Turmeric (Curcumin longa) from Nigeria: Utilization, consumer awareness, composition, functional properties and impact of processing on digestion and nutritional quality.

The project focuses on the improved use of turmeric (Curcuma longa) in traditional foods to advance the livelihoods of local populations through better nutrition and increased trade opportunities in Nigeria. This thesis specifically targeted Nigeria where the government is currently promoting the cultivation of turmeric to improve rural livelihoods. To attain the general objective, the thesis addressed the effect of processing and food matrix on the antioxidant and nutritional quality of turmeric-fortified street-vended zobo drink and soya milk. Overall, the specific objectives of the thesis were to: • Collect information about traditional methods of processing and utilisation of turmeric; • Critically review studies on how consumers appreciate the use of turmeric in traditional and ethnic foods; • Examine the consumer acceptability and attitudes of Nigerians to novel turmeric-fortified drinks; • Investigate if adding turmeric will improve the nutritional and antioxidant qualities of the developed turmeric-fortified street-vended drinks; and • Assess bioaccessibility of curcumin in turmeric-fortified street-vended drinks. A consumer-oriented approach will be applied to ensure that the improved foods are developed matching the needs and preferences of the target groups. The research will be conducted by means of surveys, literature review and standard laboratory analysis.