Journal of Advances in Food Science & Technology

Development of Ready-to-Serve (RTS) Beverages from Beetroot and Ashgourd: A Comprehensive Review

Monika — 2026-05-28

Innovative functional beverage creation has been spurred by growing customer demand for natural, health-conscious alternatives to artificial fizzy drinks. In this work, a novel Ready-to-Serve (RTS) beverage formulated from a synergistic blend of beetroot (Beta vulgaris) and ash gourd (Benincasa hispida) is developed, and its quality is evaluated. Because of its high betalain content and antioxidant qualities, beetroot was chosen, while ash gourd was included because of its alkaline nature, low calorie content, and cooling effects.

To guarantee palatability and shelf durability, several formulations were created by altering the juice ratios while standardizing the acidity and total soluble solids (TSS). In addition to an assessment of its bioactive components, the beverage was subjected to a thorough physicochemical examination that included measurements of pH, titratable acidity, and ascorbic acid content. The best formulation was 25% ashgourd and 75% beetroot content. The addition of ash gourd successfully counterbalanced the earthy beetroot overtones, according to the results, creating a pleasant sensory profile.

Rising CO₂ and Hidden Hunger: Impacts of Climate Change on Micronutrient Density in Staple Crops

Patience Awewoli Kwara — 2026-05-29

Rising atmospheric carbon dioxide (CO₂) is increasingly recognized as a determinant of crop nutritional quality, with implications that extend beyond yield alone. This review brings together mechanistic, experimental, and epidemiological evidence to examine how elevated CO₂ alters the micronutrient composition of staple crops and what this means for population health. Drawing on plant physiology, field-based enrichment studies, controlled experiments, and dietary modeling, it outlines the pathways through which atmospheric change influences food quality. Elevated CO₂ enhances carbon assimilation and promotes the accumulation of carbohydrates, leading to a relative dilution of other nutrients. At the same time, reduced transpiration and changes in nitrogen metabolism constrain the uptake and incorporation of key nutrients, including iron, zinc, protein, and selected vitamins, particularly in major crops such as rice and wheat. Across different study designs, a consistent pattern emerges, with declines in nutrient density shaped by crop type, genotype, and environmental conditions. For populations that rely heavily on staple foods, these changes translate into lower dietary intake of essential micronutrients. Model-based projections suggest that continued increases in CO₂ could substantially increase the global burden of iron and zinc deficiencies by mid-century. Taken together, the evidence points to a widening gap between food quantity and food quality. Addressing this challenge will require coordinated approaches that link crop improvement, soil and agronomic management, dietary diversification, and nutrition-sensitive policy within broader climate and food system strategies.

Artificial Sweeteners in the Food Industry: Classification, Applications, Health Implications, and Future Perspectives

Pooja — 2026-06-02

Artificial sweeteners, also known as non-nutritive or high-intensity sweeteners, have become increasingly important in the food industry due to the rising prevalence of obesity, diabetes mellitus, cardiovascular diseases, and other diet-related health disorders. These compounds provide intense sweetness with little or no caloric contribution, making them attractive alternatives to sucrose in a wide range of food, beverage, and pharmaceutical products. The growing consumer demand for low-calorie and sugar-free products has accelerated the adoption of artificial sweeteners such as aspartame, saccharin, sucralose, and acesulfame potassium, as well as natural high-intensity sweeteners including steviol glycosides and monk fruit extract. This review summarizes the classification, chemical and physicochemical properties, mechanisms of sweetness perception, and major applications of artificial sweeteners in the food industry. Furthermore, it examines their functional advantages, including weight management, glycemic control, and dental health benefits, while critically discussing potential health concerns related to metabolism, gut microbiota, appetite regulation, and long-term safety. Current regulatory frameworks established by international authorities are also reviewed. Although artificial sweeteners offer significant technological and nutritional benefits, ongoing research is required to clarify their long-term physiological effects and optimize their use in food systems. A balanced understanding of their benefits and limitations is essential for informed consumer choices and sustainable product development.

Spatial Epidemiology of Agrochemical Exposure: Population Disparities and Health Outcomes in North American Farming Communities

Daniel Obinna Eke — 2026-06-27

Agrochemical use across North American farming landscapes has grown substantially over recent decades, raising difficult questions about who bears the resulting health risks and whether those risks are equitably distributed. This article presents a critical narrative review of the spatial epidemiology of agrochemical exposure in North American farming communities, drawing on peer-reviewed literature published between 1 January 2000 and 28 February 2026. The review integrates evidence from GIS-based exposure assessment, prospective cohort studies, and case-control analyses conducted across the United States and Canada. A consistent theme runs through this literature: racial and ethnic minorities, migrant farmworkers, women of reproductive age, and children in periagricultural communities are exposed to synthetic agrochemicals—including organophosphates, glyphosate, and related herbicide formulations—at rates that substantially exceed those of the general population. These exposures have been associated with a range of serious health outcomes, including non-Hodgkin lymphoma, leukaemia, neurological disease, neurodevelopmental deficits in children, reproductive and endocrine disruption, and respiratory impairment. Spatial analytic methods—disease mapping, cluster detection, and kernel density estimation—have helped to identify which communities are most at risk and why, yet exposure misclassification and methodological heterogeneity continue to limit the field's inferential reach. The review concludes that a more equitable regulatory approach to agrochemical risk must begin with better surveillance, disaggregated biomonitoring data, and explicit attention to who carries the greatest burden.

Studies on Protein-fortified Guava Fruit Leather Rollups

B. Neeraja — 2026-05-27

In recent decades, food fortification has gained significant attention as an effective strategy to improve the nutritional quality of foods. A laboratory experiment was conducted with the objective of standardising the preparation protocol for protein-enriched guava leather roll-ups with Lalith variety and to assess their biochemical and organoleptic qualities at three-month intervals under ambient storage conditions at the College of Horticulture, Dr YSR Horticultural University. The experiment was laid out in a Factorial Completely Randomised Design (FCRD) with three replications comprising eight treatment combinations with two factors, such as sweeteners (palmyra jaggery or sugar) and protein sources (whey, soya, cashew or almond) at 5% concentration. Ripe guavas of the Lalit variety were processed into pulp, sweetened, fortified with proteins, then dried, rolled and packed in polyethene covers. Among biochemical parameters, treatment combination of sugar + tray drying + whey protein (B₂C₁) recorded the highest titratable acidity (1.35-1.83%), reducing sugars (24.85-26.65%), microbial count (3.07x10³-4.75x10³cfu/g) with increased trend during the storage period, while total sugars (49.12-47.80%) showed a decreased trend. Non-reducing sugars (14.81-11.87%) recorded the highest with sugar + tray drying + soya protein (B₂C₂). The maximum pectin content was observed with the treatment palmyra jaggery + tray drying + whey protein (B₁C₁) (3.42-3.39%) and fibre content (5.03 to 4.69%). The organoleptic properties, such as colour and appearance (8.80-8.43), recorded the highest scores with the combination of sugar + tray drying + whey protein, whereas the highest texture scores (8.23-7.60) were recorded in the palmyra jaggery + tray drying + whey protein (B₁C₁) treatment combination.

Nutritional and Sensory Evaluation of Ginger and Turmeric Fortified Cassava -Groundnut Snack Bar

F. P. Okezie — 2026-06-01

This study evaluated the nutritional and sensory properties of cassava–groundnut snack bars fortified with ginger and turmeric. The study employed a 3 × 3 experimental designs, involving three fortification sources (ginger, turmeric, and a 50:50 blend) at three inclusion levels (3%, 5%, and 7%), plus an unfortified control, giving ten samples. All bars were produced from a 70:30 cassava-groundnut flour blend. Proximate composition was determined using AOAC methods, while sensory evaluation employed a 9-point Hedonic scale. Results showed that fortification improved the nutritional quality of the snack bars, particularly protein, fibre, mineral content, and energy value. Moisture content ranged from 20.17% to 30.07%, crude protein from 4.50% to 19.69%, crude fibre from 2.01% to 3.87%, fat from 3.00% to 7.29%, ash from 1.52% to 3.18%, carbohydrate from 44.33% to 65.59%, and energy value from 1144.31 to 1339.54 kJ/100 g. Significant differences (P < 0.05) were observed among samples. The turmeric-only sample T55 (5% turmeric) recorded the highest protein content (19.69%). Sensory evaluation also showed significant differences in appearance, flavour, taste, and acceptability. Samples T33 (3% turmeric) and G77 were the most preferred overall. This study demonstrate that ginger and turmeric are effective natural fortificants for enhancing the nutritional composition and sensory appeal of cassava‑groundnut snack bars.

Comparative Phytochemical and Proximate Analysis of Pulp and Seed Extracts Obtained from the Fruits of Canarium schweinfurthii

Ebele Lauretta Iloanya — 2026-06-10

Background: Canarium schweinfurthii (Burseraceae) has been used in Traditional Medicine in Nigeria, and the general public widely consumes its fruits for their nutritional value.

Aim: This study aimed to provide a comprehensive comparative analysis of the phytochemical composition and proximate nutritional profiles of pulp and seed extracts from C. schweinfurthii fruits.

Methods: Phytochemical analysis was conducted using GC-MS-FID, and proximate analysis was performed following standard AOAC (2004) methods. Data were analyzed using SPSS version 27.

Results: The pulp was notably rich in phytochemicals such as catechin (190.06 ± 3.29 ppm), kaempferol (58.97 ± 1.02 ppm), resveratrol (28.80 ± 0.50 ppm), isorhamnetin (29.68 ± 0.51 ppm), and tangeretin (42.42 ± 0.73 ppm), compared with the seed (10.65 ± 0.18 ppm), (0.00 ± 0.00 ppm), (0.55 ± 0.02 ppm), (0.29 ± 0.01 ppm), and (0.00 ± 0.00 ppm), respectively. Kaempferol, luteolin, and tangeretin were detected exclusively in the pulp sample. The seed contained significantly higher levels of quercetin (28.78 ± 0.50 ppm), baicalin (10.77 ± 0.19 ppm), and naringenin (8.94 ± 0.21 ppm), compared with the pulp sample (2.76 ± 0.06 ppm), (0.00 ± 0.00 ppm), and (2.99 ± 0.07 ppm), respectively. Baicalin, silymarin, and hesperetin were detected exclusively in the seed. The seed contained significantly higher crude protein (14.90 ± 0.22%), total carbohydrate (57.89% ± 0.50%), ash (9.35 ± 0.11%), and crude fibre (7.74 ± 0.11%), whereas the pulp sample contained higher moisture (28.37 ± 0.25%) and fat (6.65 ± 0.08%) contents.

Conclusion: The results of this study demonstrate that C. schweinfurthii pulp and seed samples contain phytochemicals and proximate compositions that may support physiological processes and reduce the risk of diseases. While the seed sample is rich in macronutrients that support its role as a dietary protein and energy supplement, the pulp sample is rich in dietary polyphenolic antioxidants that may be valuable for the development of nutraceuticals.

Comparative In vitro Antioxidant Properties of Dialium guineense Pulp and Seed

Obiajulu Christian Ezeigwe — 2026-06-13

Background: Plants rich in antioxidants are implicated in disease prevention, cellular protection, inflammation modulation, boosting immune function, supporting gut health, enhancing skin, and aiding wound healing.

Objectives: The study was designed to investigate the comparative antioxidant properties of Dialium guineense pulp and seed.

Methods: The extracts were assayed for scavenging activity against 1, 1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis- 3-ethyl benzthiazoline-6-sulphonic acid (ABTS), superoxide, hydrogen peroxide, hydroxyl radicals, and ferric reducing antioxidant property (FRAP) using standard laboratory methods.

Results: The seed extract showed higher antioxidant potential scavenging DPPH free radical, ABTS free radical, superoxide radical and hydroxyl radical when compared to the pulp extract.

Conversely, the pulp extract exhibited higher antioxidant potential scavenging hydrogen peroxide, as well as strong ferric reducing antioxidant property when compared to seed extract.

Conclusion: Both the seed and pulp of Dialium guineense can be useful in combating diseases and cellular damage.

Chemometric Evaluation of Nutritional and Phytochemical Variability in Selected Indigenous Leafy Vegetables from Southeastern Nigeria

Valentine Chukwuma Ezenwa — 2026-06-29

Introduction: Indigenous leafy vegetables are important sources of nutrients and bioactive compounds that contribute to food security and health promotion. This study aimed to evaluate the proximate and phytochemical composition of selected indigenous leafy vegetables from Southeastern Nigeria and to characterise their nutritional and pharmacognostic variability using multivariate statistical approaches.

Methods: Fresh leaves of Telfairia occidentalis, Amaranthus viridis, Solanum melongena, Ocimum gratissimum, and Gongronema latifolium were analysed using standard AOAC methods for proximate composition and established procedures for phytochemical determination. Principal component analysis (PCA), hierarchical cluster analysis (HCA), heatmap visualisation, and Pearson correlation analysis were applied to assess compositional relationships among the vegetables.

Results: Significant differences (p < 0.05) were observed in both proximate and phytochemical parameters. Moisture was the predominant proximate component, ranging from 38.47-55.06%FW, while protein content ranged from 10.63-25.37%DW, with Amaranthus viridis recording the highest value. Ash content varied between 8.79 and 13.99%, whereas fat, fibre, and carbohydrate contents ranged from 2.90-5.83%DW, 7.62-9.46%DW, and 6.02-18.57%DW, respectively. Phytochemical analysis revealed substantial variability among the vegetables. Solanum melongena exhibited the highest alkaloid (4.14 mg/g DW), flavonoid (5.71 mg QE/g DW), and total phenol (10.85 mg GAE/g DW) contents, while Ocimum gratissimum recorded the highest terpene (3.55 %DW) and glycoside (11.43 %DW) concentrations. Gongronema latifolium was distinguished by exceptionally high saponin (31.20 %DW) and tannin (26.58 mg TAE/g DW) contents. PCA of proximate and phytochemical datasets showed that the first two principal components accounted for 87.08% and 82.12% of the total variance, respectively. HCA and heatmap analyses further revealed distinct clustering patterns among the vegetables based on their nutritional and phytochemical attributes.

Conclusion: The findings demonstrate that the investigated vegetables possess complementary nutritional and pharmacognostic profiles, supporting their utilisation as functional foods, nutraceutical resources, and valuable components of dietary diversification strategies aimed at improving food and nutrition security.

Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends

Konsum Linda Kemjie — 2026-06-29

This study investigated the effects of fermentation and germination on the functional, microbial, pasting and sensory properties of breakfast meal flour blends formulated from maize, black kidney bean and date flour. Five flour formulations were developed: fermented maize flour (FM), fermented maize with sprouted black kidney bean and date flour (FMSBD), fermented maize with non-sprouted black kidney bean and date flour (FMNSBD), germinated/fermented maize with sprouted black kidney bean and date flour (GFMSBD), and germinated/fermented maize with non-sprouted black kidney bean and date flour (GFMNSBD). Standard analytical procedures were used to determine the functional properties, microbial quality, pasting characteristics and sensory attributes of the formulated flour blends. The results showed significant differences (p < 0.05) among the samples. Bulk density ranged from 0.66 to 0.84 g/mL, water absorption capacity from 2.02 to 2.81 g/g, oil absorption capacity from 1.35 to 2.51 g/g, and viscosity from 32.35 to 241.69 cP. GFMSBD exhibited the highest water absorption capacity, oil absorption capacity, foaming capacity, emulsifying activity and swelling capacity, indicating that combined germination and fermentation improved the functional characteristics of the flour blends. Microbial analysis showed that all samples were microbiologically acceptable, with bacterial and fungal counts within stated limits and no coliform contamination. Pasting properties indicated that germination and fermentation reduced viscosity and setback values, while sensory evaluation showed that GFMSBD had the highest overall acceptability score (8.77). The study concluded that the combined application of fermentation and germination improved the functional performance, microbial quality, pasting behaviour and sensory acceptability of maize-black kidney bean-date flour breakfast meal blends.

Development and Characterisation of Apple-peel Herbal Infusion Enriched with Cinnamon and Cardamom

V. V. Varunanath — 2026-07-01

The present study aimed to develop and characterise an apple-peel-based herbal infusion powder enriched with cinnamon and cardamom. Apple peel powder, cinnamon powder, and cardamom powder were blended in different proportions, and the formulations were evaluated for sensory attributes using a nine-point hedonic scale. The most preferred formulation, F2, containing 50% apple peel powder, 30% cinnamon, and 20% cardamom, was selected for further physicochemical, proximate, antioxidant, phytochemical, colour, and microbiological analyses. F2 showed a moisture content of 1.56%, ash content of 3.39%, crude fat content of 1.97%, crude fibre content of 21.79%, protein content of 7.57%, carbohydrate content of 85.51%, and energy value of 390.05 kcal. The formulation had a pH of 5.96 and colour values indicating a yellowish-brown tone. The radical scavenging activity of F2 was 401.86 mg/g ascorbic acid equivalent, which was lower than the control value of 508.4 mg/g. Total phenolic and flavonoid contents were slightly lower in F2 than in the control, whereas tannin content was higher in F2. Microbiological evaluation showed that total plate count and yeast and mould counts were within acceptable limits. The findings indicate that apple peel powder, combined with cinnamon and cardamom, can be used to formulate a sensorially acceptable herbal infusion with measurable antioxidant and microbiological quality.

Sustainable Valorisation of Banana Peel Waste Through Incorporation into Functional Dhokla Premix

Patel Hardik — 2026-07-02

This study investigated the valorisation of banana peel waste through its incorporation into an instant dhokla premix and evaluated the resulting product quality. Banana peels were processed into banana peel powder (BPP) and incorporated into a composite flour base to prepare four formulations: a control (T0) and three fortified samples containing 2% (T1), 5% (T2) and 8% (T3) BPP. The study was conducted in the Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, from January 2026 to May 2026. The formulations were assessed for physical properties, sensory acceptability, proximate composition and microstructural characteristics. BPP incorporation reduced cooking time from 10.0 min in the control to 6.5 min in T3 and influenced product height after cooking. Sensory evaluation by 30 semi-trained panellists showed that the control sample had the highest mean acceptability score (7.86), while T2 recorded the highest score among fortified samples (7.67). Proximate analysis of T2 showed a slight reduction in moisture content and an increase in ash content from 1.30 to 1.86 g/100 g, while protein, fat, fibre and carbohydrate levels remained relatively stable. SEM and EDS observations indicated irregular particle morphology and the presence of carbon, oxygen, potassium, chlorine and phosphorus. Overall, the 5% BPP formulation provided the most suitable balance between nutritional improvement and sensory acceptability.

Development and Characterization of Value-Added Breakfast Cereal Enriched with Banana Blossom

Saumashree Das — 2026-07-07

Banana blossom is an edible flower rich in macro- and micronutrients. It also contains dietary fibre and antioxidants; therefore, it may be beneficial in managing diabetes, cardiovascular diseases and constipation. The present study aimed to develop a novel breakfast cereal enriched with banana blossom flour and to analyse its nutritional and sensory properties. Moreover, this study provides insight into process standardisation and supports technological advancement for commercial-scale production. The fresh blossoms were pre-treated with natural citric acid to avoid enzymatic browning by lowering the pH and inhibiting polyphenol oxidase. Four formulations of the product were prepared, and sensory evaluation was performed. Thirty untrained panellists evaluated the product using a hedonic scale. Among the formulations, F2, which contained 3 g of banana blossom flour, showed the best results. The sensory evaluation scores were statistically evaluated by ANOVA, which revealed that formulation F2 had the highest acceptability compared with all other formulations. Taste had the highest mean score of 8.60, whereas appearance, texture and smell each had a mean score of 8.57. The proximate analysis results showed relatively low moisture and fat contents of 4.00% and 4.95%, respectively, while the product proved to be a good source of plant protein (17.60%). It was also a rich source of carbohydrate and fibre, with values of 71.17% and 24.76%, respectively. These promising proximate and nutritional results indicate its suitability for incorporation into breakfast cereal. Rapid urbanisation has increased the demand for nutritionally rich ready-to-eat breakfast cereals. Commercially available variants are often high in added sugars and low in dietary fibre and other essential nutrients. Banana blossom, an underutilised agricultural by-product containing essential nutrients, enhances the nutritional quality of cereal and may support healthier food choices.

Evaluation of Bioactive Compounds from Selected Tropical Spices Extracted Using Microwave-Assisted Extraction Technology

A. F. Ofoedum — 2026-07-08

This study evaluated the bioactive constituents and antioxidant properties of crude extracts obtained from three tropical spices, namely ginger (Zingiber officinale), Tetrapleura tetraptera and Monodora myristica, using microwave-assisted extraction. The spice materials were processed into dried powders and extracted under microwave-assisted conditions using ethyl ether as the solvent. Extract yield, qualitative and quantitative phytochemical composition and in vitro antioxidant activities were determined. The extract yield was highest for M. myristica (15.07%), followed by T. tetraptera (12.80%) and ginger (10.35%). Qualitative screening showed saponins, flavonoids, terpenoids, gingerols, alkaloids, phenolics, steroids, tannins and cardiac glycosides in varying relative abundance. Quantitative analysis showed that M. myristica had the highest flavonoid, terpenoid, tannin and phenolic contents, with values of 14.33, 7.30, 5.46 and 26.06 mg/g, respectively. T. tetraptera recorded the highest alkaloid, steroid and cardiac glycoside contents, while ginger had the highest saponin content. Antioxidant assays indicated concentration-dependent activity across the extracts. In the DPPH assay, M. myristica showed the highest activity, reaching 88.02% at 400 µg/ml, whereas ginger showed the highest FRAP activity, at 89.93% at 400 µg/ml. Lipid peroxidation inhibition also increased with concentration, with the control showing the highest activity at 400 µg/ml. The findings indicate that these tropical spices contain measurable phytochemicals and antioxidant activity under the study conditions.

Micronutrient Composition of Bread Produced from Millet and Pigeon Pea Flour

Ernest Eguono Emojorho — 2026-07-09

This study evaluated the micronutrient composition of bread produced from blends of wheat, millet and pigeon pea flours. The work was based on the need to improve the nutritional quality of commonly consumed bread while promoting the use of locally available cereal and legume crops. Composite flour blends were formulated and used to produce bread under standard baking conditions. The bread samples were analysed for selected minerals and B-complex vitamins using standard analytical procedures. The results showed variation in mineral and vitamin contents among the bread samples. Potassium ranged from 150.20 to 344.08 mg/100 g, magnesium from 103.56 to 139.58 mg/100 g, calcium from 136.94 to 187.72 mg/100 g, phosphorus from 25.08 to 48.08 mg/100 g, and iron from 0.50 to 0.90 mg/100 g. The highest potassium, calcium and iron values were observed in bread containing 50% pigeon pea flour, while the highest magnesium and phosphorus values were recorded in bread containing 50% millet flour. Vitamin B3 ranged from 0.13 to 0.33 mg/100 g, vitamin B2 from 0.09 to 0.37 mg/100 g, and vitamin B1 from 0.00 to 0.23 mg/100 g. Overall, the inclusion of millet and pigeon pea flours improved the micronutrient composition of the bread samples when compared with the 100% wheat flour control.

Development and Engineering Substantiation of a Low-voltage UV-C System for Bactericidal Sanitation of Milk-transport Containers

Anatolii Semenov — 2026-07-11

Background: Hygienic preparation of milk-transport containers is important for limiting secondary contamination after washing and before filling.

Aims: This study aims to develop and substantiate a compact low-voltage ultraviolet-C (UV-C) electrotechnical system for finishing bactericidal sanitation of milk-transport containers and to define its constructive, electrical, operating and safety parameters.

Study Design: Engineering development, analytical calculation and safety-oriented substantiation of a prototype sanitation device.

Place and Duration of Study: The study was conducted at Poltava State Agrarian University, Poltava, Ukraine, and Poltava Academy of Sciences of Technological Cybernetics of Ukraine, Poltava, Ukraine, during the development, engineering substantiation and manuscript preparation of the prototype in 2024-2026.

Methodology: A portable low-voltage UV-C unit was developed for treatment of the internal air volume and accessible inner surfaces of previously washed and drained containers used for milk and dairy-product transportation. The study combined engineering design analysis, electrical calculation, UV-C dose modelling, estimation of energy consumption and safety assessment. The UV-C dose was formalised as the product of average irradiance and exposure time. Microbiological validation and irradiance mapping were not performed at this stage; these procedures are proposed as mandatory steps before industrial implementation.

Results: The developed unit is intended for a treated volume of up to 5 m³ and has overall dimensions of 550 x 160 x 160 mm, a mass of 3 kg and an installed electrical power of 20 W. The device can be supplied from 12 or 24 V DC sources, with estimated current consumption of approximately 1.67 A and 0.83 A, respectively. For a maximum treated volume of 5 m³, the specific installed power is 4 W/m³. The calculated energy consumption of one sanitation cycle is 1.67 Wh for 5 min, 3.33 Wh for 10 min, 5.00 Wh for 15 min and 6.67 Wh for 20 min.

Conclusion: The proposed system can be considered as a finishing reagent-free sanitation step after mechanical washing, detergent cleaning, rinsing and draining. It is not a substitute for standard cleaning procedures. Since no experimental microbial-reduction data are presented in this manuscript, its expected function is limited to an engineering hypothesis that must be confirmed by UV-C irradiance measurements and microbiological surface swab testing at selected exposure times.

Assessment of Dietary Practices of In-Patient Type 2 Diabetics at Federal Medical Center Makurdi, Benue State, Nigeria

Pitila Josphine Mngohol — 2026-07-11

The study assessed the dietary practices of in-patients with type 2 diabetes at Federal Medical Center, Makurdi, Benue State. It was guided by three specific objectives: to evaluate the dietary practices of in-patients with type 2 diabetes, assess the dietary knowledge and practices of dietitians in managing blood glucose levels, and determine patients’ compliance with dietary recommendations during hospitalisation. A cross-sectional survey design was adopted. The study population comprised of 94 male and female in-patients aged 18-65 years with type 2 diabetes. Data were collected using a structured, validated, closed-ended questionnaire that obtained information on socio-demographic characteristics, dietary habits, adherence to prescribed diets and clinical outcomes, including blood glucose levels. Dietitians were also interviewed to provide professional insight into dietary management, including their knowledge, practices and perceived challenges in ensuring compliance with dietary recommendations. Data were analysed using descriptive statistics, mainly frequencies and percentages. The findings revealed distinct patterns in food group preferences, portion sizes and frequency of consumption. Grains, such as rice and maize, were predominantly consumed daily in moderate servings, with 61.8% of respondents taking two serving scoops, while larger portions, such as 4SS and 5SS, were consumed less frequently; only 9.2% consumed larger portions daily. More than half of the respondents consumed two servings of vegetables daily (52.6%), while 57.9% preferred smaller fruit servings. Protein sources, including fish and poultry, showed varied consumption patterns, with 59.2% consuming one piece daily. Legumes and dairy products were also moderately consumed, with 51.3% taking one cup daily, while 61.8% consumed larger portions of three cups less frequently. Most dietitians reported that dietary changes were very effective in controlling blood glucose levels (65.8%). Carbohydrate intake was perceived as the dietary component with the greatest influence on blood glucose control (52.6%), while balanced macronutrient intake was considered crucial by 68.4% of respondents. Appropriate portion sizes were also rated very effective in reducing carbohydrate overconsumption (55.3%). Although 32.9% adhered daily to dietary recommendations and 36.8% limited high-sugar foods for a full week, overall dietary practices were inadequate due to limited access to healthy food, cultural and socioeconomic barriers, diet-related side effects, food preferences and cravings. The study recommended collaboration with local food suppliers to ensure affordable diabetes-friendly meal options.