International Journal of Nutrition and Food Sciences最新文献

{"title":"Characterization of Smoking Activity and Perception of Smoked Fish by Households in the City of Douala (Cameroon)","authors":"Nsoga Jean Valery François, Milong Melong Charlotte Sabine, Nchoutpouen Ngafon Merlin, Manz Koule Jules Christophe, Ekwalla Misse Ngangue Roland Jethro, Tuem Somon Regine, Tchoumbougnang François, Ndomou Mathieu","doi":"10.11648/j.ijnfs.20211006.16","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20211006.16","url":null,"abstract":": Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79104805","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":"The Effects of Exogenous Beta-Hydroxybutyrate Supplementation on Metrics of Safety and Health","authors":"Matthew W Stefan, M. Sharp, Raad Gheith, Ryan P. Lowery, Jacob M. Wilson","doi":"10.11648/J.IJNFS.20200906.13","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20200906.13","url":null,"abstract":"The ketogenic diet is a high-fat, very low-carbohydrate, moderate-protein diet that will induce a state of ketosis. Ketosis is a metabolic state characterized by elevated ketone body production in response to the absence of carbohydrates. Some drawbacks of the ketogenic diet are that it can be difficult to adhere to due to its restrictive nature, and it can also cause some undesirable side effects like gastrointestinal distress and increases in apoB-lipoproteins. In order to maximize the benefit of ketosis and to minimize side effects, supplementing with exogenous beta-hydroxybutyrate may induce a state of temporary ketosis without undesirable side effects. In the present study, 22 healthy male and female adults consumed 12.75 grams of beta-hydroxybutyrate salts or maltodextrin placebo twice daily for 90 days. Comprehensive blood safety analysis, body composition, bone densitometry, psychological and immune surveys, and blood pressure were administered at baseline, 30, 60, and 90 days. There were no significant differences in any measures collected, indicating that exogenous beta-hydroxybutyrate had no detrimental impact on fasting blood values such as electrolyte levels, glucose, hemoglobin A1c, complete blood count, body composition, bone density, psychological well-being, immune status, or blood pressure. We conclude that supplementing with exogenous beta-hydroxybutyrate is safe and well-tolerated by healthy adults.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"31 1","pages":"154"},"PeriodicalIF":0.0,"publicationDate":"2020-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81019195","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 and Sensory Quality of Kocho Mixed with Whole Soybean and Okara","authors":"Tegene Atlaw, M. Banti, Wabi Bajo, Bilatu Agza, Tamene Haile","doi":"10.11648/J.IJNFS.20200906.12","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20200906.12","url":null,"abstract":"Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with protein and fat rich sources like soybean can makes it nutrient dense food. Thus, the study was aimed to formulate kocho with soybean flour and okara, and evaluate its nutritional value and sensory acceptance. Kocho was mixed with whole soybean and okara flours in seven different proportions. Five point hedonic scales and AOAC methods were used to evaluate the sensory quality and proximate analysis of kocho samples respectively. Sensory evaluation results showed that all the formulations were in the acceptable range. Moisture, ash, fat, protein, fiber and carbohydrate contents of kocho was in the range of 6.81-9.41, 2.85-5.50, 3.87-10.08, 3.32-14.82, 1.61-2.98 and 60.36-78.29%, respectively. The addition of both whole soybean and okara significantly increased the protein and fat contents. Therefore, it is possible to improve nutritional quality of kocho by partially substituting with soybean flour and okara without considerable effect on consumer acceptance of the product. The substitution level evaluated in the current study was only up to 25% and further study is required to investigate the impact of more substitution levels.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"31 1","pages":"150"},"PeriodicalIF":0.0,"publicationDate":"2020-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72782234","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":"Review on Nutritional Importance and Anti-nutritional Factors of Legumes","authors":"M. Banti, Wabi Bajo","doi":"10.11648/J.IJNFS.20200906.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20200906.11","url":null,"abstract":"Legumes are important crops in human nutrition and considered as protein sources for low income populations due to the fact that they can be accessed at relatively lower price than animal products. In Ethiopia, the production of leguminous crops is increasing supported by generation of agricultural technologies by different research institutes. The improvement in the production is supported by pre-harvest information like agronomic characteristics, disease resistance, yield potentials and the like. Nutritional data are lacking in varietal selection for breeding and production and this is due to shortage of nutritional research in our country. Legumes contain sufficient amount of nutrients for both humans and animals. These crops are known for their significant source of protein, dietary fiber, carbohydrates, and dietary minerals. In addition to their proximate value, legumes also contain other very important biochemical compounds called phytochemicals which helps in either prevention or even treatments of certain chronic problems. On the other hand, legumes also contain different compounds which impair their nutritional value after consumption. These compounds are commonly called antinutritional factors and they are known to inhibit either digestion or absorption of nutrients by human body. Some of the anti nutritional factors are known to bind the different micronutrients available and reduce the bioavailability of some important minerals. Others, bind directly to the enzyme used in digestion of foods and inhibit the digestion process. This is why legumes are sometimes considered low nutritional value crops. Hence, it is mandatory for legumes to undergo certain processing like soaking, cooking, fermentation and the like before consumption so that the level of these anti nutrients will be reduced or possibly removed.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"4 1","pages":"138"},"PeriodicalIF":0.0,"publicationDate":"2020-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89526371","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":"Ethno-nutritional Characteristics, Typology and Conditions of Manufacture and Conservation of Fish Based Dishes in the Locality of Yabassi, Cameroon","authors":"Djeuachi Tchuitheu Huguette Lesly, Dongho Dongmo Fabrice, Mouokeu Raymond Simplice, Deutchoua Djitieu Arlette Danelle, Tchoumbougnang François","doi":"10.11648/J.IJNFS.20200905.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20200905.11","url":null,"abstract":"The integration of cultural data in a scientific approach constitutes the basis for the development of the culinary industry of traditional preparations. The present study was aimed at inventorying fishes and fish based dishes found in Yabassi locality, and to collect information on the pre-treatment of these fishes, and the preparation process and conservation methods of some fish based dishes. The investigations were carried out in Yabassi locality in two periods, from February to June 2016 and from February to June 2017 and consisted of direct observations and interviews in households, restaurants and in out-of-home vendors. A total of 281 persons were investigated, they were chosen because they were either responsible for family meals or meals seller, or consumers. For each participant, primary information such as gender, age, origin region and occupation were recorded. Moreover, information concerning fishes found in the area, fish based dishes, the ingredients and cooking methods as well as the purpose of dishes were recorded. A total of 281 persons were investigated in Yabassi among which 83% of women and 17% of men. They were mainly aged 30-60 years old (84%), mostly originated from Littoral Region (78%). The survey revealed a total of 15 fish species currently present and consumed in Yabassi. Among them, 07 species represented more than 90%. These are respectively C. nigrodigitatus (44.5%), Oreochromis sp. (18.3%), C. carpio (9.9%), H. niloticus (7.3%), Clarias sp. (6.9%), Hydrocynus sp. (4.2%) and M. cephalus (3.6%). A total of 11 fish based dishes in Yabassi locality were listed particularly. The most frequently cooked were ‘Mbongo’ (41.17%) followed by Pistachio cake (21.03%), Bouillon (13.03%) and ‘Mabomba’ (6.64%). It was found that various cooking methods are used for these dishes, particularly water cooking, smoothed cooking, oil cooking and stew. Different virtues are attributed to these dishes. These dishes are mostly conserved by drying, heating and refrigeration.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"544 1","pages":"125"},"PeriodicalIF":0.0,"publicationDate":"2020-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77143025","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":"Health Benefits of Fish Consumption and Its Contribution to Poverty Alleviation and Food Security in Ethiopia: A Review","authors":"Tamiru Yazew, D. Kumsa, Agama Daba","doi":"10.11648/j.ijnfs.20200904.14","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20200904.14","url":null,"abstract":"Food insecurity and malnutrition remains a public health threat in developing countries including Ethiopia, as millions of people continue to suffer from these problems. Therefore, fish consumption is one of the most important sources of micro and macronutrients for human health and overcome food insecurity and malnutrition problems. Ethiopia is endowed with lakes, reservoirs and rivers, which could be the potential resources for fisheries production and consumption. However, their exploitation and contribution to food security and poverty alleviation in the country was scarce. Therefore, this review was designed to provide the current information concerning the health benefits of fish consumption and its contribution to poverty alleviation and food security issues in Ethiopia. Peer-reviewed articles, gray literature, key reports from national and international organizations, research findings in developed and developing countries were used to collect information for this work. Fish is a source of protein, polyunsaturated fatty acids, minerals and vitamins, which could prevent non-communicable diseases. However, access to road infrastructure, pond management level, water sources, fish feed status, location of ponds and consumption habits were factors affecting fish production and consumption. Other factors which could affect fish production were climate change and variability, low fish supply, lack of awareness, lack of support, lack of facilities, low profit, and distance from market place. Therefore, a strategic partnership and collaboration of all responsible bodies should determine the long term impacts of fisheries production and consumption patterns on the poverty alleviation, food and nutrition security in the country.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"9 1","pages":"118"},"PeriodicalIF":0.0,"publicationDate":"2020-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78694878","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, Elemental and Anti-nutrients Composition of Pumpkin Seed (cucurbita maxima duch ex lam) Obtained from Duvu Mubi South Adamawa State, Nigeria","authors":"E. Williams, M. Abubakar, N. Timothy","doi":"10.11648/j.ijnfs.20200904.13","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20200904.13","url":null,"abstract":"In this study the proximate composition, elemental and anti-nutrients composition of pumpkin seed (cucurbita maxima duch ex lam) obtained from Duvu were determined using standard methods. The proximate composition of pumpkin seed showed protein (5.63 ± 0.01%), fats/lipids (2.65± 0.00%), fibre (49.83± 0.01%), ash (2.50± 0.00%), moisture (9.00 ± 0.00%) and carbohydrate (26.46±0.02%) for peels only while protein (35.46 ± 0.01%), fats/lipids (2.20 ± 0.00%), fibre (17.63± 0.01%) ash (4.49± 0.01%), moisture (10.5 ± 0.00%) and carbohydrate (6.08 ± 0.02%) for the unpeeled seeds flour, and protein (33.80 ± 0.01%), fats/lipds (43.15±0.00%), fibre (1.86±0.01%), ash (5.23±0.01%), moisture (10.30 ±0.00%) and carbohydrate (5.65 ±0.03%) for the peeled seed kernel flour. The elemental analysis carried out showed Ca (42.16± 0.01 mg/100 g), Fe (2.72±0.01 mg/100 g), P (124.14 ±0.02mg/100 g), K (177.34 ±0.02mg/100g), Na (41.35 ±0.01mg/100g), Mg (64.84 ±0.02mg/100 g) and Zn (8.42 ±0.01mg/100 g) for the peels only and that of unpeeled seed flour showed Ca (128.67 ±0.02mg/100 g), Fe (10.49 ±0.02mg/100 g), P (875.63 ±0.01mg/100 g), K (511.43 ±0.01mg/100 g), Na (68.26 ±0.02 mg/100 g), Mg (284.54 ±0.01mg/100 g) and Zn (6.44 ±0.02mg/10 g) while Ca (145.30±0.02 mg/100 g), Fe (13.59 ±0.01mg/100 g), P (124.35 ± 0.00 mg/100 g), K (752.64 ±0.02mg/100 g), Na (51.23 ± 0.01mg/100 g), Mg (351.63 ±0.01mg/100 g) and Zn (1.76 ± 0.01mg/100 g) for the peeled seed kernel. The anti-nutrient analysis showed tannin (2.15 ± 0.01%), cyanide (0.026 ± 0.00%), phytate (6.26 ± 0.01%) and oxalate (3.74 ± 0.02%) for the peels only while tannin (3.14 ±0.02%), cyanide (0.062±0.00%), phytate (4.54 ± 0.02%) and oxalate (2.92 ±0.01%) for the unpeeled seed and tannin (0.86 ± 0.01%), phytate (0.86±0.01%) and oxalate (1.96 ± 0.01%) for the peeled seed kernel while cyanide was not detected. The fats, protein and fibre were higher in the sample while moisture, ash and carbohydrate were low. Phosphorus, K and Ca showed higher concentration with Zn been the least in all the samples. Peeled seed kernel showed higher concentration of Ca, Fe, P, K and Mg in all the samples. Unpeeled seed showed higher concentration of phytate than in the peels and peeled seed kernel. The result of this research will be useful in nutritional, pharmaceutical and oil industry.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"22 1","pages":"112"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78965872","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":"Toxicological Effects of Sudan III Azo Dye in Palm Oil on Liver Enzyme and Non Enzyme Markers of Albino Rat","authors":"Nwachoko Ndidi, Odinga Tamuno-boma, Akuru Udiomine Brantley, Ibanibo Tamunomiebam Emmanuel","doi":"10.11648/j.ijnfs.20200904.12","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20200904.12","url":null,"abstract":"The economic and nutritional value of palm oil has made its utilization to be on the increase especially in Nigeria, thereby making it expensive, hence the temptation to adulterate it by bulk buyers with the wrong assertion of retaining the quality. This study was therefore undertaken to evaluate the effect of adulterated palm oil on the activity of liver enzymes and non-liver enzymes markers of albino rats. Twenty rats divided into five groups of four rats each were used for this investigation for fourteen (14) days. At the end of the experiment, the animals were sacrificed, blood samples were collected for biochemical analysis. Biochemical indices of liver enzymes makers and non-liver markers were determined. Liver enzymes ALP and ALT concentrations showed significant increase (p<0.05) when compared with group 1 and 2, also non-liver markers albumin, conjugated and total bilirubin showed significant increase (p<0.05) when compared to group 1 and 2. Histopathological examination showed mild inflammation of the liver for group 3, while histological features for groups (4 & 5) administered with higher dosage showed intense periportal and intraparenchymal inflammations. A compromise in liver function in rats administered with adulterated palm oil was observed.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"49 1","pages":"104"},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90817986","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 Some Technological Treatments on Juice Quality of Both Sugar Cane and Sweet Sorghum as Fresh Bever or Raw Material for Syrup (Black Honey) Production","authors":"Rokaia Ramadan Abdelsalam, W. Abdel-Aleem, H. Ferweez","doi":"10.11648/j.ijnfs.20200904.11","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20200904.11","url":null,"abstract":"The juice of either sugarcane (CJ) or sweet sorghum (SJ) is used as a raw material for the production of syrup (black honey). So far, no quality standards are reported for sugarcane juice or sweet sorghum as a fresh drink or raw material for the production of syrup. Therefore, this research was designed to study the quality of juice for each of them by replacing the sugarcane juice with sweet sorghum juice in proportions (25, 50 and 75%). The physic-chemical properties represented in TSS, pH, percentage of purity as their highest values in sugarcane juice (A1) and the lowest values for them in sweet sorghum juice (A5), while the highest degree of color unit was recorded in sweet sorghum juice (A5) and the lowest value for color unit in sugarcane juice (A1). Significant differences were found in the physical, chemical and sensory properties as a result of the different treatments with increase of replacement percentage. The reducing sugars, acidity, protein and color values were increased, while the decrement were found in TSS, percentage of purity, total sugars, fats, ash, and minerals (potassium-sodium-calcium-magnesium-iron). Citric acid (B3) treatment resulted in obtaining a light-colored juice with a higher content of reducing sugars compared with the other treatments, and the pre-heating (B2) to 80±0.5°C was improved the sensory properties and general acceptance. It could be concluded that the replacing rate of 25% (A2) with the pre-heating (B2) recorded the best sensory properties and is recommended for the production of canned juice or could be used as a raw material for the production of honey with a subsequent study of its production as a natural energy drink characterized for its long preservation period.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"52 1","pages":"95"},"PeriodicalIF":0.0,"publicationDate":"2020-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74870270","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":"Food Adulteration and Some Methods of Detection, Review","authors":"M. Banti","doi":"10.11648/j.ijnfs.20200903.13","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20200903.13","url":null,"abstract":"Most of the Foods we are having are prone to food fraud and adulteration. Food adulteration is either the addition of a non-food item to increase the quantity of raw or prepared food intentionally or non food substances added accidentally. Food adulteration also includes any poisonous or deleterious substances which may render the food injurious to health. Food adulteration can be either the act of addition, removing valuable food component or substitution of these valuable ingredients with relatively less expensive (cheaper) substances for unfair economic gain. This act of food fraud may be an economic gain for the manufacturer, while it is loss for the final consumers of the products. While buying and serving an adulterated foods, consumers are affected in different ways; they may not getting the intended food nutrients, the adulterated foods may be unsafe for health and it can also be economic loss to the consumers. There are different food known to be prone to adulteration both in our country Ethiopia and the world including milk, meat, injera in our country, Ethiopia, honey, butter, juices, and etc as examples. There was a report through media outlet very recently in Ethiopia about adulteration of injera with saw dust. There are different methods through which food adulteration can be detected. These methods include physical, chemical, biochemical, and other techniques. Detection of food adulterant is more difficult when both adulterant and the food itself have approximately the same physiochemical makeup. Adulterations of food interfere with consumers’ right to get safe and good quality foods. So, all responsible individuals, organization, including government should fulfill their responsibility to protect the act of food adulteration and to expose the identified acts. Moreover, researchers and academia working in different research institute have many gaps to address related to the topic including assessment of the status, identification of foods susceptible for adulteration in the context of the country, development and validation of detection methods and much more.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"41 1","pages":"86"},"PeriodicalIF":0.0,"publicationDate":"2020-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73568407","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}