Volume 6, Number 1 // Volume 6, Number 1
Nutritional Status of Elderly in the Old Age Homes: A Study in Pune City
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Introduction Health and well being depend of any individual on various factors like physical, social, psychological and nutritional factors. Nutrition plays an important role as a determinant in contributing to the well being and quality of life of an individual. It can be stated that health of the population at large is determined by the […]
HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate
Introduction Nutritional factors are widely considered to be critical for human health. Diet rich in fruits and vegetables provides a broad range of nutrients and reduces the risk of various degenerative ailments. A plethora of study has been carried out on their nutritional and epidemiological importance. However, the impact of processing on the nutritional quality […]
Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips
Introduction Frying is a cooking method that creates unique textures and flavors in foods. Potato (Solanum tuberosum) is one of the world’s important agricultural crops consumed by millions of people over worldwide. Potatoes are mostly cooked by frying and consumer preferred to have deep fried potato products.1 Deep fat frying is extensively used in food processing […]
Hydroxypropyl methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-free Protein Rich Bread
Introduction Bakery goods, especially bread, form a significant part of human diet. Bread baking has reached a new dimension since its inception in Egypt 12,000 years earlier.18, 20 Due to the changing lifestyles and its ease of use, bread has become a popular option and is also an important source for protein and carbohydrate. With per […]
Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk
Introduction Milk is one of the most commonly consumed food item relished by human population since ages due to its nutritional value and its versatility in satiating appetite. However, nowadays its consumption has raised concerns among the health conscious and risk prone population as clinical studies have demonstrated that some constituents of milk are associated […]
Drying Kinetics and Activation Energy of Asparagus Root (Asparagus racemosus Wild.) for Different Methods of Drying
Introduction Asparagus (Asparagus racemosus L.) growing in the Mediterranean region is a rare wild species of Asparagus. It is commercially cultivated in Madhya Pradesh, Uttar Pradesh and Uttrakhand. It is a slender climber and belonging to the family Liliaceae. It is gaining popularity due to its texture and flavor.1 It includes about 300 species in […]
Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars
Introduction Rice (Oryza sativa L.) is a major source of carbohydrate in human diet and it’s a leading food crop throughout the world. Rice production in India is increased in past few years. Brown rice which is obtained from paddy by dehulling process is a rich source of protein, vitamins and other bioactive compounds. Brown […]
Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties
Introduction Fenugreek (Trigonella foenum-graecum), a leguminosae family member, originally belongs to South East Europe and West Asia. But, nowadays it is mainly grown in India and some parts of the world such as the United States and Northern Africa.1 India contributes over 80% of the total production of fenugreek worldwide, producing and exporting most of this […]
Fortification of Wheat Flour with Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles
Introduction Ragi (Eleusine coracana), commonly known as finger millet, is widely cultivated millet in the world. It is the 6th grown cereal in India and used as staple food across the country along with central and eastern Africa.1 In recent decades, ragi has been in focus due to its nutritional strength and high amount of dietary […]
Proximate composition, Total Amino Acids and Essential Mineral Elements of Some Cyprinid fishes of Manipur, India
Introduction Fish is considered to be an excellent source of protein, low fat and essential micronutrients. The consumption of fish and its by-products is highly increased throughout the world. The nutritional values of fish flesh have a key role in food security and poverty alleviation in developing countries. Generally, animal protein provides high-grade protein when […]
Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles
Introduction Oat (Avena sativa L.) is unique among the cereals due to its richness in nutritional components and multifunctional characteristics. Nutritional importance of oats has been revealed due to abundant innovation in food and nutrition. It has been reported to be a good source of dietary fiber especially β-glucan, minerals, proteins and other nutrients.1 It […]
Development and Sensory Evaluation of Ragi-Wheat Composite Cake
Introduction Finger millet is commonly known as Ragi (Eleusine coracana) which is having family Gramineae. Finger millet is a cereal crop and is mostly preferred as staple food by the peoples from the arid and semi arid region. However, the millets fulfil the hunger of thousands of peoples, especially those who live in the hot […]
Microbial, Chemical and Sensorial Quality of Chilled Marinated Green Mussel Perna Viridis, (Linnaeus, 1758)
Introduction Green mussel (Perna viridis) is a bivalve that belongs to family Mytilidae, and is found in tropical waters of Asia. It is harvested as a food source due to its dense and fast growth. It is commercially important and has nutritional value. People consume mussels as it is a cheap source of protein and […]
Nutritional Status Improvement in Malnourished Rat (Rattus norvegicus) after Seluang Fish (Rasbora spp.) Treatment
Introduction Malnutrition is an imbalance of nutritional and energy supplies with the body requires ensuring some growth, maintenance, and certain functions. Malnutrition may be caused by inadequate or wrong dietary intake or medical conditions that affect the digestion of food or the absorption of nutrients from food.1–3 Malnutrition still remains a serious problem, especially in developing […]
Impact of Dietary Pattern on Glycemic Level Among Type 2 Diabetic Patients
Introduction Diet is the corner-stone in the management of diabetes mellitus to achieve good metabolic control.10 According to American Diabetes Association dietary intervention promotes healthy eating emphasizing the variety of nutrient dense foods in appropriate proportion and sizes to attain better glycemic control (HbA1c 7%)3, to achieve and maintain body weight and, to delay and prevent […]
Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour
Introduction Cookies have been defined as snacks that are produced from unpalatable dough which when baked in an oven is transformed into an appetizing product.1 Cookies are traditionally produced from wheat flour which possesses gluten that is known for its unique viscoelastic characteristics which is desirable in the bakery industry. Wheat is imported in tropical countries […]
Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on the Meat Total Bacteria
Introduction Meat is a perishable food and one of factors that led to meat spoilage is microbial growth.1 Commonly, meat supply in Indonesia is organized by abattoirs where its yields afterward slaughtered, distributed or consumed allows potentially contaminated with microbes. Microbial activities on meat cause physical and functional alteration with the result that decrease in […]
Lowering Effect of Selenium and Yogurt on Nuts Contaminated With Aflatoxins Induced Hepatotoxicity in Rats
Introduction Nuts are rich in an unsaturated fatty acids and various bioactive compounds, which have been including high-quality vegetable protein, minerals, fiber, phytosterols, tocopherols and phenolic compounds. Almonds (Prunusamigdalis), hazelnuts (Corylusavellana), walnuts (Juglansregia), caju (Anacardiumoccidentale), and pistachios (Pistachiavera) are among popularly consumed edible tree nuts.1,2 Fungi have growing on nuts which were formed the mycotoxin […]
Tempe Nuggets Provision Improves Energy Adequacy and Protein Intake in Underweight Underfive Children
Introduction Children under-five are the most vurnerable group as they are in a transition or weaning stage to adult diet.1 Inadequate protein and energy intake can lead to underweight in underfives which is a risk factor to illness and in the longterm compromising health and productivity.2 Adequate protein energy is highly dependent on daily food intake. Inexpensive […]
Measurement Needs of Food Security during Flood Disaster in Bera, Pahang
Introduction Permanent changes to the natural environment, significant physical damaged or destruction and loss of life will occur because of flood. Excessive rainfall which leads to the overflow of water from the river, rising above the normal level and covering the land surrounding it, is troublesome for the population living in the affected area.1 In December […]
Effectiveness of Lifestyle Modification Counseling on Glycemic Control in Type 2 Diabetes Mellitus Patients
Introduction Type 2 diabetes mellitus is a complex and multifactorial metabolic disorder, occurring mainly due to insulin resistance in the peripheral tissue1 and associated with various co-morbidities (obesity, hypertension, dyslipidemia and heart disease), which increase the rate of morbidity and premature deaths due to micro and macro vascular complications.2,3 Diabetes mellitus is recognized as the epidemic […]
Committed to Weight Loss: an IPA Analysis Into the Experiences of Individuals Who Lost Weight Through Nutritional Intervention
Introduction Overweight and obesity Overweight and obesity are a significant problem globally; the 2010 Global Burden of Disease Study announced that for the first time in history overeating was a more significant problem worldwide than starvation.1 A report published in April 2016 by NHS Digital found that 58% of women and 65% of men were […]
Quantitative Microbiological Risk Assessment of Two Street Foods Sold in a Kenyan Town with Regard to Salmonella Contamination
Introduction The business of street food selling is an age-old occupation which is common worldwide.1 These foods, which usually do not require further processing before consumption, are widely accepted by many people in developing countries because they are viewed as nutritious, inexpensive, convenient and attractive.2 The World Health Organization (WHO) defines street foods as ‘foods and beverages […]
Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha
Introduction Green tea is obtained from the dried leaves of tea plant Camellia sinensis and is one of the drinks gaining popularity throughout the world.1 It is manufactured from newly picked leaves that are exposed to heat, and then pan fried or steamed prior to rolling or shaping and drying.2 It is widely consumed, due to its […]
Antioxidative Properties and Cytotoxic Activity Against Colon Cancer Cell WiDr of Rhizopus Oryzae and Rhizopus Oligosporus-Fermented Black Rice Bran Extract
Introduction Free radicals and Reactive Oxygen Species (ROS) has already known as the cause of oxidative cellular and molecular injuries that have been associated with initiation and development of non-communicable diseases (NCDs), including cancer.1,2 Many of studies have reported, that the intake of antioxidant-containing food materials has been correlated with a reduction in cancer and other […]
Changes in Phytochemical Content During Different Growth Stages in Tubers of Five Varieties of Potato (Solanum Tuberosum L.)
Introduction Potato (Solanum tuberosum L.) is a very important food crop in Kenya and many parts of the world and its expanded production may help raise livelihoods in developing countries. Besides its nutritional value, potato plants produce a variety of secondary metabolites during growth and post harvest storage. These secondary compounds include glycoalkaloids, phenolic acids, […]
Review on Potential Vitamin D Mechanism with Type 2 Diabetes Mellitus Pathophysiology in Malaysia
Introduction Historically, vitamin D is a “sunshine” antioxidant that effectively potentiates the maintenance of capacity on bone density. Despite of vitamin D adequate in Asian regions due to sufficiency sunlight exposure, yet 50% of population worldwide still in deficiency of vitamin D.1 This is attributed by the effect of weather, clothes, lifestyle, dietary intake, age, gender, […]
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2023 Journal Impact Factor: 0.9
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CiteScore 2023: 1.8
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Phytonutrients: Their Role in Anti-Inflammatory,Anti-Cancer, and Other Health Benefits
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