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This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The presence of antinutritional factors (ANFs) alongside hardness-to-cook have been identified as reasons for the neglected and under-utilized status of AYB, a protein-rich legume. Various researchers have focused on ways to reduce these ANFs. However, breeding varieties of AYB with low levels of these ANFs offers a more satisfactory long-term solution to this problem.

Fifteen genotypes of AYB were grown in three different locations – Abakaliki (6° 19′ N 8° 6′ E), Enugu (6° 52′ N 7° 37′ E) and Ibadan (7° 26′ N 3° 53′ E). The locations are representative of the major areas where AYB are produced in Nigeria. Seeds were collected and analysed for the presence of haemagglutinin, phytic acid, trypsin inhibitors and tannin.

Genotype effects were strongest in controlling haemagglutinin content, while environment was the major source of variation for phytic acid, trypsin inhibitors and tannin content. Therefore, variability in the levels of these ANFs in AYB depends largely on the environment where they are grown. Genotype × environment was significant for all the ANFs.

The implication of this is that an AYB genotype grown and safely consumed in an environment could have antinutritional effects when grown and consumed in another environment.

While research has been carried out on genotypic variations in ANFs of AYB, limited work has been done on the effect of genotype × environment interactions on these ANFs.

The aim of this chapter is to study catastrophic pandemics which have occurred in the twentieth and twenty-first centuries and their disruptive impact on tourism mobility. A detailed study of past pandemics is conducted starting from the black death or bubonic plague of 1346 to the recent COVID-19 outbreak and effect of these diseases on the tourism and economy of the infected countries. Studies show that influenza pandemics will prove to be the most dangerous in future, and the next outbreak could occur from any of the 16 known HA (haemagglutinin) subtypes. Also, it is found that tourism itself has been responsible for spread of pandemic outbreaks as countries around the world put an enormous emphasis on increased growth of tourist numbers. Among recent pandemics, it was severe acute respiratory syndrome (SARS) that caused the major decrease in international tourist arrivals although for a short term. Such pandemics have a negative effect on tourism destinations by damaging their image and competitiveness, and as a result, leading to disruptions in mobility of tourists, with Asian countries being the most at risk of such disruptions. Therefore, the findings of this study stress the need for pre-crisis management to handle such outbreaks, better traveller tracking system to check infected persons and the need for tourism destinations to diversify their economies to reduce dependency on tourism.

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

At the commencement of this decade, leaving behind the “striking seventies”, we christened it the “anxious eighties”, for there was a profound disquiet and uncertainty among most of the population, a fear that things were going to get worse, but they could have hardly expected the catastrophic events of the year 1981. The criteria of quality of life are its richness, grace, elegance; by the promise it contains; inspiration and purpose, hope, determination (to survive, to make certain that the evildoer is not permitted to succeed), love of one's country — pro patria, of other days.

It is estimated that food allergy affects about 7% of children and milk allergy accounts for about 1–3% of that 7%.

Phytic acid and mineral absorption. In 1925 Sir Edward Mellanby demonstrated that when puppies were given a diet poor in vitamin D and calcium, and containing large amounts of bread, they developed rickets. At first this was thought to be due to the growth promoting properties of the bread which allowed the puppies to grow at a rate faster than their bones could lay down calcium. However, it was later shown to be caused by the presence of a compound of inositol combined with six molecules of phosphoric acid. The formula of this compound, which is phytic acid, is shown in the figure.

Soya milk possesses dietetic properties, which include lower contents of saturated fat, cholesterol and lactose, and can reduce the risk of cardio vascular diseases. Partial substitution of milk solids with soya solids during the preparation of yoghurt further enhances its dietetic features.

Attempt has been made to highlight the nutritional and therapeutic properties of soya milk and its suitability for the manufacture of soyoghurt with enhanced dietetic properties. Basic steps for the manufacture of soyoghurt, such as preparation of soya milk base, addition of stabilizers, sweetening agents, starter cultures and flavors and storage stability of the finished products are described.

Soya solids in various forms such as soya milk, soya bean paste, soya protein concentrate and soya bean flour may be adopted during the manufacture of soyoghurt, but their concentration must be kept within the limits to sustaining the acceptability of the product. Problem of objectionable bean flavour and slower metabolic activity of starter cultures in soya milk can be solved with starter manipulation and introduction of sweetening agents and flavours.

Possession of nutritional and therapeutic qualities by soya beans have led to their exploitation for the manufacture of soyoghurt. Consumption of soyoghurt among health conscious people and allergic sufferers in search of meat replacer and dairy alternatives should be encouraged.