Journal of Food and Nutrition Sciences

Volume 1, Issue 4, November 2013

  • Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)

    Sulvi Purwayanti, Murdijati Gardjito, Umar Santoso, Supriyadi

    Issue: Volume 1, Issue 4, November 2013
    Pages: 33-37
    Received: Aug. 19, 2013
    Accepted:
    Published: Sep. 30, 2013
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    Abstract: Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude e... Show More
  • Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried

    Joel Brice Kouassi, Cisse-Camara Massara, Georges Gnomblesson Tiahou, Absalon Ake Monde, Daniel Essiagne Sess, Etienne Tia vama

    Issue: Volume 1, Issue 4, November 2013
    Pages: 38-42
    Received: Sep. 05, 2013
    Accepted:
    Published: Oct. 20, 2013
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    Abstract: The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E,... Show More
  • Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

    Sackey Augustina Sackle, Kwaw Emmanuel

    Issue: Volume 1, Issue 4, November 2013
    Pages: 43-49
    Received: Oct. 20, 2013
    Accepted:
    Published: Nov. 10, 2013
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    Abstract: Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the senso... Show More
  • Determination of Fetal Malnutrition in Preterm Newborns

    Beatrice Nkolika Ezenwa, Veronica Chinyere Ezeaka, Edna Iroha, Matthias TaiwoChuye Egri-Okwaji

    Issue: Volume 1, Issue 4, November 2013
    Pages: 50-56
    Received: Oct. 09, 2013
    Accepted:
    Published: Nov. 20, 2013
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    Abstract: Background: Fetal malnutrition has been associated with an increased risk of neonatal morbidities and mortalities and its proper documentation in a newborn is essential for optimal management of the child.Objective: To determine the nutritional status of preterm newborns at birth using CANSCORE and anthropometry and to compare the relative efficien... Show More
  • Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources

    Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, María Julieta Binaghi, Viviana Rodriguez, Silvina Drago, Rolando Gonzalez, Mirta Eva Valencia

    Issue: Volume 1, Issue 4, November 2013
    Pages: 57-64
    Received: Oct. 08, 2013
    Accepted:
    Published: Nov. 30, 2013
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    Abstract: To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/F... Show More
  • Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen

    Habib M. Thabet, Qais A. Nogaim, Tarek A. Alazaze, Yusef Sarhan Alabadli, Saleh Ali Aon

    Issue: Volume 1, Issue 4, November 2013
    Pages: 65-71
    Received: Nov. 27, 2013
    Accepted:
    Published: Dec. 20, 2013
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    Abstract: This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonel... Show More