Journal of Food and Nutrition Sciences最新文献

{"title":"Level of Contamination and Alteration of Cuttlefish Fished and Processed in Companies in Côte d’Ivoire","authors":"Kablan Lucien, Kouamé Toto, Goore Taunin","doi":"10.11648/j.jfns.20241204.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20241204.12","url":null,"abstract":"This study was carried out from 2019 to 2021. Its aim was to assess the quality of cuttlefish intended for local and international markets in a company processing fishery products in Côte d'Ivoire. The biochemical analyses (Total Volatile Basic Nitrogen (TVBN)) were based on the distillation method of an extract deproteinised by perchloric acid (HClO₄). Microbiological analyses (total aerobic mesophilic flora (TAMF), staphylococci (SPP), anaerobic sulphite-reducing bacteria (RAS), faecal coliforms (FC) and salmonella) involved isolation and identification techniques. The various analyses carried out by the National Laboratory for Support to Agricultural Development (LANADA) made it possible to assess the median contamination values and satisfaction percentages (TAMF, FC, SPP), which are respectively 2.2.10⁴ CFU/g with 94%; less than 10 CFU/g with 94%; less than 100 CFU/g with 100%. RSA and salmonella were absent in all the products analysed. The temperature of the cuttlefish was high just after processing. The maximum temperature value (26.4°C) was obtained after processing, while the minimum temperature value (1.6°C) was recorded during storage in a positive cold room. However, it is essential to improve manufacturing practices and preservation methods in order to avoid poisoning the population. These data should also encourage fishermen to practise good preservation methods.\u0000","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"128 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141811443","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":"Contribution of Banana Production on Household Income Generation Among Smallholder Farmers in Kitagata Town Council, Sheema District","authors":"Abel Mugume, Rebecca Kalibwani, Gershom Nuwemuhwezi","doi":"10.11648/j.jfns.20241204.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20241204.11","url":null,"abstract":"The study was about contribution of banana production on house hold income generation among Smallholder farmers in Kitagata town council, Sheema District. The specific objectives included to; examine the socio-economic characteristics of smallholder banana farmers, establish innovative strategies to improve banana production and income among smallholder banana farmers and identify the factors affecting banana production and income among smallholder banana farmers. The study adopted a cross-sectional survey that applied both quantitative and qualitative approaches for data collection. Data was captured from a sample of 302 respondents using both questionnaire and interviews. Data was analyzed using SPSS software version 22.0 to generate both descriptive and inferential statistics. The study concluded that there were socio-economic characteristics of farmers which also affected banana production. Such characteristics included; age, marital status, level of education land size and gender. The study also concluded that there were innovative strategies to improve banana production and income among smallholder banana farmers in Kitagata town council, Sheema district. These included; Integrated Pest Management, use of hybrid varieties, Irrigation, mulching, climate-Smart Agriculture through use of drought resistant varieties, agro-forestry, use of fertilizer application and organic manure to replenish soil fertility. The study finally concluded that there were factors affecting banana production and income among smallholder banana farmers. Such as; access to extension and advisory services which had a significant effect on production and smallholder farmer’s income at (p=.004), access to financial services was a strong predictor of production improvement and farmer’s income at (p=.002), a positive and a significant relationship were observed between availability of quality farm inputs and banana production (at p=.023), The study further discovered that ready market was a strong predictor of production and small holder farmer’s income at (p=.003) and Lastly, a positive and a significant relationship were observed between banana varieties grown and banana production as well as income at (p=.005). The study recommends that the government, NGOs, Ministry of Agriculture, Animal, Industry and Fisheries in collaboration be established with the aim of implementing innovative agricultural strategies geared towards banana productivity increments, there is also a need for the government to provide enough facilities to extension agents that will help them facilitate enhanced training to farmers and inform them of new techniques in farming, there is a need for the government to provide some production inputs at subsidized cost.\u0000","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":" 59","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141833396","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":"Viability of Cull Bee Brood (<i>Apis mellifera</i>) as an Additive in Chicken Feed for Enhanced Food Security","authors":"Nuwemuhwezi Gershom, Christopher Obel-Ogor, Donald Kugonza, Kalibwani Rebecca","doi":"10.11648/j.jfns.20241203.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20241203.13","url":null,"abstract":"There is insufficient knowledge by African beekeepers on how to utilize and integrate culled bee brood into their chicken feed or food systems instead of dumping broods as wastes. Culling out access bee brood combs, diseased, old combs with brood remains will reduce over reproduction of bee brood in the bee colony and hence improving hygiene in bee hive colony which will increase its fitness. African bee keepers regularly practice bee brood culling of unwanted, damaged, diseased and excessive combs with brood during production and harvesting periods and throw away culled bee brood Africa beekeepers. Therefore, this study came up with new ways on how to collect, process, utilize and integrate culled bee brood into chicken feeds as additives instead of throwing them away as wastes. This would create new production opportunity among bee keeper now and in the future as culled bee brood to be an alternative source of protein in chicken feeds systems leading to improved food security. The study was conducted in three districts of southwestern Uganda (Kiruhura, Mbarara, Rwampara). Current Nutritional composition and hygiene practice were analyzed after sampling practices and collection. Analyzed 966 culled bee brood combs from 46 beekeeper’s colony. Data was analyzed using r-statistical program. All assumptions for statistical tests were met. A total of seven (7) apiaries participated in cull brood removal sample from 46 bee hives from each district that was sampled making a total of 966 colonies. a repeated measures ANOVA both at beginning of the season and the end of the season was used to analyze the beekeepers’ data from different apiary yard in western Uganda and five (5) colonies (bee hive) from an on-farm trial experiment at Mbarara, Kiruhura, Rwampara western Uganda, three (3) treatment and two control were utilized. Repeated measures ANOVA was used to analyze this data. Using computer aided software of R-statistical package for analysis. Results were presented in table form from different seasons from laboratory analysis. The study also adds to existing literature where some insects are used industrially for selling as seen with the Nsenene (grass hoppers) in Uganda and crickets and black soldier’s flies in western Kenya at Jaramongi Odinga Oginga University of Science and Technology. MP2 has the highest metabolizable energy with slightly less microbes, and average moisture content. This makes it a good choice of feeds with bee brood additives for the chicken.\u0000","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"171 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141388549","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":"Productive and Reproductive Roles of Women and Associated Factors on the Nutritional Status of Children in Kilindi District, Tanzania","authors":"Mtagulwa Hillary, Hadijah Mbwana","doi":"10.11648/j.jfns.20241203.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20241203.14","url":null,"abstract":"Background: The prevalence of stunting can be caused or lessened by the nature of women's productive and reproductive roles. The objective of this study was to examine the risk factors of child stunting based on the productive and reproductive roles of women among crop farmers and agro-pastoralists in Kilindi District. Methods: A cross-sectional survey of 209 crop farmers and 136 agro-pastoralist women with children aged 6–23 months was conducted. A structured questionnaire was used to gather information on household demographics; time allocated for reproductive roles, women's involvement in maize farming and sale of maize produce. Anthropometric measurements were taken to determine the nutritional status of children. The data was analyzed using IBM SPSS version 20. Risk factors of stunting were determined using multivariate logistic regressions. Chi-square was used to determine the relationship between women's involvement in maize farming and the sale of maize in households and stunting. Results: The results from crop farmers revealed that being a male had an increased possibility of stunting by 2.601 times compared to being female (OR = 2.601, 95% CI; 1.302, 5.196). Children aged 13-18 months (OR = 2.820, 95% CI; 1.295, 6.143) and 19-23 months (OR= 4.999, 95% CI; 1.829, 13.664) increased the likelihood of stunting by 2.820 and 4.999 times respectively compared to children aged 6-12 months. Mothers with no formal education augmented the chance of being stunted by 2.212 times compared to mothers with primary education (OR = 2.212, 95% CI; 1.019, 4.799). There is a decreasing probability of children being stunted as time spent on cooking between 21 and 30 hours per week among agro-pastoralist women. Crop farmer women who collected firewood between 11 and 15 hours per week had a 0.205 times lower risk of increasing stunting. Children's age, gender, and mother's level of education all increased the likelihood of stunting among crop farmers. Cooking time (21-30 hours per week) among agro-pastoralists and collection of firewood (11-15 hours per week) among crop farmers had a lower risk of increasing the likelihood of stunting. Nutritional interventions should address maternal education, proper child care, and feeding practices.\u0000","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"124 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141388607","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 Canning Variables on Minerals Content of Bruchid Resistant, Maz-Type Common Bean Lines","authors":"Milkesa Feyera, Demirew Abera","doi":"10.11648/j.jfns.20241203.15","DOIUrl":"https://doi.org/10.11648/j.jfns.20241203.15","url":null,"abstract":"Dried beans are rich in proteins and good in important micronutrients like potassium, magnesium, folate, iron and zinc. Canning is a conventional food preserving method in which beans and other products are sterilized by heat after placed in hermetically sealed containers. Screening of bean lines for micronutrient retention during canning is an important input for food industry, beans researcher and other end users. The objectives of this study was to evaluate minerals retention of canned maz-lines common beans. A total of 3 Maz-lines of common beans were evaluated under 9 different canning treatments. Accordingly, mineral contents of maz-type canned common beans were evaluated using atomic absorption spectrophotometer. The result showed maz-type common bean lines and canning variables significantly affects minerals content. The highest calcium (68.79mg/100g) and zinc (2.68mg/100g) were exhibited in Maz-200 common bean lines. Canning variables caused an increment of sodium and calcium contents. However, potassium and zinc contents of canned beans decreased as result of varied canning variables. Good retention of potassium was demonstrated in samples soaked at ambient temperature for 30minutes before blanched at 88°C for 30 minutes. Similarly, good retention of zinc was recorded for sample soaked at room temperature for 40 minutes followed blanched at 75°C for 40 minutes.\u0000","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"12 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141388395","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":"Knowledge of Production Conditions and the Quality of Raw Milk Produced in Burundi","authors":"Iribagiza Albert, Niyonsaba Gérard, Munyaneza Napoleon, Ntunzwenimana Mélance","doi":"10.11648/j.jfns.20241203.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20241203.11","url":null,"abstract":"In Burundi, despite the socio-economic importance and health impact of milk and dairy products, few researchers are interested in this sector. The few studies concerning the sector are related to the increase in the productivity of dairy cows. However, among all the actions that promote the development of the dairy sector, the improvement of the quality of dairy products constitutes an added value. In view of the above, the objective of this study is to know the production conditions and the quality of raw milk produced in the communes of Kayanza, Ngozi and Bubanza provinces and at the point of reception of raw milk of the Modern Dairy Burundi industry. To this end, a surveys were conducted in 40 dairy farms and carried out physico-chemical measurements on 84 samples of raw milk. The results revealed satisfactory hygiene in 40 farms monitored. The averages were: (i) fat: 46 ± 4g / l, (ii) protein: 29.9±4.7g/l, (iii) pH: 6.7 ± 0.07, (iv) density: 1.031 ± 0.006 and (v) lactic acidity: 16.63 ± 0.92 °D. The antibiotic residues were found in 9 of the 84 samples analyzed, 4 out of 84 samples were positive for alcohol test. It should be remembered that the presence of antibiotic residues in raw milk is an obstacle to processing, especially in the fermentation process. This study aims to contribute to the awareness of stakeholders to adopt good practices throughout the milk production chain in Burundi to better protect the health of consumers.\u0000","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141126900","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":"Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic","authors":"A. Issa-Zacharia, H. Muhimbula, Anastazia Bikuba, Joachim Matondo","doi":"10.11648/j.jfns.20241202.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20241202.13","url":null,"abstract":"Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products.","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"19 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711836","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":"<i>In vivo</i> Antihyperlipidemic and Antioxidant Effect of Oil Extracted from <i>Sardinella maderensis </i>(Lowe, 1838) on Strain <i>Wistar</i> Rats","authors":"J. C. M. Koule, Régine Somon Tuem, Roland Jethro Ekwala Misse Ngangue, Fabrice Fabien Dongho Dongmo, M. N. Nchoutpouen, J. Nsoga, M. Ndomou, I. Gouado","doi":"10.11648/j.jfns.20241201.16","DOIUrl":"https://doi.org/10.11648/j.jfns.20241201.16","url":null,"abstract":"Cardiovascular diseases (CVD) are one of the leading causes of death and disability, the main cause of which is hyperlipidemia. This work aimed to evaluate the antihyperlipidemic and antioxidant <i>in vivo</i> potential of oil extracted from <i>Sardinella maderensis </i>on rats. The oil was extracted according to the method of Bligh and Dyer and underwent chemical analysis prior to in vivo assays. After studying <i>in vivo</i> the acute toxicity of <i>S. maderensis </i>oil, their antihyperlipidemic was assessed. Twenty-four male <i>Wistar</i> adult rats were randomly divided into four groups of 6 rats each. During a three-week experiment, group 1 was fed with standard laboratory diet (SLD); group 2 received SLD supplemented with boiled egg yolk (5 g/day/rat); group 3 was fed with SLD supplemented with <i>S. maderensis </i>oil (1 g/day/kg of body mass) and group 4 was fed with SLD supplemented with boiled egg yolk and <i>S. maderensis </i>oil. Liver, lung, kidney, adipose tissues and heart were later removed, weighted and analyzed. Some blood biochemical and oxidative stress parameters were also measured. Results showed that <i>S. maderensis</i> oil was siccative, good quality with a lethal dose greater than 5000 mg/Kg of CP and no signs of toxicity were observed. Hyperlipidemic diet increased significantly (p ˂ 0.05) lipid profil, glycemia, uremia, activity of transaminase and γGT, oxidative stress in group 2 compared to other groups. Supplementation with <i>S. maderensis</i> oil significantly (p˂0.05) reduced Lee's index, weight gain and BMI by 8.12%, 26.33% and 19.11% respectively in group 4 compared with group 2. Supplementation with <i>S. maderensis</i> oil decreased significantly (p ˂ 0.05) total-cholesterol, LDL-cholesterol, triglyceride, glycemia, proteinemia and increased levels of HDL-cholesterol in group 4 compared to group 2. Supplementation with <i>S. maderensis</i> oil significantly (p < 0.05) reduced TBARS levels by 54.36% and significantly (p < 0.05) increased GSH levels, SOD, CAT and PON-1 activity by 64.90%, 20.76%, 48.70% and 7.47 respectively in group 4 compared to group 2. This study shows that <i>S. maderensis</i> oil can be used in prevention of hyperlipidemia.","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140442238","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 Antioxidant Activity of Methanol Extract of <i>Capsicum annum </i>(Red Bell Pepper), <i>Capsicum frutescens</i> (Chili Pepper), and <i>Capsicum annum </i>(Green Bell Pepper)","authors":"Joseph Akor, E. L. Onyeyilim, Joseph Ejiofor Ugwu, Eze Cosmas Chinweike","doi":"10.11648/j.jfns.20241201.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20241201.12","url":null,"abstract":"","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"64 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139535715","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":"Determinants of Child Undernutrition in Tanzania: Agriculture and Season Perspective: A Review","authors":"H. Muhimbula","doi":"10.11648/j.jfns.20241201.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20241201.11","url":null,"abstract":"","PeriodicalId":503310,"journal":{"name":"Journal of Food and Nutrition Sciences","volume":"209 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139628841","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}