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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…
Emma Derbyshire, Nisa Aslam, Tim Bond
It is well established that chronic oxidative stress can drive systemic inflammation, contributing to the development of conditions such as asthma, type 2 diabetes, metabolic syndrome, cardiovascular disease, and osteoarthritis. Black tea is recognised for it…
Brian Balikoowa, Barbara Mugwanya Zawedde, Humphrey Kigabane, Sarah Mutonyi, Fred Kalanzi, Joel Isanga
This study evaluated the physicochemical quality indices of avocado pulp oils from four varieties (Fuerte, Hass, Reed and Semil 34) grown across three locations and two harvest seasons in Uganda’s Lake Victoria Crescent Agro-ecological Zone. Parameters assess…
Jonathan Niyukuri, Séverin Sindayikengera, Josiane Manirakiza, Vestine Ntakarutimana, Libérata Nizigiyimana, Mélance Ntunzwenimana, 1 1
In order to analyze the impact of traditional cassava flour preparation techniques, a study was conducted to determine the levels of hydrogen cyanide, protein and aflatoxins. A survey study was used to select three communes from the six that make up Makamba P…
Séverin Sindayikengera, Nadine Niyokwizera, Josiane Manirakiza, Vestine Ntakarutimana, Libérata Nizigiyimana, Mélance Ntunzwenimana, Jonathan Niyukuri, 1 1
In Burundi, cassava flour is obtained through several types of preparation, including sun-drying, which gives the flour its name. The aim of this work is to determine the level of hydrocyanic acid and the nutritional value of Akambaranga. The hydrocyanic acid…
Sudhir Nema, Manasa Premasudha Sadananda, Tharun Mariswamy, Naveen Kumar
Background: The increasing prevalence of metabolic disorders highlights the need for dietary strategies that regulate postprandial glycemic responses and enhance satiety. Low-glycemic index (GI) foods enriched with whole grains and functional fibers can atten…
Shelly N. Hester, Melanie Riggs, Rebecca Major, Tanner Gibb, Scott Ferguson, Nathan Fisk, Helen Knaggs
Background: The main objective of this randomized, double-blind, placebo-controlled study was to measure the impact of a multivitamin supplement on nutrient status and quality of life (QOL) and compare two non-invasive methods of detecting skin carotenoids. M…
Hermann Biénou Lanou, Boubacar Savadogo, Jeoffray Diendéré, Augustin Nawidimbasba Zeba
The double burden of malnutrition (DBM), defined as the coexistence of undernutrition and overweight or obesity (OWO) in the same individual, is an emerging challenge in sub-Saharan Africa. In Burkina Faso, where anemia affects 28.0% of women and obesity 11.0…
Kai Sidoine-Eudoxie Assou, Fatoumata Bah
This study explores the socio-agronomic dynamics of urban and peri-urban vegetable production in Cotonou, Benin, with a focus on farmer characteristics, cultivated species, land use, irrigation practices, and market pricing. A total of 23 vegetable species we…
Ecaterina Covaci, Aliona Sclifos, Natalia Vladei
This study focuses on identifying, selecting, and multiplying indigenous yeast species of technological interest in the Stefan Voda Protected Geographical Indication grape region. Based on microbiological studies, the multiplication of non- Saccharomyces yeas…
Hissein Ali Mahamat, Lêniféré Chantal Soro, Gnelle Assita Coulibaly, Herbert Aubert Yepie, Anin Louise Anin Atchibri
Chronic kidney disease (CKD) is a growing public health problem, particularly in Chad, where its incidence is four times higher than in developed countries. This study aimed to assess the nutritional status of chronic hemodialysis patients and identify associ…
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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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