European Journal of Nutrition & Food Safety

Nutritional and Consumer Acceptability of Dakuwa (West African Snack) Developed from Digitaria iburua (Fonio)

Margaret Osei Agyemang — 2025-10-29

Aims: This study aimed to evaluate the nutritional composition, sensory acceptability, and microbiological safety of “Dakuwa”, a traditional West African snack, formulated with fonio (Digitaria iburua) as a primary cereal component.

Study Design: An experimental study was conducted using five composite formulations of fonio, maize, and groundnut, alongside a market-sourced sample for comparison.

Place and Duration of Study: The study was carried out in Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development between September, 2021 and May, 2025.

Methodology: Five “Dakuwa” formulations were prepared: DKCF10 (100% maize), DKCF11 (100% fonio), DKCF12 (80% fonio), DKCF13 (70% fonio), and DKCF14 (50% fonio). Proximate composition was determined using standard analytical methods. Sensory evaluation was conducted with consumer panels to assess taste, texture, and overall acceptability. Microbiological analysis was performed to assess safety and quality.

Results: Moisture content ranged from 2.57% to 4.38%, protein from 19.45% to 25.74%, and fat from 12.68% to 18.60%. DKCF10 (2.17) and DKCF14(2.26) recorded the highest consumer preference scores for taste, texture, and overall acceptability. Microbiological evaluation indicated that all samples met safety standards, with DKCF14 and DKCF10 exhibiting the lowest microbial loads.

Conclusion: Incorporating fonio into “Dakuwa” enhanced the nutritional quality while maintaining consumer acceptability. Formulations containing 50% fonio (DKCF14) and 100% maize (DKCF10) were most preferred. The study highlights fonio’s potential as a nutritious, gluten-free cereal for snack production, contributing to dietary diversification and food security. The study recommends further research to optimize processing and wider application of formulations containing 50% fonio (DKCF14).

Study of the Lipid and Lipoprotein Profile and Weight Gain in Rabbits Treated with Spirulina (Spirulina platensis)

KAMBOU Sansan Philippe — 2025-11-01

This experimental study aimed to assess the effect of Spirulina platensis on the lipid and lipoprotein profile, as well as body weight gain, in rabbits (Oryctolagus cuniculus). Young-adult rabbits were divided into four groups (n=3 per group): a control group and three groups treated intraperitoneally with different doses of spirulina (100, 250, and 700 mg/kg of body weight) for three consecutive days. Biochemical parameters (total cholesterol, HDL, LDL, and triglycerides) were measured on days 0, 7, 14, and 21, using the endpoint enzymatic method, and body weight (bw) was monitored until day 28. A significant decrease (p < 0.05) in total cholesterol and LDL cholesterol was observed only in the group treated with 100 mg/kg of bw. No significant changes were noted in HDL cholesterol and triglyceride levels. In addition, significant body weight gains were observed in all treated groups, particularly at the 700 mg/kg dose starting from day 7. These results suggest that spirulina may exert hypolipidemic effects at low doses and promote weight gain without adverse metabolic consequences, making it a promising nutritional supplement for the prevention of metabolic disorders.

Impact of Nutrition Education and Monitoring on Biochemical Parameters of Type 2 Diabetic Patients at the National Reference General Hospital of N’djamena/Chad

William Tchabo — 2025-11-03

Aims: This study was conducted to evaluate the impact of nutrition education and monitoring on the health outcomes of type 2 diabetic patients with comorbidities.

Study Design: The study was a controlled trial.

Place and Duration of Study: Endocrinology and Diabetology Unit, National Reference General Hospital of N’Djamena, between July and October 2023.

Methodology: The study involved 120 diabetic patients with comorbidities of both sexes, divided into two groups: a control group of 24 patients that maintained their usual diet without nutritional guidance, and an intervention group of 96 patients that received individualized dietary counseling tailored to their diabetic status and associated conditions. Anthropometric and biochemical parameters were measured at baseline and after the nutritional follow-up. Data were collected using a structured questionnaire developed with Sphinx Plus² version 5 Lexical Edition (2013). Statistical analyses were performed with IBM SPSS Statistics 23, and group comparisons were made using the Chi-square test. The nutritional intervention included personalized meal planning, regular weight monitoring, and encouragement of physical activity.

Results: The results revealed that nutritional monitoring resulted in significant (p<0.05) reductions in mean levels of fasting blood glucose (1.19%), glycated hemoglobin (2.5%), triglycerides (0.9%), total cholesterol (0.67%), LDL (0.81%), creatinine (5%), and body mass index (7%) in obese and overweight diabetic patients. Additionally, it led to lower blood pressure in hypertensive diabetics, reduced renal impairment, and heart failure. Notably, HDL levels increased by 0.4%. Furthermore, the study showed a significant (p<0.05) improvement in knowledge about the importance of diet for diabetic patients, with a 35.5% increase in awareness.

Conclusion: Nutrition education was shown to enhance diabetics’ knowledge and skills in designing varied meal plans and improving their overall health status.

Nutritional Evaluation of Carica papaya Leaves: Analysis of Mineral and Vitamin Composition

Ezeigwe, O. C. — 2025-11-04

Carica papaya leaves, commonly known as paw-paw leaves, constitute a known folklore in traditional medicine, with varying nutritional and therapeutic values. This research was conducted to identify the mineral and vitamin constituents of the leaf, providing scientific validation for its nutritional value. Determination of vitamins A, B-complex, C, D, and E was done using spectrophotometric methods, while atomic absorption spectrophotometry was used to determine the mineral content. The results indicated the high contents of Vitamin C (69.837 ± 0.00)mg/100g, Vitamin A (15.035 ± 0.00) mg/100g, and Vitamin D (8.035 ± 0.00) mg/100g, and moderate amounts of Vitamin E (3.843 ± 0.00) mg/100g and B₁₂ (2.040 ± 0.00) mg/100g. The mineral content includes Calcium (8.783 ± 0.00) mg/100g, Sodium (6.894 ± 0.00) mg/100g, and Potassium (5.278 ± 0.00) mg/100g, which were also detected in substantial amounts. These findings show that papaya leaves could be a rich source of essential vitamins and minerals; hence, they can be used as dietary supplements to eradicate nutritional deficiencies, boost the immune system, and promote general health and well-being.