Journal of Food and Nutrition Sciences

Volume 3, Issue 5, September 2015

  • Exclusive Breast Feeding Practice and Associated Factors Among Mothers in Debre Markos Town and Gozamen District, East Gojjam Zone, North West Ethiopia

    Yeshamble Sinshaw, Kassahun Ketema, Mulugeta Tesfa

    Issue: Volume 3, Issue 5, September 2015
    Pages: 174-179
    Received: 8 July 2015
    Accepted: 27 July 2015
    Published: 5 August 2015
    Abstract: Background: Breastfeeding is an important public health strategy for improving infant and child morbidity and mortality. It plays a great role in preventing morbidity and mortality in first six months. It is one of the six targets in global nutrition set to increase it practice by 50% by 2025. Despite its great benefits, the prevalence in Ethiopia ... Show More
  • In Vitro Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava Mahewu

    Elsa Maria Salvador, Johanita Kruger, Cheryl M. E. McCrindle, Robert I. McCrindle, Vanessa Steenkamp

    Issue: Volume 3, Issue 5, September 2015
    Pages: 180-186
    Received: 16 August 2015
    Accepted: 25 August 2015
    Published: 3 September 2015
    Abstract: It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. Mahewu is a traditional non-alcoholic, beverage made from fermented cassava roots (Manihot esculenta, Crantz). This study used Luten’s in vit... Show More
  • Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle

    Teklit Gebregiorgis Amabye

    Issue: Volume 3, Issue 5, September 2015
    Pages: 187-190
    Received: 9 August 2015
    Accepted: 14 August 2015
    Published: 8 September 2015
    Abstract: Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values ... Show More
  • Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in Heinsia crinite Leaf

    Ufot Evanson Inyang

    Issue: Volume 3, Issue 5, September 2015
    Pages: 191-195
    Received: 14 August 2015
    Accepted: 28 August 2015
    Published: 9 September 2015
    Abstract: One of the common traditional methods of improving the palatability and acceptability of Heinsia crinite leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm w... Show More
  • Kinetics of Color Development in Fortified Cookies

    Melina Erben, Andrea Marcela Piagentini, Carlos Alberto Osella

    Issue: Volume 3, Issue 5, September 2015
    Pages: 196-202
    Received: 11 August 2015
    Accepted: 20 August 2015
    Published: 26 September 2015
    Abstract: The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab... Show More