International Journal of Nutrition and Food Sciences

Volume 5, Issue 2, March 2016

  • Quality Attributes of the Most Common Consumed Fresh Fish in Saudi Arabia

    Shady Mohammed ElShehawy, Ali Abd El-Fatah Gab-Alla, Hamed Mohammed Mutwally

    Issue: Volume 5, Issue 2, March 2016
    Pages: 85-94
    Received: 8 February 2016
    Accepted: 21 February 2016
    Published: 2 March 2016
    Downloads:
    Views:
    Abstract: Although fish is an important food as a source of high biological value of protein and polyunsaturated fatty acids such as EPA and DHA, fish is a fast perishable food because of the high water activity and the high enzymatic activity in fish viscera. The main target of this study was to evaluate some sensory and chemical attributes of fresh fish sa... Show More
  • Microbiology (Endobacteriology) of Fruit and Vegetable Crops: An Expanded and Continuing Study

    Jack R. Edelman, Yue J. Lin

    Issue: Volume 5, Issue 2, March 2016
    Pages: 95-104
    Received: 21 January 2016
    Accepted: 17 February 2016
    Published: 4 March 2016
    Downloads:
    Views:
    Abstract: Many commercial fruits and vegetables consumed regularly by the public were tested for the presence and identification of bacteria within their inner flesh/pulp. Our recent previous work has shown that many commercial fruits and vegetables contain various species of resident bacteria, a science we have termed ‘endobacteriololgy’. Fruits and vegetab... Show More
  • Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea

    Danbaba Nahemiah, Iro Nkama, Mamudu Halidu Badau

    Issue: Volume 5, Issue 2, March 2016
    Pages: 105-116
    Received: 2 October 2015
    Accepted: 13 October 2015
    Published: 8 March 2016
    Downloads:
    Views:
    Abstract: Instant porridge from low grade broken rice fractions blended with cowpea to enhance protein quantity and quality was developed in this study through extrusion cooking technology. Response Surface Methodology (RSM) and Central Composite Rotatable Design (CCRD) were adopted for the formulation and optimization of the process variables. The main obje... Show More
  • Consumption of Whole Grains by a Sample of Saudi Adults

    Jozaa Zaidan Al Tamimi

    Issue: Volume 5, Issue 2, March 2016
    Pages: 117-123
    Received: 23 February 2016
    Accepted: 5 March 2016
    Published: 16 March 2016
    Downloads:
    Views:
    Abstract: This study aimed to assess the consumption of grain groups and their products in a sample of adult Saudis in Riyadh and to determine how much of whole grains and their products were consumed. The study adopted a descriptive method in which a questionnaire designed to include demographic data, a semi-quantitative dietary frequency form and questions... Show More
  • Comparative Study of Selenium-Enriched Conditions from Ganoderma lucidum and Yeasts

    Liu Pei-Li, Wang Da-Yan, Hao Yong-Chun, Huang Shu-Ming

    Issue: Volume 5, Issue 2, March 2016
    Pages: 124-128
    Received: 17 January 2016
    Accepted: 28 January 2016
    Published: 22 March 2016
    Downloads:
    Views:
    Abstract: This paper compared the conditions of selenium-enriched from Ganoderma lucidum and yeasts. The optimal conditions for shake flask were carried out by a single factor test and orthogonal test L9(34), giving a comparative study on the ability of biotransformation of inorganic selenium between Ganoderma lucidum and yeasts. The orthogonal experimental ... Show More
  • Comparative Analysis of Some Trace Element Contents of Staple Cereals Grown in Plateau State, North-central Nigeria

    Kiri Hashimu Jaryum, Samuel Yusufu Gazuwa, Olukemi Dayok, Justina Ononye Onyeka

    Issue: Volume 5, Issue 2, March 2016
    Pages: 129-133
    Received: 29 February 2016
    Accepted: 11 March 2016
    Published: 24 March 2016
    Downloads:
    Views:
    Abstract: Cereals account for more than half of the staple foods of the population in sub-Saharan Africa and Asia. Elemental composition of foodstuffs varies according to genetic and environmental factors, with environment playing a greater role for the crop type. In this study, four trace elements were determined in four staple cereal foodstuffs consumed in... Show More
  • Malnutrition Among Basic Schools’ Children of Elshagalwa Village, Shendi Locality, Sudan

    Faroug Bakheit Mohamed Ahmed, Esam-Eddin Bakheit Mohamed Ahmed

    Issue: Volume 5, Issue 2, March 2016
    Pages: 134-138
    Received: 11 February 2016
    Accepted: 5 March 2016
    Published: 28 March 2016
    Downloads:
    Views:
    Abstract: In this cross-sectional community based study, first class children of six basic school children (three male schools and three female schools) of Elshagalwa village, north of Shendi town were subjected to determine their nutritional status by assessing total serum protein and serum albumin. The method s of our study included a questionnaire in orde... Show More
  • Watermelon Seeds as Food: Nutrient Composition, Phytochemicals and Antioxidant Activity

    Betty Tabiri, Jacob K. Agbenorhevi, Faustina D. Wireko-Manu, Elsa I. Ompouma

    Issue: Volume 5, Issue 2, March 2016
    Pages: 139-144
    Received: 7 March 2016
    Accepted: 18 March 2016
    Published: 30 March 2016
    Downloads:
    Views:
    Abstract: Watermelon (Citrullus lanatus) seeds are often discarded while the fruit is eaten. In this study, seeds of three (3) varieties of watermelon (Charleston gray, Crimson sweet and Black diamond) were analyzed for their proximate, minerals, phytochemicals, total phenols content and antioxidant activity. The proximate analysis and phytochemicals screeni... Show More