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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…
David Briskey, Phillippa Ebelt, Elizabeth Steels, Silma Subah, Nathasha Bogoda, Amanda Rao
Background: Palmitoylethanolamide (PEA) has shown promise as an analgesic for those with chronic pain pathologies. With recently increased bioavailability, PEA may also be a treatment for acute pain presentations such as tension-type headaches. Aim: To assess…
Fidèle Wend-Bénédo Tapsoba, Diarra Compaore-Sereme, Clarisse Sidbéwendé Compaore, Thomas Jean Ndig-Yenouba, Wendkuni Anne Christelle Yaogho, Ndegwa Henri Maina, Hagrétou Sawadogo-Lingani
The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to…
Agossou P. Noumavo, Messan A. B. Ohin, d’Avila Y. Dognon, Stéphane K. Houessou, Edmond Sacla Aide, Farid Baba-Moussa
Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Ca…
Sujan Acharya, Brian A. Nummer
This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated kombucha mixed with fruit juices. Acidic and non-acidic kombucha mixes were fermented at 25 ° C using a commercially available starter culture a…
Joseph Magala, David Kahwa, Edward Nyatia, Timothy Kasule, Fortunate Natwijuka
Aflatoxin contamination and rancidity in locally processed commercial fish feeds and ingredients along value chains is a Public and Animal health hazard. The study established the level of aflatoxin contamination, peroxide value (PV), Anisidine value (AnV), a…
Preethini Selvaraj, Anhuradha Shanmugam, Arrivukkarasan Sanjeevirayar
The present study was employed to optimize the process for development of legumes-milk based chocolate using peanut (PN) and yellow-pea (YP) milk using Response surface methodology (RSM). Different combinations of legumes-milk chocolate at various ratios of P…
Chukwuebuka Emmanuel Nwoke
The incidence of malnutrition in Maiduguri came under global observation in 2015. It had been on the gradual decline prior to the year 2018 as reported by the United Nations in 2017. There has been an alarming resurgence of malnutrition cases within the year,…
Delvina Okondza Nohya, Imar Djibrine Soudy, Mahamat Assafi Ahmat, Al-Habo Sossal, Mandiguel Djimalbaye, Arsène Lenga, 1 1
Introduction: Obesity is defined as excessive and abnormal accumulation of fatty tissue with significant somatic, psychological and social consequences on quality of life. Obesity has long been considered a simple aesthetic problem linked to excessive glutton…
Md. Zahidul Islam, Shaikh Shahinur Rahman, Apurba Kumar Das, Md. Kamruzzaman, Md. Hafizur Rahman
Spices are generally consumed because of their medicinal properties, taste, and add flavor to food. Objectives: To determine the nutrient contents and heavy metals of five commonly consumed spices, namely turmeric ( Curcuma longa ), bay leaf ( Laurus nobilis…
Soyogu Yamashita, Mariko Oe, Mamoru Kimura, Yohei Okuyama, Satoshi Seino, Daichi Kajiyama, Ryosuke Matsuoka, Yasunobu Masuda, Keiichi Tsukinoki
It is known that the consumption of bacteria such as lactobacilli and bifidobacteria has beneficial effects on human immune function. Most of them are Gram-positive bacteria, and there are few reports on Gram-negative bacteria. In this study, we evaluated the…
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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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