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Machine Learning Prediction of Groundwater Contamination Vulnerability Using Hydrogeophysical Indicators in Ibadan, Nigeria
(IndabaX Nigeria, 2026) OJO ODUNAYO TOPE
Groundwater contamination threatens aquifer sustainability in crystalline basement land-scapes experiencing rapid urban growth. This study employs machine learning to estimategroundwater contamination vulnerability in Ibadan, southwestern Nigeria, using hydrogeo-physical indicators from 353 Vertical Electrical Sounding (VES) surveys. Key parameters—overburden thickness, aquifer resistivity, basement resistivity, longitudinal conductance,and transverse resistance—characterized aquifer protective capacity. Conventional indices (Groundwater occurrence, Overlying lithology, Depth to groundwater [GOD] and modified GODT including overburden thickness) defined vulnerability classes as supervised labels.The Random Forest classifier achieved accuracy = 0.94, precision = 0.94, recall = 0.93,F1-score = 0.93, AUC = 0.95. Overburden thickness and longitudinal conductance were the most significant predictors. The model identified fifteen high-vulnerability zones versus nine from conventional GODT, demonstrating ability to capture nonlinear interactions conventional methods miss. This approach contributes to evidence-based water resource management in urban aquifer systems.
Multiple starter cultures fermentation of salted soybean-daddawa- a West African condiment
(Journal of the Saudi Society for Food and Nutrition (JSSFN), 2023) Fawole, Abosede Oyeyemi
Study had suggested that multiple starter cultures fermentation of soybean-daddawa holds great promise for its industrialization but there is no report on effect of salt (NaCl) inclusion on the optimized process. The present work investigated the influence of NaCl inclusion on multiple starter cultures fermentation of soybean-daddawa. Salted (1%) and salt-free seeds of soybean were fermented into soybean-daddawa using multiple culture systems of Bacillus subtilis LB3, Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides ssp cremoris LAB5. The different fermentation sets were assessed for protease and α-amylase enzyme activities (U/ml), Free Amino Acids (FAA) and Total Soluble Sugars (TSS) (mg/g), pH and Titratable acidity (TTA) (mg/g lactic acid). Sensory evaluation of the products was also carried out. In fermenting salted seeds, protease and α-amylase enzyme activities increased from 396 – 997, and 81- 209 respectively while the corresponding values for the salt-free samples were 414 – 914, 76 –184. FAA contents of fermented salted and salt-free seeds were 30.3 - 36.7 and 30.6 – 38.1 respectively and the values for TSS were 88.8 – 95.3, 85.6 – 106 respectively. At the end of 65 h fermentation, no significant difference (p > 0.05) existed in the pH of all the fermented soybean-daddawa. Sample obtained using mixed culture of Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides ssp cremoris LAB5 resulted in the highest TTA value of 4.3 mg/g lactic acid in the fermented salted seeds.. All the fermented seeds were organoleptically acceptable to the soybean-daddawa consumers but the panellist demonstrated highest preference for salted soybean-daddawa fermented with the ‘cocktail’ culture of Bacillus subtilis LB3, Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides ssp cremoris LAB5. Results of the present study suggest that inclusion of NaCl (1%) has the capability of consolidating on the potentials of multiple starter culture fermentation of soybean-daddawa. This holds a great promise for subsequent industrialization of soybean-daddawa production.
Nutritional and Phytochemical Profiling of Snack Foods Enhanced with Cashew Pomace
(N I G E R I A N A G R I C U L T U R A L J O U R N A L, 2025-12) Fawole, Abosede Oyeyemi
Cashew pomace (CP), a residual by-product of cashew apple processing, has long been regarded as agro-industrial waste. Its potential as a rich source of dietary fibre and antioxidants has been underexplored. Thus, the study aimed to investigate its potential application as a functional ingredient that could enhance the nutritional profile and health-promoting properties of snack products. Fresh cashew fruits were harvested from the biological garden of the Nigerian Stored Products Research Institute (NSPRI). Juice was extracted, and the resulting by-product (CP) was dried for 72 hours and then homogenized. Functional snack formulations were developed by fortifying wheat flour (WF) with cashew pomace flour (CPF) at inclusion levels of 2.5%, 5%, and 10% to produce chin-chin, cookies, and puff-puff. Proximate analysis, functional properties, mineral analysis, antinutrient tests, and antioxidant tests were conducted. Incorporation of CPF at 2.5%, 5%, and 10% significantly increased ash, fibre, and carbohydrate content. Compared to the control sample, fortified snacks showed increased bulk density, water absorption, and swelling capacity. Sensory scoring using a nine-point hedonic scale indicated that CPF can be incorporated in the range of 2.5–5% for snack purposes, whereas higher substitution levels negatively affected some sensory attributes. Although fortification enhanced nutritional quality, it also resulted in increased levels of phytates, tannins, and saponins, indicating potential mineral bioavailability constraints. Incorporating cashew pomace into functional snacks at controlled levels offers a sustainable approach to snack fortification and food waste valorization, with further processing required to mitigate anti-nutritional effects.
Nutritional and sensory properties of soybean fortified composite ogi – A Nigerian fermented cereal gruel
(African Journal of Microbiology Research, 2011-09-30) Fawole, Abosede Oyeyemi
The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.
Nutritional enrichment of Lafun: An African fermented cassava food, using Lactobacillus plantarum and Saccharomyces boulardii
(International Journal of Food Science and Nutrition, 2021-03-15) Fawole, Abosede Oyeyemi
Lafun is one of the regularly consumed fermented cassava food in many parts of West Africa, though it is nutritionally inferior in terms of protein and mineral contents. In the present work, the possibility of nutritional enrichment of lafun by controlled fermentation of cassava root tuber using Lactobacillus plantarum and Saccharomyces boulardii was carried out. Three samples of lafun were produced using the two organisms as monoculture and mixed culture while the fourth sample that was obtained from spontaneous fermentation served as control. The pH and titratable acidity (TA) (mg lactic acid/g ) of the fermenting roots were measured at 0th and 72nd hour of fermentation. Standard methods were used for the determination of proximate parameters such as crude protein, ash, lipids, crude fibre, moisture content and carbohydrate. All samples were analysed for phosphorus, calcium, magnesium, potassium, sodium, manganese, iron, copper, and zinc. The pH changes observed for Lactobacillus plantarum fermentation (LPF), Saccharomyces boulardii fermentation (SBF), mixed culture fermentation (MCF) and spontaneous fermentation (SF) were from 6.2 to 4.3, 6.2 - 5.3, 6.1 - 4.6, and 6.2 - 4.9 respectively while the TA increased from 0.6 in all samples to 9.9, 3.6, 8.4 and 7.0 in LPF, SBF, MCF, and SF respectively. Lafun sample obtained from SBF had significantly higher (p < 0 .01) proximate values (protein: 1.70%; ash: 15.20%; crude fibre: 5.80%) than those obtained from SF (protein: 1.25%; ash: 12.42%; crude fibre: 1.41%), LPF (protein: 1.13%; ash: 2.26%; crude fibre: 3.14%), and MCF (protein: 1.60%; ash: 11.53%; crude fibre: 4.22%). Of all the four fermentation setups, SBF had the highest P (0.07%), Ca (0.80%), K (1.86%), Mn (10.39 ppm), Cu (4.42 ppm), and Zn(16.91 ppm) contents. This study shows a potential for nutritional improvement of lafun using Saccharomyces boulardii as starter culture.