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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…
Ferlando Lima Santos, Wagna Santos, Bruna Machado, Karina Fonseca, Merian Oliveira, Adriana Nascimento
This study aimed to develop and characterize a cake based on a flour mixture of pigeonpea and rice. Four cake formulations of different percentages of pigeonpea flour (PF) and Rice Flour (RF) (0% PF + 100% RF, 10% PF + 90% RF, 20% PF + 80% RF, 30% PF + 70% RF…
Steve Léonce Zoungrana, Marius Somé, Jean Luc Kambiré, Aly Savadogo, Aboubacar Ouattara, Alfred S. Traoré
Obesity and excess weight are on the rise in developing countries, which is a source of legitimate concern on the part of the institutions responsible for the health of populations. Overweight and obesity are the fifth most common risk factor for death worldw…
Tatiana Capcanari, Aurica Chirsanova, Eugenia Covaliov, Rodica Siminiuc
Due to the widespread use of antibiotics, the bad ecological situation, fer mented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of a…
Virate Jepkogei Kiprop, Mary N. Omwamba, Symon M. Mahungu
The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic f…
Chiamaka Okafor, Grace Fadupin, Regina Oladokun
Malnutrition has been reported as a major factor contributing to the poor outcome of effective ART in HIV infection. This study aimed to describe the relationship between the nutritional status and virological outcome of the children attending the antiretrovi…
Khady Ndiaye, Cheikhou Kane, Omar Ben Khatab Cisse, Nicolas Ayessou, Codou Mar Diop
The vital role of anthocyanins in Hibiscus sabdariffa L. is now known to most consumers. The richness of anthocyanins in antioxidants, vitamin C, minerals, etc., provides Hibiscus juice with proven nutritional qualities. The health requirements of recent year…
Folake O. Samuel, Toluwalope E. Eyinla, Ariyo Oluwaseun, Oluwatosin O. Leshi, Bartholomew I. C. Brai, Wasiu A. O. Afolabi
The food insecurity experiences and related behaviors of Nigerian households during the COVID-19 lockdown have not been fully discussed. This study was conducted to elicit information on the impact of COVID-19 lockdown on economic and behavioral patterns rela…
Sandra J. W. Mackie
RF3 Brassica napus L. (InVigor TM Canola) has been in commercial cultivation since 1997. RF3 B. napus was produced by Agrobacterium -mediated tran sformation to provide glufosniate ammonium herbicide tolerance to the crop. Canola quality (CQ) varieties of Bra…
F. A. Benyahia, O. Aissaoui Zitoun, B. Meghzili, E. Foufou, M. N. Zidoune
Introduction : Pergularia tomentosa is a saharan spontaneous plant belonging to Asclepiadacea family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant…
Alassani Adébayo, Gninkoun Comlan Jules, Mizèhoun-Adissoda Carmelle, Dovonou C. Albert, Attinsounon Cossi, Wanvoégbè Armand
Background: Vitamin D deficiency is very common among PLWHA compared to the general population and is promoted by several factors. Aim: To identify the factors associated with hypovitaminosis D in people living with HIV/AIDS (PLWHA) followed up in Porto-Novo…
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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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