Asian Journal of Food Research and Nutrition

Gallbladder-related Symptoms, Awareness, and Dietary Counselling among Adults in East Champaran, Bihar: A Community-based Cross-sectional Study

2026-09-04T09:28:20+00:00

Background: Gallbladder disorders, particularly gallstone disease, are important gastrointestinal conditions influenced by demographic, metabolic, lifestyle, and dietary factors. Community-level information on gallbladder-related symptoms, awareness, and dietary counselling remains limited in several regions of India, including Bihar.

Objective: To assess gallbladder-related symptoms, selected socio-demographic and anthropometric characteristics, awareness regarding dietary factors and gallbladder health, and receipt of dietary counselling among adults residing in East Champaran, Bihar.

Methods: A community-based cross-sectional study was conducted among 423 adults aged ≥18 years residing in East Champaran district, Bihar. Data were collected using a structured questionnaire covering socio-demographic characteristics, anthropometric characteristics, gallstone status, gallbladder-related symptoms, and awareness regarding dietary factors and gallbladder health. Descriptive statistics were used to summarise the data. Chi-square tests were used to examine associations between selected categorical variables, and multivariable logistic regression was performed for selected outcomes. Statistical significance was set at p<0.05.

Results: Among the 423 participants, 132 (31.2%) reported at least one assessed gallbladder-related symptom. Among symptomatic participants, indigestion after fatty meals (62.9%) and severe upper-right abdominal pain (59.1%) were the most frequently reported symptoms, followed by vomiting (35.6%), nausea (27.3%), and jaundice (26.5%). A previous diagnosis of gallstones was reported by 91 (21.5%) participants, of whom 59 (64.8%) reported ultrasound confirmation. Regarding awareness, 247 (58.4%) participants reported that food habits could affect gallbladder health, while 248 (58.6%) believed that reducing fatty-food consumption could reduce gallbladder-related problems. Overall, 199 (47.0%) participants reported having received dietary advice regarding gallbladder disease, whereas 224 (53.0%) had never received such advice. In multivariable analysis, previous gallstone diagnosis was strongly associated with reporting at least one gallbladder-related symptom (AOR=5.55, 95% CI: 3.31–9.31; p<0.001), while female sex was also associated with symptom reporting (AOR=1.66, 95% CI: 1.04–2.63; p=0.033). Awareness that food habits affect gallbladder health was independently associated with age (AOR=0.97 per year, 95% CI: 0.95–0.99; p=0.003), BMI (AOR=1.10 per kg/m², 95% CI: 1.03–1.17; p=0.006), and presence of at least one gallbladder-related symptom (AOR=3.17, 95% CI: 1.66–6.05; p<0.001).

Conclusion: Gallbladder-related symptoms were reported by a substantial proportion of participants, while more than half had never received dietary counselling regarding gallbladder disease. Symptom reporting and awareness of dietary factors were associated with selected participant characteristics. These findings highlight the importance of community-level health education, symptom awareness, and appropriate dietary counselling. Further studies using clinically verified gallstone status and representative sampling are warranted.

Functional and Proximate Properties of Enzymatic Protein-Derived Peptide Fractions from Cricket (Brachytrupes membranaceus) Protein Hydrolysates

2026-09-05T04:27:00+00:00

Aim: This study evaluated the proximate composition and functional properties of whole cricket protein meal (WCRIPM), defatted cricket protein meal (DCRIPM), and cricket protein hydrolysate (CRIPH) prepared from Brachytrupes membranaceus.

Study Design: A laboratory experiment compared the three cricket protein preparations.

Place and Duration of Study: The research was conducted in the laboratories of the Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria. Crickets were harvested locally between April and July, and processing and analysis continued over the subsequent months.

Methodology: Whole cricket meal was prepared, defatted with acetone, and hydrolysed sequentially with pepsin and pancreatin. Proximate composition and selected functional properties were determined.

Results: Protein content increased from 61.0% in WCRIPM to 67.5% in DCRIPM and 79.9% in CRIPH, whereas fat content decreased from 16.9% to 1.40% and 1.30%, respectively. Water absorption capacity declined from 288.0% to 240.3%, oil absorption capacity from 235.4% to 180.2%, and bulk density from 0.63 to 0.48 g/cm³. Conversely, foaming capacity increased from 78.0% to 93.0%, foam stability from 83.0% to 97.0%, reconstitution index from 1.80 to 3.50 mL/g, and emulsifying capacity from 44.0% to 70.0%.

Conclusion: Defatting and enzymatic hydrolysis concentrated protein and altered functionality. The whole meal showed greater water- and oil-binding capacities, whereas CRIPH showed improved foaming, reconstitution, and emulsifying properties, indicating different potential food-formulation applications.

Assessment of Maternal Knowledge and Practices on Strategies for Reducing Malnutrition among Children (0–5 Years) in Umuahia North LGA, Abia State, Nigeria

2026-09-05T10:26:50+00:00

Background: Malnutrition among children under five years of age remains a major public health challenge in developing countries, contributing significantly to childhood morbidity, mortality, impaired growth, and poor cognitive development. Despite various nutrition interventions, inadequate maternal knowledge, poor feeding practices, and limited access to nutritious foods continue to increase the burden of malnutrition among young children in many Nigerian communities.

Objective: This study examined strategies for reducing malnutrition among children aged 0–5 years in Umuagu Ohuhu, Umuahia North Local Government Area of Abia State, Nigeria. Specifically, it assessed the socio-economic characteristics of mothers, evaluated their knowledge of malnutrition, identified the perceived effects of malnutrition on child health, and determined effective strategies for reducing childhood malnutrition.

Methods: A descriptive cross-sectional research design was adopted for the study. Data were collected from 384 mothers of children aged 0–5 years using a structured questionnaire. Descriptive statistical methods, including frequencies and percentages, were employed to analyse the data and present the findings.

Results: The findings revealed that the largest age group was 26–30 years; most respondents were married and had attained at least secondary school education. Regarding knowledge of malnutrition, 45.6% of respondents reported being only somewhat knowledgeable, while 50.8% correctly identified poor diet as the primary cause of malnutrition. The most commonly perceived effects of malnutrition were impaired cognitive development (55.5%) and delayed growth and physical development (40.4%). Respondents identified lack of knowledge about proper nutrition (64.3%), poor feeding practices (62.5%), and inadequate access to nutritious foods (58.3%) as the major contributors to childhood malnutrition within the community. Concerning intervention strategies, 50.0% of mothers considered nutrition education and counselling for mothers to be the most effective strategy for reducing malnutrition, while 32.8% recommended the provision of food supplements to vulnerable children.

Conclusion: The study demonstrated that although mothers were generally aware of the adverse consequences of childhood malnutrition, considerable gaps remain in their understanding of its causes and prevention. A sustainable reduction in malnutrition among children aged 0–5 years requires strengthened community-based nutrition education, improved infant and young child feeding practices, enhanced household food security, and increased access to affordable, nutritious foods.

Recommendations: The study recommends that government agencies, non-governmental organisations, and primary healthcare providers intensify community-based nutrition education programmes, strengthen maternal nutrition counselling services, improve access to food supplementation programmes, and implement policies that enhance household food security to reduce the burden of childhood malnutrition in Umuagu Ohuhu and similar communities.

Investigate Morbidity Patterns and Nutritional Challenges among Pregnant Adolescent Girls in Sierra Leone: A District-Level Analysis

2026-09-19T11:49:34+00:00

Background: Pregnant adolescents in Sierra Leone face intersecting morbidity and nutritional challenges that may vary across geographic settings.

Aim: The study investigates morbidity patterns and nutritional challenges among pregnant adolescent girls in Sierra Leone at the district level (Freetown, Kambia, and Moyamba).

Methodology: The study used a mixed-methods approach integrating quantitative and qualitative research designs, in which 502 pregnant adolescent girls aged 13–19 years were randomly selected. Data were collected using two primary instruments: a structured questionnaire and anthropometric measurement tools. Qualitative methods, including in-depth interviews and focus group discussions, were also employed. Descriptive statistics, frequencies, and percentages were used in the analysis, and the data were presented in tabular form.

Results: The results revealed that malaria represents a major maternal health challenge with significant implications for pregnancy outcomes. Freetown and Moyamba reported the highest malaria transmission, while Kambia reported the lowest among pregnant adolescent girls. Typhoid fever affects nearly one-quarter of pregnant adolescents, representing a major but often overlooked maternal health burden. Kambia has the highest typhoid prevalence, contrasting with its lowest malaria prevalence. Moyamba has the highest prevalence of anaemia among the districts studied, while Freetown reports a moderate prevalence.

The chi-square test indicates a statistically significant association between disease condition and study location (χ² = 36.23, df = 4, p < 0.001). This means that the distribution of abdominal pain, malaria, and typhoid was not the same across Freetown, Kambia, and Moyamba. Financial constraints emerged as the most significant barrier, particularly in Kambia, where nearly seven in ten respondents reported affordability issues. Knowledge gaps about nutrition were most pronounced in Moyamba, highlighting the need for targeted education and awareness campaigns. Cultural and religious dietary restrictions were more evident in Freetown, illustrating the influence of social practices on food consumption. Food taboos restricting nutrient-rich foods such as eggs, meat, and fish have been reported among pregnant girls, with pregnant adolescent girls in Kambia and Moyamba reporting greater difficulties than those in Freetown.

Conclusion: Pregnant adolescents face compounded health risks from infectious diseases, nutritional deficiencies, and pregnancy-related vulnerabilities. Malaria and typhoid remain major threats, while abdominal pain may signal undiagnosed conditions.

Assessment of Physicochemical Characteristics and Sensory Quality of Palm Oil Commercially Available in Nasarawa State Markets, Nigeria

2026-09-21T12:19:16+00:00

This study evaluated the physicochemical and sensory quality of palm oil obtained from major markets in Nasarawa State, Nigeria. Nine palm oil samples were systematically collected from three markets in each of the Northern, Southern, and Western Senatorial Districts. Physical properties (moisture content, specific gravity, viscosity, refractive index, smoke point, fire point) and chemical properties (acid value, iodine value, peroxide value, free fatty acid, saponification value, unsaponifiable matter, beta-carotene) were analysed using standard AOAC and AOCS methods. Sensory evaluation was conducted using a 9-point hedonic scale by twenty semi-trained assessors. Data were analysed using ANOVA (p < 0.05). Moisture content ranged from 0.21% to 0.67%, and all nine samples exceeded the ≤0.2% limit. Specific gravity (0.91–0.94) exceeded SON/NIS standards (0.897–0.907). Peroxide values (0.84–4.23 meq/kg) and acid values (0.33–0.94 mg KOH/g) were within permissible limits. Free fatty acid values recalculated from the reported acid values using the stated equation ranged from 0.151% to 0.429% and were below the 3.5% limit stated in Table 2. Iodine values (44.85–63.30 I₂/100 g) were outside the recommended 45–53 I₂/100 g range in all samples: eight were above the upper limit and Keffi (44.85 I₂/100 g) was below the lower limit. Reported beta-carotene values ranged from 0.62 to 59.40 mg/kg and were below the stated 500–700 mg/kg range; however, the exceptionally low values require verification against the original analytical records before definitive interpretation. Sensory acceptability scores ranged from 6.45 to 7.60. Significant variations (p < 0.05) were observed across locations. Palm oil quality in Nasarawa State showed considerable variation in several measured properties, while the beta-carotene results require analytical verification. Improved processing practices, quality monitoring, and verification of the beta-carotene calculations are recommended.

Nutritional Improvement of Ugba through LAB Starter Culture: Impact on Antinutrients and Minerals during Storage

2026-09-24T10:55:06+00:00

This study aimed to assess the nutritional improvement and the impact of lactic acid bacteria cultures on the antinutritional factors and mineral composition of ugba during storage. Three LAB species, Lactobacillus plantarum, L. brevis and L. fermentum, previously isolated and characterised from ugba, were used in three pairwise combinations: L. plantarum + L. brevis, L. plantarum + L. fermentum, and L. brevis + L. fermentum. A spontaneously fermented sample served as the control, while raw, unfermented African oil bean slices were included as a baseline. The prepared samples were fermented for 72 h and stored at 26–33 °C for 6 days, with analyses performed at 2-day intervals. The antinutrients (phytate, oxalate, hydrogen cyanide (HCN), and tannin) and minerals (potassium, calcium, phosphorus, magnesium and sodium) were determined using standard analytical procedures. Data were analysed using one-way analysis of variance. The antinutritional-factors and mineral contents in the samples differed significantly (p<0.05) during storage. The antinutritional factors of ugba samples inoculated with LAB starter culture were lower than those of their uninoculated counterparts at the end of the fermentation process and storage period. Ugba inoculated with L. plantarum + L. brevis had the lowest values for all the antinutrients investigated during storage. Ugba inoculated with L. plantarum and L. brevis recorded the highest values for potassium (35.71 mg/100 g), phosphorus (216.20 mg/100 g) and sodium (34.45 mg/100 g), whereas ugba inoculated with L. brevis and L. fermentum recorded the highest values for calcium (287.52 mg/100 g) and magnesium (189.14 mg/100 g). The study showed that selected LAB starter cultures can reduce measured antinutritional factors and modify mineral composition during ugba fermentation and storage, supporting their potential for improving the nutritional profile and process consistency of the product.

Antifungal Properties of Lactic Acid Bacteria Isolated from Pentaclethra macrophylla, Ricinus communis and Zea mays

2026-09-25T12:39:33+00:00

Locally fermented foods can harbour lactic acid bacteria (LAB) with antimicrobial activity that may be useful in food biopreservation. This study investigated the antifungal activity of LAB isolated from Pentaclethra macrophylla, Ricinus communis and Zea mays against selected fungal contaminants. LAB isolates were cultured and characterised using standard microbiological procedures, while fungal isolates were obtained from contaminated plant materials and identified by their macroscopic and cultural characteristics. Antifungal activity was assessed under in vitro agar conditions, and inhibition zones were recorded. The susceptibility pattern differed among the fungal isolates and LAB tested. Aspergillus fumigatus was inhibited by several LAB isolates, with inhibition-zone diameters ranging from 10 to 17 mm among the responding isolates; recorded values included 10 mm for Lactococcus lactis, 15 mm for Streptococcus sp., and 17 mm for Lactobacillus sp. Lactobacillus sp. also inhibited Aspergillus flavus, while Lactococcus lactis inhibited Rhizopus sp. Aspergillus niger was inhibited by Lactococcus lactis and Lactobacillus salivarius. Pediococcus sp. produced no measurable inhibition against the tested fungi under the assay conditions. Overall, the findings demonstrate differential in vitro antifungal activity among the LAB–fungus combinations. Selected isolates may therefore have potential as natural food-grade biopreservative candidates, although their effectiveness requires confirmation in relevant food matrices under appropriate processing and storage conditions before practical application.

Proximate and Nutritional Composition of Bush Cherry Maesobotrya barteri (Baill Hutch) Fruit Types

2026-09-26T07:35:45+00:00

Bush Cherry (Maesobotrya barteri (Baill) Hutch) is an indigenous woody fruit species with potential nutritional value. This study evaluated the proximate, mineral and vitamin composition of two fruit types, white and red, collected from natural forests in selected communities across Imo, Abia and Anambra States, South-eastern Nigeria. Fresh fruits were separated into pulp and seeds and analysed for proximate constituents, selected minerals and vitamins. The white fruit-type pulp and seed contained 68.90% and 64.01% carbohydrate, respectively, compared with 56.87% and 54.56% in the corresponding red fruit-type fractions. Seeds contained higher fat and protein levels than the pulps, whereas the pulps contained higher fibre levels. Phosphorus concentrations in the white and red fruit-type pulps were 312.10 mg/100 g and 307.01 mg/100 g, respectively. Vitamin C concentrations were 351.40 mg/100 g in the white fruit-type pulp and 379.15 mg/100 g in the red fruit-type pulp. Selenium was detected in the pulps but not in the seeds, while vitamin E was not detected in the pulps but was present in the seeds. The findings demonstrate compositional variation between fruit types and fruit fractions and provide baseline data for further evaluation of M. barteri in relation to nutritional utilisation, selection, improvement and domestication. Additional replicated studies are required before broad dietary or processing recommendations are made.

Value-Addition of Guava Jam with Dates as a Health Promoting Functional Food

2026-09-28T13:16:24+00:00

Guava jam is a widely consumed fruit preserve, while date syrup offers a natural sweetening ingredient that may support value addition. This study developed guava jam with partial substitution of refined sugar by date syrup and evaluated its sensory, physicochemical, nutritional, antioxidant, and microbiological characteristics. Four formulations were prepared: control (0% date syrup), T1 (10%), T2 (20%), and T3 (30%). Sensory quality was assessed using a nine-point hedonic scale, and the formulation with the highest overall acceptability was selected for further analyses. The 10% date syrup formulation achieved the highest sensory scores. The optimised jam contained 28.25% moisture, 67.86% carbohydrate, 2.45% protein, 0.75% fat, and 0.94% ash. Vitamin C content was 36.32 mg/100 g. Total phenolic content was 52.7 mg GAE/g, while DPPH antioxidant activity was 102.52 mg/g ascorbic acid equivalent. The initial total plate count was 2.34 × 10² CFU/g. Higher date syrup substitution levels produced a more intense flavour and darker colour and received comparatively lower sensory preference. The findings indicate that partial replacement of refined sugar with date syrup can produce an acceptable guava jam with measurable nutritional and antioxidant-related characteristics. However, the microbiological result represents only the initial post-processing condition and does not establish product shelf life.

Comparative Review of Wheat Flour and Cassava Flour: Potential of Fortified Cassava Flour as a Sustainable Substitute

2026-09-25T12:29:48+00:00

Wheat flour has exceptional bread-making functionality because hydrated gluten proteins form a cohesive, extensible gas-retaining network, but dependence on wheat can create economic and supply vulnerabilities in tropical regions where cassava is widely grown. Cassava flour offers high starch yield, agronomic resilience and opportunities for local value addition, yet conventional root flour is intrinsically low in protein and several micronutrients, lacks gluten, and requires effective control of cyanogenic compounds. This critical narrative review compares wheat flour and cassava flour and evaluates whether fortified cassava flour can function as a nutritionally adequate and environmentally defensible substitute. Literature published from January 2000 to 17 July 2026 was selected from multidisciplinary, agricultural, food-science and biomedical scholarly sources, with older standards and foundational evidence retained when necessary. The evidence indicates that cassava flour is not a universal drop-in replacement for wheat flour. In yeast-leavened bread, substitution commonly weakens dough rheology and loaf structure as wheat is displaced, although cassava variety, particle properties, heat-moisture treatment, fermentation, hydrocolloids and added gluten can materially alter performance. Nutritional fortification with soybean, mushroom or leafy-vegetable ingredients can raise protein or micronutrient density, while provitamin A biofortified cassava has human efficacy evidence for improving vitamin A status. These strategies, however, address different limitations and should not be treated as interchangeable. Sustainability claims are similarly conditional: cassava can support climate resilience, local sourcing and import substitution, but drying energy, transport of perishable roots, cultivation practices and processing infrastructure can dominate environmental performance. The most defensible pathway is therefore targeted, standards-based substitution in products and regions where cassava has a comparative agronomic or economic advantage, combined with nutrient fortification, cyanide control, functionality optimisation and life-cycle assessment. Fortified cassava flour has substantial potential as a partial wheat substitute and, in selected product categories, as a wheat-free base, but sustainability and nutritional adequacy must be demonstrated at the formulation and supply-chain levels rather than assumed from crop identity alone.