Fidèle Wend-bénédo Tapsoba, Diarra Compaore-Sereme, Clarisse S. Compaoré, Thomas Jean Ndig-Yenouba, Wendkuni Anne Christelle Yaogho, Ndegwa Henri Maina, H. Sawadogo-Lingani
{"title":"Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads","authors":"Fidèle Wend-bénédo Tapsoba, Diarra Compaore-Sereme, Clarisse S. Compaoré, Thomas Jean Ndig-Yenouba, Wendkuni Anne Christelle Yaogho, Ndegwa Henri Maina, H. Sawadogo-Lingani","doi":"10.4236/fns.2022.137049","DOIUrl":"https://doi.org/10.4236/fns.2022.137049","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564636","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}
E. Ndiaye, Papa Guédel Faye, A. Sow, Khadim Niane, Seyni Ndiaye, S. Baldé, O. Cissé, N. Ayessou, M. Cissé
The evolution of some quality markers of baobab (Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20 ̊C, 30 ̊C and 45 ̊C. The physicochemical parameters (acid, peroxide, iodine, saponification, refraction and color indices) were determined during three months’ storage. A significant 5% increase in acid, peroxide and saponification value was observed over time. However, the iodine value decreased. The yellowing and refractive index remained stable while storage at 45 ̊C caused the most significant changes in chemical parameters. The results obtained show that oils stored at 20 ̊C had the lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO2/Kg) value after three months of follow-up.
{"title":"Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (<i>Adansonia digitata</i> L.) Seed Oil","authors":"E. Ndiaye, Papa Guédel Faye, A. Sow, Khadim Niane, Seyni Ndiaye, S. Baldé, O. Cissé, N. Ayessou, M. Cissé","doi":"10.4236/fns.2022.134028","DOIUrl":"https://doi.org/10.4236/fns.2022.134028","url":null,"abstract":"The evolution of some quality markers of baobab (Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20 ̊C, 30 ̊C and 45 ̊C. The physicochemical parameters (acid, peroxide, iodine, saponification, refraction and color indices) were determined during three months’ storage. A significant 5% increase in acid, peroxide and saponification value was observed over time. However, the iodine value decreased. The yellowing and refractive index remained stable while storage at 45 ̊C caused the most significant changes in chemical parameters. The results obtained show that oils stored at 20 ̊C had the lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO2/Kg) value after three months of follow-up.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564263","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}
Md. Zahidul Islam, Shaikh Shahinur Rahman, Apurba K. Das, M. Kamruzzaman, Md. Hafizur Rahman
{"title":"Nutritional Analysis and Determination of Heavy Metal Content of Some Spices from the Northern Region, Bangladesh","authors":"Md. Zahidul Islam, Shaikh Shahinur Rahman, Apurba K. Das, M. Kamruzzaman, Md. Hafizur Rahman","doi":"10.4236/fns.2022.136042","DOIUrl":"https://doi.org/10.4236/fns.2022.136042","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564394","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}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1311066
Rokhaya Gueye, Viviane Chatchueng Sandefo, B. Beye, Elhadj Ousmane Faye, A. Diop, S. Sarr, B. Ndiaye, Y. Diop
{"title":"Assessment of Poultry Feed Contamination Level by Aflatoxin B1: Quantification by Two Chromatographic Analysis Methods","authors":"Rokhaya Gueye, Viviane Chatchueng Sandefo, B. Beye, Elhadj Ousmane Faye, A. Diop, S. Sarr, B. Ndiaye, Y. Diop","doi":"10.4236/fns.2022.1311066","DOIUrl":"https://doi.org/10.4236/fns.2022.1311066","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562852","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}
Ahmat Mahamat Assafi, S. I. Djibrine, Ngomdé Djasnabaye, N. Nargaye, Baroua Abouna
{"title":"Contribution to Knowledge of Food Formulation during Lean Periods in the Provinces of Wadi-Fira and West-Ennedi (Chad)","authors":"Ahmat Mahamat Assafi, S. I. Djibrine, Ngomdé Djasnabaye, N. Nargaye, Baroua Abouna","doi":"10.4236/fns.2022.138052","DOIUrl":"https://doi.org/10.4236/fns.2022.138052","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564698","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}
Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1311065
Katharina Knaub, C. Schön, C. Suárez, I. Pischel
{"title":"Effects of a Food Supplement with a Wild Thyme (<i>Thymus serpyllum</i> L.) Extract on Gut Health and the Microbiome in Humans: A Randomized, Double-Blinded, Placebo-Controlled Clinical Trial","authors":"Katharina Knaub, C. Schön, C. Suárez, I. Pischel","doi":"10.4236/fns.2022.1311065","DOIUrl":"https://doi.org/10.4236/fns.2022.1311065","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562801","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}
B. A. Yoboué, K. Diallo, Issiaka Diomande, G. Tiahou, N. Assidjo
In order to define the nutritional quality of commercialized red and refined palm oils, palm oil samples conditioned or not with aluminum foils were placed in solar radiation for four weeks. Each week, the levels of peroxides, free and unsaturated fatty acids and then vitamins A and E were determined. From these analyzes, the proportions of peroxides and free fatty acids increased with solar exposure time of the oils. These rates ranged from 0.11 to 24.00 meq O 2 /Kg (peroxides) and from 1.11 to 17.14 KOH/g (free fatty acids). Also, iodine index levels of palm oils decreased during sun exposure “95.11 - 3.22 g I/100 g”. In addition, vitamin A and E losses from palm oil samples increased with exposure time. These losses ranged from 0% to 94.49% for vitamin A and from 0% to 83.42% for vitamin E from the day of purchase of oils in the fourth week of sun exposure. However, the deterioration of nutritional quality was greater with red and refined palm oil samples unprotected with aluminum foils than those protected.
{"title":"Evaluation of the Nutritional Quality of Red and Refined Palm Oils Marketed in Yamoussoukro (Côte d’Ivoire)","authors":"B. A. Yoboué, K. Diallo, Issiaka Diomande, G. Tiahou, N. Assidjo","doi":"10.4236/fns.2022.132010","DOIUrl":"https://doi.org/10.4236/fns.2022.132010","url":null,"abstract":"In order to define the nutritional quality of commercialized red and refined palm oils, palm oil samples conditioned or not with aluminum foils were placed in solar radiation for four weeks. Each week, the levels of peroxides, free and unsaturated fatty acids and then vitamins A and E were determined. From these analyzes, the proportions of peroxides and free fatty acids increased with solar exposure time of the oils. These rates ranged from 0.11 to 24.00 meq O 2 /Kg (peroxides) and from 1.11 to 17.14 KOH/g (free fatty acids). Also, iodine index levels of palm oils decreased during sun exposure “95.11 - 3.22 g I/100 g”. In addition, vitamin A and E losses from palm oil samples increased with exposure time. These losses ranged from 0% to 94.49% for vitamin A and from 0% to 83.42% for vitamin E from the day of purchase of oils in the fourth week of sun exposure. However, the deterioration of nutritional quality was greater with red and refined palm oil samples unprotected with aluminum foils than those protected.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563671","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}
Ericie Hermeline Sossou, V. Agueh, B. Awede, L. Lagnika, A. Yessoufou, C. Gandonou, C. Sossa, Gélase Atiogbe, C. Agbangla
{"title":"Health Effects of Consuming Vegetables Grown in the Presence of Salt: A Systematic Review","authors":"Ericie Hermeline Sossou, V. Agueh, B. Awede, L. Lagnika, A. Yessoufou, C. Gandonou, C. Sossa, Gélase Atiogbe, C. Agbangla","doi":"10.4236/fns.2022.136038","DOIUrl":"https://doi.org/10.4236/fns.2022.136038","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564325","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}
Akoua Aude-Mélissa Kokoh, Béhiblo N. B. Konan, J. I. K. Gnoumou, Eric Elleingand, E. Koffi
{"title":"Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response","authors":"Akoua Aude-Mélissa Kokoh, Béhiblo N. B. Konan, J. I. K. Gnoumou, Eric Elleingand, E. Koffi","doi":"10.4236/fns.2022.139056","DOIUrl":"https://doi.org/10.4236/fns.2022.139056","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564476","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}
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