International Journal of Nutrition and Food Sciences

Volume 6, Issue 2, March 2017

  • Essential Trace Element and Mineral Deficiencies and Cardiovascular Diseases: Facts and Controversies

    Christopher Edet Ekpenyong

    Issue: Volume 6, Issue 2, March 2017
    Pages: 53-64
    Received: 28 December 2016
    Accepted: 9 January 2017
    Published: 4 February 2017
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    Abstract: Deficiencies of minerals and trace elements are common and widespread, and are associated with adverse cardiovascular endpoints. Emerging evidence indicates that, diet rich in these nutrients constitutes a modifiable lifestyle factor that might reduce the risk of cardiovascular disease (CVD). However, the clinical significance of these nutrients in... Show More
  • A Comparison of Nutritional Status of Women Suffering from Mental Illness in Urban and Rural Areas of Bangladesh

    Khan Redzwan Habib

    Issue: Volume 6, Issue 2, March 2017
    Pages: 65-70
    Received: 8 January 2017
    Accepted: 17 January 2017
    Published: 20 February 2017
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    Abstract: About 16.05% of the adult population in Bangladesh suffers from mental illness. 74% of these mentally impaired patients live in rural areas and are socially disadvantaged. Studies have identified mental disorder to be a risk factor for involuntary weight loss and malnutrition. This study aims to explore the differences in nutritional status among w... Show More
  • Evaluation of the Impact of Biofield Energy Healing Treatment (The Trivedi Effect®) on the Physicochemical, Thermal, Structural, and Behavioral Properties of Magnesium Gluconate

    Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Aileen Carol Lee, Aksana Hancharuk, Carola Marina Sand, Debra Jane Schnitzer, Rudina Thanasi, Eileen Mary Meagher, Faith Ann Pyka, Gary Richard Gerber, Johanna Catharina Stromsnas, Judith Marian Shapiro, Laura Nelson Streicher, Lorraine Marie Hachfeld, Matthew Charles Hornung, Patricia M. Rowe, Sally Jean Henderson, Sheila Maureen Benson, Shirley Theresa Holmlund, Stephen P. Salters, Parthasarathi Panda, Snehasis Jana

    Issue: Volume 6, Issue 2, March 2017
    Pages: 71-82
    Received: 20 January 2017
    Accepted: 13 February 2017
    Published: 25 February 2017
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    Abstract: Magnesium gluconate is a classical organometallic salt used for the prevention and treatment of magnesium deficiency diseases. The objective of the current research was to explore the influence of The Trivedi Effect® - Energy of Consciousness Healing Treatment on the physicochemical, thermal and behavioral properties of magnesium gluconate using PX... Show More
  • Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast

    Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou

    Issue: Volume 6, Issue 2, March 2017
    Pages: 83-87
    Received: 26 January 2017
    Accepted: 10 February 2017
    Published: 27 February 2017
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    Abstract: The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates rangin... Show More
  • Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100

    Manal Khider, Khaled Elbanna

    Issue: Volume 6, Issue 2, March 2017
    Pages: 88-98
    Received: 28 January 2017
    Accepted: 13 February 2017
    Published: 27 February 2017
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    Abstract: Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifung... Show More
  • Effects of Cooking Time on Some Antinutrients Contents and in vitro Digestibility of Leaves Proteins of Gnetum spp

    Beack Bayengue Sandrine Suzanne, Ndomou Mathieu, Sone Enone Bertin, Mpeubou Jean Calvin, Ngono Ngane Rosalie Annie, Tchiegang Clergé

    Issue: Volume 6, Issue 2, March 2017
    Pages: 99-104
    Received: 28 January 2017
    Accepted: 14 February 2017
    Published: 4 March 2017
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    Abstract: Gnetum spp are creepy lianas well known by people around Guinea Gulf most notably for their edible leaves. With the aim at contributing to nutritional valorization of these leafy vegetables, we studied the effects of cooking time on some antinutrients contents and on proteins digestibility. Phytates, phenolic compounds, tannins, oxalates and protei... Show More
  • Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

    Alozie Yetunde Ezinwanyi, Ekerette Nkereuwem Ndaeyo

    Issue: Volume 6, Issue 2, March 2017
    Pages: 105-110
    Received: 29 October 2016
    Accepted: 14 December 2016
    Published: 4 March 2017
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    Abstract: Gari was fortified with soybean, melon seed and moringa seed flours at 5% substitution level to produce Soy gari, Melon seed gari and Moringa seed gari respectively. A control sample, 100% cassava gari was also produced. Samples were analyzed for proximate compositions, physicochemical properties and sensory characteristics using standard procedure... Show More
  • Influence of Soaking and Germination on the Iron, Phytate and Phenolic Contents of Maize Used for Complementary Feeding in Rural Tanzania

    Fabian Mihafu, Henry S. Laswai, Peter Gichuhi, Stewart Mwanyika, Adelia C. Bovell-Benjamin

    Issue: Volume 6, Issue 2, March 2017
    Pages: 111-117
    Received: 16 January 2016
    Accepted: 4 February 2016
    Published: 6 March 2017
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    Abstract: Introduction: In developing countries including Tanzania, complementary foods fed to children are often carbohydrate-based and lack sufficient protein, energy, vitamins and micronutrients. Evidence suggests that the iron contained in foods such as cereals is not fully absorbed and will collect in the colon with the possibility of free radical gener... Show More