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The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between 4.9 × 106 cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and 8.10 × 106 cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of “lafun” were found to be Aspergillus niger which ranged between 4.6 × 105 cfu/mL in Eleso and 8.1 × 105 cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets.

Purpose This paper aims to examine the concept of poverty and malnutrition in Africa, implications and the way out. Design/methodology/approach Several literatures were reviewed on the causes, modes, implications and solutions to the contemporary challenges of poverty and malnutrition in Africa. Findings Poverty and malnutrition are two sides of a coin that are ravaging the African continent. These were as a result of underdevelopment, maladministration and lack of focus and vision by the generations of leaders saddled with administration in different African countries. Poverty in Africa embraces lack of basic human needs faced by people in African society. Many African nations are very poor, and their income per capita or gross domestic product per capita fall toward the bottom of list of nations of the world, despite a wealth of natural resources. In 2009, according to United Nations (UN), 22 of 24 nations identified as having “Low Human Development” on the UN’s Human Development Index were in sub-Saharan Africa and 34 of the 50 nations on the UN list of least developed countries are in Africa. The UN Food and Agriculture Organization estimates that 233 million people in sub-Saharan Africa were hungry/undernourished in 2014-2016 (its most recent estimate). In total, 795 million people were hungry worldwide. According to the World Bank, sub-Saharan Africa was the area with the second largest number of hungry people, as Asia had 512 million, mainly due to the much larger population of Asia when compared to sub-Saharan Africa. World Bank also reported in 2012 that sub-Saharan Africa Poverty and Equity Data was 501 million people, or 47 per cent Poverty has also been reported as the principal cause of hunger in Africa and the principal causes of poverty have been found to be harmful economic systems, conflict, environmental factors such as drought and climate change and population growth. Originality/value This study examined the concept of poverty and malnutrition in Africa, the implications and the way out.

Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and mineral compositions as well as functional, pasting, and sensory characteristics of the samples were determined. The results of proximate analysis showed that crude fiber ranged between 1.95% and 3.19%, carbohydrate was between 49.70% and 52.98% and protein was 6.92% and 10.25%, respectively, while iron was between 27.07 mg/100 g and 29.30 mg/100 g. Swelling capacity of the experimental samples showed a significant difference from that of control. Peak viscosity ranged between 97.00RVU and 153.63RVU for experimental samples compared with 392.35RVU obtained for the control. Most of the sensory properties for the experimental samples were significantly different from the control. This study showed that bread with better quality and acceptability can be produced from wheat-unripe banana blends. 365

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