A forum for the food scientists!
A forum for the food scientists!
There are many alternative protein sources that can be used as a replacement for traditional animal-based protein sources. Some examples include: Legumes: Legumes such as beans, lentils, and chickpeas are rich in protein and can be used to make a…
Patulin The main sources of patulin are different Penicillium, Aspergillus, and Byssochlamys species, It has been reported to be carcinogenic, and mutagenic. Important microorganisms that produce patulin include Penicillium expansum, Byssochlamys fulva, and Byssochlamys nivea. Patulin has been discovered in…
What are non-communicable diseases? Non-communicable diseases (NCDs), sometimes referred to as chronic diseases, are conditions that develop over an extended period of time as a result of a combination of genetic, physiological, environmental, and behavioral variables. Their cause cannot be…
What is roasting Roasting is one of the oldest methods of cooking food. Many food are roasted including coffee and meat. Roasting is a heat treatment in which food is directly exposed to dry heat. Unlike other cooking methods such…
Macronutrients include minerals and vitamins. They are needed by the human bod in small quantities. Most of the foods that we consume have varied levels of some of these micronutrients. Thus, every time you eat, the food contributes to your…
Protein are important macronutrients required for repair of worn out tissues, growth and development. However, that does not mean that we should consume them in excess. This is because the body does not store excess proteins, at least not in…
The recommended dietary allowance for proteins is based on body weight. For a healthy adult, the recommended dietary allowance is 0.8g/kg, which is approximately 10% of the recommended total calories. Thus, for a person who has 60 kg on average,…