Journal of Food and Nutrition Sciences

Volume 10, Issue 2, March 2022

  • Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia

    Nibret Mekonen, Henok Nahusenay, Kidist Hailu

    Issue: Volume 10, Issue 2, March 2022
    Pages: 36-41
    Received: Mar. 15, 2022
    Accepted: Mar. 30, 2022
    Published: Apr. 09, 2022
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    Abstract: Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and ... Show More
  • Accelerated Ripening of Mangoes in the Commune of Man

    Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise

    Issue: Volume 10, Issue 2, March 2022
    Pages: 42-46
    Received: Mar. 15, 2022
    Accepted: Apr. 06, 2022
    Published: Apr. 14, 2022
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    Abstract: The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this... Show More
  • Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic

    Yuichi Nodake, Chiharu Koshi, Chinatsu Kobayashi, Choryo Uema, Satomi Toda, Toki Taira

    Issue: Volume 10, Issue 2, March 2022
    Pages: 47-52
    Received: Apr. 10, 2022
    Accepted: Apr. 23, 2022
    Published: Apr. 28, 2022
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    Abstract: Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolis... Show More