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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…
Hadiza Bawa Ibrahim, Mamadou Abdoulaye Konare, Mahamadou Bello Issa Adam, Mohamed Sanoussi, Alio Mahamadou Fody, Nicolas Barro, 1 1
Kilishi, Niger’s iconic dried and spiced meat, is a crucial source of protein and an essential socio-economic asset. However, its artisanal production and informal marketing raise significant concerns about quality and safety. This study examined the Kilishi…
Oumar Dolo, Sâa Gabriel Kondiano, Rachel Honorine Camara, Ibrahima Diallo, Aboubacar Sangare, Lonseny Traore
In order to assess the nutritional value of fish species caught off the Guinean coast, two of the most commonly consumed species, Polydactylus quadr i filis and Galeoide decadactylus , were analyzed. The Total Volatile Basic Nitrogen (TVBN) values of 23.30 an…
Georgiana Allie, Sallu Karteh, Jenneh Musa-Younge, Dominic Musa Ibrahim-Sayo, Anthony Hinga Moseray
This study evaluates the proximate composition and amylopectin content of four rice varieties (Farro-66, Farro-67, Rok-34, and Gawal-R1) relevant to Sierra Leone. Using laboratory analysis on processed paddy, the proximate analysis revealed high carbohydrate…
Mariama Ciré Kourouma, Abdoulaye Thioye, Alioune Marone, Malick Mbengue
This work aims to study the feasibility of producing vinegar from oranges. Two types of matrices were used: pasteurized juice from fresh oranges and unpasteurized juice from overripe oranges. After juice extraction, parameters such as pH, soluble dry matter c…
Blessing Ukamaka Ugwunne, Tomilola Aladesanmi, Emeka Ifemenam, Olutayo Adeyemi
Background: Food security and diet quality are interlinked but underexplored among farming households in Nigeria. This study used mixed-methods to examine this relationship in Nigeria’s North Central zone, the primary food belt. Methods: Quantitative analysis…
Ingrid Osorio, Douglas Olson, Kayanush Aryana
The importance of Leuconostoc mesenteroides is recognized for its contribution to taste in cultured dairy products and has been cited for its potential role as a probiotic. Objective was to evaluate the effect of prior exposure to various mild stress conditio…
Messaouda-Mouna Kaci, Audrey Gauthier, Sarah Kreitz, Marina Humbert, Irène Lamour, Smail Meziane
Rosa damascena has long been cultivated for its essential oil and consumed as an edible flower. It is a rich source of phytochemicals including phenolic acids and flavonoids exhibiting strong antioxidant properties, making it a promising candidate for mitigat…
Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, Alioune Marone
This study aims to optimize the acetic fermentation process for vinegar production using three strains of acetic bacteria including KS1, KS2, KS3 by combining two approaches, statistical and biochemical. The results obtained with the BBD experiences led to th…
Jonathan Niyukuri, Séverin Sindayikengera, Albert Iribagiza, Emmanuel Banzubaze, Manirakiza Josiane, Ntunzwenimana Mélance, 1 1, 1 1, 1 1
This research aims to valorize two wild species: Anisophyllea boehmii and Pycnanthus angolensis from Burundi forests. The antioxidant activities were estimated using 2, 2-diphenyl-b-picrylhydrazyl free radical scavenger and the reducing power assay whereas to…
Ulbad P. Tougan, Yao Akpo, Léila Sale, Florence O. Y. Akpo, Rogatien A. Tohozin, Bakassidi Gounou N’Gobi, Yacoubou T. I. Mama, Claudette R. Adjiwanou, Marianne Sindic, Yves Beckers, André Thewis
Genetic factors can affect cheese and butter making abilities and nutritional composition of milk. The study aimed to assess the influence of breed on the technological and compositional qualities of milk from four indigenous cattle breeds of Benin (Borgou, N…
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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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At least two independent reviewers evaluate the manuscript under single-blind review. Where revisions are required, authors respond point by point.
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Manuscripts must be original and not under consideration elsewhere. Submit in Microsoft Word or LaTeX with figures at 300 dpi minimum. Structure research articles as Abstract, Introduction, Methods, Results, Discussion, and References.
Use the journal's numbered (Vancouver) reference style. Cite sources consecutively in the order they appear, and ensure every reference is complete and retrievable.
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