The antisickling and anti-oxidative effect of the Cajanus cajan, Glycine max, and their blends were investigated in sickled erythrocytes. The powdered samples were analyzed for their nutritional and anti-nutritional constituents. Their aqueous extracts were analyzed for in vitro antioxidant activities. The extracts were incubated with sickled erythrocytes at 37°C for 6 hours and the antisickling effect examined via microscopic analysis. The blend was the most active and its incubated cells were subjected to anti-oxidative analysis which covers for GSH, SOD, catalase, and lipid peroxidation (LPO). Chemical functional group of the treated cells was analyzed with FTIR spectroscopy. The in silico binding of the predominant amino acid to hemoglobin was also investigated. An increased concentration of leucine was observed in the blend compared to that of C. cajan and G. max, respectively. Vitamins C, B6, and B9 were the only vitamins observed in the blend. Phytate and oxalate were present in all samples. All extracts displayed significant (p < .05) scavenging activities. Treatment with the blend exacerbated SOD and catalase activities as well as the GSH level, while suppressing LPO. FTIR analysis of the treated cells showed the presence of hydrophobic functional groups. Leucine was the predominant amino acid, and it showed a potent molecular interaction with HIS-87 residue of the alpha chain of 1HCO. C. cajan and G. max blend inhibited sickling activities of sickle erythrocytes, while concomitantly exacerbating their endogenous antioxidant enzymes activity and modification of the functional chemistry. Practical applicationsCajanus cajan and Glycine max are among the common underutilized legumes in Nigeria. Aside their nutritional properties, these legumes have been used from time immemorial for the treatment and management of various ailments. Sickle cell anemia is a class of hemoglobinopathy common in Sub-Saharan Africa. There have been concerns about its treatment owing to the increasing scourge of the disease coupled to the financial burden of its management. This study reports the ability of the potentials

Diabetes mellitus type 2 (T2DM) is a growing burden in the global public health and economic systems. Older adults are more than two times predisposed to T2DM and they are more likely to develop T2DM-related complications. A complex interaction of genes, diet and environment is a key factor in the development of this chronic metabolic disorder. With nutrigenomics, researchers are beginning to understand this interaction. This review aims at examining gene-diet relationships concerning T2DM as well as the applications and potential of nutrigenomics in managing geriatric type 2 diabetes. Several genome-wide association studies have documented susceptibility genes for T2DM. Among these genes are TCFL2, PPARGγ, CAP 10, ADBR3, DPARGCIA, and ENPP genes. Several bioactive compounds in foods have also been shown to act as switches on T2DM susceptibility genes, aiding in the progression or inhibition of the disease. These findings have helped in developing nutritional recommendations that are relevant to the management of T2DM particularly in carriers of these susceptibility genes. In this comprehensive review, the current trends, and prospects of nutrigenomics as an intervention for geriatric diabetes is explained.

Bambara groundnut (BGN) [Vigna subterranean (L) Verdc] and Pigeon pea [Cajanus cajan (L.) Millspaugh] are grain legume species grown in tropical and subtropical parts of the world. Both legume grains are highly nutritious and have been used as food and medicine for both humans and animals. However, Bambara groundnut and pigeon pea are still highly underutilized and produced in low quantities despite their nutritional benefits. This review examines nutritional properties, medicinal uses, nutraceutical potential and the limitations in the utilization of bambara groundnut and pigeon pea. Scholarly articles and organization white papers were searched for using various word combinations of traditional farm practices, modern agricultural practices, traditional medicinal uses, nutritional composition, biochemical composition, Bambara groundnut and pigeon pea. Bambara groundnut and pigeon pea are popularly used as medicine in many parts of Africa. Both species are rich sources of bioactive compounds and several studies have documented their efficacy against several diseases. Bambara groundnut has been used to treat polymenorrhea, venereal diseases, cataracts, and morning sickness. The stem, leaves, seeds, and roots of pigeon pea plant has been used to treat many diseases in many parts of the world. Bambara groundnut has been found to be a potential dietary probiotic, antioxidant, antibiotic and anticancer. Hypocholesterolemic, anticancer, hepatoprotective, antidiabetic and antimicrobial activities have been documented for pigeon pea as well. However, low yield, unfavourable land tenure systems, unimproved varieties, diseases, and pests are the major constraints of the traditional production of bambara groundnut and pigeon pea. Both legume grain species are important sources of nutrients and they both possess strong potentials to be nutraceutical agents against many diseases including malnutrition. However, advanced and intensive research on pest management, improvement of the traditional landrace cultivars for improved yield and palatability as well as formulation of favourable land tenure policies are recommended for better adoption, utilization and commercialization of bambara groundnut and pigeon pea.

The food industry has continued to evolve in terms of technologies employed in food processing. These advancements are because of increasing demand of food. Many industries are beginning to explore new technologies to enhance maximum efficiency and productivity across the food value chain. Artificial Intelligence (AI) is one of the emerging technologies that have found great relevance in the food sector. AI is simply the creation of smart machines capable of exhibiting human intelligence. This technology uses algorithms like machine learning and deep learning to mimic human behavior. AI has continued to find relevance in food processing and has proven to be an added advantage to the industry. In this article, we considered the relevance of AI to the food industry, its various applications in food processing, benefits, and setbacks to its adoption in the food industry.

Colorectal cancer (CRC) is a menace in the global public health system. According to GLOBOCAN reports, colorectal cancer is the second most diagnosed cancer in the world with more than 1.9 million cases and 935,000 deaths in 2020 alone. Diet plays a key role in exposing humans to environmental carcinogens and anti-carcinogens, consequently mitigating or aiding in the development of various cancers. CRC is most prevalent in western countries with a high intake of saturated fats, refined carbohydrates, and processed meat. CRC was an extremely rare disease in Africa some decades ago, but the situation is fast changing. The traditional African diet consists of leafy, roots and cruciferous vegetables, fruits, roots, tubers and plantains, legumes, whole grains, and spices, all of which have been shown to possess protective effects against CRC. However, the effect of urbanization has contributed to the shift of dietary choices among the African population to consuming more ultra-processed foods with high levels of unhealthy components that have originated from colorectal cancer prevalent regions. This review evaluates the current nutritional challenges of the African diet to colorectal cancer and the potential roles of the traditional African diets and lifestyle modification in the prevention and management of colorectal cancer.