Vol. 2 No. 4 (2024)

Roselle seeds, rich in antioxidants, have anti-nutrients content, limiting their use in food applications. Processing methods can alter their composition and minimize these anti-nutrients. This study investigates the influence of processing methods on the antioxidant and antinutrient composition of roselle seed flour. Roselle seeds were fermented, germinated, and roasted, and a portion was left unprocessed to serve as a control. The samples were analyzed for antinutrients like tannins, phytate, saponins, oxalate and cyanide. Antioxidants such as anthocyanin, flavonoid and phenolic compounds were also analyzed using established analytical procedures. The data was subjected to linear regression analysis and t-test to reveal the influence of processing on the various phytochemicals. The treatment methods significantly (P = 0.05) influenced the concentration of all antioxidants, and antinutrients of the flour. The results show that the roasting method preserved the antioxidants more than all treatments but was not equally effective in depleting the antinutrients. This study recommends that the choice of processing method for roselle seeds should be tailored to the potential needs of the consumers. These deductions can help enhance the utilization of roselle seed flour to benefit both producers and consumers and enhance food security.

Antioxidant compounds may be useful as dietary supplements that protect from oxidative-stress-related diseases. Different organisms produce antioxidants as a defense mechanism to counteract the damaging effects of free radicals. Reactive oxygen species, reactive nitrogen species, and even chloride ions are harmful to living systems. Cyanobacteria produce a wide range of bioactive compounds with diverse applications in agriculture, medicine, and industry. These compounds include pigments and secondary metabolites, such as mycosporine-like amino acids, scytonemin, carotenoids, phycobiliproteins, and other molecules with antioxidant and anti-inflammatory properties. The antioxidant molecules found in cyanobacteria may provide a safe, natural, and alternative substitute for synthetic antioxidants. They may also find an application in nutraceuticals and cosmeceuticals. The antioxidant properties of cyanobacteria are ecologically significant, enabling their survival and resilience in extreme environments. Important advancements in the field of antioxidants derived from cyanobacteria are highlighted in this review. The novelty of this review lies in the fact that it emphasizes cyanobacteria as sustainable and renewable resources for natural antioxidants for reducing dependency on synthetic chemicals. A sustainable method of envisaging cyanobacteria as competent antioxidants may lead to new developments in the fields of diagnosis, management, and prevention of a wide range of diseases. This study also emphasizes the ecological and industrial relevance of cyanobacteria as sustainable sources of bioactive compounds for addressing oxidative-stress-related challenges.

Aquaculture has emerged as a primary source of global seafood production, with the nutritional quality of farmed seafood being significantly influenced by the composition of aquaculture feed. This review examines the impact of various feed ingredients—including fishmeal, plant-based formulations, and algae—on the nutritional profiles of farmed seafood, focusing particularly on key nutrients such as omega-3 fatty acids, protein quality, and essential vitamins. While fishmeal has traditionally served as a cornerstone in aquaculture feed due to its high-quality protein and omega-3 content, sustainability challenges have driven the adoption of alternative ingredients. Plant-based feeds, though widely available, may alter the nutritional composition of seafood by reducing omega-3 levels, while algae-based feeds offer a promising sustainable alternative capable of enriching seafood with essential fatty acids and bioactive compounds. Furthermore, the potential accumulation of contaminants such as heavy metals and persistent organic pollutants (POPs) in feed ingredients raises concerns about seafood safety and human health. This review underscores the need for optimizing feed formulations to balance nutritional quality, sustainability, and safety, thereby enhancing the health benefits of farmed seafood for consumers while addressing environmental concerns.

The Manihot esculenta (cassava) has an important representation, as it has a high nutrient content and versatility in technological use. The present study aimed to produce cassava leaf flour and use it in the production of biscuits. Cassava leaves were washed in and sanitized. Subsequently, the leaves were placed inside a solar dryer, previously cleaned and sanitized, and exposed to sunlight for 2 days (~30 h). After drying, they were ground in a domestic blender, with standardization of the granulometry by passing through a 14-mesh sieve, and the flour obtained was stored in an airtight container. Three preparation of the biscuits consisted of three formulations with different concentrations of cassava leaf flour: Standard (P, 0%), F1 (5%) and F2 (10%); replacing the proportion of flours. The analyses of cassava flour and biscuits were based on instrumental color, pH and total titratable acidity. The instrumental color parameters for cassava leaf flour were: L* 42.11 ± 0.05, a* −7.88 ± 0.01, b* 21.471 ± 0.48, C* 22.78 ± 0.45 and °h 110.25 ± 0.40, indicative of the presence of yellow and green pigments, in addition to low luminosity. The pH was 5.62 ± 0.40, characteristic of low acidity. The biscuits showed statistical difference between them (p < 0.05) in all color parameters. The pH content of the biscuits ranged from 6.39 to 6.65, with no significant difference (p > 0.05). Regarding titratable acidity, it did not vary significantly (p > 0.05): 0.03 to 0.06 g citric acid 100 g⁻¹. This is a concise presentation of all the relevant points of the study. Biscuits are low-acid foods due to their low acidity content.

In an effort to contribute to the oil crops in Ivory Coast, the seeds of Anarcadium occidentale (cashew nuts) were studied. This crop has a high socio-economic importance in Ivory Coast, and the country is the first world producer, the production is mainly destined for export. A homogeneous and representative sample was taken from different producing regions. Biometric characteristics showed a variation in nut weight of between 5–7 g, with a very good number of nuts per kg which vary from 146 to 188 nuts per kg. Measurements ranged from 2.94–3.25 cm in length to 2.06–2.25 cm in width, with no significant differences between the studied regions. Chemical extraction of the oil by soxhlet revealed that the kernels were rich in fat content on average 31.13%; with a peroxide value ranging from 1.69–6.99 meq O2.kg⁻¹ and maximum K232 of 2.32 and free acidity < 2 mg.g⁻¹ KOH Cashew oil has an interesting chlorophyll content, like olive oil (0–10 ppm), which ranges from 2.62 to 8.12 ppm. This oil is rich in oleic acid (63.80%–67.46%), followed by linoleic acid (16.09%–19.59%), and has a low quantity of palmitic acid (7.62%–9.43%).