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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…
Ana Iris S. dos Santos, Julcemar D. Kessler, Bruna Klein, Andrei L. R. Brunetto, Guilherme L. Deolindo, Luiz Eduardo L. Silva, Roger Wagner, Poliheny Martins da Silva, Matheus D. Baldissera, Aleksandro S. da Silva
This study aimed to determine whether adding tributyrin to the diet of lambs impacts health, energy metabolism, ruminal environment, and meat quality. Twelve lambs were used; the control group received a basal diet, while the tributyrin group received a diet…
Oumar Ibn Khatab Cissé, Alioune Sow, Papa Guedel Faye, Mathieu Gueye, Nicolas Ayessou, Mady Cissé, 1 1
Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how necessary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional know…
Bruno Giorgio de Oliveira Cécere, Emanuela Cristina Zatti Anzigliero, Angelo Schonorr, Thiago Pereira Ribeiro, Walter Hugo Cuelho Suarez, Daniel Pigatto Monteiro, Aleksandro S. Da Silva
Promoting better protein digestibility through exogenous enzymes in the diet is essential in the nutrition of companion animals, mainly for better performance and maintenance of the animals’ physiological and metabolic systems, promoting health and adequate g…
Isabelle Linda He, Grah Patrick Atheba, Gildas Komenan Gbassi
In Côte d’Ivoire, there is no regulation regarding the use of traditional ceramics in food. However, their possible impact on human health is not known. Two types of tests must be carried out to study container/content interactions in order to ensure a possib…
Ibrahima Kaba, Aboubakar Sidiki Ouattara, Fanta Toure, 1 1
Introduction: In Guinea, there is few data on dietary practices socio-economic and clinical characteristics of elderly diabetics and hypertensives. Methods: This was a descriptive cross-sectional study of people aged 60 years and over, seen in consultation or…
Sallu Karteh, Georgiana Allie, Joseph Sherman Kamara, Amis Cecelia Merchant Nah
The study was conducted to determine the influence of gratering and fermentation parameters on the physicochemical quality of starch obtained from two cassava varieties in Sierra Leone ( i.e. , SLICASS 11 and SLICASS 6). Fresh cassava roots harvested from the…
Emma Fortune Magloire Bend, Hervé Tchoffo, Margaret Mary Momo Chongsi, Meli Ivan Pavel Kouti, Ferdinand Ngoula
A study conducted on burgundy rabbits evaluated the effects of rations containing mango ( Mangifera indica ), avocado ( Persea americana ) and guava ( Psidium guajava ) powder. For this purpose, 36 rabbits (20 males and 16 females) aged 60 to 70 days with an…
Daouda Nimaga, Massogbe Diabate, Nestor Kouakou Kouassi, Elisée Yapi Kouakoua, Charlemagne Nindjin, Joseph Dossou, Georges N’Guessan Amani
With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical mode…
Katelyn A. Boyle, Martha Verghese
Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly function…
Katelyn A. Boyle, Martha Verghese
Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to…
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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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