International Journal of Food and Nutrition Research


Nutraceutical wild plants and their socio-economic contributions to households in Lare Woreda, Gambella Regional State, Southwest Ethiopia

Research Article of International Journal of Food and Nutrition Research Nutraceutical wild plants and their socio-economic contributions to households in Lare Woreda, Gambella Regional State, Southwest Ethiopia Thakdeal Kuet Lim1, Debela Hunde Feyyisa2 and Dereje Bekele Jiru2   1Gambella Agricultural Research Institute 2 Jimma University, College of Agriculture and Veterinary Medicine, Jimma, Ethiopia   An ethno botanical study was conducted in Lare woreda (district) of Gamella Regional State of Ethiopia with the objective of identifying the existing nutraceutical plant species having various socio-economic significances for households in the area. The study has given special emphasis on assessing the roles of these plants in diversifying food sources and healthcare of the local communities. In addition, other socio-economic benefits of the identified plant species to the rural households were also studied. 120 households from three representative administrative Kebeles were selected and interviewed using semi-structured questionnaire. In addition to household interview, other methods such as focus group discussions, key informants interview, preference ranking, and matrix scoring and ranking were also employed. Thirty seven plant species belonging to 27 families, along with their multiple household benefits were identified. Fabaceae family, which is represented by four species accounted for the largest proportion of these plants followed by Apocynaceae represented by three species. These plant species belong to different habits, which include trees, shrubs, climbers, and herbs with proportions of 31.57%, 22.05%, 5.26% and 41.12% respectively. The multiple household benefits of the plants include their use as wild food sources (especially during seasons of food deficit from the main food crops); as traditional medicines for treating both human and livestock diseases; as well as for other purposes such as fuel wood, construction materials, agricultural tools/implements, provision of shade, handcrafts or furniture making. Frequent fire, agricultural land expansion and investment activities, and timber collection and settlement are the major ...

Nutrients, phytochemicals and antioxidant properties of two tropical almond pulp

Research Article of International Journal of Food and Nutrition Research Nutrients, phytochemicals and antioxidant properties of two varieties of tropical almond (terminalia catappa) pulp *Okudu, H.O., Okudu, P.C. and Mene, L.P Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Ripe fruits of tropical almond (Terminalia catappa) of red and yellow varieties were collected from National Root Crops Research Institute (NRCRI) Umudike environs. The pulp was analyzed as eaten. The nutrient compositions were determined using AOAC techniques. Minerals were determined using wet acid digestion method for multiple nutrient determinations as described by AOAC. Gravimetric and spectrophotometric methods were used for phytochemical determinations. The anti-oxidant activity of the extracts was measured in terms of hydrogen donating or radical-scavenging ability using the stable free radical 1.1-diphenyl-2-picylhydrazyl (DPPH). Means and standard deviation were calculated and compared using student t-test. Tropical almond had moisture (82.74 – 83.68%), fiber (1.69 -1.74%), fat (0.06 – 0.07%) Protein (1.27 – 1.32%). predominate minerals were P(143.34 – 145.45mg/100g), K(234.77 -235.82mg/100g), and Ca(12.84 – 14.43ma\g/100g). Β-carotene obtained was 5540 - 5830mcg/100g, vitamin C 17.44 - 18.83mg/100g. all phytochemicals analyzed were below 1%. Radical scavenging ability of red variety of tropical almond were 18.30, 23.70, 32.40, 35.40 and 48.50% at the corresponding concentrations of 2,4,6,8, and 10ppm while the scavenging ability of the yellow variety at 2, 4, 6, 8 and 10ppm were 16.70, 21.30, 29.40, 32.50 and 43.80 respectively. The results show that consumption of tropical almond will contribute significantly to intake and health benefits Keywords: Tropical almond, Nutrients, Anti-oxidants, phytochemicals, pulp ...

Nutrients, Physicochemical and Sensory attributes of jams produced from Soursop and Pawpaw pulpds

Research Article of International Journal of Food and Nutrition Research Nutrients, Physicochemical and Sensory attributes of jams produced from Soursop and Pawpaw pulpds *Okudu, H.O. and Umahi, C.F Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Ready- to- eat soursop and pawpaw fruits were purchased from Ubani and Umuariaga markets Umuahia, Abia State. Crude protein and crude fiber ranged between 1.17-1.27% and 0.04-0.05% respectively. Ca (90.39mg/100g), Mg(143.49mg/100g), Na(290.51mg/100g) P(185.67mg/100g), I(6.67mg/100g) and Fe(0.35mg/100g) were significantly higher in pawpaw jam,while K (69.38mg/100g) was significantly higher in soursop jam. All the vitamin analysed were significantly higher in pawpaw jam. Phytochemicals were within permissible limits. pH, total titratable acidity and total soluble solids ranged between 3.24- 3.45, 0.63-0.78% and 63.45-70.71% respectively. Pawpaw and soursop jams compared fovourably with pineapple jam (commercial jam) in terms of flavor, taste and texture, but colour attribute for pawpaw jam (7.65) was significantly higher than that of pineapple jam. The results indicated that the jams particularly that of pawpaw would provide essential valuable minerals, energy and vitamin C, needed for good body development. Keywords: pawpaw lam, soursop jam, nutritional, physicochemical, sensory attributes ...

Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends

Research Article of International Journal of Food and Nutrition Research Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends Ifesan, B.O.T* Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria Mango seed and kernel are regarded as waste and have been underutilized in the food industry. This study investigated the physicochemical and antioxidant properties of mango kernel and seed flour. In addition, mango kernel flour was employed as composite flour for biscuit production. Proximate composition of mango seed and kernel include; protein (3.58%-10.48%), fat (10.01%-18.00%), crude fibre (2.48%-2.63%) and carbohydrate (64.57%-75.80%). The result of functional properties of flour from mango seed revealed that the seed possessed oil (2.80 g/ml) and water absorption capacities (4.00g/ml) that were significantly higher than that of the kernel. However, the mineral analysis showed that mango kernel had values that were significantly higher than that of the seed in calcium (896.40 mg/100g: 4122.45 mg/100g), potassium (540.50 mg/100g: 376.27 mg/100g) and magnesium (814.53 mg/100g: 474.44 mg/100g). Antioxidant activities exhibited by mango kernel were significantly higher when compared to that of mango seed in the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (98.10%; 74.70%), ferric reducing properties(72.18 mg/100g; 52.65 mg/100g), flavonoid content (42.36 mg/100g; 19.01 mg/100g) and phenol (1222.13 mg/100g; 512.33 mg/100g). The proximate composition of the biscuits produced using wheat flour and mango kernel flour in different ratios;95%:5%, 90%:10% and 85%:15% revealed that biscuits from composite flour had protein content that were significantly higher than that of 100% wheat flour (control). Sensory results showed that biscuits from wheat- mango kernel flour were scored above average for overall acceptability. Keywords: antioxidant activity; biscuit; mango seed and kernel; physicochemical property ...

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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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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