The preparation of moi-moi either from cowpea flour (processed by dry-milling) or paste (processed by wet-milling) has evolved from the indigenous processing methods. Feasibly, freezing should enhance the characteristics of the cowpea grain, and when combined with conventional processing, help to improve emergent products. In this current work, therefore, the combined impact of freezing with soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi were studied. Analysis of flour functionality involved the determinations of moisture content, bulk density, oil absorption capacity, swelling index and water absorption capacity, whereas those of moi-moi products involved gel strength, sensory and (product) yield. Across the cowpea flour samples, the functional attributes significantly differed (p < 0.05). Moi-moi products' gel strength of dry-milled appeared higher than wet-milled by specific variety and soaking times. Moi-moi products' sensory attributes of taste, color, texture and general acceptability resembled (p > 0.05), except for the aroma (p < 0.05). Moi-moi products' yield varied widely (p < 0.05) by different reconstituted water volumes. Overall, combining freezing with conventional processing that involved reconstituted water volumes of cowpea promises an enhanced moi-moi yield.

Nutraceuticals play wide range of important roles, from health promotion, increasing life expectancy, maintaining body cell integrity, to reducing the risks of many diseases. As consumers continue to be attracted to nutraceuticals, such as superfoods, vegetables, fruits, high-protein foods, eating healthy intertwines with finding the right balance. Nowadays, the nutraceutical industries are among the many that target to meet the dynamically growing consumers' expectations. Moreover, foods and agricultural commodities contain bioactive constituents, which are mostly responsible for their nutraceutical functions. How nutraceuticals, especially functional foods, etc., help in tackling health challenges increase the interest among several researchers in this subject area, and given the ever-growing need across communities around the globe for healthy living, strengthens the need for continued synthesis of published information to supplement existing knowledge. This overview, therefore, discusses natural nutraceuticals, especially functional foods, their major bioactive components, formulation, health benefits for disease prevention.

This contribution aims to add a voice towards enhancing the detection of adulteration in bioactive food products. Bioactive foods—strongly associated with plant-based chemical compounds, have been shown to boost human immune function and promote health/wellbeing. On the other hand, adulteration generally makes food products to fall short of legal standards, become impure, unsafe and not wholesome. Given that food products can get adulterated either accidentally, intentionally, metallically or naturally, foods that contain bioactive compounds will not be exempted. Adulteration and adulterants therefore pose serious danger to both authenticity and quality of bioactive foods. Considering this challenge, rapid detection methods are needed to enhance the authenticity of bioactive product quality as well as consumer confidence/safety.