International Journal of Nutrition and Food Sciences

Volume 10, Issue 2, March 2021

  • Production and Consumption of Dried Meat in the City of ABECHE (CHAD)

    Abdelsalam Adoum Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, Babakar Serigne Khalifa Sylla, Abdourahmane Balla, Malang Seydi, Bhen Sikina Toguebaye

    Issue: Volume 10, Issue 2, March 2021
    Pages: 33-42
    Received: Dec. 11, 2020
    Accepted: Dec. 29, 2020
    Published: Mar. 26, 2021
    Downloads:
    Views:
    Abstract: To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturin... Show More
  • Evaluating the Extracts of Water Melon Rind, Alayyaho, Yakuwa and Karikashi as remedy for Protein Energy Malnutrition

    Onuoha Ogbonnaya Gideon, Oyeniyi Patience Fumilayo, Adamu Hauwau Zakari, Muhammad Sumayya Thani, Maidawa Chongda Zakmi, Adama Isaiah Ufedo, Lamido Abubakar Umar

    Issue: Volume 10, Issue 2, March 2021
    Pages: 43-53
    Received: Jan. 26, 2021
    Accepted: Feb. 14, 2021
    Published: Mar. 26, 2021
    Downloads:
    Views:
    Abstract: 50% of world hungry people live in the third world countries with the worrisome implication among children under age five as a result of malnutrition. This situation persists because cheaper available sources of quality and quantity protein and energy low-cost foods (leaf vegetables and agricultural waste) and simple technologies are not exploited.... Show More
  • Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate

    Sousan Karimi

    Issue: Volume 10, Issue 2, March 2021
    Pages: 54-58
    Received: Jan. 14, 2021
    Accepted: Feb. 07, 2021
    Published: Apr. 29, 2021
    Downloads:
    Views:
    Abstract: Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0,... Show More