International, Peer Reviewed, Open Access Journal

Open Journal of Nutrition and Food Sciences
(ISSN: 2690-2478)

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Open Journal of Nutrition and Food Sciences

Open Journal of Nutrition and Food Sciences is an open access scientific journal devoted to publish comprehensive, cutting-edge research and therapeutic studies in related areas of Nutrition and Food Sciences.

Journal Features

Open Access

All the articles will be published under Open Access model.

Peer Review

Our editorial team performs strict peer-review process.

Publication Ethics

The journal follows standard guidelines to maintain transparency.

Submit Manuscript

The journal accepts all original articles, reviews and more.

About the Journal

Open Journal of Nutrition and Food Sciences (ISSN: 2690-2478) covers the most contemporary researches and studies that cover topics like Food Toxicology, Food Safety, Food Biology and more in the field of food science and also features Malnutrition, Diet Intake, Obesity, Nutritional Immunology and more in the field of Nutritional Science. Journal acts as a medium to share and exchange knowledge on all aspects of nutrition and food.

Open Access - Open Journal of Nutrition and Food Sciences

Editorial Board

Greici Bergamo - Open Journal of Nutrition and Food Sciences

Greici Bergamo

Department of Food Science and Technology, Federal University of Santa Catarina
Brazil

Dan Cristian Vodnar - Open Journal of Nutrition and Food Sciences

Dan Cristian Vodnar

Department of Food Science
University of Agricultural Sciences and Veterinary Medicine
Romania

Bruno Gastaldi - Open Journal of Nutrition and Food Sciences

Bruno Gastaldi

Department of Organic Chemistry
National Council of Scientific and Technical Research- CONICET
Argentina

Carla da Silva Carneiro - Open Journal of Nutrition and Food Sciences

Carla da Silva Carneiro

Department of Natural Products and Food
Federal University of Rio de Janeiro
Brazil

Lingwen Zeng - Open Journal of Nutrition and Food Sciences

Lingwen Zeng

Institute of Environment and Safety
Wuhan Academy of Agricultural Sciences
China

Rathinam Raja - Open Journal of Nutrition and Food Sciences

Rathinam Raja

Food Science Laboratory
University of Algarve
Portugal

Anas A Salem - Open Journal of Nutrition and Food Sciences

Anas A Salem

Department of Animal Production
Assiut University
Egypt

Flavio Boccia - Open Journal of Nutrition and Food Sciences

Flavio Boccia

Department of Economic and Legal Studies
Parthenope University of Naples
Italy

Pongsak Rattanachaikunsopon - Open Journal of Nutrition and Food Sciences

Pongsak Rattanachaikunsopon

Department of Biological Science
Ubon Ratchathani University
Thailand

Sugasini Dhavamani - Open Journal of Nutrition and Food Sciences

Sugasini Dhavamani

Department of Medicine
University of Illinois at Chicago
United States

Arvind Kumar Goyal - Open Journal of Nutrition and Food Sciences

Arvind Kumar Goyal

Department of Biotechnology
Bodoland University
India

Ahmed Mohamed Soliman Hegazy - Open Journal of Nutrition and Food Sciences

Ahmed Mohamed Soliman Hegazy

Department of Anatomy and Embryology
Benha University
Egypt

Articles

Open J Nutr Food Sci. 2024;6(1):OJNFS-06-1033 | Open Access

Effect of Blending Ratio and Fermentation Time on the Physicochemical, Microbiological, and Sensory Qualities of Injera Prepared From Maize-Sorghum and Wheat Flours

Dessie Teka Nibret, Tadele Andargie Wudineh, Mesfin Wogayehu Tenagashaw, Agimassie Agazie Abera, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Danel Berhineband Asrat Otrub

Teff is commonly used to prepare injera. However, due to the higher price of teff recently, only high-income people pay for it. Hence, this work investigated the effect of blending ratios and fermentation time on the quality of injera prepared from maize-sorghum and wheat. The prepared injera showed moisture as 3.69% to 8.36% db., crude protein 11.2% to 15.73%, total ash 1.11% to 1.7%, crude fat 0.93% ... Read more

RESEARCH ARTICLE Updated Aug 08, 2024   PDF

Open J Nutr Food Sci. 2024;6(1):OJNFS-06-1032 | Open Access

Formulation of Organoleptically Acceptable Maize- Based Complementary Food Enriched with Beetroot
(Beta Vulgaris) and Faba Bean (Viciafaba) at Debube Ari Woreda, Southern Ethiopia

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

A Rigorous Analysis of the Pharmacological Properties, Extraction, Stabilization Method, and Nutritional Content of Wheat Germ Oil

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

Nutritional, Functional and Bioactive Properties oSorghum (Sorghum Bicolor I. Moench) with its FutureOutlooks: A Review

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

Composition, Phyto-Chemical Properties, Recovery of Bio Active Components and Different Applications Food and Nonfood of the Spent Coffee: A Review

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