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Introduction Fermented dairy products are highly valued worldwide for their nutritional richness, digestibility, and probiotic benefits. In Nigeria, one of the most popular traditional fermented dairy drinks is yogurt, known locally as “nono”
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Introduction Milk is one of the most nutritious foods available, but it is also highly perishable. Without proper handling, raw milk can spoil quickly and may harbor harmful microorganisms such as E. coli,
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Processing Local Milk into Cheese: Soft and Fresh Variants Introduction Cheese-making has a long tradition across cultures, yet in Nigeria and other parts of Africa, it has not been fully industrialized despite the
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Introduction Sourdough, the ancient art of making bread with naturally occurring wild yeast and lactic acid bacteria, has seen a global resurgence due to its health benefits, flavor depth, and artisanal appeal. While
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Introduction The rise of functional foods—foods that provide health benefits beyond basic nutrition—has inspired bakers and food entrepreneurs to experiment with nutrient-rich superfoods. In Africa, two locally abundant ingredients, moringa and baobab powder,
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Introduction The global rise in demand for gluten-free diets has inspired bakers and food innovators to experiment with local, naturally gluten-free ingredients. In Nigeria and across tropical regions, cassava and plantains stand out
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Introduction As populations grow and dietary patterns shift, the challenge of malnutrition and hidden hunger (micronutrient deficiencies) continues to affect millions, especially in developing countries like Nigeria. Nutritional fortification has emerged as a
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Introduction Bread is often thought of as a Western staple, but Nigeria has a deep-rooted tradition of breadmaking that reflects its cultural diversity, colonial influences, and resourcefulness in using local ingredients. From the
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Introduction Crop pests are a major threat to global agriculture, causing up to 40% yield losses annually, according to the Food and Agriculture Organization (FAO). In Africa and many parts of the developing
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Introduction Across Africa, smallholder farmers produce the majority of the continent’s food supply, yet they face persistent challenges — fluctuating market prices, post-harvest losses, high input costs, and climate shocks. On the consumer
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