Journal of Food Research, Issue: Vol.15, No.2

Food Security and Sustainability in Uganda

Fri, 27 Feb 2026 06:23:58 +0000

Uganda continues to face significant food insecurity despite its fertile land and strong agricultural potential. Smallholder, rain-fed farming dominates, but low productivity, limited access to improved seeds and fertilizers, post-harvest losses, and land fragmentation constrain food availability. Regions such as Karamoja, Northern Uganda, and parts of the East are most vulnerable, with climate variability, pests, and refugee influxes further exacerbating food stress. Food insecurity contributes to poor nutrition, including stunting, anemia, and micronutrient deficiencies among children and women.

Sustainability initiatives, including the Uganda Climate-Smart Agricultural Transformation Project (UCSATP) and humanitarian programs by the World Food Programme, aim to improve productivity, resilience, and nutrition outcomes. Emerging technologies like IoT-enabled smart farming and anticipatory humanitarian action show promise, but funding gaps, limited extension services, and challenges in scaling innovations remain key obstacles. Targeted, coordinated interventions are critical to ensure long-term food security and resilience in Uganda.

Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner, Spanish and Valencia Market Types

Sat, 07 Mar 2026 04:19:56 +0000

Consumers are driven by roasted peanut flavor to purchase peanuts and peanut products. Different market types are used to create peanut products partially based on their roasted flavor characteristics. There is little information available in this area on the Spanish and Valencia market types. This study investigated the chemistry involved in roasted peanut flavor formation by examining the differences in the volatile organic compounds present in raw and dry roasted Spanish and Valencia market type peanuts when compared to those found in the more popular Runner types. The volatile organic compound (VOC) profiles were generated with headspace solid phase microextraction paired with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Mixed model ANOVAs and Tukey’s tests were employed for significance testing and to separate sample means. Principal component analysis and hierarchical cluster analysis were used to visualize the effects of roasting and market type on VOC profiles to ascertain the compounds responsible for the profile differences. The cluster analysis revealed some distinct patterns that distinguish market types and roast treatments. The raw peanuts were characterized primarily by alcohols, ketones, and aldehydes, and roasted profiles contained Maillard browning products such as pyrazines, pyrroles, and furans. Approximately 38% of the compounds found varied in abundance among the market types. Descriptive sensory analysis by a trained panel found the variation in the intensities of many attributes was greater between individual samples than between market types. This research establishes baseline VOC profiles of Spanish and Valencia market types that could help identify compounds that may contribute to roasted peanut flavor to optimize/preserve peanut flavor through peanut breeding and processing techniques.

Effect of the Maturity Age on the Organic and Mineral Components of Sweet and Bitter Cassava in Côte d’Ivoire

Thu, 30 Jul 2026 13:34:52 +0000

Background: Cassava (Manihot esculenta Crantz) is a major root crop grown in many countries worldwide, particularly in West Africa. In Côte d’Ivoire, it is used to produce a variety of local foods such as attiéké, foutou, placali, and gari, destined for both national and regional markets. The maturity age of cassava strongly influences its nutritional characteristics and bioactive compounds due to physiological changes occurring in the roots. This study aims to examine the effect of maturity age on the organic and mineral composition of sweet and bitter cassava varieties, and to interpret the technological and nutritional implications. Six (06) sweet and bitter cassava varieties, classified as traditional or improved, and harvested at two maturity ages (12 and 18 months), were analyzed. Organic and mineral composition was assessed using standard analytical methods. The results showed that both variety and maturity age significantly influence the physicochemical and mineral characteristics of cassava roots. Sweet varieties (A12F, Bonoua2) exhibited higher moisture, protein, and starch contents, particularly at 18 months, while bitter varieties (Yacé, KA13) showed lower ash and moisture contents in their flours but greater mineral stability, suggesting better suitability for flour processing and storage. Protein, starch, and mineral contents (P, Zn, Cu) increased with maturity, whereas reducing sugars (glucose, fructose) decreased, indicating a transition from soluble sugars to storage carbohydrates. A12F and Yacé were richer in Ca, Mg, and P, while Bonoua2 and KA13 accumulated more Zn and Cu at full maturity. Overall, early-harvested sweet cassava is more appropriate for direct consumption, whereas late-harvested bitter cassava provides higher starch yield and mineral density for industrial processing. These findings offer a scientific basis for optimizing harvest timing and selecting varieties to enhance the nutritional quality and technological performance of cassava-based products.

Global Life Science Industry and Food as Medicine: HEOR, RWD, RWE, and SDOH Considerations

Thu, 30 Jul 2026 13:39:00 +0000

The global life sciences industry has a profound opportunity to promote patient-centrity and stimulate greater collaboration with patients, patient advocacy groups, communities, providers, and payers by embracing the growing Food as Medicine (FAM) movement, which is a subset of the broader social determinants of health (SDOH) framework. As part of a strategic shift to think more wholistically about health, food can be used to improve drug discovery, development, and deployment, as well as build partnerships between biopharmaceutical companies and key stakeholders in the healthcare ecosystem. We examine the conceptual and practical implementation dimensions of how the life sciences can fully leverage food as medicine to advance clinical, medical, regulatory, and policy objectives. This includes leveraging health economics and outcomes research (HEOR), real-world data (RWD), and real-world evidence (RWE) to enhance FAM and SDOH strategies for improving drug discovery, development, and deployment.

Evaluation of Cytotoxicity, Antioxidant Activity, and Allergenic Potential of Brazil Nut Protein Isolates Obtained by Conventional and Ultrasonic Methods

Thu, 30 Jul 2026 13:38:50 +0000

Brazil nut (Bertholletia excelsa) is recognized for its high nutritional value and the presence of proteins with functional and bioactive properties. However, the presence of allergens limits its use in food formulations. This study aimed to evaluate the cytotoxicity, antioxidant activity, and allergenic potential of Brazil nut protein isolates obtained by conventional and ultrasonic methods. The protein isolates were prepared from defatted Brazil nut flour, subjected to alkaline extraction and isoelectric precipitation. The ultrasonic method was applied at a frequency of 20 kHz and a power of 200 W, aiming to promote the structural modification of the proteins. The isolates were characterized for their proximate composition, antioxidant activity (DPPH and ABTS), and cytotoxic potential by cell viability assay (MTT) in VERO cells. Allergenicity assessment was performed by an in vitro IgE binding assay in samples of sensitized human serum. The results indicated that ultrasonic treatment significantly reduced IgE reactivity and promoted a slight increase in antioxidant activity (p < 0.05), without inducing cytotoxic effects. These findings demonstrate the potential of using ultrasound as a safe and efficient physical technique to reduce the allergenicity of vegetable proteins, expanding the possibilities for applying Brazil nut in functional and hypoallergenic foods.

Nutritional Characterization of Agro-Industrial By-Products Used in Aquafeed Formulation in Côte d’Ivoire

Thu, 30 Jul 2026 13:47:03 +0000

In Côte d’Ivoire, reliance on imported raw materials is hindering the development of aquaculture, given that feed accounts for 60-75% of production costs. The use of local agro-industrial co-products appears to be a strategic way of addressing this constraint. This study evaluated ten such co-products, including fish and bovine blood meals, insect larvae, soybean and cottonseed meals, rubber tree seeds, downgraded cashew kernels, low-grade rice flour, tchapalo distiller’s grains, and palm oil. Analyses focused on proximate composition and on fatty acid and amino acid profiles. Blood meal had the highest crude protein content (87.7%), followed by insect larvae and soybean meal (around 45%); whereas rice flour and tchapalo distiller’s grains contained less than 20% Palm oil (approximately 95% lipids) and rubber tree seeds (more than 50% lipids) were major energy sources, while fish meal provided long-chain omega-3 fatty acids. Amino acid profiles confirmed the protein potential of blood meal and insect larvae but also revealed imbalances that require combining co-products in feed formulations. Overall, these local co-products could reduce the dependence on imported ingredients if judiciously incorporated into nutritionally balanced feeds

Nutritional Composition, Antinutritional Potential, Antioxidant Capacity, and Consumption Frequency of Physalis peruviana and Physalis angulata Fruits

Thu, 30 Jul 2026 13:49:10 +0000

Physalis fruits, once widely consumed, are now neglected and underutilized. The aim of this study was to determine the nutritional composition, antinutritional potential, antioxidant properties, and consumption frequency of Physalis peruviana and Physalis angulata fruits. To achieve this objective, macronutrients, minerals, and antinutritional compounds were analyzed using standard AOAC methods. Antioxidant capacity was assessed through the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay and the Ferric Reducing Antioxidant Power (FRAP) assay. In addition, a dietary survey was conducted to evaluate the frequency of fruit consumption. The results showed that moisture (80.82 ± 0.45% and 72.95 ± 1.82%), lipids (8.07 ± 1.51 and 1.57 ± 0.35 g/100 g FM), and carbohydrates (67.68 ± 1.68 and 76.79 ± 1.48 g/100 g FM) differed significantly between Physalis peruviana and Physalis angulata, respectively. Physalis peruviana was richer in calcium (74.3 ± 1.24 mg/100 g FM), magnesium (7.84 ± 1.10 mg/100 g FM), potassium (1287.70 ± 13.62 mg/100 g FM) and sodium (16.02 ± 0.20 mg/100 g FM), whereas Physalis angulata contained higher levels of iron (2.81 ± 0.30 mg/100 g), phosphorus (46.38 ± 2.98 mg/100 g FM) and zinc (25.48 ± 1.67 mg/100 g FM). Carotenoid contents were higher in Physalis peruviana. The IC₅₀ values determined by the DPPH assay were 0.76 mg/mL for Physalis peruviana and 0.32 mg/mL for Physalis angulata. Both species demonstrated strong antioxidant potential. Despite their valuable nutritional properties, both Physalis species were poorly consumed by the surveyed populations. The fruits of both Physalis species could serve as an excellent dietary supplement to help combat nutritional deficiencies in children.

Adequacy of Nutrient Intakes Among Pregnant and Lactating Women in 8 Villages in Korhogo, Côte d’Ivoire

Thu, 30 Jul 2026 13:50:51 +0000

Micronutrient deficiencies during pregnancy and breastfeeding affect maternal health, fetal growth, and child development. In Côte d’Ivoire, women are nutritionally vulnerable, yet data on dietary intake in high-risk rural areas are limited. This study assessed dietary intake and nutrient inadequacy among pregnant and breastfeeding women in eight rural villages in the Korhogo region, Northern Côte d’Ivoire. A total of 185 women (45 pregnant, 140 breastfeeding) completed a 32-item semi-quantitative food frequency questionnaire. The questionnaire was validated against two non-consecutive 24-hour dietary recalls in 103 women, showing reliability for estimating habitual intake. Nutrient intakes were calculated using the West African Food Composition Table. Prevalence of inadequate or excessive intakes was determined using dietary reference values from international organizations. Nutritional imbalances were found in both groups. Inadequate energy intake affected 42% of pregnant and 41% of breastfeeding women; protein inadequacy affected 20% and 9%. Excessive fat intake occurred in 62% of pregnant and 98% of breastfeeding women, while inadequate carbohydrate intake affected 78% and 75%. Pregnant women had high inadequacy for iron (62%), calcium (47%), zinc (22%), folate (33%), and vitamin B12 (11%). Breastfeeding women had inadequate intake of calcium (26%), zinc (19%), and folate (15%). Pregnant and breastfeeding women in rural Northern Côte d’Ivoire face multiple micronutrient inadequacies with excessive fat and insufficient carbohydrate intake. These findings highlight the urgent need for targeted nutritional interventions and public health strategies to improve maternal diets and support maternal and child health.

Drying Behaviour and Quality Retention in Avocado (Persea americana) Leaves: A Comparison of Hot Air and Microwave Drying

Thu, 30 Jul 2026 13:52:51 +0000

Avocado (Persea americana) leaves are an underutilised plant material with potential applications as herbal teas and functional ingredients due to their phenolic and antioxidant compounds. However, limited information exists on suitable drying conditions to preserve their quality. This study investigated the effect of oven temperatures (50, 60 and 70°C) and microwave power levels (200, 500 and 700W) on the drying behaviour and quality attributes of avocado leaves. Leaves were dried in a hot air oven and a digital microwave oven until equilibrium moisture content was reached. Initial moisture content and water activity of fresh leaves averaged 1.40 g H₂O/g DM (58.34% wb) and 0.958, respectively. Increasing temperature and microwave power significantly reduced drying time, with microwave drying achieving comparable moisture reduction in substantially shorter times. Drying occurred predominantly in the falling rate period. Drying rate constants and effective diffusivity increased with both temperature and microwave power level, with higher values observed for microwave drying. Quality evaluation showed that microwave drying, particularly at 700W, resulted in significantly higher (p ≤ 0.05) retention of total phenolic content, antioxidant capacity, flavonoids and condensed tannins compared to oven drying. Selected thin-layer models adequately described drying behaviour under both methods. The results indicate that microwave drying at 700W is an efficient method for rapid drying of avocado leaves while preserving key bioactive compounds.

Reviewer Acknowledgements for Journal of Food Research, Vol. 15 No. 2

Thu, 30 Jul 2026 13:56:00 +0000

Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 15, Number 2 Antonello Santini, University of Napoli "Federico II", Italy Alex Augusto Gonçalves, Federal Rural University of Semi-Arid (UFERSA), Brazil Bojana Filipcev, University of Novi Sad, Serbia Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Juliano De Dea Lindner, Federal University of Santa Catarina (UFSC), Brazil Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania Sefat E Khuda, Centre for Food Safety and Applied Nutrition, US Food and Drug Administration, USA Mariana de Lourdes Almeida Vieira, Centro Federal de Educação Tecnológica de Minas Gerais, Brazil Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Rania I.M. Almoselhy, Agricultural Research Center, Egypt Lucas Massaro Sousa, IFP Energies Nouvelles, France Soma Mukherjee, Southwest Minnesota State University, USA Sani Jirasatid, Burapha University, Thailand Marie Lys Irakoze, Dedan Kimathi University of Technology, Rwanda Maria Margareth Veloso Naves, Federal University of Goias, Brazil Mehana E. E. Hamouda, Alexandria university, Egypt Khamphone Yelithao, Souphanouvong University, Laos Fatemeh Zare, North Dakota State University, USA Gongjian Fan, Nanjing Forestry University, China Alfredo C. Benitez-Rojas, Universidad Popular Autónoma del Estado de Puebla, Mexico Gabriel Henrique Horta de Oliveira, IF Sudeste MG – Campus Manhuaçu, Brazil Jerish Joyner Janahar, Mississippi State University, USA