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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…
Akikazu Takada
Background : Tryptophan metabolites such as serotonin, kynurenine, or kynurenic acids are considered to be the most important metabolites of gut microbiota. We wanted to know about changes in tryptophan metabolites in various diseases in which the etiology gu…
Mohammed Haydar Awad Abd-Alrazig, Mohammed Abd-Almajid Omer Dakeen, Mohammed Ali Hamza Mohamed Ali, Rashid Mohamed Hassan Nasr
Background: Nutrition al knowledge and practise is an important measure to improve dietary habits and food choices. The daily food should contain balanced nutrition as needed to support optimal growth, avoid deficiency diseases and prevent the diseases which…
Daoudou Bakari, Sadou Kaou Abdouramane, Foundikou Yaya Bruno, Yaya Garga, Tatsadjieu Ngoune Leopold
“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and qualit…
Esaïe W. Koui, Doudjo Soro, Jean Ives K. Gnoumou, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao
This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa . The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in…
Sean X. Liu, Diejun Chen
Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted f…
Oumalkher Youssouf Adam, Imar Djibrine Soudy, Abdoullahi Hissein Ousman, Mablahi Amina Kanika, Mahamat Garba
Introduction : In Chad, malnutrition is a silent emergency. Yet the use of local products in the fight against malnutrition is essential. The purpose of this study was to compare the efficacy of locally sourced enriched flour in the re covery of children 6 to…
Sarah N. Mulwa, Symon M. Mahungu, Benard K. Muinde
Coconut ( Cocos nucifera ) milk-based ice cream is one of the innovative non- dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop ( Annona muricata ) fruit puree and gum A…
Aboubacar Diaby, Kollet Yao Aimé Sylvère Zahe, Alassane Meïté, Mory Traoré, Jacko Rhedoor Abodo, Séraphin Kati-Coulibaly
Non-alcoholic hepatic steatosis (NASH), characterized by an excessive accumulation of lipids in the liver, is strongly associated with Metabolic Syndrome, which groups together a constellation of cardiovascular risk factors that make it an emerging public hea…
Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, Coumba Touré Kane
This study aimed to investigate optimal fermentation conditions of biological acetic acid fermentation for vinegar production. Optimization was performed on 3 acetic acid bacteria strains namely VMA1, VMA7 and VMAO using Response Surface Methodology (RSM). A…
Thadia Turon Costa Da Silva, Bianca Biscacio Falco, Isis Gomes De Castro, Rita Barreira Zanon, Juliana Vidal Vieira Guerra, Karina Yuriko Yaginuma, Verônica Oliveira, Aline Gomes De Mello De Oliveira
This study aimed to evaluate energy and nutritional densities, water, carbon and ecological footprints, cost, of omnivorous and vegan main courses served in a university restaurant in the city of Rio de Janeiro. A cross-sectional, analytical study was conduct…
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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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