https://www.foodscigroup.us/journals/journal-of-food-science-and-nutrition-therapy A Peertechz Open Access Journal en-us 12 Nov, 2025 https://www.foodscigroup.us/articles/JFSNT-11-158.php Chin-chin, a popular West African snack, is made from wheat. This study investigated the nutritional enhancement of chin-chin with African palm weevil (APW) larvae flour and different pre-processing conditions - water blanching (70 °C and 95 °C), steam blanching, sun drying, and oven drying (60 °C) on the proximate composition, antioxidant properties, mineral content, and functional properties of the enriched products. The addition of 5% APW flour enrichment improved the nutritional profile, increasing protein content from 16.71 to 23.19%, fat content (16.48 to 28.38%), and fibre content (8.55 - 14.43%). Mineral composition was enhanced, with notable increases in calcium (1.27 - 2.35 mg/100 g), potassium (0.77 - 1.86 mg/100 g), iron (0.75 - 1.83 mg/100 g), and sodium (0.91 - 1.73 mg/100 g). Antioxidant properties (TPC, DPPH, and MCA) were substantially improved while functional properties (water absorption capacity and swelling capacity) were temperature-dependent, peaking at 80 °C. Processing methods influenced these parameters, with steam-blanching, oven-dried APW flour yielding optimal results for nutritional retention and sensory acceptability. 04 Nov, 2025 https://www.foodscigroup.us/articles/JFSNT-11-157.php Organic agriculture is an integral part of the modern “green revolution”, which aims to ensure food security and sustainable development in the face of modern challenges. Research shows that the introduction of innovative technologies and biological farming techniques can significantly increase the productivity of crops and animals while reducing the negative impact of production on the environment. In this regard, organic agriculture based on innovative agricultural technologies and biological techniques is becoming the most important component of modern agricultural policy, recognized as a strategic vector for the development of agricultural production in almost all countries of the world due to the negative consequences of the use of intensive farming technologies for nature and society, and consumers of non-organic food products. 30 Oct, 2025 https://www.foodscigroup.us/articles/JFSNT-11-156.php This study highlights the significance of education in the sustainability of Robo, a traditional snack crafted from melon seeds (Citrullus vulgaris) and fortified with sweet potato flour (5% – 50%). Proximate analysis showed moisture (6.60% – 8.24%), ash (23.67% – 36.13%), fiber (4.29% – 5.96%), fat (28.12% – 38.83%), protein (3.34% – 5.80%), and carbohydrate content (6.90% – 33.22%). Sensory ratings ranged from 6.84 to 7.54. Education improves producer skills, raises consumer awareness, and encourages the use of local crops. The 5% and 50% blends received the highest acceptance. In conclusion, education fosters innovation, enhances quality, and supports sustainability. It is recommended to incorporate food education into community programs and training workshops to promote adoption, reduce food waste, and boost the nutritional appeal of indigenous snacks like Robo. 07 Jun, 2025 https://www.foodscigroup.us/articles/JFSNT-11-155.php The cause of iron deficiency anemia in developing countries is the lack of iron in the diet. The results of Riskesdas showed that the prevalence of anemia in pregnant women was 37.1% in 2013 and increased to 48.9% in 2018. The prevalence of anemia in pregnant women increased by 11.8% from 2013 to 2018. The high prevalence of anemia is feared to have an impact on anemia in the next period. The purpose of this study is to develop functional drinks from local foods (sweet corn, tolo beans, guava, and gun leaves) that can be used for the intervention of iron nutritional anemia in pregnant women. The type of experimental research is Complete Random Design (RAL) with 3 treatments and 3 replications. The research was conducted at the Food and Taste Laboratory, Department of Nutrition of the Ministry of Health of Jakarta II, while the analysis test of Proxy Nutrients, Iron, Vitamin C and microbiological quality were carried out at the Saraswati Indo Genetech Bogor GIS laboratory. The data analysis method used Descriptive Analysis, Friedman test, and Wilcoxon test. This research was approved by the Ethics Commission of the Ministry of Health of the Ministry of Health II number LB.02.01/I/KE/31/463/2019. The results of the Friedman test showed that the addition of the concentration of torbangun leaves had a significant effect on the aroma and consistency of the functional drink (p < 0.05). Meanwhile, the addition of the concentration of torbangun leaves has no effect on the color, taste, and acceptability of functional drinks. The functional drink product that the panelists liked was the addition of 17% to ban gun leaves with the criteria of light green, very strong guava aroma, strong corn after taste and dilute consistency with a total energy nutrient content of 73%; protein 2.02%; total fat 1.3%; carbohydrates 13.3%; ash content 0.5%; moisture content 82.9%; Iron 7.03 mg and Vitamin C 15.6 mg, microbiological analysis results Total Plate Number (ALT) 2.4 x 101. 24 Jan, 2025 https://www.foodscigroup.us/articles/JFSNT-11-154.php Water is one of the most important environmental elements for all living creatures on earth. Attention to water quality is essential to maintaining ecosystems and life; consideration for this issue has increased on a global scale. Wastewater has a significant impact on public health because it reflects society’s progress. Wastewater-Based Epidemiology (WBE) has become a popular surveillance technique, especially in regions that are more vulnerable, for early outbreak detection, trend tracking of infectious diseases, and real-time insights. WBE provides a thorough insight into community health and lifestyle behaviors by assisting in the tracking of pathogens, including viruses, in sewage and recreational water. Monitoring viral infections at the community level requires the use of WBE, which acts as supplemental surveillance. Nonetheless, there exists an unexplored possibility for WBE to broaden its function in monitoring public health. In order to understand the connection between viral surveillance in wastewater and public health, this study highlights the significance of drinking water safety regulations and WBE, emphasizing the necessity for its further integration into public health management, and summarizes the waterborne viruses that cause health risks to public health, and their pathogenicity. We can conclude that we must search for viral indicators and we must include a virological method in guidelines of water quality in order to protect public health. 19 Nov, 2024 https://www.foodscigroup.us/articles/JFSNT-10-153.php A common method for preserving fruit and vegetable juices in powder form is spray drying. Achieving high-quality fruit and vegetable powders is the main goal, which necessitates optimising spray drying conditions. Sensitive bioactive compounds are harmed by high drying temperatures; however, carrier agents shield these compounds, and other spray-drying-related variables impact the product’s physicochemical and microstructural characteristics. Encasing liquids into powders through spray drying is a popular and affordable method that can enhance product handling and preserve food constituents like lipids, carotenoids, tastes, and bioactive substances. In the food sector, encapsulation is the process of shielding food bioactives inside a tiny capsule for later release at specific locations. In addition to protecting delicate food ingredients, the carrier agents used for encapsulation may also preserve tastes and lessen volatility and reactivity. It’s a technology that shows promise for maintaining nutritional value while enhancing the solubility and oxidative stability of the active ingredient. A thorough knowledge of the characteristics and influence of the carrier material is essential to achieving those goals. The present review focuses on the potential applications of different carriers as encapsulating agents in the preservation of functional bioactive compounds and food ingredients by spray drying technology. The process of spray drying wraps bioactive substances in porous particles. Heat-sensitive compounds can be used with this procedure because of its short drying time. Thus spray drying can be used as an essential tool in the encapsulation of a diverse range of food materials retaining their functional and nutraceutical characteristics. 04 Sep, 2024 https://www.foodscigroup.us/articles/JFSNT-10-152.php Sweet cherry skin cracking, particularly due to rainfall, presents a significant challenge for commercial production. This issue impacts fruit quality and marketability, making it crucial to identify effective, accessible solutions tailored to local climatic conditions. Understanding the relationship between fruit quality parameters and cracking susceptibility is essential for supporting farmers and improving production practices. However, in an attempt to obtain higher quality fruit, it is possible that sometimes, especially if there is significant rainfall during the fruit ripening period, producers neglect the possibility that the fruit is much more susceptible to cracking. A two-year experience (2022-2023) investigated how certain quality parameters—such as fruit weight, firmness, pH, total soluble solids (TSS), fruit maturity index, and color —affect the cracking of sweet cherries. The research focused on three cherry cultivars (‘Ferrovia’, ‘Kordia’, and ‘Skeena’) grafted onto the ‘IP-C8’ rootstock. By examining these parameters, the study sought to identify factors that contribute to cracking and offer insights for improving fruit quality. The ‘Kordia’ cv. had the highest induced cracking index (1.67), followed by the ‘Skeena’ cv. at 1.27, and ‘Ferrovia’ cv. with a lower value of 0.27. Higher values indicate that ‘Kordia’ and ‘Skeena’ are more susceptible to cracking under stress conditions compared to ‘Ferrovia’. The induced cracking index highlights how cultivars respond to stress conditions, such as heavy rainfall. The ‘Kordia’’s higher value suggests it is more vulnerable to cracking under stress compared to ‘Ferrovia’ cv., which might be more resilient. 06 Aug, 2024 https://www.foodscigroup.us/articles/JFSNT-10-151.php An incorrect diet, through the well-known consequences of the main cardiovascular risk factors, has proven to be the most important risk factor associated with cardiovascular diseases. On the contrary, correct nutrition, actively contributing to the control of cardiovascular risk factors, has significant effects on health and, therefore, indirectly on the costs associated with it. The beneficial effect of the diet is due to their association and variety and the reference modeling is the “Mediterranean Diet”. It has an impact on society that goes well beyond cardiovascular, oncological, and neurological disease prevention and public health, but extends its benefits to the environment and costs. 23 Jul, 2024 https://www.foodscigroup.us/articles/JFSNT-10-150.php In the current world of global food distribution and marketing, the outbreak of a particular foodborne disease in a region may eventually occur in another part of the world at the same time. Foodborne diseases are estimated to cause over 600 million illnesses and 420,000 deaths each year. Listeriosis, a zoonotic bacterial disease caused by Listeria spp. has been reported in various parts of the world’s disease outbreak and incidence. The highest number of diseases and outbreaks is caused by Listeria monocytogenes and is highly predominant among elderly persons, immunocompromised individuals, pregnant women, and infants. This bacterium possesses the ability to survive and multiply under refrigeration temperature, a wide range of pH (4.1 - 9.6), and high salt (≤ 10%). The disease can be minimal (non-invasive/febrile gastroenteritis) and the pathogen possesses the ability to cross the epithelium and infect sterile organs (invasive). Outside food contamination, resistance to antibiotics by Listeria monocytogenes poses major public health concerns as this bacterium has developed resistance to various antibiotics in use. In addition to food, Listeria species have been isolated from the soil, water, plants, fruits, and vegetables coupled with the long incubation period (11 - 70 days), which poses a challenge to infection source identification and trace back principle. Controlling Listeria in foods can be achieved by practicing a Hazard Analysis and Critical Control Point (HACCP) strategy in the food industry, improving hygiene measures, and avoiding the consumption of contaminated foods. Also, susceptible individuals should be educated on the risks associated with the consumption of contaminated foods. 24 Apr, 2024 https://www.foodscigroup.us/articles/JFSNT-10-149.php Since ancient times, food fermentation has been practiced and evolved via changes in substrates, procedures, and technology. Microbial culture is performed using techniques such as enrichment and back-slopping to improve the organoleptic quality, nutrient availability, and storage life of food. In many cases, this also adds healthy microorganisms to the consumer’s diet. Lactic acid bacteria (LAB), many of which are known to have probiotic properties, are among the principal groups of microbes employed in conventional and industrial cereal fermentation, followed by yeast and mold. The end products of Probiotic products must contain viable cells 108 to 109 cfu/ml. Probiotic products may be used to increase the health of plants, animals, humans, and also soils at certain limits. LAB converts cholesterol to coprostanol. They help to remove aflatoxins from foods and reform the antinutritional elements’ bioavailability. They become a good indicator before disease development. Here, we scrutinized all the general possible probiotic microflora presence, their compositions, and possible concentrations for use in various applications. 23 Mar, 2024 https://www.foodscigroup.us/articles/JFSNT-10-148.php Currently, camel milk has been considered around the world due to awareness of its unique health benefits. Camel milk is considered a superfood with special nutrients and therapeutic values. In diabetes or hyperglycemia, the cells may not respond properly to insulin or defects in insulin secretion by the pancreas, therefore glucose level of blood is excessive. Chronic hyperglycemia is associated with dysfunction in the eyes, heart, nerves, kidneys, liver, and blood vessels. Insulin and oral hypoglycemic drugs are used for diabetes, but a high percentage of patients cannot use allopathic drugs and rely on natural alternative healings. Furthermore, coagulation of oral insulin in an acidic environment neutralizes and decreases the efficacy of insulin. Camel milk contains insulin-like proteins and may be an effective alternative for insulin to treat type 1 and 2 and gestational diabetes. Camel milk may prepare about 60% of the insulin in diabetic patients and reduce blood sugar and required insulin doses of about 30% - 35% in type 1 diabetes patients. This milk is believed to be a suitable hypoglycemic agent in improving long-term glycemic control in experimental animals and diabetic patients, as well as improving diabetes risk factors such as liver and kidney failures and cardiovascular challenges. It appears that more scientific studies are needed to confirm the efficacy of processed camel milk on diabetes. This review represents scientific studies on how camel milk as a superfood can be effective in diabetes. 24 Feb, 2024 https://www.foodscigroup.us/articles/JFSNT-10-147.php Background: In Rwanda, interventions have been put in place aimed at reducing stunting among under 5 years children but until now, its prevalence nationwide remains high (33%). A post-program quasi-experimental study was conducted among children between 0 and 24 months in two intervention districts, and two control districts to assess the impact of a nutrition intervention package implemented by a program named Gikuriro. Results: At the end of the Gikuriro program, the prevalence of stunting was 32.2% and 26. 9 % respectively in the intervention group and in the control group. There was no statistical difference between the 2 groups (Chi-square = 0.785, p - value = 0.376) and no observed effect of the nutrition intervention package on stunting (AOR = 1.206, CI at 95% [0.638 - 2.278], p - value = 0.564). Births in the last three years, child’s age, child’s birth size, wealth index, frequency of listening to radio, and months of breastfeeding were associated with stunting in the intervention group whereas in the control group, stunting was associated with receiving multiple micronutrients in last 7 days and beating justified if wife goes without telling husband. Conclusion: A second study is advised before deciding whether to scale up nutrition programs aimed at reducing stunting since only end program evaluation was considered and the stunting trend between baseline and end line has not been evaluated additionally there were some particular initiatives put in place aiming at reducing stunting in the control group. 31 Jan, 2024 https://www.foodscigroup.us/articles/JFSNT-10-146.php This study delves into the significance of caloric content in the human diet, identified as a key contributor to human health and wellbeing. We explore the concept of caloric content not only in its direct impact on physical development but also in its broader role in enhancing public health and quality of life. Emphasizing nutrition as a pivotal factor, our research offers insights into how caloric intake shapes overall health outcomes and life quality. The findings highlight the intricate link between diet and sustainable health practices, underscoring the need for a comprehensive understanding of nutritional values in public health discourse. 23 Jan, 2024 https://www.foodscigroup.us/articles/JFSNT-10-145.php Due to many parts of Africa suffering from interrupted electrical supply, and hence a broken cold chain, a solution for shelf life extension for perishable foods is needed. An industry that is one of the hardest hit and in most need of shelf life extension is the dairy industry - in particular during yogurt production. It is anticipated that resolving the issue of interrupted electrical supply is improbable in the near future. In Eritrea, yogurt production is at ambient temperatures – approximately 28 oC. After production, the yogurt will go into the fridge with a view to being sold the next day. Electricity supply is unpredictable and can be disrupted for 6 – 12 hours a day. The aim of this study was to determine if the shelf life of yogurt produced in Eritrea under these less-than-ideal conditions could be improved by using natural additives. This study showed that the use of Codex Alimentarius-approved ingredients (native starch, mTGase, Natamycin, and Nisin) when added to the yogurt in the presence of a regularly interrupted electrical supply, produced microbiologically and organoleptically stable yogurt for up to 28 days. 04 Nov, 2023 https://www.foodscigroup.us/articles/JFSNT-9-144.php This study reports the one health concept, prevalence, and antimicrobial susceptibility patterns of Salmonella and Escherichia coli isolated from raw and ready-to-eat (RTE) meats sold in cities of Lagos State, Nigeria. The conventional method of isolation was used to isolate E. coli and Salmonella spp. on their respective selective media from fifty meat samples obtained from abattoirs, open display, and packaged products at various locations in the state and was confirmed by Gram’s reaction and biochemical tests. Thirty-three E. coli and Twenty-seven Salmonella spp. were isolated with the overall prevalence rate recorded as 72% and 68% respectively. The isolated bacteria were subjected to antimicrobial susceptibility testing on nine different antibiotics using the agar disc diffusion method. All the Salmonella were resistant to at least one antibiotic while two E. coli isolates showed susceptibility to all the antibiotics used in this study. Of the 33 E. coli subjected to antimicrobial testing, 84.8% were susceptible to gentamicin, 81.8% susceptible to ciprofloxacin, and 75.8% susceptible to Augmentin. A lower susceptibility pattern was observed on Salmonella with 74.1% of the Salmonella being susceptible to ciprofloxacin and gentamicin, and 70.4% susceptible to azithromycin. Gentamicin was the most effective antibiotic while amoxicillin was found to be least effective against E. coli and Salmonella isolated from the meat samples used in this study. The multiple antibiotic resistance (MAR) index of Salmonella ranged between 0.11-0.67 while E. coli ranged between 0-0.89. E. coli was found to be more resistant than Salmonella and the bacteria isolated from RTE meats showed higher MAR than those isolated from raw meats. 27 Jun, 2023 https://www.foodscigroup.us/articles/JFSNT-9-143.php This literature review explores various aspects of using probiotics as a dietary practice to mitigate the effects of toxic compounds. The discussion highlights the importance of considering factors such as timing and composition of probiotic consumption for maximum benefits. Studies have demonstrated the potential of probiotics to inhibit Deoxyribonucleic Acid (DNA) damage and reduce the occurrence of aberrant crypts in animal models when administered before exposure to toxicants. Furthermore, probiotics have been found to metabolize genotoxic compounds into inactive forms, indicating their potential role in detoxification processes. The binding activity of probiotics against toxicants has been widely studied, but there is a need for further research on the metabolites produced during these interactions. Additionally, the presence of other compounds in the food matrix and their competitive effects on probiotic binding should be investigated to understand the full picture. The strain-dependent nature of the probiotic activity and the variability of their antimutagenic properties for different mutagens further highlight the complexity of their functionality. Considering these findings, it is recommended to conduct a careful risk assessment to evaluate the safety of probiotics and their metabolites, taking into account the potential risks and benefits associated with their use. This will help ensure the responsible application of probiotics in food safety and human health initiatives. 03 May, 2023 https://www.foodscigroup.us/articles/JFSNT-9-142.php Tea and ascorbic acid have antioxidative and anti-inflammatory effects, and vitamin D and zinc have immunomodulatory effects. This study investigated the effect of a nutraceutical prescription combining these four nutrients on the blood biochemical markers and the modified C19-YRS questionnaires in patients who had recovered from COVID-19 disease for four months. Analysis of six markers associated with long COVID symptoms, i.e., INR, d-dimer, hs-CRP, NT-ProBNP, IL-6 and IgA, indicated that the nutraceutical could positively affect the values, especially for the inflammatory markers. The physician’s clinical observation and questionnaire analysis reported significant improvements in post-exertional malaise, sleep quality and overall health of the patients. These results suggested that formulated nutraceutical could not only reduces or eliminates the symptom of long COVID, but potentially also prevents reinfection. 02 May, 2023 https://www.foodscigroup.us/articles/JFSNT-9-141.php The intestinal microbiota is an ecosystem where bacteria, archaea, viruses, and protists, are entangled, but not alone. We take microbiota as the bacterial community because, in many historical papers, the probes to detect other organisms in the intestine were rarely used. But in addition, unicellular fungi or yeasts do exist in microbiota, their assembly is called the mycome or fungiome, and it can reach the size and number of our human cells. The bacteria are far more numerous. For a long time, the whole was taken for a nest of pathogens, but in fact, yeasts adapted and evolved as symbiotic cells helping not only our digestion, but also angiogenesis, tissue growth, vitamin synthesis, and our nervous, endocrine, immune systems and even our detoxification system. Much of what we swallow is or will become fermented, like bread, cheese, or wine. Since the beginning of agriculture, our food is eaten lightly by microbiota including yeasts first in plants not treated by pesticides. Natural yeasts still unknown are in hundreds of types or species at the very least, bringing in particular during their work of fermentation a multiplicity of aromas that play a role in the famous detoxification; but the usual diet only provides a few strains of these yeasts. In yeasts like in all cells, ubiquitous cytochrome P450 detoxifying enzymes form a vast family also involved in cell respiration, which is stimulated to some extent by the aromas and other signals secreted. Yeasts could attract and coordinate bacteria to eliminate in part chemical pollutants. 01 Dec, 2022 https://www.foodscigroup.us/articles/JFSNT-8-140.php Camel tuberculosis is a chronic disease, which is portrayed by the development of granulomas, essentially in the respiratory tract and related lymph nodes, from which the mycobacteria are discharged and contaminate other susceptible animals. Camel tuberculosis has public health implications, especially in pastoral areas of Ethiopia due to the communities having the habit of consuming raw milk and its products and those who do have consistent or day-to-day contact with their camels. In the pastoral areas of Ethiopia, the camel is the spine of their everyday life and extraordinarily adjusted to cruel conditions camels are for the most part raised in Afar, Somali, and Oromia (Borena, Kereyu and Guji). Camels have a high contribution to the economic development of the country. The pastoral community utilized camel products, such as milk and meat, and used camels for various purposes for example, for transportation, drafting, ploughing land, festivity and rivalry as in dashing. In most parts of Ethiopia, camel milk is accepted as a treatment for gastritis, asthmatics, stomach inconvenience, HIV, Hamot (kar), tuberculosis, fever, urinary issues and hepatitis. Among significant illnesses, tuberculosis is one of the principles, which influence camel’s Health and has a zoonotic impact. In addition to this, the etiological agents are transmitted to humans through an aerogenous route from those animals with active cases in the herd. The infection has been reported from several parts of pastoral areas of the country essentially dependent on tuberculin tests and abattoir inspections. Therefore, attention should be given to the control of tuberculosis in livestock; public health education on the zoonotic importance of the disease or awareness creation and the national tuberculosis control needs to consider the one health approach and further epidemiological studies should be undertaken. 01 Dec, 2022 https://www.foodscigroup.us/articles/JFSNT-8-139.php It is not widely known that the body contains a mechanism that protects against cold and at the same time leads to normal body weight. It is brown fat, combined with a special protein called thermogenin/UCP1. Though there are several UnCoupled Proteins, the main one for the brown tissue is UCP1. It switches ATP production towards heat production. Good oils and cool outside temperatures help in this process. 23 Nov, 2022 https://www.foodscigroup.us/articles/JFSNT-8-138.php Foodborne viruses can transmit through food in lots of ways including consuming items of animal origin containing zoonotic viruses, consuming contaminated food handled by infected food workers, and consuming contaminated food produced by humans. Viral foodborne illnesses are now a major contributor to all foodborne illness reports in recent years and are seen as a rising issue to the public health of humans and animals. Noroviruses and hepatitis A viruses were shown to be predominantly linked to the food-handler transmission and sewage-contaminated foods, according to microbiological research. In order to facilitate source attribution and identify risk preventive measures, routine, standard surveillance of viral outbreaks, and surveillance of virus occurrence in food products, combined with systematic strain typing, food and clinical microbiologists, would be advocated. 20 Sep, 2022 https://www.foodscigroup.us/articles/JFSNT-8-137.php As part of a regional baseline study, the distribution of naturally occurring radioactive materials in the marine fish diversity consumed by different age group representatives living in the Kalpakkam coastal zone was studied. The average activity of natural radionuclide in 238U, 232Th, and 40K (n = 40) was 28.51, 239.58, and 118.95 Bq kg-1, respectively. The annual dose of ingestion, lifetime carcinogenic risk assessment and cancer risk assessment due to 238U, 232Th, and 40K were estimated by marine fish diversity in children aged 1-4,5-9,10-14,15-17 years, adults, pregnant women, and the fishing community. The Hospital-Based Cancer Registry (HBCR) compares to the coastal zone. Statistical studies such as Pearson correlation analysis, Principle component analysis, and Cluster analysis report check that the current levels of natural radionuclide do not pose a significant radioactivity threat to the residents based on the activity of the radionuclide. 06 Sep, 2022 https://www.foodscigroup.us/articles/JFSNT-8-136.php In 2005, a study was carried out with chicks fed either organic feed or conventional feed. The aim of the trial was to see whether there was a difference in health between organic and non-organic fed chickens, as a stepping stone to a study in pigs and ultimately in humans. Thus, the final goal was to see whether organic food has positive health effects on humans. In the study, it appeared that animals fed organic feed showed a stronger immune response after a challenge than animals not fed organic feed. However, the researchers found that no firm conclusions could be drawn about the health status of organically fed animals. Based on these results, it was decided not to commission a follow-up study because the differences would be too small. The current knowledge and insights may give new reasons for follow-up research. For this purpose, a report was published with a summary of the original research and subsequent publications, as well as results from literature since 2005 on the health effects of organic feed for animals and organic products for humans. After the 2005 study, no comparable animal studies were carried out with organic and conventional feed. It is precisely in the case of animals that only the feed can differ, which can provide valuable insight into the effects of using only organic nutrition. Research has been done on the differences in composition between conventional and organic products. Human cohort studies have also been conducted on the effects of organic food on health parameters and the occurrence of various types of cancer. Although most researchers are very cautious about concluding the health effects of organic food, there are several relevant findings on differences in the composition of products, most of which are related to the organic production method. These include no synthetic chemical crop protection agents and fewer biocides as compared to conventional production, more antioxidants, and phenols and fewer antibiotic-resistant germs than conventional food. Moreover, milk has a more beneficial fatty acid pattern. There are some indications that eating organic food lowers the risk of developing certain conditions, such as allergies, metabolic syndrome and obesity, and certain cancers. 02 Sep, 2022 https://www.foodscigroup.us/articles/JFSNT-8-135.php Since time immemorial, farmers in the arid and semi-arid lands in Kitui County have had many challenges in attaining food and nutrition security. This is largely attributed to inadequate rains, crop diseases, pests, and crop damage by wild animals among others factors. However, the monkey menace and its threats to food security and sustainable livelihoods in Kitui County are not documented. On this basis, a socio-economic survey was carried out in Kwa Vonza/Yatta ward, Kitui Rural constituency in Kitui County to establish i) the extent of damage by monkeys in the ecosystems ii) socio-economic impacts caused by monkeys iii) mitigation measures employed to control the monkey menace in Kitui rural constituency. The socio-economic survey, using one hundred and fifty (150) respondents, revealed that 65% of the respondents indicated that the monkey menace was a threat to food security, and human and livestock life. The respondents noted that monkeys damage their crops (cereals, fruits, and vegetables) on the farm, kill kids of goats and lambs of sheep, and damage food in stores and kitchens. In extreme cases of dry spells, 25% of the respondents indicated the monkeys caused physical injuries to children when the monkeys are looking for food in their homesteads. The respondents felt that the government, through Kenya wildlife services, should intervene to control the monkey population in the hilly habitats for the farmers to have gainful agricultural production and sustainable livelihoods. 13 Aug, 2022 https://www.foodscigroup.us/articles/JFSNT-8-134.php Aim: The study analyzed the nutrition and lifestyle of mothers related to air pollution in industrial and non-industrial regions, taking into account the economic situation of households. Methods: The respondents were a deliberate sample of mothers from two regions of the Czech Republic – districts of Ceske Budejovice (CB, N=376) and Karvina (KA, N=449). Selected districts were chosen for their difference in the air pollution, with CB being one of the least polluted and KA one of the most polluted regions/districts in the Czech Republic. Data were collected in maternity hospitals in the years 2019 and 2020. Results: The majority of respondents (98.5%) described their economic situation at least as average. They also consumed daily at least one hot meal. In Karvina mothers more often eat fish, poultry, legumes and also sweet meals and fried food than in Ceske Budejovice, where are more often consumed dairy products. Information about health risk are important for change of their habits. Conclusion: Most mothers in our study subjectively evaluated their economic situation as moderately good in both regions. Better economic situation was correlated with healthy nutrition, including higher consumption of fruits and vegetables, wholegrain bread, beef and fish and lower consumption of sweet drinks and produced meats. Notably the consumption of fruits and vegetables in the industrial region has risen in comparison with previous data, which is an improvement promising a better starting position for the new generation. 26 Mar, 2022 https://www.foodscigroup.us/articles/JFSNT-8-133.php We present a hypothesis for low vitamin D as a sign of untimely relocation of the human being during its history. This improper displacement prone our species to infectious and non-infectious diseases during our life journey, low vitamin D is a sign that needs to be addressed as a marker of the unsafe journey in our lifetime not the cause for diseases that are associated with it and replacement of vitamin D is the least that we have done. 25 Mar, 2022 https://www.foodscigroup.us/articles/JFSNT-8-132.php Objective: The kernel from Podocarpus falcatus has potential for the production of edible oil. The oil is currently extracted using a traditional inefficient method for the purpose of household consumption. The objective of this study was to investigate the effects of particle size and extraction temperature on the yield and quality of oil extracted from P. Falactus seeds by the aqueous method. The experiment was carried out in a completely randomized design that comprised of three aqueous temperatures (70, 80, and 900C) and three particle sizes (0.25, 0.50, and 0.75mm). Results: The maximum oil yield in this study was obtained at 22.29 and 22.38±2.10% at an extraction temperature of 70°C and the particle size of 0.5mm respectively. Particle size and oil yield have a correlation in that higher extraction were obtained (25%) as the particle size decreased. The particle size and temperature interaction had a positive effect on yield and maximum oil yield (25.25%) was obtained by the combination of 0.25mm particle size and 70°C. The peroxide, iodine, and saponification values were obtained with an acceptable range by the combination of 0.25mm and within the acceptable limit of edible oil 70°C. Yield and oil quality were influenced by extraction particle size and temperature. 02 Feb, 2022 https://www.foodscigroup.us/articles/JFSNT-8-131.php The aim of the study was to assess the physiological and biochemical action the new feed additive. The studies were carried out on white laboratory rats of the Spraque Dawley line. The additive consisted of four ingredients - bentonite, barley, wheat, calcium phosphate, in the ratio (2: 8: 8: 2). The use of fortified, enriched with vegetable fat-protein components, feed additive with natural montmorillonite (bentonite) affects the protein, carbohydrate and fat metabolism in the body, contributes to an increase in the weight of the animal. After prolonged intake of the feed additive, enzymatic activity and an increase in the content of protein, glucose, and lipids in the blood were observed. The feed additive has a good adsorptive and antioxidant effect, reducing toxic products, participating in the inactivation of free radicals, and exerting a protective effect on cell membranes. When feeding with a fodder additive, the protein content in the diet increased, as compared with the control, it should be noted that the phosphorus content in the blood and lymph increased, the increase in energy costs increased with an increase in muscle mass. The supplement is high in calories, has an antioxidant and adaptogenic effect, maintains a balance of biochemical and oxidative processes and can be recommended as a safe and effective supplement to the daily diet of farm animals. 05 Nov, 2021 https://www.foodscigroup.us/articles/JFSNT-7-130.php Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 106 cfu/g for kitfo and 2.8 x 106 cfu/g for gored-gored. The lowest counts were obtained from Genet (7.8 × 105 cfu/g and 7 x 105 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 × 106 cfu/g for kitfo and 1.7 × 106 cfu/g for gored-gored) were obtained also from Ayichuluhum shop. From Genet shop was seen the lowest fecal coliform bacterial counts of 4.3 × 105 cfu/g for Kitifo and 4 × 105 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality, and this can make it a potential source of food infection. 28 Oct, 2021 https://www.foodscigroup.us/articles/JFSNT-7-129.php The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area. 11 Jun, 2021 https://www.foodscigroup.us/articles/JFSNT-7-128.php More than 30 years after the Chernobyl accident, foodstuff based on black blueberries (Vaccinium myrtillus) with relevant 137Cs activity concentrations are still found in the European Union market. Recently, mass media reported that food products based on black blueberries produced in UE were rejected by Asian markets because the 137Cs activity concentration was greater than 100 Bq kg-1. It is known that Ukraine, Belarus and Russia are great exporters of black blueberries: there is a strong suspicion that the berries are collected also from the most radio-contaminated areas of these countries and introduced in UE markets. For this reason, about 40 samples of black blueberry preserves as jams, marmalades, stewed fruits were analysed with high resolution gamma spectrometry to measure 137Cs and 134Cs activity concentration. All the food preparations of the study have been collected in supermarkets and in local stores of northern Italy. 134Cs was less than minimum detectable activity in all samples, as expected following its half-life. On the other hand, 137Cs activity concentration was widely variable among samples: the minimum, mean and maximum concentration were 1, 54 and 162 Bq kg-1, respectively. The activity concentrations found in these products were corrected for the radioactive decay and reported to the same date. The activity concentration in fruits used for preserves was calculated from fruit percentage content reported on the product label. In fruits used for marmalades, jams and stewed fruits, 137Cs activity concentration up to 230 Bq kg-1 was found. In a sample of blueberries in syrup, 137Cs activity concentration in blueberries was 450 Bq kg-1. From statistical analysis and contamination data of European soil, it is clearly seen that the contamination from Chernobyl accident is still relevant in some forest ecosystems and its transfer to some vegetables must be taken in account. Organic and non-organic jams show no significant difference in terms of mean 137Cs concentration. However, a potential multimodal distribution is observed for organic products, highlighting the possibility of fruit harvesting in areas with different 137Cs soil concentration. The results of this study are aimed to expand the current knowledge on the distribution of 137Cs in black blueberry products, allowing health organizations to improve the absorbed dose budget from raw berries-based food. 24 Mar, 2021 https://www.foodscigroup.us/articles/JFSNT-7-127.php The quality of potato and its storage life is reduced by the loss of moisture loss, decay and physiological breakdown. These deteriorations are directly related to storage temperature, relative humidity, air circulation and gas composition Curing process which is hardening the skin of potatoes and Bruise prevention is an important part of keeping quality of potatoes with minimum weight loss and storage diseases. The process was facilitated by dark, dry and warm location for six (6), and eight (8) days, at temperature ranges of 17ºC -20ºC and relative’s humidity of 74-85 % to healing wound. In addition, curing tubers, the storage has been constructed by integrating the application storage techniques, design factors and management fundamentals into storage systems to minimize the storage losses. As a result of storage good management of the storage temperature observed as 12-16˚C inside and 25-30˚C outside, relative humidity of 77-85 % inside and 40-50 % outside. The observations of weight changes were recorded till end of storage over a 10-14 week throughout storing period with the total physiological loss of 18-24% with loss of (Gudanne < Shantama < Tulema) resulted under six day curing. Total losses include sprouting, greening moisture loss and rotting. Among these (sprouted (%) of lowest mean values loss was resulted as 2.0, 2.01 and 2.5, moisture losses (%) 0.58, 0.56 and 0.63, for variety of gudane, shantama and tulama respectively out of 18 kg before storage, in addition six day curing had significance effect among treatment, on moisture losses, and sprouted, but non significance for rotten and color change at (P< 0.05). As well as the laboratory result of chemical composition of stored tubers were match with that of scientific findings. Since curing and storing of the potato tubers results shows minimal tuber weight loss and chemical composition quality via 10th to 14 week in storage, we recommend farmers to cure before storing the potato tubers under good storage management to slow down deterioration. 24 Feb, 2021 https://www.foodscigroup.us/articles/JFSNT-7-126.php The East African Community (EAC) is a regional Inter-Governmental body comprising of Uganda, Kenya, Tanzania, Rwanda, Burundi, and South Sudan. This region produces and extensively consumes maize and peanuts as staple foods. Maize and peanuts are susceptible to fungal growth and mycotoxin contamination and this is favored by high temperatures, high humidity as well as other factors such as grain damage by birds or insects, poor postharvest handling, and storage. Mycotoxins are toxic secondary metabolites of fungi that contaminate food with far-reaching consequences on human and animal health in addition to causing huge economic losses. Major mycotoxins of concern in maize and peanuts are Aflatoxins, Fumonisins, Zearalenone, and Deoxynivalenol. Among the East African Community countries aflatoxins and fumonisins are the most detected and researched mycotoxins in maize and peanuts. The highest reported aflatoxin contamination levels in maize and peanuts among the East African Community countries were 48,000μg/kg and 7,525μg/kg respectively both of which were recorded in products from Kenya while the highest fumonisin contamination in maize was 18,184 μg/kg which was reported in products from Tanzania. Human beings are exposed to mycotoxins mainly through the consumption of contaminated foods or their products. The East African Community through the East African Bureau of Standards set regulatory limits for aflatoxins and fumonisins in maize and peanuts at 5 ppb for aflatoxin B1, 10 ppb for total aflatoxins, and 2000 ppb for fumonisins. This paper reviews the current literature on mycotoxin contamination of Maize and Peanuts in the East African Community region, current regulations, their negative consequences on health and trade as well as factors contributing to their high prevalence in the region. 19 Dec, 2020 https://www.foodscigroup.us/articles/JFSNT-6-125.php Ethiopians are dependant on teff flour to make injera as staple food in Ethiopia ,although injera could be made from different cereals. The price of teff is high and the yield is low. Thus finding alternative cheaper grain and developing blend teff improved variety and barley improved variety in different ratio with acceptable and improved nutritional value would be important . this study was conducted to evaluate the nutritional value and sensory quality of injera made from a blend of teff and barley with different ratio with 10 % interval 100,90,80,70,60,50 % the nutritional value was determined using official methods and the sensory evaluation of injera was conducted at Holeta research center food science and nutrition food product development in duplicate. The result reveled that among the treatments the micro nutrients Fe and calcium were improved and the sensory quality such as taste,color and texture were good.from the study result injera quality ranked Treatment 1 up Treatment 5 could be used as an alternative option for injera utilization and provide nutritional benefit to consumers. 20 Oct, 2020 https://www.foodscigroup.us/articles/JFSNT-6-124.php Isabelle Christine Vieira da Silva Martins1, Denise Mafra2,3, Hervé Rogez4, Maria Conceição Nascimento Pinheiro5, Keuri Eleutério Rodrigues1, Barbarella de Matos Macchi6, Andréa Dias Reis7, Bruna Regis Paiva3, Jessyca Sousa de Brito3, Greicielle Santos da Silva8, Abner Ariel da Silva Lima5, Luís Claúdio Santos Pinto9 and José Luiz Martins Nascimento1,10,11* 06 Oct, 2020 https://www.foodscigroup.us/articles/JFSNT-6-123.php Sorghum has tremendous uses for the Ethiopian farmer and no part of this plant is ignored. However, the productivity of sorghum is low. In Harari region, the average productivity of 22.22 Quintal ha-1 which is even below the national average yield of 27.26 Quintal ha-1 mainly constrained by soil nutrient deficiencies. Soil fertility depletion in agricultural land is the fundamental biophysical root cause of declining per capita food production. So balanced fertilizer amended with enough amount of Nitrogen and phosphorous on sorghum gave the highest yield, nutritional content and economic return. Soil fertility map of Ethiopia was conducted during 2016 by ATA (Agricultural transformation Agency) .So this fertility map should be validated. Therefore, a field experiment was conducted during 2018 and 2019 main cropping season at Kile PA, Sofi woreda of Harari Regional state under rain-fed condition on balanced fertilizer types. The objectives of the experiment was to evaluate sorghum crop response to different balanced fertilizer types and validate soil fertility map based fertilizer recommendation. And to identify effects of different balanced fertilizer on yield and yield components of sorghum crop. The experiment was laid out in randomized complete block design with three replications. The treatments of this experiment were: control without any fertilizer (no fertilizer applied), NPS, NPSB, NPSZn, NPSZnB, DAP and Urea. The result shows significant difference among the treatments (P<0.05). Analysis of variance was performed using the GLM procedure of SAS Statistical Software Version 9.1.And partial budget analysis was conducted based on CIMMYT procedure [1]. Out of five balanced fertilizer types applied, NPSzn balanced fertilizer type shows the highest significant difference (P<0.05). The highest result of both sorghum grain yield and yield components was obtained from treatments that receive NPSzn fertilizer (52qu/ha) and the lowest grain and biomass yield was obtained from control with no fertilizer (25.48quntal/ha) followed by DAP and urea. Next to grain yield, biomass yield of sorghum is very important parameter that should be considered for the sake of animal feed in the Harari region (kile PA). So, the treatments that receive NPSZn balanced fertilizer shows the highest biomass yield (11.666t/ha).Thus why NPSZn fertilizer is valid for kile PA. Partial budget analysis was conducted and treatments with NPSZn balanced fertilizer was economically profitable for farmers. Mean that, farmers can obtain 39,134 Ethiopian birr/ha by applying NPSZn balanced fertilizer, over the control (with no fertilizer) 17186 Ethiopian birr/ha and the rest treatments. 03 Oct, 2020 https://www.foodscigroup.us/articles/JFSNT-6-122.php Donkey/ass/jenny milk is the milk that is produced by female donkey (Equus asinus) Due to small udder size the quantity produced is very less hence difficult to commercialize. It has been used since ancient times for infant nutrition as well as cosmetic purposes. In the late 20th century the donkey milk was used to feed orphaned infants and cure weak and sick children due to its resemblance with the human breast milk. Due to exceptionally high proximity with human breast milk the donkey are domesticated in Greece, Italy, Belgium, Germany, Switzerland and some other parts of European world. The donkey milk composition shows resemblance to human breast milk for lactose, protein and ash when compared with goat, sheep, cow and camel milk. Several scientific study has proven that the donkey milk contain several active ingredients that boost the immunity and other health benefits. Among functional the donkey milk contains active antimicrobial substance such as lysozyme and lactoferrin. These molecules are also present in goat, sheep and cow milk but in less quantity. The donkey milk also contains less fat and cholesterol than cow, goat and sheep milk. Therefore this milk is best for the cardiovascular or heart patients. 04 Sep, 2020 https://www.foodscigroup.us/articles/JFSNT-6-121.php A study was carried out to investigate the physic-chemical, proximate, antioxidant, and sensorial qualities of the released papaya varieties namely, KK-103, MK-121, and CMF-078 which are widely grown in Ethiopia. Results showed that maximum in fruit physical parameters was observed for variety MK-121 and the lowest value was for CMF-078. Results of TSS, citric acid, total carotenoid, beta-carotene, and vitamin C content of the three papaya fruits were covered in the range of 10.287-12.620 (Brix), 1.455- 1.978(g/l), 12.564- 17.860 (µg/g), 2.131- 3.036 (µg/g) and 30.854-43.407 (mg /100g) respectively. The proximate compositions of papaya varieties were also analyzed and little differences were observed at p<0.05. Besides, the sensory evaluation was carried out and the result showed that in variety MK-121 exhibited significantly higher values for color, flavor, sourness, and sweetness than did the other two varieties. However, the results of the sensory evaluation showed that variety CMF-078 had higher acceptability than did the other two varieties. Therefore, the author recommended that fruits of variety MK-121 could be better for fresh consumption as well as for processing purposes to enrich the food products with anti-oxidants. 29 Jul, 2020 https://www.foodscigroup.us/articles/JFSNT-6-120.php Animal feed preparation in very quality and good enough quantity way in short period time helps small holder famers to feed their livestock in good manner. To make this animal feed preparation demonstrating Feed Chopper Machine which is hay cutting machine that use for uniform chopping of fodder for livestock’s’ feed is good option. Thus, demonstration of feed chopper was undertaken with objectives of demonstrate and evaluate engine driven feed chopper technology, create awareness among farmers, developmental agents, subject matter specialists and other participant stakeholders on engine driven feed chopper technology and build farmers’ knowledge and skill of production and management of the enterprises. A total of 80 trial farmers were selected from Sofi and Wahil potential sorghum and maize growing kebeles and training was given for participants on how to use the machine for livestock feed forage chopping. The machine could chop time of chopping 0.03hr, chopping efficiency 95%, Wt of off cut length 19 to 31.54 %. Output capacity 88.24 kg/h, and also the machine ensure safety of feed, provide good fodder for animal, save work time, and get protection of feed from dust and make the feed easily palatable. And there was statistically significance difference of parameters related with stalk that is moisture content at p<5%, output capacity, chopping efficiency and chopping rate at p<1%. Therefore, it is better to work on the multiplication and promotion of this engine driven feed chopper technology by government, Non-government and other stakeholders to small holder farmers in the study areas and other places. 26 Feb, 2020 https://www.foodscigroup.us/articles/JFSNT-6-119.php Sweet lupine is high in protein and dietary fiber. Incorporating sweet lupine flour with wheat produces more nutritious food. In the study the samples sweet lupine and wheat flour were collected from Holeta crop breeding and the bread product were made incorporating the sweet lupine (welela variety) flour with wheat flour (Dendea variety). The bread product were made with five interval from each treatment from Treatment 1 (100 wheat flour) control up to Treatment 9 (60 wheat flour: 40 sweet Lupine flour). From the bread product the nutritional and sensory data were collected. The result for the treatments Treatment1 up to Treatment6 (75 wheat flour: 25 sweet lupine flour) had high value in protein (11.68-20.74%) and Calcium, Zinc as well as color of bread (4.0-4.57) and taste Treatment 1-Treatment 6 (3.71-4.78). From all the treatments Treatment1- Treatment 6 had high nutritional and sensory result. 26 Feb, 2020 https://www.foodscigroup.us/articles/JFSNT-6-118.php This study aimed to assessment and compare nutritional and physical activity status of Nutrition&Dietetics and Audiology Departments. The study was carried on students of Bezmialem Foundation University Faculty of Health Sciences Nutrition&Dietetics (experimental group) and Audiology (control group) Departments in 2016/2017 academic year. The survey included socio-demographic characteristics, 24-h recall Food Consumption Record, Food Frequency Questionnaire to determine nutrition and physical activity. Body Mass Index, waist circumference and body fat mass ratios were measured by bioelectrical impedance device. 30 Jul, 2019 https://www.foodscigroup.us/articles/JFSNT-5-117.php Prebiotics are non-digestible substance that provides a positive physiological effect by selectively stimulating the growth or action of a limited number of indigenous bacteria in the host. Form previous decade there is increase in public interest and demand for the development of new product and prebiotics formula to improve quality of life. 29 Jan, 2019 https://www.foodscigroup.us/articles/JFSNT-5-116.php A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour. The effects of five proportions of egg powder (20%, 25%, 30%, 35% and 40%) were investigated. The result showed that with increase in egg proportion, increase in protein, fat, ash and a reduction in fiber and carbohydrate were observed. Improvement in Fe, Ca and Zn were also observed. Farinograph dough rheology evaluation indicated a drop in water absorption, stability time, time to dough viscosity break and tolerance index. On the other hand, increase in dough development time was noticed. Increase in the egg powder proportion resulted in the reduction of optimum cooking time and hardness. At the same time the water uptake capacity and cooking loss were increased. 20 Aug, 2018 https://www.foodscigroup.us/articles/JFSNT-4-115.php During this study the viability of Saccharomyces Boulardii Bld-3 during passage through the upper GIT under fed and fasted conditions was evaluated. For this purpose, a Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) was used, which allows to re-create the physiological conditions that are representative of the human GIT. Furthermore, the aim of this study was also to study the modulatory effect of the Saccharomyces Boulardii Bld-3 on the colonic microbiota composition and activity after passage of the strain through the fed or fasted upper GIT or when delivered directly to the colon. For this purpose, four different types of short-term colonic batch experiments were performed that simulate the colonic fermentation process. 20 Aug, 2018 https://www.foodscigroup.us/articles/JFSNT-4-114.php Legumes plants are important source of protein. Sweet lupine is one of the legumes plant which is protein and mineral source. In this study sweet lupine were prepared in different common Ethiopian food preparation methods in the form of cooked food (Nefro), Roasted food (Kolo) and Shero. 24 Jan, 2018 https://www.foodscigroup.us/articles/JFSNT-4-113.php Ancient advice (but scientifi cally modern) to help the body to regularize the metabolism, the biological clock, the use of fats and not to accumulate. Do not lose weight if you do not need it, but quickly get back to the right weight. Without drugs, without tricks.. 22 Jan, 2018 https://www.foodscigroup.us/articles/JFSNT-4-112.php Pulp waste from two fruits, Citrus limetta and Ananas comosus were analysed for in vitro antioxidant activity, total carbohydrate and pectin content and ascorbic acid. Total polyphenols determined in terms of catechol equivalents per 100g of pomace were higher in Citrus limetta (63-112 mg of catechol equivalents/100g pomace) as compared to Ananas comosus (22-86 mg of catechol equivalents/100g pomace). 05 Jan, 2018 https://www.foodscigroup.us/articles/JFSNT-4-111.php Aims: Most epidemiological studies show that vitamin D defi ciency is frequent in the general population including adolescents. The aim of our work is to evaluate the dietary intake of vitamin D in the Moroccan adolescents. Methods: This study included 257 Moroccan adolescents who performed a vitamin D questionnaire (VDQ), covering the consumption of four foods with high vitamin D content (fi sh, milk, margarine and yoghurt). Results: The average dietary vitamin D intake was 4.6μg/day. This observational study on Moroccan adolescents indicates a high prevalence of insuffi cient vitamin D intake, and below the recommended consumption values, particularly in girls. 11 Nov, 2017 https://www.foodscigroup.us/articles/JFSNT-3-110.php Purpose: Calcium needs vary in function with age, sex and individuals. Needs are increased in adolescents. The aim of our work is to evaluate the calcium intake in the Moroccan adolescents. Methods: The version translated into Arabic dialect Fardellone questionnaire is tested on a sample of 257 Moroccan adolescents aged between 14 and 17 years old. 12 Sep, 2017 https://www.foodscigroup.us/articles/JFSNT-3-109.php Aim: Vitamin A plays a role in mucosal immunity and tolerance, but the association between vitamin A status and allergy is still unclear. The aim of the study was to analyze the levels of vitamin A in serum from adolescents with or without atopic rhinoconjunctivitis. Method: Thirteen-year-old children with atopic rhinoconjunctivitis (n = 53) and non-allergic, nonsensitized controls (n = 52) were randomly selected from a population based prospective birth cohort comprising 1228 children in Northern Sweden born in 1996-1997. 03 Aug, 2017 https://www.foodscigroup.us/articles/JFSNT-3-108.php The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava fl our (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. 26 Jul, 2017 https://www.foodscigroup.us/articles/JFSNT-3-107.php The education level of people throughout the world increases food safety awareness is also increasing. In tourism sector, the investments to food security is increasing and applied to a variety of educational activities. 02 Jun, 2017 https://www.foodscigroup.us/articles/JFSNT-3-106.php Structural characteristics of dietary fi bers are closely related to its biological functions in the human body. Previously, 30 Dec, 2016 https://www.foodscigroup.us/articles/JFSNT-2-105.php Vitamin D positively infl uences athletic performance by improving strength, power, speed, cardio respiratory fi tness, reaction time, coordination, and body composition. Debatable opinion exists regarding the exact role of Vitamin–D (Vit–D) which is supplemented in the form of Vit–D3 to improve sports performance. Proper dose of Vit–D3 supplementation among athletes has been recommended since lower Vit–D level is a common feature in athletes. Direct association of Vit–D level and athletic performance has not yet been confi rmed. The present attempt was aimed to review the concept of Vit–D induced improvement in athletic performance and also to explore the guidelines of Vit–D3 supplementation improve health and performance in adolescent athletes. 30 Dec, 2016 https://www.foodscigroup.us/articles/JFSNT-2-104.php Background: Swertia chirata Buch.-Ham. ex Wall. is an endangered medicinal herb native to the temperate Himalayan region. The species holds immense ethnobotanical importance in India, Nepal, Bangladesh and Bhutan. 13 Dec, 2016 https://www.foodscigroup.us/articles/JFSNT-2-103.php The purpose of this study was to assess effects of milk variety (organic and conventional) and the inoculation rate (0.2 g 100 g-1 and 0.5 g 100 g-1) as kefir grains on organic acids, volatile organic compounds (VOCs) and free amino acids (FAAs) as well as basic chemical composition of kefir. 20 Nov, 2015 https://www.foodscigroup.us/articles/JFSNT-1-102.php When we see about the awareness of the people in the world it is low due to that the peoples are suffered from goiter disease and other problems related to iodized and this problem are also faced in our country especially in Tigray Mekelle city. 05 Aug, 2015 https://www.foodscigroup.us/articles/JFSNT-1-101.php WHO report that in 2002 there were an estimated 605 million older persons in the world, nearly 400 million of whom were living in low-income countries, by 2025, the number of older persons worldwide is expected to reach more than 1.2 billion, with about 840 million of those in low-income countries