Research Journal of Food Science and Nutrition

A descriptive cross-sectional study was carried out among farmers, fishermen and fish farmers aged from 18 to 90 living in the northern areas of the Congo. The objective of this study was to establish a link between total daily energy expenditure and nutritional status during the practice of agriculture, fishing or fish farming. Anthropometric parameters were... Continue here

Pectin is an important polysaccharide in food because of its functional property. It has the ability to form gels in an acidic medium and in the presence of sugars. For this reason, it is used in the food industry as a thickening agent. In this research, pectin was extracted from both dry and green pods of Moringa oleifera. Firstly, the dry and wet moringa pods... Continue here