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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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American Journal of Food and Nutrition
Number of Followers: 48  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2374-1155 - ISSN (Online) 2374-1163
Published by Science and Education Publishing Homepage  [75 journals]
  • Nutritional and Rheological Characterization of Four Porridges Prepared
           from Local Products in View to Rehabilitating Moderate Acute Malnutrition
           in Côte d'Ivoire

    • Authors: Kra Kouassi Aboutou Séverin; Assoumou Ebah Carine, Kouadio Natia Joseph, Kouadio Ange Jocelyne Laetitia, Niamke Sébastien
      Pages: 65 - 71
      Abstract: The objective of this work was to verify the ability of PASLoc porridges formulated from flours made with local food products to meet the protein-energy and micronutrient needs of moderately malnourished children as well as the international quality standards for infant foods. To do so, four (4) PASLoc porridges made from local food products were subjected to physicochemical, biochemical, and rheological analysis using standard detection methods. The results obtained for 100 g of dry matter revealed dry matter contents ranging from 19.75% to 24.83%, lipid and protein contents ranging from 19.63% to 34.46% and 11.18% to 17.29%, respectively, energy densities ranging from 79.02 to 99.32 Kcal/100 mL and viscosities ranging from 1.06 to 2.03 Pa. At the rheological level, porridges 2A and 2B have viscosities that may contribute to their acceptability by children. However, they are deficient in calcium, sodium, zinc, and vitamins A and D because they provide less than 50% of the daily requirements for this age group. The principal component analysis reveals nutritional potentialities with respect to the parameters in porridge PASLoc 2A, 2B, and 1A. This implies advantages in the management of moderate acute malnutrition in children aged 6 to 59 months.
      PubDate: 2022-10-13
      DOI: 10.12691/ajfn-10-3-1
      Issue No: Vol. 10, No. 3 (2022)
  • Dietary Fibre, In-vitro Starch Hydrolysis and Prediction of Glycaemic
           Indices of Plantain Amala Prepared from Composite Plantain Moringa Seed
           Flour Blends

    • Authors: Wabali V.C; Jike-Wai O.
      Pages: 72 - 76
      Abstract: This study seeks to formulate and produce a composite product from plantain and Moringa seed flour, determine dietary fiber content, in-vitro starch hydrolysis and prediction of glycemic indices. Plantain and Moringa seed were processed into and different formulations (A= PF 400:0 MSF, B= PF 380:20 MSF, C= PF 360:40 MSF, D= PF 340:60 MSF) of the flour was used in producing Plantain Amala. The product was evaluated for dietary fibre content, in vitro starch hydrolysis and prediction of glycaemic indices. Results of dietary fibre indicated that the control sample had a significantly higher (p≥0.05) value of 12.34%. In-vitro starch hydrolysis showed that sample D had a lower amount of starch hydrolysed 30.37% after 120 mins of digestion. The results revealed that product (Plantain Amala) sample D containing 15% moringa seed flour showed significantly lower values in Equilibrium concentration 37.75, hydrolysis index 31.60, Area under the curve 9183, and a predicted glycaemic index value of 57.05.
      PubDate: 2022-11-08
      DOI: 10.12691/ajfn-10-3-2
      Issue No: Vol. 10, No. 3 (2022)
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