https://najfnr.com/home/issue/feed The North African Journal of Food and Nutrition Research 2022-09-23T08:41:13-04:00 Pr. Meghit Boumediene Khaled khaledmb@najfnr.com Open Journal Systems <div id="comp-k85k1f0x" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <div id="comp-kh3rqf0c" class="_1Z_nJ" data-testid="richTextElement"> <div id="comp-k85k1f0x" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <div id="comp-kh3rqf0c" class="_1Z_nJ" data-testid="richTextElement"> <div id="comp-k85k1f0x" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <div id="comp-kh3rqf0c" class="_1Z_nJ" data-testid="richTextElement"> <div id="comp-k85k1f0x" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <div id="comp-kh3rqf0c" class="_1Z_nJ" data-testid="richTextElement"> <h6 class="font_8"><img src="https://najfnr.com/public/site/images/admin/najfnr.com.png" alt="" /></h6> <div id="comp-ism92d7i" class="_1Q9if" data-testid="richTextElement"> <p class="font_8"><strong style="font-size: 0.875rem;"><strong><span style="font-size: 2em;">Editor's quote</span></strong></strong><span style="font-size: 0.875rem;"> </span></p> </div> </div> </div> <div id="comp-kaj2mxmq" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <p>"The Mediterranean diet, known to maintain good health and promote longevity, has been gradually abandoned by populations in Southern Europe, North Africa, and the Near East as reported by the F.A.O. High rates of overweight and obesity, as reported by several studies, are not limited to the European Mediterranean countries (Greece, Italy, Spain, Portugal) and recalls what the W.H.O. says for two years: emerging economies are increasingly affected. Among them, is Algeria.</p> <p>During the last few decades, there has been a great interest in the field of nutrition and health. The North African Journal of Food and Nutrition Research aims to encourage scientists and physicians of all fields to publish their works in order to promote nutrition and education among all concerned communities in Africa. Furthermore, the purpose of the journal is to provide balanced, reliable, and updated data for researchers and health care professionals, to facilitate decisions and management of metabolic diseases related to nutritional status."</p> <p class="font_8"> </p> <p class="font_8"><strong>Prof. Meghit Boumediene KHALED</strong></p> <p class="font_8"><strong>Editor-in-Chief /Founder</strong></p> <div id="comp-k85k1f0x" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <div id="comp-kh3rqf0c" class="_1Z_nJ" data-testid="richTextElement"> <p> </p> </div> </div> <div id="comp-kaj2mxmq" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <p>------------------------------------------------------------------------------------------------------------------------------------------------------------------</p> </div> <p class="font_8">The NAJFNR is on <a href="https://8f264e7a-0618-4005-8419-1c5929c96452.filesusr.com/ugd/417d9a_5fe6f262c74a466a9d70e014b262eea0.pdf">Clarivate Analytics of </a><a href="https://8f264e7a-0618-4005-8419-1c5929c96452.filesusr.com/ugd/417d9a_5fe6f262c74a466a9d70e014b262eea0.pdf">Web of Science</a></p> <p class="font_8"><a href="https://8f264e7a-0618-4005-8419-1c5929c96452.filesusr.com/ugd/417d9a_5fe6f262c74a466a9d70e014b262eea0.pdf"><img src="https://najfnr.com/public/site/images/admin/2560px-clarivate-analytics.svg-1.jpg" alt="" width="230" height="70" /></a></p> <p class="font_8"> </p> <p class="font_8">Actually the NAJFNR has become an official Turnetin partner.</p> <h1 class="cms-h1"><img src="https://najfnr.com/public/site/images/admin/crossref-similarity-check-logo-200.jpg" alt="" width="172" height="88" /> <img style="font-size: 0.875rem;" src="https://najfnr.com/public/site/images/admin/turnitin-partner-logo-petrol-uk-1-1-1.png" alt="" width="105" height="40" /> <img src="https://najfnr.com/public/site/images/admin/61cb43d1e1e4c.png" alt="" width="96" height="29" /></h1> <h1 class="cms-h1"> </h1> <p class="font_8">We are pleased to announce our latest service to our authors, referees and the scientific community. 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tugce_ylmzzz@hotmail.com Gozde Aritici Colak gozde.aritici@acibadem.edu.tr <p><strong>Objective:</strong> It is aimed to evaluate the relationship of food consumptions, biochemical blood parameters, and some anthropometrics with the screening tests using in the nutritional status of hemodialysis patients with end stage renal failure. <strong>Materials and Methods:</strong> The survey were conducted with 110 hemodialysis patients who hospitalized at the Nephrology Clinic in Akdeniz University Hospital. The routine biochemical blood parameters of the patients were analyzed and their anthropometric measurements were performed. The food consumptions were recorded by the dietician and Nutritional Risk Screening 2002 (NRS 2002), Malnutrition Universal Screening Tool (MUST) and Subjective Global Assessment (SGA)has screening tests using were performed. <strong>Results:</strong> The average age of the patients participating in the study was 55 ± 19 years. In MUST, 42.7% of the patients were at high risk, 18.2% of them at moderate risk by malnutrition. Statistically significant relationship was also negatively determined between body weight, dry weight, BMI, the waist circumference, and MUST and SGA (p&lt;0.05). A negatively significant relationship was statistically found among albumin, creatinine, hemoglobin and calcium readouts by NRS2002, among albumin, BUN, calcium and phosphorus readouts by MUST, among albumin, hemoglobin and calcium readouts by SGA (p&lt;0.05). <strong>Conclusion:</strong> It was observed that the dialysis patients could not get the advised nutritional quantities, thence malnutrition progressed. It is concluded that anthropometric measurements are more concordant with MUST and the biochemical symptoms with NRS2002, and therefore both must be taken into consideration in the assessment of nutritional status correctly of the end-stage renal patients undergoing hemodialysis.</p> 2022-11-24T00:00:00-05:00 Copyright (c) 2022 Tugce Yilmaz, Gozde Aritici Colak https://najfnr.com/home/article/view/221 Nutritional knowledge and behavior of a sample of Algerian pregnant women 2022-05-08T18:15:00-04:00 Amina Bayazid cbayazid.amina@hotmail.com Fatiha Larouci fatihalarouci97@gmail.com Wahiba Hammoulia wahibahammoulia@gmail.com <p><strong>Background: </strong>A woman's diet during pregnancy can significantly affect her health, as well as her child's future development and well-being. <strong>Aims: </strong>Our objective was to assess the nutrition knowledge and behavior of a sample of pregnant women<strong>. Subjects and Methods: </strong>A cross-sectional study was carried out using a questionnaire among 100 pregnant women attending an antenatal clinic in Sidi-Bel-Abbes city (Algeria) from December 2019 to March 2020. <strong>Results:</strong> About 46% of women reported some changes in their eating habits during pregnancy. Some of them increased their consumption of certain foods like fruits (35%), vegetables (15%), dairy products (17%), etc. Others decreased their consumption of red meats (27%), offal (26%), raw milk-based cheeses (11%), pâté (10%), eggs (10%), salt (9%), sugary drinks (8%), poultry (8%), fish (6%), coffee (4%) and tea (4%). Women’s reasons for these dietary changes were: spontaneous food cravings (52.2%), knowledge about food infectious risks (23.9%), and being recommended by a health professional (15.2%). Almost 33% of women benefited from nutritional counseling, which was mainly communicated orally (12.2% received a booklet or a brochure). Sources of nutrition-related information were: health professionals (69.6%), the media (15.2%), and family and friends (13.2%). About 63% of women had a pre-conceptional consultation. Almost 4% of them were immunized against toxoplasmosis. Another 19% were well-informed about its food-borne infectious risks. However, only 11% took the necessary precautions to avoid it. About 23% of pregnant women made some dietary restrictions due to their awareness of the infectious food risks related to listeriosis and their adverse effects on pregnancy.<strong> Conclusions: </strong>More attention should be paid to nutritional guidance among pregnant women for a healthy outcome for both mother and baby. This study emphasizes the importance of dietary counseling by attending doctors as an integral part of antenatal care.</p> 2022-05-08T00:00:00-04:00 Copyright (c) 2022 Bayazid et al. https://najfnr.com/home/article/view/219 A review of traditional grain-based complementary foods for children aged 6-23 months in selected African countries 2022-06-14T23:56:51-04:00 Tafadzwa Dhliwayo tafadzwa3743@gmail.com Loveness Kuziwa Nyanga nyangael@yahoo.com Prosper Chopera prosperchopera@gmail.com Tonderai Matthew Matsungo tmatsungo@gmail.com Catherine Chidewe cchidewe@gmail.com <p><strong>Background</strong><strong>:</strong> Wheat and maize flour still represent the bulk ingredient in complementary foods. There is an increasing interest in traditional cereal grain-based products due to their positive health effects. The positive health benefits include; more protein and fiber content than modern grains and most are naturally gluten-free. <strong>Aims:</strong> To identify available traditional grain-based complementary food options used for children aged 6-23months in Africa, including the effects of various processing techniques on the nutritional value of the food products. <strong>Material and Methods:</strong> We searched SciELO, Google Scholar, AGORA, JSTOR, MedLine, ScienceDirect, SpringerLink, Wiley Online, and PubMed databases for the following (a) studies on the formulation of homemade or commercialized traditional grain-based complementary feeding porridges, (b) studies where traditional grains such as sorghum, finger millet, guinea millet, and pearl millet were used as the main ingredient. In addition, we evaluated the food processing techniques used, the resultant nutritional quality, and the acceptability of the product. <strong>Results:</strong> Thirteen eligible studies were identified. Traditional grains used frequently as complementary foods for children aged 6-23 months in Africa were pearl millet (<em>Pennisetum glaucum</em>), millet (<em>Panicum miliaceum),</em> sorghum (<em>Sorghum bicolor. L</em>), and finger millet (<em>Eleusine coracana</em>). The most common techniques to improve the nutrition content of the foods were: fermentation, germination, and addition of legumes. Additionally, minor investigations have been carried out on effectiveness of these porridges in reducing malnutrition prevalence in this age group. <strong>Conclusions:</strong> In overall more studies are required with the focus on investigating the development of novel strategies to improve the nutritional profiles, safety, and acceptability of traditional grain-based complementary foods. Furthermore, their effectiveness to improve nutrition status of children needs to be investigated.</p> <p><strong> </strong></p> 2022-10-08T00:00:00-04:00 Copyright (c) 2022 Tafadzwa Dhliwayo, Loveness Kuziwa Nyanga, Prosper Chopera, Tonderai Matthew Matsungo, Catherine Chidewe https://najfnr.com/home/article/view/217 Household production and energy content of infant flours for children aged 6 to 11 months in two rural settings in southern Benin 2022-04-10T18:42:40-04:00 Carmelle Mizéhoun-Adissoda carmelle.mizehoun@gmail.com Charles Sossa sossajero@gmail.com Hermance Houngbo hermance01@yahoo.fr Gabin Assogba Assanhou gassogba1983@gmail.com Aubierge Flénon aaubierge.flenon@care.org Elom Kouassivi Aglago aglagoelom@gmail.com Doniella Tossou majoietossou5@gmail.com <p><strong>Background: </strong>Homemade complementary foods which are prepared from staples by the mothers or caregivers are mostly used in Africa including Benin. These foods are not adequately enriched and hygienic conditions are sometimes poor. <strong>Aims: </strong>The aim was to describe household production methods of infant flours and to estimate their macronutrient content in Benin<strong>. Methods: </strong>From August to October 2020, 20 mothers of children aged 6 to 11 months were selected in the municipalities of Covè and Djakotomey to examine the process of domestic production of infant flours and porridges. Data were collected using a touch screen questionnaire and the energy content of the flours produced by the mothers was calculated and evaluated using the FAO/INFOODS food composition table for West Africa. <strong>Results:</strong> The main process units for the production of the infant flours were milling:100%, sorting: cereals 60% and legumes: 33%, roasting: cereals 70%, and legumes: 91.7%. Mothers had poor hygienic practices regarding Material: 20%, Manipulator: 20%, and Milieu: 35% during the preparation of infant porridges. Four of the 20 formulas produced had an acceptable energy content, two had a standard fat content (10 - 25 g/100 g flour) and 12 had a standard protein content (15 g/100 g flour).<strong> Conclusions: </strong>This study showed that the main production methods of infant flours need to be improved. More, the overall energy content from these flours was lower than the recommended macronutrients contents by the standard FAO/WHO/UNICEF and the standards references. It is therefore important to maintain and strengthen nutritional interventions in order to improve the nutritional quality of homemade infant flours.</p> 2022-04-10T00:00:00-04:00 Copyright (c) 2022 https://najfnr.com/home/article/view/215 An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products 2022-04-03T18:41:35-04:00 Wafa Allouch allouchwaf@gmail.com Dorra Sfayhi sfayhi.dorra@yahoo.fr Leila Doggui douggui.leila@polebizerte.com.tn Hajer Debbabi hajer.dabbabi@inat.u-carthage.tn <p><strong>Background: </strong>Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium, iron, folic acid, and liposoluble vitamins. A gluten-free diet, that is strictly followed by affected patients throughout their whole lives, constitutes the unique effective treatment for celiac disease. <strong>Aims: </strong>Several gluten-free cereals, pseudo-cereals, legumes, starches (rice, corn, sorghum, millets, buckwheat, quinoa, teff, chestnuts, chia, potato starch, peas, etc.), and various gluten substitutes (xanthan and gum guar) were utilized to maintain the physical and sensory properties of gluten-free cereal products. This review examined recent advances in the formulation of gluten-free cereal-based products using innovative gluten-free flours<strong>. Conclusions: </strong>Consequently, this review presents and summarizes recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free cereal products. However, the preparation of cereal-based gluten-free products still remains a difficult process. Therefore, the diet must be not only exempt from gluten but also healthy to avoid nutrient, vitamins, and minerals deficiencies. Thus, a great deal of this review focuses on studying novel and healthy gluten-free ingredients which should fulfill all quality requirements for bakery and pastry products as well as satisfy the needs of celiac consumers.</p> 2022-04-03T00:00:00-04:00 Copyright (c) 2022