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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…
Ezéchiel Ndikumasabo, Paul Malumba, Séverin Sindayikengera, Aloys Nzigamasabo, Venant Nihorimbere
During the drying and grinding processes, orange-fleshed sweet potatoes undergo various forms of degradation, including browning and a reduction in their residual beta-carotene content. In the present study residual of β -carotene content of four varieties of…
Joshua L. Herring
Catfish production ( Ictalurus punctatus ) in the United States was annually above 250 thousand tons in 2003 but dropped to approximately 150 thousand tons in 2012 and in 2023 reached approximately 170 thousand tons annually. Mississippi, Alabama, Arkansas, a…
Brian Balikoowa, Barbara Mugwanya Zawedde, Humphrey Kigabane, Sarah Mutonyi, Fred Kalanzi, Joel Isanga
This study evaluated the nutritional and industrial quality of avocado pulp oil extracted from four varieties (Hass, Fuerte, Reed, Semil 34) grown across three sites (Kamenyamiggo, Mukono Zonal Agricultural Research and Development Institute, National Forestr…
Karlo Francisco Palacios-Pardo, Guillermo Martín Carrillo-Castañeda, Serafín Cruz-Izquierdo, Julio Arturo Gomez-Estrada, 1 1
Phaseolus coccineus L. is a legume characterized by wide phenotypic variability in seed color and size, traits associated with physical and nutritional grain attributes. The objective of this study was to evaluate the relationship between seed coat color and…
Yichen Mu
Zanthoxylum bungeanum Maxim. is an important edible and medicinal plant widely used as a spice and traditional medicinal material. Although its pericarp has been extensively investigated because of its characteristic tingling sensation and commercial value, t…
Anne Flora Drabo, Sandrine Nadege-Lekou Da, Benjamin Koulika Koama, Madjo Drissa Zon, Zakari Kabré, Elias Zongo, Blanche Sonia M’po, Eric Sami Kam, Roland Nâg-Tiero Meda, Georges Anicet Ouédraogo, 1 1, 1 1, 1 1
In Burkina Faso, conventional poultry feeds are expensive and remain largely inaccessible in rural areas. This study evaluated the effect of supplementing pullet diets with roasted Leucaena leucocephala seed meal on growth performance, carcass characteristics…
Lanou Hermann Biénou, Savadogo Boubacar, Zeba Nawidimbasba Augustin
Burkina Faso has historically been characterized by high rates of child stunting and recent DHS data showed a steady increase in overweight/obesity among adult women, particularly in urban areas. This dual shift creates a setting where the double burden of ma…
Ayako Kamiya, Natsuki Matsuoka, Kazuma Toda, Riho Komatsuzawa, Takumi Morikawa, Shinichiro Takashima, Tomoyasu Kamiya, Kinya Takagaki, Yasuo Kobuna
Background : Joint function is essential for the smooth performance of daily activities. Maintenance of knee joint function and reduction in pain and other symptoms contribute to maintaining and improving quality of life (QOL). Collagen peptides have been sho…
Joseph Karrington Noah Eyili, Marlyne-Joséphine Mananga, Marceline Joelle Mbouche, Brice Didier Kouandjoua, Marie Modestine Kana
Malnutrition in urban areas is associated with the emergence of non communicable nutritional diseases (diabetes, cardiovascular diseases and cancers), which are becoming an increasingly serious public health problem. Poor cooking practices and a lack of knowl…
Puleng Letuma, Thabang Mkhehlane, Marealeboha Mofube, Ntsoaki Moeketsi, Monica Lephole
Malnutrition and micronutrient deficiencies remain significant public health challenges in Lesotho, largely driven by dietary diversity and the underutilization of nutritionally valuable indigenous crops. Sweet potatoes play a vital role in strengthening food…
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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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