Journal of Food Innovation, Nutrition, and Environmental Sciences
type: channel
description: Journal of Food Innovation, Nutrition, and Environmental Sciences (JFINES) is an academic peer reviewed journal dedicated to advancing the intersection of food innovation, nutrition, and environmental sciences. The journal operates on a continuous publication model, ensuring that articles are published as soon as they are ready—having undergone peer review, approval by the Editorial Board, and subsequent processes like copyediting, typesetting, and proofreading. This approach allows for the rapid dissemination of research findings to the global scientific community, enhancing the visibility and impact of the work. Each year, JFINES will compile one volume, divided into four issues, with publishing deadlines at the end of March, June, September, and December. However, the journal’s website will be continuously updated throughout the year, providing a dynamic platform where new research is made available as soon as it is finalized. This system enables authors to see their work published promptly, reflecting the real-time pace of scientific discovery. Journal Content Preservation/Archiving At JFINES, we are committed to ensuring the perpetual accessibility of all published articles. To achieve this, we have implemented LOCKSS digital preservation through the PKP Preservation Network (PKP-PN). This guarantees that your research remains securely archived, protected against loss, and accessible long-term, even in the event of unforeseen circumstances. Authors can publish with confidence, knowing that their work will always be available to the global research community. Review Timelines and Speed of Publication We understand the critical balance between delivering high-quality peer reviews and ensuring timely publication of your research. We are committed to maintaining this balance by providing authors with a swift yet thorough review process. Initial Decision: Within 5 days of submission, our editorial team will provide an initial decision on whether the manuscript proce…
publisher: EcoScibe Publishers Company Limited
language: en
publication name: Journal of Food Innovation, Nutrition, and Environmental Sciences
issn: 3078-5537
items: Optimization of an Instant Popcorn–Chickpea–Maize Composite Porridge for Reducing Protein–Energy Malnutrition in Under-Five Children
items: Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative
items: Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions
items: Effect of Cassava-Derived Microorganisms on Cyanide Detoxification and the Sensory Properties of Fermented Cassava Products
items: Assessment of Food Security, Eating Patterns, Physical Activity and Nutritional Status among Lactating Women in Bujumbura, Burundi
items: Fortification of Cakes with Guava (Psidium guajava) Fruit and Leaf Powders: Effects on Nutritional Quality, Bioactive Compounds, Antioxidant Activity, and α-Amylase Inhibition
items: Geo-Nutritional Variability of Baobab (Adansonia digitata) Seeds across Diverse Agro-Ecological Zones in Zimbabwe: Insights into Macro-nutrients, Micro-nutrients and Anti nutritional Factors
items: Comparative Effects of Natural and Alternative Ripening Inducers on the Nutritional Qualities of Plantain Flours
items: Chemical Composition and Insecticidal Activity of Ethanol Extracts of Clove Seed, Onion Peels and Bay Leaf on Adult Prostephanus truncatus of Stored Maize
items: Comparative Study of Drying Methods on Proximate Composition, Chlorophyll Retention and Phytochemical properties in Cnidoscolus aconitifolius Leaves
items: Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)
items: Prevalence of Malnutrition Among Under 5 Years Children in Nigeria: A Review of Urgent Calls for Public Health Interventions
items: Current Status of Biogas Technology Adoption in Uganda
items: Elucidation of Dietary Intake and Craving Patterns of Pregnant Women at 12-26 Weeks of Gestation: A Cross-Sectional Study in Mid-Western Uganda
items: Effects of Dietary Supplementation with Moringa oleifera on HIV Viral Load in Adults Receiving Standard Care
items: The Factors That Made Barley the Most Preferred Cereal for Base Brewing Malt and the Potential of Malting and Brewing with Other Cereal Grains – A Review
items: Proximate composition, Functional and Sensory Properties of Bread from Cooking Banana and Wheat Flour
items: Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle
items: Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
items: Dietary Intakes, Physical Activity and Nutritional Status of Undergraduate Students at the University of Uyo, Nigeria
items: Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii)
items: Physicochemical Characterization of Kahata Angala (Dioscorea alata) Starch and its Potential as a Binder in Losartan Potassium Tablet Formulation
items: Effects of Different Thermal Processing Methods and Enrichment on The Quality and Consumer Acceptability of Cassava Mash Based Extruded Snacks
items: Socio-Demographic Correlates of Health and Nutrition Among Rural and Plantation Communities of the western Dooars, Jalpaiguri district, West Bengal, India
items: Overcoming Weight Loss Plateaus: Evidence-Based Nutritional and Behavioral Strategies—A Narrative Review
items: Reliability of GSHS Questionnaire Among School Children and Adolescents in Kampala, Uganda
items: Chrononutrition Patterns and Nutritional Status Among Working and Non-Working Women Aged 20-60 Years: A Cross-Sectional Study from Surat, India
items: Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)
items: Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review
items: Effect of konjac and gellan gum coatings on broth flavor adsorption, textural and sensory properties of rice noodles

Optimization of an Instant Popcorn–Chickpea–Maize Composite Porridge for Reducing Protein–Energy Malnutrition in Under-Five Children
type: item
description: Protein-energy malnutrition is still rampant in children below five years in Uganda because the main reason is that complementary feeding in Uganda is dominated by thin, nutrient-dilute cereal porridges. This study developed and optimized an instant maize-popcorn-chickpea composite porridge flour using extrusion cooking technology to improve protein density and instant reconstitution properties. A central composite design combined with response surface methodology was used to investigate the effects of barrel temperature (60-150 °C) and feed moisture (10-20%) on bulk density, water absorption capacity (WAC), swelling power (SP), water solubility index (WSI), and protein content. Extrusion conditions significantly (p < 0.05) influenced bulk density (0.45-0.69 g/cm3), WAC (18-40 g water/100 g dry flour), SP (3.55-6.46 g/g), WSI (14.59-30.93%), and protein content (17.62-35.25%), and multi-response optimization predicted 132.66°C barrel temperature and 10% feed moisture as optimal (desirability = 0.681), which resulted in bulk density 0.54 g/cm3, WAC 39.33 g water/100 g dry flour, WSI 29.17%, SP 4.49 g/g, and protein content 31.37%. Experimental values closely matched with the predicted values (relative deviation < 4%; p > 0.05). The optimized porridge exhibited significantly (p ≤ 0.05) lower peak (185 cP), and setback (49.5 cP) viscosities compared with commercial soybean-based instant porridge (658 and 650 cP respectively), indicating reduced thickening and suitability for high solid complementary gruels. Sensory evaluation revealed high acceptability (overall score 7.57/9; n = 30), comparable to the commercial control except for aroma (p ≤ 0.05). These findings demonstrate that extrusion processed maize-popcorn-chickpea flour offers a locally feasible instant complementary food with improved functional properties and strong consumer acceptance.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Extrusion cooking
  topic: keywords
subject: Composite flour
  topic: keywords
subject: Response surface methodology
  topic: keywords
subject: Protein-energy malnutrition
  topic: keywords
subject: Product development
  topic: subjects
subject: Sensory evaluation
  topic: subjects
subject: Extrusion cooking
  topic: subjects
subject: Response surface methodology
  topic: subjects
subject: optimisation
  topic: subjects
creator: Robert Mugabi
creator: Peninah Nangobi
creator: Peace Noeline Logose
rights: Copyright (c) 2026 Robert Mugabi, Peninah Nangobi, Peace Noeline Logose (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-03-23
publication date: 2026-03-23
starting page: 58
ending page: 69
doi: 10.70851/jfines.2026.3(1).58.69

Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative
type: item
description: This study investigated the proximate composition, mineral content, physicochemical characteristics, bacterial viability, and sensory attributes of soybean–coconut composite milk yoghurts formulated in different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) of soybean to coconut milk, codename SCMY01 to SCMY05. The moisture content of approximately 86% with no significant difference among the samples, dominates the proximate results. A gradual reduction in protein (3.79–1.21%) was observed with higher coconut substitution. Sample SCMY05 had the highest fat content (6.48%). Ash, crude fibre, and carbohydrate were highest in sample SCMY01 (0.71, 0.41, and 7.11%). Mineral analysis revealed that soybean-dominant samples were richer in calcium, sodium, magnesium, iron, and zinc, whereas potassium levels were significantly higher in coconut-rich formulations (202.25 to 220.10mg/100g). Physicochemical assessment revealed a decline in pH (4.35–3.90) and an increase in titratable acidity (0.70–1.05%) as the coconut content increased, accompanied by a substantial improvement in total solids (12.00–21.25%). No significant difference was observed in total soluble solid results. Microbial counts ranged from (7.2–8.5 log₁₀ cfu/ml), with soybean-based samples supporting relatively higher microbial growth. Sensory analysis revealed that 100% coconut milk yoghurt was most favoured in terms of colour, taste, flavour, and overall acceptability, whereas soybean-based yoghurt, despite being nutritionally superior, was less accepted due to its pronounced beany flavour. This study highlight soybean–coconut composite yoghurt as a sustainable and health-promoting alternative to dairy yoghurt, with prospects for broader consumer acceptance and commercialization.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Plant-based composite milk yoghurt
  topic: keywords
subject: Yoghurt
  topic: keywords
subject: plant based yoghurt
  topic: keywords
subject: Functional foods
  topic: keywords
subject: Dairy alternative
  topic: keywords
subject: Coconut milk
  topic: keywords
subject: Food innovation
  topic: subjects
subject: Food technology
  topic: subjects
subject: product development
  topic: subjects
creator: Akeem Olalekan Adelu
creator: Margret Iyabode Dania
rights: Copyright (c) 2026 Akeem Olalekan Adelu, Dr Dania M.I (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-02-16
publication date: 2026-02-16
starting page: 24
ending page: 31
doi: 10.70851/jfines.2026.3(1).24.31

Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions
type: item
description: Background: Foodborne diseases are an important yet under-measured public health problem in Cambodia, where rapid urbanization, heavy reliance on informal markets, and uneven control capacity create multiple contamination pathways. Objectives: To synthesize Cambodia-specific evidence on foodborne disease burden and surveillance, characterize hazards and high-risk foods and settings along the farm-to-fork continuum, analyze food safety governance and regulatory frameworks, identify implementation gaps, and propose priority interventions. Methods: A systematic narrative review was conducted using a farm-to-fork framework. PubMed (searched January 15, 2026, using: (Cambodia[MeSH] OR Cambodia[Title/Abstract]) AND ("food safety"[MeSH] OR "foodborne diseases"[MeSH] OR "food contamination"[MeSH])) and Google Scholar (first 200 results by relevance) were searched from inception to January 2026. Grey literature was identified from WHO, FAO, and Cambodian ministry websites. A total of 847 peer-reviewed records were identified, with 52 meeting inclusion criteria after screening. Grey literature (n=23) and legal/policy documents (n=3) were also included. Data were extracted on hazards, governance, and system gaps. Results: National sources reported 135 foodborne disease outbreaks during 2014–2019 (5,825 cases; 81 deaths), representing events meeting national notification criteria with approximately 40% laboratory-confirmed. Surveys indicate frequent contamination of common foods with Salmonella spp. (n=456 samples, 2019–2021; chicken 45.6%, pork 32.1%; Chea et al., 2021) and Staphylococcus aureus (chicken 67.2%, pork 51.8%; Chea et al., 2021), with emerging antimicrobial resistance. Conclusion: Converting legislative advances into health gains requires coordinated, One Health-oriented investments in surveillance, laboratories, inspection, infrastructure, training, and risk communication, supported by targeted research.
subject: Review Article
  topic: section
subject: Nutrition Science
  topic: category
subject: Interdisciplinary Approaches
  topic: category
subject: Food safety
  topic: keywords
subject: Foodborne disease
  topic: keywords
subject: Cambodia
  topic: keywords
subject: Surveillance
  topic: keywords
subject: Food and nutrition
  topic: subjects
subject: Public health nutrition
  topic: subjects
subject: Food safety
  topic: subjects
subject: Food insecurity
  topic: subjects
subject: Environmental health
  topic: subjects
subject: Nutrition education
  topic: subjects
creator: Sokha YEM
creator: Sreypeov Tun
creator: Sokunthea Kem
creator: Sovannra Yim
rights: Copyright (c) 2026 Sokha YEM, Sreypeov Tun, Sokunthea Kem, Sovannra Yim (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-02-07
publication date: 2026-02-07
starting page: 16
ending page: 23
doi: 10.70851/jfines.2026.3(1).16.23

Effect of Cassava-Derived Microorganisms on Cyanide Detoxification and the Sensory Properties of Fermented Cassava Products
type: item
description: Cassava utilization as food and feed is constrained by its high levels of cyanogenic glycosides and low protein content. This study aimed to isolate lactic acid bacteria (LAB) capable of tolerating and degrading hydrogen cyanide (HCN) from fermented cassava pulp juice. From 131 isolates obtained from cassava pulp collected at seven sites in Southern Ethiopia, 67 were confirmed as LAB based on morphological, physiological, and biochemical characteristics. Five isolates exhibiting strong HCN tolerance were selected for further evaluation. Survival assessment on media containing 400–800 mg/L HCN showed that isolates La2 and Db2 had the highest tolerance, with survival rates of 47.85% and 44.12% at 800 mg/L. Cyanide detoxification at a 1-mL inoculum level ranged from 44.86%–68%, 50.62%–69.21%, and 84.25%–87% after 24, 48, and 72 hours of fermentation, respectively. At a 2-mL inoculum level, the greatest cyanide reduction after 72 hours was observed in isolates La2 (89.33%) and Cd1 (88.77%). All isolates demonstrated moderate to high detoxification capacity. PCR and 16S rRNA sequencing identified the isolates as Lactobacillus casei (Cd2), Lactiplantibacillus plantarum (La2, Db2), and Lactobacillus plantarum (La6, Cd1). Overall, Lactiplantibacillus plantarum strain OM108155.1 (Db2) and Lactobacillus plantarum strain b36 (La6, Cd1) were the most effective cyanide-reducing strains after 72 hours, indicating their potential for improving the safety of cassava-based foods and feeds.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Cassava
  topic: keywords
subject: Cyanide-degrading bacteria
  topic: keywords
subject: Cyanide-degrading LAB
  topic: keywords
subject: Cyanide detoxification
  topic: keywords
subject: Tolerance
  topic: keywords
subject: Food technology
  topic: subjects
subject: Agro processing
  topic: subjects
subject: agro value addition
  topic: subjects
creator: Tefera Tadesse
rights: Copyright (c) 2026 Tefera Tadesse (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-01-21
publication date: 2026-01-21
starting page: 01
ending page: 15
doi: 10.70851/jfines.2026.3(1).01.015

Assessment of Food Security, Eating Patterns, Physical Activity and Nutritional Status among Lactating Women in Bujumbura, Burundi
type: item
description: For lactating women, nutritional requirements for supporting maternal health and optimal infant growth are generally insufficient in low-income countries, like Burundi. Due to insufficient information covering this issue, our study aimed to assess the relationship between food security, eating patterns, dietary diversity, daily physical activity, and nutritional status among lactating women in Bujumbura, Burundi. A cross-sectional study was used over one month where participants’ recruitment used a consecutive sampling technique. Considering the estimated underweight prevalence (11%) among lactating women of reproductive age in Burundi, sample size was calculated to be 165. IBM SPSS version 20.0 used as analysis tool. Among 165 lactating women, most were aged 20-30 years (53.3%), married (92.7%), unemployed (64.8%), had at least secondary education (72.7%), and had fewer than three children (61.8%). After adjusting for age, marital status, education, occupation and parity, achieving minimum dietary diversity was protective against underweight (AOR = 0.267; 95%CI 0.069 -1.038, p = 0.047) and significantly associated with overweight (AOR = 2.646; 95%CI, 0.968 - 7.231 p = 0.031). Low physical activity was strongly associated with obesity ((AOR = 24.990; 95%CI 1.477-422.824, p = 0.026), and underweight (AOR = 7.937; 95%CI 1.375 -45.804, p = 0.021), while high physical activity was positively associated with achieving dietary diversity (AOR = 6.800; 95% CI 2.413 -19.161; p = 0.000). Food security alone was not significantly associated with either underweight, overweight, or obesity. Nutritional status among lactating women in Bujumbura is influenced more by dietary diversity and physical activity than by household food security alone. Promoting diverse diets and active lifestyles, alongside programs improving food access, are recommended.
subject: Original Research Paper
  topic: section
subject: Nutrition Science
  topic: category
subject: Lactating women
  topic: keywords
subject: Food security
  topic: keywords
subject: Dietary Diversity
  topic: keywords
subject: Physical activity
  topic: keywords
subject: Nutritional Status
  topic: keywords
subject: Food security
  topic: subjects
subject: Dietary Diversity
  topic: subjects
subject: Eating patterns
  topic: subjects
subject: Physical activity
  topic: subjects
subject: Nutritional Status
  topic: subjects
creator: Victoria Leonard Mkwandu
creator: Hilaire Nahimana
creator: Sadock Nfukamo Abeli
rights: Copyright (c) 2026 Mkwandu Victoria Leonard, Nahimana Hilaire, Nfukamo Abeli Sadock (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-04-05
publication date: 2026-04-05
starting page: 80
ending page: 88
doi: 10.70851/jfines.2026.3(1).80.88

Fortification of Cakes with Guava (Psidium guajava) Fruit and Leaf Powders: Effects on Nutritional Quality, Bioactive Compounds, Antioxidant Activity, and α-Amylase Inhibition
type: item
description: This study examined the impact of fortifying cakes with guava (Psidium guajava) fruit and leaf powder on their nutritional content, bioactive substances, antioxidant activity, antidiabetic potential, and sensory characteristics. Cakes were produced using varying concentrations of guava fruit and leaf powders, thereafter subjected to proximate, mineral, phytochemical, antioxidant, α-amylase inhibition, and sensory evaluations. Fortified cakes exhibited enhanced levels of protein, dietary fiber, and minerals in comparison to the control group. Leaf-fortified formulations displayed elevated levels of total phenolics, flavonoids, anthocyanins, and antioxidant activities, whereas fruit-fortified cakes showed superior sensory acceptance. The findings indicate that guava fruit and leaf powders can serve as functional components in baked goods, with leaf powder providing superior functional advantages and fruit powder ensuring consumer acceptability.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: antioxidant capacity
  topic: keywords
subject: Guava fruit and leaf powders
  topic: keywords
subject: anti-diabetic properties
  topic: keywords
subject: bioactive compounds
  topic: keywords
subject: Guava (Psidium guajava) fruit
  topic: keywords
subject: Functional bakery products
  topic: subjects
subject: Nutritional fortification
  topic: subjects
subject: Sensory evaluation
  topic: subjects
subject: functional foods
  topic: subjects
creator: Arpita Chowdhury
creator: Tuj Johra Bithi Fatema
rights: Copyright (c) 2026 Arpita Chowdhury, Fatema Tuj Johra Bithi (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-04-02
publication date: 2026-04-02
starting page: 70
ending page: 79
doi: 10.70851/jfines.2026.3(1).70.79

Geo-Nutritional Variability of Baobab (Adansonia digitata) Seeds across Diverse Agro-Ecological Zones in Zimbabwe: Insights into Macro-nutrients, Micro-nutrients and Anti nutritional Factors
type: item
description: The baobab tree, Adansonia digitata, is a climate-resilient indigenous species native to sub-Saharan Africa that offers significant nutritional and economic potential through its pulp and seeds. This study investigated the proximate composition of baobab seeds collected from three distinct agro-ecological zones: Mashonaland East, Masvingo, and Manicaland, to assess how geographic origin influences nutritional quality. Standard AOAC protocols were used to analyze moisture, ash, crude protein, fat, fiber, and carbohydrate content. Results revealed regional differences: Manicaland exhibited the highest mean moisture (6.22 ± 0.02%) and crude protein (20.5 ± 0.01%) levels, while Mashonaland East had the highest crude fat content (23.9 ± 0.03%). Masvingo recorded elevated carbohydrate levels (39.7 ± 0.05%) and antinutrient concentrations, including tannins (10.12 ± 1.02 g/100g), phytates (4.56 ± 0.23 g/100g), and oxalates (2.64 ± 0.02 g/100g). Statistical analysis using a one-way ANOVA test and the Tukey HSD test, revealed that a significant difference (p < 0.05) exists between seed composition from differing provinces. This reiterated the effect of genetic or environmental variation of A. digitata. It was observed that geographical location plays a significant role in impacting the nutritional composition of A. digitata, as different zones possess different compositions of macronutrients, micronutrients, and antinutrients. Such spatial effects are important in determining suitable zones suitable for the utilization of particular varieties of A. digitata. This can range from those rich with proteins for particular animal feed compositions or those rich with oil compositions. Consideration should be given to how A. digitata seed products should be valorized at national levels.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Interdisciplinary Approaches
  topic: category
subject: Agro-ecological zones
  topic: keywords
subject: Baobab seeds
  topic: keywords
subject: Geographical variation
  topic: keywords
subject: proximate composition
  topic: keywords
subject: Anti-nutritional factors
  topic: keywords
subject: Food technology
  topic: subjects
creator: Kelvin Magava
creator: Chigu Nomathemba
creator: Chisango Tawanda
creator: Masaiti Tanaka
rights: Copyright (c) 2026 Magava Kelvin, Nomathemba Chigu, Tawanda Chisango, Tanaka Masaiti (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-02-16
publication date: 2026-02-16
starting page: 32
ending page: 45
doi: 10.70851/jfines.2026.3(1).32.45

Comparative Effects of Natural and Alternative Ripening Inducers on the Nutritional Qualities of Plantain Flours
type: item
description: This study was aimed at comparing the effects of natural and alternative ripening agents, namely natural ripening, calcium carbide, cassava peel, and unripe wild mango, on the nutritional attributes of plantain (Musa paradisiaca) under a completely randomized design. All the nutritional parameters studied were significantly different (p < 0.05). Natural ripened plantain flour (NRPF) sample exhibited the highest proximate values in terms of moisture (4.53%), crude fat (6.18%), crude fibre (2.85%), crude protein (5.91%), and ash (4.17%), while the peak carbohydrate by difference (84.42%) was obtained in calcium carbide–treated plantain flour (CCTPF) sample. Potassium concentration was highest (76.38 mg/100g) in cassava peel–treated plantain flour (CPTPF) sample, lowest in CCTPF sample (49.20 mg/100g) whereas the peak concentration of calcium (64.63 mg/100g) was obtained in CCTPF sample. The highest sugar concentrations of sucrose (82.48 g/100g), fructose (93.50 g/100g), and glucose (84.22 g/100g) were obtained in CPTPF, while the lowest sucrose content (74.88 g/100g), and highest phytochemical levels in terms of phytate (5.94 mg/100 g), oxalate (15.69 mg/100g), tannins (0.58 mg100/g), and phytic acid (1.67 mg/100 g) were exhibited by CCTPF sample. The scavenging potentials of DPPH, flavonoids and total phenols as antioxidants were most prominent in the NRPF sample, and least prominent in CCTPF sample. Sensory attributes of the samples ranked in the descending order: NRPF > unripe mango-treated plantain flour (UMTPF) > CPTPF > CCTPF in terms of aroma, taste, chewiness, firmness greasiness and general acceptability. In conclusion, natural and bio-based ripening methods preserved the nutritional qualities of the samples studied whereas calcium carbide, as an artificial ripening inducer, negatively degraded the nutritional qualities.
subject: Original Research Paper
  topic: section
subject: Artificial ripening inducers
  topic: keywords
subject: Phytochemicals
  topic: keywords
subject: Antioxidants
  topic: keywords
subject: Reduced sugars
  topic: keywords
subject: Calcium carbide
  topic: keywords
subject: Food quality and safety
  topic: subjects
subject: Plantain (Musa paradisiaca)
  topic: subjects
subject: Artificial ripening
  topic: subjects
subject: Calcium carbide
  topic: subjects
subject: Sensory evaluation
  topic: subjects
creator: Abraham Olasupo Oladebeye
creator: Aderonke Adenike Oladebeye
creator: Akeem Olalekan Adelu
rights: Copyright (c) 2026 Abraham Olasupo Oladebeye, Aderonke Adenike Oladebeye, Akeem Olalekan Adelu (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-03-16
publication date: 2026-03-16
doi: 10.70851/jfines.2026.3(1).46.57

Chemical Composition and Insecticidal Activity of Ethanol Extracts of Clove Seed, Onion Peels and Bay Leaf on Adult Prostephanus truncatus of Stored Maize
type: item
description: Prostephanus truncatus poses a significant threat to global food security, particularly in stored maize and cassava, due to substantial postharvest losses. Botanical insecticides offer a sustainable and environmentally protective option for stored products. This study investigated the chemical composition and insecticidal efficacy of ethanolic extracts from clove seed (Syzygium aromaticum), onion peel (Allium cepa), and bay leaf (Laurus nobilis) against adult P. truncatus infesting stored maize. Ethanolic extracts were prepared from clove seed, onion peels, and bay leaves. Their chemical compositions were characterized using GC-MS. Insecticidal activity was evaluated by assessing adult mortality, seed damage, and F1 progeny emergence in P. truncatus exposed to varying concentrations (5%, 10%, 15%) of the extracts over 96 hours. A synthetic insecticide (DDVP) served as a standard control. All extracts demonstrated concentration and exposure time dependent insecticidal effect. Syzygium aromaticum and Allium cepa showed strong insecticidal effects, achieving 100% mortality at 15% concentration within 72 hours, comparable to the synthetic standard. GC-MS analysis revealed high concentrations of phenolic compounds (e.g., Phenol-2-methoxy-3-(propenyl), Phenol, 2-methoxy-4-(2-propenyl)-, acetate) and terpenes (Caryophyllene) in S. aromaticum and Catechol and Ethyl alpha-d-glucopyranoside as major constituents in Allium cepa. Laurus nobilis demonstrated lower, but notable, insecticidal activity, with Andrographolide and Eucalyptol as primary compounds. S. aromaticum significantly reduced seed damage and suppressed F1 progeny emergence, proving most effective in protecting stored maize. These findings revealed the potential of these plant-based alternatives for developing sustainable and environmentally friendly strategies to manage stored product pests, thereby reducing reliance on synthetic chemicals and enhancing food security.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Interdisciplinary Approaches
  topic: category
subject: Botanical insecticides
  topic: keywords
subject: Larger grain borer
  topic: keywords
subject: Pest management
  topic: keywords
subject: postharvest loss
  topic: keywords
subject: Food security
  topic: subjects
subject: post harvest technology
  topic: subjects
subject: Postharvet loss
  topic: subjects
creator: Mudashir Kijan Abdulbaki
creator: Ibitoye Olufisayo
creator: Mariam Raji
creator: Omoniyi Oyewole
creator: Grace Otitodun
creator: Elizabeth Adewunmi
creator: Oyindamola Odutola
rights: Copyright (c) 2025 Mr. Abdulbaki Mudashir Kijan, Mr Ibitoye Olufisayo, Raji Mariam Abiola, Oyewole Omoniyi Samuel, Dr Otitodun Olufunke Grace, Adewunmi Elizabeth Olanike, Odutola Oyindamola Esther (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 232
ending page: 242
doi: 10.70851/jfines.2025.2(4).232.242

Comparative Study of Drying Methods on Proximate Composition, Chlorophyll Retention and Phytochemical properties in Cnidoscolus aconitifolius Leaves
type: item
description: Cnidoscolus aconitifolius (Chaya) is a nutrient-rich leafy vegetable widely consumed for its health benefits. However, its high moisture content limits shelf life, making drying the preferred option due to its low cost and suitability for rural settings. This study evaluated the effects of sun drying and the NSPRI parabolic solar dryer on the proximate composition, chlorophyll retention, and phytochemical properties of Chaya leaves to identify drying methods that best preserve their nutritional quality. Fresh leaves were harvested and dried by both methods. Proximate analysis (moisture, ash, fiber, protein, fat, carbohydrate, energy) and chlorophyll content (chlorophyll a, b, and total) were determined using AOAC methods. Phytochemicals including flavonoids, alkaloids, saponins, and tannins were quantified. Data were statistically analyzed by one-way ANOVA at p<0.05. Drying significantly reduced moisture from 66.3% in fresh to approximately 7.8% in dried samples, enhancing shelf life. Both drying methods similarly concentrated the existing nutrients by reducing moisture content, and no significant differences were observed in their proximate composition. Chlorophyll retention was significantly higher in solar-dried leaves (49.09±0.21 mg/g total chlorophyll) compared to sun-dried (41.64±0.27 mg/g), indicating better pigment preservation under solar drying. Phytochemical analysis showed significant decreases after drying; however, solar drying preserved higher levels of alkaloids (211.33±1.45 µg/g), saponins (343.67±2.03 µg/g), and tannins (86.0±1.15µg/g) than sun drying, while flavonoids declined similarly (approximately 270 µg/g). These results suggest that solar drying provides a controlled environment that better preserves chlorophyll and phytochemicals, while proximate nutritional quality remains comparable between drying methods. Adoption of solar drying technology is recommended to improve shelf life and maintain quality, particularly in places with limited acc…
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Cnidoscolus aconitifolius
  topic: keywords
subject: Pigment retention
  topic: keywords
subject: Indigenous leafy vegetable
  topic: keywords
subject: Phytochemicals
  topic: keywords
subject: Manuscript Submission for publication
  topic: subjects
creator: Omoniyi Oyewole
creator: Olufisayo Ibitoye
creator: Mariam Abiola Raji
creator: Adenike Olayiwola
creator: Olubukola Ademilola Ogundare
creator: Elizabeth Olamide Adewunmi
creator: Taiwo Oluwatoyin Ajao
rights: Copyright (c) 2025 Omoniyi Oyewole, Olufisayo Ibitoye, Mariam Abiola Raji, Adenike Olayiwola, Olubukola Ademilola Ogundare, Elizabeth Olamide Adewunmi, Taiwo Oluwatoyin Ajao (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 243
ending page: 250
doi: 10.70851/jfines.2025.2(4).243.250

Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)
type: item
description: This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, microbiological, proximate and sensory properties of derived indigenous soy curd. The pH of starter culture-fermented (FSM) and uninoculated (USM) soymilks respectively decreased at different rates from 6.56 to 5.57 and 6.56 to 6.07 after 8 hours of fermentation. The total titratable acidity (lactic acid equivalent) of FSM sample is significantly higher (2.24 g/L) than that of USM (0.09 g/L). Greater proportions of carbohydrate (9.85±0.02%), protein (20.42±0.06%), fat (6.31±0.03%) and fiber (0.25±0.02%) were present in soy curd derived from starter culture-fermented soymilk (FSC) than in soy curd derived from uninoculated soymilk (USC). The sensory evaluation panelists preferred FSC to USC, in appearance, flavour, texture and overall acceptability. The color score was slightly higher for USC. The fermentation of soymilk with starter culture improved proximate properties and acceptability of derived soy curd. The starter culture improved the physicochemical properties of the soymilk used to produce the soy curd. Therefore, the development and use of starter culture may contribute to enhanced quality attributes of soy curd.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Plant-based food
  topic: keywords
subject: Food fermentation
  topic: keywords
subject: Soybean
  topic: keywords
subject: Lactic acid bacteria
  topic: keywords
subject: Plant-based food
  topic: subjects
subject: Food fermentation
  topic: subjects
subject: Soybean
  topic: subjects
subject: Lactic acid bacteria
  topic: subjects
creator: Yetunde Olorunleke
creator: Azeezat Olawumi Oladipupo
creator: Olamide Omolafe Ogunremi
creator: Babatunde Olawoye
creator: Omotade Richard Ogunremi
rights: Copyright (c) 2025 Yetunde Olorunleke, Azeezat Olawumi Oladipupo, Olamide Omolafe Ogunremi, Babatunde Olawoye, Omotade Richard Ogunremi (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 225
ending page: 231
doi: 10.70851/jfines.2025.2(4).225.231

Prevalence of Malnutrition Among Under 5 Years Children in Nigeria: A Review of Urgent Calls for Public Health Interventions
type: item
description: Malnutrition remains a critical public health crisis in Nigeria, particularly among children under five years, contributing to approximately 45% of under-five mortality and imposing substantial economic burdens estimated at 11% of gross domestic product. This narrative review synthesizes evidence from 13 studies published between 2010 and 2025, drawing on national surveys and regional analyses to examine the prevalence, determinants, and trends of undernutrition (stunting, wasting, underweight), micronutrient deficiencies, and the emerging double burden of malnutrition. Prevalence rates indicate 32-37% stunting, 7-10% wasting, and 22-29% underweight nationally, with stark regional disparities highest in northern states (up to 57% stunting in the Northwest). Key risk factors include low maternal education, household poverty, inadequate complementary feeding, infections, and conflict-driven food insecurity. Despite interventions like community-based management of acute malnutrition (CMAM), coverage remains low, treating only 20% of severe cases. Projections for 2025 forecast an additional 1 million children at risk of acute malnutrition amid climate shocks and economic instability. Urgent multisectoral actions, integrating nutrition-sensitive agriculture, maternal education, and conflict mitigation, are essential to meet World Health Organization targets by 2025 and avert irreversible developmental losses. This review underscores the ethical imperative for scaled-up, equity-focused public health responses to safeguard Nigeria's future generations.
subject: Review Article
  topic: section
subject: Nutrition Science
  topic: category
subject: Malnutrition
  topic: keywords
subject: Prevalence
  topic: keywords
subject: children under 5
  topic: keywords
subject: public health interventions
  topic: keywords
subject: Mulnutrition
  topic: subjects
subject: Public health interventions
  topic: subjects
creator: Adeyemi Ogedengbe Omoge
creator: Modupe Oluwatimileyin Omoge
creator: Oluwabunmi Bridget Erinsakin
creator: Taiwo Testimony Erinsakin
creator: Oluwafemi Olumide Oyetunji
rights: Copyright (c) 2026 Adeyemi O. Omoge, Modupe O. Omoge, Oluwabunmi B. Erinsakin, Taiwo T. Erinsakin, Oluwafemi O. Oyetunji (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-04-03
publication date: 2026-04-03
starting page: 89
ending page: 96
doi: 10.70851/jfines.2026.3(1).89.96

Current Status of Biogas Technology Adoption in Uganda
type: item
description: Biogas technology offers a sustainable and renewable energy solution to Uganda’s challenges of energy poverty, environmental degradation, and inefficient agricultural waste management. Predominantly an agrarian nation with a high rural population dependent on traditional biomass fuels such as firewood and charcoal, Uganda stands to benefit significantly from adopting biogas. This review examines the current status of biogas technology adoption in Uganda by exploring its potential, national programs, adoption trends, barriers, recent innovations, gender and social considerations, and environmental and economic benefits of biogas use. The National Biogas Programme has played a pivotal role in promoting biogas through capacity-building and financing mechanisms; however, adoption remains limited by high installation costs, a lack of technical expertise, cultural perceptions, and policy gaps. Recent initiatives, including institutional biogas projects, private sector innovations, and gender-responsive approaches, demonstrate growing momentum and opportunities for scaling. The paper highlights the importance of integrating biogas into national energy, climate, and agricultural policies to foster inclusive and sustainable growth. Addressing financing constraints, enhancing technical capacity, and promoting gender and social inclusion are critical to unlocking the full benefits of biogas for Uganda’s clean energy transition and rural development.
subject: Review Article
  topic: section
subject: Environmental Sciences
  topic: category
subject: Interdisciplinary Approaches
  topic: category
subject: Renewable energy
  topic: keywords
subject: waste management
  topic: keywords
subject: biogas technology
  topic: keywords
subject: rural energy access
  topic: keywords
subject: clean cooking
  topic: keywords
subject: sustainable development
  topic: keywords
subject: Renewable Energy
  topic: subjects
subject: climate change
  topic: subjects
creator: David Makumbi
creator: Afam Uzorka
creator: John Kelechi Ukagwu
rights: Copyright (c) 2025 David Makumbi, Afam Uzorka, John Kelechi Ukagwu (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-11-11
publication date: 2025-11-11
starting page: 212
ending page: 224
doi: 10.70851/jfines.2025.2(4).212.224

Elucidation of Dietary Intake and Craving Patterns of Pregnant Women at 12-26 Weeks of Gestation: A Cross-Sectional Study in Mid-Western Uganda
type: item
description: While cravings have historically been documented among pregnant women globally; it remains unclear why women in different contexts crave specific food and non-food items. This cross-sectional survey sought to characterize the dietary practices and craving patterns of resource-constrained pregnant women (N=925) living in a rural context in mid-western Uganda. Women’s health and nutritional status were assessed using anthropometric and biochemical measures plus clinical examinations while, craving patterns and dietary intake were assessed through in-depth structured interviews by trained enumerators. Cravings were reported by 60.4%, and most women craved for meats. Among those with pica, amylophagy was more prevalent as indicated by craving for raw cassava (31.1%), sundried cassava chips or flour (16%), maize flour (14.1%), and sorghum flour (4.2%). Geophagy was documented among 10.3%; and these craved for soil, molded clay, and wall chippings. Overall, the number of items craved (diversity of cravings) and reports of amylophagy were negatively associated with dietary diversity. However, neither food nor non-food cravings were associated with maternal anemia and fetal size. Further analyses of cravings by food groups revealed that a significantly higher proportion of women in early pregnancy (≤20 weeks of gestation) craved for fruit than those that were greater than 20 weeks of gestation (30.0% vs. 14.8%; X2 = 6.699; p =.010). Additionally, primigravida craved a significantly higher number of non-food items (Mean = 1.84±1.20; 95%CI: 1.53, 2.14; p = 0.015) than women who had experienced other pregnancies (Mean = 1.52±0.83; 95%CI: 1.42, 1.62). Given the low dietary diversity documented in this study, ‘giving in’ to food cravings may help improve pregnant women’s caloric and micronutrient intake, and possibly improve pregnancy outcomes. However, interventions are needed to improve pregnant women’s awareness of the dangers associated with both food and non-food cravings, …
subject: Original Research Paper
  topic: section
subject: Nutrition Science
  topic: category
subject: Craving
  topic: keywords
subject: pica
  topic: keywords
subject: diet
  topic: keywords
subject: dietary intake
  topic: subjects
subject: craving patterns
  topic: subjects
subject: pregnant women
  topic: subjects
subject: Pica
  topic: subjects
creator: Margaret Kiiza Kabahenda
rights: Copyright (c) 2025 Dr. Margaret Kiiza Kabahenda (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-01-30
publication date: 2026-01-30
starting page: 198
ending page: 211
doi: 10.70851/vfp6z625

Effects of Dietary Supplementation with Moringa oleifera on HIV Viral Load in Adults Receiving Standard Care
type: item
description: Background: Antiretroviral therapy (ART) effectively suppresses HIV viral load. However, people living with HIV (PLWH) fail to achieve optimal viral suppression and especially in resource limited settings. Nutritional supplements such as Moringa oleifera have been traditionally used to improve health outcomes in PLWH, yet their effects on viral load remain under researched. Objective: To evaluate the effect of dietary supplementation with Moringa oleifera seed flour on HIV viral load among adult women receiving ART in a resource-limited setting. Methods: This was a crossover clinical trial involving 70 HIV-positive women with viral loads ≤1000 copies/mL at Marigat Sub-County Hospital, Kenya. First, Mothers living with HIV were subjected to 6 months of standard care followed by 6 months of dietary supplementation with Moringa oleifera seed flour alongside standard care. Viral load assessments were done at baseline, after 6 months of standard care, and after another 6 months of Moringa supplementation. Statistical analyses included paired t-tests and regression models. Results: Both standard care and supplementation phases yielded statistically significant reductions in viral load (p < 0.001). Supplementation with Moringa oleifera showed a slightly greater reduction in absolute mean viral load than standard care alone, though the difference between the two was not statistically significant (p = 0.09). No statistically significant associations were found between viral load and age, education, marital status, employment, or BMI. Conclusion: Supplementation of the diet with Moringa oleifera seed flour alongside ART may enhance viral suppression, the observed effects were not statistically significant compared to standard care alone. Further research is recommended to explore the long-term efficacy and dosage optimization.
subject: Original Research Paper
  topic: section
subject: Nutrition Science
  topic: category
subject: Moringa oleifera, HIV, Viral load, Effectiveness
  topic: keywords
subject: Moringa oleifera, HIV, Viral load, Effectiveness
  topic: subjects
creator: Phyllis Waruguru
creator: Dasel Mulwa
creator: Michael Okoth
creator: Wesley Bor
rights: Copyright (c) 2025 Phyllis Waruguru, Dr Dasel Mulwa Kaindi, Michael Okoth, Wesley Bor (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-11-09
publication date: 2025-11-09
starting page: 191
ending page: 197
doi: 10.70851/ynxgrq90

The Factors That Made Barley the Most Preferred Cereal for Base Brewing Malt and the Potential of Malting and Brewing with Other Cereal Grains – A Review
type: item
description: Barley (Hordeum vulgure) is the main cereal grain used for producing base brewing malt. Besides, there is growing interest in brewing with other cereal crops. This stems from a desire to produce unique beer types and to ensure continuous brewing in regions unfavorable for barley production or in countries where barley grain importation is restricted. To understand the potential of brewing with other cereal crops, a review of factors that made barley the most preferred, and other cereal species less so, was undertaken. Grain structure, grain chemistry, maltability, processibility, enzyme potential and development during malting and the ability to impart desirable beer characteristics, were found to be the major factors. However, acceptable base brewing malts were produced from the grain of some of these other cereal species when the malting procedure was modified to suit their characteristics. Moreover, acceptable beer was produced from base brewing malts produced from some of these other cereal species when the general brewing method was modified. It was, therefore, concluded that brewing with other cereal species could be made possible by modifying the malting procedure to suit their characteristics and modifying the brewing procedure to suit their malt quality attributes.
subject: Review Article
  topic: section
subject: Food Innovation
  topic: category
subject: Malting
  topic: keywords
subject: Barley
  topic: keywords
subject: Other cereal species
  topic: keywords
subject: Brewing
  topic: keywords
subject: Base malt
  topic: keywords
subject: Barley grain structure
  topic: keywords
subject: malting
  topic: subjects
subject: brewing
  topic: subjects
subject: brewing malt
  topic: subjects
subject: barley
  topic: subjects
creator: Pesanai Zanamwe
creator: Hardwork Tendai Madzaramba
rights: Copyright (c) 2025 Pesanai Zanamwe, Hardwork Tendai Madzaramba (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-08-10
publication date: 2025-08-10
starting page: 182
ending page: 190
doi: 10.70851/jfines.2025.2(3).182.190

Proximate composition, Functional and Sensory Properties of Bread from Cooking Banana and Wheat Flour
type: item
description: Cooking bananas have a characteristic starchy taste, and are not preferable to consume raw as a dessert one. Formulations of foods from these bananas are vital to enhance its utilization and the dietary diversity. This study aimed to evaluate the potential of four cooking banana varieties for bread production by blending them with wheat flour at a ratio of 15:85 based on sensory acceptance during preliminary trials. Bread prepared from 100% wheat flour was used as a control. In this study, Proximate composition and functional properties of flour samples and sensory acceptability of bread were evaluated using standard methods. The findings indicated that the percentages of moisture, ash, fiber, fat, protein, and carbohydrate for wheat and wheat-cooking banana composite flour were ranged from 7.44 to 8.78, 1.20-2.68, 2.53-4.10, 0.60-4.50, 4.71-11.38, and 71.24 -83.8, respectively, with the energy value of 356.47 to 370.98 Kcal/100g. The results of proximate composition showed that bread developed from a mixture of Matoke cooking banana and wheat was superior over the others composite blends but lower than that of 100% wheat flour, except for carbohydrate contents. In addition, functional properties such as water absorption capacity (0.75-1.41mL/g), swelling power (6.35-6.78 g/g), solubility (38-83.50%), oil absorption capacity (1.20-1.60mL/g), dispersibility (69.5-73%), and bulk density (0.78-1.01 g/mL) were varied among samples. Bread made from a mixture of Cardaba cooking banana and wheat was most preferred among the cooking banana-wheat blends upon sensory evaluation. Overall, blending of cooking bananas with wheat can produce nutritious and acceptable bread alternatives, and enhanced dietary diversity.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Bread
  topic: keywords
subject: Cooking banana
  topic: keywords
subject: Composite flour
  topic: keywords
subject: Energy
  topic: keywords
subject: Swelling power
  topic: keywords
subject: food formulation
  topic: subjects
subject: Product Development
  topic: subjects
creator: Milkesa Feyera
rights: Copyright (c) 2025 Milkesa Feyera (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-08-15
publication date: 2025-08-15
starting page: 191
ending page: 199
doi: 10.70851/jfines.2025.2(3).191.199

Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle
type: item
description: This work was conducted to investigate the kinetics of Lactic Acid Bacteria growth and lactic acid production during 16 days of radish pickle fermentation. Pickle was prepared following the traditional process. Parameters like lactic acid bacteria count, titratable acidity (% lactic acid) and pH were determined. The fermentation was carried out in anaerobic condition using air tight jars. The samples were kept in three different temperatures for fermentation namely; 4⁰C, 37⁰C and . No significant differences (p>0.05) in acidity and pH were observed among samples after the first and second days of fermentation. Acidity and pH of pickle observed from day three through the end of the fermentation period were found to be significantly different (p<0.05). Pickle acidity increased and pH decreased during fermentation at refrigerated, room, and incubation temperatures. The number of LAB increased significantly during fermentation, starting at 4.56 log10​ CFU/g and reaching 6.4 log10​ CFU/g at refrigerated temperature (T1), 10.45 log10 CFU/g and 10.2 log10 CFU/g at room temperature (T3) and incubation temperature (T2) respectively.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Radish pickle
  topic: keywords
subject: Lactic Acid Bacteria (LAB)
  topic: keywords
subject: Cell growth kinetics
  topic: keywords
subject: Food fermentations
  topic: keywords
subject: Food ferementation
  topic: subjects
subject: Lactic acid bacteria
  topic: subjects
creator: Kabindra Bhattarai
creator: Navin Gautam
creator: Kshitiz Luitel
rights: Copyright (c) 2025 Kabindra Bhattarai, Navin Gautam, Kshitiz Luitel (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-08-07
publication date: 2025-08-07
starting page: 175
ending page: 181
doi: 10.70851/jfines.2025.2(3).175.181

Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
type: item
description: This study aimed to evaluate the nutritional composition, functional properties, and sensory attributes of crackers made from four sweet potato varieties (two orange-fleshed and two white-fleshed) alongside wheat, as a control. Healthy sweet potato tubers and wheat were processed into flour, which was used to produce crackers. The resulting flours were analyzed for their functional properties, whereas the crackers were analyzed for their proximate, mineral, vitamin, and sensory properties. Proximate analysis of crackers revealed moisture content ranging from 10.25 – 13.47 %, crude protein 2.28 – 10.27 %, crude fiber 0.54 – 2.00 %, crude fat 1.24 – 2.19 %, ash 2.66 – 6.87 %, and carbohydrate content 68.89 – 88.75 %. Functional properties of the flour samples showed bulk density values between 0.35 – 0.65 g/ml, swelling index from 1.64 – 1.85 ml/g, oil absorption capacity from 2.16 – 2.17 g/ml, and water absorption capacity between 2.10 – 2.14 g/ml. Mineral and vitamin analyses of the crackers indicated calcium levels ranging from 0.03 – 9.51 mg/100g, sodium 6.00 – 10.20 mg/100g, potassium 0.18 – 432 mg/100g, iron 0.32 – 4.25 mg/100g, phosphorus 0.30–115 mg/100g, vitamin A 7.02 – 1050 µg/100g, and vitamin C 1.15 – 45.23 mg/100g. Sensory evaluation results demonstrated that crackers made from wheat flour were the most preferred, followed by those made from the orange-fleshed sweet potato variety Umuspo 3. From this study, incorporating sweet potato flour; a locally cultivated tuber into cracker production, offers a cost-effective and sustainable solution to reduce wheat import dependency, thereby promoting food security and economic resilience.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Orange Fleshed Sweet Potato
  topic: keywords
subject: Nutritional composition
  topic: keywords
subject: Functional properties
  topic: keywords
subject: Sensory evaluation
  topic: keywords
subject: Food Processing
  topic: subjects
subject: Nutritional Analysis
  topic: subjects
subject: Sensory Evaluation
  topic: subjects
subject: Value Addition
  topic: subjects
subject: Orange fleshed sweet potato
  topic: subjects
creator: Ernest Chukwudi Ogbete
creator: Miriam Ahunna Ofoeze
rights: Copyright (c) 2025 Ernest Chukwudi Ogbete, Dr. Miriam Ofoeze (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-07-21
publication date: 2025-07-21
starting page: 155
ending page: 166
doi: 10.70851/jfines.2025.2(3).155.166

Dietary Intakes, Physical Activity and Nutritional Status of Undergraduate Students at the University of Uyo, Nigeria
type: item
description: Maintaining optimal nutrition and physical activity (PA) are often challenging for university students due to high academic demands and other factors. This descriptive cross-sectional study was conducted at the University of Uyo, to assess dietary intakes, PA and nutritional status among 427 undergraduate students. Nutrient intake values, obtained from a multi-pass 24-hr dietary recall assessment were compared with age- and sex-specific Recommended Dietary Allowance (RDA) values to assess adequacy. Information on weekly PA was collected using the short form of the International PA Questionnaire (IPAQ-SF), and analyzed to assess PA levels (PALs) measured in metabolic equivalents (METs). Body mass index (BMI) was determined from weight and height measurements; measurement of waist circumference was also taken. Descriptive and inferential statistics were performed, and statistical significance was established at p < 0.05. Percentage RDA met for energy and nutrients among males and females, respectively ranged as follows: energy (62.6%-63.1% and 76.7%-80.0%), protein (106.0%-94.5% and 103.9%-114.6), carbohydrate (206.2%- 178.9% and 174.7%-183.5%), dietary fibre (49.5%-51.1% and 72.3%-57.9%), vitamin A (42.1%-35.4% and 41.8%, 42.8%), calcium (32.9%-37.1% and 25.7% and 33.1%), and potassium (34.2%-38.4% and 49.7%-46.8%). Low, moderate and high PALs were 39.3%, 57.1% and 3.5%, respectively. Underweight, overweight, obesity and abdominal obesity were 1.4%, 33.0%, 25.1%, and 1.9%, respectively. There were significant, but negative correlation between PA scores and BMI (ρ = -0.167, p = 0.001). Excessive intakes of macronutrients alongside inadequate intakes of essential nutrients indicated poor dietary intakes among students. Furthermore, prevalent low PA coexisted with overweight and obesity in the same population. Modification of both physical and structural environments, in combination with peer group-based strategies can serve as effective strategies for promoting adequat…
subject: Original Research Paper
  topic: section
subject: Nutrition Science
  topic: category
subject: Dietary intakes
  topic: keywords
subject: Physical Activity
  topic: keywords
subject: Metabolic equivalents
  topic: keywords
subject: Body mass index
  topic: keywords
subject: Abdominal obesity
  topic: keywords
subject: Undergraduate students
  topic: keywords
subject: Human Nutrition
  topic: subjects
subject: Dietary intakes
  topic: subjects
subject: Physical Activity
  topic: subjects
subject: Metabolic equivalents
  topic: subjects
subject: Body mass index
  topic: subjects
subject: Abdominal obesity
  topic: subjects
creator: Nkereuwem, N Ekerette
creator: Yetunde, E Alozie
creator: Ediomo, E Uwah
rights: Copyright (c) 2025 Ekerette, Nkereuwem N., Alozie, Yetunde E., Uwah, Ediomo E. (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-07-18
publication date: 2025-07-18
starting page: 146
ending page: 154
doi: 10.70851/jfines.2025.2(3).146.154

Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii)
type: item
description: The study evaluated the effect of leaf physical form and heating on antioxidant activity, total phenolic content and flavonoid content of Murraya koenigii. Aqueous extracts were prepared from compound leaves and leaflets in two forms: powder and whole leaves. Antioxidant activity (IC50) was assessed using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) assay, while total phenolic and flavonoid contents were measured by Folin-Ciocalteu and aluminium chloride colorimetric methods respectively. Antioxidant activity, phenolic content, and flavonoid content of Murraya koenigii extracts varied significantly with leaf form and heating duration. Powdered compound leaves and powdered leaflets exhibited the strongest antioxidant activity, with an IC50 of 0.0679 and 0.0764 mg/ml, respectively, while whole leaves demonstrated significantly weaker activity. Heating time significantly influenced antioxidant activity (P < 0.05). with an overall trend of improved activity at longer durations (15-60 minutes). However, the actual values at shorter durations (5-10 minutes) particularly in powdered forms, also showed strong activity, indicating that antioxidant levels did not consistently increase with prolonged heating. The highest phenolic content was recorded in powdered compound leaves at 45 minutes (43.66 ± 1.03 mg GAE/g), while the average across all treatments at this time point was 34.19 mg GAE/g. Prolonged heating significantly enhanced total phenolic content across all leaf forms (P < 0.05). The highest flavonoid content was in powdered leaflets at 5 minutes (36.21 ± 0.33 mg QE/g), with an average peak of 33.13 mg QE/g at the 45 minutes. Flavonoid levels also increased significantly with heating across all leaf forms (P<0.05). A highly significant interaction (P < 0.001) between leaf form and heating duration was observed, indicating the combined impact on Murraya koenigii‘s antioxidant potential.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Murraya koenigii
  topic: keywords
subject: Total Phenolic content
  topic: keywords
subject: Total Flavonoid
  topic: keywords
subject: DPPH assay
  topic: keywords
subject: IC50
  topic: keywords
subject: Antioxidant activity
  topic: subjects
subject: Total Phenol
  topic: subjects
subject: Flavonods
  topic: subjects
subject: Murraya koenogii
  topic: subjects
creator: W.M.A.P. Wanigasekera
creator: MGCSB Gunarathna
creator: SHNP De Silva
rights: Copyright (c) 2025 W.M.A.P. Wanigasekera, Dr. M.G.C.S.B. Gunarathna, S.H. N. P. De Silva (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-07-21
publication date: 2025-07-21
starting page: 167
ending page: 174
doi: 10.70851/jfines.2025.2(3).167.174

Physicochemical Characterization of Kahata Angala (Dioscorea alata) Starch and its Potential as a Binder in Losartan Potassium Tablet Formulation
type: item
description: This study focused on developing a pharmaceutical-grade starch as a natural binder from yam species. The starch was isolated from the yam rhizome of Kahata Angala (Dioscorea alata) which is widely found in Sri Lanka. The physicochemical parameters and morphology of the starch were analyzed and compared with maize starch BP. The isolated yam starch was used as a binder to formulate losartan potassium tablets using the wet granulation method with a 10% w/v starch binding solution. Losartan potassium tablets were further assessed for some critical parameters, including weight variation, friability, hardness, thickness, dissolution, and disintegration. The findings indicated that compared to maize starch BP, Kahata Angala starch has greater flow characteristics, suggesting lesser values for compressibility index (22.20 ± 1.39), angle of repose (38.02 ± 0.60º) and Hausner ratio (1.29 ± 0.02) than maize starch BP. Tablets formulated with Kahata Angala starch exhibited a good friability percentage, which was less than 1%. Based on the outcomes, it can be concluded that certain parameters of starch obtained from Kahata Angala is more suitable than maize starch BP. However, further optimization is needed for the disintegration and dissolution profiles.
subject: Original Research Paper
  topic: section
subject: Interdisciplinary Approaches
  topic: category
subject: Dioscorea alata
  topic: keywords
subject: Kahata Angala
  topic: keywords
subject: binder
  topic: keywords
subject: Losartan tablets
  topic: keywords
subject: Excipient
  topic: keywords
subject: starch
  topic: subjects
subject: tablet formulation
  topic: subjects
creator: Samarasinghe Arachchillage Nuwani Chathurika Samarasınghe
creator: Sriaandhal Sabalingam
creator: Banneka Mudiyansele Walawwe Ishara Methsalani Warapitiya
creator: Samamalee Upekshi Kankanamge
creator: Ranjith Nandalal Pathirana
rights: Copyright (c) 2025 Samarasinghe Arachchillage Nuwani Chathurika Samarasınghe, Sriaandhal Sabalingam, Banneka Mudiyansele Walawwe Ishara Methsalani Warapitiya, Samamalee Upekshi Kankanamge, Ranjith Nandalal Pathirana (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-22
publication date: 2025-06-22
starting page: 122
ending page: 132
doi: 10.70851/jfines.2025.2(3).122.132

Effects of Different Thermal Processing Methods and Enrichment on The Quality and Consumer Acceptability of Cassava Mash Based Extruded Snacks
type: item
description: This study explored effects of heat processing and nutrient enrichment on the qualities of cassava- snacks. The snacks were prepared using three methods, baking, frying, and roasting, and were enriched with cocoa powder and desiccated coconut. Moisture levels ranged between 3.42% and 7.46%. Frying caused some nutrient loss, but enrichment boosted fibre and ash content, especially with desiccated coconut. Fried samples had the highest fat content (4.20% to 16.17%). Although protein levels decreased slightly after frying, enrichment significantly increased it from 4.04% to 12.24%. Potassium, zinc, calcium, iron, and magnesium also increased with enrichment. However, frying reduced the antioxidant benefits of cocoa powder. Enrichment also affected physical properties, reducing both snack length and lateral spread. Sensory tests showed fried snacks, particularly those with coconut, were the most appealing in taste, texture, and appearance. Overall, while frying improved sensory appeal, baking, and roasting were more effective in preserving nutritional and antioxidant properties.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Cassava-based snacks
  topic: subjects
subject: Thermal processing
  topic: subjects
subject: Enrichment
  topic: subjects
creator: A, Obafemi Akinwotu
creator: A, Kehinde Taiwo
creator: A, Victor Ikujenlola
rights: Copyright (c) 2025 Akinwotu, A. Obafemi, Taiwo, A. Kehinde, Ikujenlola, A. Victor (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-26
publication date: 2025-06-26
starting page: 133
ending page: 145
doi: 10.70851/jfines.2025.2(3).133.145

Socio-Demographic Correlates of Health and Nutrition Among Rural and Plantation Communities of the western Dooars, Jalpaiguri district, West Bengal, India
type: item
description: Health and nutrition outcomes are profoundly influenced by socio-demographic factors, particularly in economically and geographically marginalized communities. This study investigated the health and nutritional status of tea garden workers and forest fringe village residents in selected areas of the western Dooars region of Jalpaiguri district, West Bengal, India. The primary objectives were to assess the demographic and socio-economic profiles of the population, explore correlations between socio-demographic variables and nutritional status, and suggest recommendations for betterment of community well-being. A community-based cross-sectional study was done from September 2024 to January 2025. Data were collected from 156 adult participants (101 males, 55 females) using a pre-structured questionnaire through a multi-stage random sampling technique. Variables analysed included age, gender, occupation, income, education. Results revealed substantial disparities in age, gender, occupation, income, education, addiction status, food security. Undernutrition, poor dietary diversity, and limited access to healthcare was prevalent, especially among female and elderly respondents. The findings highlighted the urgent need for targeted policy interventions focusing on nutrition education, healthcare accessibility, and livelihood support. Strengthening community-based initiatives and implementing development programs tailored to the unique needs of these vulnerable populations are essential for promoting equitable and sustainable health outcomes in the region.
subject: Original Research Paper
  topic: section
subject: forest fringe villages
  topic: keywords
subject: rural health
  topic: keywords
subject: socio-demographic factors
  topic: keywords
subject: tea garden workers
  topic: keywords
subject: undernutrition
  topic: keywords
subject: rural health
  topic: subjects
subject: socio-demographic factors
  topic: subjects
subject: tea garden workers
  topic: subjects
subject: undernutrition
  topic: subjects
subject: food security
  topic: subjects
subject: morbidity
  topic: subjects
subject: Nutritional Status
  topic: subjects
creator: Souraditya Chakraborty
creator: Ayush Kumar Sah
creator: Ayushman Pradhan
creator: Keshab Sharma
creator: Lalita Agarwal
creator: Laxmi Pradhan
creator: Mamta Sahu
creator: Mausumi Roy
creator: Monisha Khanam
creator: Nabin Paul
rights: Copyright (c) 2025 Souraditya Chakraborty, Ayush Kumar Sah, Ayushman Pradhan, Keshab Sharma, Lalita Agarwal, Laxmi Pradhan, Mamta Sahu, Mausumi Roy, Monisha Khanam, Nabin Paul (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-01
publication date: 2025-06-01
doi: 10.70851/jfines.2025.2(2).98.107

Overcoming Weight Loss Plateaus: Evidence-Based Nutritional and Behavioral Strategies—A Narrative Review
type: item
description: A weight plateau is a common and clinically challenging occurrence in weight management, marked by stable body weight despite adherence to physical exercise and a diet low in calories. This phenomenon can hinder progress and motivation. While several theories exist regarding its cause, effective clinical interventions remain limited. This review explores evidence-based strategies to overcome weight plateaus in clinical practice, examines physiological and behavioral contributors, and synthesizes current approaches into a practical framework to guide healthcare providers in supporting patients through plateau phases. A narrative review was conducted using peer-reviewed literature sourced from PubMed, Google Scholar, Scopus, and Web of Science. The search included studies published between 2007 and 2024, using keywords such as “weight plateau,” “dietary intervention,” “physical activity,” “energy restriction,” and “clinical strategies.” Human studies, clinical trials, and systematic reviews were prioritized. Weight plateaus are multifactorial, involving metabolic adaptation, hormonal shifts, and behavioral fatigue. Effective strategies include adjusting macronutrient distribution, intermittent energy restriction, circadian-aligned meal timing, and combining aerobic and resistance training. Additional interventions include enhancing non-exercise activity thermogenesis (NEAT) and identifying underlying health issues. High-protein, ketogenic, and very low-calorie diets (VLCDs) might be applied selectively under supervision. While evidence supports individualized strategies, consensus on standardized protocols is lacking. This review supports individualized, multifaceted interventions and emphasizes the need for further research to establish evidence-based clinical guidelines.
subject: Review Article
  topic: section
subject: weight plateau
  topic: keywords
subject: diet break
  topic: keywords
subject: diet refeed
  topic: keywords
subject: intermittent calorie restriction
  topic: keywords
subject: very low-calorie diets.
  topic: keywords
subject: Weight plateau
  topic: subjects
subject: Weight loss maintenance
  topic: subjects
subject: Metabolic adaptation
  topic: subjects
subject: Nutritional intervention
  topic: subjects
subject: Intermittent energy restriction
  topic: subjects
subject: High-protein diet
  topic: subjects
subject: Very low-calorie diet (VLCD)
  topic: subjects
subject: Ketogenic diet
  topic: subjects
subject: Motivational interviewing
  topic: subjects
subject: Circadian meal timing
  topic: subjects
subject: Exercise and weight management
  topic: subjects
creator: Ruba Musharbash
creator: Nour Elsahoryi
creator: Marry Rose Awies
creator: Haddad Areen
rights: Copyright (c) 2025 Ruba Musharbash, Dr. Nour Elsahoryi, Marry Rose Awies, Areen Haddad (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-01
publication date: 2025-06-01
starting page: 81
ending page: 97
doi: 10.70851/jfines.2025.2(2).81.97

Reliability of GSHS Questionnaire Among School Children and Adolescents in Kampala, Uganda
type: item
description: The Uganda Global School-based Health Survey (GSHS) measures behaviors and protective factors related to causes of mortality and morbidity among youth and adults in Uganda. This study aimed at assessing test-retest reliability of, and factors associated with reliability of the fruit and vegetable (FV) consumption and physical activity (PA) items of the adapted Uganda GSHS questionnaire among 8-19-year-old school children and adolescents in Kampala district, Uganda. The test-retest reliability of the FV consumption and PA items was determined on a sample of 621 children and adolescents aged 8-19 years, using Cronbach’s alpha. Association between reliability and strata defined by gender, age category, education level, and type of school was also examined by chi-square statistic. The reliability of the FV consumption and PA items was supported by Cronbach’s alpha coefficients of 0.80 and 0.72, respectively, indicating “good reliability.” Full consistency in FV consumption items was higher among secondary school participants (45%) compared to primary school participants (15%), 15–19-year-olds (43%) compared to 8–9-year-olds (19%) and 10–14-year-olds (21%), and private school participants (34%) compared to public school participants (24%). Similarly, full consistency for PA items was greater in secondary schools (34%) than in primary schools (0.7%), among 15–19-year-olds (30%) than 8–9-year-olds (0.0%) and 10–14-year-olds (12%), and in private schools (21%) than public schools (15%). The items therefore have the potential to measure the effects of nutrition interventions on children and adolescents because of their stability in making comparisons over time.
subject: Original Research Paper
  topic: section
subject: Nutrition Science
  topic: category
subject: Fruit and Vegetable consumption
  topic: keywords
subject: Physical Activity
  topic: keywords
subject: Test-retest Reliability
  topic: keywords
subject: Global School-based Health Survey
  topic: keywords
subject: GSHS
  topic: keywords
subject: Nutrition
  topic: subjects
creator: Catherine Ndagire Tamale
creator: Dorothy Nakimbugwe
creator: John Muyonga
rights: Copyright (c) 2025 Catherine Ndagire Tamale, Dorothy Nakimbugwe, John Muyonga (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-04-19
publication date: 2025-04-19
starting page: 26
ending page: 34
doi: 10.70851/jfines.2025.2(2).26.34

Chrononutrition Patterns and Nutritional Status Among Working and Non-Working Women Aged 20-60 Years: A Cross-Sectional Study from Surat, India
type: item
description: Chrononutrition aligns eating patterns with circadian rhythms and is crucial for metabolic regulation. This study assessed the association between chrononutrition patterns and nutritional status among working and non-working women in Surat, Gujarat. A community-based cross-sectional study involved 400 women aged 20–60 years (200 working, 200 non-working). Data were collected using a structured, pre-tested questionnaire on demographics, anthropometric indices (BMI, WHR), dietary intake, physical activity, and chronotype. Data were analyzed using SPSS 25.0, with p<0.05 considered statistically significant. Younger women (26–30 years) were more prevalent in the working group, while older women (56–60 years) were predominantly non-working. Non-working women had significantly higher BMI (27.6 ± 6.8 kg/m² vs. 25 ± 5.5 kg/m², p<0.05) and waist circumference (85.9 ± 18.1 cm vs. 77.7 ± 17.6 cm, p<0.05), with 48.5% exhibiting central obesity (WC >88 cm) compared to 28.5% of working women. Most participants identified as intermediate chronotypes; however, the working group had a higher percentage of evening chronotypes (18% vs. 16%), while non-working women were more likely to be morning types (29% vs. 25.5%). Both groups had inadequate energy and protein intake but exceeded fat intake, reflecting poor dietary quality. Among working women, chronotype significantly associated with BMI (p=0.029), fat intake (p=0.035), and wake-up timing (p=0.04). In non-working women, significant associations were found with waist circumference (p=0.023), energy intake (p=0.01), and morning tiredness (p=0.00). Overall, chronotype influences nutritional status and dietary patterns, particularly in non-working women, who showed higher levels of central obesity and disrupted eating rhythms. These findings underscore the necessity for targeted dietary and lifestyle interventions aligned with chronotype to mitigate metabolic risks among sedentary women.
subject: Original Research Paper
  topic: section
subject: Nutrition Science
  topic: category
subject: Nutritional Status
  topic: keywords
subject: Chrononutrition
  topic: keywords
subject: Women
  topic: keywords
subject: Metabolic risk
  topic: keywords
subject: Chrononutrition
  topic: subjects
subject: Nutritional Status
  topic: subjects
creator: Shilpee Agrawal
creator: Umaymah Mohmad Degia
rights: Copyright (c) 2025 Dr. Shilpee Agrawal, Umaymah Mohmad Degia (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-05-11
publication date: 2025-05-11
starting page: 46
ending page: 59
doi: 10.70851/jfines.2025.2(2).46.59

Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)
type: item
description: This study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish. Salted fish samples were desalted using different temperatures (25°C, 40°C, 60°C, and 80°C) and Alcalase concentrations (1%, 2%, and 3%) at pH 7 and 60°C. The results showed that higher desalting temperatures or increased Alcalase concentrations significantly (p < 0.05) increased salt removal, reducing the salt content in the fish muscle. The addition of Alcalase accelerated the desalting process, reducing desalting time compared to traditional methods. Textural analysis indicated that the fish’s hardness, cohesiveness, and chewiness decreased as desalting temperature and Alcalase concentration increased. Sensory evaluations revealed no significant changes in overall acceptability, with desalting at 60°C and 1% Alcalase yielding the best balance of saltiness and texture. Furthermore, retort-processed salted fish curry prepared from desalted samples maintained favorable sensory properties. These findings suggest that alternative desalting methods using Alcalase and elevated temperatures can enhance desalting efficiency while maintaining product quality.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Desalting
  topic: keywords
subject: Retort Processing
  topic: keywords
subject: Talang queen fish
  topic: keywords
subject: texture profile analysis
  topic: keywords
subject: Sensory evaluation
  topic: keywords
subject: Scomberoides commersonianus
  topic: keywords
creator: Tan Ping Foon
creator: Muhammad Lubowa
creator: Azhar Mat Easa
creator: Shin Yong Yeoh
rights: Copyright (c) 2024 Tan Ping Foon, Lubowa Muhammad, Azhar Mat Easa2, Yeoh Shin Yong (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-04-15
publication date: 2025-04-15
starting page: 47
ending page: 55
doi: 10.70851/grwpmn92

Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review
type: item
description: This review explores the pivotal role of hydrocolloids in rice noodle production, focusing on their impact on texture, cooking quality, shelf life, and nutritional value. Hydrocolloids such as Konjac Glucomannan, guar gum, xanthan gum, carboxymethyl cellulose (CMC), Carrageenan, and Sodium alginate are critical for improving the structural integrity and sensory attributes of rice noodles, particularly in gluten-free formulations. Their ability to bind water, form gels, and interact with starches and proteins contributes to enhanced noodle elasticity, chewiness, and overall quality. The review also highlights recent technological advancements that have revolutionized hydrocolloid application in rice noodle production, including the use of modern processing equipment, innovative drying techniques, and biodegradable packaging solutions. These advancements not only optimize production efficiency but also align with sustainability trends, addressing consumer demand for environmentally friendly and health-conscious food products. However, challenges such as balancing hydrocolloid concentrations, economic viability, and consumer acceptance remain significant. As the global demand for gluten-free and nutritious products continues to rise, the potential for hydrocolloids in improving rice noodle production remains immense. Future research will be crucial in optimizing hydrocolloid formulations to further enhance the quality and sustainability of rice noodles.
subject: Review Article
  topic: section
subject: Food Innovation
  topic: category
subject: Nutrition Science
  topic: category
subject: Rice noodles
  topic: keywords
subject: Hydrocolloids
  topic: keywords
subject: Gluten-free noodle production
  topic: keywords
subject: Food texture enhancement
  topic: keywords
subject: Rice noodles texture
  topic: keywords
creator: Muhammad Lubowa
creator: Yeoh Shin Yong
creator: Mubajje Muhamad Shaban
rights: Copyright (c) 2024 Lubowa Muhammad, Yeoh Shin Yong, Mubajje Muhamad Shaban (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-04-15
publication date: 2025-04-15
starting page: 30
ending page: 46
doi: 10.70851/qdw8d910

Effect of konjac and gellan gum coatings on broth flavor adsorption, textural and sensory properties of rice noodles
type: item
description: The aim of this work was to investigate the impact of konjac gum and gellan gum as coating agents to enhance flavor adsorption by cooked fresh rice noodles. Uncoated noodles, Konjac gum coated noodles (KGN) and gellan gum coated noodles (GGN) were cooked and immersed in broth for 30-120 s and compared in terms of conductivity of soluble ions in artificial saliva during multiple extrusion cell (MEC) analysis, as well as color, texture and sensory attributes. Results showed that conductivities of KGN, GGN and uncoated noodles increased by 146%, 124% and 182% respectively after 30s of soaking in broth. No significant (p > 0.05) relationship between immersion time and conductivity was observed. Textural analysis showed significant (p < 0.05) differences between uncoated noodles and KGN in terms of hardness. KGN were the softest, followed by GGN and uncoated noodles. Coating of noodles significantly (p < 0.05) reduced noodles adhesiveness and tensile strength. Color analysis showed KGN as being significantly (p < 0.05) lighter, but no significant difference (p > 0.05) in redness and yellowness between samples. There was significant relationship (p < 0.05) between the immersion duration of noodles with the color changes. As the immersion duration of noodles in broth increased, the lightness (L-values) decreased, while redness and yellowness values increased. Sensory analysis showed that KGN had the highest intensity of overall flavor and saltiness (p < 0.05), were softer and preferable (p < 0.05) to the other two samples.
subject: Original Research Paper
  topic: section
subject: Food Innovation
  topic: category
subject: Rice noodles,
  topic: keywords
subject: Flavor adsorption
  topic: keywords
subject: noodle coatings
  topic: keywords
subject: sensory quality
  topic: keywords
subject: Konjac gum
  topic: keywords
creator: Ang Xin Li
creator: Muhammad Lubowa
creator: Azhar Mat Easa
rights: Copyright (c) 2024 Ang Xin Li, Lubowa Muhammad, Azhar Mat Easa (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-04-15
publication date: 2025-04-15
starting page: 1
ending page: 11
doi: 10.70851/fqng7c33