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The study analyzed smoked fish marketing in selected local government areas in Kebbi State, Nigeria. The broad objective of the study was to assess the profitability of smoked fish marketing in selected local government areas , Kebbi state. Data was collected from 120 smoked fish marketers using simple random sampling techniques. The data was collected using a structured questionnaire. The data collected were analyzed using both descriptive and inferential statistics. The result revealed that the majority (41.7%) of the fish marketers fell within 21-30 years, the majority (65%) of the respondents were male, about (91.7 %) were married, about (51.7%) of the respondents in the study area do not have access to formal education. Further, the result showed that (55%) of the respondents in the study area had 21-30 years of marketing experience. Also, the result reveals that the majority (54.2%) of the smoked fish marketers are small-scale operators. The study has shown that the distribution channels of smoked fish in selected local government areas (Bagudo, Bunza and Yauri) are decentralized channels in which the consumers can also obtain their fish directly from the producer. It was concluded that smoked fish marketing in selected local government areas of Kebbi State is profitable despite the problems encountered. It is recommended that financing of smoked fish marketing requires access to affordable and timely credit facilities to facilitate and sustain efficient and effective marketing processes, to minimize high cost of transportation as a result of rising fuel price and bad roads.

Keyword: Analysis, Smoked, Fish, Marketing, Nigeria.

Service personnel deployed in Himalayan regions at higher altitude are often distraught both psychologically and physically due to the ubiquitous environmental conditions, strenuous field activities and the associated metabolic alterations in their nutrient and energy requirements. Hypobaric hypoxia, physical exercise and heightened metabolic rate causes oxidative/ reductive stress due to activation of reactive oxygen and nitrogen species [RONS] generating systems causing oxidative damage to lipids, proteins, and DNA. The antioxidants produced insitu fall short of the natural buffering capacity. Potential antioxidant vitamins – A, E, and C particularly from natural sources have been found to control the negative influence of free radicals and allied disruptive reactions. Hence, an attempt has been made herein to design, formulate and develop ready-to-eat type of Antioxidant Rich Nutrient [ARN] Bars using cereals, pulses, fruits and vegetables etc., which are known to be rich in vitamin–C, β- carotene, vitamin E, iron and selenium. Fruits and vegetables processed with Green Energy have been used herein due to their better micro nutrient density and longer storage stability. The ARN bars developed in the ready-to-eat compacted form and packaged in metalized polyester (12μ) LD/ LLD (MP, 75 μ) pouches have been found to be shelf stable for nearly four months, with no adverse effect on their safety of consumption, organoleptic quality and antioxidant potency. These ARN bars when used by the Service Personnel as a snack food are expected to meet their additional antioxidants demand.

Keywords: Service Personnel, High Altitudes, Antioxidant Capacity, Green Energy, Solar Drier, Fruits and Vegetables.

The improvement of existing irrigation systems offers the promise of increased yields and cropping intensities. This will result in employment expansion, increased food production and low food prices in the economy. In a nutshell, it leads to the development of all sectors of the economy through the growth and prosperity of the agricultural sector. It is particularly so in the agriculturally based underdeveloped countries like India. Therefore, many economists emphasize the contribution of irrigation to the agricultural sector and its importance in the economic development of underdeveloped countries. It is concluded from observations of the study that the minor irrigation has played a major role in the upliftment of rural livelihoods. In this context the governments at all levels must encourage minor irrigation schemes, our agriculture dependent economy would further deteriorate as perennial river waters are not accessible to a significant segment of the farming community. To overcome various major irrigation-based problems (environmental and socio-economical), it is essential to strengthen the minor irrigation, especially the tank and groundwater-based schemes. These schemes can be made successful if the farmers are allowed to participate from the planning stage, as demonstrated by APFAMGS. Since the state govt. is fully aware of the importance of minor irrigation, needed steps have to be taken on a priority basis.

Keywords: Minor Irrigation, Upliftment of Rural Livelihoods and growth and prosperity of the agricultural sector.

Micro algal cultivation is emerging field in biological science especially algological domain. Before going mass cultivation these algal species to prepare mother culture under axenic species under suitable culture medium. Many researchers and algologists are trying their best combinations different organic, inorganic chemical with precious proportions to formulate suitable algal culture media. This review will be highlight the compilations of different culture media domains and their supplementary compositions how to transformation growing, mother culture, sub culture and harvest practices these fields. Most wildly cultivated micro algae are Spirulina, Chlorella, Chlamydomonas, Dunalliella, Botryococcus, Phaeodactylum, Thalassiosira, Pseudonana, Nannochloropsis, Oscillatoria and Isochrysis. This review focusing on four microalgal species such as Spirulina, Chlorella, Dunalliella,Chlamydomonas.

Keywords: Microalgae, Culture Media, Chemical Composition, Formulation.

Nutraceuticals provide the benefits of nutrients and pharmaceuticals together for disease prevention and therapy. Bioactive compounds are produced by plants, animals, fungi, algae and bacteria. Nutraceuticals are found to be beneficial for health related problems or diseases such as hypertension, oxidative stress, obesity, hypercholesterolemia, diabetes, fatigue and anxiety. Plant foods possess several components but their bioavailability is enhanced through biotechnological interventions using fermentations or enzymatic processes. The bioavailability is increased in fermentation through β-glucosidase mediated reactions produced by fermentative microorganisms. The benefits rendered by probiotics, prebiotics and synbiotics are enormous and they synergise health benefits of bioactive compounds produced by plants. Currently conjugated linoleic acid is produced by enzymatic transformations and lactic acid bacteria using less valued raw materials. Metabolic engineering has further broadened the vistas of nutraceuticals for large scale production in heterologous hosts in a cost effective manner using microorganisms and fermentations. Some important vitamins such as vitamin B12 and low calorie sweeteners i.e. tagatose, sorbitol, mannitol and L-alanine have been produced using microbial systems. In the current manuscript we described microbial bioprocess based processes for nutraceuticals production and their applications with some emphasis on waste or less valued food by-products for bioactive conversion and extraction.

Starch is a functional element in food that serves as a vitally important source of energy. In fried foods like potato chips, french fries, instant noodles, and coating flour, starch is the primary ingredient. Deep frying changes the structure of foods and adds extra oil to them. When it comes to cooking and processing food, deep-fat frying is by far the most popular technique employed by consumers, eateries, and factories around the globe. Most obviously, it slashed processing times and allowed for the creation of novel foods with appealing sensory properties. After being ingested, the starch and fat found in deep-fried foods are digested by enzymes in the human body, yielding glucose and fatty acids as the primary source of energy. Overconsumption of these deep-fried starchy meals, however, has been linked to an increase in body fat, obesity, and the onset of several different degenerative and cancerous conditions. Pressure frying, microwave frying, vacuum frying, radiant frying, and air frying are only a few of the alternative frying technologies that can lower the amount of processing toxicants in fried foods. In this analysis, we look at how the new frying technique has influenced the industry.

Keywords: Starchy foods, deep frying, Alternative frying method, Food products.