mushroom) -- 7. Small, Large Scale Production and Cost Benefit Analysis and Marketing of Spirulina Single Cell Protein -- 8. Production, economics and marketing of yeast single cell protein -- 9. Bacterial Single Cell Protein: Applications, Productions and Commercialization: Opportunities and Challenges -- 10. Small, Large Scale Production and Cost Benefit Analysis of Bread -- 11. Production cost analysis and marketing of fermented food- Cheese -- 12. Production cost analysis and marketing of fermented foods-Yoghurt -- 13. Production, Cost analysis and Marketing of Livestock and Poultry Probiotic -- 14. Small scale production and business plan for phycocyanin from cyanobacteria -- 15. Commercial Astaxanthin Production from Green Alga Haematococcus pluvialis -- 16. Production, cost analysis and marketing of probiotics -- 17. Production, cost analysis and marketing of fermented fish -- 18. Mass multiplication, production cost analysis and marketing of shitake mushroom -- 19. Production And Entrepreneurship Plan for Red Pigment from Monascus sp. -- 20. Mass Production and cost analysis of marine Streptomyces as probiotics -- 21. Nano Particles and It’s Application In Food Packaging.
    Type of Medium: Online Resource
    Pages: 1 Online-Ressource(XVII, 410 p. 1 illus.)
    Edition: 1st ed. 2023.
    ISBN: 9789811950414
    Language: English
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