Journal of Food and Nutrition Sciences

Volume 9, Issue 3, May 2021

  • Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

    Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari

    Issue: Volume 9, Issue 3, May 2021
    Pages: 64-72
    Received: 1 May 2021
    Accepted: 19 May 2021
    Published: 27 May 2021
    Abstract: With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second high... Show More
  • Current Evidence for Nutrition Intervention: A Meta-analysis

    Zelalem Tafese, Yifru Berhan

    Issue: Volume 9, Issue 3, May 2021
    Pages: 73-83
    Received: 8 April 2021
    Accepted: 31 May 2021
    Published: 7 June 2021
    Abstract: Although different combinations of nutrition interventions are employed, most are insufficient to reduce stunting significantly. This study aimed to draw current evidence to reduce stunting among under 5 years children from randomized controlled trials. Eligible randomized controlled trials met inclusion criteria were included. The weighted mean ef... Show More
  • Nutritional and Techno-Functional Properties of Fish Protein Powder (FPP) from Underutilized Small Fish (Barbus paludinosus) Species

    Bezuayehu Gutema Asefa

    Issue: Volume 9, Issue 3, May 2021
    Pages: 84-88
    Received: 21 April 2021
    Accepted: 7 June 2021
    Published: 15 June 2021
    Abstract: Around a billion people in the world have inadequate protein intake, leading to reduced growth and development. In growing interest to find alternative protein sources, several studies have been carried out on new protein ingredients, including fish protein powder (FPP), single cell protein, and leaf proteins. FPP, extracted from either underutiliz... Show More
  • Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)

    Camila Ramos Messias, Leda Battestin Quast, Vandressa Alves, Thiago Bergler Bitencourt, Ernesto Quast

    Issue: Volume 9, Issue 3, May 2021
    Pages: 89-98
    Received: 25 May 2021
    Accepted: 15 June 2021
    Published: 23 June 2021
    Abstract: The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan... Show More