Open Journal of Food and Nutrition <p>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.</p> en-US (Robert Williams) (Robert Williams) Sat, 25 Dec 2021 06:14:02 +0000 OJS 60 Assessment of physicochemical, biochemical and functional properties of mucilage cocoa juice during storage at room temperature <p>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.</p> Tano Marie-Ange Sakia Mian, Fatoumata Camara, Wahauwouélé Hermann Coulibaly, Grah Avit Maxwell Beugré Copyright (c) 2021 Open Journal of Food and Nutrition Fri, 04 Feb 2022 00:00:00 +0000 An evaluation of Eating Pattern and Nutritional Status of Police Personnel in the Tamale Metropolis in Ghana <p>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&lt;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.</p> Gifty Selorm Bansah Copyright (c) 2021 Open Journal of Food and Nutrition Tue, 08 Nov 2022 00:00:00 +0000 Knowledge Base on Food Borne Diseases and Hygiene in Ghana: Appraisal of Food Vendors in Oguaa Koforidua <p>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.</p> Philomena Arthur, Endurance Serwaa Lah, Regina Turkson, Monica Anane Copyright (c) 2021 Open Journal of Food and Nutrition Sat, 25 Dec 2021 00:00:00 +0000