Journal of Food and Nutrition Sciences

Volume 9, Issue 6, November 2021

  • Assessment of the Content of Antibiotic Residues in the Meat of Broilers Sold on the Markets of Daloa (Côte d’Ivoire)

    Ehouman Ano Guy Serge, Dalogo Kacou Alain Paterne, Koko Anauma Casimir, Ehui Edi Jean Frejus, Beugre Grah Avit Maxwell, Traore Karim Sory

    Issue: Volume 9, Issue 6, November 2021
    Pages: 139-143
    Received: 28 September 2021
    Accepted: 18 October 2021
    Published: 5 November 2021
    Abstract: The need in animal proteins has exponentially increased in the ivorian big cities in these latest years. It is the case of Daloa, where the broiler industry can meet the needs of meat consumers after 35 to 45 days. To respect the required time, the poultry farmers take veterinary medecins notally the antibiotics. The use of these antibiotics in vet... Show More
  • Coffee Processing Methods, Coffee Quality and Related Environmental Issues

    Misgana Banti, Eba Abraham

    Issue: Volume 9, Issue 6, November 2021
    Pages: 144-152
    Received: 3 November 2021
    Accepted: 23 November 2021
    Published: 9 December 2021
    Abstract: Coffee is among the most valuable agricultural products throughout world. There are over 80 countries that produce and export coffee around the world. Increasing and maintaining coffee quality are of utmost importance due to the fact that the volume of sales depended upon coffee quality. The quality of coffee can be defined as its organoleptic and,... Show More
  • Simultaneous Evaluation of Postchallenge Glycemia and Lipidemia in Young Women

    Kaori Kuzawa, Yukino Morita, Natsuko Ichikawa, Michitaka Naito

    Issue: Volume 9, Issue 6, November 2021
    Pages: 153-162
    Received: 17 November 2021
    Accepted: 7 December 2021
    Published: 10 December 2021
    Abstract: Aim: To determine the effects of simultaneously ingesting glucose and fat on postchallenge glycemia and lipidemia in 12 healthy young Japanese women. Methods: Three test trials were administered in a randomized crossover design: glucose (1 g/kg, G trial); fat cream (0.35 g/kg as fat; F trial); glucose + fat cream (GF trial). Blood samples were take... Show More
  • Optimization of Some Physical and Functional Properties of Extruded Soybean Crud Residue-base Floating Fish Feed

    Olaoye Saheed Abiola, Owoseni Olanrewaju Temitope, Olalusi Ayoola Patrick

    Issue: Volume 9, Issue 6, November 2021
    Pages: 163-177
    Received: 30 June 2021
    Accepted: 14 July 2021
    Published: 24 December 2021
    Abstract: Effect of some extrusion factors on soybean crud residue-based floating fish feed was investigated. Extrusion was conducted at 20%, 25% and 30% moisture content level, die size of 2 mm, 4 mm and 6 mm and screw speed of 150 rpm, 200 rpm and 250 rpm. Pearson square method of fish feed formulation was used to attain a 35% protein content of catfish fe... Show More
  • The Effect of Traditional Sourdough Starter Culture and Involved Microorganisms on Sensory and Nutritional Quality of Whole Wheat Bread

    Worku Fulea Fekensa

    Issue: Volume 9, Issue 6, November 2021
    Pages: 178-187
    Received: 7 September 2021
    Accepted: 26 September 2021
    Published: 29 December 2021
    Abstract: Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture. PH and acidity of natural sourdough starter culture were measured after 72 hrs of ferme... Show More