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The downstream insulin signaling, such as phosphatidylinositol-3-kinase (PI3K)/protein kinase B (Akt) pathway, is an important step for skeletal glucose disposal through the translocation of glucose transporter (GLUT)-4. In addition, the master of energy regulator adenosine monophosphate-activated kinase (AMPK) is also involved in GLUT-4 translocation, independent from the PI3K/Akt pathway. Fermented cassava tuber or gatot is a traditional food from Indonesia with antihyperglycemic properties. However, the molecular mechanism leading to this effect is unclear. Therefore, this paper aims to evaluate whether the antidiabetic activity of gatot is through PI3K/Akt dependent or AMPK pathway.

Diabetes mellitus was induced in 20 male Wistar rats by intraperitoneal injection of 65 mg/kg body weight streptozotocin and 230 mg/kg body weight nicotinamide. Diabetic rats were randomly allocated into four groups; negative control, positive control (metformin 100 mg/kg body weight), fermented cassava diet replacing 50% of carbohydrate (FC-50) and 100% of carbohydrate (FC-100) in the diet. Serum glucose, insulin and lipid profile were analyzed before and after four weeks of intervention. Genes expression of PI3K subunit alpha, PI3K subunit beta, PI3K regulatory subunit, Akt and AMPK were analyzed using real time polymerase chain reaction (PCR). GLUT-4 protein expression was performed using immunohistochemistry.

There is a significant difference (p = 0.000) in serum glucose, insulin, total cholesterol, triglyceride, high density lipoprotein (HDL)-cholesterol and LDL-cholesterol between groups. Skeletal AMPK gene expression was higher and significantly different between FC-100 (p = 0.006) and healthy control groups. No significant difference was observed in the messenger ribonucleic acid (mRNA) expression of the PI3K/Akt pathway among groups. GLUT-4 expression was highly expressed in a positive control group followed by FC-100.

This paper did not characterize the bioactive component that is responsible for increasing mRNA expression of AMPK. This paper also did not analyze the phosphorylation of PI3K/Akt and AMPK that are important in activating the protein.

To the best of the authors’ knowledge, this is the first study that showed the antidiabetic activity of traditional fermented food is through AMPK-dependent activity.

Food taboos during pregnancy and the postpartum period have been linked to increased risk of maternal and neonatal death. This paper aims to present plant-based food restrictions on Southeast Asian women during pregnancy and after giving birth and the rationale behind such cultural practices.

Google® Scholar, PubMed and Scopus search using the term food taboo, its synonyms and truncations, in combination with the terms pregnancy, postpartum and breastfeeding, and with the name of the Southeast Asian countries, was conducted from January to February 2017. Articles were included in the review if their full texts were accessible online, in English, published from 2005 to 2016 and if they contained primary data from either quantitative or qualitative method.

A total of 281 articles were downloaded, and 28 were included in this review. The food taboos and the reasons for avoidance were collated and grouped per their occurrence and according to the country or countries where they are practiced. In total, 14 papers generated data on food taboos during pregnancy, 16 papers on postpartum food taboos and/or 6 on breastfeeding.

This review pools together relevant information about plant-based food taboos Southeast Asian women adhere to during pregnancy and after giving birth. However, data are absent for some of the Association of Southeast Asian Nations (ASEAN) countries, and there is a need for more research to get up-to-date information on the local women’s adherence to these cultural practices.

The knowledge of these practices can support stakeholders who are contributing to the reduction of maternal and under-five mortality ratios in Southeast Asia.

This is the first review paper on food taboos covering all ASEAN members and highlighting the need for cultural sensitivity to properly address maternal and child health problems in the region.

The purpose of this paper is to analyse the effects of the determinants of farmer participation in value addition through cassava processing in Nigeria.

This study employs the probit model to analyse the determinants of farmer participation in value addition whereas the Tobit model is used to investigate the determinants of the extent of producer’s involvement in value addition using a data set of 400 cassava farmers drawn from the Oyo State of Nigeria.

The findings further indicate that among other factors, human capital factors including farmer age and location variable tend to reduce farmer participation in value addition through processing whereas experience and record keeping promote farmer participation in cassava processing. Institutional variables, notably membership of farmer association, extension access and credit access, enhance farmer participation in value addition. Finally, ownership of a radio set, a television set and access to electricity strengthen the value-adding capacity of farmers.

This study only considers the determinants of producers’ participation in cassava processing but does not explicitly analyse the impact of value addition on their profit margin. This issue would form a basis for future research to enhance knowledge in the extant literature.

The study suggests that if the value-adding capacity of farmers is strengthened, rural economy is likely to be improved upon through the proliferation of rural food processing enterprises.

Despite the relevance of developing food value chains in Africa and integrating farmers in them, there are limited studies on promoting value addition among farmers. This study contributes to narrowing this knowledge gap.

This study analyses income inequality and distribution patterns among key actors in the cassava value chain. The study also identifies factors that influence profit of key actors in the cassava value chain.

The study was conducted in Oyo State, Nigeria, using primary data from 620 actors, consisting of 400 farmers, 120 processors and 100 traders in the cassava value chain. The Gini coefficient was used to estimate income inequalities within and between actors. Multiple linear regression was applied to identify factors that influence the profit of the actors in the cassava value chain.

The result shows a gender pattern in the participation in the cassava value chain: men dominate in the production, whereas women mostly engage in processing and marketing of processed cassava products. We also find that incomes are unequally distributed among actors, favouring traders and processors more than farmers in the value chain. Women are better off in processing and trading of value-added products than in the raw cassava production. Spatial differences also contribute to income inequality among farmers in the cassava value chain. An increase in farmers and processors’ incomes reduces inequality in the value chain while an increase in traders’ income widens inequality. Age is significantly negatively correlated with actors’ profit at 1%, while educational level significantly increases their profit at 5%. Processors and traders with large households have a higher profit. We also find that farm size, experience and labour input have significant positive effects on farmers’ profit only at 5%. Membership in an association increases farmers and processors’ profit at 1 and 10%, respectively.

The study recommends that agricultural policies that promote agrifood value chains should aim at minimizing income inequality by targeting vulnerable groups, particularly female farmers to achieve sustainable development in rural communities.

Existing studies recognise income inequality in agricultural value chains in sub-Saharan Africa. However, there are few rigorous quantitative studies that address this pressing issue. Our paper fills this knowledge gap and suggests ways to minimise income inequality in the agri-food value chain, using the example of the cassava value chain in Nigeria.

The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.).

The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp.

The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

Commercialization of cassava is increasing because of increased urban demand for processed products and increased recognition of the industrial potential of the crop. This study aims to examine the cassava value chain in Ghana and its implications for upgrading.

A combination of purposive, simple random and snowball sampling methods was adopted to select key actors in the cassava value chain. A semi-structured questionnaire was used to collect primary data. Analysis of the data was largely descriptive, except for profitability of cassava production in selected regions, which was examined by employing gross and net marketing margin analysis. A comprehensive value chain map was generated to show the different product pathways for cassava from the farm gate to the final consumer, and roles of key value chain actors and their relationships were summarized through simple narrations.

Evidence has shown chains of more than four different channels through which fresh cassava roots move from the farm gate to final consumers. Production of cassava in Ghana is profitable, generating positive net marketing margins across major producing centres. Processing of cassava has both dry and wet/fresh value chains depending on the derived products for the final consumer. There is weak governance system in the cassava value chain in Ghana as majority of actors use spot market transactions in dealing with trading partners. The use of standardized grading and weighing system is very limited in the chain, and limited access to credit is a critical constraint to value chain upgrading.

With the exception of results from the profitability analysis of producers, the findings on marketing margins of other value chain actors may not be generalizable. Future studies could determine the profitability associated with cassava value-adding activities like processing into various forms and explore the possibility of converting waste from processing into energy.

The study includes implications that focus on product and process upgrading efforts by smallholders in the cassava value chain. This paper recommends innovative financing models for smallholders to improve access to microcredit via internal and external funding sources.

This paper reveals specific intervention areas in which smallholders can direct efforts in an attempt to improve the cassava value chain through product, process and functional upgrading.

The purpose of this study is to compare food consumption and dietary diversity in smallholder cassava value chain households (CVCHs) and non-cassava value chain households (non-CVCHs).

A total of 572 rural households were selected using multi-stage sampling from Oyo and Kwara states, Southwest Nigeria. Socio-demographic, 24 h dietary recall and food frequency questionnaires were used to collect data. Household Dietary Diversity Score (HDDS) and the Minimum Dietary Diversity for Women of Reproductive Age (MDD-W) were measured.

The mean age of respondents was 49.1 ± 17.3 years, 68.3 per cent were female, household sizes ranged from 2-20 with an average of 8 members. Most households consumed monotonous staple-based diets mainly from roots and tubers, cereals and legumes. There was no significant difference in HDDS (6.70 ± 1.37 and 6.77 ± 1.12; p = 0.12) and MDD-W (4.78 ± 1.12 and 4.95 ± 1.16; p = 0.09) for CVCH and non-CVCH respectively. About one-third of all women did not achieve the MDD-W score required for micronutrient adequacy, with the main dietary gap being vitamin A-rich fruits and vegetables.

The findings suggest that there was no influence of households’ involvement in cassava value chain activities on their pattern of food consumption and dietary diversity.

While cassava value chain activities have potential for improved livelihoods among its actors, a nutrition-sensitive approach needs to be incorporated to translate this into their improved food consumption, dietary diversity and nutritional (particularly micronutrient) status.

This study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.

The milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.

The results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL⁻¹ h⁻¹. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.

The finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.

This paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.

1. Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

2. Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

3. Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

4. Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

The cheapest and most rapidly available metal for agro‐processing equipment fabrication in Nigeria is plain carbon steel. However, there are some aggressive ions present in raw agricultural and food products, which may attack the steel components of these processing machinery, resulting in their untimely failure in service. The present study investigates the effect of fluid squeezed from cassava tuber on the corrosion behaviour of mild steel.

The investigation involved periodic weight loss measurements of 0.8 per cent carbon and 0.36 per cent carbon steel rods as they were exposed to cassava fluid. The relationships between loss in weight of the exposed samples and exposure period were determined. Models were developed to relate corrosion rate in each environment with total surface area and exposure period.

The results show that 0.36 per cent carbon steel was less affected by corrosion than 0.18 per cent carbon steel, with corrosion intensity in both cases, increasing with duration of immersion. Generally, there was low level of corrosion resistance (high corrosion rate) by the two steel materials. The correlation coefficient between the experimental values of corrosion rates and predicted values (using the developed models) was high.

In food and agricultural industries, product quality, health and sanitation issues are the major concerns. The industries cannot tolerate corrosion deposits in the manufactured products. Hence, material selection for machinery fabrication is essential. In line with this, the results of this study indicate that mild steel materials are unsuitable for use in cassava processing without some forms of surface treatment.

The aim of the paper is to evaluate the microbiological and physico‐chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria.

Fresh pounded yam was prepared in the laboratory by a modification of the traditional method, and then fermented for varying periods of time (0‐96hrs), also essentially by the traditional method. Analysis was carried out on the products following documented and established procedures.

Data obtained indicated noticeable increases in the populations of all the groups of microorganisms investigated with increases in fermentation time, except coliforms which declined in population after 24 hours. Heating of the samples after each fermentation interval resulted in significant reductions in microbial populations such that coliforms could not even be detected after 24 hours of fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. The samples also became softer with increases in fermentation period. The heated samples were considered safe microbiologically, since they contained neither coliforms nor faecal coliforms.

The consumption of fermented pounded yam is encouraged since it is safe microbiologically and develops a desired flavour, while further research should be carried out on the nutritional benefits.

The findings here suggested that adequate heating after fermentation is necessary to eliminate any potential microbial contamination, and for full flavour development.

The results of this research contribute to the knowledge of fermented foods, especially those that are indigenous to Nigeria and West Africa.