https://carijournals.org/journals/index.php/JFS <p>The Journal of Food Sciences is an open access journal that publishes high-quality research on food science and technology. It covers various topics such as food chemistry, microbiology, engineering, processing, safety, quality, nutrition, biotechnology, packaging, storage, preservation, and sensory evaluation. It is hosted by CARI Journals and has an ISSN of 2789-3383 (Online). It is indexed in several databases and offers affordable publication fees and hardcopy prints on demand. It is a reputable and reliable source of scientific information for the food industry and academia.</p> CARI Journals Limited en-US Journal of Food Sciences 2789-3383 <p>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="https://creativecommons.org/licenses/by/4.0/">Creative Commons Attribution (CC-BY) 4.0 License</a> that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.</p> https://carijournals.org/journals/index.php/JFS/article/view/1198 <p><strong>Purpose:</strong> The objective of this study was to describe the methods of preparation of African nightshade (<em>Solanum scabrum</em>) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam and Menchum divisions of the North West Region.</p> <p><strong>Methodology: </strong>The African nightshade used in the preparation of all the 25 recipes was purchased from the same farmer at kedjom ketingoh in Mezam division and the dishes were prepared at the laboratory of the College of Technonolgy – University of Bamenda (COLTECH-UBa).The 25 African nightshade dishes were then transferred to the Nutrition Centre for Research (CRAN) of the Ministry of Scientific Research and Innovation Cameroon for proximate composition determination. The contents in dry matter, ash, crude proteins, total lipids, crude fibres and total sugars were determined by standard AOAC methods.</p> <p><strong>Findings:</strong> The African nightshade dishes consumed are prepared from leguminous seeds&nbsp;: (egusi seeds and groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes and palm oil. The results obtained are expressed in percentage DW for ash, dry matter, proteins, lipids, crude fibres and Total sugars. The dry matter content ranges from (90.130g/100gDW to 95.626g/100gDW); ash content (9.301g/100g to 18.548g/100g), crude protein (16.7g/100g DW to 22.8g/100g DW), total lipid (7.50g/100g DW to 54.49g/100g DW), crude fibre (6.70g/100g&nbsp; to 20.10g/100g), Total sugars (0.64g/100g&nbsp; to 9.14g/100g). This study&nbsp; also reveals that a higher consumption of dishes made from leguminous seeds: egusi seeds, and groundnuts seeds such as “Scrubbed nightshade leaves boiled in <em>egusi</em>”, “Seasoned <em>Mbas a sekoyn”,</em> “Seasoned <em>Mbas a mtsong mbi</em>” and&nbsp; “English style with groundnuts” and low consumption of their complements will lead to a good nutritional balance. The study further reveals that the African nightshade dishes are good sources of proteins, crude fibres and poor sources of Carbohydrates.</p> <p><strong>Unique Contribution to Theory, Policy and Practice:</strong> This study provided&nbsp;information on: the nutrient composition of African nightshade dishes consumed in the North West Region of Cameroon; nutritional data of this species of vegetable that will be useful for nutrition education as a means to improve the nutritional status of the population and also made available documented food composition database for reference by consumers, dieticians and researchers.</p> Clementine Endam Njong Romelle Dibanda Feumba Richard Aba Ejoh Copyright (c) 2023 Njong Clementine Endam, Feumba Romelle Dibanda, Ejoh Richard Aba http://creativecommons.org/licenses/by/4.0 2023-02-26 2023-02-26 4 1 12 34 10.47941/jfs.1198 https://carijournals.org/journals/index.php/JFS/article/view/1188 <p><strong>Purpose:</strong> The objective of this study was to investigate the physicochemical characteristics of seeds oil extracted, roots and leafs from genetically modified cotton seeds and local non-genetically modified.</p> <p><strong>Methodology:</strong> Cotton seeds samples were collected from Elguziera State farms and White Nile State farms, Sudan. Collected samples were transferred to the Central research laboratory of natural and environmental resources. Oil from cotton seeds was extracted using soxhlet method, hexan was used as solvent. Determined physicochemical characteristics were pH, refractive index, specific gravity, free fatty acids, acid value, peroxide value, iodine value, saponification value, and In addition the moisture, ash, protein, fat, fiber, calcium, Iron, magnesium, Potassium, and phosphor from roots and leafs.</p> <p><strong>Findings:</strong> The two oil samples showed significantly (P≤0.05) difference in oil content, but they showed no significant difference in refractive index with a mean value of 1.47, also&nbsp; specific gravity; in all samples ,had value (0.94), showed significantly (P≤0.05) difference in peroxide values between Elguziera State farms and White Nile State farms; also significant (P≤0.05) difference in iodine value (7.61, 1.67, 2.18 and 1.167 respectively) was observed, saponification value (5.61,1.96, 1.96,and 4.77 respectively), free fatty acids (2.82,1.80,3.03 and 8.84 respectively), acid value (4.20,4.48,4.48 and 4.76, respectively) showed significant (P≤0.05) difference.</p> Eman ELJak Elsadig Awad ElGeed Bashir Ali Muawia Ibrahim Abdelgadir Copyright (c) 2023 Eman ELJak Elsadig , Awad ElGeed Bashir Ali , Muawia Ibrahim Abdelgadir http://creativecommons.org/licenses/by/4.0 2023-02-01 2023-02-01 4 1 1 11 10.47941/jfs.1188