International Journal of Nutrition and Food Sciences

Volume 6, Issue 3, May 2017

  • Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama

    Issue: Volume 6, Issue 3, May 2017
    Pages: 118-121
    Received: 13 February 2017
    Accepted: 23 February 2017
    Published: 9 March 2017
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    Abstract: Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be ha... Show More
  • Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

    Chibor Bariwere Samuel, Kiin-Kabari David Barine, Eke-Ejiofor Joy

    Issue: Volume 6, Issue 3, May 2017
    Pages: 122-128
    Received: 27 February 2017
    Accepted: 11 March 2017
    Published: 28 March 2017
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    Abstract: Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil sample... Show More
  • Effects of Steam Explosion Processing on Quality of Red Beans

    Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie

    Issue: Volume 6, Issue 3, May 2017
    Pages: 129-133
    Received: 26 February 2017
    Accepted: 20 March 2017
    Published: 7 April 2017
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    Abstract: Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springines... Show More
  • Determinants of Obesity Among Women of Childbearing Age in Urban Areas of Ethiopia

    Wubegzier Mekonnen, Alemayehu Bogale

    Issue: Volume 6, Issue 3, May 2017
    Pages: 134-138
    Received: 24 May 2016
    Accepted: 1 June 2016
    Published: 28 April 2017
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    Abstract: Background: Obesity is a major public health problem in both developed and developing countries. Its prevalence is increasing rapidly and reached epidemic proportions globally. Evidence suggests that the situation is likely to get worse especially among women because women tend to gain greatest amount of weight during their child-bearing age, putti... Show More
  • Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours

    Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago

    Issue: Volume 6, Issue 3, May 2017
    Pages: 139-143
    Received: 15 March 2017
    Accepted: 30 March 2017
    Published: 17 May 2017
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    Abstract: Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis... Show More
  • Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda

    Benson Oloya, Christopher Adaku, Emmanuel Ntambi, Morgan Andama

    Issue: Volume 6, Issue 3, May 2017
    Pages: 144-148
    Received: 21 March 2017
    Accepted: 10 April 2017
    Published: 25 May 2017
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    Abstract: Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a ... Show More