Journal of Food and Nutrition Sciences

Volume 10, Issue 6, November 2022

  • Impacts of Ivorian Food Products Based on Local Ingredients (PASLoc) Used for Nutritional Rehabilitation on the Growth and Biometrics of Organs in Malnourished Rats

    Viviane Jocelyne Zannou Tchoko, Brou Andre Konan, Alassane Meite

    Issue: Volume 10, Issue 6, November 2022
    Pages: 171-177
    Received: Oct. 01, 2022
    Accepted: Oct. 27, 2022
    Published: Nov. 11, 2022
    DOI: 10.11648/j.jfns.20221006.11
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    Abstract: PASLoc are therapeutic foods based on local products used for nutritional rehabilitation in Côte d'Ivoire due to the difficulties of supplying food products approved by UN institutions. Experimental nutritional studies had not been done before their use. Therefore, the present research was conducted to investigate the effects of 3 PASLoc diets on f... Show More
  • Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties

    Deniran Igbagboyemi Adesola, Oyelere Oluwakanyinsola Esther, Oyegbade Sijuanu Aishat, Akinduro Wemimo Odunayo, Adelaja Olusumbo Adeolu

    Issue: Volume 10, Issue 6, November 2022
    Pages: 178-184
    Received: Oct. 17, 2022
    Accepted: Nov. 01, 2022
    Published: Nov. 11, 2022
    DOI: 10.11648/j.jfns.20221006.12
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    Abstract: Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME41... Show More
  • Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough

    Aziana Reine Zinsou, Ali Mahamat Seid, Mouaïmine Mazou, Jospin Andriano Djossou, Nicodème Chabi, Fidèle Paul Tchobo

    Issue: Volume 10, Issue 6, November 2022
    Pages: 185-192
    Received: Sep. 02, 2022
    Accepted: Oct. 17, 2022
    Published: Nov. 29, 2022
    DOI: 10.11648/j.jfns.20221006.13
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    Abstract: Kom is a fermented, slightly salty dough produced from steamed corn. His origin is from Ghana. This paste is produced and sold near streets, in markets and on the guy road in rural and urban areas of central and southern Benin. Face of increasingly strong asking, this sector of activity appears as employment sources. Knowledge of this activity sect... Show More