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In Africa, a wide variety of diets (forage + crop co-products or other agricultural by-products) is being used by livestock farmers in different production systems to adapt to climate change. This study aimed to assess the performance of various local feeding strategies on Sudanese Fulani zebu cattle. Two experiments were carried out on 10 steers aged initially 33 months (142 kg body weight – BW). The animals were fed eight different diets at an intake level of 3.2% LW in dry matter (DM), including two control diets of 100% rangeland forage (100% RF) and six experimental diets made up of forage and crop co-products (75:25 DM ratio). In the first experiment, the control diet was made up of rangeland forage (RF) and supplements consisted of four cereal co-products (CC), i.e. maize, sorghum, millet, and rice straws. In the second experiment, the control diet consisted of Panicum maximum (Pmax) hay, and the supplements tested were two legume co-products (LC), i.e. cowpea and peanut haulms. Each experiment lasted 3 weeks, including 2 weeks of adaptation to the diet and 1 week of data collection on individual animals (intake, apparent digestibility, and enteric methane). The NDF content of the diets was different within each experiment (p < 0.05). Among diets containing CC, DM intake [g/kg BW] was significantly higher (+31%; p = 0.025) for the diet containing rice straw than for the other diets, which showed similar levels to the RF diet. Among diets containing LC, intake was significantly higher (p = 0.004) than for the Pmax diet. Intake was higher for the peanut haulm diet than for the cowpea haulm diet. The DM digestibility was similar between the different diets in each experiment. Enteric methane (eCH4) yield [g/kg DMI] from the CC and LC-containing diets were reduced by an average of 23% and 20% compared to the RF and Pmax control diets respectively. Raising awareness among agro-pastoralists about the use of crop co-products offers real prospects for eCH4 emissions

Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mgL−1, and 1.03 and 1.88 gL−1. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.

Se evaluó el efecto del estado de maduración (verde y maduro) y el procesamiento (fresco y cocido) sobre las propiedades fisicoquímica y digestibilidad in vitro, de cuatro variedades de bananos de cocción cultivadas en Colombia. Se presentó cambios significativos (P<0.0001) en el contenido de almidón total, almidón resistente, almidón rápida y lentamente digestible, con la maduración y el procesamiento. La interacción (cultivar, estado de maduración y procesamiento), presentó un efecto altamente significativo (P<0.0001) sobre las propiedades funcionales y las propiedades de empastamiento de las harinas. Por lo tanto, el conocimiento de las características fisicoquímicas y nutricionales de los bananos de cocción permite una mejor selección en función de la aplicación industrial.

Background: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. This study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi-ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). Results: Significant variations (p < 0.05) in the parameters assessed during cooking at each ripening stage according to cooking time were observed. Plantain pulps boiled with peel exhibited high firmness (0.7–1.7 kgf), high soluble solids (7.4–22.4°Brix) and high dry matter content (29.8–38.3%) at all ripening stages. This cooking method yielded high protein (3.0–4.8%), lipid (0.2–1.8%), total starch (32–73%), and total carbohydrate (18–32%) contents. Boiling with or without peel had no significant effect (p > 0.05) on the pH of Batard pulps nor the ash content of the pulps of both genotypes. Conclusion: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes.

Background: Cassava roots are widely consumed in tropical regions of Asia, Africa, and Latin America. Although the protein, vitamin, carotenoid, and mineral content in the leaves makes them a nutritionally attractive option, their consumption is limited due to their high levels of cyanogenic compounds (CCs). In this study, the CC content in different parts of the plant (leaves, storage root cortex, and parenchyma) was assessed at harvest for 50 landrace genotypes representative of cassava diversity in Latin America. The changes in CC in leaves at different physiological ages (3, 6, 9, and 11 months after planting) were also investigated. Results: The average CC was higher in the cortex (804 ppm) and leaves (655 ppm) than in root parenchyma (305 ppm). Genotypes from different regions of Latin America, as identified by seven genetic diversity groups, differed significantly in CC levels. The Andean and Amazon groups had, respectively, the lowest (P = 0.0008) and highest (P < 0.0001) CC levels in all three parts of the plants. Cyanogenic compound concentrations were higher in leaves from young plants (P < 0.0001) and decreased with increasing physiological age. Conclusion: The results help to guide the selection of parental lines with low CC levels for breeding and to contribute to the expanded use of cassava and its by-products for food and feed. Cassava for fresh consumption, especially, requires varieties with low total CC content, especially in the root cortex and parenchyma. COL1108 (204, 213, and 174 ppm, respectively, in the parenchyma, cortex, and leaves) and PER297 (83, 238, and 299 ppm, respectively, in the parenchyma, cortex, and leaves) can fulfill this requirement.

The research aimed at examining how liking for foods high in salt and fat and for foods high in sugar are associated with overall diet quality and how these associations differ according to individual characteristics (i.e., sex, age, education, income, nutrition knowledge, and energy reporting status) in French-speaking adults from the Province of Quebec, Canada. As part of the web-based cross-sectional PREDISE study, 1096 men and women completed online questionnaires. The Food Liking Questionnaire assessed reported liking for a variety of salty foods (high in salt and fat) and sweet foods (high in sugar and either high-fat or low-fat) on a scale from 1 to 9. The Canadian Healthy Eating Index (C-HEI) was computed based on data collected using 24-hour food recalls. Women (vs. men) reported lower liking for salty foods (5.97 ± 1.34 vs. 6.58 ± 1.16, p < 0.0001) and for sweet foods (5.52 ± 1.36 vs. 5.71 ± 1.25, p = 0.015). Multiple linear regressions showed that liking for sweet foods was not associated with C-HEI (B = −0.10, p = 0.78). Given a significant sex interaction in the association between liking for salty foods and C-HEI (p interaction = 0.0218), subsequent analyses were stratified by sex. Multiple linear regressions supported that liking for salty foods was more strongly inversely associated with C-HEI in men (B = −3.37, p < 0.0001) than women (B = −1.46, p = 0.0035). In conclusion, a strong liking for salty foods may interfere with healthy eating, especially in men. Building on these results, future studies should investigate the potential of interventions designed to improve the healthiness of food habits in individuals with strong liking for these foods.

Objectives: A new, web-based, 24-h recall (R24 W) was developed and programmed to assess adherence to Canadian dietary guidelines by automatically generating the Canadian Healthy Eating Index 2007 (C-HEI 2007). The aim of the present study was to determine the relative validity of the R24 W in terms of its ability to generate C-HEI 2007 scores that match those derived from a food record (FR). Methods: A total of 57 women and 50 men filled a 3-d FR and three 24-h food recalls with the R24 W. C-HEI 2007 was calculated with both dietary assessment tools and compared using de-attenuated correlations and kappa scores. Internal validity (correlations between total score and components) and external validity (comparison of the C-HEI 2007 by sex and age groups) were compared between the two dietary assessment methods. Results: The average C-HEI 2007 score obtained with the R24 W (59.4 ± 11.8) was significantly lower than the one obtained with the FR (62.6 ± 11.1). However, the de-attenuated correlation coefficient between C-HEI 2007 obtained either with R24 W or FR was 0.80 (P < 0.01) and 91.6% of participants were classified in the same or adjacent quartile of C-HEI 2007 with both tools. Women obtained a higher C-HEI 2007 mean score (P < 0.01) with both methods and older adults (age: >51 y) received a higher score than younger adults (age: 18-30 y; P < 0.01) with the R24 W but not with the FR (P = 0.22). Conclusions: Although the R24 W yields lower C-HEI 2007 scores compared with data from FR, the classification of individuals was highly consistent between the two measurements.

L'effet de la pâture sur l'évolution de la masse herbacée et sa digestibilité au cours de l'année a été étudié à Dahra, dans le Sahel sénégalais. Dans cette zone d'élevage la strate herbacée, base de l'alimentation du bétail, a une croissance brève pendant la saison des pluies. L'étude a été conduite pendant la saison des pluies et la saison sèche sur deux années consécutives, de juillet 2018 à juin 2020. Les mesures de phytomasse et de qualité fourragère (digestibilité in vitro de la matière organique, DMO) ont démarré dix jours après la première pluie et ont été répétées avec une fréquence de dix jours en saison des pluies et trente en saison sèche. La dynamique des herbacées annuelles se fait en trois étapes : une première de faible croissance, une deuxième de croissance rapide et une troisième de sénescence. La quantité maximale de masse sur pied sous pâture était de 1 992 ± 755 kg MS.ha-1 en 2018 et de 1 801 ± 601 kg MS.ha-1 en 2019 alors que, dans la mise en défens, elle était de 2022 ± 375 kg MS.ha-1 en 2018 et de 2357 ± 664 kg MS.ha-1 en 2019. La DMO a fortement décru au cours de la saison de végétation : de 70 % en début de saison des pluies, elle était en moyenne de 52 % en pleine saison des pluies et 30 % en saison sèche. La matière organique du fourrage a été plus digestible sous pâture que sous mise en défens. La pâture n'a pas systématiquement diminué la masse sur pied disponible de façon significative, mais en revanche elle en a amélioré la digestibilité.

Increasing demand for camel's milk worldwide occurred in the context of the development of the organic sector in agriculture. The implementation of an organic label for camel milk has never been established. However, the creation of such a label faces to important challenges that are investigated in the present paper. Indeed, although camel milk conveys the image of a “natural product” issued from remote places, the risk of being produced in contaminated areas (mining activities, oil extraction) cannot be neglected for grazing animals. Moreover, the management of veterinary drugs for prevention or curative treatment can lead to the presence of residues in milk, especially in camel species with different pharmacokinetics, although similar instructions than for cow milk are used. Moreover, the lack of international standards regarding both composition and hygienic rules, the risks of adulteration, and the necessity to use specific indicators or analytical procedures adapted to the behavior of camel milk, have to be taken in account in the establishment of the specifications for the camel milk producers through the world.

The main objective of infant follow-on formulas, consumed from the age of 6 to 12 months, is to mimic the composition of breast milk in order to meet the nutritional needs of infant. In this context, their composition is governed in Europe by a strict regulation that has evolved in 2020 to force manufacturers to improve the nutritional profile of the formulas. The objective of this dataset was to collect the ingredient lists and nutritional values of infant follow-on formulas present on the world market with a focus on the lipid fraction. The data collection was carried out from December 2020 to April 2021 directly on the product packaging or on the websites of the different brands. Only “classic” infant follow-on formulas that are widely consumed were listed. Thus, the ingredient lists and nutritional values of 91 infant formulas were collected. The nutritional values are systematically presented for 100 g of powder, for 100 Kcal and for 100 mL of formula. The sources of fats, emulsifiers and vitamins A and E were also extracted from the ingredient lists. This dataset can be used as a tool for the formulation of infant follow-on formulas or to situate the positioning of products in relation to the market.

Taro (Colocasia esculenta (L.) Schott) is a food crop mainly produced for its nutrient-rich corms. This study aims to characterize the nutritional and antioxidant potential of fifty-nine genotypes of taro to identify the most interesting chemotypes. The traits evaluated were: starch, proteins, soluble sugars, total phenolics, flavonoids, and antioxidant capacity, assessed by Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Results indicate that taro corms are a good source of nutritional and bioactive compounds. Also, significant variations were recorded between genotypes for the different parameters evaluated. Total phenolics content varied from 4.37± 0.02 to 115.21 ± 8.24 mg GAE/100 g dw, flavonoids from 0.25 ± 0 to 1.47 ± 0.07 mg quercetin equivalent (QE)/100 g dw, starch content from 0.31 ± 0.17 to 17.56 ± 0.27 mg/100 mg dw, proteins from 0.03 ± 0.03 to 0.80 ± 0.02 mg/100 mg dw and soluble sugars from 0.02 ± 0 to 8.10 ± 0.38 mg/100 mg dw. Antioxidant activities ranged from 39.20 ± 1.74 to 98.67 ± 1.62% for the ability to reduce DPPH and from 0.06 ± 0.03 to 12.16 ± 0.72 mg AAE/100 g dw for the ability to reduce iron (FRAP). These variations have allowed us to distinguish four chemotypes.

The potential of drying to preserve the nutritional quality of a small freshwater fish Henicorhynchus siamensis was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65 ranged from 55 h at 50 °C to 20 h at 80 °C, respectively. Dried fish powder is rich in macronutrients (protein, lipid and ash) and essential minerals (calcium, phosphorus, iron and zinc) due to water removal and despite lipid loss. It is still rich in polyunsaturated fatty acids although docosahexaenoic acid was reduced except at 60°C. Vitamin A was rapidly degraded and manganese was concentrated at high level. However, mean score for the nutritional adequacy of the 15 nutrients (SAIN) and score of nutrients to limit (LIM) show that the fish powder can be used as a food ingredient for example in the formulation of fish snack or instant soup. With the abundance of Henicorhynchus siamensis, dried fish powder from this species could contribute to food security in Cambodia, especially vulnerable people in rural areas.

In this study, the effects of goat manure fertilization (2, 4, 8, and 12 Tn/ha) on the grain yield, organic compounds, and mineral composition of two quinoa varieties (CICA-17 and Regalona Baer) were evaluated under field conditions in Northwest Argentina. The results indicate that fertilization improved the quinoa grain yield and total protein content. Low manure doses positively affected the fatty acid (FA) profile, and significant changes were determined for the monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid contents of CICA-17 and on the saturated fatty acid (SFA) contents of R. Baer seeds. The amino acid contents were positively affected in CICA-17 and negatively in R. Baer. Soluble sugars (glucose, fructose, and sucrose), major elements (K, Si, P, Mg, Ca, and Na), minor elements (Fe, Mn, Al, Zn, and Cu), and ultratrace elements (Cr and Li) were detected and discussed in terms of their impact on human nutrition and health. Conclusively, manure addition affected some essential amino acids, the desaturase activity, the n6:n3 and SFA/UFA ratios, the atherogenic index, soluble sugars, and mineral content, and the fatty acid metabolism of each variety was differently affected, especially the C16 and C18 desaturase activity, which responded differently to various manure doses. Manure addition is a promising alternative to improve the nutritional quality and functionality of quinoa grains, but the response is not linear.

This study aims to generate new kinetic data on 4 folate forms, namely folic acid (FA), 5-methyl-tetrahydrofolate (5MTHF), 10-formylfolic acid (10FFA) and tetrahydrofolate (THF) in the same conditions: model media at three temperatures (60°C, 80°C, and 100°C) and three pH values (3, 5, and 7). For the four forms, degradation could be described using a first-order model. At 100°C and pH 3, rates were 2.8 × 10−2, 1.6 × 10−2, 1.8 × 10−3, and 4 × 10−5 min−1 for 5MTHF, THF, 10FFA and FA respectively. Therefore, the reactivity could be modulated by a factor of 2, 10, and up to 200-fold for folic acid. pH increase had a positive effect on retention for THF and FA and has the lowest impact on 5MTHF degradation. Product formation from 5MTHF and 10 FFA were studied by multiresponse modeling. Both vitamers generated intermediary products that accumulated differently as a function of pH. These results give comprehension and kinetic insights into folate degradation during food processing from the formulation (pH lever) to the process (temperature lever). Practical Applications: This article brings new insights into vitamins B9 degradation during cooking. Folate is a group of vitamins, sharing a similar molecular structure while having different bioactivity. The lack of folate in diet can lead to severe health disorder. Their human metabolization and thermic degradation can be influenced by different factors, including their own structure. Therefore, it is of high importance to understand how each form is degraded and to determine the best formulation and process conditions to preserve them. Our work, in model mediums, allowed to identify four folate forms reactivity and degradation (including degradation pathway) in order to give more guidance, and offers an operational tool for manufacturer to determine the potential retention of folates as a function of pH, temperature and vitamer composition.

The cultivation of seed mixtures for local pastures is a traditional mixed cropping technique of cereals and legumes for producing, at a low production cost, a balanced animal feed in energy and protein in livestock systems. By considerably improving the autonomy and safety of agricultural systems, as well as reducing their impact on the environment, it is a type of crop that responds favorably to both the evolution of the European regulations on the use of phytosanitary products and the expectations of consumers who wish to increase their consumption of organic products. However, farmers find it difficult to adopt it because cereals and legumes do not ripen synchronously and the harvested seeds are heterogeneous, making it more difficult to assess their nutritional value. Many efforts therefore remain to be made to acquire and aggregate technical and economical references to evaluate to what extent the cultivation of seed mixtures could positively contribute to securing and reducing the costs of herd feeding. The work presented in this paper proposes new Artificial Intelligence techniques that could be transferred to an online or smartphone application to automatically estimate the nutritional value of harvested seed mixes to help farmers better manage the yield and thus engage them to promote and contribute to a better knowledge of this type of cultivation. For this purpose, an original open image dataset has been built containing 4,749 images of seed mixes, covering 11 seed varieties, with which 2 types of recent deep learning models have been trained. The results highlight the potential of this method and show that the best-performing model is a recent state-of-the-art vision transformer pre-trained with self-supervision (Bidirectional Encoder representation from Image Transformer). It allows an estimation of the nutritional value of seed mixtures with a coefficient of determination R2 score of 0.91, which demonstrates the interest of this type of approach, for

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.

Les récentes politiques publiques ayant pour but de réduire l'usage des antibiotiques en production animale ont été couronnées de succès, tant les usages ont diminué dans l'ensemble des filières de production. Les facteurs clés de succès de ces politiques et leurs effets socioéconomiques sont pourtant mal connus. Une enquête conduite auprès des acteurs de la production porcine permet de les révéler.

Partial least square regression (PLSR) is a reference statistical model in chemometrics. In agronomy, it is used to predict components (response variables y) of chemical composition of vegetal materials from spectral near infrared (NIR) data X collected from spectrometers. PLSR reduces the dimension of the spectral data X by defining vectors that are then used as latent variables (LVs) in a multiple linear model. One difficulty is to determine the relevant dimensionality (number of LVs) for the given data. This step can be very time consuming when many datasets have to be processed and/or the datasets are frequently updated. The paper focuses on an alternative, bypassing the determination of the PLSR dimensionality and allowing for automatizing the predictions. The strategy uses ensemble learning methods, such as averaging or stacking the predictions of a set of PLSR models with different dimensionalities. The paper presents various methods of PLSR averaging and stacking and compares their performances to the usual PLSR on six real datasets on different types of forages. The main finding of the study was the overall superiority of the averaging methods compared to the usual PLSR. We therefore believe that such methods can be recommended to analyze NIR data on forages.

The objective of this study was to characterise the nutritional potential of leaves and identify a diversity centre with low cyanide and high nutrient content among 178 Latin American cassava genotypes. This field‐based collection, represents the seven diversity centres, held at The International Center for Tropical Agriculture (CIAT Palmira, Colombia) by the Cassava Program. The cyanide, all‐trans‐β‐carotene and lutein concentrations in cassava leaves ranged from 346 ‐ 7484 ppm dry basis (db), from 174‐547 μg.g‐1 db and 15 ‐ 181 μg · g‐1 db respectively. Cassava leaves also showed significant levels of essential amino acids leucine, lysine, phenylalanine, valine and threonine, and average total protein content of 26.24 g · 100g‐1 db. Among seven diversity centres, South American rainforest group showed low cyanide and high carotene content in leaves. In addition, VEN77 and PAN51 genotypes stood out for having low cyanide in leaves and roots and high carotene in leaves. This genetic diversity can be used to select high potential progenitors for breeding purposes.

Objective: To characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. Design: The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy desserts (n 380) were the food categories analysed. Setting: Nutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population. Results: The nutrient profile of RTE breakfast cereals, granola bars and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favourable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and Na compared with breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analysed contained free sugars. Conclusions: The current study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality.

Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.

Camel milk has important role in human nutrition in desert and semi-desert regions; this milk provides the man with all essential nutrients in addition to its medicinal properties. A study was conducted to determine the impact of parity order on nutrition values of camel milk overall four months postpartum under modern system. Eight she-camels were selected immediately after calving and assigned to two equal groups, early lactation (GY) and mid lactation (GD). Both groups were managed together at the same environmental conditions under intensive system. Collection of milk samples started at second week postpartum and continued biweekly interval up to end of 4th month postpartum. The total fat, protein, lactose, solid non-fat (SNF) and density percentages were determined by automatic milk analyzer device (lactoscan Model-90, Europe). Results elucidated that there was no significant difference of lactose and fat content between two groups throughout experiment period. Where the significant difference (P˂0.05) of protein, SNF and density contents of milk were detected during lactation stages throughout four months. Otherwise, the levels of fat, lactose, protein and SNF were increased significantly (P˂0.05) with advancement of lactation stage, beside fluctuation of density values during experiment period. The current study revealed that milk produced by young is slightly richer in fat content, whereas milk of old camel is richer in protein content. The variation of nutrition values of milk should be attributed to parities, calve number and physiological factors.

Quinoa (Chenopodium quinoa Willd.), is an emerging crop in the world with great potential to contribute to Africa's food and nutritional security. The increased popularity of quinoa in the last few years is attributed to the impact of activities carried out within the framework of the International Year of Quinoa (IYQ2013) which helped greatly to raise awareness on the crop's multiple nutritional benefits and its expanding cultivation globally. The Food and Agriculture Organization (FAO), which championed the IYQ2013 has worked with developing countries in Africa, which are grappling with food and nutrition insecurity, to introduce and promote cultivation of quinoa. Production and utilization of quinoa is expected to significantly reduce food and nutrition insecurity and help farming communities adapt to climate change. FAO implemented a Technical Cooperation on quinoa titled “Technical Assistance for the Strengthening of the Food System of Quinoa” (TCP/SFE/3406) implemented in 2014 to 2015. This project was designed to support the institutional capacities of seven countries including Djibouti, Ethiopia, Kenya, Somalia, South Sudan, Uganda, and Zambia, in the production, evaluation, management, utilization, and marketing of Quinoa under diverse farming systems and agro-ecological zones. The project was implemented and led by the FAO Subregional office for Eastern Africa (SFE). Quinoa evaluation trials that were conducted across multiple sites in the participating countries served as pilot adaptability studies for the crop. This technical paper presents key technological, institutional and policy consideration for the successful introduction, adaptation and utilization of quinoa in Africa.

Depuis les 20 dernières années, la santé mondiale est en déclin et le taux de dénutrition et d’obésité est en augmentation. Ces problèmes liés à la nutrition ont de multiples conséquences sur la santé de la population tel que le syndrome métabolique et autres maladies chroniques dégénératives. La création d’un aliment fonctionnel à base de lait maternel et de probiotiques ayant des capacités nutritionnelles et médicales éprouvées pourrait être une alternative envisagée pour améliorer ou prévenir les problèmes de santé lié à l’obésité et à la vieillesse chez les personnes à risque. En premier lieu, dans le but de produire un produit à base de lait maternel microbiologiquement sûr, il est impératif de mettre au point une technologie de décontamination efficace et rentable qui saura préserver les qualités nutritionnelles et immunologiques du produit. En effet, la présence de bactéries et surtout de spores bactériennes est une préoccupation pour les banques de lait maternel et les industries de production de préparation pour nourrissons. L’objectif de cette étude est de démontrer que l’irradiation gamma est une technologie de décontamination fiable pour les produits thermosensibles (lait maternel, lait maternisé) de différents formats (poudre ou liquide congelé), et qui pourra être applicable à différentes industries alimentaires visant des populations au système immunitaire plus fragile tel que les nouveau-nés ou les personnes âgées. Les résultats ont montré qu'à l'exception de L. monocytogenes et S. Typhimurium, tous les agents pathogènes testés étaient plus sensibles à l'irradiation sous forme reconstituée et congelée que dans le produit en poudre. En outre, le traitement par irradiation n'a entraîné aucune altération significative de la teneur en lactose et en protéines. Par contre, les propriétés antioxydantes et la quantité de vitamine C ont été altérées et une augmentation de la peroxydation des lipides a également été remarquée lorsqu’irradié sous