International Journal of Nutrition and Food Sciences

Volume 13, Issue 5, October 2024

  • Research Article

    Development of Fruit Based Flavored White Cheese

    Nesru Zeynu*, Yadesa Abeshu, Zerihun Asefa, Esayas Abrha

    Issue: Volume 13, Issue 5, October 2024
    Pages: 158-165
    Received: 21 May 2024
    Accepted: 13 June 2024
    Published: 11 September 2024
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    Abstract: Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and s... Show More
  • Research Article

    Malnutrition Diagnosis Among Cancer Outpatients Using Malnutrition Universal Screening Tool in Nyeri County Referral Hospital, Kenya

    Dorothy Bundi*, Peter Chege, Regina Kamuhu

    Issue: Volume 13, Issue 5, October 2024
    Pages: 166-173
    Received: 8 August 2024
    Accepted: 28 August 2024
    Published: 20 September 2024
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    Abstract: Cancer burden remain unacceptably high with global incidence of 19.3 Million and 10million cancer mortalities according to the 2020 global cancer estimates. There has been notable improvement in cancer care in Kenya but malnutrition in cancer patients remain highly under-recognised and the malnutrition screening tools remain under-utilised especial... Show More
  • Research Article

    High Food Potential Seeds: Physicochemical Composition of Cucurbit Cultivars in Ivory Coast

    Nikiema Diakaridja*, Dosso Ouehi, Valentin Romain, Lacroux Éric, Cerny Muriel, Mouloungui Zéphirin, Koua Oi Koua

    Issue: Volume 13, Issue 5, October 2024
    Pages: 174-184
    Received: 9 August 2024
    Accepted: 2 September 2024
    Published: 20 September 2024
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    Abstract: The richness in protein and oil of curcubit seeds is highly coveted in the food field. In addition, in the cosmetics industry, it is a very popular ingredient. The oils of these seeds contain a diversity of fatty acids that can be advantageous during topical application. This study evaluated the physicochemical properties of the seeds and seed oils... Show More
  • Research Article

    Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils

    Bob Wilfrid Loumouamou*, Celestine Kiminou Ngounga, Eliane Therese Biassala, Chanty Ulysse Guen-Koud Auckana Ngala, Alain Brice Vouidibio Mbozo, Anicet Frederic Binaki, Jean-Mathurin Nzikou

    Issue: Volume 13, Issue 5, October 2024
    Pages: 185-198
    Received: 9 August 2024
    Accepted: 4 September 2024
    Published: 20 September 2024
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    Abstract: Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagena... Show More
  • Research Article

    Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time

    Siti Maryam*, I Dewa Ketut Sastrawidana, I Ketut Sudiana, I Nyoman Sukarta

    Issue: Volume 13, Issue 5, October 2024
    Pages: 199-208
    Received: 28 August 2024
    Accepted: 14 September 2024
    Published: 29 September 2024
    DOI: 10.11648/j.ijnfs.20241305.15
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    Abstract: Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermenta... Show More
  • Research Article

    Dietary Practices of Cancer Outpatients at Nyeri County Referral Hospital, Kenya; A Cross Sectional Survey

    Dorothy Bundi*, Peter Chege, Regina Kamuhu

    Issue: Volume 13, Issue 5, October 2024
    Pages: 209-218
    Received: 30 August 2024
    Accepted: 18 September 2024
    Published: 29 September 2024
    DOI: 10.11648/j.ijnfs.20241305.16
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    Abstract: The global burden of non-communicable diseases remains unacceptably high and Kenya is among the countries experiencing an epidemiological transition from the communicable to non-communicable diseases. In Kenya, cancer is the second leading cause of non-communicable disease related mortalities after the cardiovascular diseases and Nyeri County is am... Show More
  • Research Article

    Prospective Analysis of Dietary Risk Factors Involved in the Occurrence of Epigastralgia Among Students of Felix Houphouët Boigny University in Ivory Coast

    Anon Franck-Donald N’Guessan*, Kouamé Hermann Yeboué, Francis Béranger Angelo Aka, Purifine Sassor Odile Aké-Tano, Ahoua Yapi

    Issue: Volume 13, Issue 5, October 2024
    Pages: 219-226
    Received: 30 August 2024
    Accepted: 19 September 2024
    Published: 29 September 2024
    DOI: 10.11648/j.ijnfs.20241305.17
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    Abstract: This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of analyzing the dietary risk factors involved in the occurrence of epigastralgia among students of Felix Houphouët Boigny University in Ivory Coast. This is a food and health consumption survey carried out from October 15, 2016 to February 1... Show More