World J Nutr Food Sci. 2023;2(1):WJNFS-02-1007 | Open Access
Ferdinand Lanvin Edoun Ebouel1,2* , Evrard Medjo Kouopestchop1,3 , Kevin Fabrice Paul Mandeng 1,3 , Joelle Ornella Tseuno Tchuemkam4 , Foura woundi 5 , Raissa Ntentie5 , Ann-Mary Mbong 5 , Mélanie Ngondam1,2 and et Jean Marie Gabriel Medoua 1,4
Generalities: Cola lateritia (C. lateritia) is a tropical rainforest neglected and unutilized plant, used as fruits by Cameroonian populations. The present work aimed to study nutritional potential (proximate composition and minerals content) of pulp of C. lateritia fruit. Methods: The fresh fruits of C. lateritia were purchased at Mfoundi market (Centre Region, Cameroon), they were washed and the pulp was ... Read more
RESEARCH ARTICLE Updated Jul 12, 2023 PDF
World J Nutr Food Sci. 2022;2(1):WJNFS-02-1006 | Open Access
Deepika B1*, Dhanapal K1, Madhavan N2, Madhavi K3, Praveen Kumar G1 and Manikandan V1
An experiment was attempted to utilize the fish powder made from the low-value fish to enhance the protein content and shrimp head exudate was utilized to increase the flavour of the extruded product. The nutritious extruded Ready-to-eat (RTE) snack was developed using fish powder (0, 2.5%, 5%, 7.5%) and cereal flour such as cornflour and rice flour and shrimp head exudates (0.25%, 0.5%, 0.75%, 1%). The fish powder, ... Read more
RESEARCH ARTICLE Updated Jan 01, 0001 PDF
World J Nutr Food Sci. 2020;1(1):WJNFS-01-1005 | Open Access
Getinet Fikresilasie Irena1, Solomon Abera2 and Geremew Tassew Weledesemayat1*
Kocho is one of the main energy sources fermented products of Ensete Vetricosum and the most common food in southern Ethiopia. Study was designed to assess functional property and anti-nutritional factor of kocho-flaxseed flat bread. In order to investigate, two factors flaxseed varieties and blending ratio 95:05, 90:10, and 85:15 of kocho to flaxseed flour with control 100% kocho flour using completely randomized design. ... Read more
RESEARCH ARTICLE Updated Nov 10, 2020 PDF
World J Nutr Food Sci. 2020;1(1):WJNFS-01-1004 | Open Access
Arefhosseini Seyed Rafie* and Alijani Sepideh
EDITORIAL Updated Nov 02, 0020 PDF
World J Nutr Food Sci. 2018;1(1):WJNFS-01-1003 | Open Access
Makiko Nakade, Akemi Morita, Shaw Watanabe, Naomi Aiba and Motohiko Miyachi
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PERSPECTIVE Updated Dec 04, 2018 PDF
World J Nutr Food Sci. 2018;1(1):WJNFS-01-1002 | Open Access
Yanyan D, Chen Q, Zheng C and Zhou X
Acute Pancreatitis (AP) is a common cause for hospital admission and may lead to significant complication and mortality. Early enteral nutrition is therapeutic. Provision of the variety of placement techniques of enteral access is necessary, changing the patient's hospital course in a favorable manner. This review discusses the variety and the choice of enteral access for Severe Acute Pancreatitis.
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RESEARCH ARTICLE Updated Sep 11, 2018 PDF
World J Nutr Food Sci. 2018;1(1):WJNFS-01-1001 | Open Access
Tareq MH, Rahman SME and Hashem MA
The present study was conducted to evaluate the shelf life and microbiological quality of raw chicken meat incorporated with clove powder, garlic paste and their combination at refrigerated storage (4°C ± 1°C). Meat samples were divided into four different batches i.e., T0=Control (without natural preservatives), T1=0.2% clove powder, T2=2% garlic paste and T3=combination of 0.2% clove ... Read more
RESEARCH ARTICLE Updated Oct 13, 2018 PDF