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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut…
Divin Emmanuel Miakayizila Blaise, Baonda Miakayizila Snelle, Paul Latran Ossoko Jean, 1 1, 1 1, 1 1
This study explored the potential of Irvingia gabonensis kernels, a local resource in the Republic of Congo, for the production of seasoning fats and powders. The kernels, which have a low water content (2.86%) and a high oil content (39.2%), were processed i…
Sugar Nergui, Enkhmaa Deleg, Yue-Hwa Chen, 1 1
Allium species, widely known as food flavoring, vegetables, and folk medicine, have been extensively studied for their therapeutic and pharmacological effects. While the health benefits of onions have been well-documented, there is limited research on Mongoli…
Riyadh Hossain, Shahinoor Jamal Muna, Nusrat Jahan Anu
Tackling malnutrition is a major global health priority for a developing country like Bangladesh. The main purpose of the study was to know the current malnutrition status of children under five years of age in the Chattogram division. A two-stage stratified…
Eric Kwizera, Hassan Nusura, Jean de Dieu Nkurunziza, Alberic Ndimubandi
Burundi faces alarming food insecurity, affecting 41.2% of the population, with a prevalence of malnutrition reaching 55.9%. Micronutrient deficiencies, particularly iron and zinc, affect children and women of reproductive age. In response to this situation,…
Linda Carol Sitati, Joseph Wafula Matofari, John Masani Nduko
This study aimed to optimize process variables for the enhanced production of single-cell protein (SCP) using Trichoderma atroviride EGER23 from cassava peels through Response Surface Methodology (RSM). A Box-Behnken design was applied to investigate the infl…
Gillian Nkeudem Asoba, Fidelis Sameh Ebong, Samuel Metuge, Rene Ning Teh, Irene Ule Ngole Sumbele
The risk of malnutrition and anaemia in the first 5 years of life is still a severe public health problem. Addressing the influence of complementary feeding practice of mothers on nutritional status of children may be an important approach towards reducing th…
Ana Kriselda B. Rivera, Keiko Nakamura, Angelica Anne Eligado Latorre, Kaoruko Seino, Yuri Tashiro, Anna Paulina Sabularse Rodriguez, Jemimah B. Zipagan, 1 1, 1 1, 1 1
Adequate nutrition in adolescence is crucial for growth and development, and should remain a key public health priority. However, empirical studies on nutrition in young adolescents are limited, despite concerns about their diet quality. Identifying dietary s…
Samba Faye, Cheikh Thiaw, Alé Kane, Abdou Diouf, Malick Mbengue, Demba Sow
This study focuses on the problem of collective foodborne illness (CFI) in public universities in Senegal, including UGB, UCAD, UIT, UADB and UASZ. These institutions are often affected by CFI, and the level of ignorance of the actors makes their prevention d…
Anjali Ashokrao Bhoite, Shivaji Jagannath Sathe, Nilesh Nivruti Gaikwad, Patil Niranjan
Pomegranate and sweet orange juice have been rigorously examined in the present study as a substrate in the context of distinctive wine production research. An optimization investigation was conducted utilizing the Box-Behnken Response Surface Method (RSM) de…
Marilia Penteado Stephan, Jorge Eduardo de Souza Sarkis, Jeane Santos da Rosa, Maria Lucia Cocato
The introduction of a new food group represents a significant challenge, both from a technical and cultural perspective. The consumption of insects itself is quite complex when exploring new protein sources in nutrition. From a technical standpoint, consideri…
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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut… All articles are open access under a CC BY 4.0 licence, with authors retaining copyright.
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