Asian Journal of Food Research and Nutrition

Nutritional Knowledge Level and Child Care Practices among Severe Acute Malnourished (SAM) Children (6-59) Months Admitted to the Pediatric Unit in Tamale Teaching Hospital (TTH), Ghana

Abukari Latif — 2026-06-05

Background: Childhood malnutrition remains a major public health challenge in Northern Ghana, and limited evidence exists on the nutritional knowledge and childcare practices of caregivers of severely acute malnourished children attending tertiary healthcare facilities.

Aim: The main aim is to evaluate the caregivers nutritional knowledge and child care practices of malnourished children within ages of 6-59 months that are admitted to the pediatric ward of Tamale Teaching Hospital, Tamale, Ghana.

Study Design: Descriptive cross sectional hospital based study.

Place and Duration of Study: Pediatric Unit, Tamale Teaching Hospital (TTH), between july 2020 to july 2021.

Methodology: A total of 250 participants were recruited. Data was obtained using a structured interview questionnaire which covers the demographic characteristics, caregivers nutritional knowledge and feeding behaviors, hygiene behavior and practices, health seeking behavior and childcare practices. The nutritional knowledge of the care givers was classified as poor, moderate and good based on the score.

Results: This study included total of 250 caregivers. The mean age was 29.8 ± 7.4 years. Most of them were mothers (91.2%), and had basic education (46.8%). Good nutritional knowledge was observed in 17.2%, moderate nutritional knowledge in 38.8% and poor nutritional knowledge in 44% of the respondents. Appropriate complementary feeding was observed in only 19.6% of the children as against poor and moderately complementary feeding of 51% and 29.4% respectively, and minimum dietary diversity was observed in 36.4% of the children.

Approximately 58% reported regular handwashing and 66.0% took children to health care services in time when they were sick. Secondary education or above was significantly associated with good nutritional knowledge (aor = 2.84, 95% ci: 1.54–5.21). In addition, good nutrition knowledge was significantly associated with good child care practices (aor = 3.17, 95% ci: 1.82–5.53).

Conclusion: The results indicated that, the caregivers had generally poor nutritional knowledge and poor child care practices. Appropriate childcare behaviors were strongly associated with educational attainment and nutrition knowledge. Improving nutrition education and behavior change communication level could have a positive impact on childcare practices and childhood malnutrition in Northern Ghana.

Organoleptic Attributes, Nutritional Qualities and Cyanogenic Potential of Milk Flavored Bread Produced from Provitamin: A-Enriched Cassava/Wheat Composites Flour

Ilade Odunayo Josephine — 2026-06-09

Rising vitamin A deficiency and diabetes have increased interest in developing acceptable, nutrient-enriched cassava–wheat composite bread. This study investigated the sensory, nutritional qualities and cyanogenic potential of milk flavored bread produced from pro-vitamin A-enriched cassava and wheat composite flour. The vitamin A-enriched cassava roots (IBA154810) were gotten from International Institute of Tropical Agriculture (IITA) Ibadan, Oyo state Nigeria. The fresh tubers were processed into flour under light protected condition and opaquely packaged. Six bread samples coded;100WFB (control), 20CFB, 40CFB, 60CFB, 80CFB and 100CFB were produced using varied proportions of the cassava flour (CF) and wheat flour (WF) in ratio: 0/100 (control), 20/80, 40/60, 60, 40, 80/20 and 100/0 respectively. The proximate compositions, vitamins and hydrogen cyanide contents of the bread samples were determined using standard procedures. The organoleptic properties revealed no significant difference (P =.05) in taste, colour, and aroma up to 60% cassava flour substitution compared to control which scored the highest of all the samples. Proximate analysis revealed moisture (30.17−37.67%), fat (5.87−7.09%), ash (2.36−3.08%), crude protein (3.00-13.94%), carbohydrate (41.89-54.69%) and crude fiber (0.23−2.06%) contents across all samples. Generally, all samples showed significant variations (P =.05) in proximate compositions with 100CFB having the highest carbohydrate, fiber, dry matter and energy content values. The specific volumes in cm³/g are 4.49, 4.23, 3.32, 2.29, 2.06 and 1.00 for samples 100WFB (control), 20CFB, 40CFB, 60CFB, 80CFB and 100CFB respectively. The vitamin A (0.05−2.78µg/g) RAE and Ascorbic acid (2.64−25.73µg/g) contents of the bread samples increases with increasing CF inclusion with 100CFB having the highest values. The cyanide contents (0.02−1.11mg/kg) revealed no toxic concern for all samples based on safe limits recommended by FAO/WHO for safe cassava food products. The data obtained indicate 100CFB may be suitable as a functional food to address vitamin A-deficiency owing to its highest nutritive value. The data obtained indicate high chance of acceptability and commercialization of the cassava-wheat milk bread in the food industry.

Detection of Biologically Active Compounds and Antioxidants in Some Agricultural Waste Used for Industrial Purposes

M. A. Salem — 2026-06-11

Agro-industrial by-products such as rice bran, onion peels, and pomegranate peels are rich sources of bioactive compounds with strong antioxidant potential. Their valorisation offers a sustainable alternative to synthetic additives for food preservation and nutraceutical applications. Therefore, the present study aimed to evaluate the nutritional composition, bioactive compounds, and antioxidant potential of selected agro-industrial by-products, namely rice bran (Oryza sativa L.), onion peels (Allium cepa L.), and pomegranate peels (Punica granatum), and to investigate their potential utilisation as natural antioxidants in edible oils. The results revealed significant differences among the investigated by-products in their chemical composition and antioxidant properties. Rice bran exhibited the highest contents of crude protein (15.75%), ether extract (19.50%), phosphorus (1129 mg/100 g), potassium (730.20 mg/100 g), and zinc (4.12 mg/100 g). Pomegranate peels recorded the highest crude fibre content (13.50%), total phenolic content (13.60 mg GAE/g), total flavonoid content (3.50 mg rutin equivalent/g), and antioxidant activity (92.0% DPPH inhibition). Onion peels were characterised by elevated levels of calcium (425.50 mg/100 g), magnesium (145.20 mg/100 g), iron (39.30 mg/100 g), α-tocopherol (11.61 μg/g), and vitamin K (12.85 μg/g). HPLC analysis demonstrated the presence of several important phenolic acids, including protocatechuic, ferulic, chlorogenic, caffeic, gallic, and p-coumaric acids, with marked variation among the tested samples. Antioxidant activity assays showed that all phenolic extracts significantly reduced peroxide formation in blended oil during accelerated storage compared with the untreated control. Among the tested extracts, pomegranate peel extract at 400 ppm exhibited the strongest antioxidative effect, followed by rice bran and onion peel extracts, producing peroxide values comparable to those of the synthetic antioxidant TBHQ after 120 h of storage. These findings indicate that the investigated agro-industrial by-products are promising natural sources of nutrients, antioxidants, and bioactive compounds with potential applications in food preservation and the development of functional foods.

Prevalence of Anemia and Its Distribution across Socio-demographic Characteristics among College Going Girls

Shivanjali Srivastava — 2026-06-13

Background: Anemia is a major public health problem among young populations, largely due to increased nutritional needs, rapid growth, and menstrual blood loss. Individuals in higher education are particularly at risk because of poor dietary habits, low health awareness, and socio-economic constraints.

Objective: To determine the prevalence of anemia among college-going girls and assess its association with selected socio-demographic factors.

Methods: A cross-sectional study was conducted among 50 participants aged 16-19 years at Gena Devi Inter College, Prayagraj Uttar Pradesh using random sampling. Data were collected through a pre-tested structured questionnaire. Hemoglobin levels were measured using a hemoglobin meter to assess anemia status.

Results: The prevalence of anemia was 64%. Among the participants, 22% had mild anemia, 24% had moderate anemia, and 18% had severe anemia. A higher burden was observed among participants from lower socio-economic backgrounds. Most socio-demographic variables were not significantly associated with anemia, however, caste showed a statistically significant association with anemia status.

Conclusion: Anemia is highly prevalent among college-going girls. Targeted interventions focusing on vulnerable groups are essential for effective prevention and control.

Bacteriological Profile of Roasted Cashew Nuts within Makurdi Metropolis, Benue State, Nigeria

J. B. Agbese — 2026-06-20

Background: Cashew nuts (Anacardium occidentale L.) are widely consumed for their nutritional and industrial value, but post-harvest handling may expose them to microbial contamination with possible public-health implications.

Aims: This study examined the bacteriological profile of roasted cashew nuts sold in Wurukum Market, Makurdi Metropolis, Benue State, Nigeria.

Study Design: The study adopted a survey design.

Place and Duration of Study: The analysis was carried out at the Microbiology Laboratory, Department of Microbiology, Joseph Surwuan Tarka University, Makurdi, Benue State, between June 2009 and July 2010.

Methodology: Thirty roasted cashew nut samples were collected aseptically from five locations within the market. The samples were homogenised, serially diluted and cultured on Nutrient Agar, MacConkey Agar, Mannitol Salt Agar and Salmonella-Shigella Agar. Following incubation at 37 °C for 24-48 h, representative colonies were purified and identified using Gram staining and biochemical tests, including catalase, oxidase, indole, methyl red and citrate utilisation tests. Total viable counts were calculated and interpreted using standard microbiological procedures.

Results: The total viable count ranged from 2.6 × 10⁶ to 3.1 × 10⁶ CFU/g, with a mean of 2.8 × 10⁶ CFU/g. Five bacterial genera or species were identified: Staphylococcus aureus, Salmonella spp., Escherichia coli, Shigella spp. and Klebsiella spp. The recovery of E. coli and Shigella spp. suggested possible faecal contamination, whereas Staphylococcus aureus and Klebsiella spp. may have originated from handling or environmental sources.

Conclusion: The findings indicate moderate bacterial contamination of roasted cashew nuts sold in the study area. Although the microbial loads were comparable with values reported in related studies, the detection of potential bacterial pathogens in ready-to-eat cashew nuts supports the need for improved hygiene, routine microbial assessment and better post-harvest handling practices.

Quality Evaluation of Gruels Produced from Composite Flour of Orange-Fleshed Sweet Potato (Ipomoea batatas L.), Beetroot (Beta vulgaris L.), and African Yam Bean (Sphenostylis stenocarpa)

Lorita Nchung — 2026-06-26

The global rise in non-communicable diseases (NCDs) and micronutrient deficiencies, particularly in developing regions, underscores the need for affordable, nutrient-rich gruels. This study assessed the quality attributes of gruels produced from composite flour blends of orange-fleshed sweet potato (OFSP), beetroot, and African yam bean (AYB). Eight formulations (A-H) were prepared and analysed for functional, pasting, proximate, mineral, and vitamin properties using modified methods described by AOAC (2015) and evaluated following a mixture centroid design. The gruels were subjected to functional and nutritional analyses. The functional properties revealed bulk densities ranging from 0.57 to 0.98 g/mL, water absorption capacities from 2.15 to 2.94 g/g, and gelatinisation temperatures from 72.93 to 89.61 °C. Pasting properties indicated peak viscosities ranging from 310.00 to 712.00 RVU, with final viscosities indicating strong gel-forming potential. Proximate analysis showed nutritional enhancement, with crude protein and ash contents ranging from 14.02 to 26.37% and 3.25 to 5.32%, respectively, and energy values from 344.06 to 381.72 kcal/100 g. Mineral analysis demonstrated calcium (40.46-65.15 mg/100 g), iron (4.52-6.15 mg/100 g), and potassium (789.32-944.14 mg/100 g) contents. Vitamin profiling confirmed vitamin A (70.52-505.53 µg/g), vitamin C (10.42-28.82 mg/100 g), and various B-complex vitamins. The composite blends, particularly those rich in OFSP and beetroot (Sample A: 50% OFSP, 45% beetroot, and 5% African yam bean), exhibited favourable functional, nutritional, and bioactive profiles, indicating their potential as affordable, nutrient-dense gruels for diet-related non-communicable disease contexts.

Comparative Analysis of the Effects of Heating and Essential Oil Extracts of Citrus sinensis and Salvia rosmarinus on the Physicochemical and Microbiological Stability of Tomato Concentrate in Bukavu

Franck P. Angbongbo — 2026-06-29

Tomato concentrates are an essential food product worldwide. This study presents a comparative analysis of the physicochemical and microbiological stability of tomato concentrate in Bukavu by comparing traditional heating techniques with the application of essential oil extracts of Citrus sinensis and Salvia rosmarinus, with the aim of proposing a suitable technique for preserving concentrate quality. A cross-sectional laboratory study was conducted on tomato concentrate for 14 days after production and the application of preservation techniques.

A locally produced tomato concentrate was treated with heat and essential oil extracts of Citrus sinensis and Salvia rosmarinus for 14 days to evaluate effects on nutritional and microbiological quality. Statistical analyses included ANOVA and hierarchical clustering. Significant differences (p < 0.05) were observed between treated and control concentrates for most physicochemical quality parameters. Lipid content increased in the canned concentrate (0.55 ± 0.05%), whereas total sugars (12.68 ± 0.05%), reducing sugars (20.53 ± 0.01 mg/100 g) and lycopene (57.87 ± 3 mg/100 g) were higher in the oil-treated concentrates. By contrast, beta-carotene (4.4 ± 0.006 mg/100 g) and ascorbic acid (4.4 ± 0.008 mg/100 g) were higher in the control concentrate, while Brix was highest in the canned concentrate (4.75 ± 0.5). The tomato concentrates maintained a stable temperature (23 °C) for 7 days; pH decreased from 4.39 to 3.96, water content increased from 88.3 to 89.6%, and titratable acidity ranged from 1.59 to 2 meq/100 g between the control and canned concentrates over 14 days, except for protein content, which varied from 1.74 ± 0.01 to 1.75 ± 0.005%. pH and humidity positively influenced microbial growth, whereas pH and acidity showed an opposite effect. Heating, essential oil treatments and the control differed in nutritional and antioxidant properties. However, canning was the most effective method for maintaining microbiological stability (0 CFU/g), while essential oil treatments showed moderate antifungal activity (0 to 12,121 CFU/g) and intermediate antibacterial activity (9,333.3 to 17,787.3 CFU/g).

Knowledge of the Health Consequences for the Consumption of Sugar Sweetened Beverages among Undergraduates in Abia State University, Uturu, Nigeria

Uka-Kalu, Ezinne Chioma — 2026-06-29

Background: Sugar-sweetened beverage consumption is a recognised dietary concern among young adults, yet context-specific evidence on students’ knowledge and consumption patterns remains limited in some Nigerian university settings. This study assessed knowledge of the health consequences of sugar-sweetened beverage consumption and examined consumption patterns among undergraduates at Abia State University, Uturu, Nigeria.

Methodology: A descriptive cross-sectional survey was conducted among 393 undergraduates selected from the Departments of Public Health and Political Science. Participants were recruited using a multi-stage sampling procedure with proportional allocation across academic levels. Data were collected using a structured, self-administered questionnaire covering socio-demographic characteristics, beverage consumption patterns, knowledge of health consequences, sources of information, and perceived barriers to reducing intake. Data were analysed using SPSS version 25. Descriptive statistics were used to summarise variables, while chi-square tests assessed associations between selected variables at a significance level of p < 0.05.

Results: Most respondents were aged 21–25 years (47.3%), female (53.7%), Igbo (84.5%), and Christian (86.8%). Overall, 60.3% of respondents had high knowledge of SSB health consequences, while 39.7% had low knowledge. SSB consumption was reported by 82.7% of respondents, and 28.2% consumed SSBs four or more days per week. Among consumers, 71.7% exceeded the stated safe daily sugar limit. Carbonated soft drinks were the most commonly consumed beverages (38.5%). Social media (28.5%) and university courses or lectures (24.4%) were the leading sources of information. Knowledge level was not significantly associated with consumption frequency (χ² = 0.776, p=0.378), whereas consumption frequency was significantly associated with exceeding safe sugar limits (χ² = 108.640, p < 0.001).

Conclusion: Although knowledge of SSB-related health consequences was moderately high, consumption remained common and often excessive, indicating a knowledge-behaviour gap.

Exposure to Ultra-Processed Foods in a University Setting in Senegal: A Descriptive Cross-Sectional Study among Students at Gaston Berger University in 2026

L. Togtoga — 2026-06-30

Introduction: The ongoing nutrition transition in sub-Saharan Africa is accompanied by increasing penetration of ultra-processed foods (UPFs), which is particularly concerning among young adults in university settings. However, evidence on UPF exposure in the Senegalese context remains limited.

Aim: This study aimed to assess exposure to ultra-processed foods and its impact on the dietary habits of UGB students in 2026.

Methods: A cross-sectional study was conducted between February and April 2026 among 400 students from Gaston Berger University, who were selected through proportionate stratified random sampling. Exposure to UPFs was assessed using a NOVA-based score dichotomised at the median value (cut-off = 13). Data were collected through an electronic questionnaire administered via ODK and analysed using JAMOVI software.

Results: The mean age of participants was 22.0 ± 2.5 years, with an approximately balanced sex distribution (50.2% male). Overall, 64.2% of students reported consuming three meals per day. Nevertheless, 55.5% reported skipping at least one daily meal, predominantly breakfast (70.3%), while 74.5% reported snacking between meals. In addition, 40.2% perceived their diet as unbalanced, and 36.2% believed that they consumed excessive amounts of industrially processed foods. In this study, 42.3% of students exhibited high exposure to UPFs (NOVA score > 13). Industrial sauces were the most commonly consumed UPFs (100%), followed by fast food (85.2%) and processed meat products (72%).

Conclusion: Exposure to ultra-processed foods is substantial among students at Gaston Berger University, alongside widespread unhealthy eating behaviours. These findings highlight the need for targeted public health interventions within university settings.

Formulation and Evaluation of Black Rice Milk Incorporated Yoghurt

V. Subasshini — 2026-07-03

This study was conducted to formulate and evaluate a guava-flavoured non-dairy yoghurt using black rice milk and coconut milk as the primary ingredients. Black rice milk and coconut milk were combined in different proportions, with selected treatments prepared either with or without agar-agar as a stabilising agent. Coconut milk yoghurt was used as the starter culture for fermentation. The developed samples were evaluated for sensory quality, and treatments T5 and T6 were selected for guava pulp incorporation and designated as T5(A) and T6(A). The selected formulations were analysed for physicochemical properties, texture profile, proximate composition, mineral content, microbial quality and product cost. The pH values of the selected yoghurt samples ranged from 3.69 to 3.72, while titratable acidity ranged from 0.70 to 0.71%, indicating successful fermentation. The formulation containing agar-agar, T6(A), showed higher viscosity, firmness and consistency than the formulation without agar-agar. Sensory evaluation showed that T6(A) received the highest overall acceptability score of 8.24 ± 0.66. Nutritional analysis indicated the presence of protein, fat, carbohydrate, dietary fibre, calcium, iron and phenolic compounds. Microbiological evaluation showed the absence of yeast, mould and coliform organisms during refrigerated storage. The findings suggest that black rice milk and coconut milk can be used to prepare an acceptable guava-flavoured, plant-based fermented yoghurt, although further standardisation and validation are required before broader application.

Influence of Thermal Processing on Proximate Composition and Functional Properties of Selected Green Leafy Vegetable Powders

R. Sahul Hameed — 2026-07-03

Green leafy vegetables (GLVs) are nutrient-dense foods with potential for use in dehydrated forms; however, processing conditions may influence their composition and functional characteristics. This study evaluated the effect of thermal processing on the proximate composition, functional properties and qualitative phytochemical profile of selected green leafy vegetable powders prepared from Agathi leaf (Sesbania grandiflora), Ponnangani leaf (Alternanthera sessilis) and curry leaf (Murraya koenigii). Fresh leaves were cleaned, subjected to selected cooking treatments, namely boiling, simmering and steaming, and dried in a cabinet drier at 60°C for 4-5 hours. Untreated dried leaves served as the control. The powdered samples were analysed for moisture, crude protein, mineral content, crude fibre, bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity and selected phytochemicals. The dehydrated control powders contained 3.90-7.53% moisture, 22.31-35.59 g/100 g crude protein, 9.06-18.94 g/100 g minerals and 8.13-15.60 g/100 g crude fibre. Cooking before drying influenced the composition and functional behaviour of the powders, with variations depending on the vegetable type and treatment applied. Protein content was comparatively high in Agathi and Ponnangani powders, while curry leaf powder showed higher crude fibre. Water absorption and oil absorption capacities varied among treatments, indicating possible changes in hydration and lipid-binding properties after thermal processing. Qualitative phytochemical screening showed the presence of several phytochemicals, including phenols, steroids, alkaloids, glycosides, saponins, tannins, quinones, flavonoids and coumarins, whereas anthocyanins were not detected in the tested samples. The findings indicate that dehydration, under suitable processing conditions, may support the preparation of green leafy vegetable powders with useful nutritional and functional properties.

Effect of African Yam Bean and Orange Albedo Flour Inclusion on Functional, Proximate, Physical and Sensory Quality of Wheat Bread

Amove Julius — 2026-07-04

This study evaluated the effect of African yam bean and orange albedo flour inclusion on the functional properties of wheat-based flour blends and the proximate composition, physical characteristics, and sensory quality of bread prepared from the blends. Five flour formulations were prepared using wheat, African yam bean, and orange albedo flour in ratios of 100:0:0, 80:10:10, 75:15:10, 70:20:10, and 65:25:10, designated as Samples A, B, C, D, and E, respectively. The flour blends were analyzed for its functional properties including bulk density, water absorption capacity, oil absorption capacity, foaming capacity, and swelling capacity. Bread samples prepared using flour blends were evaluated for proximate composition, physical properties (loaf weight, loaf height, loaf volume, specific loaf volume) and sensory attributes using a 9-point hedonic scale. The inclusion of African yam bean and orange albedo flour significantly increased water absorption capacity from 0.40 to 0.65 g/g, foaming capacity from 2.15 to 8.00%, and swelling capacity from 15.30 to 17.61%. Blending of flour showed no significant effect bulk density and oil absorption capacity. Protein content of the bread increased from 9.94% in the control to 16.69% in Sample E (65:25:10), while crude fibre increased from 0.66% (100:0:0) to 0.77% (65:25:10) and crude fat from 0.71% (100:0:0) to 0.91% (65:25:10). Carbohydrate content decreased from 69.29% (100:0:0) to 62.06 (65:25:10) with increasing substitution. Loaf weight increased from 178.21 g to 252.21 g, whereas loaf height decreased from 9.00 cm to 6.20 cm and specific loaf volume decreased from 4.31 to 2.85 cm³/g. Sensory evaluation showed that Sample B had acceptable overall acceptability, with a score of 8.20 compared with 8.45 for the control. Higher substitution levels reduced sensory scores. The 80:10:10 blend produced bread with improved protein content and acceptable sensory quality under the conditions of this study.

Formulation and Characterisation of a Hibiscus rosa-sinensis L. Natural Preservative

Vijayalakshmi Karthi — 2026-07-06

Aims: This study aimed to develop and characterise a maltodextrin-enriched aqueous extract of Hibiscus rosa-sinensis L. flowers and to evaluate its suitability as a natural preservative coating for selected fruits and vegetables.

Study Design: Experimental laboratory study. Place and Duration of Study: Department of Food Science and Nutrition, Tamil Nadu, India, between December 2025 and April 2026.

Methodology: Fresh Hibiscus rosa-sinensis L. petals were extracted with sterile distilled water and formulated with maltodextrin at 0% (control), 5%, 10%, 15% and 20%. The formulations were assessed for pH, titratable acidity, total soluble solids, total phenolic content, tannin content, flavonoid content, DPPH radical-scavenging activity, microbial load, colour attributes and browning index. The formulations were also applied as coatings to selected fruits and vegetables, and weight loss was monitored during storage.

Results: The pH decreased from 4.30±0.00 in the control to 3.78±0.03 in the 20% maltodextrin formulation, while total soluble solids increased from 0.03±0.06 to 17.67±0.29 °Brix. Total phenolic content increased from 15.72±0.06 to 17.75±0.11 mg GAE/g, tannin content from 9.12±0.05 to 21.60±0.05 mg TAE/g and flavonoid content from 10.42±0.52 to 49.21±0.52 mg/g. DPPH activity varied among formulations, with IC50 values ranging from <0.20 to 0.88 mg/mL. Colour difference increased up to 2.08, and browning was lower at higher maltodextrin concentrations. Coated samples generally showed lower weight loss than controls; brinjal treated with 10% maltodextrin showed 20.38% weight loss compared with 93.16% in the control.

Conclusion: Maltodextrin-enriched Hibiscus rosa-sinensis L. extract showed potential as an edible coating component; however, microbial results indicate that further preservation studies are required.

Physicochemical Properties of Native and Modified Selected Tropical Root and Tuber Starches

D. I. Ifediba — 2026-07-10

Three tropical root and tuber crops, namely cassava (Manihot esculenta TME 419), white Guinea yam (Dioscorea rotundata Poir.) and sweet potato (Ipomoea batatas Lam.), were evaluated as starch sources and subjected to chemical modification. Native starch yields were 23.82%, 18.65% and 21.74% on a dry basis for cassava, sweet potato and white Guinea yam, respectively. The extracted starches were modified by acetylation, acid hydrolysis and oxidation, and were assessed for amylose and amylopectin contents, particle size, colour characteristics and flow-related properties, including Hausner’s ratio, bulk ratio, compressibility index, porosity, angle of repose and coefficient of static friction. Significant differences were observed among the native and modified starch samples for most measured parameters. Acetylation produced the most notable improvement in particle size, lightness and whiteness, while oxidation resulted in the highest amylose content, particularly in cassava starch. Acid hydrolysis showed favourable effects on selected flow properties, especially in yam starch, which had the lowest Hausner’s ratio and highest bulk ratio. The findings indicate that chemical modification altered the physicochemical and flow behaviour of the starches in ways that depended on botanical origin and treatment type. These results provide useful baseline information for further application-specific evaluation of modified tropical root and tuber starches.

Proximate, Functional, Sensory and Vitamin Composition of Multigrain Akamu (Pap) Sweetened and Flavoured with Date and Ginger Powder

Eunice N. Odoh — 2026-07-13

This study evaluated the proximate, functional, sensory and vitamin composition of multigrain akamu sweetened with date powder and flavoured with ginger powder. Multigrain akamu powder was prepared from maize, millet and sorghum, while date and ginger powders were processed separately and blended according to the generated formulation ratios. Six samples were evaluated, including a control sample containing 100% multigrain akamu and five blends containing different proportions of multigrain akamu, date powder and ginger powder. The samples were analysed for proximate composition, selected functional properties, vitamins A, B1, B2 and C, and sensory attributes. Data were subjected to analysis of variance, and mean separation was carried out at p<0.05.

The moisture, protein, fat, fibre, ash and carbohydrate contents ranged from 4.00–8.17%, 2.44–10.43%, 9.53–22.57%, 1.07–2.50%, 0.50–1.00% and 60.39–73.20%, respectively. Water absorption capacity, swelling power, solubility and bulk density ranged from 0.50–1.72 g/g, 1.36–1.81 g/g, 12.45–21.22 g/L and 0.56–0.59 g/cm³, respectively. Vitamin A, B1, B2 and C contents ranged from 0.48–2.05 mg/100 g, 1.70–4.78 mg/100 g, 0.01–0.07 mg/100 g and 113.43–158.44 mg/100 g, respectively. Sensory scores varied among the samples. The control sample recorded the highest overall acceptability score of 7.10, while the best-rated substituted formulation was 62.50:29.17:8.33, with an overall acceptability score of 6.00. The findings indicate that date and ginger powder influenced the nutritional, functional and sensory characteristics of multigrain akamu. Further formulation improvement is required to improve consumer acceptability.

Formulation and Sensory Evaluation of CalmiBites: A Novel Cocoa-Oat Snack

Ashita Kapoor — 2026-07-13

Background: CalmiBites is a novel cocoa-oat snack developed using traditional Indian ingredients to provide a palatable and affordable snack option for young adults.

Aims: This study aimed to develop CalmiBites and evaluate its sensory acceptability, short-term storage stability and cost-effectiveness among young adults.

Study Design: An experimental product-development study was conducted, followed by sensory evaluation, storage-stability observation and cost analysis.

Place and Duration of Study: The study was conducted in the Food Analysis Laboratory, Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, India. The study was conducted from March 2026 to May 2026.

Methodology: CalmiBites were prepared using oats powder (40 g), sattu (40 g), jaggery (15 g) and cocoa powder (5 g) per 100 g batch, yielding approximately 10 bites of 10 g each, without artificial additives. Sensory evaluation was conducted among 30 young adults using a 9-point hedonic scale (1 = dislike extremely; 9 = like extremely). Storage stability was assessed by the researcher through organoleptic observation on Day 0, Day 15 and Day 30 under ambient conditions (25-30 °C) in an airtight container. Cost analysis was based on local retail prices. IBM SPSS 20 was used for descriptive statistics and a one-sample t-test (test value = 5; P = .05).

Results: CalmiBites achieved a mean overall acceptability score of 8.23 ± 0.63, with 56.7% of participants rating it as “like very much” and 33.3% as “like extremely” (range: 7-9). The one-sample t-test confirmed that the score was significantly above the neutral hedonic value (t(29) = 28.287, P < .001). No visible signs of spoilage, including mould growth, off-odour or discolouration, were observed during 30 days of organoleptic assessment. Slight texture hardening by Day 30 did not affect acceptability. The production cost was ₹1.70 per bite (₹17.00/100 g).

Conclusion: CalmiBites, formulated using nutrient-dense traditional ingredients, showed high acceptability, low ingredient cost and satisfactory 30-day organoleptic stability. The findings indicate its potential as an affordable snack alternative for young adults who prefer sweet and palatable foods. However, any possible role in stress-related or emotional eating requires dedicated psychological and physiological evaluation, which was beyond the scope of this study.

Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour

Ernest Eguono Emojorho — 2026-07-14

This study assessed the chemical and physicochemical properties of biscuits made from fermented black bean and cocoyam flour blends. The use of underused legumes and root crops in baked goods has been promoted by the growing demand for functional meals and the need to lessen reliance on wheat flour in underdeveloped nations. While cocoyam is a significant carbohydrate-rich tuber with good functional qualities appropriate for food composition, black beans are known for their high protein content and bioactive substances. The fermented black bean and cocoyam flours were combined to create composite flour mixes, which were then utilized to make biscuits using conventional baking techniques. Using standard analytical techniques, the biscuit samples' chemical and physicochemical characteristics were examined. The biscuits had notable nutritional quality according to the results. The biscuit samples' carbohydrate content varied from 48.29 to 63.98%, the moisture content ranged from 4.43 to 6.96%, indicating low microbial deterioration susceptibility and high keeping quality. The fat percentage varied from 16.93 to 17.25%, the fiber content varied from 0.30 to 2.66%. The mineral richness of the flour mixes was reflected in the ash percentage, which varied from 3.41 to 4.41%, the protein level varied from 16.18 to 20.36%, flavonoid concentration ranged from 0.68 to 0.72 mg/100 g, tannin content from 0.61 to 34.00 mg/100 g, and alkaloid content from 1.81 to 3.77%. According to the study's findings, biscuits made from mixes of fermented black bean and cocoyam flour have better chemical composition, desired physicochemical properties, and significant amounts of advantageous phytochemicals. Adding fermented black bean and cocoyam flour to biscuits could improve their nutritional value, encourage the use of local crops, and support dietary diversification and food security. Therefore, it is advised to utilize fermented black bean and cocoyam composite flour to make functional and nutrient-rich biscuits that may be used in commercial bakeries as well as for home consumption.

Examining the Impact of Ultra-processed Food Consumption on Dietary Quality and Nutritional Status Among Male Information Technology Professionals in India

Vamika Verma — 2026-07-14

Background: Increasing consumption of ultra-processed foods (UPFs) is associated with suboptimal diet quality and related health risks. Sedentary IT work may increase reliance on UPFs, with potential implications for nutritional status and overall well-being.

Objective: This study aimed to evaluate the association of UPF consumption with health by assessing dietary patterns, nutrient intake and anthropometric indicators among male IT professionals in India.

Methods: In this cross-sectional study, a 24-hour dietary recall was used, and anthropometric measurements were recorded. Diet quality was analysed using DietCal software, and associations with UPF intake were assessed using SPSS.

Results: UPFs contributed 31.3% of total energy intake and were the main sources of fat and carbohydrates in the participants' diets. UPF intake was positively correlated with energy, sodium and fat consumption, BMI and fat percentage. Conversely, negative correlations were observed with fibre, thiamine and vitamin B₁₂ consumption and muscle mass, indicating an increased risk of obesity and other non-communicable diseases (NCDs).

Conclusion: High UPF intake among male IT professionals was associated with poor diet quality, obesity and greater chronic non-communicable disease risk, highlighting the need for further research and targeted dietary interventions.

Microbiological Profile and Nutritional Quality of Cereal-based Weaning Food Fortified with Soya Beans

Francisca Omolara IBITOYE — 2026-05-25

Weaning is a gradual process involving the introduction of complementary solid foods into an infant’s diet, as breastfeeding alone becomes insufficient to fulfil the nutritional requirements of the growing infant. One of the principal challenges encountered during the transitional weaning period is protein–energy malnutrition; therefore, there is a need to fortify weaning foods with a protein-based diet. This study was aimed at evaluating the microbiological quality and nutritional composition of fortified weaning foods.

Cereal-based food was fortified with soya beans at different percentages (30-70, 50-50 and 70-30) of sorghum flour and soya bean flour, respectively; they were fermented for 7days. Microbiological and proximate analyses were conducted using standard methods. The bacteria count ranged from SSB_A, which had the highest bacteria count of 4.5×10³cfu/ml on day 1, while sample SSB_C had the lowest count with 1.7×10³cfu/ml on day 7. The bacteria isolated were Staphylococcus aureus, E.coli, Bacillus subtilis and Lactobacillus spp. Crude protein, Fat, and ash content increased in percentage as the soya bean seed flour in the composite blends increased. The protein content rose with increased fermentation. Samples SSB_C had the highest protein concentration (32.37%) after 7days while in sample SSB_A the lowest protein concentration of 4.99% was found on day 1. Overall, the research demonstrated that soya beans can be utilised to create complementary foods that meet the recommended dietary allowance for infants at a level that is acceptable when compared to traditional cereal-based foods.

Sous Vide Processing as an Effective Technique for Improving Food Quality: A Critical Review

Sania Naznin — 2026-07-08

Sous vide processing, the practice of sealing food under vacuum and cooking it at precisely controlled, sub-boiling temperatures for extended periods, has grown from a specialised culinary technique into a substantial subject of food science research in its own right. This review critically synthesises the evidence on whether sous vide processing improves food quality across meat, poultry, fish, seafood and vegetable matrices, and examines the microbiological safety considerations that come with its characteristically mild thermal regimes. The mechanistic basis of any quality improvement is discussed in terms of heat transfer within vacuum-sealed pouches, collagen solubilisation, protein denaturation kinetics, and the exclusion of oxygen from the cooking environment, all of which combine to influence tenderness, juiciness, colour stability and aroma retention relative to conventional cooking. Nutritional outcomes are considered in terms of vitamin, mineral, polyphenol and protein bioaccessibility, including the trade-offs that arise between prolonged low-temperature exposure and the degradation of heat-labile compounds. The microbiological dimension of the technique is addressed through the lens of psychrotrophic Clostridium botulinum, Listeria monocytogenes and other vegetative and sporulating pathogens, together with the predictive modelling approaches used to underpin safe time–temperature validation. The review also evaluates the growing trend of combining sous vide with complementary hurdle technologies, including high hydrostatic pressure processing and natural antimicrobial compounds, as a way of reconciling sensory quality with microbiological assurance, and considers consumer perception and the practicalities of industrial-scale adoption. Drawing on a substantial and recent body of peer-reviewed literature, the review concludes that sous vide processing can deliver measurable quality advantages over conventional cooking when time–temperature parameters are properly validated, although the evidence base remains uneven across food categories and would benefit from greater methodological standardisation. The discussion is intended to be of practical use to food scientists, process engineers and culinary professionals seeking an integrated, critically appraised account of the technique's strengths and constraints.

Harnessing the Potential of Broen Seaweed (Laminaria Spp.) Bioactives for Cortisol Regulation: Neuroendocrine Mechanism and Functional Food Horizion

Muhammad Yusuf — 2026-07-10

Chronic stress can sustain activation of the hypothalamic-pituitary-adrenal (HPA) axis, leading to elevated cortisol levels, systemic inflammation and metabolic disturbance. Interest in dietary approaches to stress management has increased because functional foods may provide accessible adjuncts to conventional strategies. This review examines the potential of brown seaweed, particularly Laminaria spp., and its major bioactive constituents, including fucoidan, laminarin, phlorotannins and fucoxanthin, in relation to cortisol regulation and neuroendocrine stress pathways. The manuscript synthesises evidence on the interaction of seaweed-derived polysaccharides and polyphenols with inflammatory signalling, oxidative stress, gut microbiota modulation, hippocampal feedback and HPA-axis activity. It also considers the relevance of these mechanisms to functional food development, including extraction methods, bioavailability, sensory acceptability, formulation stability and delivery technologies. The available evidence suggests that brown-seaweed bioactives may support stress-related physiological balance through antioxidant, anti-inflammatory and prebiotic effects. However, direct evidence in humans remains limited, and many findings are derived from in vitro systems or animal models. Standardised extracts, validated cortisol endpoints, dose-response assessment and long-term safety evaluation are therefore required before Laminaria-based nutraceuticals or foods can be considered reliable stress-management interventions. This review highlights both the promise and the translational limitations of marine bioactives for cortisol-focused functional food applications within food and nutrition science.