European Journal of Nutrition & Food Safety最新文献

{"title":"Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours","authors":"Janhavi Srivastava, Neetu Singh, Alka Nanda","doi":"10.9734/ejnfs/2023/v15i61316","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i61316","url":null,"abstract":"Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90561816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on the Effect of Different Drying Methods on the Proximate, Nutritional and Mineral Composition of Clarias gariepinus (Catfish)","authors":"F. N. Okwakpam, I. Felagha, M. V. Gbogbara, P. Uahomo","doi":"10.9734/ejnfs/2023/v15i61314","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i61314","url":null,"abstract":"Aim: This study investigated the effect of modern drying methods on the proximate, nutritional, and mineral composition of Clarias gariepinus in Port Harcourt, Nigeria. \u0000Methods: Fresh C. gariepinus were purchased from Mile 3 Market in Port Harcourt, Rivers State. Samples were dissected using a sharp knife, intestinal components, and gills were removed and the edible portion was washed properly and rinsed with distilled water. Samples were treated in four groups: fresh, smoking using firewood, electric drying (200oC), and non-electric drying (200oC for 30 minutes) methods. Samples were blended using mortar and pestle into powder and kept in an air-tight container prior to analyses. \u0000Results: The proximate composition of C. gariepinus revealed that crude protein concentration was in the following proportions; electric drying method (52.16+0.01%), non-electric drying method (43.40+0.00%), smoking method (32.72+0.00%) and fresh (23.01+0.00%). The lipid content of smoked and electric-dried C. gariepinus was significantly (p<0.05) higher compared to the fresh sample. However, there was no significant difference between the lipid content of fresh C. gariepinus sample and non-electric dried sample. The carbohydrate content increased in the smoking and electric drying methods but decreased in the non-electric drying method. The ash content increased only in the smoking method but decreased in both the electric dryer and non-electric dryer methods. Fresh samples had the highest moisture content (74.03+0.00%) while the least was observed in the electric dried sample (38.84+0.00%). The percent anti-nutrient composition of C. gariepinus showed that smoked samples had the highest flavonoid concentration (3.252±0.00%) which was not significantly higher (p>0.05) than the flavonoid content of electric dried C. gariepinus (2.89±0.33). The levels of selected minerals showed varying concentrations of potassium, sodium and calcium for the various processing methods. \u0000Conclusion: Modern drying methods had a significant effect on the proximate component, flavonoids, and oxalate composition of C. gariepinus. Electric drying method showed to be a better method of drying Clarias gariepinus compared to other drying methods.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88451022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat","authors":"S. U. Alugwu, T. Okonkwo, M. Ngadi","doi":"10.9734/ejnfs/2023/v15i61313","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i61313","url":null,"abstract":"The aim of this study was to evaluate the impact of cooking conditions on the proximate composition and textural properties (cohesiveness and chewiness) of chicken breast meat.  Eight packs of industrial skinless chicken breast meat were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 190oC for 0, 4, 8, 12 and 16 min. The chicken breast packs were frozen and sliced into dimensions, thawed, cooked and analysed by a two way analysis of variance. The results revealed that cooking methods significantly (p < 0.05) decreased moisture and protein contents from 75.14 to 58.25% and 89.17 to 82.98%, but increased fat content from 4.26 to 7.78%, ash content from 1.95 to 2.39%, carbohydrate content from 4.63 to 6.95%, cohesiveness content from 0.40 to 0.52 and chewiness value from 3.63 to 6.05 kg. An increases in cooking temperatures and times decreased  moisture  content  from  60.58 to % 56.34% and 75.14 to 47.40% and protein content from 83.77 to 82.11% and 89.17 to 79.45%. Similarly, increases in cooking temperatures and times significantly (p < 0.05) increased fat content from 7.00 to 8.44% and 4.26 to 10.12%, ash content from 2.15% to 2.59% and 1.95 to 2.67%. This study showed that increases in cooking temperatures decreased non-significantly (p > 0.05) carbohydrate content from 7.02 to 6.92%, but increases in cooking times increased carbohydrate content from 4.63 to 7.76%. An increases in cooking temperatures and times increased cohesiveness content from 0.50 to 0.54 and 0.40 to 0.63, chewiness value from 5.50 to 6.77 kg and 3.63 to 8.54 kg, respectively. There were no significant differences (p > 0.05) in chewiness values of samples cooked by AF and GR methods. The best cooking method/ temperature / time for low nutrient losses was BK, 170oC and 4 min.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75617821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Vulnerability Transitions among Rural Households in Nigeria","authors":"A. Adepoju","doi":"10.9734/ejnfs/2023/v15i61312","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i61312","url":null,"abstract":"Aims: It has long been considered that specific age/gender groups, such as women and children, are predisposed to nutritional vulnerability. Thus, nutritional vulnerability among agricultural households is neglected and understudied. This study aims at an empirical assessment of nutritional vulnerability dynamics among rural households in Nigeria. \u0000Study Design:  Secondary data used for this study was waves 2 and 3 of the general household survey panel data. The sampling design consisted of two stages of sampling: the selection of enumeration areas based on probability proportionate to the size of the enumeration areas and the systematic random selection of ten households from each enumeration area. There were 3370 households selected in rural areas and 1630 households selected in urban areas. 2090 rural households with the required information for this study were included in the analysis. \u0000Methodology: Descriptive statistics, nutritional vulnerability score, logit regression model, Markov model, and multinomial logit regression models were used to analyse nutritional vulnerability transitions among rural households in Nigeria. \u0000Results: Nutritionally vulnerable households in rural Nigeria include those with aged heads, little or no formal education, limited assets, and no access to land or credit. Nutritional vulnerability in rural Nigeria is primarily transient, with around two-fifths of households experiencing transient nutritional vulnerability and nearly one-third experiencing chronic nutritional vulnerability. While the age of the household head, tertiary education, and access to credit all had a substantial impact on transient nutritional vulnerability, gender, tertiary education, asset value, and access to credit all had an impact on chronic nutritional vulnerability. \u0000Conclusion: Support mechanisms such as initiatives to promote access to healthy food, credit, land, and education are critical. To successfully address the issues affecting the nutrition and health of persons facing vulnerabilities, social welfare programs with interventions based on the characteristics of each vulnerable group and the predisposing factors should be adopted.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90219218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut","authors":"S. Arinola, O. Ogunlade, D. M. Fakomiti","doi":"10.9734/ejnfs/2023/v15i51311","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i51311","url":null,"abstract":"This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87621548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aqueous Extract of the Leaves of Ocimum gratissimum (Lamiaceae) (False Basil) as an Alternative to the Chemical Antibiotics Used in Breeding Cobb-500 Broiler Chickens in the Department of Azaguie, Côte d’Ivoire","authors":"F. S. Ouattara-Soro, D. Camara, P. Acray-Zengbe, J. R. Djile, B. Y. Konan","doi":"10.9734/ejnfs/2023/v15i51310","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i51310","url":null,"abstract":"In order to propose a plant extract as an alternative to the use of antibiotics used in broiler breeding, an experimental study was carried out in the department of Azaguié and the choice fell on the aqueous extract leaves of Ocimum gratissimum L (EAOG). To achieve this objective, fifty (50) broiler chicks of Cobb-500 strains were divided into two (02) batches of twenty-five (25) each. Thus, batch I received only the aqueous extract of Ocimum gratissimum L., while batch II received the prophylaxis recommended for rearing in this locality. Phytochemical screening revealed the presence of sterols and polyterpenes, polyphenols, flavonoids, alkaloids and catechin tannins in Ocimum gratissimum L. The acute toxicity study carried out on broilers showed that EAOG is not toxic by the oral route in a single dose at a dose of 2000 mg/kg BW. The EAOG caused a significant increase (p<0.05) in the live weight of the treated chickens compared to the controls. In addition, the results showed a significant reduction in the mortality rate and feed conversion ratio of chickens treated with EAOG compared to controls. Finally, concerning the biochemical and leukocyte parameters, the results showed a significant increase in the levels of urea and AST, lymphocytes, white blood cells, neutrophils and basophils of chickens treated with the extract compared to those treated with the usual antibiotics. The aqueous extract of the leaves of Ocimum gratissimum could be recommended to poultry farmers as an alternative to the usual antibiotics.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77281150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Jatropha tanjorensis Euphorbiaceae Ethanolic Leaves Extract Reverses Phenylhydrazine Induced Haematological Alterations in Albino Wistar Rats","authors":"E. Umoren, I. Okon, C. Nyenke, E. Modo, N. Amadi, P. I. Brown","doi":"10.9734/ejnfs/2023/v15i51309","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i51309","url":null,"abstract":"Introduction: Phenylhydrazine has been used in many studies to evaluate its modulatory effects in various biochemical parameters in whole blood and red blood cell lysate. Jatropha tanjorensis Euphorbiaceae have high antioxidants properties; its leaves phytochemical analysis shows the presence of flavonoids, tanins, terpenoids, saponis. This study investigated the ameliorative effects of Jatropha tanjorensis Euphorbiaceae on phenylhydrazine induced haematological alterations in albino Wistar rats.  \u0000Materials and Methods: Wistar rats of both sexes (180-200g) were divided into 4 groups (n=5). Group 1 received rat chow; Group 2 received (200 mg/kg) of J. tanjorensis orally. Group 3 received phenylhydrazine only (10 mg/kg). Group 4 received phenylhydrazine (10 mg/kg) + J. tanjorensis (250 mg/kg). All animals were allowed free access to clean drinking water and normal rat chow ad libitum for 35 days. After which animals were sacrificed and blood samples collected for biochemical analysis. \u0000Results: Results obtained showed that phenylhydrazine induced normochromic anemia with significant increase in white blood cell count, and neutrophil counts, eosinophils (insignificant) count with a significant reduction in lymphocyte count. However, J. tanjorensis extract reversed the adverse haematological changes induced by phenylhydrazine. \u0000Conclusion: In conclusion, Jatropha tanjorensis Euphorbiaceae demonstrated antioxidant, anti-inflammatory, and anti-thrombotic effects and reversed the haematological alterations brought upon by phenylhydrazine administration.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78169186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Hayani Date (Phoenix dactylifera L) Peels on Blood Sugar, Blood Lipids, Liver and Kidney Functions, and Inflammation in Diabetic Rats","authors":"Elsayed Elbadrawy, A. Elzainy, Hala Elkewawy, Nagia Elsaid","doi":"10.9734/ejnfs/2023/v15i51308","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i51308","url":null,"abstract":"This study aimed to investigate the effect of Hayani date peel powder and its methanolic extract on glycemia and lipidemia in streptozotocin-induced diabetic rats as well as their effects on kidney and liver functions in addition to their anti-inflammatory activity. Twenty-four rats were used in this study, six of them served as normal control (group 1) which continued feeding on the basal diet, while the remaining 18 rats were injected with streptozotocin (50mg/kg) to induce diabetes. The diabetic rats were divided into three groups (6 rats each), one of them feeding on the basal diet only which acted as diabetic control (group 2), another group fed on the basal diet and treated orally with the peel extract in a concentration of 250 mg/kg body weight (group 3), while the third group was treated with peel powder merged in the basal diet with a concentration of 5% w/w (group 4).  The results showed that the extract and the powder of the peels significantly decreased the blood glucose, glycated hemoglobin (HbAlc), total cholesterol (TC), total triglycerides (TG), low density lipoprotein cholesterol (LDL-c), very low density lipoprotein cholesterol (VLDL-c), alanine transaminase (ALT), aspartate transaminase (AST), creatinine, and uric acid as well as cyclooxygenase-2 (COX-2), prostaglandin 2 (PGE2), tumor necrosis factor alpha (TNF-α), interleukin 1B (IL-1β), and inducible nitric oxide synthase (iNOS) levels. In contrast, significant increases in serum insulin, high density lipoprotein cholesterol (HDL-c), and albumin were noticed in comparison to diabetic control. Generally, the peel extract was more effective than the peel powder. It is recommended by eating the whole fruit of date without peeling.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87171931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate and Mineral Composition of Some Foreign and Local Rice Varieties Sold in Mile 3 Market, Port Harcourt, Rivers State, Nigeria","authors":"W. Nda-Wonodi, B. G. Ibiama, B. Agubolom, T. Ologbon","doi":"10.9734/ejnfs/2023/v15i51306","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i51306","url":null,"abstract":"Rice is a staple food in many countries of Africa and it is nutritionally beneficial. This research work compared the proximate composition and mineral composition of some local and foreign rice varieties. Four varieties of rice were analyzed; two types of local rice designated as (L1 and L2) and two types of foreign rice (F1 and F2). The proximate composition such as moisture content, ash content, carbohydrate content, crude protein, crude fiber and total fat were evaluated using standard methods.  The result of the analysis showed that the moisture content was lowest in L1 (8.56 ± 0.26g) and highest in sample L2 (9.47 ± 0.48g).  All the four varieties recorded high carbohydrate content. The fat content of L1 and L2 (1.19±0.20 - 2.48±0.90) were significantly higher (p<0.05) when compared to F1 and F2 (1.69±0.30 – 1.99± 0.20a). Crude fiber content for L1 and L2 (1.49±0.09 -1.69±0.09) were statistically higher compared to F1 and F2 (0.29±0.09b -0.39±0.01b). Crude protein for L1 and L2 (7.89±0.09 – 8.09±0.22) were significantly higher when compared to F1 and F2 (6.34± 0.22b – 7.22± 0.66). Ash content for L1 and L2 (0.60± 0.01-0.68±0.32) were statistically   lower compared to F1 and F2 (0.62±0.08 – 1.20± 0.20) Potassium and Zinc showed no significant difference in all samples apart from F1 where Potassium and Zinc were significantly different. Calcium values for foreign rice showed significant difference when compared to the values for local rice. Local rice appeared to have a relatively higher level of iron when compared to all the foreign rice samples. The values obtained from this study indicates that Nigerian local rice varieties are nutritionally better compared to foreign rice varieties. ","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77402061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the Biochemical, Physicochemical and Microbiological Quality of Soft Drinks Sold in Some Elementary School of Williamsville (Abidjan, Côte d’Ivoire)","authors":"Philippe Krou Eba, A. K. Kouassi, Brice-Jean Gbakayoro, G. Amani","doi":"10.9734/ejnfs/2023/v15i41305","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i41305","url":null,"abstract":"The sale of soft drinks in and around primary schools is recurrent in Côte d'Ivoire. The objective of this work is to evaluate the rate of some biochemical and physicochemical parameters and the health risks related to the consumption of soft drinks. The biochemical and physicochemical parameters were determined according to the standard SOXHLET technique, that of Kjeldhal and also that described by Dubois et al in1956. Potentially pathogenic and pathogenic germs were enumerated and researched according to reference methods described by AFNOR. The moisture content of the different beverages ranged from 3.9±0.05 to 3.2±0.05, and the sugar content from 26.06±2.05 to 5.96±1.60. For the acidity, the higher value was 0.93± 0.15 (Bissap juice) and the lowest was 0.64± 0.02 (Tamarind juice). For proteins, the high value was 44.15 ± 0.11 (Milk Mint Juice) and the low value was 38.15 ± 0.11 (Ginger Juice). As for dry matter, the highest value was found in ginger juice (44.76 ±0.02) and the lowest in bissap juice (40.96 ±0.01). Soft drinks sold in Williamsville schools contain such potentially pathogenic species as Staphylococcus aureus and Bacillus cereus with a wide range of loadings in the drinks. Escherichia coli was not identified. No Salmonella was observed in the different soft drinks analyzed. The presence of potentially pathogenic germs could pose a danger to school children.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85966586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}