Journal of Food Technology & Nutrition Sciences
type: channel
description: Journal of Food Technology & Nutrition Sciences is an open access peer-reviewed journal from the publishers of Scientific Research and Community (SRC) which publishes articles in the form of written, video and power-point presentations from the arena of Food Technology & Nutrition Sciences. The journal focuses to build up accessing the complete content of articles freely from online for reader’s perusal. Article acceptance will be in the form of Research, Review, Case Reports, Analysis, Magazines, Editorials, Opinion, Communications, Mini-review, Short Communications, Picturized, Book Review, Video type and Power Point Presentations (PPTS). Articles can be submitted through online from https://srcpublishers.com/food-technology-nutrition-scienc/user/register or can send through an e-mail with attachment for nutritionsciences@onlinescientificresearch.info 1.03 Impact Factor 84.5% Citations 90% Acceptance
publisher: Scientific Research and Community
language: en
publication name: Journal of Food Technology & Nutrition Sciences
issn: 2754-477X
items: Moringa Leaf Production Technique Using Takedapot
items: Air Pollution in New Delhi: A Secondary Data Analysis of the Indices from 2021 to 2024
items: Economic Feasibility Study for Implementing a Maize Cultivation Project in Iraq Using a Drip Irrigation System (2030–2040)
items: Effect of African Yam Bean and Sprouted Maize Incorporation on Proximate Composition Functional, Pasting and Sensory Properties of Gari
items: Role of Proteins in Clinical Nutrition
items: FoodVisor: An AI-Powered Food Label Analysis System for Ingredient Interpretation and Personalized Dietary Recommendations
items: Production Stages of Berbere (Pepper Powder) in Ethiopia
items: Georgian Endemic Wheat: Agrobiological Diversity and Prospectsfor Innovative Applications
items: Polymicrobial Chronic Wound Infections and Antibiotic Sensitivity Profiles in Diabetic Patients Attending to Dongola Diabetic Center,Northern State, Sudan 2023-2025
items: Proximate and Phytochemical Properties of Weaning Food from Flour Blends of Millet (Pennisetum Glaucum) and Lyon Bean (Mucuna Cochinchinensis)
items: Total Polyphenol Content, Antioxidant Activity and Phytochemical Constituents of Hydroethanolic Extract of Fruits and Seeds of Opuntia dilleniid (Ker Gawl) Haw. Cultivated in Tunisia
items: In Vitro Anti-Inflammatory, Antioxidant, Anti-Helminthic and Antimicrobial Activity of Pet. Ether Fractions of the Stem Bark of Macaranga Barteri
items: Early Warning Mechanism for Waterborne Diseases: Contribution of Food Technologies to Health Prevention
items: Synergetic Effect of Ethanolic Extracts of Cyperus Esculentus (Tiger Nut) and Ripe Musa Acuminata (Banana) Peel on an Arsenic Induced Testicular Damage in Adult Male Rats
items: Identify Effective Methos for Reducing Tannin Content in Cashew Apple Juice Using Different Clarifying Agents
items: Comprehensive Evaluation of Physicochemical and Sensory Properties of Bread Enriched with Natural Ingredients
items: Nutritional Status and Characteristics Associated with Undernourishment for Children Under Five Years
items: A Study on Assessment of Nutritional Status of Pre-school Children Attending Anganwadi Centres of Bagchung Block of Jorhat District, Assam
items: Role of Psychobiotics in Irritable Bowel Syndrome & Inflammatory Bowel Disease Patients: A Microbial Mechanism
items: Physicochemical Characterization and Fatty Acid Profiling of Pachira Insignis Seed Oil by Gas Chromatography Mass Spectrometry
items: Physicochemical Characteristics of Cashew Nut Variety M23 (Anacardium Occidental L.) Grown in Cambodia
items: Grapes Biologically Active Substances Using in the Bread Production
items: Fruits and Vegetables Revealed as Nature’s Treasures for Enhancing and Promoting Maximum Health and Wellness
items: Exploring the Therapeutic Properties of Ellagic Acid Nanoclusters - A Review
items: Optimization of the Drying Parameters for Plantain Chips using a Locally Made Tray Dryer: A Study on Drying Efficiency and Drying Rate Modeling using RSM
items: From Photosensitive Molecules to the Evolution of Living Been
items: Application and Advantage of Marker Assisted Selection in Plant Breeding: Review
items: Ultrasound - Assisted Treatment in Protein and Bioactive Ingredients Processing
items: Nutritional Value Analysis of the Larvae of the Superworm Zophobas Morio by using Proteomics Technology
items: Optimization of a Sustainable Virgin Coconut Oil Extraction Machine for Rural Communities

Moringa Leaf Production Technique Using Takedapot
type: item
description: Appropriate technology is developed so that human work becomes easier while also increasing economic value. For that reason, appropriate technology should apply methods that are resourceefficient, easy to maintain, and non-polluting, producing minimal waste and avoiding environmental contamination.
subject: Articles
  topic: section
subject: Takedapot
  topic: keywords
creator: Bambang Budi Santoso
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-05-31
publication date: 2026-05-31
starting page: 1
ending page: 5
doi: 10.47363/JFTNS/2026(8)234

Air Pollution in New Delhi: A Secondary Data Analysis of the Indices from 2021 to 2024
type: item
description: Background: Air pollution remains one of the most pressing environmental and public health concerns in New Delhi, often ranked among the world’s most polluted cities. This study aimed to assess the trends in major air quality indicators, PM2.5, PM10, NO₂, SO₂, CO, O₃, and AQI from 2021 to 2024, using secondary data from Central Pollution Control Board (CPCB) and validated platforms. Methods: The data were analyzed using retrospectively using descriptive statistics, ANOVA, and Kruskal-Wallis tests, supported by visualizations and statistical analysis through Tableau and STATA 16.0 respectively. Results: The findings suggested a recurring seasonal pattern, with pollution levels peaking during winter months (November-January) across all years. PM2.5 and PM10 concentrations consistently exceeded WHO’s safe limits by up to tenfold, with AQI levels frequently falling into the “very poor” to “severe” categories. While a marginal decline in AQI was observed in January 2024, pollutants like NO₂ and CO surged during winters, reflecting continuing emissions from automobiles and industries. During summers (February-June), ozone levels soared, whereas SO₂ levels remained stable then spiked in early 2024. Conclusions: Delhi’s air quality remains hazardous. There is an urgent need for evidence-based, sustainable interventions targeting major pollutants and emphasizing health-centered urban planning for a cleaner, greener and more livable city.
subject: Articles
  topic: section
subject: Air Pollution
  topic: keywords
subject: Air Quality
  topic: keywords
subject: Pollutants
  topic: keywords
subject: Carbon Monoxide
  topic: keywords
creator: Priyanshu Rastogi
creator: Santosh Choudhary
creator: Shantanu Sharma
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-04-03
publication date: 2026-04-03
starting page: 1
ending page: 6
doi: 10.47363/JFTNS/2026(8)233

Economic Feasibility Study for Implementing a Maize Cultivation Project in Iraq Using a Drip Irrigation System (2030–2040)
type: item
description: Iraq has vast agricultural areas, compared to the limited water. to solve this problem, the idea of using a drip irrigation system to grow corn was proposed. This method is used in a number of countries around the world, but its use in Iraq is for growing vegetables, fruit trees, and windbreaks. Some experiments are currently being conducted (the results have not yet been proved.) The project aims to achieve 90% irrigation efficiency and save more than 25% of water by adopting drip irrigation instead of surface irrigation to confront water shortages. The proposed project area and productivity were determined at 285,500 dunums and 1,245.7 kg / dunum, respectively, based on previously achieved areas and productivity for the period 2016-2023. The productivity of the drip irrigation project was determined at 2,000 kg / dunum, based on previously conducted research and experiments. The project duration was set at 10 years, starting from the base year 2030. Annually, 10% of the proposed area (285,500 dunums) of corn will be converted from surface irrigation to drip irrigation The statistical criteria used were net present value, cost-benefit ratio and (ROI) Return on investment, and for each criterion, special coefficients of 8% and 10% were used. Statistical results showed that drip irrigation was superior in terms of net present value and return on investment at a discount rate of 10%, while other statistical criteria showed similar results between surface irrigation and drip irrigation. Although the total cost of cultivating a dunam of corn with drip irrigation is 25% higher than the cost of surface irrigation, drip irrigation will still be the preferred option, as it saves more than 25% of water compared to surface irrigation, which is the primary goal.
subject: Articles
  topic: section
subject: Surface Irrigation
  topic: keywords
subject: Drip Irrigation
  topic: keywords
subject: Net Present Value
  topic: keywords
subject: Benefit –Cost Ratio
  topic: keywords
subject: IRR
  topic: keywords
creator: Raji Ali Al-Awadi
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-04-03
publication date: 2026-04-03
starting page: 1
ending page: 7
doi: 10.47363/JFTNS/2026(8)232

Effect of African Yam Bean and Sprouted Maize Incorporation on Proximate Composition Functional, Pasting and Sensory Properties of Gari
type: item
description: Background: Gari, a fermented and toasted product from cassava (Manihot esculenta Crantz) serves as a major staple food in Nigeria and many West African countries. Standard gari despite its popularity and economic importance is deficient in protein and micronutrient composition, necessitating incorporation with other locally available produce. This study investigated the effect of African yam bean (Sphenostylis stenocarpa) and sprouted maize (Zea mays) incorporation on proximate composition, functional, pasting and sensory properties of gari. Methodology: Cassava, African yam bean and sprouted maize were processed into mash and blended in varying ratios (100:0:0), (97:1.5:1.5), (95:2.5:2.5), (90:5:5), (87:6.5:6.5), (85:7.5:7.5), (80:10:10), (77:11.5:11.5), (75:12.5:12.5), (70:15:15), (67:16.5:16.5), (65:17.5:17.5), (60:20:20), (57:21.5:21.5), (55:22.5:22.5), (50:25:25), (47:26.5:26.5), (45:27.5:27.5), (40:30:30), (35:32.5:32.5) respectively prior to fermentation and toasting and represented as samples A to T. Standard analytical methods were used to determine the proximate composition. Functional, pasting and sensory properties were evaluated using established procedures. Results: Proximate composition shows moisture content value range of (7.43 to 10.40%), ash (1.95 to 3.75%), fat (0.75 to 2.65%), fibre (2.02 to 4.31%), protein (2.95 to 20.98%) and carbohydrate (60.88 to 81.93%). Bulk density, water absorption capacity, oil absorption capacity, swelling index, emulsion capacity and foam capacity values ranged from (0.508 to 0.775g/cm3), (3.05 to 5.85g/ml), (2.15 to 4.52g/g), (1.52 to 2.58), (23.33 to 32.99%) and (5.21 to 9.89%) respectively. Pasting viscosities (peak, trough, breakdown and set back) varied significantly (p<0.05) with range of values (338.16 to 387.25RVU), (121.42 to 141.74RVU), (212.26 to 246.21RVU), (390.21 to 435.36RVU) and (252.77 to 305.06RVU), respectively. Peak time and pasting temperature ranged from (4.53 to 6.12 Minutes) and (79.14 to 87.5…
subject: Articles
  topic: section
subject: Sprouted
  topic: keywords
subject: Bean
  topic: keywords
creator: Okorie Obioha
creator: Oganezi Nuria Chinonyerem
creator: Okoronkwo Christopher Uche
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-03-25
publication date: 2026-03-25
starting page: 1
ending page: 10
doi: 10.47363/JFTNS/2026(8)231

Role of Proteins in Clinical Nutrition
type: item
description: Clinical nutrition is a valuable tool for improving the nutritional status of patients with or at risk of malnutrition. Proteins are not stored in the human body, therefore, optimal quality and quantity of proteins in clinical nutritional products are of key importance for a successful clinical nutritional therapy. According to the recent trend in food industry and customer behaviour, plant-originated and even insect-derived proteins are seen as alternative protein sources to the traditionally used dairy proteins. However, amino acid profiles and thus, biological values of these protein sources are different from the widely used milk-derived proteins and may have a negative influence on the success of the clinical nutritional therapy. Moreover, production and safety regulations are not yet completely developed for the use of alternative protein sources.
subject: Articles
  topic: section
subject: Clinical Nutrition
  topic: keywords
subject: Oral Nutritional Supplement
  topic: keywords
subject: Protein
  topic: keywords
subject: Dairy
  topic: keywords
subject: Plant
  topic: keywords
subject: Insect
  topic: keywords
subject: Microalgae
  topic: keywords
creator: Edit Nadasi
creator: Gellert Cseh
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-02-19
publication date: 2026-02-19
starting page: 1
ending page: 7
doi: 10.47363/xg7m1r58

FoodVisor: An AI-Powered Food Label Analysis System for Ingredient Interpretation and Personalized Dietary Recommendations
type: item
description: FoodVisor is an AI-powered food label analysis system that offers personalized ingredient interpretation and dietary recommendations. Users input health data securely (AES- 128 encryption), and scan product labels using OCR or barcodes. A hybrid AI model combining Retrieval-Augmented Generation (RAG) and a fine-tuned LLaMA 2 analyzes ingredients in context with user allergies and medical conditions. Integrated APIs support nutritional logging and product verification. FoodVisor also works via browser extension for online shopping, bridging ingredient transparency with personalized dietary safety through advanced NLP, OCR, and cloud deployment.
subject: Articles
  topic: section
subject: AI in Healthcare
  topic: keywords
subject: Food Safety
  topic: keywords
subject: Retrieval- Augmented Generation (RAG)
  topic: keywords
subject: LLaMA 2
  topic: keywords
subject: Optical Character Recognition (OCR)
  topic: keywords
subject: Advanced Encryption Standard (AES-128)
  topic: keywords
creator: Padmapriya R
creator: Amoggha CH
creator: Ajina A
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-01-25
publication date: 2026-01-25
starting page: 1
ending page: 10
doi: 10.47363/dw4wgk64

Production Stages of Berbere (Pepper Powder) in Ethiopia
type: item
description: Red or dark red peppers are used to make Berbere (pepper powder), and various spices are used to bring more flavor and fragrance. Berbere is consumed as it is, and cooked with vegetables that are often used to make sauces (wet), pastes, and pickles throughout the country. In this study, the traditional production stages, equipment’s, and sources of energy were described. The production stages, spices used as well as the raw materials utilized vary among households, villages and localities. Since the current study presents a flow chart of the various steps involved in producing stages of Berbere, it may be useful to people who wish to scale up Berbere processing in the future. Based on the finding of this survey, it is recommended to optimizing the processes.
subject: Articles
  topic: section
subject: Berbere
  topic: keywords
subject: Production Stages
  topic: keywords
subject: Ethiopia
  topic: keywords
creator: Asrat Yehualashet Aklile
creator: Ashagrie Zewdu Woldegiorgis
creator: Temesgen Awoke Yalewu
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-01-29
publication date: 2026-01-29
starting page: 1
ending page: 4
doi: 10.47363/73bcpd77

Georgian Endemic Wheat: Agrobiological Diversity and Prospectsfor Innovative Applications
type: item
description: Georgian endemic wheat represents a unique genetic resource, integrating ancient agrobiodiversity with high nutritional and functional potential. This review highlights the historical cultivation, genetic diversity, and distinctive agronomic traits of five endemic species: Triticum timopheevii (Chelta Zanduri), T. zhukovskyi (hexaploid Zanduri), T. palaeocolchicum (Colchic/Georgian wheat), T. macha (Macha), and T. carthlicum (Dika). These cultivars exhibit remarkable adaptation to diverse climatic conditions, resilience against complex diseases, and high-quality grain, including elevated protein content and significant levels of essential amino acids. Georgian endemic wheat and its by-products (kato, sprouts) demonstrate functional properties, such as antioxidant, anti-inflammatory, immunomodulatory, and antimicrobial activities. The bioactive compounds contribute to gastrointestinal health, reduction of cardiovascular risk, and present potential for incorporation into innovative functional foods, non-alcoholic beverages, and cosmetic products. Conservation and scientific utilization of these endemic varieties are crucial for sustainable breeding programs, agrobiodiversity preservation, and the development of high-value, health-promoting products.
subject: Articles
  topic: section
subject: Georgian Endemic Wheat
  topic: keywords
subject: Genetic Diversity
  topic: keywords
subject: Functional Foods
  topic: keywords
subject: Agrobiodiversity
  topic: keywords
subject: Climatic Adaptation
  topic: keywords
subject: Bioactive Compounds
  topic: keywords
subject: Innovative Applications
  topic: keywords
creator: Lali Elanidze
creator: Galina Khomych
creator: Iryna Solonytska
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-02-14
publication date: 2026-02-14
starting page: 1
ending page: 5
doi: 10.47363/cnp51h23

Polymicrobial Chronic Wound Infections and Antibiotic Sensitivity Profiles in Diabetic Patients Attending to Dongola Diabetic Center,Northern State, Sudan 2023-2025
type: item
description: Background: Chronic wounds are frequently infected with multiple bacterial or fungal species, which can both promote or inhibit each other. Network analyses are helpful to understand the interplay of these species in polymicrobial infections. This study aimed to determine bacterial isolates and antibiotic sensitivity in diabetic foot wounds. Methods: Swabs (n = 160) from chronic wound infections (Dongola diabetic centers, Sudan, 2023–2025) were screened for bacterial isolates using nonselective agars and selective media. Species identification was done with cultural methods and biochemical reactions, antimicrobial susceptibility tests. Network analysis was performed to investigate co- occurrence of different species within one patient. All species with ≥ 105 isolates were taken into account. Results: Of the 160 specimens from 160 diabetic patients, 88 (55%) were males, 152 (95%) specimens revealed positive bacterial pathogen(s) isolation. According to the gender 86 (97.7%) and 66 (91.6%) females showed positive bacterial pathogen(s) isolation. Positive bacterial pathogen(s) isolation rate in relation to the age groups was 100% in; 19-29, 40-49, 60- 69years and 70-more than years. The isolated bacterial patterns were 34 (22.5%) with a single pathogen, 44 (28.9%) with two pathogens, 52 (34.2%) with three pathogens, 14 (9.9%) with four pathogens, 8 (5.5%) more than four pathogens. The common isolated pathogen was Staphylococcus. Aureus Antimicrobial sensitivity testing of bacterial isolates showed that Imipenem was effective in all bacteria. Conclusion: The culture of chronic wounds in Dongola diabetic center patients is high and characterized by the co-occurrence of multiple pathogens, more than two pathogens. The broad-spectrum antibacterial agent Imipenem is the most suitable antibiotic for treatment of diabetic wound infections. Further studies including anaerobic bacteria is needed.
subject: Articles
  topic: section
subject: Bacterial Isolates
  topic: keywords
subject: Diabetic Foot Ulcers
  topic: keywords
subject: Dongola
  topic: keywords
subject: Northern State
  topic: keywords
subject: Sudan
  topic: keywords
creator: Muslih Haroun Elhussein Gamea
creator: Romisa Nassr Aldeen Ahmed Alshikh
creator: Moram Abdelmoneim Abdelaziz Osman
creator: Mehad Ahmed Hammed Ahmed
creator: Fatima Abdalbagi Elsedeg Osman
creator: Eiman Alamein Aldoom Abdalla
creator: Amal Modawi Abdalgaer Modawi
creator: Musa Abdalla Ali Mohammed
creator: Ayman Anwar Mohammed Osman
creator: Ehab Mohammed Ahmed Elmadenah
creator: Mohammed Osman Abdelaziz
creator: Ahmed Mohamed Farah Shadoul
creator: Wafa Mohammed Hussein Abuelgasim
creator: Sara Siddig Ahmed Alsiddig
rights: Copyright (c) 2026 Journal of Food Technology & Nutrition Sciences
date: 2026-01-09
publication date: 2026-01-09
starting page: 1
ending page: 10
doi: 10.47363/JFTNS/2026(8)226

Proximate and Phytochemical Properties of Weaning Food from Flour Blends of Millet (Pennisetum Glaucum) and Lyon Bean (Mucuna Cochinchinensis)
type: item
description: Proximate and Phytochemical Properties of Weaning Food from Flour Blends of Millet (Pennisetum glaucum) and Lyon Bean (Mucuna cochinchinensis). The formulated samples were analyzed for proximate and phytochemical properties. Moisture content ranged from 4.00% (Nutrend) to 10.41% (Diet 1), with significant differences (p < 0.05) among samples. Crude protein was highest in Diet 2 (24.75%) and lowest in Diet 3 (10.51%). Nutrend exhibited the highest energy value (400.07 Kcal/100g), crude fibre (4.93%), and carbohydrate (63.79%), but lowest tannins (0.03 mg/100g), oxalates (0.0 mg/100g), and phenols (0.00%). Anti-nutrients (trypsin inhibitor, phytate) were generally low, with significant differences (p < 0.05) among samples. Overall, Nutrend exhibited superior nutritional and safety profiles, while formulated diets showed potential for optimization.
subject: Articles
  topic: section
subject: Mucuna Cochinchinensis
  topic: keywords
subject: Millet
  topic: keywords
subject: Proximate
  topic: keywords
subject: Phytochemical
  topic: keywords
creator: Chukwunwike Uchenna Enyi
creator: Theophilus Chikodi Odom
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-12-16
publication date: 2025-12-16
starting page: 1
ending page: 6
doi: 10.47363/JFTNS/2025(7)225

Total Polyphenol Content, Antioxidant Activity and Phytochemical Constituents of Hydroethanolic Extract of Fruits and Seeds of Opuntia dilleniid (Ker Gawl) Haw. Cultivated in Tunisia
type: item
description: Opuntia dillenii (Ker Gawl) Haw. have been widely used due to their nutritional composition and beneficial effects on health and are now used as medicinal plants in various countries. In this study, we investigated the phytochemical constituents and the antioxidant potential of fruits and seeds hydroethanolic extracts of Opuntia dillenii L. cultivated in Tunisia. The highest values of total phenolic and flavonoid contents (TPC and TFC) were obtained in seeds extract in the order of 50.51 mg GAE/g DE, and 8.30 mg mg RE/g DE, respectively. Similarly, Opuntia fruits extract exhibited a higher potent antioxidant activity and the IC50 value reached 0.22 mg/ mL. The major polyphenolic compounds, determined by HPLC, were gallic acid, procatechic acid, hydroxybenzoic acid and quinic acid for fruits extract. While sinapic acid and luteolin were the most compounds for seeds extract. These findings suggest that O. dillenii fruits and seeds extract are a promising natural source of bioactive molecules with beneficial properties for human health and could be useful in foods, cosmetics and pharmaceuticals industries.
subject: Articles
  topic: section
subject: Opuntia dillenii (Ker Gawl) Haw
  topic: keywords
subject: Fruits and Seeds
  topic: keywords
subject: Hydroethanolic Extracts
  topic: keywords
subject: Phytochemical Constituents
  topic: keywords
subject: Total Polyphenolic Content
  topic: keywords
subject: Antioxidant Potential
  topic: keywords
creator: Kheiria Hcini
creator: Farah Zidi
creator: Amel Azaza
creator: Monia Bendhifi Zarroug
creator: Abdallah Fraj
creator: Mouna Ben Farhat
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-11-11
publication date: 2025-11-11
starting page: 1
ending page: 5
doi: 10.47363/JFTNS/2025(7)221

In Vitro Anti-Inflammatory, Antioxidant, Anti-Helminthic and Antimicrobial Activity of Pet. Ether Fractions of the Stem Bark of Macaranga Barteri
type: item
description: The stem bark of Macaranga Barteri is used as a worm expellant and gonorrhea management. This research evaluates the bioactivities of ethanolic and petroleum ether fractions of the stem bark of Macaranga Barteri. Standard methods were employed for phytochemical screening. The broth dilution method was utilized in antimicrobial activity. DPPH assay was used for antioxidant activity. In vitro anti-helminthic activity was determined using earthworms (Eudrilus eugeniae). There were forty-eight fractions (W1-W48) and was bulked into W(W1-W8), X(W9-W15), Y(W16-W33) and Z(W34-W48). Glycoside was in petroleum ether fractions for W. Phenolics and saponins were present in fraction X. Steroids, Polyphenols and saponins were in fraction Y. Phenols, steroids, tannins, terpenoid, glycosides, phytosterol, polyphenols and saponins were present in fraction Z. MIC of 12.5±0.017 were obtained for the pet. ether fractions X against Streptococcus aureus. The IC50 of the most potent pet. ether fraction, X and the reference drug. With DPPH scavenging activity were 15.47±0.01 and 51.95±0.01. At 20 µg/ml. However, At 20 µg/mL, the paralysis and death time for both the pet. ether fraction Y and Mebendazole drug were 20.23±15 min, 31.60±18min and 53.06±2.89 min, 82.03±47.37 min. The pet. ether fractions of Macaranga Barteri possess antioxidant, anti-helminthic, and antimicrobial activities.
subject: Articles
  topic: section
subject: Macaranga Barteri
  topic: keywords
subject: Anti-Helminthic
  topic: keywords
subject: Minimum Inhibitory Concentration (MIC)
  topic: keywords
subject: Minimum Bactericidal Concentration (MBC)
  topic: keywords
subject: Antimicrobial
  topic: keywords
subject: Antioxidant
  topic: keywords
creator: Patrick Buah
creator: Lydia Tima Sarfo-Mainoo
creator: Kennedy Ameyaw Baah
creator: Adolf Oti Boakye
creator: Akwasi Acheampong
creator: John Owusu
creator: Judith Odei
creator: Cedric Dzidzor Amengor
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-11-11
publication date: 2025-11-11
starting page: 1
ending page: 7
doi: 10.47363/JFTNS/2025(7)222

Early Warning Mechanism for Waterborne Diseases: Contribution of Food Technologies to Health Prevention
type: item
description: Limited access to safe drinking water remains a major challenge in sub-Saharan Africa and is a direct cause of numerous waterborne diseases such as cholera, typhoid fever, and acute diarrhea. This article highlights the role of food and digital technologies in establishing early warning mechanisms capable of preventing these diseases. The proposed approach integrates water purification, safe food packaging, detection sensors, and mobile telephony as community alert vectors.
subject: Articles
  topic: section
subject: Health
  topic: keywords
subject: Food Technologies
  topic: keywords
creator: Bitshou Tshibanda
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-10-09
publication date: 2025-10-09
starting page: 1
ending page: 1
doi: 10.47363/n597e567

Synergetic Effect of Ethanolic Extracts of Cyperus Esculentus (Tiger Nut) and Ripe Musa Acuminata (Banana) Peel on an Arsenic Induced Testicular Damage in Adult Male Rats
type: item
description: Background: Arsenic is a toxic environmental contaminant that poses significant risks to human reproductive health. This study explored the comparative effect of ethanolic extract of tiger nut and ripe banana peel on arsenic-induced testicular toxicity in adult male Wistar rats. Methodology: Thirty-five adult male Wistar rats were procured, acclimatized, and grouped into seven groups. Group A served as the control, receiving standard feed and water. Group B received 500 mg/kg of tiger nut extract. Group C received 500 mg/kg of banana extract. Group D received a 10 mg/kg of arsenic acid, Group E and F received 20 mg/kg of arsenic acid for 6 days and 500 mg/kg ethanolic extract of tiger nut and banana respectively, Group G received 20 mg/kg of arsenic acid and combined 500 mg/kg of tiger nut extract and 500 mg/kg of banana extract. Oral extract administration lasted for 22 days. The study evaluated sperm parameters, testosterone levels, and histopathological analysis of the testes. Results: The groups receiving tiger nut and banana supplements showed significant improvements in reproductive parameters. The group that received arsenic alone (Group D) exhibited the lowest sperm count, sperm motility, sperm morphology and serum testicular levels of all the test groups. Sperm count, motility, morphology and serum testosterone levels improved significantly In groups treated with either Cyperrus esculentus or Ripe Musa acuminate or a combination of both extracts after exposure to arsenic when compared to the group that was administered arsenic alone. Histopathological findings revealed enhanced spermatogenesis and testicular architecture integrity in the treated groups, with the combined diet showing the most pronounced effect, displaying fewer degenerated seminiferous tubules and increased germ cell layers. Conclusion: The combination of tiger nut and banana supplementation improves reproductive parameters and testicular histoarchitecture in adult male Wistar rats, suggest…
subject: Articles
  topic: section
subject: Reproductive Health
  topic: keywords
subject: Tiger Nut
  topic: keywords
subject: Banana
  topic: keywords
subject: Sperm Parameters
  topic: keywords
subject: Testicular Histoarchitecture
  topic: keywords
creator: Ofoego Uzozie Chikere
creator: Mbah Chikodili Adolphus
creator: Odo Jude Emeka
creator: Oyate Godwin Bernard
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-10-31
publication date: 2025-10-31
starting page: 1
ending page: 10
doi: 10.47363/JFTNS/2025(7)220

Identify Effective Methos for Reducing Tannin Content in Cashew Apple Juice Using Different Clarifying Agents
type: item
description: Cashew apple and its juice are used in various value-added products, such as fruit juice, syrup, canned fruit, jam, jelly, wine, vinegar, candy, and beverages. However, there has not yet been any research conducted on cashew apple syrup. Cashew apple juice contains tannins, which cause astringency and dark coloration, leading to a final product that loses both its texture and taste. Therefore, selecting appropriate processing cashew apple juice involves using different clarifying agents, including T0 (no clarifying agent), T1 (Tapioca starch), T2 (corn starch), T3 (gelatin), T4 (rice starch), and T5 (rice gruel) has been studied with the aim of analyzing its physico-chemical composition. Physio-Chemical analyses revealed significant differences among treatments in total soluble solids (4.05–6.60 °Brix), total acidity (0.42–0.61%), vitamin C content (103.84–111.63 mg/100 mL), tannin content (39.50–95.90 mg TAE/100 mL), phenolic content (116.04–182.74 mg GAE/100 mL), and turbidity (0.01–1.49 AU), while pH values (4.00–4.15) remained statistically non-significant. The results of the study revealed that using rice gruel as a clarifying agent is an effective treatment in removing tannins from fresh cashew apple juice and results in greater clarity compared to other treatments.
subject: Articles
  topic: section
subject: Cashew Apple
  topic: keywords
subject: Clarify Agent
  topic: keywords
subject: Cashew Apple Syrup
  topic: keywords
creator: Chay Chim
creator: Sreng Rithy
creator: Ek Sopheap
creator: Thun Sophak
creator: Chhe Chinda
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-07-05
publication date: 2025-07-05
starting page: 1
ending page: 4
doi: 10.47363/JFTNS/2025(7)218

Comprehensive Evaluation of Physicochemical and Sensory Properties of Bread Enriched with Natural Ingredients
type: item
description: This study examines the physicochemical properties and energy value of bread produced using conventional baking technology and formulations enriched with whey, flaxseed, and wheat bran. Organoleptic evaluations were conducted to assess the impact of these natural additives on the sensory profile of the final product. The incorporation of whey, flaxseed, and bran significantly affected crumb moisture, titratable acidity, porosity, and macronutrient composition, including protein, fat, and carbohydrate content. Specifically, the enriched bread exhibited a crumb moisture content of 39.8%, titratable acidity of 4.9 °T, and porosity of 74.9%. Its energy value was calculated at 239.78 kcal per 100 g. Beyond improvements in taste and texture, the presence of bioactive compounds derived from both plant-based and animal-based ingredients enhanced the biological activity of the bread. The results support the classification of the enriched product as a functional food, with potential therapeutic, prophylactic, and preventive health benefits.
subject: Articles
  topic: section
subject: Bread
  topic: keywords
subject: Whey
  topic: keywords
subject: Flaxseed
  topic: keywords
subject: Wheat Bran
  topic: keywords
subject: Functional Food
  topic: keywords
subject: Bioactive Compounds
  topic: keywords
subject: Nutritional Enhancement
  topic: keywords
creator: Lali Elanidze
creator: Galina Khomych
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-07-10
publication date: 2025-07-10
starting page: 1
ending page: 5
doi: 10.47363/JFTNS/2025(7)219

Nutritional Status and Characteristics Associated with Undernourishment for Children Under Five Years
type: item
description: A cross sectional study design was utilized to assess the nutrition status of children under five years and its association with demographic and socio-economic characteristics, food security, water availability, hygiene and sanitation. Caregivers who were present in the hospital provided answers to research interviewers on Open data kit (ODK). The targeted 236 respondents randomly sampled were recruited into the study. The respondents were mothers/caregivers of children between the ages of 6-59 months. Anthropometry data from the survey was analyzed using Statistical Package for Social Sciences (SPSS) and Emergency. Half of the respondents (52%) were females while men accounted for 48% of the responses with an average age of 27 years. Majority of the respondents (22%) had completed secondary school education with those who did not attend school accounting for the least percentage of 2.1%. The study established that self-employment was the main source of income for households with a prevalence of 34.1%. Salaried employment came second with 30.1% while farming was the least income generating activity with 3.2%. The average household size reported was six with the highest number being 12. The minimum number of occupants in a single household to be recorded was two. Majority of the study population depended on tap water (95.8%), while only a few households used rain water (0.4%). To purify water for consumption, 28% of the residents used chemicals to treat water, 7.6% used traditional herbs to make drinking water safe for consumption. About 11.9% boiled water while the remaining 5.1% attain safety of the drinking water through sieving and filtering. A substantial percentage (70%) of the households in Banadir used flash toilets. Ventilated improved latrines was utilized by 21% of the residents while 9% used traditional pit latrines as their toilet facility. The percentage of children aged 6-59 months with wasting were 13.3%, moderately wasted (9.7%) and 3.6 % were severe…
subject: Articles
  topic: section
subject: Characterization
  topic: keywords
subject: Assessment
  topic: keywords
subject: Nutrition Status
  topic: keywords
subject: Dietary Intake
  topic: keywords
creator: Abdirahman Barre
creator: Said Ahmed Waberi
creator: Dasel Mulwa Kaindi
creator: Sophia Ngala
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-05-21
publication date: 2025-05-21
starting page: 1
ending page: 8
doi: 10.47363/JFTNS/2025(7)216

A Study on Assessment of Nutritional Status of Pre-school Children Attending Anganwadi Centres of Bagchung Block of Jorhat District, Assam
type: item
description: The present study has been undertaken to assess the nutritional status of pre-school children attending Anganwadi centres of Bagchung block of Jorhat district, Assam.200 children in the age group of 2-5 years were selected by random sampling method. The results of the study revealed that the mean height of the 2-5 years children was significantly lower than the 95th centiles values of height (ICMR)(p>0.05). The mean weight of the 2-5 years children was significantly lower than the 95th centile values of weight (ICMR)(p>0.05). According to WHO (2007) Z-scores of height-for-age revealed that 75% of the 2-5 years children were in the normal range of nutritional status whereas 25% were stunted. While the nutritional status was assessed in terms of WHO (2007) Z-scores of weight-for-age, it was revealed that 70% of the 2-5 years children were in the normal range of nutritional status while 30% were underweight. The study revealed that there was prevalence of undernutrition among the target children. Nutrition intervention programmes should be carried out to create awareness on importance of balanced diet and adequate nutrition as well as the importance of growth assessment during the early childhood years to overcome the problem of childhood malnutrition.
subject: Articles
  topic: section
subject: Nutrition
  topic: keywords
subject: malnutrition
  topic: keywords
creator: Manisha Choudhury
creator: Bhaskar Bhushan Dey
creator: Urmimala Baruah
creator: Mamoni Das
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-05-30
publication date: 2025-05-30
starting page: 1
ending page: 4
doi: 10.47363/JFTNS/2025(7)214

Role of Psychobiotics in Irritable Bowel Syndrome & Inflammatory Bowel Disease Patients: A Microbial Mechanism
type: item
description: Background: Probiotics are live microorganisms which, when taken in sufficient quantities, have positive effects on health. The gut microbes are important in maintaining the balanced and healthy gut bacteria and are also known as “friendly” or “good” bacteria. Dysbiosis (imbalance in the good bacteria) in the gastrointestinal microbial composition is identified as a major contributor to chronic inflammatory conditions. Inflammatory Bowel Disease (IBD) and irritable bowel syndrome (IBS) are prevalent gastrointestinal disorders characterized by chronic inflammation and dysregulation of gut function, respectively. Purpose: To study and analyse the gut microbiome mechanism that plays a crucial role in maintaining the integrity of gut. This review is a comprehensive analysis of current research on the therapeutic potential of probiotics in managing IBD and IBS. Summary and Future Findings: This review highlights the mechanism of the gut microbiome that plays a central role in the pathogenesis of both conditions, thus paving the way for microbiome-based therapies such as probiotics. The use of Psychobiotics (Probiotics that help in maintaining good gut health and mental health) should be a practicing approach in dealing with the gut related diseases.
subject: Articles
  topic: section
subject: Psychobiotics
  topic: keywords
subject: Probiotics
  topic: keywords
subject: Inflammatory Bowel Diseases
  topic: keywords
subject: Irritable Bowel Syndrome
  topic: keywords
subject: Gut-Brain Axis
  topic: keywords
creator: Yadav Apoorva
creator: Mathur Ritu
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-05-30
publication date: 2025-05-30
starting page: 1
ending page: 4
doi: 10.47363/JFTNS/2025(7)213

Physicochemical Characterization and Fatty Acid Profiling of Pachira Insignis Seed Oil by Gas Chromatography Mass Spectrometry
type: item
description: Edible fats and oils as important components of food and food products have been commercially sourced for nutritional, industrial and medicinal applications. The demand for quality oils has lately increased due to population growth and education on the numerous health benefits of the so-called good oils. There has, therefore, been a wide gap between demand and supply of quality oils even though there are myriads of underutilized oil producing plants available to be tapped as sources of quality oils. The purpose of this work was to extract oils from the seeds of Pachira insignis, to determine the percentage oil yield, physicochemical properties and fatty acid compositions. The seed oil was extracted using pressurized liquid extraction technique and percentage oil content was determined. Physicochemical properties were characterized using standard methods whilst Fatty acid content of the oil was profiled using Gas Chromatography Mass Spectrometry (GC-MS). The mean percentage oil yields obtained was 38.9 %w/w ± 1.015. The results of physicochemical properties determined gave a range of 0.909 - 0.915 for specific gravity, 0.898 - 0.900 g/cm3 for density, 1.465 - 1.473 for refractive index and 0.670 – 0.674 % respectively for moisture content. The range for free fatty acid and acid value ranged from 3.069 – 3.097 % and 6.107 – 6.163 mg KOH g-1 respectively. Finally, the ranges obtained for iodine value, Peroxide values and saponification number were 47.915 – 50.045 g 100g-1, 0.447 – 0.449 meq O2/kg and 185.492 – 187.498 mg KOH g-1 respectively. The recorded percentage unsaturated fatty acid content of the seed oil was 72.26 %. The results of the analysis show that, Pachira insignis seeds contain enough oil content with physicochemical properties that indicate their suitability for use as domestic and industrial applications. The oils also possess high content of unsaturated fatty acids indicating that the oils are high grade oils. The seed oil can therefore serve as a po…
subject: Articles
  topic: section
subject: Pachira Insignis
  topic: keywords
subject: Physicochemical Properties
  topic: keywords
subject: Fatty Acids
  topic: keywords
subject: Commercial Oils
  topic: keywords
creator: Adolf Oti Boakye
creator: Sylvester Samuel Dapaah
creator: Judith Odei
creator: Lydia Tima SarfoMainoo
creator: Kennedy Ameyaw Baah
creator: Akwasi Acheampong
creator: Patrick Buah
creator: William Odoom
creator: John Owusu
creator: Fidelis Kamaayi
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-06-02
publication date: 2025-06-02
starting page: 1
ending page: 8
doi: 10.47363/JFTNS/2025(7)217

Physicochemical Characteristics of Cashew Nut Variety M23 (Anacardium Occidental L.) Grown in Cambodia
type: item
description: The cashew (Anacardium occidentale L.) has become one of Cambodia’s fastest-growing agricultural export commodities, contributing significantly to rural livelihoods and national income. Despite the country’s favorable agroecological conditions and increasing cultivation area, particularly in Ratanakiri, Mondulkiri, Kratie, Stung Treng, Kampong Thom, and Preah Vihear provinces. The scientific data on the quality characteristics and post-harvest performance of Cambodian cashew nuts remain limited. This study aims to evaluate the physical, chemical, and nutritional quality of cashew kernels collected from these major producing provinces and to compare their performance with international standards to identify key challenges and opportunities for industry improvement. The physicochemical characteristics content of cashew nuts studied by analyzing protein, fat, fiber and. Results shown that average nut weight varied from 6.5 g to 8.1 g, while shelling percentage ranged between 28.4% and 32.1%. The chemical composition analysis indicated that Cambodian cashew kernels contained 43.6–47.2% fat, 18.3–21.1% protein, 26.8–29.5% carbohydrates, and 2.1-2.6% ash, confirming their high nutritional value. The highest lipid content was recorded (47.2%), which correlated positively with kernel outturn, suggesting that soil fertility and microclimatic conditions influence both nut size and oil accumulation. Mineral analysis revealed that Cambodian cashew kernels are rich in magnesium (255–278 mg/100 g) and zinc (4.2–4.8 mg/100 g), comparable to global reference values. These results reinforce the potential of Cambodian cashew as a nutritionally valuable and export-grade product. However, the study identified several constraints affecting overall quality consistency. Postharvest drying practices were found to be highly variable, with limited access to mechanized dryers and heavy reliance on sun drying, which often exposes nuts to moisture fluctuations and contamination. In conclusion, …
subject: Articles
  topic: section
subject: Cashew Nut
  topic: keywords
creator: Chay Chim
creator: Nhim Sopheap
creator: Chea Sonich
creator: Phann Hour
creator: Siek Vichhay
creator: Thun Sophak
creator: Muong Peouvorleak
creator: Cheam Chamroeun
creator: Phon Reno
creator: Norng Chakriya
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-12-12
publication date: 2025-12-12
starting page: 1
ending page: 8
doi: 10.47363/JFTNS/2025(7)224

Grapes Biologically Active Substances Using in the Bread Production
type: item
description: A study of total phenols, tannins and antioxidant activity transferred in bread enriched with grape pips flour and Rkatsiteli wine was conducted. When adding 20 ml of Rkatsiteli, the amount of total phenols was 228 mg/l, when adding 30 ml - 315 mg/l. The amount of tannins was 74.45 mg/l and 82.71 mg/l, respectively. And the antioxidant activity was 43.41% and 57.78%. In the mentioned samples, the effect of adding wine was expressed organoleptically more in taste, smell and color than in the amount of chemical parameters transferred from the wine. However, it should be noted that the transfer of phenolic compounds from wine to bread has added antioxidant nutritional value and distinct technological and organoleptic value to the product. The phenolic compounds transferred from Rkatsiteli wine to the bread, together with other biologically active substances contained in the bread, determine the high biological activity of the bread and, accordingly, its functional purpose from a curative-prophylactic and preventive point of view.
subject: Articles
  topic: section
subject: Grape Seed Flour
  topic: keywords
subject: Rkatsiteli
  topic: keywords
subject: Phenolic Compounds
  topic: keywords
subject: Bread
  topic: keywords
subject: Biological Activity
  topic: keywords
creator: Khositashvili Tea
creator: Elanidze Lali
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-03-15
publication date: 2025-03-15
starting page: 1
ending page: 3
doi: 10.47363/JFTNS/2025(7)203

Fruits and Vegetables Revealed as Nature’s Treasures for Enhancing and Promoting Maximum Health and Wellness
type: item
description: The increased use of fast food in societies today due to busy lifestyles provide a major threat to the increase in diet related diseases include obesity, diabetes and cardiovascular diseases. This paper further Makes a comparison of the effects of taking fast foods and the significance of taking fruits and vegetables in the current society. Explaining that fruits and vegetables have the vitamins, minerals, fiber and antioxidants for our body. We can stress the importance in disease prevention and health maintenance. It broadens to compare organic and genetically modified foods arguing that products’ choice should be made with regard to the individual’s health and environmental conservation goals. Additional details about various improved types of fruits and vegetables are also considered to show their potential for the promotion of better nutrition and food security. In also emphasizing the need to rejuvenate people’s commitment to a healthier diet, this paper presents practical approaches towards consuming many types of fruits and vegetables in day-to-day basis. Finally, therefore, the insights suggest that plant-based foods should be embraced as a key driving force for positive change, as they urge society to redirect its attention to healthier foods in the face of the growing fast-food craze.
subject: Articles
  topic: section
subject: Fruits
  topic: keywords
subject: Vegetables
  topic: keywords
subject: Organic
  topic: keywords
subject: Genetically Modified Food
  topic: keywords
subject: Fast Food
  topic: keywords
creator: Adamu Saminu Shehu
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-03-28
publication date: 2025-03-28
starting page: 1
ending page: 9
doi: 10.47363/JFTNS/2025(7)208

Exploring the Therapeutic Properties of Ellagic Acid Nanoclusters - A Review
type: item
description: Ellagic acid (EA) is a natural polyphenol and dilactone of hexahydroxydiphenic acid (HHDP), primarily found as ellagitannins in plants like pomegranates, raspberries, grapes, nuts, and strawberries. Its molecular structure consists of a gallic acid dimer linked by two lactone bonds. EA is produced through the hydrolysis of ellagitannins and geraniin and is a major bioactive compound in pomegranates, exhibiting strong antioxidant, anti-diabetic, anti-cancer, antiparasitic, and organ-protective properties. However, EA’s low water solubility limits its absorption and therapeutic potential. To enhance its bioactivity and bioavailability, various nanoparticle formulations and microspheres have been developed. Recent in vitro and in vivo studies indicate that EA nanoparticles (EA-NPs) offer improved antioxidant effects, mitigate oxidative stress, detoxify, and inactivate DNA and RNA viruses. EA-NPs have also shown benefits in reducing diabetes complications and preventing lung, prostate, and pancreatic cancers. Additionally, EA-loaded microspheres exhibit inhibitory effects on Babesia species and Theileria equi, while EA nanoparticle formulations combined with chemotherapeutics show promise in breast cancer therapy. This review explores EA nanoparticle formulations and their recent therapeutic advancements.
subject: Articles
  topic: section
subject: Ellagic acid (EA)
  topic: keywords
subject: Polyphenol
  topic: keywords
subject: Ellagitannins
  topic: keywords
subject: Gallic Acid Dimer
  topic: keywords
subject: Bioactive constituents
  topic: keywords
subject: Biopharmaceutical properties
  topic: keywords
subject: Nanocluster formulations
  topic: keywords
subject: Microspheres
  topic: keywords
subject: Chemotherapeutics
  topic: keywords
creator: Shruthi S Chakravarthy
creator: Kyatanahalli S Nagabhushana
creator: Rakshith C Jagadeesh
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-03-15
publication date: 2025-03-15
starting page: 1
ending page: 12
doi: 10.47363/JFTNS/2025(7)205

Optimization of the Drying Parameters for Plantain Chips using a Locally Made Tray Dryer: A Study on Drying Efficiency and Drying Rate Modeling using RSM
type: item
description: Plantain chips are a popular snack in many tropical countries, but inefficient drying processes often hinder their production. This study aimed to optimize the drying parameters for plantain chips using a locally made tray dryer, with a focus on enhancing drying rate and efficiency. A D-Optimal design was employed to evaluate the effects of four critical parameters: drying temperature (80–100°C), airflow rate (0.25–0.45 m/s), chimney diameter (20–40 mm), and chip thickness (0.5–1 mm). Response Surface Methodology (RSM) was used to model and optimize the drying process. The results showed that the optimal drying conditions were: temperature (91.9775°C), airflow rate (0.279371 m/s), chimney diameter (21.9722 mm), and chip thickness (1 mm). Under these conditions, the drying rate and efficiency were significantly improved, reaching 0.0161177 kg/h and 88.88%, respectively. This study demonstrates the effectiveness of RSM in optimizing the drying process for plantain chips and provides valuable insights for the development of efficient and cost-effective drying systems for food processing industries. The findings of this research can be scaled up for industrial applications, contributing to the improvement of food security and economic development.
subject: Articles
  topic: section
subject: Plantain Chips
  topic: keywords
subject: Tray Dryer
  topic: keywords
subject: Drying Parameters
  topic: keywords
subject: Response Surface Methodology
  topic: keywords
subject: Energy Efficiency
  topic: keywords
subject: Drying Rate
  topic: keywords
subject: Optimization
  topic: keywords
creator: Ifeanyichukwu U Onyenanu
creator: Arinzechukwu H Madukasi
creator: Peter O Oghenekaro
creator: Chikwendu C Nzenwa
creator: Kingsley E Madu
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-04-03
publication date: 2025-04-03
starting page: 1
ending page: 10
doi: 10.47363/JFTNS/2025(7)206

From Photosensitive Molecules to the Evolution of Living Been
type: item
description: All our knowledge leads us to believe that the origin of life was the formation of photosensitive molecules, which then contributed to the birth of primitive living organisms, such as cyanobacteria and cyanophyceae. Once these archaic organisms were able to feed and reproduce, other organisms would have acquired the ability to enter into symbiosis with them, taking mutual advantage of continuity and metabolic efficiency. In this article we try to trace the possible paths of this intriguing story, presenting hypotheses that are plausible, or that are a stimulus for further investigation.
subject: Articles
  topic: section
subject: Receptor Molecules
  topic: keywords
subject: Sunlight Origin of Life
  topic: keywords
subject: Receptor Systems
  topic: keywords
subject: Photoreceptors
  topic: keywords
subject: Electromagnetic Frequencies
  topic: keywords
subject: Chlorophylls and Rhodopsins
  topic: keywords
subject: Chloroplasts
  topic: keywords
subject: Mitochondria
  topic: keywords
creator: Bruno Riccardi
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2024-03-24
publication date: 2024-03-24
starting page: 1
ending page: 8
doi: 10.47363/JFTNS/2025(7)210

Application and Advantage of Marker Assisted Selection in Plant Breeding: Review
type: item
description: Conventional and modern plant breeding methods play a significant role in crops genetic improvement for desirable traits. Conventional breeding relied entirely on morphological markers, and selecting plants with desirable traits required several generations and many years. Selecting economically important traits such as yield, quality, and stress tolerance is challenging due to their polygenic nature and the strong influence of environmental factors. This challenge has driven plant breeders to explore second- and third-generation breeding techniques, such as marker-assisted selection (MAS). The present article was reviewed with the aim of understanding the principles and applications of marker-assisted selection in plant breeding. Various types of markers and their functions were articulated effectively. Single nucleotide polymorphism markers are among the most recent and advanced markers in plant breeding. They are highly effective for identifying genomic regions linked to desirable traits, thus enabling breeding accuracy and efficiency. MAS is an essential tool in plant breeding activities, including crop improvement. The applications of MAS in selecting breeding lines/populations, recurrent selection, marker-assisted backcrossing, and gene pyramiding were briefly discussed in the article. MAS plays a key role in shortening the breeding cycle and facilitating rapid, cost effective selection. It significantly contributes to increasing genetic gain in desired traits compared to conventional breeding methods.
subject: Articles
  topic: section
subject: Marker Assisted Selection
  topic: keywords
subject: Plant Breeding
  topic: keywords
subject: Improvement
  topic: keywords
subject: Genetic Markers
  topic: keywords
creator: Dawit Merga
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-04-10
publication date: 2025-04-10
starting page: 1
ending page: 7
doi: 10.47363/JFTNS/2025(7)209

Ultrasound - Assisted Treatment in Protein and Bioactive Ingredients Processing
type: item
description: Derive of Protein by processing is now shifting to advanced, modest and innovative technology these days. This review shows the possibility of deriving proteins via processing through the ence of ultrasound approaches. The target is between ultrasound waves and proteins behavior during ultrasound extraction technology. The extent of protein extraction by traditional methods faces structural, biostability and economic challenges, but ultrasounds emerge as an alternative to these challenges. In this work, highlights on ultra-sound’s role in enhancing protein yield and bio-quality in relationship to bioavailability and functional role where discussed. Analyses have shown some cases where remarkable advancement by ultrasound techniques has also extended to enzymatic hydrolysis, using ultrasound catalyzed activities to unlocked dimensions in the production of bioactive- peptides and enriched proteins. Bio industrial sector that uses ultrasound approach to extract bioactive and proteins not only do they facilitates protein reshapes but also changes protein production, biostability and bioavailability. Ultrasound has emerged as a catalyst for effective bioactive enhancement, overthrowing conventional methods to optimization strategies of protein reshaping and rebouncing. The review envisages the advantages of ultrasound technology and applications in bio – industrial sectors, the future prospects of ultrasound assisted protein extraction with offered roadmaps and processing advantages.
subject: Articles
  topic: section
subject: Protein
  topic: keywords
subject: Ultrasound-Assisted Technology
  topic: keywords
subject: Extraction
  topic: keywords
subject: Enzymatic Hydrolysis
  topic: keywords
subject: Bioceutical
  topic: keywords
creator: Ogori AF
creator: Jackson V
creator: Alimi Taofeek
creator: Dingari J
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-03-17
publication date: 2025-03-17
starting page: 1
ending page: 8
doi: 10.47363/JFTNS/2025(7)204

Nutritional Value Analysis of the Larvae of the Superworm Zophobas Morio by using Proteomics Technology
type: item
description: The superworm Zophobas morio is becoming increasingly important food insects for people. In this paper, larvae of the superworm were used as research materials to detect and analyze the protein data of larvae of Z. morio by using data independent acquisition technology. Gene Ontology database, Kyoto Encyclopedia of Genes and Genomes database, clusters of euKaryotic Orthologous Groups database and other databases were used for protein identification and detection, i.e., proteomic analysis. The results showed that the number of detected proteins was 4589, and 91.9% of them were successfully annotated, among which Trx-2 protein was found to be a high-quality protein that can be absorbed by the human body and the larvae of Z. morio were developed in the food industry to grind insect powder as a food raw material, and the edible benefits of amino acid oral liquid manufacturing need to be further studied, so PCR amplification analysis was carried out for its Trx-2 gene.
subject: Articles
  topic: section
subject: Zophobas morio
  topic: keywords
subject: Larva
  topic: keywords
subject: Proteomics
  topic: keywords
subject: Immunoprotein
  topic: keywords
subject: Trx-2 Protein
  topic: keywords
creator: Guo Fang Jiang
creator: Yu Ting Lin
creator: Hui Juan Yang
creator: Xin Yan Li
creator: Xiao Ru Jian
creator: Yu Huan Huang
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-04-28
publication date: 2025-04-28
starting page: 1
ending page: 5
doi: 10.47363/JFTNS/2025(7)212

Optimization of a Sustainable Virgin Coconut Oil Extraction Machine for Rural Communities
type: item
description: Virgin coconut oil (VCO) extraction is crucial for its nutritional, cosmetic, and medicinal applications; however, traditional processes are inefficient, energy intensive, and of inconsistent quality, thereby restricting rural scalability. This study addresses these issues by developing and optimizing a sustainable Virgin coconut oil (VCO) extraction machine for rural communities. The Machine was designed using SolidWorks Dassault 2023 and optimized via Response Surface Methodology (RSM). The optimization identified the best process parameters, achieving an optimal extraction temperature of 64.39°C, extraction pressure of 5.79 MPa, extraction time of 39.90 minutes, and a raw material size of 1.737 mm. The optimized conditions led to an oil yield of 1.412 kg/L, a mass balance of 2.608 kg, an energy consumption of 22.53 kWh, and a machine efficiency of 65.67%. The key findings of this study demonstrate that optimizing process parameters significantly improves the efficiency and quality of Virgin coconut oil (VCO) extraction. The study underscores the machine’s potential to improve rural livelihoods by reducing production costs, ensuring consistent oil quality, and aligning with sustainable practices.
subject: Articles
  topic: section
subject: Virgin Coconut Oil (VCO)
  topic: keywords
subject: Response Surface Methodology (RSM)
  topic: keywords
subject: Oil Extraction Machine
  topic: keywords
subject: Oil Yield
  topic: keywords
subject: Efficiency Optimization
  topic: keywords
subject: SolidWorks
  topic: keywords
creator: Ifeanyichukwu U Onyenanu
creator: Believe O Idogho
creator: Kennedy C Owuama
creator: Ashimedua C Ndubisi
creator: Chukwunwendu E Ilochonwu
rights: Copyright (c) 2025 Journal of Food Technology & Nutrition Sciences
date: 2025-04-28
publication date: 2025-04-28
starting page: 1
ending page: 8
doi: 10.47363/JFTNS/2025(7)215