African Journal of Food Science最新文献_第2页

Physicochemical and nutritional characteristics of bee pollen from Burkina Faso 布基纳法索蜂花粉的理化和营养特性

African Journal of Food Science Pub Date : 2023-08-31 DOI: 10.5897/ajfs2023.2264

Jean Axel, T. Kabore, Ella W. R. Compaoré, KY Inoussa, O. Ouédraogo, Fulbert Nikiéma, E. Kabré, M. Dicko

引用次数: 0

Feeding practices and nutrition status of children aged 0-59 months from Njombe and Geita, Tanzania 坦桑尼亚恩琼贝和盖塔0-59个月儿童的喂养方式和营养状况

African Journal of Food Science Pub Date : 2023-08-31 DOI: 10.5897/ajfs2022.2226

T. Hassan, S. M. Happiness

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Consumption of discretionary salt and bouillon in Senegalese households and related knowledge, attitudes and practices 塞内加尔家庭随意食用盐和肉汤的情况以及相关的知识、态度和做法

African Journal of Food Science Pub Date : 2023-08-31 DOI: 10.5897/ajfs2023.2254

Diombo Kebe Saliou, Diouf Adama, M. D. D. S. Papa, Thiam Mbeugué, Baba Coly Ousseynou, Hélène Faye Mane, Badiane Abdou, I. Nicole

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Fruit consumption and storage practices among rural households in Chamwino district, Dodoma, Tanzania 坦桑尼亚多多马Chamwino地区农村家庭的水果消费和储存做法

African Journal of Food Science Pub Date : 2023-07-31 DOI: 10.5897/ajfs2023.2253

Assim Ngawembela Mwanaisha, W. M. Akwilina, Mlipano Chove Lucy

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Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast 研究了用酿酒酵母发酵可可黏液汁的工艺过程

African Journal of Food Science Pub Date : 2023-07-31 DOI: 10.5897/ajfs2022.2241

Diakabana Philippe, E. Michel, Derda Goma Okil, Paul Latran Ossoko Jean, Wenceslas Geoffroy Tamba Sompila Arnaud, Bassoumba Claudia, Nkounkou Léa

引用次数: 0

Quantification of ethanol and identification of other chemical constituents in homemade morula beer using gas chromatography-mass spectrometry (GC-MS) 气相色谱-质谱联用法测定自制桑葚啤酒中乙醇含量及其他化学成分

African Journal of Food Science Pub Date : 2023-07-31 DOI: 10.5897/ajfs2023.2252

Tsenang Mmaabo, Pheko-Ofitlhile Tshepo, Mokgadi Janes, Masamba Wellington, Norma Phokedi Gothatamang

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Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture 挤压工艺条件对膨化航空豆粉混合物容重、吸水率和吸油率的影响

African Journal of Food Science Pub Date : 2023-06-30 DOI: 10.5897/ajfs2022.2180

Okon Umoh Enobong, Ofo Iwe Madu

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Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique 在莫桑比克muanza作为一种替代食品使用的Tacca leontopetaloides获得的面粉的营养评价

African Journal of Food Science Pub Date : 2023-06-30 DOI: 10.5897/ajfs2022.2186

Uachisso Arminda, Nunes da Silva Marta, Agostinho Daniel, Pinho Olívia, W. Marta, M. Susana

引用次数: 0

Higher amounts of proximate and minerals in composite biscuit made from African locust beans pulp 以非洲刺槐豆浆为原料制成的复合饼干中含有较多的近星和矿物质

African Journal of Food Science Pub Date : 2023-06-30 DOI: 10.5897/ajfs2023.2247

Setorglo Jacob, Lenia Matilda, Nsiah-Asamoah Christiana

{"title":"Higher amounts of proximate and minerals in composite biscuit made from African locust beans pulp","authors":"Setorglo Jacob, Lenia Matilda, Nsiah-Asamoah Christiana","doi":"10.5897/ajfs2023.2247","DOIUrl":"https://doi.org/10.5897/ajfs2023.2247","url":null,"abstract":"Food insecurity (FI) is still endemic in most parts of Low and Middle Income Countries (LMICs), including Ghana. This study was a quasi-experimental design carried out in the Wa Municipality. We assessed the proximate and minerals in African locust fruit pulp (Parkia biglobosa) and biscuits made from composite flours. We also did sensory evaluation on the formulated biscuits. We also assessed the acceptability of biscuits manufactured. We performed proximate analysis and used two treatments: control sample, wheat flour (WF) and ALFPF at 100, 75, 25, and 0%. A total of 100 respondents randomly selected, sensory evaluate the products based on appearance, texture, scent, taste, and acceptability, based on a nine-point hedonic scale questionnaire. Generally, the mineral and nutrient quantities were higher in the composite biscuit compared to the control except for fat and oil. Protein, fibre, carbohydrate content was statistically significantly (p < 0.001) higher for the sample with 25% flour and 75% ALFPF compared to the control and 50/50 and 75/25. Probably, this consumption can improve food insecurity and the consumption of this can improve food insecurity, hidden hunger levels among the population.   Key words: Parkia biglobosa, African locust bean, proximate, minerals, Wa municipality, Ghana.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135922678","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}

引用次数: 0

Implementation of the school feeding and nutrition programmes in Uganda and the contribution of school meals to recommended dietary allowances (RDAs) of children: Challenges and opportunities 乌干达学校供餐和营养方案的实施以及学校供餐对儿童推荐膳食津贴的贡献:挑战和机遇

African Journal of Food Science Pub Date : 2023-05-31 DOI: 10.5897/ajfs2022.2187

Fungo Robert

{"title":"Implementation of the school feeding and nutrition programmes in Uganda and the contribution of school meals to recommended dietary allowances (RDAs) of children: Challenges and opportunities","authors":"Fungo Robert","doi":"10.5897/ajfs2022.2187","DOIUrl":"https://doi.org/10.5897/ajfs2022.2187","url":null,"abstract":"School going children face a complicated period of growth and development, remarkably affecting their health and productivity. School feeding programmes were assessed using three levels of assessment based on guidelines of school feeding and nutrition: (i) Conducting 11 key informant interviews, (ii) Conducting 45 focus group discussions and (iii) Using 24 h recall and food frequency questionnaires to evaluate the dietary and nutrient quality of school meals among 225 school going children. Two forms of feeding programmes: Parent led and home grown, were implemented concurrently. About 90% of the learners ate food items from 2 to 4 food groups. Children in all categories of schools had sub optimal daily nutrients (energy, proteins, vitamin A and iron) from school meals. Nationally, school children were only accessing 28% of their energy needs, 64% proteins requirements and 42% of iron requirements. School meals provide about 40-≥ 100% vitamin A requirements, 40-62% of iron requirements and about 30% daily energy requirements. In order to improve school feeding, there is need to enhance coordination and stakeholder engagement, strengthen local and community engagement, improve the nutrient content of school meals and engage stakeholders to change their attitudes and practices toward healthy eating.   Key words: Education, dietary quality, school feeding, agriculture.","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135434607","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}

引用次数: 0