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Research Article
Preparation of Ready-to-use Therapeutic Foods Based on Soy, Millet, Rice, Corn, and Sugar for the Management of infant with Moderate Acute Malnutrition
Anon Franck-Donald N’guessan
,
Francis Beranger Angelo Aka,
Kouame Hermann Yeboue*,
Adelaide Gnonde,
Sassor Odile Purifine Ake-Tano,
Ahoua Yapi
Issue:
Volume 12, Issue 6, December 2024
Pages:
255-260
Received:
22 September 2024
Accepted:
21 October 2024
Published:
11 November 2024
DOI:
10.11648/j.jfns.20241206.11
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Abstract: The prevalent number of children in developing countries from suffering MAM is increasing daily and this has significant cost implications for their treatment. Therefore, the management of MAM should be a public health priority. Ready-to-use therapeutic foods (RUTF) play a fundamental role in the management protocol for severe acute malnutrition in children aged 6 to 59 months. In our study, we aim to enhance the value of ready-to-use foods prepared from local products, namely soya, millet, rice, maize and sugar (SOMRIS10-16). The objective was to develop a formula meeting the recommended nutritional and microbiological requirements in order to use it as a substitute for reference products for the treatment of moderate acute malnutrition. It has allowed to develop a ready-to-use therapeutic food using the linear programming technique, then produced according to traditional methods. The nutritional and microbiological qualities have been determined and confirm that the formula based on soy, millet, rice, corn, and sugar (SOMRIS10-16), meets the nutritional and microbiological needs recommended for children with moderate acute malnutrition. It will be subjected to the clinical trial processes in force in order to use it with complete peace of mind.
Abstract: The prevalent number of children in developing countries from suffering MAM is increasing daily and this has significant cost implications for their treatment. Therefore, the management of MAM should be a public health priority. Ready-to-use therapeutic foods (RUTF) play a fundamental role in the management protocol for severe acute malnutrition in...
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Research Article
Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments
Issue:
Volume 12, Issue 6, December 2024
Pages:
261-269
Received:
6 October 2024
Accepted:
28 October 2024
Published:
20 November 2024
Abstract: Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log10 cfu/g of Bacillus, 1 ± 0.01 log10 cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.
Abstract: Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferm...
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Research Article
Study of Relationship Between Food Habits and the Occurrence of Constipation Among Students in Ivory Coast
Anon Franck-Donald N’Guessan*,
Francis Beranger Angelo Aka,
Kouame Hermann Yeboue,
Purifine Sassor Odile Ake-Tano,
Ahoua Yapi
Issue:
Volume 12, Issue 6, December 2024
Pages:
270-278
Received:
6 October 2024
Accepted:
29 October 2024
Published:
22 November 2024
Abstract: The work of Amoikon et al. (2016) showed a high prevalence of constipation and dietary deviations in a student population in Ivory coast. In order to seek a probable relationship between dietary factors and this health problem, a study was carried out at the Felix Houphouët-Boigny University of Ivory Coast. It took place from October 15, 2016 to February 17, 2017 in a population of 1228 students, with an average age of 22.5 years, dominated by males. This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of studying the relationship between eating habits and the appearance of constipation among students. After analysing the relationship between their eating habits and the occurrence of constipation, it was blamed, on the one hand, the high consumption of certain foods such as red meat, carbonated drinks, sugary foods, foods containing eggs or milk and on the other hand a low consumption of water, fruits and vegetables. In view of these results we can conclude that certain inadequate dietary behaviors are responsible for constipation in students’ population and could have repercussions on their success rate in our universities. To this end, it would be important to organize nutritional awareness campaigns throughout the country and to educate students with a view to improve their eating habits and their health conditions.
Abstract: The work of Amoikon et al. (2016) showed a high prevalence of constipation and dietary deviations in a student population in Ivory coast. In order to seek a probable relationship between dietary factors and this health problem, a study was carried out at the Felix Houphouët-Boigny University of Ivory Coast. It took place from October 15, 2016 to Fe...
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Research Article
Assessing Microbiological Quality and Safety of Fresh Fruits Sold at Nekemte Town, Western Ethiopia
Desalegn Amenu*,
Ayantu Nugusa,
Ra’el Desalegn,
Chimdesa Tolera,
Temesgen Tafesse
Issue:
Volume 12, Issue 6, December 2024
Pages:
279-286
Received:
29 March 2024
Accepted:
13 April 2024
Published:
7 December 2024
Abstract: There is ample evidence that eating fresh fruits has numerous health and nutritional advantages, making them an indispensable part of the human diet. They are one of the main causes of food-borne illnesses if they are not properly harvested, processed, stored, and handled. This study aimed to assess the microbial quality and safety of fresh fruits sold in Nekemte town. Sixty samples were collected from open markets and analyzed for their microbial quality and safety. The study found that the highest total viable count was found in avocado, followed by papaya, banana, and orange. The highest ASFBC count was found in banana, while the lowest was in orange. The highest total coliform count was found in banana. The study identified eleven bacterial genera, including Enterobacter spp, Escherichia spp, Klebsella spp, Staphylococcus spp, Aeromonas spp, Bacillus spp, Shigella spp, Proteus spp, Pseudomonas spp, Samonella spp, and Streptococcus spp. The most dominated genera were Staphylococcus spp, Escherichia spp, Streptococcus spp, Shigella spp, Aeromonas spp, and Proteus spp. The results suggest that contamination during fruit harvesting or processing and handling could lead to foodborne illnesses. Regular supervision and training can improve the quality of fresh fruit.
Abstract: There is ample evidence that eating fresh fruits has numerous health and nutritional advantages, making them an indispensable part of the human diet. They are one of the main causes of food-borne illnesses if they are not properly harvested, processed, stored, and handled. This study aimed to assess the microbial quality and safety of fresh fruits ...
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Research Article
Evaluation of the Glycemic Index of Protein- and Fiber-Rich Biscuits Designed for Healthy Snacking
Issue:
Volume 12, Issue 6, December 2024
Pages:
287-293
Received:
22 October 2024
Accepted:
18 November 2024
Published:
9 December 2024
Abstract: The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovascular disease. This study evaluated the GI of protein- and fiber-rich biscuits to determine their suitability as a low-GI food option. Using a randomized crossover design, participants aged 18–45 years with a body mass index of 18.5–22.9 kg/m² were instructed to consume both test and reference foods on separate occasions. Blood samples were collected at multiple time points post-consumption, and the GI was determined by calculating the incremental area under the curve (IAUC) for the test food and expressing it as a percentage of the reference food’s IAUC. The GI of the nutritionally formulated diabetic biscuits (test food) was estimated to be 54±2, classifying them as low-GI food. These biscuits led to a significant reduction in capillary blood glucose levels at several post-consumption intervals, supporting their potential as a dietary option for prediabetic and diabetic individuals. Our findings indicate that high-protein, high-fiber, low-GI biscuits may offer nutritional benefits for prediabetic and diabetic individuals by supporting blood glucose control. This study highlights the potential role of low-GI foods in diabetes management, emphasizes the importance of GI testing for foods aimed at glycemic control, and reinforces the need for transparent nutritional labeling to impact consumer choices.
Abstract: The glycemic index (GI) is a measure that classifies carbohydrate-rich foods according to their impact on blood glucose levels. Foods with a low GI are digested and absorbed at a slower rate, leading to a gradual increase in blood sugar, which helps maintain steady energy levels and reduce the risk of chronic conditions like diabetes and cardiovasc...
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Research Article
Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon
Ankeli Jack Amedu*,
Igbum Ogbene Gilian,
Okibe Friday Godwin
Issue:
Volume 12, Issue 6, December 2024
Pages:
294-301
Received:
26 October 2024
Accepted:
12 November 2024
Published:
13 December 2024
DOI:
10.11648/j.jfns.20241206.16
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Abstract: This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.
Abstract: This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding cap...
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