Volume 10 Issue 2

Bread Staling Measurement Techniques: A Review

Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Amir Golmohammadi, Afsaneh Morshedi and Mohaddeseh Kariminejad
The global production volume of wheat production is almost 785 million metric tons during 2023. Bread is a staple food produced with flour, water, or milk, with or without yeast. It is an important part of people’s worldwide people diet and provides their daily energy.

Read More

Promoting Nutrition Resilience in Pastoral and Agro-pastoral areas through Nutrition-sensitive Interventions: Exploring Contextually Viable Approaches: The Case of the Somali Region, Ethiopia

Hassen Mahamed Jerar, Saleha Abdusamed and Shamsedin Mahdi Hassan
Background: Background: Child and maternal malnutrition persist as significant public health issues in pastoralist areas of Ethiopia.
Objectives: This study aims to explore interventions for promoting nutrition resilience and identify facilitators and barriers among pastoralist and agro-pastoralist communities in the Somali region.

Read More

Synbiotic Nutritious Drink: Potential and Safety Evaluation

Serik Shaikhin, Zinigul Sarmurzina, Gulyaim Abitayeva, Gulmira Bissenova, Botagoz Mussabayeva, Yerassyl Naimanov, Zarina Shulgau, Aizhan Khalymbetova, Arman Abilkhadirov, Kairtai Almagambetov, Aslan Temirkhanov and Zhandarbek Bekshin
The increasing concern for health and quality of life has motivated individuals to consume healthier food. Enriching food products with health-promoting additives represents a novel approach within the food industry of Kazakhstan, particularly pertinent due to the adverse environmental and radiation conditions in the Republic.

Read More


Impacts of Palm Bunch Ash and Brine Solutions on the Nutritional and Anti-nutritional Compositions of “Ugba” (Pentaclethra macrophyll Benth)

Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Ijeoma Adanma Olawuni, Serah Ogechi Alagbaoso, Arinze Francis Ofoedum, Evelyn Juachi Anaeke, Tokunbo Alaba Odeyemi and Oguka Confidence
The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately.

Read More

Impacts of Palm Bunch Ash and Brine Solutions on the Microbial and Organoleptic Properties of “Ugba” (Pentaclethra macrophyll Benth)

Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Linda Oluchi Akajiaku, Euphresia Nkiru Odimegwu, Chioma Nwaobiara Eluchie, Ijeoma Maureen Agunwah, Friday Pascal Okezie and Njideka Clara Uyanwa
The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately.

Read More