Malnutrition in children under the age of 5 is a public health problem in Guinea, particularly in our schools, and has a negative impact on children’s development. It is in this context that the present study on the evaluation of the nutritional status of pre-school children in nursery schools in the commune of Ratoma was carried out. A cross-sectional and descriptive study was carried out from 25 January to 02 March 2020 in ten (10) schools in the Commune of Ratoma, with a total of 402...
food science, protein, nutrition, quality, analysis
This descriptive cross-sectional study investigates the relationship between feeding practices and the hemato-parasitological profile of children aged 6 to 59 months in the prefecture of Fria. Data were collected from November 4 to December 4, 2024, from a sample of 450 children, including 116 aged 6 to 24 months, incorporating socio-demographic, anthropometric, hematological, parasitological, and nutritional parameters. Although 83.3% of the children exhibit normal nutritional status, acute...
protein, nutrition, quality, storage, safety
Background: Cancers remains to be the high mortality disease in the world. Despite significant advances in the basic research and clinical practice, treat- ments such as surgery and chemoradiotherapy have side effects. And the re- search on food and cancers has grown exponentially over the decades. Objec- tive: The purpose of this minireview is to summarize the relationship between various food and cancers. Methods: The search strategy uses the keywords “cancer AND food consumption AND diet”...
food science, polyphenols, antioxidants, starch, protein
The study aimed to produce complementary infant flour with local ingredients available in the town of Bongor for children aged 6 to 24 months. The study took place at the Department of Life and Earth Sciences, nutrition option in Bongor, Chad from December 2022 to June 2023. The formulated flours are called SHAB (70% Sorghum + 13% Bean + 16% Peanut + 1% Baobab), SHAM (70% Sorghum + 13% Bean + 16% Peanut + 1% Moringa oleifera) and SHAP (63% Sorghum + 20% Bean + 16% Peanut + 1% Potato)....
flour, protein, fiber, nutrition, quality
Background: Chronic liver disease (CLD) is a long-term progressive deteriora- tion of liver functions, leading to fibrosis and cirrhosis. Malnutrition and sarco- penia are common in CLD patients, worsening treatment outcomes and survival rates. This study investigates the impact of an oral nutrition supplement (ONS) on malnutrition in CLD patients. Materials and Methods: A multi-centre sin- gle-arm, prospective interventional study was conducted with 76 malnourished CLD patients at Gleneagles...
protein, fiber, nutrition, processing, quality
The article contains a list of 14 structured technical sheets on roots, rhizomes or tubers that will serve as guidance in improving the quality of health of people. The used method was through an active search for literature that brought the observed aspects to the structuring of the technical sheets, i.e., liter- ature that contains data related to composition, active ingredients, interaction (when described in the consulted literature), health condition in which they may be useful in helath...
food science, antioxidants, flour, starch, protein
Food is vital for the growth of humans especially children. Irregular growth in children can lead to many health hazards ranging from physical impairment to death. In Sierra Leone, poor Infant and Young Child feeding practices are predominant, with only 32% of children being exclusively breastfed and 42% appropriately fed with complementary foods, some of which are produced home-made. This study aimed to assess the quality of home-made produced baby foods and their impact on the health of...
food science, flour, protein, nutrition, processing
Early onset of hypertension (HTN) raises the risk of cardiovascular disease (CVD), the leading cause of death in the U.S. For university students who do not follow healthy diets or lifestyles, high blood pressure (BP) may be mark- edly prevalent. Researchers utilized a cross-sectional design to assess HTN prevalence and its risk factors among college students (N = 123). Self-admin- istered surveys comprising four validated questionnaires: the Perceived Stress Scale (PSS), Rapid Eating...
wheat, fiber, nutrition, quality, analysis
Polygala multiflora Poiret is an oleaginous plant in Burkina Faso, but most of its quality characteristics remain unexplored. This work aimed to evaluate the chemical and sensory quality of Polygala multiflora Poiret crude oil. Chemical parameters were determined using AOAC standards. The sensory analysis of the samples was carried out using three tests (descriptive and hedonic classi- fication). Principal component analysis (PCA) was used to establish the rela- tionship between the panelists’...
food science, antioxidants, protein, nutrition, processing
Increasing access to locally produced, safe, nutritious and affordable comple- mentary foods is essential to combat micronutrient deficiencies in young chil- dren in low- and middle-income countries. Two formulations of sweets based on jujube, baobab fruit powder and sweet potato puree were produced, and their nutritional values and sensory properties such as taste, smell, color and acceptability were assessed. The formulation containing the most jujube pow- der, baobab fruit and sweet potato...
food science, antioxidants, wheat, flour, protein
Athletes often use branched-chain amino acid (BCAAs) supplements with a ratio of 2:1:1 (leucine:isoleucine:valine) for their impact on muscle building. Research suggests that by altering the ratio, an improvement in glucose me- tabolism might be possible. The purpose of this study was to examine how isoleucine would influence glucose tolerance. We recruited healthy male (n = 13) and female (n = 5) participants who were asked to fast for 12 hours before coming to the laboratory. A fasting blood...
protein, fiber, nutrition, safety, analysis
Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the det- riment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by trans- forming them into jam. Specifically, the aim was first to characterize the sen- sory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as...
food science, antioxidants, protein, nutrition, processing
Background: Malnutrition, a serious public health concern, is influenced by various factors. Objective: The study aims to explore malnutrition issues among infants under five years old in Guéra Province. Methods: The study used a cross-sectional design and a two-stage cluster sampling method to select par- ticipants. The study population was infants aged between 0 - 24 months. Data collection was done between June 2023 and September 2024; it included an- thropometric measurements, blood...
protein, nutrition, processing, storage, safety
Background: In the global burden of non-communicable diseases, the top slot among them all is occupied by various cardiovascular diseases (CVD), which also claim primacy in mortality rates. Generally speaking, the pathophysiolog- ical pathway frequently involves either (or a combination of) elevated serum cholesterol levels, predominantly attributed to dietary patterns characterized by extremely high levels of saturated and trans-fat consumption. Day-to-day nutritional epidemiology among...
food science, protein, nutrition, processing, quality
Non-communicable diseases (NCDs) are on the rise worldwide and in devel- oping countries like Botswana. Unhealthy eating habits and lack of proper nu- trition knowledge cause non-communicable diseases and affect adolescents. It is in adolescence that eating habits are formed that persist till adulthood. Life- style interventions are needed to curb NCDs in adolescents. This paper reports the findings of a study that aimed to validate a lifestyle intervention program and its effect on food...
protein, nutrition, quality, color, analysis
Objective: This study assessed the effects of consuming acetic acid bacteria ( Gluconacetobacter hansenii GK-1) for 12 weeks on fatigue induced by tem- porary mental stress. Methods: This randomized, double-blind, placebo-con- trolled, parallel-group study included 100 healthy male and female adults aged 20 - 64 years. Participants consumed either the G. hansenii GK-1 supplement (9 × 10⁹ cells/day) or a placebo daily for 12 weeks. The impact of temporary mental stress on fatigue in G. hansenii...
food science, protein, nutrition, safety, analysis
Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. Accord- ing to the World Health Organisation, PEM accounts for 49% of the 10.4 mil- lion deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and tex- turized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of...
food science, wheat, flour, starch, protein
Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials re- mains challenging, particularly when the packaging is intended for food prod- ucts with high moisture content, such as meat. In response to this challenge, a novel film comprising a blend of collagen fiber and polyvinyl alcohol, supple- mented with varying concentrations of oregano and rosemary essential oils, was developed. The mechanical...
food science, polyphenols, starch, protein, fiber
The expression palm wine is used both for palm tree sap and spontaneously fermented sap. Here, the expression refers to the sap of the palm tree. Palm wine has a significant social and cultural value, contributing to food security in many African, Asian countries, and in the Brazilian northeast. This study aims to characterize the sap of Elaeis guineensis from Senegal (Casamance). A comprehensive and in-depth chemical analysis was conducted, covering vari- ous parameters and utilizing advanced...
food science, protein, fiber, nutrition, processing
Background: The degradation of dynamic vision due to aging and visual dis- play terminal (VDT) work is considered to significantly affect the quality of daily life. The intake of green tea containing epigallocatechin gallate (EGCG) has been reported to improve dynamic vision and is expected to prevent its decline. However, no clinical study has ever been conducted to evaluate green tea’s effect on dynamic vision in humans. Therefore, we aimed to evaluate the effects of a supplement containing...
antioxidants, protein, nutrition, processing, quality
In Africa—and more specifically in Chad—fish consumption remains rela- tively low, despite the fact that fish is a rich source of proteins, vitamins, and essential fatty acids. This study aimed to assess the microbiological and nutri- tional quality of processed fish consumed in N’Djamena, the capital of Chad. A total of 16 samples of Clarias gariepinus (African catfish), processed through smoking and drying, were collected from the Dembé and Taradona markets in October 2024. A survey was...
food science, protein, nutrition, processing, quality
Hidden hunger is also known as micronutrient deficiency, a form of malnu- trition that occurs when individuals consume an inadequate amount of essen- tial vitamins and minerals. In this review paper, we aim to provide a compre- hensive overview of hidden hunger, including its causes, consequences, and interventions, as well as identify research gaps and future directions. We hope to contribute to the development of effective strategies for addressing this problem in South Kivu Province,...
food science, antioxidants, wheat, flour, protein
In Guinea, gari is a consumer product for children. However, gari taken in isolation is a nutrient-poor food and does not cover the nutritional needs of the latter. The objective of this study is to biochemically characterize gari en- riched with sprouted sesame flour. Thus, the roots of three varieties of cassava (TME419, Samou-ya and Banankougbé) produced in Guinea and supplied by the Agronomic Research Center of Foulaya were studied at the UFR of Bio- technology at the University Félix...
food science, flour, starch, protein, fiber
To analyze the effects of plasmalogen-containing scallop-derived lipids on lifespan, health span, and neuroendocrine status, we assessed the effects of these lipids on the lifespan, health (motility), aging (lipofuscin accumulation), oxidative stress resistance, and neurotransmitter (dopamine, serotonin, and oxytocin) levels of Caenorhabditis elegans. The administration of scallop-de- rived lipids extended the lifespan of C. elegans and suppressed the age-related reduction in movement....
protein, nutrition, processing, quality, analysis
Protein-energy malnutrition (PEM) is one of the leading causes of death for under-five children in developing countries like Malawi. This is because these children consume more products made from whole maize flour, like fritters ( zitumbuwa) , with poor protein content. Pumpkin seeds are locally available and contain high amounts of protein and amino acids like lysine. This makes pumpkin seed flour a good choice to improve the protein quality of fritters when combined with maize flour. This...
food science, wheat, flour, starch, protein
Introduction: The prevalence of diabetes mellitus (DM) continues to increase worldwide. In Kisangani, cases of DM are continuously recorded in healthcare facilities. This study was aimed at determining the prevalence of DM and de- scribing the hygiene and dietary measures recommended for patients admit- ted to selected Kisangani hospitals from 2018 to 2021. Methods: This facility- based descriptive and cross-sectional study was conducted in Kisangani, Tshopo province, Democratic Republic of...
food science, protein, fiber, nutrition, quality
Sweetpotato production is the third-largest among root and tuber crops in Kenya, following Irish potato and cassava. Despite their nutritional richness— being high in vitamins, minerals, proteins, polyphenols, and beneficial micro- components—sweetpotato leaves are underutilized as a vegetable in many di- ets worldwide. This limits their potential to alleviate micronutrient deficien- cies and enhance human health. This study aimed to evaluate the iron content of five Kenspot sweetpotato leaf...
food science, polyphenols, protein, fiber, nutrition
Objective: To evaluate the quality and inspect the usability of the Home and School Food Consumption (CADE) application. Methods: This was a cross- sectional study conducted with an online tool developed for mobile devices (smartphones and tablets) to assess the food intake of schoolchildren. Five specialists in Human-Computer Interaction (HCI) performed the heuristic evaluation of the application, also evaluating the degree of severity of the prob- lems found. Five health professionals...
nutrition, quality, color, analysis, functional
A study on the assessment of the nutritional status of children under 5 years old was carried out in the Kabezi Health District. Data recorded at the Thera- peutic Stabilization Service (SST) on cases of malnutrition, in the period from 2015 to 2021, were analyzed. It was revealed that 9 health centers out of 23 in the Kabezi Health District (HD) had cases of malnutrition. The most affected was the Kabezi health center, which alone accounted for 19% of the cases iden- tified. The entropometric...
food science, antioxidants, nutrition, analysis, health
Background/Objectives: Disordered eating behaviors and weight dissatisfac- tion are increasingly prevalent among Hispanic adolescents. However, limited research has explored how these factors interact, particularly in relation to body weight and gender. This study examined whether Negative Weight Atti- tudes mediates the relationship between standardized body mass index (zBMI) and Extreme Weight Control Behaviors in Hispanic adolescents, and whether gender moderates this model. Methods:...
nutrition, analysis, health
Balanites aegyptiaca (L.) Del is a multi-purpose tree species of significant so- cio-economic importance in the Sahelian region. Despite its high value for food, fodder, and medicine, little is known about the biochemical and agro- morphometric variability of its kernels. This study aims to characterize the biochemical properties of B. aegyptiaca kernels collected from three com- munes in the Ferlo region of northern Senegal: Labgar, Dodji, and Doundodji. Nuts were classified into three size...
fiber, nutrition, processing, quality, texture
Anemia remains a major public health concern, affecting approximately 30% of women aged 15 - 49 globally and 21% in Eastern Uganda, posing significant risks to maternal and child health. Addressing this issue requires understand- ing how nutrition is linked to broader health, social, and economic develop- ment initiatives. This study examines the relationship between nutrition-sen- sitive determinants—including household food insecurity, minimumdietary diversity for women, and water,...
food science, nutrition, quality, microorganisms, safety
Okra is one of the most consumed vegetables in the Central African Republic, given the difficulties of storing it fresh can lead to post-harvest losses and con- tamination. The objective of this study is to evaluate the physicochemical, nu- tritional and microbiological quality of dried okra. The analysis focused on samples of dried okra taken from the Bangui markets. The humidity level was carried out by the thermogravimetric method which consists of determining the quantity of water...
flour, protein, nutrition, processing, quality
Objective: Determining the frequency of obesity within the student population is crucial to anticipating the prevention of chronic diseases among future adult populations. This study aimed to assess the prevalence of obesity among univer- sity students. Methods: A cross-sectional descriptive study was conducted from February 14 to March 3, 2025, on the social campus of Gaston Berger University of Saint-Louis. Obesity was assessed using two anthropometric approaches: the Quetelet Body Mass...
nutrition, processing, analysis, functional, health
Solar energy not only supports primary productivity on Earth but also con- nects biological systems to the broader structure of the universe. This paper presents a scientific synthesis linking stellar nucleosynthesis, photosynthesis, trophic nutrition energy transfer, and ecological process, with a focus on food crop systems including tuber crops. We highlight how bio-essential elements, formed in celestial objects, are transformed through plant metabolism into edible nutritional energy and...
starch, nutrition, processing, quality, storage
Dietary management of diet-related non-communicable diseases requires prior knowledge of the caregiver on the chemical composition of foods. The objec- tive of this study is to determine the approximate chemical composition, yield factors (YF), yield coefficient (YC) and edible coefficient (EC) of some staple foods after cooking consumed in Kisangani, in order to improve the dietary prescription of patients. Methods: This was a quasi-experimental study car- ried out in Kisangani. Sweet cassava...
food science, wheat, flour, starch, protein
This study assessed the potential of using fruit and vegetable waste, including banana and mango peels and carrot pomace, to produce xylanase enzymes via solid-state fermentation with Aspergillus brasiliensis. Fruit and vegetable waste was collected from Nakuru city, dried for 24 hours at 70˚C, then ground into 0.5 mm powder. Box-Behnken Design (BBD) was employed to optimize fer- mentation parameters, where pH levels were adjusted to 4.0, 5.0, and 6.0. The substrates were inoculated with 1 ×...
food science, polyphenols, noodles, wheat, flour
Efficacy of a Diabetes Specific Nutrition Supplement (DSNS) in improving glycemic and gut health markers through an RCT have been reported. A con- tinuous glucose monitoring (CGM) device reports changes in interstitial blood glucose every 15 minutes. This post-hoc analysis elucidated the role of DSNS on the first few days of DSNS consumption. As an exploratory objective, impact of DSNS on fecal metagenomics post 12 weeks supplementation has also been reported. N = 210 adults were randomized to...
protein, fiber, nutrition, quality, storage
This study aimed to determine the polyphenolic composition, to evaluate the antioxydant activity of composite teas of Citrus sinensis peel and Moringa oleifera leaves. Samples of zest and moringa collected were processed. The phenolic composition as well as the antioxydant capacity was determined on eleven composite powders from the composite central plane. The total poly- phenol content was determined by the Folin-Ciocalteu method, while the fla- vonoid content was assessed by the aluminum...
polyphenols, antioxidants, flour, protein, nutrition
Indian diets are protein deficient. Our population is physiologically predis- posed to lower muscle mass. There are many protein-rich oral nutrition sup- plements (P-ONSs) available to support this condition. A single-blind, ran- domized study was designed to evaluate the acute effect of two supplements: P-ONS1 and P-ONS2 on serum amino acid (AA) levels in healthy Indian adults. Twenty-four participants were randomized to receive either P-ONS1, P-ONS2 or energy matched placebo (control), all...
wheat, flour, protein, nutrition, processing
Roasting is a crucial step in determining the quality of coffee, particularly for the coffee-Guinea pepper blend widely consumed in Senegal. Guinea pepper (botanical name Aframomum melegueta) belongs to the Zingiberaceae family and is a spice. However, coffee-Guinea pepper blends on the market often have defects in taste and aroma, mainly due to inefficient, energy-intensive and en- vironmentally harmful conventional roasting techniques (wood, gas or hot air). This study proposes a...
food science, polyphenols, protein, nutrition, processing
Fruit juices are commonly consumed in Côte d’Ivoire for their nutritional ben- efits and pleasant flavor profile, serving as significant sources of vitamins and essential micronutrients. However, the extent of their health benefits largely depends on their physicochemical integrity. This study aimed to evaluate the physicochemical parameters of fruit juices produced by a single commercial brand available on the Ivorian market. A total of 21 distinct flavors were ana- lyzed for characteristics,...
protein, nutrition, processing, quality, sensory
Otsongui “apnea game” is practiced in an extracurricular context on the health of overweight and obese schoolchildren. The experiment was based on a 12- week program applied to a sample of 60 overweight and obese students (mean age: 18 years), randomly divided into two groups: an experimental group (EG) and a control group (CG), each composed of 30 participants. Assessments were carried out on spirometric, cardiovascular, and body composition pa- rameters, using a spirometer, the modified Luc...
nutrition, safety, analysis, health, composition
Background: The introduction of probiotics into food processing could give food products additional nutritional and functional properties. The objective of this study was to analyze the effects of technological treatments and storage on the vitality and viability of probiotics inoculated into biscuits made from millet and tiger nuts. Methods: Four types of biscuits were produced, depend- ing on the heat treatment (37˚C or 40˚C) and the kind of sourdough used: Lactic Bacteria (LB) and Lactic...
food science, wheat, flour, protein, nutrition
Ectopic excessive fat deposition, including the perivascular adipose tissue (PVAT), may negatively influence vascular homeostasis and has emerged as a target for treating obesity-related vascular disease. The açaí ( Euterpe oleracea Mart) seed extract (ASE) has beneficial metabolic effects, which could reduce the risk of obesity-related vascular disease. Therefore, this study aimed to in- vestigate the impact of treatment with ASE on aorta remodeling and hyper- tension and evaluate its...
food science, polyphenols, antioxidants, protein, nutrition
Non-communicable diseases (NCDs), or chronic diseases, result from diverse factors like genetics, environment, and behavior, contributing to 41 million deaths annually, per 2023 WHO data. The rising prevalence of NCD strains public health systems and necessitates innovative strategies. Working on mod- ifiable risk factors, such as inadequate diets, is essential. However, limited guid- ance on cooking methods and practical dietary counseling often hinders effec- tiveness. This research seeks to...
food science, nutrition, quality, safety, analysis
This study aimed to assess the dietary intake of Brazilian older adults based on their level of food insecurity (FI). A cross-sectional analysis was conducted using secondary data from the 2017-2018 Household Budget Survey (POF). FI was assessed with the Brazilian Food Insecurity Scale (EBIA), while dietary intake was measured using two nonconsecutive 24-hour dietary recalls. The data represent a nationwide sample of 26,220 individuals aged 60 or older. Overall, 32% of participants experienced...
flour, protein, fiber, nutrition, quality
Child malnutrition remains a significant health concern in Uganda, particu- larly in rural areas such as Buyende District. This study explored the attitudes, perceptions, and acceptability of low-literate mothers towards using a photo- graphic figure rating scale to assess wasting in children under 5 years old. A mixed-methods approach was used, including focus group discussions and key informant interviews with mothers of infants 9 - 12 months old in six subcounties of Buyende district....
flour, nutrition, color, analysis, health
Spices have been an integral part of culinary traditions worldwide, adding fla- vor, color, and aroma to dishes. Ginger (G) and Turmeric (T) contain phenolic substances with strong anti-inflammatory and antioxidant properties. Com- bining G&T may produce synergistic effects, enhancing bioactivity and utili- zation in the food industry. The objectives of this study were to determine the Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and their an- tioxidant potential by...
food science, antioxidants, starch, nutrition, processing
Background: To delay the onset of dementia with age, it is important for healthy adults to take preventive measures before cognitive decline occurs. Cognitive function decline is often associated with mood disorders such as depression. N-acetylmannosamine (ManNAc) showed activity in a screening assay for com- ponents that induced the generation of orexin-producing neurons. Orexins are neuropeptides involved in the regulation of various bodily functions, such as cognitive and psychological...
protein, nutrition, processing, quality, safety