34 publication(s) trouvée(s)
Article scientifique
Comparative study of the physicochemical and nutritional characteristics of the grains of two varieties of sesame cultivated in two climatic zones of Burkina Faso
Introduction In Burkina Faso, sesame is one of the most widely grown oil and rend crops. Several varieties are grown …
Article scientifique
Evaluation of African yam bean (Sphenostylis stenocarpa) accessions grown in Togo for nutritional and antinutritional properties
Introduction African yam bean (AYB) is a native legume crop from Africa with significant nutritional and health potential. In Togo, …
Article scientifique
Food fraud in selected sub-Saharan Africa countries: a wake-up call to national regulatory bodies to support enforcement and food safety
Africa is projected to have 2.4 billion people by 2050 and provision of healthy and nutritious diets is one of …
Article scientifique
Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities
Over the years, humans and the dairy industry have depended mainly on animals, especially cattle, for their milk need. Whether …
Article scientifique
Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptability
Cassava (Manihot esculenta) fermentation methods can reduce the eventual fufu yield, while storage affects shelf-life and consumer acceptability. This study …
Article scientifique
Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state
Introduction Poor food handling, improper cooking, and inadequate storage practices contribute to the spread of harmful pathogens, particularly in vulnerable …
Article scientifique
Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia
Introduction Food handling practice is a serious issue that can increase the risk of contracting foodborne illnesses unless it is …
Article scientifique
Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall
Background Inadequate food intake is the most common cause of malnutrition worldwide. There is paucity of knowledge on the influence …
Article scientifique
Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis
Background: A child’s transition to complementary food (CF) feeding is important, and it should be ensured that CF is prepared, …
Article scientifique
Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts
Fermented wine from palm trees is gaining more acceptance by consumers given its natural and health promoting attributes. The traditional …
Article scientifique
Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages
Tigernuts and millet are indigenous underutilized crops in West Africa that have versatile applications in food processing. These crops are …
Article scientifique
Physicochemical characterization of microwave-stabilized rice bran oil from Ethiopian small-scale rice-processing plants
Rice bran is one of the main byproducts of rice-processing industries, making approximately 10% of the total mass of rice …
Article scientifique
Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads
Natural sources of hydrocolloids may serve as healthier alternatives to modified hydrocolloids as gluten replacement in gluten-free food products. In …
Article scientifique
A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes
Cost-effective techniques are usually recommended in the dissemination and adoption of postharvest processing technologies of food products. Due to limited …
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