Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
Food Science and Technology
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2331-513X - ISSN (Online) 2331-5156
Published by Horizon Research Publishing Homepage  [54 journals]
  • Nutritional Status and Knowledge among Students from Selected Secondary
           Schools in Kakamega County, Kenya

    • Abstract: Publication date:  Mar 2018
      Source:Food Science and Technology  Volume  6  Number  2  John Ombogo   The significance of improving nutrition knowledge in order to have a positive influence on food choices and health should not be underestimated. This study assessed the nutritional status and knowledge of school children attending selected secondary schools in Kakamega County. The study population was purposively drawn from secondary school students in Kakamega County attending Government Public schools. Four secondary schools were used for the study: Mwiyala Secondary School, Ebwambwa Secondary School, Kakamega Township Secondary School and Kakamega High School. A sample of 240 school students, aged 14 to 24 years participated in the study. The measuring instruments included a questionnaire to determine the nutrition knowledge of the students. Anthropometric measurements included weight, height and mid-upper arm circumference, measured using standard methodologies. The mean age recorded for male and female students were 18.0±1.90 and 15.7±1.20 years, respectively. The result showed that 27.9% were underweight, 7.5% overweight and 64.6% had normal BMI status. Nutritional status was significantly related with sex (χ2 = 16.169, p0.05). The prevalence of underweight was higher among the males (33.9%) compared to the females (13.9%), while more females were overweight (15.3%) compared to the males (4.2%). Seventy-one percent performed poorly in the nutrition knowledge assessment rating. The overall performance of the female students was significantly higher (χ2= 46.386; P
      PubDate: Mar 2018
       
  • Beta-glucan Content, Antioxidant and Antimicrobial Activities of Some
           Edible Mushroom Species

    • Abstract: Publication date:  Mar 2018
      Source:Food Science and Technology  Volume  6  Number  2  Özge Özcan   and Figen Ertan   In this study the β-glucan content, antioxidant and antimicrobial activities of Boletus edulis, Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum and Agaricus bisporus were studied. For this purpose, methanol and acetone extracts of mushrooms were obtained. The β-glucan content of mushrooms varied between 14.57 ± 0.80% - 11.26 ± 0.69%. According to the results obtained from the 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay, the radical scavenging activity was highest in B. edulis and A. bisporus. The total phenolic content of extracts ranged between 22.75 ± 0 .32 - 45.5 ± 0.71 µg/mg as gallic acid equivalents. Mushroom extracts had low reducing power capacity in comparison to standards. When the guaiacol peroxidase activity of mushrooms was examined, B. edulis and A. bisporus showed enzyme activities of 0.07 U/ml and 0.13 U/ml, respectively. The antimicrobial activity of acetone and methanol extracts of mushrooms showed varied levels of inhibitory effects on the microorganisms tested.
      PubDate: Mar 2018
       
  • Breakfast Consumption and Cardiovascular Risk Factors in University Going
           Students

    • Abstract: Publication date:  Jun 2018
      Source:Food Science and Technology  Volume  6  Number  3  Naureen Naeem   and Shakeel Ashraf   Objective: Present research was designed to find association of breakfast skipping with metabolic syndrome risk factors in university going students. In the light of findings of the research project we can control these risk factors in young age before they develop any signs of metabolic disorders in late stages of age. Method: This study included 200 University students. The only condition that implied for these participants was that they should not be under any regular medication. They were instructed to be in overnight fasting before sampling day. Three day dietary record was taken through well-organized questionnaires. Based on the frequency of breakfast eating habits , objects were divided into three groups that are (1) regular breakfast eaters (all 3 days) (2) often breakfast eaters (1 to 2 days) and rare breakfast eaters (all 3 days breakfast skippers). Multiple metabolic risk factors were measured by their respective methods that are BMI, lipid profile, waist circumference, blood pressure, glucose levels. Multiple logistic regression methods were used to evaluate association of breakfast intake with metabolic syndrome risk factors. Results: The number of the subjects called as rare, often and regular breakfast diners were 32(16%), 50 (25%) and 138 (69%). Frequency of male was higher as compared to female regular breakfast eaters. The average of triglycerides, BMI, cholesterol, LDL and systolic blood pressure was significantly higher in rare breakfast eaters as compared to regular eaters (p value
      PubDate: Jun 2018
       
  • Preliminary Study of Potential Herbal Tea, Acalypha indica and Comparison
           with Domestic Tea in Malaysia Market

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Nor Syahiran Zahidin   Razauden Mohamed Zulkifli   Ida Idayu Muhamad   Harisun Ya'akob   Hadi Nur   Amir Husni Mohd Shariff   and Syafiqah Saidin   Tea is commonly served in Malaysian dining culture. Most of commercialized tea is made of Camellia sinensis that produces sweet aromatic smell. However, there are plenty of herb species in Malaysia that remain unknown to be used as tea while possess therapeutic effects. Acalypha indica is one of the herb species with sweet aromatic smell that has been traditionally consumed as healthy drink. In this study, the antioxidant activities of all plant parts of Acalypha indica was determined in terms of total phenolic, tannin and flavonoid contents, 1,1-Diphenyl-1- picrylhydrazyl (DPPH) assay, ferric reducing power (FRAP) and total cyanogenic glycoside content by comparing the measurements with two commercialized tea made of Camellia sinensis (P1 and P2). The phenolic content, tannin content and the FRAP values of Acalypha indica was lower than the P1 and P2. While, higher flavonoid content (24.33±2.96 mgQE/g) and DPPH value (0.089±0.003 mg/mL, IC50) were recorded on the Acalypha indica. The high antioxidant activity of Acalypha indica was attributed by the high flavonoid content in the plant that might be useful for therapeutic purpose. Besides, it is also safe to be consumed as tea as there was no detection of cyanogenic. However, further study is necessary to clarify the cyanogenic content and to confirm the volatile compound in the plant.
      PubDate: Jan 2018
       
  • Comparative Cross-sectional Quantitative Study of Health Status among
           Consumers of Bitter Kola in Igbuzor Community Living in Oshilmili North
           Local Government Area of Delta State

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Vincent Icheku   Ifeanyichukwu Fidelis Onianwah   and Augustine Nwulia   Background: The use of bitter kola as plant medicine is common among Africans for centuries, yet there is little or no scientific evidence to demonstrate that its use provides health benefits. The purpose of this study, therefore, is to ascertain whether or not bitter kola provides any health benefits to its regular users. Methods: A study sample of n=274 adults living in Igbuzor town in Oshimili North Local Government Area of Delta State of Nigeria was selected using simple random sampling technique. Likert Scale was used as data collection tool. The data analysis was carried out using SPSS computer software. Results: The results show that irrespective of gender n=139 regular users agreed to excellent and good health while ingesting bitter kola in comparison to n=37 non-regular users who agreed to the same statements (see table 3 & 4). The results further show that both genders n=142 (94.66%) male and n=110 (95.65%) female respondents agree that they ingest better kola for its health benefits (see table 5). Conclusion: This study found that regular users of bitter kola enjoy better health than non-regular users and that both regular and non-regular user agrees to the medicinal properties of bitter kola. These research findings help to remove the assumptions about the health benefits of bitter kola and replaced them with actual research evidence.
      PubDate: Jan 2018
       
  • Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated
           Ash Content

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Gowri Ramanah   Samantha Wimalasena   Vajira Senadipathi   Eranthi Seniviratne   and Kulali Suntharalingam   Coconut toddy (palm wine) is an effervescence beverage tapped from young inflorescence of coconut tree (Cocos nucifera). The sap contains various nutrients, and it undergoes natural fermentative changes when it is stored. Toddy is a traditional alcoholic drink in Sri Lanka. In Sri Lanka artificial fermented liquor is made out from the fermentation of sugar solution. There have been several complaints with respect to adulteration of toddy by artificial fermented liquor. Ash values are used to find out quality, authenticity and purity of substances and these values are important quantitative standards. Hence this study mainly focused on identifying authenticity of toddy using the sulfated ash content. Genuine toddy samples were collected from different areas and artificial fermented liquor samples were made in the laboratory using sugar solution (16%) and inoculum of genuine toddy samples. Different ratios of genuine toddy and artificial fermented liquor mixtures were prepared. Sulfated ash content of genuine toddy samples, artificial fermented liquor samples and different ratios of genuine and artificial fermented liquor were determined by using muffle furnace. Linear regression was obtained with sulfated ash content vs different ratios of genuine toddy samples. Sulfated ash content of genuine toddy varied from 0.44 to 0.54 gram/100ml.
      PubDate: Jan 2018
       
  • Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed
           Sweet Potato and Haricot Bean Blended Mashed Food for Pre-school Children:
           The Case of Dale Woreda, Southern Ethiopia

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Abebe Haile   and Dereje Getahun   Protein-energy malnutrition and vitamin A deficiencies are among the public health problems in Ethiopia. The objective of the study was to assess the nutritional composition of Orange-Fleshed Sweet Potato and haricot bean (70:30, 80:20, 90:10 and 100:0.0) formulated mashed food. The collected data were analyzed using SPSS version 16.0 and SAS version 9.0 Software. Completely randomized design was used to compare the effect of different proportion on proximate composition, minerals, anti-nutrients, bio-availability and ß-carotene contents. Standard methods were used to evaluate the proximate composition, anti-nutritional factors, mineral contents (Ca, Zn and Fe) and there bio-availability, and ß-carotene of formulated mashed foods. The survey results showed that preschool children were not consuming protein and vitamin A rich foods frequently to meet their Recommended Dietary Allowance (RDA) of protein and vitamin A. The proximate composition indicated as the proportion of haricot bean increased the moisture and carbohydrate contents were decreased. On the contrary Ca, Fe, Zn, phytate and tannin were increased as the proportion of haricot bean increased. All phytate to minerals molar ratios were observed below the critical limits. The nutritionally improved and acceptable mashed foods can be prepared from OFSP and haricot bean at 70:30 proportions. Nutrition education using food-based interventions were also recommended in the study area to improve nutritional status of preschool children.
      PubDate: Jan 2018
       
  • Nutritional Composition of Three Selected Traditional Diets: A Case Study
           of Ngwa People in Abia State, Nigeria

    • Abstract: Publication date:  Jan 2018
      Source:Food Science and Technology  Volume  6  Number  1  Benjamin Acho Amadi   Lynda Nonye Eke   Mathew Owhonda Wegwu   and Justice Obinna Osuoha   The consumption and encouragement of indigenous diets could help alleviate malnutrition and mitigate food insecurity in developing countries. In this regard, three Nigerian traditional diets: Akidi (Vigna unguiculata), Akara-Igboro (manihot esculenta), and Ofe-achara (Pennisetum purpureum soup) mixed with Mgbam (baked melon seed) and Garri (Cassva flakes) were evaluated for sensory characteristics, proximate composition, anti-nutrient composition, as well as vitamins, and mineral content using standard methods. Data from the sensory characteristics indicated that Ofeachara mixed with Mgbam and Garri (7.67 ± 0.89) was the most acceptable diet. The proximate analysis also revealed that Ofeachara mixed with Mgbam and Garri was highest in carbohydrate, (55.08 ± 4.66%), Ash (6.67 ± 2.89%) and moisture content (8.41 ± 0.89%) while Akidi was highest in protein (5.91 ± 0.05%) and crude fibre (12.31 ± 0.01%). The anti-nutritional analysis of the diets revealed that Akara-Igboro had the highest phytate (0.40 ± 0.01%), Alkaloid (50.00 ± 1.33%), oxalate (27.28 ± 0.88%) and Cyanogenic glycosides content (1.62 ± 0.12%) when compared to other diets. The vitamin content also showed that Akara-Igboro had the highest concentrations of vitamin B2 and C (21.67 ± 0.02g/100g and 17.01 ± 0.01g/100g) respectively. The highest level of calcium was found in Ofeachara mixed with Mgbam and Garri (0.08 ± 0.01mg/100g). This study revealed that these traditional diets are crucial sources of important nutrients. Increased consumption of these nutrient-rich diets will mitigate nutrition-related disorders.
      PubDate: Jan 2018
       
 
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