American Journal of Food and Nutrition

Study of the Physicochemical Parameters of Peanut Seeds from Three Regions of Chad: Implications for Food Security

2026-01-08

This study focused on evaluating the physicochemical parameters of peanut seeds and oilcake extracted from these seeds, sourced from three regions of Chad (South, Center, and East). The seeds were analyzed for their protein, fat, ash, and moisture content, revealing high protein levels of 23.22% to 27.85% and fat levels of 44.13 g/100gDM to 55.55 g/100gDM, with moderate moisture content ranging from 4.82% to 9.55% and ash content around 2.24–2.85%, reflecting their nutritional value. Fresh oilseed meal had high protein levels of 33.88% to 44.75%, significant residual fat levels of 26.75 g/100gDM to 31.15 g/100gDM, and high moisture levels of 24.95% to 30.50%, which limits its shelf life. After drying, dry oilseed meal had low moisture content (2.57% to 3.92%), preserved protein (42.17% to 46.75%), and fat (22.55% to 30.56%), ensuring better stability and interesting nutritional potential. The differences observed between areas reflect the initial quality of the seeds and the processing conditions. These results suggest that dry meal is a suitable source of protein and energy for animal feed and that drying is essential to extend the shelf life of peanut by-products.

Probiotic-Assisted Semi-Solid-State Fermentation of Amaranth Flour Using Response Surface Methodology for Enriched Bioactives

2026-01-13

Semi-solid‑state fermentation (S-SSF) of black amaranth flour, supplemented with okara (a by-product from soy beverage production), offers a sustainable route to generate value‑added bioactives from underutilized crops. A three-factor, three-level central composite design was employed in this study for predicting the effects of fermentation time (40 - 80 h), okara concentration (3.30 - 11.70 %) and temperature (17 - 34°C) on total titratable acidity, soluble protein index, total polyphenols content, flavonoids content, antioxidant activity (ABTS), and antifungal activities against Penicillium expansum MIUG M11 strain and Aspergillus niger MIUG M5 strains, of the fermented products. Twenty experimental runs, including six center‑point replicates, were performed with Lactiplantibacillus pentosus MIUG BL24 probiotic strain as the starter culture. For instance, titratable acidity, soluble protein index and antifungal activity increased with longer fermentation time and higher okara supplementation, whereas flavonoid and antioxidant activities showed antagonistic interactions between time and temperature due to phenolics biotransformation. The desirability function approach yielded an overall desirability of 0.785 at 48 h, 29.54°C and 9.63 % (w/v) okara. Under these conditions, the model predicted titratable acidity of 9.90 mL NaOH 0.1N, soluble protein index of 0.74 mg/g DW, TPC of 3.52 mg GAE/g DW, TFC of 1.91 mg CE/g DW, antioxidant activity (ABTS scavenging assay) of 40.93 %, and antifungal activities of 70.20 % (against P. expansum) and 16.66% (against A. niger). Validation experiments at 48 h, 30°C and 9.60% okara confirmed the model’s accuracy, with all measured responses falling within the 95 % confidence limits. These results demonstrate that combining nutrient enrichment from okara with controlled S-SSF conditions enhanced the functional properties of amaranth‑based fermented products.

Characterization of Artisanal Breadmaking Practices in Congo-Brazzaville

TSOUMOU Kédar, ELENGA Michel, MIKOLO Bertin — 2026-01-21

In Congo-Brazzaville, bread is part of the basic diet. The documentation and/or knowledge of artisanal bread-making practices is lacking. This study provides a first characterization of the practices in four departments: Bouenza, Cuvette, Lekoumou and Plateaux. A survey conducted among 101 bakers using a structured questionnaire and semi-structured interviews allowed the data to be collected. The data analysis carried out using the software Epi-info, Minitab (ANOVA), and XLSTAT (AFC) gives results that stipulate the preponderance of simple traditional bread at 95.05%, mostly coming from industrialized flour. The bread 'Kidiatulu or boma ngaï' is the most common.The differences between regions were mainly in the amount of ingredients and substances added, as well as the technique of kneading, fermentation and cooking. Significant differences p < 0.05 were highlighted for the amount of salt (p = 0.033), yeast (p = 0.011), kneading time (p = 0.010), and cooking duration (p = 0.039). The vast majority of production is carried out by men who have little or no formal vocational training. Although 62.38% of bakers produce every day, the processes remain poorly standardized. Marked regional differences influence the texture, preservation and sensory quality of bread. These results highlight the need for appropriate technical training and research into process standardization in order to improve the quality and sustainability of artisanal bread production.

PH of Food Products and the Suitable Diet for Individuals with Blood PH Imbalances

Hebah Abdel-Wahab, Tamara Gund, Joseph Bozzelli — 2026-01-25

PH is a scale to determine if a solution is acidic, basic or neutral. Food can be acidic or basic based on the nutrients it forms after the food is metabolized. Blood PH can be measured using Artery Blood Gas Test, the ABG test. Normally blood PH is between 7.35-7.45. Blood is a buffer solution, where it resists change in its PH. Excessive consumption of acidic or basic food products or having a medical condition can cause the blood PH to become too acidic or too alkaline, breaking the blood buffer capacity. Small changes in blood PH represent big gaps in the acidity or the alkalinity. The objective is to classify food products as acidic, basic or neutral based on their PH after its metabolized, to determine the suitable diet for individuals with blood PH imbalances in order to minimize and improve the symptoms, and to determine the recommended amount of each food type; carbohydrate, fat, and protein in the 2000 daily calorie intake. Acidic and basic food products are listed tables 1-5. A basic diet is used if the blood PH is acidic and an acidic diet is used if the blood PH is basic. The recommended amount of fat, proteins and carbohydrates are 20-35%, 10-30% and 45-65%.

Enhancing the Nutritional Value of Weaning Foods: Formulation of a Roasted-Corn Flour Enriched with Egg Powder

2026-01-27

The inclusion of eggs in the diets of non-exclusively breastfed children can improve nutritional quality during the weaning period. However, the egg's high moisture content and the usual method of incorporating it into infant food pose significant risks of food poisoning. This study aimed to formulate an enriched complementary infant flour based on roasted corn flour and egg powder incorporated at 10%, 15%, 20%, 25%, and 30%. Physicochemical analysis were completed in reference to AFNOR standards: NFV03-707, NFV03-760, NF EN ISO 3188-1994. Microbiological analysis were conducted in reference to AFNOR (XP V 059, NF V08-057-1 and -2, NF V08-060), ISO 4833 and ISO 6579/A1 norms. Results showed a progressive increase in protein (10.72–25.84 g/100 g DM), lipid (2.61–24.04 g/100 g DM), and energy contents (389.62–491.31 kcal/100 g DM) with increasing egg powder incorporation. These macronutrient levels correspond to World Health Organization (WHO) recommendations for complementary foods for children aged 6–23 months, particularly for energy density and protein adequacy. Among the formulations, the 20% egg powder flour (FTO 20) showed the most balanced mineral profile relative to WHO criteria. The results of microbiological analyses comparing control flour and flours treated with egg powder show that germ concentration quantities are below the poisoning levels. Salmonella sp was not present in the corn flour mixed with egg powder (25g). In this mixed food powder, compared to respective control values of 103CFU/g, 105CFU/g and 102 CFU/g, the concentration proportions of yeast and mold, total aerobic mesophilic flora, and Staphylococcus aureus were less than 100 CFU/g. Thermotolerant coliforms are less than 10 CFU/g (the control value). Further research is recommended to assess micronutrient fortification, shelf stability, and digestibility for full WHO compliance.