American Journal of Food and Nutrition 

About: American Journal of Food and Nutrition is an academic journal. The journal publishes majorly in the area(s): Proximate & Low protein. It has an ISSN identifier of 2374-1155. It is also open access. Over the lifetime, 189 publications have been published receiving 1403 citations.

Comparison of the Nutrient composition of four sweet potato varieties cultivated in Rwanda

Abstract: Sweet potatoes (Ipomea batatas) are important nutritious staple crop in Rwanda. The aim of the study was to compare the nutritional composition of selected yellow and white sweet potato varieties cultivated in Rwanda. Two yellow varieties (Kwizekumwe, 440170) and two white varieties (Mugande and Rutambira 4-160) were used for the study. Estimation of moisture, ash, protein, crude fibre was conducted using standard AOAC procedures. Total reducing sugars and β carotene was determined by UV Spectrophotometric method. The study revealed that the moisture content in the sweet potato varieties was quite high and ranged between 62.58  0.42 to 64.34  0.42 .The crude protein (0.91  0.05) and total reducing sugar (2.50 ± 0.12 ) content was high in Kwizekumwe and were the least in 440170 variety with 0.7 ±0.03 and 1.74 ± 0.07 respectively. However, the 440170 variety recorded the highest in crude fibre ( 0.14 ± 0.00) and the least was observed in Rutambira 4-160 variety ( 0.11 ± 0.00). Crude ash was high in Kwizekumwe (0.44±0.07) while Mugande had the least ash content (0.40±0.02). β carotene content was present only in the yellow varieties but was found to be high in Kwizekumwe (1.85±0.00). Thus, Kwizekumwe was found to be more nutritious when compared to the other varieties.

Proximate composition, phytochemical screening and antioxidant activity of ten selected wild edible Nigerian mushrooms

Abstract: Wild edible mushrooms of several species are grown in different part of Nigeria for various reasons. In this study, the proximate, antioxidant activity as well as the phytochemical screening of ten selected wild edible Nigerian mushrooms including Cantharelle cibarius, Laccaria amethysta, Clitocybe odora, Lepista nuda, Macrolepiotata procera, Lepista saeva, Lactarius deliciousus, Laccaria laccata, Pleurotus ostreatus and Hericium erinaceus were investigated. The mushrooms were harvested fresh, sun dried, pulverized and analyzed according to standard procedures. Proximate analysis showed high level of proteins (14.03 – 60.38%), crude fibre(3.94 – 20.36%), carbohydrate(4.17 -32.50%), ash (17.44 – 33.60%), fat(1.29-14.29%) and folic acids(4.75 – 5.51g/g) in all species. Mineral analysis of all species indicated the presence of potassium, sodium, magnesium, manganese, calcium, copper and Iron. Potassium is of the highest amount in all species of plant (1370-5710g/100g). High antioxidant activity was also observed in these mushrooms with the specie L. amethysta and L. nuda exhibiting the strongest antioxidant activity with values as high as 53.64 and 53.65nm respectively. Phytochemical screening revealed the presence of varying quantities of alkaloids, flavonoids, saponins, tannins with absence of anthraquinones and steroids. These bioactive compounds together with the high antioxidant activities obtained in some species and the nutrient contents in all species may be responsible for their nutritional and therapeutic uses. These results therefore not only make these wild edible mushrooms popular to consume as good food sources but may also be valuable in drug development.

Food and Nutrition Scenario of Kenya

Abstract: Republic of Kenya is the fourth largest economy in Sub-Saharan Africa. More than 60% people of Kenya live below the poverty line. Rapid increases in inflation could reduce economic growth and worsen the poverty levels of the citizens of Kenya. The agricultural sector is still the backbone of Kenya’s economy and economic development is dependent on agricultural improvement. Main staple food of Kenya is maize, which accounted about 65% of total staple food caloric intake and 36% of total food caloric intake. Kenya is the largest food and agricultural products importer in the eastern Africa. At present the Government of the country is trying to reduce poverty. The country is developing in food security and nutrition since the last decade. To make the country in a medium develop Government should stress on food security, poverty reduction, transformation of agriculture from survival to commercial farming and agribusiness, markets, efficient use of agricultural products. The objective of this paper is to increase food production of Kenya to reduce food insecurity and malnutrition. An attempt has been taken here to discuss the food and nutrition situation of Kenya to build a healthy nation.

Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread

Abstract: Bread samples were baked using wheat flour substituted with milled brewers’ dry grain (BDG) at levels of 5, 10, 15 and 25%. The bread produced from wheat flour without BDG substitution served as control. The chemical composition, functional characteristics, microbial content and sensory attributes of the products were determined to ascertain their general acceptability. Results obtained showed an increase in the range of 8% for moisture, 3.5% for fat, 1.7% for Ash, 5.45% for crude fibre, 3.07% for protein and a decrease in carbohydrate content by 20.38%. Results of the functional properties analyzed showed that the water holding capacity increased with BDG substitution from 2.11(g) to 4.79(g) while the water binding capacity increased from 0.78(g) to 0.90(g). There were no differences in values for the oil holding and binding capacities obtained. The average loaf volume decreased by 41% in the BDG substituted breads while the pH values showed a reduction with BDG substitution, Results also showed that the bread sample without (added) BDG contained more microbes during storage than the ones with BDG. Generally, bread with BDG substitutions were nutritionally superior to normal bread while normal bread had better overall sensory scores than the BDG bread.