Food security and safety : African perspectives / / edited by Olubukola Oluranti Babalola, Ayansina Segun Ayangbenro, Omena Bernard Ojuederie

• Pubblicazione: Cham, Switzerland : , : Springer, , [2023]; ©2023
• Descrizione fisica: 1 online resource (499 pages)
• Disciplina: 363.8096
• Soggetto topico: Food industry and trade
• Persona (resp. second.): BabalolaOlubukola Oluranti; AyangbenroAyansina Segun; OjuederieOmena Bernard
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Intro -- Foreword -- Preface -- About the Book -- Contents -- About the Editors -- Contributors -- List of Abbreviations -- List of Figures -- List of Tables -- Part I: Food Safety and Human Health -- Chapter 1: The Potential of Resistant Starch Type 1 for Nutritional Food Security -- 1.1 Introduction -- 1.2 The Importance of Carbohydrate Nutrition for Sustenance -- 1.2.1 Should Carbohydrates Be Eliminated from Diets? -- 1.3 The Importance of Resistant Starches and Why Resistant Starch Type 1 (RS1) Should Be Protected in Foods -- 1.3.1 Resistant Starch Type 1 in Foods -- 1.3.2 Climate Change, Food Security and Resistant Starch Type 1 -- 1.3.3 The Economic Implications of Having RS1 Foods -- 1.4 Conclusion -- References -- Chapter 2: Evaluation of Bioaccumulation of Heavy Metals in Some Fish Species from the Far North, Cameroon Rice Farms' Channels of Pouss -- 2.1 Introduction -- 2.2 Material and Methods -- 2.2.1 Description of the Study Site -- 2.2.2 Sampling Method -- 2.2.3 Measurements of Environmental Parameters -- 2.2.4 Treatment of Fish Samples -- 2.2.4.1 Dissection of Fish -- 2.2.4.2 Production of Ashes and Extraction Liquid -- 2.2.5 Measurement of Heavy Metal Concentrations -- 2.2.6 Evaluation of Health Risks -- 2.3 Results and Discussion -- 2.3.1 Environmental Parameters -- 2.3.2 Heavy Metals in Water -- 2.3.3 Metal Levels in Fish Organs -- 2.3.4 Bioconcentration Factors -- 2.3.5 Human Health Risk Assessment -- 2.4 Conclusion -- References -- Chapter 3: Evaluation of the Levels of Nine Heavy Metals in Five Crops Using AAS and XRF -- 3.1 Introduction -- 3.1.1 Research Problem -- 3.1.2 Study Area -- 3.2 Materials and Methods -- 3.2.1 Materials and Farmlands -- 3.2.2 Sample Collection and Planting -- 3.2.3 Monitoring of Farms and Crops -- 3.2.4 Harvesting -- 3.2.5 Sample Preparation -- 3.2.6 Sample Digestion -- 3.3 Results and Discussion. ; 3.4 Conclusions -- References -- Chapter 4: The Role of Food in the Health Management of Geriatrics -- 4.1 Introduction -- 4.2 Food Production Statistics in Africa -- 4.2.1 The Increase in Age of Africa's Population -- 4.3 Epidemiology of Diseases Affecting the Ageing Population -- 4.4 Role of Dietary Fibre and Omega 3 Fatty Acid on the Health Management of Geriatrics -- 4.4.1 Dietary Fibre -- 4.4.2 Omega 3 Fatty Acids -- 4.5 Role of Diet in the Ageing Population's Health Management -- 4.5.1 Obesity -- 4.5.2 Diabetes Mellitus -- 4.5.3 Cardiovascular Disease -- 4.5.4 Diet and Cancer -- 4.5.4.1 Causes of Cancer -- Body Fatness -- Lack of Physical Activity -- 4.5.4.2 Diet's Role in the Management of Cancer Among the Ageing Population -- 4.5.5 Bone Health -- 4.5.6 Oral Health -- 4.5.6.1 Tooth Loss -- 4.5.6.2 Denture-Related Conditions -- 4.5.6.3 Coronal Dental Caries and Root Surface Caries -- 4.5.6.4 Periodontal Disease -- 4.5.6.5 Xerostomia -- 4.5.6.6 Oral Precancer and Oral Cancer -- 4.5.7 Mental Health -- 4.6 Conclusion -- References -- Chapter 5: Genetically Modified Crops in Africa: Perspectives and Safety Concerns -- 5.1 Introduction -- 5.2 Development of GM Crops: Evolution Techniques -- 5.2.1 Traditional/Conventional Methods -- 5.2.2 Modern Biotechnology Methods -- 5.2.2.1 Tissue Culture -- 5.2.2.2 Marker-Assisted Selection/Molecular Breeding -- 5.2.2.3 Genetic Engineering -- 5.2.3 Genetic Engineering Techniques -- 5.3 Benefits of GM Crops -- 5.3.1 Improved Nutrition -- 5.3.2 Pest Resistance -- 5.3.3 Herbicide Tolerance -- 5.4 Higher Productivity -- 5.5 Phytoremediation and Environmental Monitoring -- 5.6 Challenges and Concern of Genetically Modified Crops -- 5.6.1 Challenges -- 5.6.2 Concerns -- 5.6.2.1 Health Risks -- Food Allergenicity -- DNA/Gene Transfer -- 5.6.2.2 Environmental Risks -- Plant- and Non-target Organism Pesticide Toxicity. ; Threat to Biodiversity -- 5.7 Safety Assessment of GM Crops -- 5.8 Molecular Characterization of GM Crops -- 5.8.1 Methods Used for Molecular Characterization -- 5.8.2 Methods Used for Tracking GM Crops -- 5.8.2.1 Food Safety Assessment -- 5.8.2.2 Allergenicity -- 5.8.2.3 Toxicity -- 5.8.3 Compositional Analysis -- 5.8.4 Environmental Studies -- 5.9 Current Status of GM Crops in Africa -- 5.9.1 Status of GM Crops in South Africa -- 5.9.2 Status of GM Crops in Nigeria -- 5.9.3 Status of GM Crops in Malawi -- 5.9.4 Status of GM Crops in Kenya -- 5.10 Conclusion -- 5.11 Recommendations -- References -- Chapter 6: Indigenous Leafy Vegetables and Health Management in South-Western Nigeria: A Review Based on Osun State -- 6.1 Introduction -- 6.2 Methodology -- 6.2.1 Quantitative Analysis -- 6.3 Result and Discussion -- 6.3.1 Ethnobotanical Field Studies -- 6.3.2 Medicinal Use Review -- 6.3.2.1 Respiratory Problems -- 6.3.2.2 Reproductive Problems -- 6.3.2.3 Urinary Tract Related Problems -- 6.3.2.4 Circulatory-Related Problems -- 6.3.3 Degenerative Diseases/Nervous System Disorders -- 6.3.4 Digestive Ailments -- 6.3.5 Wound Healing, Skin Inflammations, and Other Ailments -- 6.4 Conclusion -- References -- Chapter 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 -- 7.1 Introduction -- 7.2 Iron and Sulfide Toxicities in Rice Fields -- 7.3 Microorganisms Implication in the Appearance of Iron and Sulfide Toxicities in Rice Fields -- 7.3.1 Iron-Reducing Bacteria Ecology in Rice Paddy Soils -- 7.3.2 Sulfate-Reducing Bacteria in Rice Paddy Soils -- 7.4 Symptoms of Rice Iron and Sulfide Toxicities -- 7.4.1 Symptoms of Rice Iron Toxicity -- 7.4.2 Sulfide Toxicity for Rice Plant. ; 7.4.3 Mechanisms of Iron and Sulfide Toxicities Induction in the Rice Plant -- 7.5 Usual Methods to Reduce Iron and Sulfide Toxicities in Rice Fields -- 7.5.1 Chemical Methods to Reduce Sulfide Toxicities in Rice Fields -- 7.5.2 Biological Methods to Reduce SRB and IRB Impact in Rice Fields -- 7.5.3 Selection of Tolerant and/or Resistant Rice Varieties -- 7.5.4 Application of Fertilization to Reduce Iron and Sulfide Toxicities in Rice Fields -- 7.5.5 Water Management Methods Used to Control Iron and Sulfide Toxicities -- 7.5.6 Cultural Practices to Reduce Iron and Sulfide Toxicities in Rice Fields -- 7.6 Combined Application of Subsurface Drainage, Fertilization, and Rice Varieties to Reduce Iron and Sulfide Toxicities in Rice Fields -- References -- Chapter 8: Is Food Medicine? Lessons From a Household Survey on Plants Used to Manage Anaemia in Kilifi County, Kenya -- 8.1 Introduction -- 8.2 Methodology -- 8.2.1 Study Area -- 8.2.2 Household Survey and Data Collection -- 8.2.3 Selection of Plant Species for Quantification of Iron Content -- 8.2.3.1 Preparation of Plant Samples to Determine the Mineral Content -- 8.2.3.2 Determination of Iron Content in the Plant Samples -- 8.2.3.3 Determination of Vitamin C Content -- 8.2.4 Data Analysis -- 8.2.5 Ethical Considerations -- 8.3 Results -- 8.3.1 Occurrence of Anaemia in the Household -- 8.3.2 Frequently Used Plant Species for the Management of Anaemia -- 8.3.3 Perceived Efficacy, Health Outcome and Respective Iron and Vitamin C Content -- 8.3.4 Availability and Sources of the Nutri/Medicinal Plants -- 8.4 Discussion -- 8.4.1 Frequently Used Plant Species for the Management of Anaemia -- 8.4.2 Perceived Efficacy, Health Outcome and Respective Role of Iron and Vitamin C Content -- 8.4.3 In Vitro/In Vivo Evidence for Anti-anaemia Properties -- 8.4.4 Availability of Anti-anaemic Functional Foods. ; 8.4.5 Clinical Evidence for Anti-anaemic Properties and Cytotoxicity Considerations of the Plants Named by the Respondents -- 8.4.6 Conclusions and Recommendations -- References -- Chapter 9: Plantain Bioactives: An Underutilised Food Resource in Africa -- 9.1 Introduction -- 9.2 Resistant Starch and Glycaemic Index (GI) of Plantain -- 9.2.1 Resistant Starch and Other Starch Fractions in Plantain -- 9.2.2 Glycaemic Index of Plantains -- 9.3 Polyphenols in Plantain -- 9.3.1 Nutraceutical Properties of Plantain Polyphenols -- 9.4 Beta Carotene and Vitamin A in Plantain -- 9.4.1 Plantain-Rich Carotenoid: A Prospective Food Source for Relieving Vitamin A Deficiency -- 9.5 The Need to Develop Functional Foods from Plantain -- 9.5.1 Vital Functional Ingredients in Plantain -- 9.5.1.1 Antioxidant Compounds in Plantain -- 9.5.1.2 Carbohydrates -- 9.5.1.3 Vitamins -- 9.5.1.4 Minerals -- 9.6 Wastage Utilisation from Plantain -- 9.6.1 Plantain Peel Antioxidant Dietary Fibre for Developing Functional Cookies -- 9.6.2 Bioethanol Production from Waste Ripe Plantain and Peels Using Saccharomyces cerevisiae -- 9.6.3 Exploitation of Plantain Waste in Wastewater Treatment -- 9.6.4 Plantain/Banana Waste-Derived Adsorbents Against Environmental Pollutants -- 9.7 Conclusion -- References -- Part II: Food Security and Nutrition -- Chapter 10: New Perspectives in the Utilization of African Leafy Vegetables -- 10.1 Introduction -- 10.2 Commonly Consumed Leafy Vegetables in Nigeria -- 10.3 Some Nutrients Composition of Leafy Vegetables -- 10.3.1 Micronutrients in Leafy Vegetables -- 10.3.2 Macronutrients in Leafy Vegetables -- 10.4 Utilization Potentials of Leafy Vegetables in the Development of a New Class of Food -- 10.4.1 The Use as Part or Major Soup Ingredients -- 10.4.2 The Leafy Vegetable Slurry and Powders -- 10.4.3 Phenolic Compounds in Leafy Vegetables. ; 10.4.3.1 Preparation of Phenolic Compound from Leafy Vegetables.
• Titolo autorizzato: Food security and safety
• ISBN: 3-031-09614-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910631088903321
• Lo trovi qui: Univ. Federico II