International Journal of Nutrition and Food Sciences

Volume 6, Issue 6, November 2017

  • The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates

    Mohammad Reza Mehrasebi, Roohangiz Moradjoo, Zohre Farahmandkia, Jamshid Mohammadi

    Issue: Volume 6, Issue 6, November 2017
    Pages: 215-220
    Received: 18 July 2016
    Accepted: 21 June 2017
    Published: 25 September 2017
    Abstract: Background: Pesticides residues on foods are potentially toxic to humans. They may induce adverse health effects such as cancer, effects on reproduction, immune and nervous system complications. One of the important goals of public and environmental health officials is reducing exposure to pesticide residues on foods. Materials and methods: In the ... Show More
  • Intelligent Prediction of Abalone Boiling Time and Temperature Using Apparent Characteristics

    Xiaoyan Fang, Jiaxu Dong, Huihui Wang, Xu Zhang, Xueheng Tao

    Issue: Volume 6, Issue 6, November 2017
    Pages: 221-227
    Received: 2 August 2017
    Accepted: 26 August 2017
    Published: 26 September 2017
    Abstract: In this study, changes in the apparent characteristics of abalone under a range of boiling temperatures and times were assessed. The trends of shape, color, and texture were statistically analyzed, while the Back Propagation (BP) neural network model was established by monitoring these 3 characteristics under different times and temperatures. This ... Show More
  • Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding

    Arukwe Dorothy Chinomnso, Nwanekezi Emmanuel Chidi, Okorie Stanislaus Udeze

    Issue: Volume 6, Issue 6, November 2017
    Pages: 228-236
    Received: 27 July 2017
    Accepted: 14 August 2017
    Published: 26 October 2017
    Abstract: Combined effects of different processing methods of pigeon pea on the protein qualities of formulated diets using rat feeding were investigated. Eight sets of diets were formulated from pigeon pea flour sample that was soaked (control i.e. diet SoPPF), soaked and boiled (diet SoBPPF), soaked and fermented (diet SoFPPF), soaked, boiled and fermented... Show More
  • Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso

    Fatoumata Hama-Ba, Bougouma Boniface, Madina Konaté, Rasmata Dabo, Moussa Moustapha, Brehima Diawara

    Issue: Volume 6, Issue 6, November 2017
    Pages: 237-242
    Received: 12 May 2017
    Accepted: 22 May 2017
    Published: 17 November 2017
    Abstract: Traditional African snacks are very little known to the people. The objective of this study is to present the importance of consumption, the process and the nutritional value of a snack traditionally consumed in Burkina Faso. Consumption surveys were conducted among 250 adults in rural and urban areas Lebda and Kaya in the north center area of Burk... Show More
  • Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality

    Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, Marcos Venânces De Souza Leão, Rejane de Albuquerque Ribeiro de Sá Costa

    Issue: Volume 6, Issue 6, November 2017
    Pages: 243-249
    Received: 6 October 2017
    Accepted: 25 October 2017
    Published: 8 December 2017
    Abstract: The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the o... Show More
  • Post-Marketing Quality Control of Preterm Infant Formulas Commercialized in Abidjan, Côte d'Ivoire

    André Philippe Sawa Kpaibé, François Nicaise Bony, Marc Olivier Koffi, Michèle Aké

    Issue: Volume 6, Issue 6, November 2017
    Pages: 250-253
    Received: 8 December 2017
    Accepted: 23 December 2017
    Published: 16 January 2018
    Abstract: The nutritional reserves of premature infants are generally lower than those of full-term children. The needs of the premature infant are greater. Pre-infant formulas are specially formulated to contribute to growth and development of premature infants and are available in several distribution channels in Côte d'Ivoire. Nutrients such as proteins, ... Show More