You have full text access to this Open Access content

Food Science & Nutrition

Each article is made available under the terms of the Creative Commons Attribution License

Cover image for Vol. 3 Issue 6

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

Recently Published Issues

See all

Open for Submissions

Why publish with Food Science & Nutrition?

• High standard, rigorous peer review
• Rapid publication
• Open Access – articles are published under Creative Commons license and authors are the copyright holder

Aims and Scope

Submit a Manuscript

Meet the Editor - Dr Y. Martin Lo

Food Science & Nutrition is supported by other journals published by Wiley, including a number of society-owned journals. For information on the journals who support Food Science & Nutrition , visit our Supporter Journal page.

Connect with Food Science & Nutrition on Social Media

Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia

    Yui Sunano

    Article first published online: 23 NOV 2015 | DOI: 10.1002/fsn3.316

    Thumbnail image of graphical abstract

    This article clarifies the brewing process of alcoholic beverages that are part of the staple diet of people living in farm villages in the Dirashe area in Ethiopia.

  2. You have full text access to this OnlineOpen article
    Use of the wetting method on cassava flour in three konzo villages in Mozambique reduces cyanide intake and may prevent konzo in future droughts

    Dulce Nhassico, James Howard Bradbury, Julie Cliff, Rita Majonda, Constantino Cuambe, Ian C. Denton, Matthew P. Foster, Arlinda Martins, Adelaide Cumbane, Luis Sitoe, Joao Pedro and Humberto Muquingue

    Article first published online: 20 NOV 2015 | DOI: 10.1002/fsn3.317

    Thumbnail image of graphical abstract

    Konzo is an irreversible paralysis of the legs that occurs mainly in children and young women due to large cyanide intake from bitter cassava and malnutrition. A wetting method that reduces greatly the cyanogen content of cassava flour was taught to the women of three konzo villages and reduced greatly their cyanide intake. If it is used by households during drought it should prevent outbreaks of konzo. We recommend that the wetting method be taught in all konzo areas of East Africa.

  3. You have full text access to this OnlineOpen article
    Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread

    Genet Gebremedhin Heshe, Gulelat Desse Haki, Ashagrie Zewdu Woldegiorgis and Habtamu Fekadu Gemede

    Article first published online: 19 NOV 2015 | DOI: 10.1002/fsn3.315

    Thumbnail image of graphical abstract

    Hard wheat bran soft wheat

  4. You have full text access to this OnlineOpen article
    Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

    Sheilla Natukunda, John H. Muyonga and Ivan M. Mukisa

    Article first published online: 18 NOV 2015 | DOI: 10.1002/fsn3.311

    Thumbnail image of graphical abstract

    In this study, 0–10% tamarind seed powder (TSP) was incorporated into mango juice and cookies and its effect on antioxidant activity and consumer acceptability was evaluated. Incorporation of TSP increased the total phenolic content, condensed tannins, and total antioxidant activity of mango juice and cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies.

  5. You have full text access to this OnlineOpen article
    Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines

    Noha I. A. Mutwali, Abdelmoniem I. Mustafa, Yasir S. A. Gorafi and Isam A. Mohamed Ahmed

    Article first published online: 17 NOV 2015 | DOI: 10.1002/fsn3.313

    Thumbnail image of graphical abstract

    Environmental impact on the flour quality of Sudanese wheat genotypes was evaluated Interrelations between the quality traits, genotypes, and environments were tested Growing environment affects flour quality of Sudanese wheat genotypes Genotype with excellent flour quality under hot environment was nominated.