Journal of Food Innovation, Nutrition, and Environmental Sciences
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 proceeds to full peer review. Peer Review Process: This journal uses a double-blind peer review model in which the identity of the reviewer is not known to the author, and that of the authors is not known to the reviewers. Sometimes, a single-blind peer review maybe done if the editors feel it will not compromise the integrity of the review process. We target to get a minimum of two reviews from experts in the subject matter of the manuscript under review. We aim to complete the peer review process within 5-8 weeks, ensuring that your work is evaluated rigorously by experts in the field. From Submission to Publication: Once the peer review process is completed with a positive decision, our goal is to publish the article as quickly as possible. Upon receiving the requested revisions from the author, the manuscript will be immediately prepared for publication, undergoing final steps such as approval by the Editorial Board, copyediting, typesetting, and proofreading. We will strive to see that the whole process from submission to publication is completed within 3 Months (Subject to change based on the volume of submissions received in that period). What We Publish: JFINES welcomes a diverse range of manuscript types that contribute to the scholarly discourse in our field. We publish Original Research Papers that present novel findings and advancements in food innovation, nutrition, and environmental sciences. Our journal also features Review Articles that provide comprehensive analyses and syntheses of current research, helping to contextualize developments within the broader academic landscape. Additionally, we encourage Short Communications and Case Studies that offer valuable insights or preliminary data on emerging topics. Special Issues and Themed Collections are also curated to focus on critical issues and trends within our scope. JOURNAL FOCUS AND SCOPE JFINES is your platform for impactful, interdisciplinary research at the intersection of food, health, and the environment. Our focus spans several key areas: Food Innovation: Explore cutting-edge research in food technology, novel processing techniques, smart packaging, and sustainable food systems. Nutrition Science: Delve into studies on the relationship between diet and health, public health nutrition, functional foods, and personalized nutrition. Environmental Sciences: Investigate the environmental impacts of food production, sustainable agriculture, climate-smart practices, and the ecological footprint of dietary patterns. Interdisciplinary Approaches: We encourage holistic solutions that bridge food, energy, and water nexus, sustainable diets, food security, and the sociocultural dimensions of food choices. For more details on the specific areas of focus, please visit our Scope of the Journal page.
Optimization of an Instant Popcorn–Chickpea–Maize Composite Porridge for Reducing Protein–Energy Malnutrition in Under-Five Children
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.
Copyright (c) 2026 Robert Mugabi, Peninah Nangobi, Peace Noeline Logose (Author) https://creativecommons.org/licenses/by/4.0
Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative
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.
Copyright (c) 2026 Akeem Olalekan Adelu, Dr Dania M.I (Author) https://creativecommons.org/licenses/by/4.0
Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions
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.
Copyright (c) 2026 Sokha YEM, Sreypeov Tun, Sokunthea Kem, Sovannra Yim (Author) https://creativecommons.org/licenses/by/4.0
Effect of Cassava-Derived Microorganisms on Cyanide Detoxification and the Sensory Properties of Fermented Cassava Products
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.
Copyright (c) 2026 Tefera Tadesse (Author) https://creativecommons.org/licenses/by/4.0
Assessment of Food Security, Eating Patterns, Physical Activity and Nutritional Status among Lactating Women in Bujumbura, Burundi
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.
Copyright (c) 2026 Mkwandu Victoria Leonard, Nahimana Hilaire, Nfukamo Abeli Sadock (Author) https://creativecommons.org/licenses/by/4.0
Fortification of Cakes with Guava (Psidium guajava) Fruit and Leaf Powders: Effects on Nutritional Quality, Bioactive Compounds, Antioxidant Activity, and α-Amylase Inhibition
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.
Copyright (c) 2026 Arpita Chowdhury, Fatema Tuj Johra Bithi (Author) https://creativecommons.org/licenses/by/4.0
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
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.
Copyright (c) 2026 Magava Kelvin, Nomathemba Chigu, Tawanda Chisango, Tanaka Masaiti (Author) https://creativecommons.org/licenses/by/4.0
Comparative Effects of Natural and Alternative Ripening Inducers on the Nutritional Qualities of Plantain Flours
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.
Copyright (c) 2026 Abraham Olasupo Oladebeye, Aderonke Adenike Oladebeye, Akeem Olalekan Adelu (Author) https://creativecommons.org/licenses/by/4.0
Chemical Composition and Insecticidal Activity of Ethanol Extracts of Clove Seed, Onion Peels and Bay Leaf on Adult Prostephanus truncatus of Stored Maize
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.
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
Comparative Study of Drying Methods on Proximate Composition, Chlorophyll Retention and Phytochemical properties in Cnidoscolus aconitifolius Leaves
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 access to refrigeration.
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
Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)
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.
Copyright (c) 2025 Yetunde Olorunleke, Azeezat Olawumi Oladipupo, Olamide Omolafe Ogunremi, Babatunde Olawoye, Omotade Richard Ogunremi (Author) https://creativecommons.org/licenses/by/4.0
Prevalence of Malnutrition Among Under 5 Years Children in Nigeria: A Review of Urgent Calls for Public Health Interventions
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.
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
Current Status of Biogas Technology Adoption in Uganda
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.
Copyright (c) 2025 David Makumbi, Afam Uzorka, John Kelechi Ukagwu (Author) https://creativecommons.org/licenses/by/4.0
Elucidation of Dietary Intake and Craving Patterns of Pregnant Women at 12-26 Weeks of Gestation: A Cross-Sectional Study in Mid-Western Uganda
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, including amylophagy, geophagy, and other risky dietary and craving practices.
Copyright (c) 2025 Dr. Margaret Kiiza Kabahenda (Author) https://creativecommons.org/licenses/by/4.0
Effects of Dietary Supplementation with Moringa oleifera on HIV Viral Load in Adults Receiving Standard Care
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.
Moringa oleifera, HIV, Viral load, Effectiveness
Copyright (c) 2025 Phyllis Waruguru, Dr Dasel Mulwa Kaindi, Michael Okoth, Wesley Bor (Author) https://creativecommons.org/licenses/by/4.0
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
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.
Copyright (c) 2025 Pesanai Zanamwe, Hardwork Tendai Madzaramba (Author) https://creativecommons.org/licenses/by/4.0
Proximate composition, Functional and Sensory Properties of Bread from Cooking Banana and Wheat Flour
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.
Copyright (c) 2025 Milkesa Feyera (Author) https://creativecommons.org/licenses/by/4.0
Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle
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.
Copyright (c) 2025 Kabindra Bhattarai, Navin Gautam, Kshitiz Luitel (Author) https://creativecommons.org/licenses/by/4.0
Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
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.
Copyright (c) 2025 Ernest Chukwudi Ogbete, Dr. Miriam Ofoeze (Author) https://creativecommons.org/licenses/by/4.0
Dietary Intakes, Physical Activity and Nutritional Status of Undergraduate Students at the University of Uyo, Nigeria
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 adequate dietary intakes and PA among students.
Copyright (c) 2025 Ekerette, Nkereuwem N., Alozie, Yetunde E., Uwah, Ediomo E. (Author) https://creativecommons.org/licenses/by/4.0
Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii)
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.
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
Physicochemical Characterization of Kahata Angala (Dioscorea alata) Starch and its Potential as a Binder in Losartan Potassium Tablet Formulation
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.
Samarasinghe Arachchillage Nuwani Chathurika Samarasınghe
Banneka Mudiyansele Walawwe Ishara Methsalani Warapitiya
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
Effects of Different Thermal Processing Methods and Enrichment on The Quality and Consumer Acceptability of Cassava Mash Based Extruded Snacks
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.
Copyright (c) 2025 Akinwotu, A. Obafemi, Taiwo, A. Kehinde, Ikujenlola, A. Victor (Author) https://creativecommons.org/licenses/by/4.0
Socio-Demographic Correlates of Health and Nutrition Among Rural and Plantation Communities of the western Dooars, Jalpaiguri district, West Bengal, India
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.
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
Overcoming Weight Loss Plateaus: Evidence-Based Nutritional and Behavioral Strategies—A Narrative Review
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.
Copyright (c) 2025 Ruba Musharbash, Dr. Nour Elsahoryi, Marry Rose Awies, Areen Haddad (Author) https://creativecommons.org/licenses/by/4.0
Reliability of GSHS Questionnaire Among School Children and Adolescents in Kampala, Uganda
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.
Copyright (c) 2025 Catherine Ndagire Tamale, Dorothy Nakimbugwe, John Muyonga (Author) https://creativecommons.org/licenses/by/4.0
Chrononutrition Patterns and Nutritional Status Among Working and Non-Working Women Aged 20-60 Years: A Cross-Sectional Study from Surat, India
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.
Copyright (c) 2025 Dr. Shilpee Agrawal, Umaymah Mohmad Degia (Author) https://creativecommons.org/licenses/by/4.0
Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)
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.
Copyright (c) 2024 Tan Ping Foon, Lubowa Muhammad, Azhar Mat Easa2, Yeoh Shin Yong (Author) https://creativecommons.org/licenses/by/4.0
Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review
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.
Copyright (c) 2024 Lubowa Muhammad, Yeoh Shin Yong, Mubajje Muhamad Shaban (Author) https://creativecommons.org/licenses/by/4.0
Effect of konjac and gellan gum coatings on broth flavor adsorption, textural and sensory properties of rice noodles
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.
Copyright (c) 2024 Ang Xin Li, Lubowa Muhammad, Azhar Mat Easa (Author) https://creativecommons.org/licenses/by/4.0