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Review Article
Plant Based Legume Extracts as Milk Alternatives - A Review
Issue:
Volume 13, Issue 3, June 2025
Pages:
109-118
Received:
1 April 2025
Accepted:
16 April 2025
Published:
14 May 2025
Abstract: Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.
Abstract: Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nut...
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Research Article
Effect of Processing on Nutritional and Sensory Quality of Orange-Fleshed Sweet Potato’s Porridge and Ugali (stiff-porridge) Consumed in the Lake Zone, Tanzania
Caresma Chuwa,
Abdulsudi Issa-Zacharia*
Issue:
Volume 13, Issue 3, June 2025
Pages:
119-129
Received:
25 March 2025
Accepted:
2 April 2025
Published:
3 June 2025
DOI:
10.11648/j.jfns.20251303.12
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Abstract: The orange-fleshed sweet potato (OFSP) is a nutrient-rich crop with high β-carotene content, which helps prevent vitamin A deficiency (VAD). However, its semi-perishability requires proper processing to preserve its nutritional and sensory properties. This study assessed the effects of sun and solar drying on the proximate composition, β-carotene, vitamin C, mineral content, and sensory attributes of OFSP porridge and Ugali (stiff porridge) consumed in the Lake zone of Tanzania. Three variety of OFSP; Ejumla, Jewel, and Carrot Dar, were subjected to solar or sun-drying and subsequently processed into flour. The resulting flours were used to produce porridge and Ugali (stiff porridge). Conventional techniques were employed to evaluate the proximate composition, β-carotene, vitamin C, and micronutrient content of porridge and Ugali (stiff porridge). Additionally, sensory analysis was performed to assess the level of acceptability of the items' sensory qualities. There was a significant difference in moisture content, crude protein, and crude fat between porridge and Ugali (stiff porridge) for all three varieties of OFSP (p<0.05). Moreover, solar-dried products had higher retention of β-carotene (28.79 mg/100 g) and vitamin C (3.29-10.45 mg/100 g). Sun-dried products had lower mineral content than solar-dried products. There was also a significant difference (p<0.05) between solar and sun-dried products in all tested essential minerals. The nutrients analyzed were more concentrated in stiff porridge than in regular porridge, such as calcium (21.65mg/100g), potassium (90.70mg/100g), Sodium (169.98mg/100g), magnesium (13.26mg/100g) and zinc (0.51mg/100g). Solar-dried items had the highest acceptability scores (3.0–3.9) compared to sun-dried products, with Ejumla being the most preferred. The findings depict that solar drying preserves OFSP-based food's nutritional and sensory quality better. Solar-dried OFSP may reduce vitamin A deficiency (VAD) and improve nutritional security in Tanzania.
Abstract: The orange-fleshed sweet potato (OFSP) is a nutrient-rich crop with high β-carotene content, which helps prevent vitamin A deficiency (VAD). However, its semi-perishability requires proper processing to preserve its nutritional and sensory properties. This study assessed the effects of sun and solar drying on the proximate composition, β-carotene, ...
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Research Article
Studies on Physico - Chemical Characteristics of Fortified Burfi Prepared by Using Shredded Bottle Gourd (Lagenaria Siceraria), Carrot (Daucus Carota) and Beetroot (Beta Vulgaris)
Shalini Shukla*,
Shanker Suwan Singh
Issue:
Volume 13, Issue 3, June 2025
Pages:
130-138
Received:
16 April 2025
Accepted:
28 April 2025
Published:
10 June 2025
DOI:
10.11648/j.jfns.20251303.13
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Abstract: This research study was conducted to analyse physic chemical characteristics of fortified burfi prepared by incorporating shredded Bottle gourd, Carrot and Beetroot in varied proportion. The objective of study is to analyse physiochemical attributes of burfi prepared by fortifying Bottle gourd in ratio (15, 25, 30 and 35) with carrot (10, 15, 20, 25) and beetroot (10, 15, 20, 25). The control sample T0 was prepared using khoa: sugar 70:30. Other treatments were prepared (Bottle Gourd: Carrot: Beetroot: Sugar) as T1 (25:10:0:30), T2 (25:00:10:30), T3 (30:10:00:25), T4 ( 30:00:10:25), T5 (30:10:00:20), T6 (35:00:10:20), T7 (15:20:00:30), T8 (15:00:20:30), T9 (15:25:00:25), T10 (15:00:25:25), T11 (25:20:00:20), T12 (25:00:20:20), T13 (25:15:00:25) and T14(25:00:15:25). Khoa was kept constant @35g in each sample. The physicochemical characteristics moisture, carbohydrate, protein, ash content, fat and total solids were tested. Results showed that moisture and fibre increased while carbohydrate, protein, fat, and ash content decreased on increased incorporation of carrot, beetroot and bottle gourd. Treatments incorporating beetroot showed higher percentage of moisture, protein and fat when compared to treatments incorporating similar ratio of carrot whereas carbohydrate, ash and fibre decreased with same ratio of incorporation of beetroot and carrot to bottle gourd burfi. Laboratory prepared burfi revealed enhanced nutritive value. Highest moisture content was observed in treatment T2. Laboratory prepared burfi revealed enhanced nutritive value in comparison to traditional khoa burfi. Treatment T10 (15:00:25:25) was found to be of highest nutritive value with Moisture 13.61%, Carbohydrate 10.496, Protein 6.7305, Fat 13.003, Ash 1.685, Fibre 0.88% and Total Solids 86.39.
Abstract: This research study was conducted to analyse physic chemical characteristics of fortified burfi prepared by incorporating shredded Bottle gourd, Carrot and Beetroot in varied proportion. The objective of study is to analyse physiochemical attributes of burfi prepared by fortifying Bottle gourd in ratio (15, 25, 30 and 35) with carrot (10, 15, 20, 2...
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Research Article
Nutritional, Antioxidant and Physicochemical Properties of Baobab (Adansonia Digitata L) Fruit Pulp from Cameroon
Issue:
Volume 13, Issue 3, June 2025
Pages:
139-149
Received:
21 April 2025
Accepted:
6 May 2025
Published:
16 June 2025
DOI:
10.11648/j.jfns.20251303.14
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Abstract: The baobab fruit (Adansonia digitata L.) is one of the tropical fruits found in some countries of sub-Saharan Africa, including Cameroon. Studies of its pulp in other countries have shown that it is rich in nutrients, bioactive compounds and medicinal properties. It is an auspicious tropical fruit although it has been little investigated and exploited in Cameroon. This work aimed to determine the nutritional, antioxidant and physicochemical characteristics of baobab fruit pulp from Cameroon. To achieve this objective, baobab fruits were harvested in the North Region of Cameroon and immediately transported to the laboratory. The nutritional (proximate composition, vitamin C, minerals), antioxidant (Total Phenolic Content, Radical Scavenging Activity of DPPH, Total Antioxidant Capacity (TAC) and Ferric Reducing Antioxidant Power (FRAP) using different extracted solvents) and physicochemical (pH, total soluble solids and colour) properties of the pulp were determined using standard reference methods. The characterisation of baobab fruit pulp showed the presence of all macronutrients: protein (3.95 ± 0.00 g/100 g), lipid (12.11 ± 1.02 g/100g), carbohydrate (57.62 ± 0.65 g/100 g), its richness in vitamin C (494.94 ± 69.99 mg/100 g DM), fibre (8.17 ± 1.03 g/100 g), minerals (calcium (333.75 ± 0.01 mg/100 g), magnesium (167.45 ± 0.01 mg/100 g), phosphorus (61.20 ±0.04 mg/100 g), Potassium (2670.05 ± 0.012 mg/100 g)) and phenolic compound (566.46 - 2529.25 mg GAE/100 g). It also exhibited high antioxidant activity (FRAP: 1996.27 - 5861.33 mg FeSO4/100 g, DPPH: 49.19 - 98.33% inhibition /100 g and TAC: 8.17 ± 0.18 g AAE/100 g), an acidic pH (3.37 ± 0.00) and total soluble solids of 5.00 ± 0.00 °Brix. The present study shows that baobab fruit pulp from Cameroon has good nutritional and antioxidant properties. The consumption of this pulp would contribute to covering the Recommended Nutrient Intake of several nutrients and to the prevention and management of chronic diseases related to oxidative stress.
Abstract: The baobab fruit (Adansonia digitata L.) is one of the tropical fruits found in some countries of sub-Saharan Africa, including Cameroon. Studies of its pulp in other countries have shown that it is rich in nutrients, bioactive compounds and medicinal properties. It is an auspicious tropical fruit although it has been little investigated and exploi...
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Research Article
Equilibrium Moisture Content and Thermodynamic Properties of Garri
Issue:
Volume 13, Issue 3, June 2025
Pages:
150-155
Received:
16 April 2025
Accepted:
27 April 2025
Published:
20 June 2025
DOI:
10.11648/j.jfns.20251303.15
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Abstract: Gari, a widely consumed cassava product in West Africa, plays a vital role in the dietary needs of millions of people. Moisture content is a critical factor affecting its quality, texture, shelf life, and susceptibility to microbial contamination. This study investigates the equilibrium moisture content (EMC) of gari at varying temperatures (40°C, 45°C, 50°C, and 55°C) across different relative humidity (RH) levels. The static gravimetric method was employed to measure EMC, with data fitted to four sorption models: GAB, Modified Henderson, Modified Oswin, and Modified BET. The results demonstrated that EMC decreased as temperature increased, with the Modified Oswin model providing the best fit (R² = 0.968–0.983). The GAB model revealed a reduction in the monolayer moisture content (M0) from 3.988 to 3.640 as temperature rose, indicating a reduced water-binding capacity of the gari. Thermodynamic analysis showed exothermic enthalpy values ranging from -25.1 to -21.3 kJ/mol, and negative entropy values from -80.1 to -66.7 J/mol·K, suggesting strong interactions between water and starch molecules. These findings underscore the importance of controlling drying and storage conditions to maintain the quality and shelf life of gari, offering valuable insights for food processing, packaging, and storage solutsions.
Abstract: Gari, a widely consumed cassava product in West Africa, plays a vital role in the dietary needs of millions of people. Moisture content is a critical factor affecting its quality, texture, shelf life, and susceptibility to microbial contamination. This study investigates the equilibrium moisture content (EMC) of gari at varying temperatures (40°C, ...
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Research Article
Nutritional Profile of Some Wild Edible Mushrooms, Cultivated in Cameroon and Democratic Republic of Congo
Issue:
Volume 13, Issue 3, June 2025
Pages:
156-170
Received:
22 April 2025
Accepted:
7 May 2025
Published:
20 June 2025
DOI:
10.11648/j.jfns.20251303.16
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Abstract: Wild edible mushrooms (WEM) are non-wood forest products that are widely used in the diets of many people in tropical Africa. In order to improve local diets and make the most of these natural resources, the nutritional quality of 28 wild and domesticated species in Cameroon and the Democratic Republic of Congo was analyzed. Measurements were taken of ash, water, carbohydrate, crude fiber, lipid, protein and energy content. The results indicate that these mushrooms are rich in lipids (11.75 g/100 g DM), proteins (25.89 g/100 g DM), crude fiber (13.91 g/100 g DM), water (86.82 g/100 g FM), ash (6.51 g/100 g DM), carbohydrates (27.57 g/100 g DM) and energy (324.13 kcal/100 g). Highly significant differences (P < 0.05) were observed between species. For example, Termitomyces sp.5 (28.78 g/100 g DM) is rich in ash, while P. pulmonarius (28.52 g/100 g DM) stands out for its high lipid content and T. griseiumbo (49.38 g/100 g DM) has a remarkable level of protein. In terms of carbohydrates, P. ostreatus (55.51 g/100 g DM) stands out, while P. tuber-regium (26.79 g/100 g DM) has a notable proportion of crude fiber. In terms of energy, P. pulmonarius (459.76 kcal/100 g DM) still stands out. These results demonstrate the significant nutritional potential of these mushrooms, which are using to reduce nutritional deficiencies and facilitate intestinal transit thanks to their fiber content. Domestication of these mushrooms would also ensure continuous availability throughout the year, thereby reducing dependence on natural resources.
Abstract: Wild edible mushrooms (WEM) are non-wood forest products that are widely used in the diets of many people in tropical Africa. In order to improve local diets and make the most of these natural resources, the nutritional quality of 28 wild and domesticated species in Cameroon and the Democratic Republic of Congo was analyzed. Measurements were taken...
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Research Article
The Impact of Extended Skin Contact on Phenolic Extraction in Skin-fermented Hybrid White Wines
Patrick Allen Gibney*,
Glycine Zhujun Jiang,
Jude River Allan,
Anna Katharine Mansfield
Issue:
Volume 13, Issue 3, June 2025
Pages:
171-179
Received:
7 May 2025
Accepted:
21 May 2025
Published:
20 June 2025
DOI:
10.11648/j.jfns.20251303.17
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Abstract: Background. With growing interest in skin-fermented white wines, more winemakers in North America are producing this style of wine with cold-tolerant, interspecific hybrid grape varieties rather than only Vitis vinifera species. Objective. In this study we sought to characterize the level of phenolic extraction using extended skin contact post-fermentation using two hybrid white grape cultivars. Alcoholic fermentations were conducted with Cayuga White and Vidal Blanc separately, followed by five months of extended skin contact post-fermentation. Phenolic compounds and color quantification were monitored over the course of post-fermentative aging on grape skins. The parameters were analyzed using standard UV/Visible spectroscopy and HPLC-MS-based methods. Conclusions. For both hybrid cultivars, there were no significant changes in phenolic content or in brown or yellow color over five months of post-fermentation skin contact. Under the winemaking conditions used in this study, for the interspecific hybrid grape cultivars Cayuga White and Vidal Blanc, we found that extended skin contact did not increase phenolic extraction beyond the level achieved by completion of alcoholic fermentation, providing useful guidance for winemakers to make production decisions regarding potential benefits (increased compound extraction) and risks (increased spoilage or oxidation potential due to longer periods of atmospheric exposure) of extended skin contact post-fermentation.
Abstract: Background. With growing interest in skin-fermented white wines, more winemakers in North America are producing this style of wine with cold-tolerant, interspecific hybrid grape varieties rather than only Vitis vinifera species. Objective. In this study we sought to characterize the level of phenolic extraction using extended skin contact post-ferm...
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