Journal of Food Innovation, Nutrition, and Environmental Sciences
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description: The Journal of Food Innovation, Nutrition and Environmental Sciences (JFINES) is a peer-reviewed, open-access scholarly journal that publishes research in food science, food technology, nutrition, agricultural sciences, environmental sciences, and sustainable food systems. The journal provides a platform for scholarly work that contributes to knowledge, practice, policy, and innovation in areas linking food, nutrition, agriculture, health, environment, and society. JFINES publishes articles using a continuous publication model. Under this model, accepted manuscripts are published online after completion of editorial assessment, peer review, revision where required, copyediting, typesetting, proofreading, and final production checks. This allows accepted articles to become available once they are ready for publication, while maintaining the journal’s editorial and quality assurance processes. Each publishing year is organised into one annual volume. Articles may be grouped into four issues during the year, normally corresponding to the March, June, September, and December publication periods. The journal website may be updated throughout the year as articles are finalised and published. Journal Content Preservation/Archiving JFINES is committed to supporting the long-term accessibility and preservation of its published content. The journal uses digital preservation mechanisms available through its publishing platform, including preservation services supported by the Public Knowledge Project infrastructure (PKP Preservation Network (PKP-PN) where applicable, such as LOCKSS digital preservation The journal continues to strengthen its archiving, metadata, and preservation practices to support the discoverability, accessibility, and long-term availability of published articles. Peer Review and Publication Process JFINES is committed to maintaining a responsible balance between timely editorial handling and careful scholarly evaluation. All submitted manuscripts undergo i…
publisher: EcoScibe Publishers Company Limited
language: en
publication name: Journal of Food Innovation, Nutrition, and Environmental Sciences
issn: 3078-5537
items: Neuroprotective Potential of Seed Oils and Selected Edible Plant Oils in Parkinson’s Disease: Mechanisms, Preclinical Evidence, and Translational Perspectives
items: Formulation and Characterization of Polyphenol-Rich Functional Porridge: A Preliminary Pilot Randomized Trial in Patients with Helicobacter Pylori-Associated Peptic Ulcer Disease
items: Effects of Sprouting Duration on the Physicochemical, Nutritional, Functional, and Pasting Properties of Obatanpa and Honampa Maize Flours
items: Perceived Impacts of Climate Change on Food Systems in Small-ScaleFarming Communities of Arsi and East Shewa (Oromia region), Ethiopia
items: Overview of Maize-Based Value-Added Foods in Ethiopia: Traditional Uses, Product Development, Industrial Applications, Storage, and Safety
items: Singeing with Spent Motor Tyres: Environmental and Occupational Health-Risk Awareness Among Abattoir Workers in Makurdi, Nigeria
items: Techno-Functional and Sensory Performance of Ugandan Sorghum (Sorghum bicolor) Varieties in Gluten-Free Mechanically Formed Noodles
items: Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology
items: Food Security Status, Dietary Diversity, and Food-Related Coping Strategies Among Female Young Adults in Ibadan, Nigeria
items: Nutritional Status of Children Aged 6–23 Months in The Komanda Health Zone, Democratic Republic of The Congo
items: Effects of Graded Inclusion Levels of Eleusine indica Seeds on Growth Performance and Feed Utilization of Indigenous Chickens
items: Availability of Pickable Residual Feed Base for indigenous chickens (Gallus gallus domesticus) in a rural village in Madagascar
items: Assessment of Water Depth Variability in Rice paddy fields at the Lower Moshi Irrigation Scheme, Tanzania
items: Optimization of an Instant Popcorn–Chickpea–Maize Composite Porridge for Reducing Protein–Energy Malnutrition in Under-Five Children
items: Chemotherapeutic Potentials of Honey in Cancer Management: A Prospect for Integrative Oncology
items: Influence of Rising Food Prices on Dietary Pattern of Late Adolescents and Young Adults in Southwest Nigeria
items: Physicochemical, Functional, and Nutritional Characteristics of Rhizome and Starch from Two Ginger Varieties (UMUGIN 1 and UMUGIN 2)
items: Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative
items: A Study on Preservative Effect of Ginger (Zingiber Officinale) Extract on the Nutritional Quality and Shelf Life of Tigernut-Acha Non-Dairy Drink
items: Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions
items: Associations of the Empirical Dietary Inflammatory Index (EDII) with Perceived Stress, Physical Activity, Upper Respiratory Symptoms, and Quality of Life Among Malaysian Adults in Klang Valley
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

Neuroprotective Potential of Seed Oils and Selected Edible Plant Oils in Parkinson’s Disease: Mechanisms, Preclinical Evidence, and Translational Perspectives
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description: Background: Parkinson's disease (PD) is the second most common neurodegenerative disorder and is characterized by progressive loss of dopaminergic neurons, α-synuclein aggregation, neuroinflammation, and oxidative stress. Current treatments provide symptomatic relief but do not halt disease progression and are associated with adverse effects. This review evaluates preclinical evidence on the neuroprotective potential of seed and selected plant oils in PD and summarizes their proposed mechanisms of action. Methods: A literature search was conducted using PubMed/MEDLINE, Web of Science, Scopus, ScienceDirect, Embase, Cochrane Library, and Google Scholar. Studies published between 2000 and 2025 investigating seed oils, plant oils, or their bioactive constituents in relation to PD were considered. Twenty-one studies met the inclusion criteria, comprising 16 preclinical studies, two human intervention studies with cognitive outcomes, and three review articles included for background information. <!-- [if gte vml 1]><v:rect id="Rectangle_x0020_6" o:spid="_x0000_s1026" style='position:absolute;left:0; text-align:left;margin-left:156.05pt;margin-top:185.55pt;width:230.25pt; height:120pt;z-index:251659264;visibility:visible;mso-wrap-style:square; mso-height-percent:0;mso-wrap-distance-left:9pt;mso-wrap-distance-top:0; mso-wrap-distance-right:9pt;mso-wrap-distance-bottom:0; mso-position-horizontal:absolute;mso-position-horizontal-relative:text; mso-position-vertical:absolute;mso-position-vertical-relative:text; mso-height-percent:0;mso-height-relative:margin;v-text-anchor:middle' o:gfxdata="[binary] " fillcolor="white [3201]" strokecolor="black [3213]" strokeweight="1.5pt"> <v:textbox> <![if !mso]> <![endif]> All the articles published by Journal of Food Innovation, Nutrition, and Environmental Sciences are licensed under a Creative Commons Attribution 4.0 International (CC-BY) License Based on a work at https://jfines.org <o:p></o:p> <v:shapetype id="_x0000_t75" coordsize="2…
subject: Review Article
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subject: Food Innovation
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subject: Nutrition Science
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creator: Olugbenga Olayinka
creator: Oyedayo Akano
creator: Beaulah David
creator: Yetunde Oduneye
creator: Deborah Akintujoye
creator: Oluwatobi Buhari
rights: Copyright (c) 2026 Olugbenga Olawole Olayinka, Oyedayo Phillips Akano, Beaulah Mkpuruoma David, Yetunde Oluwagbemisola Oduneye, Deborah Folasayo Akintujoye, Oluwatobi Aminat Buhari (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 259
ending page: 275
doi: 10.70851/jfines.2026.3(3).259.275

Formulation and Characterization of Polyphenol-Rich Functional Porridge: A Preliminary Pilot Randomized Trial in Patients with Helicobacter Pylori-Associated Peptic Ulcer Disease
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description: Peptic Ulcer Disease (PUD) continues to be a significant global gastrointestinal concern, being mainly caused by Helicobacter pylori infection as well as diet and lifestyle-related factors. Although proton pump inhibitors and antibiotic-based eradication regimens constitute the current standard therapeutic approach, their prolonged use can bring about undesirable outcomes, antibiotic resistance, and poor patient compliance. These necessitate the exploration of effective functional dietary strategies as complementary interventions. This present study aimed to formulate and characterize a polyphenol-rich functional porridge enriched with pomegranate peel powder and clove powder, and to evaluate its chemical composition, phytochemical profile, antioxidant activity, color characteristics, sensory screening, and a preliminary pilot assessment. Proximate analysis revealed a marked (p < 0.05) enhancement in fiber and ash content the optimized formulation than in the control. Phytochemical analysis showed higher levels of total phenolics and flavonoids, along with increased DPPH radical-scavenging activity, indicating strong antioxidant potential. Sensory evaluation identified formulation T5 (92:5:3) as the most optimal. A preliminary controlled pilot intervention involving f sixteen participants in four small pilot groups (n = 4): healthy controls (G0), diseased controls (G1), subjects receiving functional porridge (G2), and a marketed porridge (G3) was carried out at a dosage of 100 g/day for 30 days. Notably, H. pylori positivity decreased from 4/4 to 1/4 subjects in G2 g, compared with 4/4 to 3/4 subjects in G3, alongside improved hepatic enzyme profiles. These preliminary findings underscore that formulated porridge possesses significant functional dietary adjunct in PUD management, primarily attributed to its bioactive constituents, particularly polyphenols, tannins, and eugenol.
subject: Original Research Paper
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subject: Food Innovation
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subject: Nutrition Science
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creator: Anum Urooj
creator: Muhammad Asif
rights: Copyright (c) 2026 Anum Urooj, Muhammad Asif (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 304
ending page: 326
doi: 10.70851/jfines.2026.3(3).304.326

Effects of Sprouting Duration on the Physicochemical, Nutritional, Functional, and Pasting Properties of Obatanpa and Honampa Maize Flours
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description: Maize is an important staple crop with potential to contribute to improved nutrition. This study evaluated the effects of sprouting duration on the physicochemical, nutritional, functional, and pasting properties of Obatanpa and Honampa maize flours. With prolonged sprouting, titratable acidity (0.81–3.81%), total soluble solids (0.53–1.28 °Brix), and redness (0.62–2.48) increased, whereas pH (7.20–6.11), lightness (16.53–7.40), and yellowness (13.90–6.27) decreased in both varieties. Color difference ranged from 0.00 to 6.42, whiteness index from 6.03 to 15.01, hue angle from 0.26 to 1.51, saturation index from 6.52 to 13.98, and browning index from 82.39 to 165.72. Sprouting reduced fat (9.70–1.46%), fiber (1.98–1.50%), carbohydrate (79.42–73.91%), and energy value (1759.38–1494.14 kJ/100 g), while increasing moisture (0.66–3.82%), ash (0.60–4.03%), and protein (8.53–14.20%). Water- and oil-absorption capacities, dispersibility, and emulsion stability generally increased, whereas bulk density, loose bulk density, water absorption index, and swelling power decreased. Peak, trough, breakdown, final, and setback viscosities and peak time also declined. No pasting temperature was detected, probably because increased α-amylase activity degraded starch during heating and suppressed the viscosity response. Sprouting is therefore a low-cost approach for improving selected nutritional and functional attributes of these maize varieties.
subject: Original Research Paper
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subject: Food Innovation
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subject: Interdisciplinary Approaches
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creator: Maxwell Adu
creator: William Odoom
creator: Solomon Odoi Anim
creator: Felix Ametepey
creator: Sewor Godsway Osah
rights: Copyright (c) 2026 Maxwell Adu, William Odoom, Solomon Odoi Anim, Felix Ametepey, Sewor Godsway Osah (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-10
publication date: 2026-08-10
starting page: 327
ending page: 347
doi: 10.70851/jfines.2026.3(3).327.347

Perceived Impacts of Climate Change on Food Systems in Small-ScaleFarming Communities of Arsi and East Shewa (Oromia region), Ethiopia
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description: Weather variability has long affected food systems in small-scale farming communities, constraining seasonal food availability and contributing to food shortages at global and local levels. This study assessed farmers’ perceptions of climate change impacts on the food system. Quantitative data were collected from 410 randomly selected farmers (200 from highland and 210 from lowland communities) and analyzed using descriptive statistics and Poisson regression. Most highland (59.0%) and lowland (60.5%) respondents reported a moderate negative impact on household food self-sufficiency; 59.0% and 55.2%, respectively, reported a moderate negative impact on food security. In highland communities, 31.5% and 32.0% reported low negative impacts on food self-sufficiency and food security, whereas 35.2% and 42.9% of lowland respondents reported high negative impacts, respectively. Only 37.5% of highland households and 9.0% of lowland households could meet food needs for 11–12 months from their own farms. Poisson regression indicated a positive association between food self-sufficiency and adoption of climate-smart agricultural practices, while drought frequency was negatively associated with food self-sufficiency. The findings underscore the importance of climate-smart agriculture and locally tailored policies for reducing climate-related impacts on household food systems.
subject: Original Research Paper
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subject: Environmental Sciences
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creator: Bati Waritu Gerishu
rights: Copyright (c) 2026 GERISHU BATI WARITU (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 209
ending page: 222
doi: 10.70851/jfines.2026.3(3).209.222

Overview of Maize-Based Value-Added Foods in Ethiopia: Traditional Uses, Product Development, Industrial Applications, Storage, and Safety
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description: Maize holds significant importance in Ethiopia as a staple food crop, offering availability, affordability, and versatility for nutrient-dense food products. The purpose of this review was to assess maize utilization in traditional foods, its industrial application, and safety issues related to storage in Ethiopia. A systematic literature review approach was utilized to collect the number of articles published between 2012 and 2021 from databases like Google Scholar, Scopus, and DOAJ using specific search terms related to maize and Ethiopian foods. Accordingly, traditional foods like bread, injera, kitta, kurkufa, besso, fosose, and porridge, as well as drinks like tella, areki, borde, and cheka, emphasize the cultural significance of maize in the country's culinary practices. Additionally, the nutrient profile, product making potential, and aflatoxin levels for improved and released maize varieties were also evaluated. Furthermore, composite flour based on maize can enhance protein, energy and sensory attributes of complementary porridge, gruels, soup, cookies, and extruded food products in Ethiopia. A number of food processing enterprises produce value-added maize-based foods such as corn flakes, maize-soya blends, and instant maize flour, which diversifies the country's maize product market and creates economic opportunities. In Ethiopia, common storage structures for maize include gotta, gotera, sacks, underground pits, polypropylene bags and metal silos. Mycotoxins, notably, aflatoxin is harmful secondary metabolites of fungi isolated from maize stored in different storage materials, pose safety risks; that can cause health problems and financial losses. Overall, maize holds promise for food security and malnutrition relief in Ethiopia
subject: Review Article
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subject: Food Innovation
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subject: Nutrition Science
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creator: Milkesa Feyera
creator: Eressa Dasa
creator: Umer Asrat
rights: Copyright (c) 2026 Milkesa Feyera, Eressa Dasa, Umer Asrat (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 291
ending page: 303
doi: 10.70851/jfines.2026.3(3).291.303

Singeing with Spent Motor Tyres: Environmental and Occupational Health-Risk Awareness Among Abattoir Workers in Makurdi, Nigeria
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description: Due to cherished cultural beliefs and traditional practices, the skins of animals like cows have remained a delicacy in Nigeria and other West African countries. The animals are processed for consumption. A commonly adopted processing method is singeing using spent motor tyres. This practice constitutes occupational hazard risks to workers and environmental pollution. While environmental impacts have been studied, little attention is given to the occupational health risks among workers, creating an obvious research gap that this study was designed to fill. The study employed a descriptive cross-sectional approach and included five slaughterhouses in Makurdi, covering 40 volunteer respondents. It investigated the level of workers’ awareness and perception of the risks and environmental outcomes of their exposure to fumes from singeing animals using spent motor tyres. The male-dominated workforce (92.5%) was characterized by low educational attainment, as only 70.0% have attained a senior school certificate. Over 80.0% admitted knowledge of environmental pollution from singeing but have continued in the practice; 60.0% have acknowledged associated occupational risks, and 42.5% have self-reported breathing-related symptoms. About 52.5% have not been using personal protective equipment. While education, job type, and years of work experience did not create a significant (p>0.05) positive attitude supporting personal protective equipment use, knowledge of implications on personal health did. The results show the need to educate workers on health implications to adopt safer abattoir practices and promote environmental sustainability by providing adequate leadership and enforcement to halt spent motor tyres mediated singeing in Makurdi, Nigeria.
subject: Original Research Paper
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subject: Environmental Sciences
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creator: Baturh Yarkwan
creator: Olije Elizabeth Adah
creator: ThankGod ISAAC Omiagocho
rights: Copyright (c) 2026 Baturh Yarkwan, Olije Elizabeth Adah, ThankGod (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 276
ending page: 290
doi: 10.70851/jfines.2026.3(3).276.290

Techno-Functional and Sensory Performance of Ugandan Sorghum (Sorghum bicolor) Varieties in Gluten-Free Mechanically Formed Noodles
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description: Growing demand for gluten-free functional foods has renewed interest in sorghum (Sorghum bicolor), a nutritious and climate-resilient cereal. This study evaluated the physicochemical and sensory performance of noodles produced from three Ugandan sorghum varieties: NASARRI-M060 (red), NASARRI-MS001 (white), and NASARRI-M003 (brown). A standardized multi-ingredient formulation was used, and cooking loss, optimal cooking time, water absorption capacity, moisture content, and instrumental color were measured. Sensory quality was assessed by quantitative descriptive analysis with a trained panel (n = 10) and a consumer acceptability test using a nine-point hedonic scale (n = 20). Sorghum variety significantly affected cooking loss (1.69–5.25%) and moisture content (5.83–6.35%) (p < 0.05), but not cooking time (3.33–4.00 min) or water absorption capacity (143.0–148.5%). NASARRI-M060 had the lowest cooking loss (1.69%), indicating greater noodle-matrix integrity, while NASARRI-MS001 received the highest appearance score (7.1 ± 1.0). The formulations had generally similar sensory profiles, although brown color intensity and grittiness differed significantly (p < 0.05). Overall acceptability ranged from 5.0 for NASARRI-M003 to 6.0 for NASARRI-MS001. NASARRI-M060 and NASARRI-MS001 therefore show promise for gluten-free noodle production under the tested conditions, although compositional characterization, formulation optimization, and evaluation with larger and more diverse consumer groups are needed.
subject: Original Research Paper
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subject: Food Innovation
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creator: Olive Katoke Nzigire
creator: Robert Mugabi
creator: Ivan Mukisa Muzira
rights: Copyright (c) 2026 Olive Nzigire Katoke, Robert Mugabi, Ivan Mukisa Muzira (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 223
ending page: 235
doi: 10.70851/jfines.2026.3(3).223.235

Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology
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description: Gluten-free instant noodles produced from 100% red sorghum (Sorghum bicolor) flour require specific additives to compensate for the structural absence of wheat gluten. This study employed Response Surface Methodology (RSM) with a four-factor, three-level Central Composite Rotatable Design (CCD) across 25 runs to optimize the levels of starch, xanthan gum, glycerol monostearate (GMS), and carboxymethylcellulose (CMC). The goal was to enhance cooking quality and consumer acceptability. The independent variables included starch (65–110 g/100 g sorghum flour), xanthan gum (5–20 g/100 g sorghum flour), GMS (5–15 g/100 g sorghum flour), and CMC (2–10 g/100 g sorghum flour). All ingredient levels are expressed on a flour-weight basis (baker's percentage). Measured responses focused on cooking loss, cooking time, water absorption capacity, moisture content, sensory texture, and overall acceptability. Statistical analysis revealed that xanthan gum significantly increased cooking loss (p<0.05), shortened cooking time (p<0.001), and increased water absorption (p<0.01). GMS reduced moisture content (p<0.01) and improved sensory texture (p<0.001). All tested hydrocolloids and emulsifiers positively impacted overall acceptability (p<0.01). The optimal formulation was determined to be 69.46 g/100 g flour starch, 16.48 g/100 g flour xanthan gum, 10.19 g/100 g flour GMS, and 10.00 g/100 g flour CMC, yielding a desirability score of 0.79. Model-predicted values for this blend included a 2.09% cooking loss, 3.00-minute cooking time, and high sensory scores (6.97 for texture; 6.95 for overall acceptability). Experimental validation of the optimized formulation using three independent batches confirmed good agreement between predicted and observed values, with all responses falling within the 95% prediction intervals. These results suggest that optimized 100% red sorghum noodles show promise for achieving cooking quality and consumer acceptance approaching that of wheat-based instant no…
subject: Original Research Paper
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subject: Food Innovation
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subject: Nutrition Science
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creator: Robert Mugabi
creator: Olive Nzigire Katoke
creator: Ivan Mukisa Muzira
rights: Copyright (c) 2026 Robert Mugabi, Olive Katoke Nzigire, Ivan Mukisa Muzira (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-05-10
publication date: 2026-05-10
starting page: 158
ending page: 171
doi: 10.70851/jfines.2026.3(2).158.171

Food Security Status, Dietary Diversity, and Food-Related Coping Strategies Among Female Young Adults in Ibadan, Nigeria
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description: Food insecurity disproportionately affects women of reproductive age due to socioeconomic vulnerabilities and increased nutritional demands. This study investigated the food security status, dietary diversity, and coping mechanisms employed by female young adults in Ibadan, Nigeria. A cross- sectional study was conducted among 404 female young adults aged 18-35 years, recruited through a non-probability convenience sampling approach. Food security and MDD-W was determined using the Food Insecurity Experience Scale (FIES) and Diet Quality Questionnaire, respectively. Data was analyzed using Statistical Package for Social Sciences (SPSS). Most of the respondents (70.3%) were aged 18-24 years and approximately 64% had completed tertiary education. Only 26.7% of the respondents were food secure and 64% had met the minimum dietary diversity score. The most common coping strategies included relying on less preferred and less expensive foods (77.1%) and borrowing food or relying on help from a friend or relative (11.2%). In the multivariable binary logistic regression model, minimum dietary diversity (unmet vs. met; AOR = 2.36, 95% CI: 1.27–4.36), monthly income (₦50,000 and below vs. ₦100,001 and above; AOR = 21.79, 95% CI: 8.30–57.23), and living arrangement (with family vs. alone; AOR = 3.57, 95% CI: 1.34–9.55) were significantly associated with food insecurity. While food insecurity was highly prevalent among young female adults in Ibadan, dietary diversity was relatively better, with about two-thirds of respondents meeting the minimum recommended threshold. Adverse coping strategies were also identified. Targeted interventions are needed to improve food access and strengthen women's food security.
subject: Original Research Paper
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subject: Nutrition Science
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creator: David Oladipo
creator: Mofinyinfoluwa Ogungbure
creator: Temilade Arulogun
creator: Folake Samuel
rights: Copyright (c) 2026 David A. Oladipo, Mofinyinfoluwa P. Ogungbure, Temilade W. Arulogun, Folake O. Samuel (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 247
ending page: 258
doi: 10.70851/jfines.2026.3(3).247.258

Nutritional Status of Children Aged 6–23 Months in The Komanda Health Zone, Democratic Republic of The Congo
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description: Child malnutrition remains a major public health problem in the Democratic Republic of the Congo, particularly in eastern regions. This study assessed the nutritional status of children aged 6–23 months in the Komanda Health Zone, Ituri Province, and described crude associations with selected sociodemographic factors. A community-based cross-sectional study was conducted from June 12 to 29, 2025, in 10 of 17 health areas. Seven areas were excluded because of insecurity. Multistage cluster sampling was used. Data were collected with KoboCollect and anthropometric measurements. WAZ, HAZ, and WHZ indices were calculated using WHO Anthro and analyzed with Stata v13. Among 475 children, stunting, underweight, and wasting affected 50.95%, 25.05%, and 15.79%, respectively. Maternal age, child sex, child age, and maternal education showed significant crude associations with anthropometric indicators. Findings indicate a high burden of malnutrition, requiring cautious interpretation due to unadjusted analyses and unaccounted cluster effects.
subject: Original Research Paper
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subject: Nutrition Science
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creator: Désiré Gakumu NGONA
creator: Raphael ISEAYEMBELE BOSALO
creator: Emmanuel TEBANDITE KASAI
creator: Joris LOSIMBA LIKWELA
rights: Copyright (c) 2026 Désiré NGONA, Raphael ISEAYEMBELE, Emmanuel TEBANDITE, Joris LOSIMBA (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-13
publication date: 2026-06-13
starting page: 200
ending page: 208
doi: 10.70851/jfines.2026.3(2).200.208

Effects of Graded Inclusion Levels of Eleusine indica Seeds on Growth Performance and Feed Utilization of Indigenous Chickens
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description: With the increasing cost of conventional feed ingredients, this study evaluated the potential of Eleusine indica seeds as an alternative feed resource for native chickens (Gallus gallus domesticus). Nutritional analysis revealed that Eleusine indica seeds contain a high level of dietary fiber (37.1%) and essential minerals, but exhibit a moderate metabolizable energy (ME) content of 2355 kcal/kg of dry matter. An eight-week feeding trial was conducted using 57 indigenous chickens randomly assigned to four experimental diets containing graded inclusion levels of Eleusine indica seeds (0%, 10%, 20%, 40%) in indigenous chickens. The experimental diets were formulated to achieve comparable crude protein contents but were not isoenergetic, as the objective was to evaluate the nutritional and zootechnical effects of increasing levels of Eleusine indica seed incorporation under practical feeding conditions. Growth performance parameters, including feed intake, average daily gain (ADG), and feed conversion ratio (FCR), were monitored. The diet containing 10% Eleusine indica seeds yielded the highest growth performance, with an ADG of 17.4 g/day, exceeding that of the control diet. However, higher inclusion levels (20% and 40%) led to reduced growth; this limitation is primarily attributed to the elevated crude fiber content and the resulting decrease in energy density of the diets, which hindered efficient nutrient assimilation. The 10% inclusion level resulted in higher feed intake and average daily gain, although feed conversion ratio did not differ significantly among dietary treatments (p > 0.05). These results indicate that moderate incorporation of Eleusine indica seeds (10%) may represent a promising feeding strategy to enhance the productivity of indigenous chickens while promoting the utilization of locally available feed resources.
subject: Original Research Paper
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subject: Food Innovation
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creator: Njivaniaina Andriakiady RANAIVOARIMANANA
creator: Olga Rachel Rakotomanana
creator: Maminiaina Olivier Fridolin
creator: Auldine Rasoanomenjanahary
rights: Copyright (c) 2026 Njivaniaina Andriakiady Ranaivoarimanana, Rakotomanana Olga Rachel, Maminiaina Olivier Fridolin, Rasoanomenjanahary Auldine (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-08-01
publication date: 2026-08-01
starting page: 236
ending page: 246
doi: 10.70851/jfines.2026.3(3).236.246

Availability of Pickable Residual Feed Base for indigenous chickens (Gallus gallus domesticus) in a rural village in Madagascar
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description: Village poultry production in Madagascar relies on free-range rearing of indigenous chickens (Gallus gallus domesticus), which feed mainly on the Pickable Residual Feed Base (PRFB) consisting of household waste and natural resources. This low-input feeding system is particularly limiting during the dry season. This study assessed PRFB availability by combining household waste quantification, crop content analysis, and chicken performance monitoring in a rural village of the Analamanga region. PRFB was estimated using two waste-based methods (443.2 g per family flock and 47.2 g per chicken per day on average) and one productivity-based method indicating a theoretical annual metabolizable energy requirement of 282.3 kg per family flock. As a result, the average daily gain varies from 4.1 g/day during harvest to 2.8 g/day during dry periods, and the protein content of crop residues varies from 11.5% DM to 6.2% DM. Finally, the study also identified pigeon grass seeds (Eleusine indica), locally known as “Tsipipihana”, as an important unconventional feed resource exploited by scavenging chickens.
subject: Original Research Paper
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subject: Food Innovation
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subject: Environmental Sciences
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creator: Njiva Ranaivoarimanana
creator: Olga Rachel Rakotomanana
creator: Olivier Fridolin Maminiaina
creator: Auldine Rasoanomenjanahary
rights: Copyright (c) 2026 Njivaniaina Andriakiady Ranaivoarimanana, Olga Rachel Rakotomanana, Olivier Fridolin Maminiaina, Auldine Rasoanomenjanahary (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-05-10
publication date: 2026-05-10
starting page: 145
ending page: 157
doi: 10.70851/jfines.2026.3(2).145.157

Assessment of Water Depth Variability in Rice paddy fields at the Lower Moshi Irrigation Scheme, Tanzania
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description: Variability of water depth in rice paddy fields has become a major problem in many irrigation schemes, jeopardizing rice growth. This study assesses water depth before and after irrigation in the rice paddy fields. The research methods used were field surveys to empirically evaluate the variability of water depth in rice paddy fields at the lower Moshi Irrigation Scheme in Tanzania. The empirical findings of the study confirm that the average variability of water depth measurements taken every day before and after irrigation for twelve consecutive days ranged from 0.00 to 14 centimeters. This range was due to amount of water discharge and the rice paddy field conditions. Understanding the extent, causes and effects of water depth variability in the rice paddy fields could help irrigation engineers, researchers, academicians, and farmers to improve water depths of rice paddy fields.
subject: Original Research Paper
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subject: Environmental Sciences
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creator: Yusuph Bakari Mhando
creator: Yonah Anderson Godson
rights: Copyright (c) 2026 Yusuph Bakari Mhando, Yonah Anderson Godson (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-05-10
publication date: 2026-05-10
starting page: 134
ending page: 144
doi: 10.70851/jfines.2026.3(2).134.144

Optimization of an Instant Popcorn–Chickpea–Maize Composite Porridge for Reducing Protein–Energy Malnutrition in Under-Five Children
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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
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subject: Food Innovation
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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

Chemotherapeutic Potentials of Honey in Cancer Management: A Prospect for Integrative Oncology
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description: Honey has attracted increasing interest as a natural adjunctive agent in integrative oncology because of its diverse bioactive constituents and potential effects on cancer-related cellular mechanisms. This review synthesized evidence on the anticancer properties of honey, including its mechanisms of action, effects in different cancer models, and possible supportive role alongside conventional cancer therapies. A literature search was conducted in PubMed/MEDLINE and Google Scholar from database inception to December 2025, supplemented by manual searching of reference lists. Search terms included combinations such as “honey AND cancer,” “Manuka honey AND apoptosis,” and “honey AND chemotherapy.” Eligible studies included in vitro, animal, and clinical investigations assessing whole honey of any botanical origin in cancer models. Non-English articles and studies focusing on other bee products were excluded. After duplicate removal and stepwise screening, 107 studies were included in the qualitative synthesis. Evidence suggests that honey may inhibit tumor cell proliferation through prooxidant and pro-apoptotic effects, enhance immune responses by modulating macrophages, T lymphocytes, natural killer cells, and cytokines such as TNF-α, IL-1, and IL-6, and suppress inflammatory pathways including COX-2. Honey may also influence estrogen receptor signaling in breast cancer. In addition, it has shown potential in reducing chemotherapy-induced complications such as oral mucositis, nephrotoxicity, hepatotoxicity, and suppressed hematopoiesis. Overall, honey appears promising as a supportive adjunct in oncology, but larger randomized clinical trials are needed to standardize preparations, determine optimal dosing and administration routes, and clarify molecular targets in humans.
subject: Review Article
  topic: section
subject: Food Innovation
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subject: Nutrition Science
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creator: Bayo Olufunso Adeoye
creator: Oyedayo Phillips Akano
creator: Rosemary Chiwenotito Chibundu
creator: Elizabeth Omobude-Aisagbonhi
creator: Samuel Adegoke Adewole
creator: Modupe Olusola Adetayo
creator: Oluwaseun Adetayo Adewole
creator: Ayodeji David Adeoye
creator: Sandra Onyinyechi Ajaere
creator: Opeyemi Adebola Adetunji
rights: Copyright (c) 2026 Bayo Olufunso Adeoye, Oyedayo Phillips Akano, Rosemary Chiwenotito Chibundu, Elizabeth Omobude-Aisagbonhi, Samuel Adegoke Adewole, Modupe Olusola Adetayo, Oluwaseun Adetayo Adewole, Ayodeji David Adeoye, Sandra Onyinyechi Ajaere, Opeyemi Adebola Adetunji (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-05-10
publication date: 2026-05-10
starting page: 119
ending page: 133
doi: 10.70851/jfines.2026.3(2).119.133

Influence of Rising Food Prices on Dietary Pattern of Late Adolescents and Young Adults in Southwest Nigeria
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description: Rising food prices in Nigeria pose a major challenge to adequate nutrition among late adolescents and young adults, increasing the risk of poor dietary intake and malnutrition. This study assessed the influence of rising food prices on dietary patterns among late adolescents and young adults in Southwest Nigeria. A cross-sectional descriptive study was conducted among 400 participants selected through multistage sampling. Data were collected using a pretested semi-structured interviewer-administered questionnaire assessing sociodemographic characteristics, anthropometric measurements, perceived family economic status, perceptions of food price increases, and food frequency patterns. Descriptive and inferential statistics were applied at p < 0.05. The mean age of respondents was 17.5 ± 1.73 years, and 58.2% were female. The mean monthly allowance was ₦59,637 ± ₦33,448. A high proportion of respondents were underweight (41%), while fewer were overweight or obese. Most participants (87.3%) perceived their family economic situation as difficult, and 81.6% reported noticeable increases in the prices of basic food items. Food frequency findings revealed reduced frequent consumption of nutrient-rich foods such as fruits and vegetables, milk and dairy products, and meat and fish. Rising food prices were significantly associated with lower frequent consumption of core food groups (p = 0.0026). A significant association was also observed with increased intake of pastries and confectioneries (p = 0.0289), while no significant association was found with sugar-sweetened beverage intake (p = 0.101). In conclusion, rising food prices negatively influence dietary patterns, thereby increasing the risk of malnutrition. Targeted nutrition-sensitive interventions and economic policies are recommended
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subject: Food Innovation
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creator: Ibukunoluwa Tubi-Nwangwu
creator: Mary Olamide Oladiran
creator: Jumoke Georgina Ilo
rights: Copyright (c) 2026 Ibukunoluwa Tubi-Nwangwu, Mary Olamide Oladiran, Jumoke Georgina Ilo (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-09
publication date: 2026-06-09
starting page: 183
ending page: 190
doi: 10.70851/jfines.2026.3(2).183.190

Physicochemical, Functional, and Nutritional Characteristics of Rhizome and Starch from Two Ginger Varieties (UMUGIN 1 and UMUGIN 2)
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description: This study evaluated two National Root Crops Research Institute, Umudike’s newly released ginger varieties; UMUGIN 1 and UMUGIN 2, for the physicochemical, functional properties, and nutritional profiles of the rhizomes flour and extracted starches, to elucidate their potential applications in food, pharmaceutical applications such as excipients and fillers, and other industrial systems. Fresh ginger rhizomes were processed into flour and starch using standard wet extraction methods. The flour and starch were analyzed for proximate composition, mineral and vitamin content, functional properties, pasting characteristics, and estimated glycemic index. The results showed moisture content’s range of 84.79 to 85.53 %, protein from 5.3 to 5.4 %, fiber from 0.9 to 1.1 %, fat from 0.6 to 0.7 %, ash from 1.8 to 1.9 %, and carbohydrate from 5.8 to 6.2 %. UMUGIN 2 exhibited slightly higher dry matter, protein, fiber, and carbohydrate content. Mineral analysis revealed appreciable levels of potassium, calcium, magnesium, phosphorus, iron, zinc, and sodium. UMUGIN 1 contained higher levels of vitamins A, C, and E. Starch yield ranged from 21.50 to 28.65 %, with amylose content of 26.10 % in UMUGIN 1 and 18.89 % in UMUGIN 2, and corresponding amylopectin contents of 73.89 % and 81.89 %, respectively. Pasting properties indicated good thickening potential, with peak viscosity ranging from 3478 to 3553 RVU. The estimated glycemic index values (33.90 - 36.42) indicate that both starches fall within the low glycemic index category. Overall, UMUGIN 1 demonstrated higher starch yield and viscosity, suggesting suitability potential for food thickening and excipients applications, while UMUGIN 2 exhibited comparatively higher nutritional attributes and may be considered for incorporation into functional food formulations.
subject: Original Research Paper
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subject: Food Innovation
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creator: Chukwudi Ernest Ogbete
creator: Miriam Ahunna Ofoeze
creator: Victoria Nwanyinnaya Ezebuiro
creator: Rachel Omodamiro Majekodunmi
rights: Copyright (c) 2026 Chukwudi Ernest Ogbete, Miriam Ofoeze, Victoria Ezebuiro, Rachel Majekodunmi Omodamiro (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-09
publication date: 2026-06-09
starting page: 172
ending page: 182
doi: 10.70851/jfines.2026.3(2).172.182

Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative
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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
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subject: Food Innovation
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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

A Study on Preservative Effect of Ginger (Zingiber Officinale) Extract on the Nutritional Quality and Shelf Life of Tigernut-Acha Non-Dairy Drink
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description: This study focused on the preservative effect of aqueous ginger extract on the nutritional quality and shelf life of tigernut-acha non-dairy drink. Tigernut and acha are underutilized tuber and cereal respectively. These agricultural products are known for their nutritional content such as fiber, minerals, vitamins and natural sugar and potential health benefits. Incorporating aqueous ginger extract into this non-dairy beverage serves as a natural preservative and also helps maintain its nutritional content during storage. Non-dairy beverage was produced from tigernut and acha. aqueous ginger extract (1 - 3%) was added to the drinks. All the samples were stored for 3 weeks at 4 °C. During the storage period, the total viable count (TVC), lactic acid bacteria count, and fungal count ranged from an initial value of 0.70 to 2.00 log CFU/mL and final value of 2.06 to 2.90 log CFU/mL, 1.90 to 3.14 log CFU/mL and 1.00 to 3.10 log CFU/mL respectively. Also, the percentage titratable acidity (TTA) and pH values of the drinks varied from 0.29 to 0.75 % and 3.27 to 5.56. Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa were probable organisms identified with the spoilage of tigernut-acha drinks during storage. The result of this study showed that aqueous ginger extract inhibited microbial growth in the tigernut-acha drink. This is an indication that aqueous ginger extract can serve as a preservative for tigernut and acha drink.
subject: Original Research Paper
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subject: Food Innovation
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creator: Patience Abisola Olusanya
creator: Williams Oladapo Adejuwon
creator: Adetola Adekunbi Malomo
creator: Islamiyat Yetunde Adio
creator: Boluwatife Olalere
rights: Copyright (c) 2026 Olusanya Patience Abisola, Adejuwon Williams Oladapo, Malomo Adetola Adekunbi, Adio Islamiyat Yetunde, Olalere Boluwatife (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-06-07
publication date: 2026-06-07
starting page: 191
ending page: 199
doi: 10.70851/jfines.2026.3(2).191.199

Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions
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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
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subject: Nutrition Science
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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

Associations of the Empirical Dietary Inflammatory Index (EDII) with Perceived Stress, Physical Activity, Upper Respiratory Symptoms, and Quality of Life Among Malaysian Adults in Klang Valley
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description: Upper respiratory symptoms represent a significant public health concern globally, affecting quality of life (QOL) and increasing morbidity. Modifiable factors such as diet, stress, and lifestyle are known contributors to respiratory health outcomes. Pro-inflammatory diets, characterized by high consumption of energy-dense, nutrient-poor foods, have been linked to chronic inflammation, weakened immunity, and increased susceptibility to upper respiratory symptoms. Meanwhile, stress and physical inactivity may further exacerbate immune dysfunction and negatively impact QOL. However, the relationship between dietary inflammatory potential, stress, physical activity, upper respiratory symptoms, and QOL remains underexplored, particularly in Malaysia’s diverse cultural and environmental context. This cross-sectional study was conducted among 159 adults recruited from community centers, health clinics, and public spaces in Klang Valley, Malaysia. Data were collected using validated instruments, including the Food Frequency Questionnaire to calculate the Empirical Dietary Inflammatory Index (EDII), the Perceived Stress Scale (PSS-10), the Global Physical Activity Questionnaire (GPAQ), and the Wisconsin Upper Respiratory Symptom Survey (WURSS-21). Anthropometric measurements (height, weight, and BMI) were recorded, and quality of life was assessed using a validated QOL questionnaire. Data were analyzed using descriptive statistics, correlation analyses, and multiple linear regression models. A significant negative correlation was observed between anti-inflammatory dietary scores and body weight (r = -0.121, p = 0.003). Higher pro-inflammatory and EDII scores were significantly associated with poorer QOL and greater upper respiratory symptom severity. Multiple linear regression analysis demonstrated that higher EDII scores were independently associated with poorer QOL [-4.013 (95% CI: -5.116 to -2.910)] and increased upper respiratory symptom severity [2.643 (95% CI: 1.758 t…
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creator: Anas Ahmed Abdullah Al-Maswary
creator: Suzana Shahar
rights: Copyright (c) 2026 Anas Ahmed Abdullah Al-Maswary, Suzana Shahar (Author) https://creativecommons.org/licenses/by/4.0
date: 2026-05-10
publication date: 2026-05-10
starting page: 97
ending page: 118
doi: 10.70851/jfines.2026.3(2).97.118

Effect of Cassava-Derived Microorganisms on Cyanide Detoxification and the Sensory Properties of Fermented Cassava Products
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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
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subject: Food Innovation
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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
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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
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subject: Nutrition Science
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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
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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
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subject: Food Innovation
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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
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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
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subject: Food Innovation
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subject: Interdisciplinary Approaches
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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
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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.
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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
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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
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subject: Food Innovation
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subject: Interdisciplinary Approaches
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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
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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
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subject: Food Innovation
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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)
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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
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subject: Food Innovation
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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
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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
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subject: Nutrition Science
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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