Journal of Food Innovation, Nutrition, and Environmental Sciences
type: channel
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: Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology
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: Development and Comprehensive Quality Characterization of Soybean-Coconut Composite Milk Yoghurt as a Functional Dairy Alternative
items: Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions
items: 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
items: Current Status of Biogas Technology Adoption in Uganda
items: Elucidation of Dietary Intake and Craving Patterns of Pregnant Women at 12-26 Weeks of Gestation: A Cross-Sectional Study in Mid-Western Uganda
items: Effects of Dietary Supplementation with Moringa oleifera on HIV Viral Load in Adults Receiving Standard Care
items: The Factors That Made Barley the Most Preferred Cereal for Base Brewing Malt and the Potential of Malting and Brewing with Other Cereal Grains – A Review
items: Proximate composition, Functional and Sensory Properties of Bread from Cooking Banana and Wheat Flour
items: Kinetic Analysis of Cell Growth and Acid Formation in Radish (Raphanus sativus L.) Pickle
items: Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
items: Dietary Intakes, Physical Activity and Nutritional Status of Undergraduate Students at the University of Uyo, Nigeria
items: Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii)
items: Physicochemical Characterization of Kahata Angala (Dioscorea alata) Starch and its Potential as a Binder in Losartan Potassium Tablet Formulation
items: Effects of Different Thermal Processing Methods and Enrichment on The Quality and Consumer Acceptability of Cassava Mash Based Extruded Snacks
items: Socio-Demographic Correlates of Health and Nutrition Among Rural and Plantation Communities of the western Dooars, Jalpaiguri district, West Bengal, India
items: Overcoming Weight Loss Plateaus: Evidence-Based Nutritional and Behavioral Strategies—A Narrative Review

Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology
type: item
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
  topic: section
subject: Food Innovation
  topic: category
subject: Nutrition Science
  topic: category
subject: gluten-free noodles
  topic: keywords
subject: Hydrocolloids
  topic: keywords
subject: red sorghum
  topic: keywords
subject: Response surface methodology
  topic: keywords
subject: central composite design
  topic: keywords
subject: Food Science, Nutrition, Biotechnology
  topic: subjects
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

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

Chemotherapeutic Potentials of Honey in Cancer Management: A Prospect for Integrative Oncology
type: item
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
  topic: category
subject: Nutrition Science
  topic: category
subject: Honey
  topic: keywords
subject: cancer
  topic: keywords
subject: anticancer
  topic: keywords
subject: apoptosis
  topic: keywords
subject: cell cycle regulation
  topic: keywords
subject: chemotherapy
  topic: keywords
subject: bioactive compounds
  topic: keywords
subject: Honey
  topic: subjects
subject: cancer
  topic: subjects
subject: anticancer properties
  topic: subjects
subject: Honey, cancer, anticancer properties
  topic: subjects
subject: cell cycle regulation
  topic: subjects
subject: bioactive compounds
  topic: subjects
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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