With increasing incidence of diabetes, use of diabetes specific nutrition sup- plements (DSNS) is common for better management of the disease. To study effect of 12-week DSNS supplementation on glycemic markers, anthropome- try, lipid profile, SCFAs, and gut microbiome in individuals with diabetes. Markers studied were glycemic [Fasting Blood Glucose (FBG), Post Prandial Glucose (PPG), HbA1c, Incremental Area under curve (iAUC), Mean Am- plitude of Glycemic Excursions (MAGE), Time in/above...
protein, fiber, nutrition, quality, fermentation
This study investigated the effects of yerba mate consumption, a South American beverage, on cardiac remodeling in rats. For this purpose, 24 male Wistar rats were divided into Control Group (CG) which received filtered water and a standard diet, and Yerba Mate Group (YM), 6 g of Ilex paraguar- iensis in 100 ml water and the same diet, for 30 days. The YM group showed a reduction in final body weight and food consumption without altering weight gain. Regarding cardiac remodeling, the YM group...
polyphenols, protein, fiber, nutrition, texture
Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the pres- ence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein,...
food science, wheat, protein, nutrition, processing
Introduction: Malnutrition is a major public health problem in Mali, despite the efforts of the government, its technical and financial partners. The aim of this study was to evaluate the integrated management program for acute malnutrition (IMPAM). Methodology: This was a descriptive cross-sectional study that took place from January to December 2020 in the Douentza health district. The study included anyone with at least one malnourished child aged 6 to 59 months in their care who agreed to...
nutrition, processing, quality, analysis, functional
Whey and B-glucans are functional food ingredients that contribute to the prevention of non-communicable diseases. The objective of the study was to develop a functional beverage based on whey, B-glucans, and blackberry concentrate for the prevention of nonalcoholic steatohepatitis, determining its sensory, physicochemical, and nutritional qualities. The following phases were developed: 1) formulation with 75%, 85%, and 90% whey and 25%, 15%, and 10% blackberry concentrate, with a fixed amount...
food science, antioxidants, flour, protein, fiber
The objective of this study is to determine the factors responsible for the acidi- fication of Burundi palm oils. The investigation of the duration of fermentation of palm fruits performed among artisanal producers found that more than 89% of producers from commune of Rumonge ferment for more than 5 days while more than 61% of those from commune of Mutimbuzi ferment for 4 days. The determination of acid value using the method of ISO 660:2009 showed that Dura and Tenera varieties fermented for...
food science, nutrition, processing, quality, storage
Twenty varieties of improved sorghum were grown in Machache at the De- partment of Agricultural Research station, located (29˚22'60"S and 27˚52'0"E) in the central foothills of Lesotho in Maseru district. The varieties were planted in a randomized complete block design. At maturity, they were har- vested, dried, threshed, milled and analyzed in the crop science laboratory at the National University of Lesotho. The proximate and mineral contents were analyzed from samples in a completely...
food science, polyphenols, wheat, flour, protein
The quality of infant flours used during the weaning age is of great im- portance in that it conditions the nutritional health of infants and young children. This study aimed to assess the nutritional and sanitary quality of infant flours produced in the city of Ouagadougou. This was a cross-sectional study including 11 out of 25 infant flour production units that gave their consent to partake in the study. In total, 25 infant flour samples have been collected from July to September 2021. The...
food science, polyphenols, flour, protein, nutrition
Background: The use of social media platforms for health and nutrition in- formation has become popular among college students. Although social me- dia made information readily accessible in different formats, nutritional mis- information promoted by influencers and non-experts caused negative im- pact on diet behavior and perception of body image. Previous research indi- cated that extensive use of social media was positively linked to disordered eating behaviors. Social media platforms like...
food science, noodles, protein, nutrition, analysis
D -Allulose, a rare sugar, exerts anti-obesity effects by inhibiting hepatic li- pogenesis and promoting energy expenditure. Medium-chain triglycerides (MCTs) consist of three medium-chain fatty acids connected by glycerol. MCTs have been extensively investigated for their ability to reduce body fat accumulation. We previously investigated the anti-obesity effects of a combi- nation of dietary D -allulose and MCT (5% - 13%) in rats; however, we could not confirm the anti-obesity effects of MCT...
food science, starch, protein, nutrition, enzymes
In Benin, obstacles to universal access to primary education persist. In rural areas, enrolment and attendance rates remain low due to several factors. Fam- ilies living in poverty may not be able to afford to send their children to school; although the government has eliminated primary school fees, parents still have to buy school uniforms and supplies. There is also an opportunity cost associ- ated with sending girls to school, rather than keeping them at home where they can help their...
protein, nutrition, processing, quality, analysis
Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underuti- lized locally in Kenya; thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the po- tential use of chia mucilage...
food science, starch, protein, fiber, nutrition
Introduction: Food security is one of the greatest challenges that most Afri- can countries face. It is a concept that considers not only food quantity but also food quality. The objective of this study was to describe dietary diversity and food security status at the individual level in Cameroonian populations. Methods: A total of 1180 men and women aged 20 and over and living in the West, North West, and Littoral regions of Cameroon were recruited. Data on dietary habits were collected...
food science, wheat, flour, starch, protein
Enteric viral pathogens are responsible for numerous epidemics associated with the consumption of fresh fruit and vegetable, whether raw or mini- mally processed. The aim of the present study was to assess agricultural prac- tices and the presence of adenovirus (AdV) in fruits and vegetables, manure and irrigation wastewater sampled in the urban and peri-urban perimeters of Ouagadougou. A total of 286 samples including 30 lettuces, 42 tomatoes, 30 carrots, 30 strawberries, 74 manures and 80...
protein, fiber, nutrition, quality, microorganisms
It is well known that Diabetes Specific Nutritional Supplements (DSNSs) are linked to improved glycemic control in individuals with diabetes. However, data on efficacy of DSNSs in prediabetics is limited. This was a two-armed, open-labelled, randomized controlled six-week study on 199 prediabetics [30 - 65 years; Glycosylated Hemoglobin (HbA1c) 5.7% - 6.4% and/or Fasting Blood Glucose (FBG) 100-125 mg/dl]. Two parallel phases were conducted: Acute Blood Glucose Response (ABGR) and Intervention...
protein, fiber, nutrition, quality, safety
The present study aimed to determine whether natural dehydrated feed (DNF) can replace dry extruded feed while preserving the required daily intake, nu- trient digestibility and benefits for immunity and antioxidant response in cats. The animals were divided into two groups of seven animals each. One group received DNF, and the other consumed commercial extruded dry feed (DCF). The experiment lasted 45 days and we measured daily consumption and col- lected blood and feces samples. The animals...
food science, polyphenols, antioxidants, wheat, flour
Research shows that producing fermented camel milk is hard because of the milk’s inability to form a firm coagulum, attributed to low levels of κ-casein and ꞵ-lactoglobulin and the large casein micelle size, leading to a weak net- work of casein formation. In an effort to address this issue, researchers turned to corn starch as a thickening agent, discovering that a concentration of 2.0% effectively improved the viscosity and significantly reduced syneresis in stirred camel milk yoghurt and...
food science, starch, protein, fiber, nutrition
Nutritional status expresses the physiological and nutritional needs to main- tain the composition and adequate functioning of the organism. NRS 2002 and MNA protocols were applied to short-term institutionalized patients in Rio Verde (Brazil). Older adults and people with special needs of all ages, both sexes, regardless of possible pathology they may have, except if it causes contagion, were included, patients duly authorized by the person responsible for the institution and who were able to...
protein, nutrition, quality, sensory, analysis
The exchange of oxygen (O 2 ) and carbon dioxide (CO 2 ) within an incubator has a significant impact on embryonic development (ED) and hatching processes. This study examines the influence of non-ventilation (NV) conditions during the first ten days of incubation at high altitudes on Leghorn hens hatching eggs. Five hundred four hatching eggs were equally divided into three treat- ment groups and placed in twelve incubators (R = 4). The first group was subjected to standard ventilated...
nutrition, quality, color, storage, enzymes
Background: Magnesium, an essential mineral crucial for various bodily functions, has been shown to positively influence sleep patterns. This study aimed to evaluate the efficacy of Food-Grown® magnesium in enhancing sleep quality and duration, as well as overall well-being. Methods: Eighty par- ticipants were randomly assigned to receive either 80 mg of Food-Grown® magnesium or a placebo (microcrystalline cellulose) daily for 8 weeks. Par- ticipants completed questionnaires assessing sleep...
wheat, protein, nutrition, quality, analysis
Phytochemical screening and assay of secondary metabolites, crude extracts with distilled water, aqueous methanol, aqueous acetone and aqueous ethanol of leaves and seeds of Senna occidentalis L. were studied in this work. The aim was to verify the distribution of secondary metabolites according to S. occidentalis organs. Four leaf samples from four different localities (South, East, West and Central Senegal) and a mixed sample of seeds were used. Func- tional molecules such as polyphenols,...
food science, polyphenols, antioxidants, nutrition, quality
The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the fruits of this plant for their valorization. Organic solvent extracts were prepared and subjected to phytochemical screening to determine the nutrients and phytonutrients of this fruit. Raw juice was extracted by trituration without adding...
food science, polyphenols, fiber, nutrition, quality
In this paper, the authors analyzed the correlation between the microbiologi- cal stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several re- dox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and sub- tractive technological...
food science, polyphenols, nutrition, processing, quality
The World Health Organization states that foodborne diseases are a world- wide public health issue. Although street foods can provide nutritious and affordable ready-to-eat meals for city dwellers, their health risks can outweigh the benefits. A cross-sectional study was conducted in the Bamako district, focusing on street food vendors near schools, universities, extensive markets, administrative centers, and major roads. We aimed to sample fifty (50) sellers per municipality, making 300...
food science, protein, nutrition, processing, quality
Coula edulis is non-timber forest product (NTFP) used in Africa for its ha- zelnuts, which contain edible seeds with a demonstrated nutritional potential. However, there have been very few scientific studies of this species in the Re- public of Congo. Thus, the aim of the current study was therefore to deter- mine the fatty acid composition of the oil extracted from Coula edulis hazel- nut seeds collected at random in the Republic of Congo. The oil was extracted using the Soxhlet method and...
food science, protein, nutrition, processing, sensory
Malnutrition refers to the deficiency, imbalances, or excesses in a person’s intake of energy or nutrients [1]. Khan defines anaemia as below level of Haemoglobin in red blood shown by a lower number of functioning red blood cells [2]. The crisis in the North West and South West Regions of Ca- meroon has led to several negative effects on children’s living conditions. There has been an increase in malnutrition and anaemia in the South West Region and Kumba in particular. The main objective of...
nutrition, analysis, health
The aim of the present study was to evaluate the nutritional quality of green and purple eggplant, their antioxidant activity and their nutritional efficacy on Wistar rats. For nutritional quality, the parameters measured are dry mat- ter, protein, lipid, ash, carbohydrate, iron, phosphorus, calcium, magnesium and energy content. For antioxidant activity, the parameters measured are 50% DDPH free radical inhibition concentration and total polyphenol con- tent. Nutritional efficacy was...
polyphenols, antioxidants, protein, fiber, nutrition
Sugar cane juice is a popular refreshing drink in most part of Bangladesh. It has great taste and health benefits; also it is available most of the public places at reasonable prices which consumed by road side customers including gen- eral public, shopping personals, tourists, students. In our country, street ven- dors crushing sugarcane between roller crusher and sold without any heat treatment or preservative, also served with or without added ice and lemon juice. The study aimed to...
food science, nutrition, processing, quality, color
Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduc- tion of cholesterol and the glycemic index. Barley contains the highest be- ta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it...
food science, noodles, wheat, flour, starch
Dough improvers are substances with functional characteristics used in bak- ing industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hy- drocolloids. Gum Arabic from Acacia senegal var . kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the...
food science, wheat, flour, starch, protein
Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as...
food science, wheat, flour, starch, protein
Appropriate feeding practices are important during infancy for good health, growth and development of infants and children. WHO revised its earlier rec- ommendation of Exclusive Breastfeeding (EBF) of infants from 4 to 6 months of age to EBF until about 6 months of age, with the addition of complemen- tary foods thereafter. This recommendation confirms that breast milk alone is sufficient to meet infants’ nutritional requirements for the first 6 months of life. The main objective of this study...
nutrition, quality, analysis, health
Coccidiosis is a disease caused by intracellular protozoan parasites, specifically belonging to the genus Eimeria. These parasites target the gastrointestinal tract in different types of hosts, causing sores in the intestinal lining. The presence of these lesions reduces the animal’s ability to digest and absorb nutrients, significantly impacting their overall performance. The current study aimed to explore the potential correlation between seasonal variations and the incidence of Eimeria...
protein, nutrition, microorganisms, analysis, health
The physicochemical characteristics of Khaya senegalensis seed oil were in- vestigated. Iodine value, saponification value, percentage free fatty acid (FFA), acid value, and peroxide value were the chemical parameters examined in the oil analysis, while specific gravity and refractive index were examined as physical parameters. The results showed that the acid value was 1.18 ± 0.01, the saponification value was 191.76 ± 0.01 mgKOH/gm, and the iodine value was 102.79 ± 0.01. It contained 0.59 ±...
food science, antioxidants, flour, starch, protein
Background: Over the past 20 years, cultured meat has drawn a lot of public attention as a potential solution to issues with animal husbandry, including inadequate use of natural sources, improper animal welfare practices, and possible risks to public health and safety. The novel method of producing meat through culture reduces the need for animals to produce muscle fiber, thereby obviating the necessity for animal slaughter. Apart from its ethical advantages, cultured meat presents a possible...
food science, protein, fiber, nutrition, processing
In this study, ozone gas was applied to samples of durum wheat stored in four experimental groups (durum wheat without any treatment for comparison, durum wheat treated with ozone, purified durum wheat, and purified durum wheat treated with ozone). Two groups were treated with ozone gas at 3 ppm concentration for 1 hour. Groups were then placed in air-tight glass jars and stored for 6 months at variable temperatures between 24.7˚C to 34.8˚C. Mi- crobiological (total count bacteria, yeast/molds...
food science, polyphenols, wheat, flour, starch
The purpose of this study is to investigate the physicochemical properties of some local varieties of onion ( Allium cepa L.) and compare them with an imported variety, all collected in May 2021. Proteins, reducing sugars, lipids, and polyphenol content were estimated according to the AFNOR standar- dized methods. The determination of calcium, magnesium, iron, sodium, po- tassium and phosphorus was performed by atomic absorption spectrophoto- meter coupled with a CCD detector. The results...
food science, polyphenols, antioxidants, protein, fiber
Low nutrient density and bulkiness of complementary foods, early introduc- tion of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection and high mortality. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap ( mesh rice water) fofo...
food science, flour, starch, protein, nutrition
This study discusses the composition analysis and comparison of Jaboticaba under different processing conditions for fermented liquid, jam, fruit powder, and fruit vinegar. The differences and comparison of the contents of total po- lyphenols, anthocyanins, resveratrol, superoxide dismutase, small molecular peptides and ellagic acid in their products were analyzed. After analysis and comparison of results, the content of total polyphenols was found to be the highest 44.82 ± 0.89 (mg/g) after...
food science, polyphenols, protein, fiber, nutrition
Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have anti- oxidant activity, mainly related to the presence in cloves of phenolic com- pounds, such as flavonoids, terpenoids and eugenol. In turn, the most com- mon uses of gum arabic are in the form of powder for addition to soft drink syrups, cuisine and baked goods, specifically to stabilize the texture of prod- ucts, increase the viscosity of...
food science, antioxidants, protein, fiber, nutrition
Objective: The measurement of phase angles is an important monitoring pa- rameter and supplementation with omega-3 could promote benefits by mod- ulating the electrical potential of membranes and increasing body cell mass. This study aimed to evaluate the effectiveness of omega-3 fatty acid supple- mentation on the phase angle of people living with HIV/AIDS. Methods: In this study, 63 individuals of all genders who were undergoing outpatient fol- low-up and showed lipodystrophy due to highly...
protein, nutrition, quality, safety, analysis
This study determined the nutritional status of households in North western region of Cameroon using weighed food intake. Twenty–two rural and 106 urban households were randomly selected for weighed food intake Descrip- tive and inferential statistics were used to analyze collected data and signific- ance at p < 0.05 accepted. Corn fufu with huckleberry was the most frequent- ly consumed meal with little or no animal-source protein. Protein and B group vitamins intake of respondents in both...
food science, starch, protein, fiber, nutrition
Background: 1-3, 1-6 β-glucan derived from Baker’s yeast ( Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing inci- dence of URTIs as well as being a low risk for negative side effects. The cur- rent study aimed to examine the effects of yeast β-glucan (Angel Yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hun- dred and thirty-one males and females aged...
protein, nutrition, quality, safety, analysis
Curry leaves, scientifically termed Murraya koenigii, are renowned in South Asian cuisine for their flavor enhancement and potential health benefits, in- cluding antioxidative, anti-inflammatory, and antidiabetic properties. This study aimed to evaluate the impact of thermal processing methods on curry leaves by analysing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant activity, and metabolizing enzyme inhibition. Fresh curry leaves were subjected to thermal...
food science, polyphenols, antioxidants, starch, protein
We determined whether the inclusion of 100 g/kg dry matter of grape po- mace silage (GPS) and grape pomace bran (GPB) as substitutes for other tra- ditional fiber sources in the diet of steers (Charolais x Nellore) would im- prove carcass characteristics, meat quality and composition, and shelf life. Twenty-four animals (248 ± 19.32 kg of initial body weight) were fed a high concentrate diet for 121 days. Carcass characteristics were measured, and the longissimus dorsi muscle was analyzed for...
food science, polyphenols, antioxidants, wheat, flour
Background: Non-communicable diseases are increasing among adolescents. The decision about diet is the foundation of eating habits that could persist to adulthood. Dietary decisions, which usually are hard to change later in life, make nutrition education at school paramount to prevent obesity and NCDs, and promote healthy eating. Objectives: To assess level of nutrition aware- ness and knowledge of healthy eating and food intake behaviors and associa- tion with Body Mass Index (BMI) and age....
food science, starch, protein, fiber, nutrition
Food safety and hygiene practices require a multisectoral approach including food, water, sanitation, waste management, transport, education, trade, poli- cies and programs that enable safe food preparation, storage and service. Un- safe food can cause illness keeping people from achieving their full potential and death. This was a descriptive study that uses a mixed method approach to derive insights into the characteristics of food vendors related to demogra- phy, knowledge, practices,...
nutrition, quality, storage, safety, analysis
Background: This study assessed the effect of a nutrition education interven- tion. This intervention aimed to improve the knowledge, attitudes, and prac- tices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after...
food science, nutrition, quality, storage, safety
Introduction: Obesity and overweight are a public health problem. The gen- eral objective was to determine the epidemiological aspects of obesity, over- weight and associated risk factors in a semi-urban environment. Patients and Methods: This was a cross-sectional, descriptive study conducted on No- vember 28 and 29, 2023 in Sébikotane. It focused on volunteers for screening for chronic non-communicable diseases. Epidemiological and clinical data were evaluated. Results: One hundred and...
nutrition, analysis, health
Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to car- diovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a souma- ra-based food broth was carried out with the aim of promoting the consump- tion of organic broth made from nere seeds (soumara). That is to alleviate cer- tain metabolic diseases, which is...
food science, polyphenols, antioxidants, wheat, starch