The processing of this popular root tuber into different products (gari, fufu, pupuru) is not without hazards both to the environment, the processors, and even the consumers. This study, therefore, investigated cassava processors' awareness of occupational and environmental hazards associated with and factors affecting cassava processing in three states-Oyo, Ogun and Ondo in Southwestern Nigeria. A total of 380 cassava processors were purposively and randomly selected from the three states. Data were collected through the use of structured interview guide using the participatory and focus group approach with the assistance of experienced enumerators. The data were analysed using frequency counts and percentages. Results from the study showed that majority (68.9%) of the respondents involved in cassava processing were females, 65.7% are between the ages of 31-50 years which means that they were still in their active age, 48% have between 4-6 persons as household size, 64.2% had one form of education or another which is a good indicator of their level of understanding especially where a technology involves a little technicality. Another 55.5% of the respondents took cassava processing and marketing as their primary occupation. A larger percentage (74.5%) of the respondents indicated that the Agricultural Development Programme (ADP) is their source of information. The result also showed that processor's awareness of occupational hazards associated with the different stages of cassava processing vary because their involvement in these stages also varies. They were also aware of environmental hazards associated with cassava processing. Majority (97.7%) of the respondents combined conventional and modern methods of cassava processing. Majority of the respondents also complained of lack of water (78.4%), lack of effective channel for cassava effluent (64.5%), lack of labour (80.3%) and unstable price of cassava products (70.3%) as major factors affecting cassava processing in the study area. It is, therefore, recommended that for proper channeling be made for cassava effluent, cassava peels should be sun-dried and used as livestock feed, government and the community should provide a borehole or a deep well as this will improve cleanliness of the environment cassava products. Key stakeholders can also participate in the design of processing site from inception so as to reduce the problems faced by cassava processors during processing.

Soyabari in various blends namely A0 to A6 were produced from maize and soybean flours. The nutritional, physical and acceptability characteristics of the blends were investigated. The products were found to be superior to the customarily eaten Nigerian abari (maize meal) in terms of protein content and digestibility. With increasing level of soyflour supplementation of the maize flour, the overall balance of amino acid, available lysine, protein digestibility, total ash as well as energy density increased. Also firmer, smoother, lighter and more yellowish and attractive products were obtained as a result of supplementation. The blend produced at 30% level of supplementation was assessed similar in texture to cowpea moin-moin (cowpea meal). All blends were equally acceptable as the control abari but the blend produced from 40% soyflour supplementation was judged more similar in most characteristics to cowpea moin-moin. Blends A3 and A4 (30 and 40% level of soyflour supplementation respectively) are recommended for adoption based on its protein quality, physical and acceptability characteristics. The two formulations are suitable for combating protein malnutrition in a predominantly starch and cereal based diet.

A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was named as the 'soyabari snack stick'. The chemical composition of representative extruded products indicates a high level of crude protein, fat, energy, available lysine and improved in vitro digestibility compared to the usual maize-based products. The level of stachyose and raffinose were greatly reduced in the extruded products compared to raw soya. Formulations using various additives yielded products suitable for different consumers' preferences such as hot, sweet, bland, gritty or crispy and acceptable to taste assessors. Soyabari snack sticks were equally acceptable as Bombay mix, a product on the market in London. Sensory analysis showed no significant differences in the two products but the crude fibre content of Bombay mix was higher while the protein was slightly lower than for soyabari sticks. Local ingredients can produce acceptable extrudates.

Freshly-blanched soybean seeds, mixed with grains of freshly-harvested green field maize were combined, in ratios of 5:1 (A), 4:1 (B), 3:1 (C); 2:1 (D), 1:0 (E) and 0:1 (F), to prepare soy-corn milk. Dried flakes of soy-corn milk were analysed for their in vitro digestibility (IVD) and assessed on the performance of rats fed with the test materials. Protein content of the blends increased with the increased amount of soybean in the blend. The IVD of Blend C (88 per cent) was superior to the IVD of all other test blends but was similar to that of casein (90 per cent). Highest weight gain, feed intake, estimated nitrogen intake, PER, BV and NPU were associated with Blend C, and values reported for this blend compared favourably with a casein diet. Implications of the results are discussed in terms of searching for a means of combating malnutrition.

PurposeThis study seeks to investigate the comparative effects of local and imported coagulants on tofu yield and quality.Design/methodology/approachSoymilk was extracted from soybean variety, TGX‐923‐24 using cold water extraction method. The milk extract was coagulated to tofu using fermented maize liquor (FML), Alum solution (AS), lime‐juice (LJ), lime solution (LS), Calotropis procera stem extract (BSE) and calcium sulphate solution (CSS) fresh yields of tofu ranged from 318 to 380 per 200 g of bean, moisture content 60 to 72 per cent and protein 51 to 62 per cent. Yield of tofu coagulated with CSS was the highest (p < 0.05). Tofu coagulated with LS, AS, and FML gave similar yields which was significantly (p < 0.05) higher than LJ and BSE coagulated tofu. The moisture content ranged from 60 to 72 per cent.FindingsLS coagulated tofu had highest moisture content (p < 0.001) while AS coagulated tofu gave the lowest moisture content (p < 0.001). Protein content was significantly highest in LS coagulated tofu and closely followed by the value for FML coagulated tofu (p < 0.001). Sensory scores for both fresh and fried tofu showed that FML coagulated tofu was the most preferred by tasters in all parameters tested.Originality/valueFermented maize liquor is recommended for use in tofu production where available, based on its comparative yield, protein content and the superior acceptability attributes of tofu produced from it. The production of tofu using FML as coagulant could be easily achieved from an enterprise that only involves low capital input, thus making tofu a cheap and affordable source of protein for combating protein malnutrition.