International Journal of Food and Nutrition Research


Profile of cacao cultivated in Colombia: a study based on standardized methods, indicators of quality and variety

Research Article of International Journal of Food and Nutrition Research Profile of cacao cultivated in Colombia: a study based on standardized methods, indicators of quality and variety Maritza Gilab, Carolina Bedoyab, Luz Alzateb, Julian Londono-Londonoc aUniversidad Nacional de Colombia. Facultad de Ciencias Agrarias. Medellín-Antioquia Colombia. bCorporación Universitaria Lasallista. Grupo de investigación de Ingeniería de Alimentos, GRIAL. cAgrosavia Several modifications have been reported for methods used to recognize varieties and the quality of cocoa during post-harvest. This situation has limited comparable and competitive profiles. For this reason, the aim of this study was to standardize the methodologies to evaluate the bromatological, and physicochemical profile of raw, fermented and dried cocoa of four clones from Colombia, in order to identify its quality during post-harvest and between varieties. Fat content: Six solvents were evaluated using Soxhlet and an alternative method assisted by Ultrasound. Total acidity: It was optimized with respect to time by using centrifugation. Antioxidant capacity: Two solvent systems were evaluated to obtain the higher recovery of cocoa extract in the determination of polyphenols and antioxidant capacity. Fermentation index: The difference among the varieties as well as raw and well-fermented cocoa was calculated by using the anthocyanins absorbance ratio. Finally, the experiments were conducted in a completely randomized design. One-way analysis of variance. Hexane was the most efficient solvent for the extraction of fat content. The use of centrifugation instead of filtration during the determination of total acidity reduced the time of analysis in 25 min. acetone:water: acetic acid (70:29.5:0.5) mixture was the best system for the extraction in the determination of the antioxidant activity. The ratio of anthocyanins <1 was an indicator of well-fermented beans and raw cocoa varieties. Proteins, fiber, anthocyanins, and phenols showed significant differences between varieties, which may be convenient to classify cocoa beans. This article has been retracted ...

Formulation of a Complementary Flour with High Nutrient Density and Micronutrient Content

Research Article of International Journal of Food and Nutrition Research Formulation of a Complementary Flour with High Nutrient Density and Micronutrient Content Chikondi Memory Liomba1, 2*, Catherine Nkirote Kunyanga1 and Angela Adhiambo1 1Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya. 2Department of Agriculture Extension Services, Ministry of Agriculture, Irrigation and Water Development, Lilongwe, Malawi. Child malnutrition is one of the biggest problems affecting about 195 million under five children in low income countries, such as Malawi. The most common forms of malnutrition are protein-energy malnutrition, vitamin A deficiency, zinc deficiency and Iron deficiency anemia. Complementary foods are generally cereal based and do not meet the nutrient requirement as recommended by the World Health Organization. The aim of this study was to improve iron and zinc contents of the usual traditional maize-based complementary porridge by blending it with high energy and micronutrient rich locally available foods. Raw materials used in the formulation of the complementary flour underwent simple household level food processing technologies such soaking, roasting and germination. The control complementary flour was prepared from 100% raw maize flour. Individual complementary flours were analyzed for proximate composition using standard methods while iron and zinc were determined using atomic absorption spectrophotometer. Pumpkins had significantly high amount of iron (68 mg/100g) and energy (460.03 Kcal) compared to all the ingredients. Zinc was significantly high in pigeon peas roasted at 160 0C for 40 minutes. The protein content in pigeon peas fluctuated with raw pigeon peas having 14.69 g/100g which was significantly (P=0.05) lower than the protein content of pigeon peas roasted at 40 and 15 minutes (21.25 g and 20.2 g/100g respectively). Significant (P=0.05) increase in the mean iron and zinc contents of germinated finger millet from 11.57 to 13.57 mg/100g were observed at the 48 and 72-hour germination time respectively as compared ...

Effects of 940 MHz electromagnetic fields on Malondealdehyde content in Zeamays

Research Article of International Journal of Food and Nutrition Research Effects of 940 MHz electromagnetic fields on Malondealdehyde content in Zeamays Habibeh Zare Ph.D Biology, Department of Biology, Payame Noor University (PNU) , Iran Electromagnetic fields are examples of abiotic stresses. Nowadays, the world sinks in lesser-known species of messages and signals that encompasses the environment. So living creatures are in exposure of electromagnetic fields. Living cells are charged that are created by ions and free radicals. Electromagnetic fields with interaction between the ions particularly fero magnetic materials such as iron affect on living cells. These environmental factors can significantly affect living cells in a short time and low intensity. In this research, the effects of electromagnetic waves with high frequency of 940 MHZ on biochemical, physiological factors of seedling corn (Zea mays L) have been examined. corn seeding were put for 10 days in medium perlite and Hoagland of ½ strength. After enough growth, group of plants were treated with high-frequency electromagnetic fields with high frequency (940 MHz) for 3, 5, 7 days respectively each day 3, 5 hours. Biochemical and physiological analyzes on the samples after these steps were under control and treatment. The content of photosynthetic pigment chlorophyll a, b in electromagnetic field treatment was not significantly increased. But and level of the anthocyanin pigments in electromagnetic field treatment was reduced significantly.superoxide dismutase in leaves have been observed in high-frequency electromagnetic fields (940 MHz) compared with the control were significantly increased ...

Controversy on the role of iron and a clinical trial with intermittent iron and nutritional supplements in hair loss management

Review Article of International Journal of Food and Nutrition Research Controversy on the role of iron and a clinical trial with intermittent iron and nutritional supplements in hair loss management Dr Rajendrasingh J Rajput, M.S., M.Ch., Hair Transplant Surgeon,Member ISHRS, IAT, & AHRS India. Background: Reports dating 1932, (86 years prior) emphasise the role of iron deficiency in hair loss. However, blood tests sometimes show normal iron levels in these patients. Should we still include iron in our treatment or conclude that iron has no role in hair loss management? In an attempt to review the dilemma we have come across studies recommending intermittent iron therapy, which as a low dose supplement, can be utilized even in the absence of overt deficiencies. A clinical comparison of hair loss patients having normal haemoglobin is presented with standard 2% minoxidil treatment versus intermittent iron therapy once in three days and comprehensive iron therapy along with intermittent once in three days, inclusion of other hair nutrients, antioxidants, vitamins, calcium, aminoacids and omega 3. Objective: Review the role of iron in hair loss management. Understand why hair loss patients sometimes present with normal iron reports. Evaluate if intermittent iron therapy can help in hair loss management. Evaluate if by the same analogy, inclusion of other intermittent hair nutrients along with iron therapy can deliver better hair growth in addition to controlling hair loss. Method: Sixty women volunteers having hair loss despite normal haemoglobin, were enlisted for this prospective study. Three groups of twenty women each were created. Treatment group I, received standard hair loss treatment with 2% minoxidil. Iron therapy group II, received intermittent iron therapy and the nutrition group III, received intermittent iron with intermittent inclusion of antioxidants, vitamins, calcium, aminoacids and omega 3 which are known to benefit hair loss management. Results were evaluated ...

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. 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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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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International journal of food and nutrition research

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