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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…
Raoua Jemai, Riadh Drira, Hamadi Fetoui, Mohamed Makni, Kazuichi Sakamoto
Citrullus colocynthis , a member of the Cucurbitaceae family, is widely distributed in North Africa. The fruits are recognized for their wide range of medicinal uses and promising pharmaceutical potential. The present study aimed to investigate the anti-obesi…
Ngoné Fall Beye, Cheikhou Kane, Nicolas Cyrille Ayessou, Cheikhou Talla, Abdou Sene, Codou Mar Diop
The considerable post-harvest losses (5% to 40% depending on storage time) due to the high water content level of the onion varieties in Senegal are the main cause of the problem of access to local onion all year round. Therefore, drying is one of the techniq…
Itunu Oluwatosin Ajiboye, Olubunmi Bolanle Ajayi, Seun Funmilola Akomolafe, Omotola Opeyemi Adelaja
In the present study, the physicochemical properties, fatty acid composition of Afzelia africana seed oil were determined and also effect of the oil-based diet on growth performance and plasma lipid profile were monitored using twenty Wistar albino rats alloc…
Mohamed F. Y. Hassan, Hassan Barakat, 1 1
Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and he…
Fayez S. Hamam, Ahmed S. Eldalo
This study aimed at investigating effects of frying oils supplemented with vitamin E on blood parameters and growth performance of rats. Three experimental diets containing fresh corn oil or frying oil (FO) with or without vitamin E were fed to Wistar rats ov…
Mady Cissé, Alioune Sow, Patrick Poucheret, Delphine Margout, Nicolas Cyrille Ayessou, Papa Guédel Faye, Mama Sakho, Codou Mar Gueye Diop
In this study, the effect of extraction processes on the physicochemical characteristics and antioxidant potential of baobab ( Adansonia digitata L. ) seed oil was evaluated. The oils were extracted, on the one hand, by cold pressing, and on the other hand, w…
Nor Asiah Muhamad, Normi Mustapha, Mohd Farid Baharin, Mohd Hatta Abdul Mutalip, Murnilina Abdul Malek, Ruhaya Salleh, Nor Azian Mohd Zaki, Fatimah Othman, Tahir Tahir Aris, Shahnaz Murad
Objective: The present review aimed to determine the effect of palm oil versus other oils on changes in body weight or Body Mass Index (BMI). Design: A systematic review was conducted. Studies were identified by database searching (EMBASE, PUBMED, CENTRAL, SC…
Ananthan Padmashree, Neha Negi, Soorya Haridas, Thimma Govindaraj, Kandanganth Raghavan Anila Kumar, Anil Dutt Semwal, Gopal Kumar Sharma
Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ ) and metallised polyester (12 μ ) low density—high density (MP, 100 μ) (with/without vacuum) films, s…
Susann Fellendorf, Joseph P. Kerry, Maurice G. O’Sullivan
Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in Ireland have assimilated the message of co…
Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Ima O. Williams, Chinaka O. Nwaehujor
This study was aimed at comparing nutrient composition of some bird eggs in their raw and boiled forms. The different varieties were exotic chicken, local chicken, turkey, quail and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) l…
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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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