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Research Article
Nutritional Characteristics of Cowpea Accessions from Peleforo Gon Coulibaly University’s Seed Bank
Issue:
Volume 14, Issue 5, October 2025
Pages:
280-288
Received:
23 October 2024
Accepted:
11 November 2024
Published:
8 September 2025
Abstract: The knowledge of the varietal diversity of a species is essential in various programs for its genetic improvement. This study aimed to determine the nutritional composition of the seeds of cowpea accessions from Peleforo GON COULIBALY University’s gene bank in Korhogo. Study was conducted based on eight (8) nutritional parameters: protein, moisture and ash content, carbohydrates, lipids, reducing sugars, dry matter, and energy value. Results showed that different parameters assessed were stable within an accession, as indicated by the low coefficients of variation recorded. Additionally, seeds of the accessions from Peleforo GON COULIBALY University’s seed bank are rich in proteins, with values ranging from 22.52% to 33.07%, and in carbohydrates, with values between 38.72% and 52.73%. The lowest contents were found for reducing sugars (between 0.59% and 14.54%) and ash (between 3.17% and 5.35%). Multivariate analyses allowed for the classification of the accessions into three (3) nutritional groups. These groups were distinguished by their energy value and lipid content. Group 1, which contains 11 accessions, is characterized by a high energy value (392.93 kcal) and a high lipid content (12.08%). Group 2, with 4 accessions, has a low energy value (363.69 kcal) and a medium lipid content (9.80%). Group 3 includes 17 accessions with an average energy value (370.41 kcal) and a low lipid content (8.18%). Group 1 genotypes should benefit from a cowpea improvement programme.
Abstract: The knowledge of the varietal diversity of a species is essential in various programs for its genetic improvement. This study aimed to determine the nutritional composition of the seeds of cowpea accessions from Peleforo GON COULIBALY University’s gene bank in Korhogo. Study was conducted based on eight (8) nutritional parameters: protein, moisture...
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Research Article
The Significance of Food Fortification for Prevention of Major Health Challenges Due to Micronutrient Deficiencies (MND) for Under 5 Years Children in Bangladesh
Issue:
Volume 14, Issue 5, October 2025
Pages:
289-296
Received:
4 August 2025
Accepted:
15 August 2025
Published:
8 September 2025
Abstract: Vitamins and minerals, known as micronutrients, are needed in trace levels for healthy growth and development as well as heightened immunity against illness. They need to come from outside sources because the body isn't able to produce them. Inadequate and inappropriate physical and intellectual development results from malnutrition in vulnerable people, including early childhood, expectant and nursing mothers, and the aged people. meals fortification is a safe and practical way to boost consumption of macronutrients by providing essential nutrients in meals. Long-term developmental goals are impacted by vitamin deficiencies. In order to raise public awareness of the advantages of food fortification, an educational program is required. An extensive summary of Bangladesh's current women's and children's micronutrient deficient status is provided in this article. This study also covers the effectiveness of current intervention programs as well as their current issues. Almost half of all expectant and nursing mothers suffer from anemia. High levels of deficiencies are associated with several critical factors, including sickness, malabsorption, infestation, inadequate nutrition, and poor cleanliness. There have been several attempts at interventions, and some success has been achieved. Issues with coverage, quality, and compliance still exist. Even though severe deficiencies have been somewhat addressed by current intervention initiatives, micronutrient deficiencies in Bangladesh continue to be a major concern. A more comprehensive strategy is required to enhance the current intervention initiatives. Additionally, fresh approaches of intervention are proposed in order to prevent and treat specific micronutrient deficiencies.
Abstract: Vitamins and minerals, known as micronutrients, are needed in trace levels for healthy growth and development as well as heightened immunity against illness. They need to come from outside sources because the body isn't able to produce them. Inadequate and inappropriate physical and intellectual development results from malnutrition in vulnerable p...
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Research Article
Knowledge, Attitudes, and Practices Regarding Dietary Diversity Among Pregnant Women in Mbulu District, Tanzania
Issue:
Volume 14, Issue 5, October 2025
Pages:
297-310
Received:
19 May 2025
Accepted:
26 August 2025
Published:
15 September 2025
Abstract: Background: Dietary diversity is crucial for maternal and fetal health. However, little is known about pregnant women's knowledge, attitudes and practices (KAP) regarding dietary diversity. This study aimed to evaluate the KAP status on dietary diversity among pregnant women in Mbulu district, Tanzania. Methods: A cross-sectional study was conducted among 384 pregnant women were selected by using a systematic random sampling. Eight health facilities were selected using a purposive sampling method. Data were collected through face-to-face interviews conducted by trained enumerators using a structured, pretested and interviewer-administered questionnaire. Statistical analysis was performed using Statistical Package for Social Sciences (SPSS) version 25. Results: Among the 384 participants, 219 (57%) were aged 25–40 years. Overall, 295 (76.8%) lacked adequate knowledge, 273 (71.1%) had negative attitudes, and 233 (60.7%) demonstrated poor practices regarding dietary diversity. Pregnant women residing in urban areas were nearly twice as likely to be knowledgeable as those in rural areas (AOR = 1.96, 95% CI: 1.15 - 3.33). A higher household monthly income (> 500,000 TZS) was significantly associated with greater knowledge (AOR = 2.49, 95% CI: 1.21 - 5.13). Similarly, those earning between 250 000–500 000 TZS were 1.89 times more likely to be knowledgeable than those earning < 250 000 TZS (AOR = 1.89, 95% CI: 1.05 - 3.41). Urban residents were also 1.81 times more likely to have a positive attitude compared to rural residents (AOR = 1.81, 95% CI: 1.11 - 2.94). Conclusion: Knowledge, attitudes, and practices regarding dietary diversity among pregnant women were generally low. Urban residence and higher household income were significantly associated with better dietary diversity knowledge, while urban residence was also linked to more positive attitudes. No significant factors were identified associated with dietary diversity practices.
Abstract: Background: Dietary diversity is crucial for maternal and fetal health. However, little is known about pregnant women's knowledge, attitudes and practices (KAP) regarding dietary diversity. This study aimed to evaluate the KAP status on dietary diversity among pregnant women in Mbulu district, Tanzania. Methods: A cross-sectional study was conducte...
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Research Article
Nutritional Quality, Lipid, Mineral Profiling and Antioxidant Activities of Moringa Oleifera Seeds from Senegal
Issue:
Volume 14, Issue 5, October 2025
Pages:
311-322
Received:
1 August 2025
Accepted:
25 August 2025
Published:
19 September 2025
DOI:
10.11648/j.ijnfs.20251405.14
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Abstract: Oilcakes are defined as by-products of oilseeds processing. They are usually considered as a primary source of protein in animal diets. This study aims to compare physicochemical characteristics of oils and oilcakes produced from Moringa oleifera seeds (MOS) in order to better understand their diverse properties. These characteristics govern their nutritional profiles, stability and functional attributes, thus impacting the sensory qualities and shelf-life of food products. The roasted seeds were subjected to a traditional pressing to produce M. oleifera seed oil (MOSO) and its residual oilcake (MOOC) left after extraction process. MOS, MOSO, and MOOC were subjected to analysis of mineral elements, protein content, fatty acid composition, total polyphenols, total flavonoids, condensed tannins, and antioxidant activity. Mineral profiling revealed higher levels of phosphorus, potassium, calcium, magnesium, and iron in MOOC to the MOS. The total protein content of the MOS and MOOC was respectively 7.74 ± 0.01% and 5.96 ± 0.01%. For bioactive compounds, the MOS and MOOC showed a notable flavonoids content, with values respectively of 17.64 ± 0.55 mg QE/g DM and 14.86 ± 0.23 mg QE/g DM. While for total phenolic content, it was around 1.43 ± 0.06 mg GAE/g DM for the MOS and 2.65 ± 0.04 mg GAE/g DM for the MOOC. Similarly, high FRAP and DPPH activities were recorded, with values of 17.38 ± 0.88 mg AAE/g DM and 6.08 ± 3.82 mg AAE/g DM, respectively. The MOSO was characterized by high amount of monounsaturated fatty acids, such as oleic acid with a value reaching 69.56 ± 0.1% (cis). The results of this study showed that MOS and MOOC are a rich source of nutrients such as minerals, oil and fatty acids. The high content of unsaturated fatty acids, mainly oleic acid, makes the MOSO a valuable food for human consumption with a real impact on health and well-being.
Abstract: Oilcakes are defined as by-products of oilseeds processing. They are usually considered as a primary source of protein in animal diets. This study aims to compare physicochemical characteristics of oils and oilcakes produced from Moringa oleifera seeds (MOS) in order to better understand their diverse properties. These characteristics govern their ...
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Research Article
Food Mineral Diversity Among Leafy Indigenous Vegetables
Atoyebi John Olayinka*,
Oluwasanmi Moses Odeniran
Issue:
Volume 14, Issue 5, October 2025
Pages:
323-327
Received:
27 September 2024
Accepted:
22 October 2024
Published:
19 September 2025
DOI:
10.11648/j.ijnfs.20251405.15
Downloads:
Views:
Abstract: There are five main classes of indigenous vegetables, namely: Leaf vegetables like amaranth, Fruit vegetables like African eggplant, Pulse and seed vegetables like cowpea, Tuber vegetables like sweet potato and the special class referred to as other vegetables of which for example cauliflower belongs. This work therefore examined food mineral potentials and diversity among five (5) leafy vegetables namely; Water leaf (Talinum triangulaire), Biter leaf (Venonia amygdalina, Ugu leaf (Telfaria occidentalis), Basella alba (green) and Basella alba (red). Leafy samples each of 0.52g slurry of the vegetables above were put in clean ceramic crucibles in duplicate and were placed in a cool muffle furnace and ramp at a temperature of 5000C over a period of 2 hours. They were allowed to remain at 5000C for another 2 hours before cooling down. The samples were later transferred into a desiccator. Each of the sample was now poured into already labelled 50ml centrifuge tube. The crucibles were then first rinsed with 5ml of distilled water into the centrifuge tubes and later with 5ml of the aqua regia solution. This process was repeated, so as to make a total volume of 20ml. The supernatants were now decanted into clean vials and mineral analysis were determined using flame atomic absorption spectrophotometer. The results of the analysis revealed that the amount of iron (Fe) was highest in Basella aalba (species red) with 318.15ppm, followed by Telfaria occidentalis (ugu) with 261.22ppm; while the least amount was obtained in water leaf with 76.60ppm and Venonia amygdalina with 100.94ppm. For the amount of manganese (mn), the highest amount was obtained in water leaf with 320.63ppm, followed by Venonia amygdalina with 307.52ppm while the least amount were obtained in Basella alba (green species) with 135.59ppm and Telfaria occidentalis with 49.26ppm. For the amount of Sodium (Na), the highest amount was obtained in Basella alba (green speciies) with a value of 127.29ppm. Nitrogen (N) amount was highest in Telfaria occidentalis with 6.03% followed by Basella alba (red species) at 5.78%, while the least amount were found in water leaf with 4.37% and Basella alba (green species) with 1.65%. The work concludes that it is necessary to take these vegetables at intervals together, as this would improve the level of mineral bio-availability to be used by the body systems, and by so doing enhancing dietary diversity pattern of indigenous vegetable consumption which is needed to improve our health and eliminate deficiency diseases.
Abstract: There are five main classes of indigenous vegetables, namely: Leaf vegetables like amaranth, Fruit vegetables like African eggplant, Pulse and seed vegetables like cowpea, Tuber vegetables like sweet potato and the special class referred to as other vegetables of which for example cauliflower belongs. This work therefore examined food mineral poten...
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Deless Edmond Thiemele
