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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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International Journal of Food Science and Nutrition Engineering
Number of Followers: 7  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2166-5168 - ISSN (Online) 2166-5192
Published by SAP Homepage  [105 journals]
  • Anti-nutrients, Bioaccessibility and Mineral Balance of Cookies Produced
           from Processed Sesame Seed Flour Blends

    • Abstract: Publication year: 2020Source: International Journal of Food Science and Nutrition Engineering, Volume 10, Number 1Akusu O. M., Kiin-Kabari D. B., Isah E. M.Sesame seed was processed into flour using five different processing methods such as defatting, cooking, roasting, germination and fermentation. The processed sesame seed flour was substituted to wheat flour at 4 levels (5, 10, 15 and 20%) with other ingredients to produce cookies. Effect of processing methods on anti-nutritional content of the flour blends, total mineral contents, in-vitro mineral bioaccessibility and mineral balance of the produced cookies were determined. Result revealed that raw sesame seeds had anti-nutrient values of 1.21mg/100g, 87.47mg/100g and 29.45mg/100g for phytate, oxalate and total phenol, respectively while processing methods revealed a significant reduction (P
  • Probiotication of Fruit Juices by Supplemented Culture of lactobacillus

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 2Kidist Fikre Worku, Henok Kurabachew, Yassin HassenThe beneficial effects of food with added live microbes (probiotics) on human health are being increasingly promoted by health professionals. probiotic was technically defined by an Expert Committee as ‘‘live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent general nutrition’’. Fruit juices are also an alternative vehicle for the incorporation of probiotics because they are rich in nutrients and do not contain starter cultures that compete for nutrients with probiotics. Three types of fruit was used in this research and five sugar type (table sugar brix 11, 15, Glucose, Fructose and Sucrose) and all of them were determined for microbial count, pH, titratable acidity and total soluble solid. All samples also stored for six days and viable bacterial count, pH and titratable acidity were done at every three days. The result showed that during probioticaion pH of all three samples were reduced while titratable acidity was boosted with increasing incubation time.
  • Physical, Nutritional Characteristics and Bioavailability of a Chili
           Pepper Cultivar (Capsicum annuum) Grown in Eastern Côte d'Ivoire

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 3Ohouo Régina Antoinette Don, Pascal Amédée Ahi, Sophie Nadège Gnanguy, Lucien Patrice KouameThe valorization of a chili pepper cultivar (Capsicum annuum) requires from the start information such as the physical and nutritional characteristics for a good exploitation of the fruits. The results indicate that the physical characteristics of the fruits of this chili cultivar are not influenced by the stage of ripening. The color of the fruits from the green stage to the red stage of ripening with the respective values of a * -0.33 to 1.68 for the ratio a * / b * in relation to the colors. The length of the fruit varies between (51.93 ± 0.78 cm and 31.5 ± 0.75 cm) and the width is between (1.69 ± 0.12 cm and 1.58 ± 0.19 cm) respectively for green and red fruits. At the nutritional level, the analyzed parameters showed a high moisture content (80.11 - 86.56%) in pepper fruits as well as a very low proportion of protein at all stages of ripening. The lipid content varies between 9.57% and 11.10% and the fiber content 2.19% to 2.74%. Subsequently, the molar ratios of phytate / calcium, phytate / iron, phytate / zinc, (phytate, calcium / zinc) and oxalate / calcium (Ox / ca) in the green pepper cultivar are 0.17, respectively 0.47; 5.96; 3.13-10-4 and 3.87. Unlike the Ox / ca molar ratio, the different molar ratios are below the recommended critical values. The nutritional composition of this chilli cultivar is leading to a new source of food ingredients.
  • Physiochemical and Sensory Characteristics of Made-In-Transit Yogurt

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 2Katherine A. Thompson-Witrick, Kunal Das, Ruplal Choudhary, Derek J. Fisher, Tan ChaiMade-in-transit (MIT) is a supply chain concept for the complete or partial manufacturing or production of perishable foods while being transported to the market. A 33 factorial design was carried out looking at the fermentation temperature (25°C, 30°C, and 35°C), apple fiber concentration (0%, 0.5%, 1.0%, and 1.5% v/w), and experimental treatment (no vibration or vibration to mimic that associated with transportation). Yogurt was manufactured using one of the four apple fiber concentrations and then fermented under one of the three fermented temperatures for 48 hours before being shifted into a 4°C cold room to finalize the gelling process. Physical-chemical properties including titratable acidity, pH, whey syneresis, and texture analysis were analyzed for all conditions using two-way ANOVA. There were noticeable differences between the fermentation temperature and the experimental treatment on the physical-chemical and sensory attributes measured. The apple fiber had no impact. A total of 63 people participated in a hedonic testing study to look at the impact the fermentation temperature, apple concentration, and the experimental treatment had on the appearance, aroma, taste, and mouthfeel of the yogurt. Consumers found the MIT yogurt to be unacceptable based upon all attributes tested (appearance, aroma, flavor, and mouthfeel).
  • Effect of Physical and Microbiological Parameters on Ready –Made
           Pickles: A Review

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 2Misha Anishkumar PatelPickles or other Ready-to-Eat types of food items are becoming very common now-a-days. India has become a hub for producing a variety of pickled food items. This review paper describes the methods for the production and characterization of pickled food items. Pickling of food items allows the formation of lactic acid bacteria which are very important for the process of fermentation. Thus, physical conditions like temperature, humidity, acidity and pH should be maintained to keep the pickles safe. The variation in environmental condition leads to microbial growth. Different types of pathogenic bacteria grow at different levels of pH and acidity. They not only damage pickles but also increase the level of biogenic amines which can cause severe health problems. PCR and HPLC techniques are usually used to investigate the presence of a number of histamines producing bacteria and quantify the level of histamine before and after pickle production. The studies show that the level of histamine content should not exceed 1000 mg in a particular pickle sample.
  • Chemical and Sensory Evaluations of Wheat (Triticum aestivum L.) Bread
           Enriched with Pumpkin (Cucurbita maxima L.) Flour

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 1Temesgen Laelago ErsedoWheat flour is used to accelerate rheological properties of dough and as the vehicle for proven food fortification with high consumption and processing. Consumption of locally available vitamins and minerals rich foods like pumpkin by blending with wheat can be one of the strategies to combat the nutrient gaps and used to extend the shelf life of perishable fruits. Orange colored fresh pumpkin fruits were sorted, washed, peeled the hard rind, sliced the edible flesh, soaked and dried in open air and ground in to pumpkin flour. The wheat flour was made as control (BP0) with 100% wheat and four pumpkin and wheat blends (BP1, BP2, BP3 and BP4) were prepared by substituting wheat with 5%, 10%, 15% and 20% pumpkin flour respectively. The developed composite flour breads were made by adding others ingredients and its proximate and sensory acceptability were analyzed. The moisture content, crude protein and utilizable carbohydrates of the composite flours breads decreased as the ratio of pumpkin flour increased in the blend. However; the ash, crude fat, crude fiber and energy contents increased as the proportion of pumpkin increased in the blends of pumpkin wheat composite flours breads. The results of sensory analyses using five point hedonic rating demonstrated that a higher degree of liking was attributed to the bread sample with 10% dried pumpkins additive comparing to control wheat bread and others sample. The effect of adding pumpkin flour to wheat flour in different proportion showed more than average values of consumer-oriented panelist scores in overall acceptability of the developed breads. The newly developed product of wheat based pumpkin flour enriched bread suggested to wheat bread stable consumers and verifies its application in bakery products of 10% pumpkin flour.
  • A Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi
           Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various
           Combinations of Coconut, Skim and Evaporated Milk

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 1Roslan Arshad, Che Abdullah Abu Bakar, Kamarul ‘Ain Mustafa, Mohd Adzim Khalili Rohin, Zarinah Zakaria, Mohd Aiman Hamdan, Siti Husna Zakaria, Noor Aida Aini Nawawi, Suziani Muda, Ahmad Zubaidi A. Lafif, Mohd Rozailan Ibrahim‘Nasi Dagang’ is a signature Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, southern Thai Malay provinces of Pattani, Yala and Narathiwat. Being a food preparation meant for immediate consumption, it naturally has short shelf life. Traditional preparations usually soak rice in fresh coconut milk with subsequent gelatinization facilitated via steaming process. As an objective to mitigate the adverse property of this food product, the scope of study undertaken focused on improvements of the formulation of the recipe using ultra-high temperature (UHT) coconut, skim and evaporated milk to replace the fresh coconut milk. In attempting to meet this objective of shelf life enhancement, modifications to the rice base utilized predetermined levels of various combinations of ultra-high temperature (UHT) coconut, skim, and evaporated milk to replace the fresh coconut milk. Sensory preference test and colour analysis were performed on resultant modified rice recipe samples. Subsequent evaluation of shelf stability quality of the rice samples were conducted on samples stored in room temperatures for three days and at chilled temperatures (4°C) for four weeks. The results showed that rice formulated with UHT coconut milk had the highest score for taste, texture, aroma, and overall acceptability, as compared to skim milk and evaporated milk. Shelf life evaluation indicated that rice stored at room temperatures (25°C) deteriorated due to increased presence of total bacteria count, which exceeded the safety level. Meanwhile at chilled temperatures, there was no evidence of microbial growth in the rice formulated with UHT coconut milk.
  • Analyzing the Tragedy of Illegal Fishing on the West African Coastal

    • Abstract: Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 1E. C. Merem, Y. Twumasi, J. Wesley, M. Alsarari, S. Fageir, M. Crisler, C. Romorno, D. Olagbegi, A. Hines, G. S. Ochai, E. Nwagboso, S. Leggett, D. Foster, V. Purry, J. WashingtonThe West African coastal region has long been regarded as one of the most fertile fishing regions in the globe. For that, in many of the region’s coastal communities, fishery stands out as a vital component of the surrounding ecosystem central to economic activities among citizens. However, recurrent overfishing by illegal foreign vessels is not only impeding sources of revenue and food security in the area. During the last several years, the widespread plunder of local fisheries by foreign trawlers engaged in illegal fishing continues unabated with indelible marks on communities. Considering the implications, the ongoing fishery crisis which has now reached monumental proportions is fast becoming a regional tragedy which must be dealt with it, if not, prosperity in West Africa could be elusive. While this comes at the expense of locals whose coastal waters are repeatedly encroached upon by illegal foreign trawlers. Such activities trigger depletion and biodiversity disappearance, loss of income and exposure to poverty due to many elements such as weak institutions, ineffective laws, absence of regional action plan and size of the West African fishing zone. Notwithstanding the lingering dilemmas, the fascination of mainstream literature all those years focused solely on fishery crisis elsewhere with little on West Africa. Thus, this paper will fill that void by examining the tragedy of over fishing using a mix scale approach of descriptive statistics and GIS with emphasis on the issues, trends, factors and impacts. From the temporal-spatial analysis, the result shows vast potentials based on the output as well as growing depletion, losses from illegal activities and impacts prompted by a host of socio-economic and physical factors. The paper offered solutions ranging from the promulgation of stricter regulations, legal actions by West Africa, the repatriation of funds, regional cooperation and effective monitoring.
  • Effects of Dietary Supplemental Ascorbic Acid and Cholecalciferol on Bone
           Characteristics of Hens at the Late Laying Stage

    • Abstract: Publication year: 2018Source: International Journal of Food Science and Nutrition Engineering, Volume 8, Number 6Ogunwole O. A., Adedeji B. S., Olumide M. D., Mosuro A. O., I. E. AdewemimoEffect of dietary inclusion of vitamin C and D3 supplementation on bone characteristics of hens aged 70 weeks at the late laying stage. Lohman Brown (n=180) were randomly allotted to 12 dietary treatments in triplicates of 5 birds each. The formulated basal diet was supplemented with three levels of vitamin C (0, 300 and 600 mg/kg) and four levels of vitamin D3 (0, 1000, 2000 and 3000 IU/kg). The experiment was a 3x4 factorial arrangement in a completely randomised design. Two hens per replicate were selected, sacrificed and bone physico-chemical attributes assessed. Tibia length of hens on 2000 IU D3 (115.60) was significantly higher (P < 0.05) than those on 0 (114.76), 1000 (114.47) and 3000 IU D3 (113.66) supplementation. Bone robusticity index of hens on supplemental vitamin C were higher (P0.05) but lower than when supplemented at 0 IU (30.04). Bone calcium, phosphorus, magnesium, potassium and ash differed significantly (P
  • Nutritional Evaluation of Commonly Used Local Weaning Food Processed and
           Sold in the Mount Cameroon Region

    • Abstract: Publication year: 2018Source: International Journal of Food Science and Nutrition Engineering, Volume 8, Number 6Asoba Gillian Nkeudem, Sumbele Irene Ule Ngole, Anchang-Kimbi Judith, Teh Rene Ning, Samuel Metuge, Kaptso Kuaté GiscardMalnutrition is one of the major world health problems facing developing countries. Weaning includes the long critical period (the age of 5–6 months), when the child slowly gets used to other adults' food. Death and morbidity due to Protein Energy Malnutrition in infancy continue to scourge populations in many parts of the third world. This study was carried out to assess the quality of some local weaning food processed and sold in the Mount Cameroon region. Samples used required collecting of some local weaning food namely: Vita Force (VT), Soytine (ST), Soyaconia (SC), Soya Pap (SP), Tanty Reine (TR), Dina Baby (DB) and Cerelac® biscuit produced by Nestlé©. Proximate composition, sugars and fatty acids profile of local weaning food were carry out using the AOAC methods, HPLC and GLC-FID analysis. Mineral content using the Atomic Absorption Spectrophotometer and Amino acid, Vitamin B determined by HPLC analysis as well as Ascorbic Acid and fat-soluble Vitamin. Microbiological analysis were done using Coliform count and total viable count methods. All data obtained was statistical analysed using Duncan’s multiple range test. Results obtained showed that macronutrient composition, energy value and moisture contents of local weaning food are significantly different (P < 0.05). Mineral composition showed that calcium contents range from 230.48 mg.100g-1 (VF) to 322.30 mg.100g-1 (TR), phosphorus from 230.48 mg.100g-1 (VF) to 322.302 mg.100g-1 (TR), zinc from 1.91 mg.100g-1 (DB) mg.100g-1 to 2.45 mg.100g-1 (TR); and iron content varied from 17.32 mg.100g-1 (DB) to 21.08 mg.100g-1 (VF). In all local WF samples, octadecenoic (oleic) acid which is a mono unsaturated fatty acid had the highest value close to 3.50% in all samples, followed by octadecadienoic (linoleic) acid a polyunsaturated fatty acid with a value around 2.50% in all samples. The local WF are lactose free compared to Cerelac (3.13 mg.100g-1 lactose). Vitamins composition indicated retinol content varying from 1112.33 IU.100g-1 (VF) to 2668.23 IU.100g-1 (SP) and is 1083 IU.100g-1 for the Cerelac. The thiamin content varied from 106.90 μg.100g-1 to 160.80 μg.100g-1 respectively for DB and VF weaning flour. The same observations were made for riboflavin, 247.52 μg.100g-1 (VF) to 292.54 μg.100g-1 (SP). Amino acids profile indicated Essential amino acids were significantly higher compared to FAO/WHO Recommended Pattern for children, in valine (5.12-5.9g/100g Protein), Isoleucine (4.18-4.36 g/100g Protein) and histidine (2.04-2.68 g/100g Protein). Lysine content of local WF (4.86-5.9 g/100g Protein) was lower to cover the recommended pattern. Microbiological load for local WF and Cerelac determine the wholesomeness of WF for consumption as the Coliform counts were in acceptable range. At the end, we can say the values of minerals and vitamins content measured were well above the values recommended to cover Recommended Daily Allowance. Hence, local WF Processed and Sold in The Mount Cameroon Region are good for children’s normal nutrition and growth if handled with optimum care.
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