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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…
Boampoundi Hélène Ouoba, Amana Metuor Dabire, Sidnooma Véronique Zongo, Hemayoro Sama, Samson Guenne, Renan Ernest Traore, Jacques Simpore
Taro is a perennial herbaceous plant whose large leaves are mainly used as vegetables in human food in several tropical countries. However, young taro leaves are not eaten very much in Burkina Faso unlike other countries which have made them a staple diet. In…
Sarr Médoune Gaye, Diouf Paul, Ayessou Nicolas Cyrille, Cissé Mady, Sakho Mama, Diop Codou Gueye Mar
Saba senegalensis is a popular wild fruit; w h ich is consumed as such or transformed into various products. Despite its economic potential, its nutritional potential is unknown. The objective of this study is to characterize its fruits according to Senegal ’…
Bou Ndiaye, Alioune Sow, Samba Faye, Oumar Ibn Khatab Cissé, Fatou Dieye, Papa Guedel Faye, Mama Sakho, Nicolas Cyrille Ayessou
Tiger nut ( Cyperus esculentus ) is an underutilized tuber and a non-conven tional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roast…
Olapeju Phorbee, Oguzor Gift, Adeola Ojo, Ganiyat Olatunde, Adeyinka Onabolu, 1 1, 1 1
The Building Nutritious Food Baskets (BNFB) Project explored advocacy and the use of advocates as a model strategy for scaling up biofortification in Nigeria during its three-year implementation. In addition to its direct advocacy efforts, the BNFB project id…
Akoua Aude-Mélissa Kokoh, Béhiblo N. B. Konan, Jean Ives Kablan Gnoumou, Eric Elleingand, Ernest Koffi
This study aimed to investigate the effect of yam flour substitution ( Dioscorea alata L .) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used t…
Neveen Aly Maher Arfa, Hanan Abd-Elkareem Ghannam
Rhizome Galangal ( Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the…
Rajkumar Rahul, Sanjeevirayar Arrivukkarasan, Shanmugam Anhuradha
The purpose of the current study was to determine the total phenolic and flavonoid content and total antioxidant activity of the Curcuma longa , Acorus calamus , and Camellia sinensis ethanolic extracts and their free radical scavenging activity. The study co…
Fedinand Opondo, Alice Nakhumicha, Joseph Anyango
African emperor moth ( Gonimbrasia zambesina ) caterpillars are considered healthy food as they are rich in protein and unsaturated fats. In Kenya, G. zambesina caterpillars are predominantly found along the coastal region , where they emerge in during the sh…
Ahmat Mahamat Assafi, Soudy Imar Djibrine, Ngomdé Djasnabaye, Nakour Nargaye, Baroua Abouna, 1 1
The effects of climate change have had a major impact on forage availability in the Sahel and Saharan regions of Chad in recent years. This has led to the migration of farmers in search of long-distance grazing, thus impacting the potential of the animals to…
Prisca Nneka Onuoha, Nuria Chinonyerem Oganezi, Christopher Uche Okoronkwo, Uzoaga Linda Nkiruka, Peter Azikiwe Onwualu
The antioxidant of seeds was carried out using extracts from methanol and Silver Nanoparticles from the spice. The SEM shows the shapes, dispersion and agglomeration of the sample, while the EDX confirms the SEM and the presence of some compounds. The FT-IR r…
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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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