By Ebele Orakpo

Researchers at the Centre for Applied Sciences and Technology Research: Food Science and Technology Programme of Ibrahim Badamasi Babangida University (IBBU), Lapai, Niger State, in their continued effort to ensure food security in Nigeria, began production of nutritious beverages from abundant local fruits and herbs found in the area. They also designed and fabricated a multi-purpose mixer with contributions in cash and kind from Tetfund and the university. Excerpts:

NUTRTIOUS beverages using native fruits, herbsAccording to the researchers – Dennis  Balogu, Cornelius  Orishagbemi, Theophilus Ikegwu and Babatunde Jubril- “considering the fact that  Niger State is an Agricultural producing state with over 78 per cent of its employed residents in Agriculture, IBB University, Lapai lays emphasis on research that will improve the standard  of living and well-being of farmers which will enhance the national food security of Nigeria.

*Cashew fruit juice

The objectives of the research projects is to focus on productivity and value-added processing of Nigerian indigenous foods and vegetable crops in order to increase Nigeria’s degree of food security.

We are involved in several food processing and quality assurance researches, development of indigenous alterative food processing technologies to provide affordable processed and packaged foods and also to reduce dependency on foreign fabricated food processing technologies.

Beverages

A beverage is any liquid  other than water, intended for drinking, and may be alcoholic or non-alcoholic. The development and processing of beverages from fruits and vegetables sourced from Northern Nigeria is due to the readily available fruits and vegetables in large quantities from the zone.

Fruits and vegetables like mango, cashew apple juice, and zobo, Moringa oleifera and kunun aya (tiger nut milk) are found in large quantities in this part of the country. Niger State has numerous fruits and vegetables, including herbs which could be utilised for production of fresh beverages.

In line with the vision and mission of  the university, IBBU has perfected methods of processing cashew, apples and mangoes into juices and fruit drinks.

Method

Cashew, apples and mangoes were purchased from Lapai. The cashew nuts were removed while the cashew fruits were pulverized and then pulped. After pulping, it was sieved using muslin cloth to obtain the fresh juice.

The juice was pasteurized after addition of sodium metabisulfite and sodium benzoate as bacteriostat. Pasteurized fruit juice was then cooled, packaged in 100 ml plastic bottles and then stored in a refrigerated condition.

 Food Ingredient Drier

This is a cross-air circulation drier (Dehydration Chamber) whereby the hot fluid circulates over the solid and liquid food matrix. The drier has shallow perforated trays mounted on racks. Food may be sprayed on the perforated trays or added to unperforated trays (if liquid) before drying. This drier contains a heater and a fan to circulate hot air at very high velocities, and an exhaust where hot air is sucked out of the cabinet/chamber.

It is dually powered by gas and electricity heater to ensure continuous power supply during drying operations. The drier has dual alternate energy inputs: electricity and gas. The design is such that, in the absence of electricity, gas could be used for the drying of food and food ingredients.

The motor of the electricity supplied inlet is rated 1 horsepower with energy input of 0.75 KW, 38 volt and 2 ampere while that of the gas is rated 0.5 horsepower. The air velocity within the drier is 5 m/s.