The North African Journal of Food and Nutrition Research https://najfnr.com/home <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;">Editor's quote</strong></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 class="font_8">"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, Algeria.</p> <p class="font_8">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"><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"> <h5 class="font_6">All published articles in the NAJFNR have been attributed a unique Crossref DOI. </h5> <h6 class="font_8"><a href="https://search.crossref.org/?from_ui=yes&amp;q=2588-1582"><img src="https://najfnr.com/public/site/images/admin/crossref-member1-1.jpg" alt="" width="174" height="58" /></a></h6> <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">Web of Science Clarivate Analytics</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-873b4392a7f75765d75d70f65a857101.jpg" alt="" width="256" height="87" /></a></p> <p class="font_8"> </p> <p class="font_8"><strong><span style="font-size: 2em;">Latest accepted and published articles</span></strong> <strong> </strong></p> <p class="font_8"><em>January - June 2022 : Volume 6 - Issue 13</em></p> <div id="comp-kjhijn9x" class="JdPQA"> <div class="_20e9D" data-testid="container-bg"> </div> <div class="_20e9D" data-testid="container-bg"> <div id="comp-kjhijn9x" class="JdPQA"> <div class="_20e9D" data-testid="container-bg"><strong>Review Articles</strong></div> <div class="_20e9D" data-testid="container-bg"> <ul> <li>Allouch, W. ., Sfayhi, D. ., Doggui , L. ., &amp; Debbabi , H. . (2022). An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products. <em>The North African Journal of Food and Nutrition Research</em>, <em>6</em>(13), 66–74. <a href="https://doi.org/10.51745/najfnr.6.13.66-74">https://doi.org/10.51745/najfnr.6.13.66-74</a></li> </ul> <p> </p> </div> </div> </div> </div> <div id="comp-kqgr6zmh" class="JdPQA"> <div class="_20e9D" data-testid="container-bg"> </div> <div class="_20e9D" data-testid="container-bg"><strong>Original Articles</strong><span style="font-size: 0.875rem;"> </span></div> </div> <div id="comp-kr5g0arr" class="_1Q9if" data-testid="richTextElement"> <ul> <li>Bayazid, A., Larouci, F., &amp; Hammoulia, W. (2022). Nutritional knowledge and behavior of a sample of Algerian pregnant women. <em>The North African Journal of Food and Nutrition Research</em>, <em>6</em>(13), 81–86. <a href="https://doi.org/10.51745/najfnr.6.13.81-86">https://doi.org/10.51745/najfnr.6.13.81-86</a></li> </ul> <ul> <li>Mizéhoun-Adissoda, C. ., Sossa, C. ., Houngbo, H. ., Assanhou, G. A. ., Flénon, A. ., Aglago, E. K. ., &amp; Tossou, D. . (2022). Household production and energy content of infant flours for children aged 6 to 11 months in two rural settings in southern Benin. <em>The North African Journal of Food and Nutrition Research</em>, <em>6</em>(13), 75–80. <a href="https://doi.org/10.51745/najfnr.6.13.75-80">https://doi.org/10.51745/najfnr.6.13.75-80</a></li> </ul> <p> </p> <p> </p> <p class="font_8"><span style="font-size: 0.875rem;">**************************************************</span></p> </div> <div id="comp-krdgg8y0" class="_1Q9if" data-testid="richTextElement"> <div id="comp-krp1wmt8" class="_1Q9if" data-testid="richTextElement"> <h6 class="font_8"><img src="https://najfnr.com/public/site/images/admin/oa-logo.jpg" alt="" width="56" height="56" /></h6> <h6 class="font_8"><span style="font-size: 14px;">Articles published in NAJFNR are </span><a style="background-color: #ffffff; font-size: 14px;" href="https://en.wikipedia.org/wiki/Open_access" target="_blank" rel="noopener">Open Access</a><span style="font-size: 14px;"> and distributed under the terms of the </span><a style="background-color: #ffffff; 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By registering as a reviewer, you are supporting the academic community by providing constructive feedback on new research, helping to ensure both the quality and integrity of published work in your field.<br /><br />Once registered, you may be asked to undertake reviews of scholarly articles that match your research interests. Reviewers always have the option to decline an invitation to review and we take care not to overburden our reviewers with excessive requests.<br /><br />You must <strong><a href="https://najfnr.com/home/user/register">login</a></strong> before you can become a reviewer.<br /><br />If you don't want to be a reviewer anymore, you can change your roles by <strong>editing your profile</strong>.</p> </div> </div> </div> </div> </div> </div> </div> <div id="comp-kaj2mxmq" class="_1Z_nJ animating-screenIn-exit" data-testid="richTextElement" data-angle="0" data-angle-style-location="style"> <div id="comp-k969dra2" class="_1Q9if" data-testid="richTextElement"> <div id="comp-kks4r1bt" class="XUUsC" title=""> <div class="xQ_iF" data-testid="linkElement"> <div class="_2UdPt"> </div> </div> </div> </div> </div> </div> </div> </div> </div> LAB-NUPABS en-US The North African Journal of Food and Nutrition Research 2588-1582 Nutritional knowledge and behavior of a sample of Algerian pregnant women https://najfnr.com/home/article/view/221 <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> Amina Bayazid Fatiha Larouci Wahiba Hammoulia Copyright (c) 2022 https://creativecommons.org/licenses/by-nc/4.0 2022-05-08 2022-05-08 6 13 81 86 10.51745/najfnr.6.13.81-86 Household production and energy content of infant flours for children aged 6 to 11 months in two rural settings in southern Benin https://najfnr.com/home/article/view/217 <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> Carmelle Mizéhoun-Adissoda Charles Sossa Hermance Houngbo Gabin Assogba Assanhou Aubierge Flénon Elom Kouassivi Aglago Doniella Tossou Copyright (c) 2022 https://creativecommons.org/licenses/by-nc/4.0 2022-04-10 2022-04-10 6 13 75 80 10.51745/najfnr.6.13.75-80 An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products https://najfnr.com/home/article/view/215 <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> Wafa Allouch Dorra Sfayhi Leila Doggui Hajer Debbabi Copyright (c) 2022 https://creativecommons.org/licenses/by-nc/4.0 2022-04-03 2022-04-03 6 13 66 74 10.51745/najfnr.6.13.66-74 Body composition, energy expenditure, and markers of hemolysis in adults with sickle cell disease https://najfnr.com/home/article/view/212 <p><strong>Background: </strong>Historically, malnutrition is described in individuals with SCD. However, more recent studies have shown a change in the profile of the nutritional status and distribution of body composition of SCD patients, mainly adult individuals<strong>. Aims: </strong>To assess the body composition (BC), resting energy expenditure (REE), and the biomarkers of hemolysis in adults with sickle cell disease (SCD)<strong>. </strong><strong>Subjects and Methods: </strong>A cross-sectional observational study was performed with 64 individuals over 39 years old in the treatment from two reference centers for SCD located in the city of Rio de Janeiro, Brazil. The dual-energy X-ray absorptiometry (DXA) and indirect calorimetry were used to assess BC and REE, respectively. Blood levels of hemoglobin, reticulocytes, lactate dehydrogenase (LDH), leukocytes, platelets, total and direct bilirubin, total protein, and albumin were measured to assess the hemolysis and protein status. The descriptive and inferential analysis was composed of the different methods (one-way ANOVA with the multiple comparison test of Tukey, Student t-test, and Pearson's correlation coefficient). Were considered statistically significant when the p-values were ≤ 0.05<strong>. Results: </strong>Most participants with SCD were female sex, colored (brown/black), and mean age of 51.2 years old.&nbsp; The obesity prevalence was 70.7% according to the body fat (BF%), with a major mean among women (p &lt; 0.0001). Men had a higher mean of lean mass (LM) (p=0.0005) and fat-free mass (FFM) (p=0.0007). There was no difference for REE in comparing the genotypes (p= 0.53), and genders (p=0.075). The hemolysis markers (LDH, reticulocytes, and TB) correlated inversely with BMI (p=0.013), FM (p=0.022), and FFM (p=0.034)<strong>. Conclusions: </strong>The important change observed in body composition in people with sickle cell disease was characterized by a high percentage of fat body and a decrease in lean mass. The hemolysis markers LDH, reticulocytes, and BT correlated inversely with BMI, FM, and FFM indicating that high levels of hemolysis may affect nutritional status, without influencing the REE.</p> Karen Cordovil Marise Crivelli Flávia dos Santos Barbosa Brito Marcos Fleury Copyright (c) 2022 https://creativecommons.org/licenses/by-nc/4.0 2022-03-18 2022-03-18 6 13 55 65 10.51745/najfnr.6.13.55-65 COVID-19 lockdown impact on Tunisian consumer behaviors and awareness related to food consumption and wastage during celebrations: Case of study “Ramadan month” https://najfnr.com/home/article/view/210 <p><strong>Background</strong>: The COVID-19 pandemic deeply marked 2020 at different scales: socially, economically, and environmentally. Accordingly, several changes were observed at these different scales. <strong>Aims</strong>: This study aimed to highlight changes induced by COVID-19 lockdown on consumer behaviors and awareness related to food consumption and wastage during a celebration period, Ramadan in Tunisia. <strong>Methodology</strong>: An online survey on 317 respondents (71.6% women and 28.4% men) was carried out during the first 15 days of Ramadan season and was focused on demographic data, awareness and attitudes toward food waste, food purchase and consumption habits.&nbsp; <strong>Results</strong>:&nbsp; Although the COVID-19 has impaired the construction of Iftar menus, 53.9% of respondents have kept preparing, overcooking and consuming traditional meals. Interestingly about 66% claimed decreasing food waste this year. <strong>Conclusion</strong>: Results of this study have clearly established that time of crisis has led to virtuous consumers’ behaviors and attitudes, in place of consumerist practices, during Ramadan celebration season.</p> Hanen Ben Ismail Sarra Jribi Darine Doggui Hajer Debbabi Copyright (c) 2022 https://creativecommons.org/licenses/by-nc/4.0 2022-03-15 2022-03-15 6 13 46 54 10.51745/najfnr.6.13.46-54