Open J Nutr Food Sci. 2024;6(1):OJNFS-06-1032 | Open Access
Anteneh Tadesse* and Tamerat Gutema
One of the main causes of malnutrition in infants and young children in developing nations is the consumption of complementary foods with inadequate nutrition. Thus, the goal of this study was to evaluate the nutrient composition, anti-nutritional factors and sensory properties of complementary food prepared from Maize, Faba bean and Beet root flour blends. Four formulations of the composite flours ... Read more
RESEARCH ARTICLE Updated Feb 15, 2024 PDF
Open J Nutr Food Sci. 2023;5(1):OJNFS-05-1031 | Open Access
Ananya Pandey, Saumya Das, Piyush Vatsha, Vishnu Prabhakar, Arnab Goswami, Nirjhar Duttagupta, Chanchal Koley, Ankan Pradhan, Rajat Bhattacharjee, Sajal Kumar Jha, Suddhasatya Dey,Biplab Kumar Chakra3, Diptendu Sekhar Biswas, Reshmi Mukherjee and Padma Charan Behera
Wheat Germ Oil (WGO) is a potent herbal product. The major derivative of WGO extraction is defatted (the fat was removed during extraction) germ meal that is rich in albumin, globulin, and a rational profile of amino acids. It has many minerals like magnesium, potassium, calcium, manganese, and zinc, has a high nutritional value, and is used as a nutraceutical. ... Read more
REVIEW ARTICLE Updated Nov 02, 2023 PDF
Open J Nutr Food Sci. 2023;5(1):OJNFS-05-1030 | Open Access
Shamsedin Mahdi Hassan
In this paper the nutritional, functional, and bioactive properties of Sorghum Bicolor L. monarch with future outlooks is reviewed. Sorghum is the fifth most important cereal crop in the world after rice, wheat, corn, and barley. It is the main cereal food for over 750 million people living in semi-arid tropical regions of Africa, Asia, and Latin America. Sorghum grains are ... Read more
REVIEW ARTICLE Updated Jun 14, 2023 PDF
Open J Nutr Food Sci. 2023;5(1):OJNFS-05-1029 | Open Access
Shamsedin Mahdi Hassan*
Coffee is the beverage obtained by decoction or infusion of the roasted ground seeds called coffee beans of the homonymous plant and its spent coffee is the main residue from the soluble coffee industry. Spent coffee has polysaccharides which are the main component of spent coffee derived from instant coffee production. Spent coffee contains a significant number of proteins. The ... Read more
REVIEW ARTICLE Updated Jun 01, 2023 PDF
Open J Nutr Food Sci. 2023;5(1):OJNFS-05-1028 | Open Access
Garba Balarabé Maimouna, Salifou Alkassoum, Adehossi Ericand Sadou Hassimi
Introduction: An adequate, healthy and balanced diet is essential to maintain health in adults and for the harmonious psychomotor development of children and adolescents. According to the World Health Organization (WHO), the incidence of overweight and obesity is increasing rapidly, particularly in children, and was a major public health problem worldwide. Obesity in children also has a significant risk of ... Read more
REVIEW ARTICLE Updated Apr 06, 2023 PDF
Open J Nutr Food Sci. 2023;5(1):OJNFS-05-1027 | Open Access
Kumsa Negasa Andersa, Hayat Hassen Mohammed, Tolina Kebede Regasa, Zenaba Kadir Abdisa and Endris Hussen Ahmed
Grains are the most commonly consumed food in developing countries. Grains have a great role in minimizing the food security problem for the countries whose staple food is rely on the grains. However, Grains can be affected by several factors during storage. Grains loss can be minimized by using improved storage techniques such as Grainpro, PICS bag and metal silo. ... Read more
REVIEW ARTICLE Updated Jan 31, 2023 PDF
Open J Nutr Food Sci. 2022;4(2):OJNFS-04-1026 | Open Access
Rita Mehla
Conventionally cheese is prepared via conversion of liquid milk into semisolid form using milk coagulating agent i.e., rennet, heat and heat with acid. It can differ broadly w.r.t color, flavor, texture, aroma and firmness which largely dependent on the processing conditions employed and storage period. During the period of ripening certain biochemical changes leads to the production ... Read more
MINI REVIEW Updated Jan 09, 2023 PDF
Open J Nutr Food Sci. 2022;4(2):OJNFS-04-1025 | Open Access
Morović S, Višnjević V, Morović J, Lykken GI, Skalny AV, Končar D and Momčilović B
Background: The bio element nutritional status may be defined as deficient, adequate, or excessive/toxic. Non-invasive method of hair collection makes it a tissue of choice for multi bio element analysis in precision medicine and nutritional epidemiology. Methods: Hair multi bio element profiles of healthy 1073 subjects (339 Men, 734 Women) were analyzed with the ICP MS. The frequency distribution of the hair ... Read more
RESEARCH ARTICLE Updated Jan 02, 2023 PDF
Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1024 | Open Access
Diaa Eldin IM, Eman T Abou Sayed-Ahmed, Hamada M Hassan, Fahim Shaltout and Gehan Abdallah El-shorbagy
Poultry meat is included in food chains to use Part of this important commitment by using food additive Monosodium glutamate, replacement food additive monosodium glutamate with food additive sugar and food additive Sodium chloride on physical, chemical, bacteriological and sensory characters of deep fat of fried poultry meat at frozen storage for 90 days was examined. Poultry untreated samples moisture content, ... Read more
REVIEW ARTICLE Updated Jul 27, 2022 PDF
Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1023 | Open Access
Hiroshi Mori
Most countries in Southeast Asia achieved substantial economic progress after the end of WWII. Accordingly, people increased in height steadily, some countries very fast, like Taiwan and others substantially slower in growth, like Indonesia. Food consumption improved in quantity and quality, with supply of animal products expanded appreciably in most countries. Statistically, animal protein has proved distinctly positive in height ... Read more
RESEARCH ARTICLE Updated Jun 30, 2022 PDF
Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1022 | Open Access
Ahmed AI
In present work fermented camel milk gariss collected from different locations in Khartoum and Kordofan regions, in order to isolate and screen lactic acid bacteria dominated gariss traditionally produced or fermented, then Lactic Acid Bacteria (LAB), isolated from the collected gariss samples, were identified genotypically using DNA based technique (PCR-DGGE). The isolation and identification of LAB revealed that the Enterococcus ... Read more
RESEARCH ARTICLE Updated Jun 27, 2022 PDF
Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1021 | Open Access
Baishakhi De and Goswami TK
Nutraceutical products and dietary supplements are playing a vital adjunctive role in treating several ailments. Value addition and product diversification is an important strategy in food and beverage industries. Many tea diversification products are available in global nutraceutical market. This study reports the formulation of a value-added black tea oral tablet with Sustained Release (SR) effect. ‘Value added black ... Read more
RESEARCH ARTICLE Updated Apr 14, 2022 PDF
Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1020 | Open Access
Yalda Pasandideh
In the present study, a SPME fiber coated with a novel material of nickel/graphene oxide nanocomposite has been introduced for the first time. The prepared sorbent was coated onto the surface of an aluminum wire and employed for the extraction and pre-concentration of some Polycyclic Aromatic Hydrocarbons (PAHs), prior to HPLC-UV analysis. The validation parameters of method were attained ... Read more
RESEARCH ARTICLE Updated Mar 21, 2022 PDF
Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1019 | Open Access
Baishakhi De and Tridib Kumar Goswami
This study reports value additive synergistic hypoglycemic and hypolipidemic effects on addition of Cinnamon Black Tea (CBT) in comparison to black tea alone.Basing on desirability function of chemometrics and practical experimentation, 1.09 g of cinnamon was added to 4.27 g of black tea in 120 ml water and boiled for 15 min. The content of cinnamon and black tea in CBT was adjusted ... Read more
RESEARCH ARTICLE Updated Mar 11, 2022 PDF
Open J Nutr Food Sci. 2022;3(1):OJNFS-03-1018 | Open Access
Myriam Lamineand Ahmed Mlikia
Integration of the genetic and metabolic finger printing can provide a new approach to differentiate among and within species. Therefore, in the present study, SSR based genetic finger printing and HPLC-based metabolic finger printing was used to successfully discriminate the five sweet orange populations. PCA analysis revealed that genomic and metabolic data generated similar pattern of clustering and highlighted a ... Read more
RESEARCH ARTICLE Updated Jan 12, 2022 PDF
Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1017 | Open Access
Myriam Laminea, Fatma Zohra Rahalib and Ahmed Mlikia
The aim of this work was to elucidate the effect of maturity and species on taste and aroma profiles, and related of antioxidant and antibacterial activities of three citrus species across three ripening stages. For all species the highest antioxidant activities were reached at the immature stage. Commercial mature stage offers the highest yield of essential oil, highest peel proportion, ... Read more
RESEARCH ARTICLE Updated Dec 27, 2021 PDF
Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1016 | Open Access
Myriam Lamine and Ahmed Mlikia
Knowing about the fatty acids composition, an important part of the grain lipid fraction, can be important information for both chemotaxonomic and nutritional parameters. Since to date, knowledge of the nutritional and bioactive lipophilic compounds profile of some cereals, and alternative gluten-free grains is limited, the objective of this study was to explore the lipid fraction composition, the antioxidant potentialities ... Read more
RESEARCH ARTICLE Updated Dec 27, 2021 PDF
Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1015 | Open Access
Myriam Lamine and Ahmed Mliki
Background: Citrus species are known to contain active phytochemicals that can protect health. Processing of citrus by-products potentially represents a rich source of phenolic compounds and dietary fiber.
Methods: To study the natural variation and spatial accumulation of metabolites, Gas Chromatography-Mass Spectrometry (GC MS) analysis was performed on C. sinensis flavedo and leaves.
Results: Results demonstrated that leaf tissues has ... Read more
RESEARCH ARTICLE Updated Mar 15, 2021 PDF
Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1014 | Open Access
Walaa Fikry Elbossaty
Honey has a tremendous nutritional and therapeutic importance. The importance of honey goes back to the ancient era, when it was used as a food and as a treatment at the same time.
The nutritional and therapeutic value of honey is due to chemical compounds, as it contains flavonoids and polyphenols, and as a result of its richness in ... Read more
MINI REVIEW Updated Jan 11, 2021 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1013 | Open Access
Debasis Bora, Nivedita Singh and Shaligram Sharma
Obesity is acritical disorder due to which numerous deaths occur annually around the globe. Synthetic drugs for weight loss have low efficacy and high side effects. Apart from synthetic drugs in modern medicine, various other methods including the use of herbal medications are used to induce weight loss.
In this article, we aimed to review the ability of some medicinal ... Read more
REVIEW ARTICLE Updated Aug 27, 2020 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1012 | Open Access
Adjangba KM, Agbodji Y, Agoro S and Amouzou EKS
Food cubes are essential additives in the preparation of food. The use of cubes is very widespread in Africa, precisely in West Africa. They are composed of salt and many other ingredients. The objective of this study is to determine the cooking salt content of commonly used cubes. The study consisted of a cross-sectional descriptive survey of restaurant managers from 12 ... Read more
RESEARCH ARTICLE Updated Aug 14, 2020 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1011 | Open Access
Peter Grandics
Pasteur’s theory of infection is a cornerstone of Western medicine. Here we propose a new approach that the proliferation of microorganisms in infectious diseases is encouraged by chronic stress-induced imbalances in the host that suppress both the immune and the digestive systems. Nature’s method of controlling microbial growth uses quorum sensing inhibition, which disrupts the essential ... Read more
REVIEW ARTICLE Updated Jul 30, 2020 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1010 | Open Access
Anas A Salem and Nada A El Shahawy
If we go back to Hippocrates era "Father of medicine" it will find that he said wisdom says "Let food be your medicine and medicine be your food" and said also "To eat when you are sick, is to feed your sickness".
Read more
EDITORIAL Updated Apr 14, 2020 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1009 | Open Access
Jesumirhewe C, Badmus OM and Onyenwe NE
The emergence of antimicrobial-resistant organisms in retail beef is associated with the use of antibiotics in food producing animals. This is of major public health significance arising from the risk of these bacteria entering the food chain. The antimicrobial resistance of organisms obtained from retail beef sold in markets in Ovia North and South Local Government areas of Edo state, ... Read more
RESEARCH ARTICLE Updated Feb 17, 2020 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1008 | Open Access
Rabia Shabbir, Muhammad Imran, Saman Arshad and Faiz-Ul-Hassan
Background: In the current world, almost half of the total world’s population is experiencing lifestyle complications that have deleterious effects on human wellbeing. These life-endangering endeavors are multiplying in the magnitude of their adversity because of poor dietary habits. At present, there is a strong need to introduce the benefits of consuming functional foods for the treatment and ... Read more
RESEARCH ARTICLE Updated Jan 22, 2020 PDF
Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1007 | Open Access
Temesgen Yihunie Akalu, Adhanom Gebreegziabher Baraki, Haileab Fekadu Wolde, Hanna Demelash Desyibelew, Behailu Tariku Derseh, Abel Fekadu Dadi and Wubet Worku Takele
Background: Anemia is the commonest micronutrient deficiency disorder is seen among severely malnourished infants and children. The problem is a double burden in this group of the population that could make the outcome of Severe Acute Malnutrition (SAM) treatment very challenging and unfavorable. However, the magnitude and factors of anemia among infants and children suffering from SAM are not well ... Read more
RESEARCH ARTICLE Updated Jan 13, 2020 PDF
Open J Nutr Food Sci. 2019;1(1):OJNFS-01-1006 | Open Access
Masaru Kubota, Ayako Nagai and Yukie Higashiyama
Changes of taste perception in a sick population of children, and partly of adolescents, have been reviewed. The articles cited in this review used either strip-filter taste disc measures or a whole mouth test for evaluating taste perception. In a healthy population, the frequency of the impaired taste perception in 4 major tastes (sweet, salty, sour, bitter) has been reported as ... Read more
REVIEW ARTICLE Updated Dec 31, 2019 PDF
Open J Nutr Food Sci. 2019;1(1):OJNFS-01-1005 | Open Access
Aamir Jalal Al Mosawi
Aim: There is no satisfactory therapy for progressive disabling genetic neuromuscular disorders such as Semmola-Meryon-Duchenne syndrome. It is hoped that the emerging research evidence can contribute to improving treatment of such diseases. Therefore, reviewing the relevant literature for the recent research evidence is recommended in an attempt to improve the therapeutic services for patients with such conditions.
Materials and ... Read more
REVIEW ARTICLE Updated Dec 13, 2019 PDF
Open J Nutr Food Sci. 2019;1(1):OJNFS-01-1004 | Open Access
Ernst J Franzek, Kingsley O Akhigbe and Ingrid EMG Willems
Objective: To investigate the effect of maternal famine and severe food insecurity on offspring. From previous studies we deduced the hypothesis that exposure to prenatal famine predisposes to addictive behaviors later in life and significantly alters sex ratios at birth. With this study we test this hypothesis.
Methods: In a case-control study we investigated the “Dutch hunger winter&... Read more
RESEARCH ARTICLE Updated Jun 10, 2019 PDF
Open J Nutr Food Sci. 2019;1(1):OJNFS-01-1003 | Open Access
Md. Mahbubul Islam*
Roselle/Mesta plant (Hibiscus sabdariffa L. Linne Malvaceae) was selected for its being large concentration point in relation to research advances on food and medicinal values. Data were collected from different print media like different annual reports and national and international journals during the year 2018 at Agronomy Division, Bangladesh Jute Research Institute (BJRI), Dhaka. So many Roselle ... Read more
REVIEW ARTICLE Updated May 20, 2019 PDF
Open J Nutr Food Sci. 2019;1(1): OJNFS-01-1002 | Open Access
Mostafa Essam Ahmed Mostafa Eissa
Giardiasis is one of the common outbreaks that are caused by genus Giardia which belongs to subfamily Giardiinae. National Outbreak Reporting System (NORS) is a web-based platform database provides detailed outbreaks information by Centers for Disease Control and Prevention (CDC) that helps in the analysis of epidemiological diseases. Nevertheless, statistical process control software provides an indispensable tool for ... Read more
CASE REPORT Updated Apr 29, 2019 PDF
Open J Nutr Food Sci. 2019;1(1):OJNFS-01-1001 | Open Access
Hawthorne Luzia Maria, Doll Florian, Stecker Manuel, Beganovic Anel, Huck Christian Wolfgang, Noordanus Aeneas Willem, Margreiter Gerhard, Schwarz Matthias, Scheibel Stefan, Lothar Zapf, Prem Markus, Bach Katrin
Biodegradable packaging materials are of increasing interest to the food packaging industry, as well as to the end consumers, as awareness of the environmental damage of conventional packaging materials has grown. Up to this point not many studies have been performed investigating the applicability of biodegradable packaging materials in fresh pork meat. Lipid oxidation is considered to be one major ... Read more
RESEARCH ARTICLE Updated Apr 05, 2019 PDF