Open Journal of Food and Nutrition

Journal profile

Open Journal of Food and Nutrition(OJFN) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nutrition sciences.

Latest Articles

Open Access December 4, 2023 Endnote/Zotero/Mendeley (RIS) BibTeX

The Effect of Nutrition on the Autonomous Nervous System: A Systematic Review

Open Journal of Food and Nutrition 2023, 2(1), 1-5. DOI: 10.31586/ojfn.2023.670
Abstract
Nutrition plays a key role in regulating the autonomic nervous system (ANS), which is responsible for controlling involuntary bodily functions such as heart rate, breathing, digestion and body temperature. Some nutrients, such as amino acids, vitamins and minerals, have a specific role in the ANS. For example, amino acids are
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Nutrition plays a key role in regulating the autonomic nervous system (ANS), which is responsible for controlling involuntary bodily functions such as heart rate, breathing, digestion and body temperature. Some nutrients, such as amino acids, vitamins and minerals, have a specific role in the ANS. For example, amino acids are necessary for the synthesis of neurotransmitters, such as serotonin and dopamine, which regulate mood and anxiety. Vitamins and minerals are important for the proper functioning of the ANS, such as vitamin B12, magnesium and zinc. A balanced diet can help reduce oxidative stress and inflammation, which can negatively affect ANS functioning. On the other hand, a nutrient-poor diet can lead to dysfunctions in the ANS, such as hypertension, changes in heart rate and digestive disorders. Digestive problems such as constipation, diarrhea, irritable bowel syndrome (IBS) and functional dyspepsia can occur when the ANS is not working properly. It is important to maintain a healthy and balanced diet to ensure the proper functioning of the autonomic nervous system.Full article
Systematic Review
Open Access September 9, 2023 Endnote/Zotero/Mendeley (RIS) BibTeX

Knowledge Base on “Burkina” Beverage in Ghana

Open Journal of Food and Nutrition 2023, 1(1), 74-89. DOI: 10.31586/ojfn.2023.770
Abstract
The purpose of this study was to examine people’s knowledge base on Burkina beverages in Winneba in the Central Region of Ghana. The study employed a Mixed Sequential Explanatory research approach. The population for the study were dairy consumers living in Winneba. The Krejcie and Morgan table in 1970 was
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The purpose of this study was to examine people’s knowledge base on Burkina beverages in Winneba in the Central Region of Ghana. The study employed a Mixed Sequential Explanatory research approach. The population for the study were dairy consumers living in Winneba. The Krejcie and Morgan table in 1970 was used to determine the 381 sample size of this study. The study employed the purposive, convenient and simple random sampling technique to select 100 out of 381 respondents for the study. The instrument employed in this study was a semi-structured interview guide to generate responses on people’s knowledge of “Burkina”. An Independent t-test was used to test the null hypothesis raised at a 0.05 level of significance. Based on the results of the study, it is concluded that respondents have substantial knowledge of “Burkina”. Street-sold “Burkina” can be modified using flavours and other cereals. Fresh milk must be pasteurized before using it for “Burkina”, well packaged, and sold in a hygienic condition. Certain factors such as packaging, environment, food safety, price, variation in thickness and flavours influence the rate of consumption of the “Burkina”. ‘‘Burkina’’ prepared with corn agglomerates had improved physicochemical attributes and health benefits. It is recommended that Food and Drug Authority representatives in winneba should regulate the “Burkina” samples on the Winneba market to ensure they are nutritious and, prepared and sold under hygienic conditions. There is the need also for Food and Drug Authority representatives in Winneba to ensure the standardization of the “Burkina” preparation to achieve a fair distribution of nutrients from all producers in Winneba and to ensure that the product meets standards before selling. Due to varying cereals, flavour options, good packaging, and pasteurization of the milk (fresh) and sold in a hygienic environment. It is again recommended that researchers develop ‘‘Burkina’’ with several flavour options and other cereals and test for consumer acceptability.Full article
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Open Access September 6, 2023 Endnote/Zotero/Mendeley (RIS) BibTeX

An empirical Study on Tutors’ and Students’ Perceptions and Sustenance of Networking in Food and Nutrition Education in the Colleges of Education in Ghana

Open Journal of Food and Nutrition 2023, 1(1), 64-73. DOI: 10.31586/ojfn.2023.765
Abstract
Networking has become more common in recent years because it provides structural support and consistent avenues for contact among experts. The purpose of the study was to examine tutors’ and students’ perceptions and sustenance of networking in Food and Nutrition education in the Colleges of Education of Ghana. Quantitatively the
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Networking has become more common in recent years because it provides structural support and consistent avenues for contact among experts. The purpose of the study was to examine tutors’ and students’ perceptions and sustenance of networking in Food and Nutrition education in the Colleges of Education of Ghana. Quantitatively the study employed a cross-sectional survey research design. The population of the study comprised tutors and students in the Colleges of Education in Ghana offering Food and Nutrition. Purposive, stratified and simple random sampling techniques were used to select colleges of education, 16 tutors and 256 students for the study. The main instrument used for data collection was a questionnaire. The data collected were processed and analysed with the aid of Statistical Package for Social Sciences (SPSS) version 23.0. All statistical analyses were tested at a 5% level of significance. Levene's Test for Equality of Variances was computed to determine the significant difference in the perception of networking in Food and Nutrition education between tutors and students. It can be concluded that both tutors and students are in favour of networking in Food and Nutrition education. The tutors and students believed networking education can foster collaboration, help implement new ideas to improve the quality of teaching, create an environment conducive to teaching and learning; and help students in sharing vital information. Since there is a positive perception on the use of networking, it is recommended that the tutors should foster collaboration, and create a conducive environment to enhance the positive perception and smooth implementation of networking in Food and Nutrition education at Colleges of Education in Ghana. The study indicated that in order to sustain networking education, teachers need to be more cognizant of their interactions and the influence they have on students. It is therefore recommended that teachers maintain contact with students, and ensure a spirit of unity in diversity among the students.Full article
Article
Open Access June 30, 2023 Endnote/Zotero/Mendeley (RIS) BibTeX

An Investigation into Strategies for Using Chopped Onion and Grated Fresh Cassava in Reducing Cooking Time of Dry Beans

Open Journal of Food and Nutrition 2023, 1(1), 51-63. DOI: 10.31586/ojfn.2023.712
Abstract
This study was conducted with beans to determine a protocol that will help reduce the cooking time of beans. It was carried out in the Foods laboratory at the University for Development Studies, Department of Family and Consumer Sciences. A quasi-experimental design was the design tool employed for this study
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This study was conducted with beans to determine a protocol that will help reduce the cooking time of beans. It was carried out in the Foods laboratory at the University for Development Studies, Department of Family and Consumer Sciences. A quasi-experimental design was the design tool employed for this study to establish a cause-and-effect relationship between an independent and dependent variable where the independent variable is cooking time and dependent variable is softness of the beans. An experiment was carried out to text the effect of 2 different treatments given to beans during cooking to ascertain which treatment is best for reducing the cooking time for bean. The treatments meted out were addition of blended onion, crushed cassava and no additives. Addition of blended onion had a very significant effect in reducing cooking time with cooking time of 43minutes. Cooking beans with crushed cassava also saw some reduction in the cooking time for beans with 46 minutes. Cooking dry beans with no additive having the highest cooking time (47minutes). With quantity of water, the dry beans sample with crushed cassava used more quantity of water (3.4 liters). Cooking with blended onion and with no treatment both used 2.9 litres per 100grams beans each. The study therefore recommends that crushed onions are added to help reduce the cooking time of dry beans.Full article
Article
Open Access February 4, 2023 Endnote/Zotero/Mendeley (RIS) BibTeX

Microbial Quality of Home Prepared Complementary Foods in Slum Households with Children of Age 6-24 Months in Addis Ababa: A Community Based Cross-sectional Study

Open Journal of Food and Nutrition 2022, 1(1), 40-50. DOI: 10.31586/ojfn.2023.595
Abstract
Background: Foodborne disease is a worldwide challenge. It causes a huge burden of diarrhea in children mostly in developing countries and this is common during the complementary feeding periods. As home serve as the proliferation ground for microbial pathogens, home- prepared complementary foods, coupled with unhygienic feeding practice and contamination,
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Background: Foodborne disease is a worldwide challenge. It causes a huge burden of diarrhea in children mostly in developing countries and this is common during the complementary feeding periods. As home serve as the proliferation ground for microbial pathogens, home- prepared complementary foods, coupled with unhygienic feeding practice and contamination, it is the cause of child morbidity and poor nutritional status. This is worse in slum households. However, recent evidence is very scarce and further study is very necessary. Objective: To investigate the microbiological quality of home-prepared complementary foods in slum households with children of 6-24 months in Addis Ababa, 2021. Methods: A community-based cross-sectional study design was used and a total of 91 households were included. Three sub-cities in Addis Ababa and slum settlements within each sub-city were randomly selected by lottery method. Households with children of age from 6-24 months were selected by systematic random sampling. Laboratory investigation was used for microbial identification and excel sheet was used for data entry and cleaning. SPSS V. 23 was used for data analysis. Result: The median and interquartile range of aerobic plate count, S.aureus, yeast, molds and total coliforms are log5.75cfu/ml, Log1.84cfu/ml; Log4.7cfu/ml, Log5.46cfu/ml; Log5.29 cfu/ml, Log3.68cfu/ml; Log4.17cfu/ml, Log4.70cfu/ml; and Log0, Log3.5cfu/ml, respectively. Fecal coliform and E.coli were observed in 19% and 10% of complementary food samples. Conclusion: The load of aerobic plate count, S.aureus, yeast, molds, and total coliform are high in samples of complementary foods. Therefore, intervention studies for further identification of contamination sources should be made in order to minimize contamination of complementary foods and associated infections.Full article
Article
Open Access November 8, 2022 Endnote/Zotero/Mendeley (RIS) BibTeX

An evaluation of Eating Pattern and Nutritional Status of Police Personnel in the Tamale Metropolis in Ghana

Open Journal of Food and Nutrition 2022, 1(1), 27-39. DOI: 10.31586/ojfn.2022.517
Abstract
Police work is mentally demanding and stressful, which takes a heavy toll on the health of police personnel. This study was conducted to assess the eating pattern, physical activity and nutritional status of police personnel in the Tamale Metropolis. A cross-sectional research design was adopted for the study. The population
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Police work is mentally demanding and stressful, which takes a heavy toll on the health of police personnel. This study was conducted to assess the eating pattern, physical activity and nutritional status of police personnel in the Tamale Metropolis. A cross-sectional research design was adopted for the study. The population of this study involved all the 1590 police personnel with two years working experience within the Tamale Metropolis in the Northern Region of Ghana. Simple random sampling technique was used to select three hundred and eighty-four (384) respondents for the study. The main instrument for data collection was questionnaire. Data were analyzed using Statistical Package for Social Sciences (SPSS) version 21.0. Chi-square and Fisher’s exact tests were used to test associations. Logistic modeling was used to test the strength of the associations. P<0.05 was used to denote significance. The study revealed that the police eat two main meals, skip breakfast or eat in between meals, consume alcohol, ate foods belonging to the meat, soft drinks, fish, grain and eggs groups and their diet were more moderately diverse. The study also concluded the police personnel had normal BMI while was overweight and obese respectively. It is recommended that the police department should institute health education programs on the benefits of good dietary practices to achieve optimal health, to avoid the practice of police eating two main meals, skipping breakfast, consuming more alcohol but rather consumes diet that is moderately diverse to sustain him or her. It is also recommended that police department should institute a health education and screening exercise policy to examine the personals periodically to warrant their good health in the service.Full article
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Open Access February 4, 2021 Endnote/Zotero/Mendeley (RIS) BibTeX

Assessment of physicochemical, biochemical and functional properties of mucilage cocoa juice during storage at room temperature

Open Journal of Food and Nutrition 2022, 1(1), 10-26. DOI: 10.31586/ojfn.2022.186
Abstract
Beans cocoa exploitation process generated by-products such as mucilage cocoa juice. This juice called “cocoa water” was often considered as waste because her storage is delicate at room temperature. The aim of this study was to assess self-life of mucilage cocoa juice during storage at room temperature. Consumption survey revealed
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Beans cocoa exploitation process generated by-products such as mucilage cocoa juice. This juice called “cocoa water” was often considered as waste because her storage is delicate at room temperature. The aim of this study was to assess self-life of mucilage cocoa juice during storage at room temperature. Consumption survey revealed that mucilage cocoa juice was self-life until 72 hours at room temperature and according to surveyed population, he possessed laxative, strengthening and anti-diarrheal properties. For all physicochemical, biochemical and functional parameters assessed during storage at room temperature, variations were irregulars. Also, mucilage cocoa juice samples have phenolic compounds contents and antioxidant activities important and high energetic values.Full article
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Open Access December 25, 2021 Endnote/Zotero/Mendeley (RIS) BibTeX

Knowledge Base on Food Borne Diseases and Hygiene in Ghana: Appraisal of Food Vendors in Oguaa Koforidua

Open Journal of Food and Nutrition 2022, 1(1), 1-9. DOI: 10.31586/ojfn.2022.120
Abstract
The study assessed knowledge base of food vendors’ hygiene practices in Koforidua in the eastern region of Ghana. As a descriptive survey study, fifty (50) respondents made up of food vendors were purposively and conveniently sampled respectively for the study. The data gathered was analyzed using SPSS Version 17 and
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The study assessed knowledge base of food vendors’ hygiene practices in Koforidua in the eastern region of Ghana. As a descriptive survey study, fifty (50) respondents made up of food vendors were purposively and conveniently sampled respectively for the study. The data gathered was analyzed using SPSS Version 17 and converted into frequencies, percentages and tables. This study concluded that street food vendors do have relevant knowledge of hygienic food handling practices through the training they receive, but the knowledge they acquire is not put into practice. The study also revealed that effective and regular inspections by Environmental Health officers will couple stringent enforcement of all regulations governing their practices to streamline the activities of the food vendors for better health of their consumers. It is recommended that the training and certification of food vendors should be organized on a regular basis and should be designed using the Hazard Analysis of Critical Control Point (HACCP). Environmental Health Officers must conduct follow-up exercises after training programmes to ascertain whether food vendors are putting knowledge they have acquired into practice. It is also recommended that, the Metropolitan/Municipal/District environmental health officers should ensure that inspection of street food vendors are carried out effectively, efficiently and regularly so as to monitor the food handling practices of the food vendors’ right from the time of preparation to the point of sale. This is to ensure that food served to consumers is safe for consumption. Vendors who do not put the knowledge they have acquired into practice should have their certificates retrieved and signed up for retraining.Full article
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ISSN: 2994-7839
DOI prefix: 10.31586/ojfn
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