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Research Article
Assessment of Dietary Diversity of Children Between 6 and 23 Months: A Cross-Sectional Survey in the Savanes, Kara, and Maritime Regions of Togo
Issue:
Volume 13, Issue 6, December 2025
Pages:
302-313
Received:
5 October 2025
Accepted:
18 October 2025
Published:
7 November 2025
Abstract: Dietary diversity refers to the consumption of foods from different groups, which is essential to ensure adequate nutrient intake in children. However, the situation remains critical in Togo, with only 12% of children aged 6 to 23 months being fed according to optimal infant and young child feeding (IYCF) practices. Available data on these children’s diet must therefore be analyzed to better understand the situation and improve their nutrition. This research assesses the dietary diversity of children aged 6 to 23 months in the Savanes, Kara, and Maritime regions of Togo, using data from the SMART 2022 survey (Standardized Monitoring and Assessment of Relief and Transitions). The sample studied included 620 children and 1002 households selected by a two-stage cluster sampling in the regions considered. In terms of Infant and Young Children Feeding (IYCF) practices, the results reveal that approximately 85% of children in the Kara and Savanes regions continue to be breastfed beyond 12 months, compared to 68.2% in the Maritime region. Despite relatively frequent introduction of solid foods, the proportion of children achieving minimum dietary diversity remains low (20%) in all three regions. These results are corroborated by the rates linked to malnutrition indicators observed during the study. It is therefore important to implement sustainable nutritional programs and projects to improve dietary diversity and meet the nutritional needs of children in vulnerable regions in Togo.
Abstract: Dietary diversity refers to the consumption of foods from different groups, which is essential to ensure adequate nutrient intake in children. However, the situation remains critical in Togo, with only 12% of children aged 6 to 23 months being fed according to optimal infant and young child feeding (IYCF) practices. Available data on these children...
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Research Article
Use of D-Optimal Mixture Design in Optimizing the Quality Characteristics of Refined Wheat-Soybean-Oyster Meat Powder Composite Flour
Wilson Tamunotonye Orunaboka
,
Sulaimon Babatunde Kosoko*
Issue:
Volume 13, Issue 6, December 2025
Pages:
314-325
Received:
30 September 2025
Accepted:
15 October 2025
Published:
26 November 2025
Abstract: The use of composite flours for domestic and industrial applications in baked and confectionery products has being seen as one of the ways for achieving sustainable food and nutrition security especially in developing countries of the world, however, its utilization might be limited by the quality characteristics of the resulting composite flour samples. In this research study, D-optimal design mixture was used to investigate the simultaneous effects of varying compositional percentage of refined wheat flour, soybeans flour and oyster meat powder on some proximate and pasting properties of composite flour. A total of 14 combinations were generated using Design Expert software. The properties of the composite flour measured showed a significantly (p<0.05) influenced on the composite flour samples. The ranges of values for the properties are moisture content - 8.31- 12.25%, fat content - 1.46 - 9.41%, protein content - 11.34 -20.28%; while peak, breakdown and setback viscosities ranges from 418 - 1025cP, 220 - 515cP and 240 - 690cP respectively. The proximate properties of fat and protein contents increased with increase in soybean and oyster meat flour inclusion while moisture content decreased with increase in soybean and oyster meat flour inclusion. The pasting properties of peak, breakdown and setback viscosities were also significantly (p<0.05) affected by varying percentage composition with the properties decreasing with increase in percentage soybean flour and oyster meat powder inclusion. The numerical optimization showed that the best combination of the individual flour were 72.00% refined wheat flour, 20.00% soybeans flour and 8.00% oyster meat powder with a desirability value of 0.719.
Abstract: The use of composite flours for domestic and industrial applications in baked and confectionery products has being seen as one of the ways for achieving sustainable food and nutrition security especially in developing countries of the world, however, its utilization might be limited by the quality characteristics of the resulting composite flour sa...
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Research Article
Paternal Role on Feeding and Childcare: Exploring Practices, Perceptions and Challenges in Makueni County; A Qualitative Study
Issue:
Volume 13, Issue 6, December 2025
Pages:
326-333
Received:
12 October 2025
Accepted:
25 October 2025
Published:
28 November 2025
Abstract: Paternal feeding and child care are significant determinants of child nutrition, health, and well-being. In many Kenyan communities, fathers seldom participate; child care is predominantly perceived as the mother's responsibility. Limited paternal involvement may negatively impact the quality of child nutrition and care in the home. This study investigated fathers’ roles, perceptions, and barriers to participation in child feeding and care in Kathonzweni Ward, Makueni County, Kenya. The study used an exploratory qualitative design. Researchers conducted 11 focus group discussions with fathers, mothers, and community health promoters to understand paternal practices, perceptions, and challenges. They audio-recorded, transcribed, and thematically analyzed each session to find key themes. Five main themes emerged: paternal roles (financial support and direct care), effects of paternal involvement on child health, barriers, cultural norms and evolving practices, and support needs. Fathers mostly provided financial support and decided on household food and health costs; a few helped with daily feeding and care. Younger and more educated fathers were more likely to feed, play with, and take children to health facilities. Economic hardship, substance use, limited nutrition knowledge, and prevailing gender norms constrained fathers’ participation. Further, societal and cultural beliefs that caregiving constitutes women’s work discouraged male involvement. Nevertheless, most participants agreed that children benefited from paternal involvement through improved nutrition, health, and family cohesion. The study urges sharing caregiving and feeding tasks equally between parents. Recommendations include health education for men, community awareness, and livelihood support to empower fathers as caregivers. Involving men in maternal and child health and removing social barriers can normalize their participation. These strategies could improve child nutrition and well-being in rural Kenya.
Abstract: Paternal feeding and child care are significant determinants of child nutrition, health, and well-being. In many Kenyan communities, fathers seldom participate; child care is predominantly perceived as the mother's responsibility. Limited paternal involvement may negatively impact the quality of child nutrition and care in the home. This study inve...
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Research Article
Identification Domestication and Cultivation Practices of Underutilized Vegetables in Morogoro and Dodoma
Nasma Abubakari Ally*,
Frida Albinus Nyamete,
Lucy Mlipano Chove
Issue:
Volume 13, Issue 6, December 2025
Pages:
334-352
Received:
8 November 2025
Accepted:
24 November 2025
Published:
17 December 2025
Abstract: Underutilized Vegetables (UVs) are nutrient dense crops with substantial potential to enhance food security and dietary diversity, yet remain largely overlooked in mainstream agriculture. This study aimed to investigate the diversity, domestication and cultivation practices of UVs in Morogoro and Dodoma regions of Tanzania through across sectional survey of 307 respondents. Chi- square test was performed to assess associations between categorical variables such as Dodoma and Morogoro. 30 species of underutilized vegetables consumed both in Morogoro and Dodoma regions were identified. Overall, 75.6% (n=232) of respondents demonstrated high familiarity with UVs, reflecting their cultural and dietary relevance. Domestication rates varied significantly by region, 83.2 % (99/119) of Morogoro farmers reported cultivating UVs in home gardens, compared with just 29.3%(55/188) in Dodoma with a highly significant difference (χ² = 84.805, p =0.000). The main reason hindering UVs domestication was water scarcity in semi-arid Dodoma (68%), as well as the availability of underutilized vegetables in wild areas. Multiple linear regression analysis was performed to further identify factors that independently influenced the respondents’ practices score. Region, age, and education level affected the practices score, with regression p-values of 0.001, 0.021, and 0.014 respectively. In Morogoro, 54 respondents (n = 119) achieved higher GAP scores, while none in Dodoma did. These interregional disparities appear to be driven by differential access to water resources, extension services, and functional market linkages. These findings underscore the need for targeted interventions, including water management strategies in semi-arid Dodoma, Community based training, seed multiplication initiatives and integrating UVs into national research, policy and market development frameworks. Such efforts could transform UVs from neglected wild forages into climate resilient, nutrient-rich crops, enhancing both sustainable agriculture and nutrition security in Tanzania.
Abstract: Underutilized Vegetables (UVs) are nutrient dense crops with substantial potential to enhance food security and dietary diversity, yet remain largely overlooked in mainstream agriculture. This study aimed to investigate the diversity, domestication and cultivation practices of UVs in Morogoro and Dodoma regions of Tanzania through across sectional ...
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Research Article
Neuroprotective Effect of a Nutraceutical Formulated with Pouteria campechiana’s and Lannea microcarpa’s Fruits on Alzheimer’s Disease
Issue:
Volume 13, Issue 6, December 2025
Pages:
353-370
Received:
27 October 2025
Accepted:
11 November 2025
Published:
29 December 2025
DOI:
10.11648/j.jfns.20251306.15
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Abstract: Oxidative stress is a famous factor that may trigger Alzheimer’s disease through the disruption of the redox balance to result to free radicals species, harmful for the brain. Fruits harbor antioxidant compounds that may preserve the brain against Alzheimer’s disease. Some include phenolic compounds, unsaturated fatty acids and triterpenoids. This work was aimed at evaluating the neuroprotective activity of a nutraceutical made with Lannea microcarpa’s and Pouteria campechiana’s fruits on a model of oxidative stress-induced Alzheimer’s disease rats. Lannea microcarpa’s ethyl acetate and Pouteria campechiana’s hexanic fractions were made by partitioning the hydroethanolic extract (20:80) of Lannea microcarpa’s fruit pulp and the ethanolic extract of Pouteria campechiana’s pulp fruit in ethyl acetate and n-hexane respectively. Antioxidant activities of both fractions were determined by DPPH and FRAP assays. A simplex lattice mixture design was done and the selected mixture was used as nutraceutical. Gas chromatography-mass spectrometry was performed to determine the phytochemical composition of fractions. AlCl3 at 15 mg/kg bw was administered to 3 months rats; and the different treatments were administered every day by oral route. Behavioral assessment was carried out by Morris water maze and Open field tests. Malondialdehyde, nitric oxide, catalase, reduced glutathione, γ-aminobutyric acid, and acetylcholinesterase were determined in the brain. Red congo was used for brain analysis. Data were analyzed with SPSS 22.0 using one-way ANOVA and MINITAB 20.0. The mixture L. microcarpa’s fraction/P. campechiana’s fraction (62.5: 37.5) was selected. Major compounds detected in Lannea microcarpa’s and Pouteria campechiana’s fractions were phenolic compounds, triterpenoids and fatty acids. Treatment of animals with the nutraceutical increased the spatial and learning memory in the Morris water and open field mazes. Levels of malondialhedyde (1.969 ± 0.09) × 10-6 µM), nitric oxide (9.551 ± 0.296a µM), acetylcholinesterase ((4.515 ± 0.268) × 10-6 µM/mg protein) reduced, and γ-aminobyturic acid (36.238 ± 1.833 µg/ml) increased. The non-treated group showed amyloid plaques and neurodegenerative features like cell pyknosis, cell vacuolation and neuron loss. Bioactive compounds contained in the nutraceutical could be targeted as acetylcholinesterase inhibitors and anti-amyloidogenic therapeutics.
Abstract: Oxidative stress is a famous factor that may trigger Alzheimer’s disease through the disruption of the redox balance to result to free radicals species, harmful for the brain. Fruits harbor antioxidant compounds that may preserve the brain against Alzheimer’s disease. Some include phenolic compounds, unsaturated fatty acids and triterpenoids. This ...
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Research Article
Cactus Pear Juice as a Functional Beverage: Current Knowledge, Technological Developments, and Future Directions
Abdoulaye Tamba*
Issue:
Volume 13, Issue 6, December 2025
Pages:
371-378
Received:
4 December 2025
Accepted:
15 December 2025
Published:
29 December 2025
DOI:
10.11648/j.jfns.20251306.16
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Abstract: Cactus pear (Opuntia spp.) is a drought-resistant fruit widely grown in arid and semi-arid regions of Africa, Latin America, and the Mediterranean. In recent years, cactus pear juice has gained growing interest in the food and nutraceutical sectors because of its high nutritional value, functional bioactive compounds, and potential health benefits. This narrative review summarizes the current scientific knowledge on cactus pear juice, including its nutritional composition, antioxidant properties, processing potential, and technological constraints. The review highlights factors affecting juice quality such as variety, maturity stage, extraction method, filtration, pasteurization, and storage conditions. Comparative studies show that cactus pear juice is rich in betalains, phenolic compounds, vitamins, and minerals, and demonstrates promising antioxidant, anti-inflammatory, and anti-diabetic properties. However, challenges remain related to its mucilage content, enzymatic instability, rapid color degradation, and microbial sensitivity during storage. The review identifies opportunities for industrial exploitation, especially in health beverages, functional food formulations, and value-added products for regions with limited water resources. Future research should focus on improving processing stability, optimizing extraction technologies, validating clinical health benefits, and developing standards for commercialization and quality control. Overall, cactus pear juice shows potential as a sustainable and high-value functional beverage, particularly for countries seeking to diversify their agro-food sectors and reduce post-harvest losses.
Abstract: Cactus pear (Opuntia spp.) is a drought-resistant fruit widely grown in arid and semi-arid regions of Africa, Latin America, and the Mediterranean. In recent years, cactus pear juice has gained growing interest in the food and nutraceutical sectors because of its high nutritional value, functional bioactive compounds, and potential health benefits....
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Research Article
Effect of Fermentation Time on the Quality of Tea Samples Produced from Sweet Orange Peel Powder
Issue:
Volume 13, Issue 6, December 2025
Pages:
379-388
Received:
13 November 2025
Accepted:
9 December 2025
Published:
30 December 2025
DOI:
10.11648/j.jfns.20251306.17
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Abstract: This study investigated the effect of fermentation time on tea produced from sweet orange peel powder. Orange peels were processed into powder, with a portion fermented for 1 day and another for 2 days. Teas from fermented and unfermented powders were analyzed for proximate composition, phytochemicals, antioxidant activity (DPPH), sensory, and physicochemical properties. Lipton tea served as the control in sensory evaluation. Fermentation increased ash, fat, crude fiber, and protein, while reducing carbohydrate content. Moisture content increased slightly during fermentation compared with unfermented powder and was lowest in Lipton tea. Although some phytochemicals declined, fermentation increased flavonoid content and improved the tea's antioxidant activity, with DPPH values increasing across samples, though the day 2 sample showed a significant decrease. Fermentation also reduced pH and total soluble solids but increased total titratable acidity. Sensory scores for color, flavor, and mouthfeel improved, while taste and overall acceptability decreased with longer fermentation. Significant differences (p<0.05) were found only in taste and overall acceptability, where unfermented tea was preferred. The study concludes that sweet orange peel is suitable for producing fermented and unfermented teas. Tea fermented for 1 day is recommended for its higher phytochemical content and antioxidant activity, as a short fermentation period appears most suitable for balancing nutritional quality, bioactive compounds, and sensory appeal.
Abstract: This study investigated the effect of fermentation time on tea produced from sweet orange peel powder. Orange peels were processed into powder, with a portion fermented for 1 day and another for 2 days. Teas from fermented and unfermented powders were analyzed for proximate composition, phytochemicals, antioxidant activity (DPPH), sensory, and phys...
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Research Article
Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad
Gondimo Gabdibé Élysée*,
Abdelsalam Adoum Doutoum,
Nadjioroum Ngam-asra,
Kouyahbé Fadeunbo,
Kémoral Aristide,
Abdelsalam Tidjani
Issue:
Volume 13, Issue 6, December 2025
Pages:
389-396
Received:
25 November 2025
Accepted:
9 December 2025
Published:
30 December 2025
DOI:
10.11648/j.jfns.20251306.18
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Abstract: This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measured using the Kjeldahl method, and ash content was measured by incineration. The results revealed an average density of 1.029 with a compliance rate of 93.30% either 29/30 samples, and the lactic acid content was unsatisfactory at 26.70% either 8/30 samples with an average of 16.50°D. From a nutritional point of view, the protein content was satisfactory at 96.70% either 29/30, compared with an unsatisfactory proportion of 33.33% for the fat content. Total non-compliance (100%) was observed for the ash content; all the samples considered had an abnormally low total ash content. These analyses show that raw milk has relative physicochemical stability, but its nutritional qualities are compromised by its low ash and fat content. Supplementation measures should be put in place to restore this product to its expected virtues.
Abstract: This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measure...
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