Journal of Food and Nutrition Sciences

Volume 5, Issue 4, July 2017

  • Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

    Siti Nurdjanah, Neti Yuliana, Sussi Astuti, Jeri Hernanto, Zukryandry Zukryandry

    Issue: Volume 5, Issue 4, July 2017
    Pages: 140-146
    Received: 24 February 2017
    Accepted: 17 April 2017
    Published: 3 June 2017
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    Abstract: Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple swee... Show More
  • Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia Esculenta (Godere) Grown in Wolaita Zone, Ethiopia

    Habtamu Azene, Tesfahun Molla

    Issue: Volume 5, Issue 4, July 2017
    Pages: 147-154
    Received: 11 May 2017
    Accepted: 5 June 2017
    Published: 29 June 2017
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    Abstract: Taro corms of Boloso variety grown in southern region of Ethiopia was exposed to processing such as boiling, frying and fermentation were investigated for proximate, mineral and anti-nutritional factors. Proximate compositions of Boloso raw were found to contain moisture- 67.64%, crude ash-3.92%, crude fiber-5.8%, crude protein-6.62%, crude fat-0.6... Show More
  • Effect of Soybean Fortified Porridges on the Nutritional Status of Pre-school Children 3-5Years Old from Western Kenya

    Amos Kipkemoi Ronoh, Gertrude Mercy Were, Florence Wakhu-Wamunga, John Brian Wamunga

    Issue: Volume 5, Issue 4, July 2017
    Pages: 155-161
    Received: 15 May 2017
    Accepted: 23 May 2017
    Published: 12 July 2017
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    Abstract: Protein and energy malnutrition continues to be a global health problem particularly in Sub-Saharan Africa. This is attributed to high levels of poverty where most households cannot afford animal source proteins. Cheaper and sustainable legumes can be used to address this. To evaluate the effect of soybean fortified porridges on the nutritional sta... Show More
  • Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil

    Amina Abdelrhim Belal, Faroug Bakheit Mohamed Ahmed

    Issue: Volume 5, Issue 4, July 2017
    Pages: 162-166
    Received: 25 February 2017
    Accepted: 15 March 2017
    Published: 12 July 2017
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    Abstract: This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical... Show More