Journal of Food and Nutrition Sciences

Volume 11, Issue 4, July 2023

  • Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp

    Ngah Chlobelle Tenguh Kongwe, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Ngah Clanthea Bih Wase, Ejoh Aba Richard, Edith Nig Fombang

    Issue: Volume 11, Issue 4, July 2023
    Pages: 107-116
    Received: May 13, 2023
    Accepted: Jun. 13, 2023
    Published: Jul. 21, 2023
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    Abstract: As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated fo... Show More
  • Diet, Risk Factors and Cardiovascular Diseases: Systematic Review

    Amina Faheem, Sanaullah Iqbal, Umer Faheem

    Issue: Volume 11, Issue 4, July 2023
    Pages: 117-125
    Received: Mar. 10, 2023
    Accepted: May 04, 2023
    Published: Aug. 09, 2023
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    Abstract: Objective: Globally, CVD is the major cause of death. Improving diet and lifestyle can prevent the rapidly increasing burden of CVD. The present review aims to present the existing literature published regarding the role of diet and risk factors in the prevention of heart diseases limited to time frame from 2011 to 2022. Methods: Both quantitative ... Show More
  • Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products

    Sowmya K. L., Ramalingappa B.

    Issue: Volume 11, Issue 4, July 2023
    Pages: 126-131
    Received: Jun. 21, 2023
    Accepted: Jul. 07, 2023
    Published: Aug. 15, 2023
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    Abstract: Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One h... Show More
  • Effects of Ingesting Amino Acids Simultaneously with Glucose and Fat on Postchallenge Metabolism in Healthy Young Women

    Yukino Morita, Natsuko Ichikawa, Kayo Ootani, Michitaka Naito

    Issue: Volume 11, Issue 4, July 2023
    Pages: 132-139
    Received: Jul. 18, 2023
    Accepted: Aug. 07, 2023
    Published: Aug. 15, 2023
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    Abstract: Aim: To investigate the effects of ingesting amino acids simultaneously with glucose and fat on postchallenge glycemia and lipidemia. Methods: The subjects were eleven healthy young Japanese women (age 21.1 ± 0.1 y). In each session, the subjects ingested one of three beverages in a randomized crossover design. Materials used were an amino acid mix... Show More