Jean Axel, T. Kabore, Ella W. R. Compaoré, KY Inoussa, O. Ouédraogo, Fulbert Nikiéma, E. Kabré, M. Dicko
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{"title":"Physicochemical and nutritional characteristics of bee pollen from Burkina Faso","authors":"Jean Axel, T. Kabore, Ella W. R. Compaoré, KY Inoussa, O. Ouédraogo, Fulbert Nikiéma, E. Kabré, M. Dicko","doi":"10.5897/ajfs2023.2264","DOIUrl":"https://doi.org/10.5897/ajfs2023.2264","url":null,"abstract":".","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73396426","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":"Feeding practices and nutrition status of children aged 0-59 months from Njombe and Geita, Tanzania","authors":"T. Hassan, S. M. Happiness","doi":"10.5897/ajfs2022.2226","DOIUrl":"https://doi.org/10.5897/ajfs2022.2226","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"114 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79935817","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}
Diombo Kebe Saliou, Diouf Adama, M. D. D. S. Papa, Thiam Mbeugué, Baba Coly Ousseynou, Hélène Faye Mane, Badiane Abdou, I. Nicole
{"title":"Consumption of discretionary salt and bouillon in Senegalese households and related knowledge, attitudes and practices","authors":"Diombo Kebe Saliou, Diouf Adama, M. D. D. S. Papa, Thiam Mbeugué, Baba Coly Ousseynou, Hélène Faye Mane, Badiane Abdou, I. Nicole","doi":"10.5897/ajfs2023.2254","DOIUrl":"https://doi.org/10.5897/ajfs2023.2254","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"7 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72635710","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}
Assim Ngawembela Mwanaisha, W. M. Akwilina, Mlipano Chove Lucy
{"title":"Fruit consumption and storage practices among rural households in Chamwino district, Dodoma, Tanzania","authors":"Assim Ngawembela Mwanaisha, W. M. Akwilina, Mlipano Chove Lucy","doi":"10.5897/ajfs2023.2253","DOIUrl":"https://doi.org/10.5897/ajfs2023.2253","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74680178","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}
Diakabana Philippe, E. Michel, Derda Goma Okil, Paul Latran Ossoko Jean, Wenceslas Geoffroy Tamba Sompila Arnaud, Bassoumba Claudia, Nkounkou Léa
{"title":"Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast","authors":"Diakabana Philippe, E. Michel, Derda Goma Okil, Paul Latran Ossoko Jean, Wenceslas Geoffroy Tamba Sompila Arnaud, Bassoumba Claudia, Nkounkou Léa","doi":"10.5897/ajfs2022.2241","DOIUrl":"https://doi.org/10.5897/ajfs2022.2241","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75513420","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":"Quantification of ethanol and identification of other chemical constituents in homemade morula beer using gas chromatography-mass spectrometry (GC-MS)","authors":"Tsenang Mmaabo, Pheko-Ofitlhile Tshepo, Mokgadi Janes, Masamba Wellington, Norma Phokedi Gothatamang","doi":"10.5897/ajfs2023.2252","DOIUrl":"https://doi.org/10.5897/ajfs2023.2252","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78340341","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":"Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture","authors":"Okon Umoh Enobong, Ofo Iwe Madu","doi":"10.5897/ajfs2022.2180","DOIUrl":"https://doi.org/10.5897/ajfs2022.2180","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73688925","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}
Uachisso Arminda, Nunes da Silva Marta, Agostinho Daniel, Pinho Olívia, W. Marta, M. Susana
{"title":"Nutritional evaluation of flour obtained from Tacca leontopetaloides used as an alternative food in Muanza-Mozambique","authors":"Uachisso Arminda, Nunes da Silva Marta, Agostinho Daniel, Pinho Olívia, W. Marta, M. Susana","doi":"10.5897/ajfs2022.2186","DOIUrl":"https://doi.org/10.5897/ajfs2022.2186","url":null,"abstract":"","PeriodicalId":7509,"journal":{"name":"African Journal of Food Science","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77706434","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}
Setorglo Jacob, Lenia Matilda, Nsiah-Asamoah Christiana
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.
{"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}
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.
{"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}
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