International Journal of Food and Nutrition Research


Drivers of Food Choice among Lactating Women: The Case of Debrebirhan Town, North Shoa Zone, Amhara Region, Ethiopia

Research Article of International Journal of Food and Nutrition Research Drivers of Food Choice among Lactating Women: The Case of Debrebirhan Town, North Shoa Zone, Amhara Region, Ethiopia Gesessew Kibr1*, Afework Mulugeta 2, Tafese Bosha3 1Department of Food Science and Nutrition, Wollega University, Shambu, Ethiopia; 2Department of Public Health, Mekelle University, Mekelle, Ethiopia;3School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia While access to foods and more information on healthy eating are important, decisions to adopt health-enhancing behavior of lactating women (nutritional vulnerable group) are often constrained by socio-economic barriers, personal and food related drivers that influence food choice. Therefore, this study aimed to assess drivers of food choice, & socio-economic variables associated with drivers of food choice among lactating women in Debrebirhan Town. A survey study was conducted on 423 randomly selected lactating women. Data was collected by face to face interview and analyzed via SPSS version 20. Logistic regression analysis was used to find association b/n socio-economic variables and drivers of food choice. P-value < 0.05 was taken as statistically significant. Influences of religion, price, preparation convenience, health value and taste during food choice were responded by above half of women (92%, 84%, 83%, 66% & 56%). From multivariate analysis of binary logistic regression, influence of mood in food choice was associated to age (15-25 and 26-35 years) and estimated monthly income (≤3500 vs.>3500 ETB) with AOR (95%CI) of 3.24(1.3-8.08), 3.95(1.85-8.4) and 1.83(1.03-3.24). Age (15-25 & 26-35 years) was associated to choosing of foods for weight management with AOR (95%CI) of 2.64(1.12-6.22) and 3.52(1.66-7.43). 15-25 years’ age and self-employee were linked to religion influence in food choice with AOR (95%CI) of 0.09(0.01-0.48) and 4.13(1.4-12.24). Age (15-25 & 26-35 years), education (no, primary & secondary) and being housewife were associated to choosing of foods for their health value ...

Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum)

Research Article of International Journal of Food and Nutrition Research Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum) Felix Narku Engmann1* and Rita Elsie Sanful2 1Faculty of Applied Sciences and Technology, Kumasi Technical University, Kumasi, Ghana; 2Department of Hotel, Catering and Institutional Management, Cape Coast Technical University, Cape Coast, Ghana In this study, the eating qualities and physicochemical properties of three fufu samples were produced and evaluated, while the functional properties of the fufu flours were also determined. The results obtained for the functional properties of swelling power were 12.26, 12.13, and 12.35; solubility 8.73, 6.79 and 5.27; water binding capacity 276.15, 261.02 and 280.05; bulk density 0.53, 0.56 and 0.76; pH 6.4, 6.3 and 6.8; and dispersibility 59.2, 59.8 and 8.68 for samples A, B and R, respectively. Sample R (control) had the highest mean values for water binding capacity, pH, swelling power and bulk density while sample A had the highest mean value for solubility. Sample B had the lowest mean values for all the functional properties measured while Sample R (commercial yam fufu) was liked most in terms of aroma, taste, colour, mouldability and texture. From the results, sample A (80% bitter yam flour and 20% cassava starch) had relatively better sensory attributes than sample B (70% bitter yam flour and 30% cassava starch), as well as better functional properties. Keywords: bitter yam, cassava starch, bulk density, dispersibility, swelling power, Water Binding Capacity ...

A Quantitative Assessment of the Nutritional Value of the Food for the School Nutrition Programme in KwaZulu-Natal Province, South Africa

Research Article of International Journal of Food and Nutrition Research A Quantitative Assessment of the Nutritional Value of the Food for the School Nutrition Programme in KwaZulu-Natal Province, South Africa Tafirenyika Mafugu1 and Tecklah Usai2 1Kwantebeni Comprehensive High School, Pinetown, South Africa 2Midlands State University, Zimbabwe The aim of the study was to determine the nutritional value of the food for the school nutritional programme in one district in KwaZulu-Natal Province. A positivist research paradigm and a quantitative research approach were used in the study. Furthermore, a cross-sectional research design was utilized. The quantitative data was analysed using SPSS and Excel and was presented in texts and tables. The study found that the average daily intake per learner from the school nutrition programme was 218 Kcal energy, 7.7g of protein, 1.8g of fat and 3.2g of dietary fibre. These were all below 30% of RDA values. The observed mean protein, energy and vitamin K intakes per child per day were significantly lower than the expected mean intake for the nutrients. Intakes of other nutrients were within the limits of the prescribed amounts according to the menu quantity schedule.There were variations in the nutrient intake among learners in different schools due to inconsistent supply of food items by service providers. Keywords: school feeding programme, school nutrition, nutrients, nutritional value, balanced diet, recommended dietary allowances ...

Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours

Research Article of International Journal of Food and Nutrition Research Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours Kiin-Kabari DB*, Akusu MO and Osemene-Onwochei AG Department of Food Science and Technology, Rivers State University, P, M, B. 5080, Port Harcourt, Nigeria The micronutrient composition of complementary foods produced from blends of cereal (millet/maize), soybean and monkey kola flours were evaluated. Seven millet-based blends (A1 to G1) and maizebased blends (A2 to G2) were analyzed for total carotene content. Thereafter, 100% millet, 100% maize, the two millet and maize based blends that had the highest carotene content were analyzed for total minerals (Ca, Mg, P, Fe, and Zn) and their bio-availability comparing with a commercially available complementary product (cerelac maize) which served as control. The total carotene content of the test samples ranged from 27.69 to 164.58μg/100g in the milletbased blends and from 233.61 to 464.48μg/100g in the maize-based blends. Sample G1 and all the maize-based blends were found to be higher in total carotene when compared to the control. Total mineral content result showed that calcium ranged from 91.09 to 121.59mg/100g and their bioavailability ranged from 44.14 to 67.96% while the control had a total calcium content of 337.15mg/100g and a bio-availability of 58.92%. Magnesium in the test samples ranged from 10.44 to 12.29mg/100g and bio-availability of 82.56 to 99.33% while the control was found to be 11.18mg/100g and a bioavailability of 87.65%. Phosphorous was from 7.32 to 17.12mg/100g and bio-availability was from 54.48 to 81.43% but the control had 17.12mg/100g and a bio-availability of 61.35%. Iron had a range of 9.31 to 26.27mg/100g and bio-availability from 8.19 to 64.81%, whereas the control had 27.74mg/100g and a bio-availability of 51.47%. Zinc from 1.85 to 6.27mg/100g and bio-availability of 51.62 to 74.71% while ...

Dr. Xue Wu ZHANG
Professor, South China University of Technology, 381 Wushan Road, Guangzhou 510640, People’s Republic of China

Dr. Yuan Soon Ho
Distinguished Professor/Director, Graduate Institute of Medical Science, College of Medicine, Taipei Medical University

Prof. Dr. Mahmoud Abd-Allah Mohamed Saleh
Chief Researcher , Special Food & Nutrition, Dept., Food Technology Res. Inst (FTRI), Agric. Res. Center, (ARC), 9 El-Gamma st., Giza, Egypt

Dr. Khaled Saad Zaghloul Ali
Associate Professor, Faculty of Medicine, Pediatric Department, Assiut University

Dr. Jiban Shrestha
Scientist, Nepal Agricultural Research Council, National Maize Research Program, Rampur, Chitwan, Nepal

Dr. Vikas Kumar
Assistant Professor (Food Technology and Nutrition), School of Agriculture, Lovely Professional University

Dr. Majid Sharifi-Rad
Department of Range and Watershed Management, Faculty of Natural Resources, University of Zabol

Dr Rodney Alexandre Ferreira Rodrigues
Universidade Estadual de Campinas, Centro Pluridisciplinar de Pesquisas Químicas e Biológicas

Dr. Carolina Veronezi
Research Scientist & Teacher, University of the State of Minas Gerais – UEMG and Union of Great Lakes Colleges – UNILAGO

Dr. Pankaj Kumar Singh
Assistant Professor, Department of Animal Nutrition, Bihar Animal Sciences University

Dr. Guang Hao
Georgia Prevention Institute, Department of Population Health Sciences, Medical College of Georgia. Augusta University

Dr. Umar Farooq
Associate Professor, Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture

Dr. Ionel BONDOC
Associate Professor, University of Agricultural Sciences and Veterinary Medicine Iasi, Faculty of Veterinary Medicine Iasi (ROMANIA), Department of Public Health

Dr. Leqi Cui
Assistant Professor, Xi’an Jiaotong University, Shaanxi, China

Dr. Heba Hassan Abd-El Azim Salama
Associate Professor, National Research Centre, Food Industries and Nutrition Division

Dr. Jong-Bang Eun
Professor, Department of Food Science and Technology, College of Agriculture and Life Science, Chonnam National University

Dr. Monica BUTNARIU
Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania,

Dr. Victor Hugo Gomes Sales
Professor, Department of food technology, Instituto Federal do Amapá

Dr. Kamila Nascimento
PhD in Food Science and Technology – Federal Rural University of Rio de Janeiro – RJ, Brazil

Dr. Krešimir Mastanjević
Assistant Professor, Name and address of employer, Type of business or sector University in Osijek, Faculty of Food Technology, Franje Kuhača 20, 31000 Osijek, Croatia Science and higher education

Dr. Theophine Akunne
Department of Pharmacology and Toxicology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria

Dr Kasim S. Abass
Assistant Professor, College of Nursing, University of Kirkuk

Dr Zhuo Wang
The Wistar Institute, Philadelphia, PA

Dr. Sheikh Adil Hamid
Assistant Professor, Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry

Dr Nishant P. Visavadiya
Biodesign Institute, Arizona State University, USA

Dr. Poliana Mendes de Souza
Federal University of Vales do Jequitinhonha e Mucuri

Dr. Rajinder Pal Singh Bajwa
Niagara Falls Mem Med Center, Division of Infectious Diseases, 621 Tenth Street, Niagara Falls, NY 14301.

Dr. Subrota Hati
Assistant Professor, Dept. Dairy Microbiology, Anand Agricultural University

Dr. İlknur UCAK
Assistant Professor, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University

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References: References should be listed in a numbered citation order at the end of the manuscript. DOIs and links to referenced articles should be added if available. Abstracts and talks for conferences or papers not yet accepted should not be cited. Examples Published Papers: 

1. Agustina Irazusta, Russell Caccavello, Luis Panizzolo, Alejandro Gugliucci, Alejandra Medrano. The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients. International Journal of Food and Nutrition Research, 2018; 2:14. DOI: 10.28933/ijfnr-2018-09-1001 
2. Rabia Syed and Ying Wu.A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research, 2018; 2:15. DOI: 10.28933/ijfnr-2018-09-0301

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