Papers by Cornelius Adamu
Food Systems Resilience [Working Title], Apr 12, 2022
Our world is incredibly diverse and beautiful, everything we do has an impact on the environment,... more Our world is incredibly diverse and beautiful, everything we do has an impact on the environment, and our actions are intertwined. Recognizing how our actions affect the Earth on a global scale means, we need to change the way we do things. We must ensure that the value society derives from our actions comes at a low cost to the environment. A sustainable strategy to establish a resilient food system is to ensure that human demand for the Earth's resources for food is kept within the supply of these resources. While more than 800 million people worldwide suffer from chronic malnutrition, our food systems emit roughly a third of all greenhouse emissions. Also, over 80% of our biodiversity gets lost. Hence, scaling up food system is simply not an option to feed nine to ten billion people by 2050 as we will need to produce more food in the next four decades than all of history's farmers have harvested in the last eight thousand years. Therefore, rather than upscaling, the global food systems require transformation. Four critical aspects of this transformation include: "Boosting the small; Transforming the Big; Losing Less; and Eating Smarter." Examining these four areas more deeply, it becomes evident that, while new technology will be critical to the transformation, government involvement, as well as better financial and behavioral change from residents and consumers, will be required. This chapter focuses on these four pillars that make up the global food system transformation for resilience.
Department of Geography, Faculty of Earth and Environmental Sciences, Bayero University Kano This... more Department of Geography, Faculty of Earth and Environmental Sciences, Bayero University Kano This study assesses the level of risks and damages associated with flood disaster in the area for five years (2014-2018). Makurdi has been ravaged with episodes of floods over the years. The aim of the study is to assess flood risk in Makurdi. A combination of both field and archival data were used, and survey method involving the use of questionnaire was adopted in obtaining the required information, Digital Elevation Model (DEM) was also employed in identifying flood-prone areas. Findings from the study revealed that flood is the most common environmental disaster in the study area 97.75%, mismanagement of water reservoirs (mainly dams), heavy rainfall, and inadequate drainage facilities are the major causes of the flood disaster. The frequency of flood occurrence in the study area was found to be often, occurring at uneven intervals. About 447.02km2 of land area (55.6%) is exposed to a hi...
Food Systems Resilience [Working Title], Apr 12, 2022
Our world is incredibly diverse and beautiful, everything we do has an impact on the environment,... more Our world is incredibly diverse and beautiful, everything we do has an impact on the environment, and our actions are intertwined. Recognizing how our actions affect the Earth on a global scale means, we need to change the way we do things. We must ensure that the value society derives from our actions comes at a low cost to the environment. A sustainable strategy to establish a resilient food system is to ensure that human demand for the Earth's resources for food is kept within the supply of these resources. While more than 800 million people worldwide suffer from chronic malnutrition, our food systems emit roughly a third of all greenhouse emissions. Also, over 80% of our biodiversity gets lost. Hence, scaling up food system is simply not an option to feed nine to ten billion people by 2050 as we will need to produce more food in the next four decades than all of history's farmers have harvested in the last eight thousand years. Therefore, rather than upscaling, the global food systems require transformation. Four critical aspects of this transformation include: "Boosting the small; Transforming the Big; Losing Less; and Eating Smarter." Examining these four areas more deeply, it becomes evident that, while new technology will be critical to the transformation, government involvement, as well as better financial and behavioral change from residents and consumers, will be required. This chapter focuses on these four pillars that make up the global food system transformation for resilience.
Department of Geography, Faculty of Earth and Environmental Sciences, Bayero University Kano This... more Department of Geography, Faculty of Earth and Environmental Sciences, Bayero University Kano This study assesses the level of risks and damages associated with flood disaster in the area for five years (2014-2018). Makurdi has been ravaged with episodes of floods over the years. The aim of the study is to assess flood risk in Makurdi. A combination of both field and archival data were used, and survey method involving the use of questionnaire was adopted in obtaining the required information, Digital Elevation Model (DEM) was also employed in identifying flood-prone areas. Findings from the study revealed that flood is the most common environmental disaster in the study area 97.75%, mismanagement of water reservoirs (mainly dams), heavy rainfall, and inadequate drainage facilities are the major causes of the flood disaster. The frequency of flood occurrence in the study area was found to be often, occurring at uneven intervals. About 447.02km2 of land area (55.6%) is exposed to a hi...
Global Scientific Journals, 2020
Bread is widely consumed in the World. Bread always serves as food for both Urban and rural dwell... more Bread is widely consumed in the World. Bread always serves as food for both Urban and rural dwellers, high and low income earners.The use of pumpkin seed milk addition in wheat flour, from 0 to 40 ml each, for the production of bread was investigated. The physical, proximate analysis, and sensory evaluation of the bread samples were determined. The crude protein, crude fibre, ash contents, moisture, carbohydrates and energy of the pumpkin seed milk fortified breads increased progressively with increase in the proportion of pumpkin seed milk, with the 40ml having the highest values of 39.50% moisture 12.50% Protein, 6.40% Fat, 2.20% crude fibre, 2.65%ash 63.25% Carbohydrate and 360.60kcalenergy respectively, while lowest values were recorded for the 0 ml pumpkin seed (control sample) milk bread. The crude fibre was observed to decrease with corresponding increase in the percentage of pumpkin seed milk. The physical evaluation shows that no significant differences were observed between the 0 ml and the various pumpkin seed milk in the attributes of specific volume, density, length, and diameter. However, there was a significant difference (p≤0.05) between the control and fortified pumpkin seed milk in terms of loaf weight, and volume with increased with increase in pumpkin seed milk. There were significant differences (p<0.05) between the control (0 ml) and the Pumpkin Seed milk Bread up to 40 ml substitution in all the sensory attributes tested; crust, taste, aroma, shape, internal texture, appearance and general acceptability. Hence the Pumpkin Seed milk Bread had highest Hedonic mean scores in all the sensory attributes tested.
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Papers by Cornelius Adamu