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Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
Josiane Enzonga Yoca, Jean Paul Latran Ossoko, Yves Okandza, Michel Didace Mvoula Tsieri, 1 1
<i>Coula edulis</i> is non-timber forest product (NTFP) used in Africa for its hazelnuts, which contain edible seeds with a demonstrated nutritional potential. However, there have been very few scientific studies of this species in the Republic of Congo. Thus…
Gongshe Hu, Sherry Ellberg, Kathy Satterfield, Chris Evans
Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage <i>β</i>-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of choles…
Nargis Akter, Khan Md. Murtaja Reza Linkon, Munni Akter, Md. Alamgir Hossain, Md. Mahbubur Rahman, Tayeba Khan, Md. Abdul Alim, Md. Esrafil
Sugar cane juice is a popular refreshing drink in most part of Bangladesh. It has great taste and health benefits; also it is available most of the public places at reasonable prices which consumed by road side customers including general public, shopping per…
Elenga Michel, Nkouka Rhode, Gouollaly Tsiba, Wossolo Stephane, Itoua Okouango Yvon Simplice, Mananga Vital
The aim of the present study was to evaluate the nutritional quality of green and purple eggplant, their antioxidant activity and their nutritional efficacy on Wistar rats. For nutritional quality, the parameters measured are dry matter, protein, lipid, ash,…
Asoba Gillian Nkeudem, Ebong Fidelis Sameh, Samuel Metuge, Teh Rene Ning, Ngede Laura Senge, Sumbele Irene Ngole
Malnutrition refers to the deficiency, imbalances, or excesses in a person’s intake of energy or nutrients [1] . Khan defines anaemia as below level of Haemoglobin in red blood shown by a lower number of functioning red blood cells [2] . The crisis in the Nor…
Babouongolo Sévère-Grébel, Niang Lahat, Nkounkou-Loumpangou Célestine, Bonazaba Milandou Longin Justin Clair, Ouamba Jean-Maurille
The red fruits of Pseudospondias microcarpa (A. Rich) Engl . are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the…
Gheorghe Duca, Rodica Sturza, Natalia Vladei, Ecaterina Covaci
In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, par…
Demba Dembele, Mamadou Wele, Bawa Boya, Haziz Sina, Basile Boni Saka Konmy, Adolphe Adjanohoun, Lamine Baba-Moussa
The World Health Organization states that foodborne diseases are a worldwide public health issue. Although street foods can provide nutritious and affordable ready-to-eat meals for city dwellers, their health risks can outweigh the benefits. A cross-sectional…
Fabio Luis Gazoni, Gabriela Miotto Galli, Marcel Manente Boiago, Lenita Moura Stefani, Aline Zampar, Marco A. Juárez-Estrada, Guillermo Tellez-Isaias, Aleksandro S. da Silva
C occidiosis is a disease caused by intracellular protozoan parasites, specifically belonging to the genus Eimeria . These parasites target the gastrointestinal tract in different types of hosts, causing sores in the intestinal lining. The presence of these l…
Abimbola O. Oginni, Adewale Adewuyi, Rotimi A. Oderinde
The physicochemical characteristics of Khaya senegalensis seed oil were in vestigated. Iodine value, saponification value, percentage free fatty acid (FF A), acid value, and peroxide value were the chemical parameters examined in the oil analysis, while speci…
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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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