ABSTRACT
Pepper is one of the most commonly used spices in most food cultures because of its many dietary and medicinal uses. The aim of the present study was to investigate and compare the effects of different varieties of pepper on intestinal motility and post-prandial serum bicarbonate concentration in guinea pigs. The study was carried out using 50 adult guinea pigs weighing 800-1000g, separated into groups of 5 each including group 1 which served as control. The experimental groups received respectively black, green and red pepper extracts in concentrations of 25mg/kg, 50mg/kg and 75mg/kg. For each experimental group, pepper was administered together with a mixture of Evans blue dye and Arabic gum and allowed for one hour. Each animal was thereafter, anesthetized and the intestines dissected out. For each animal, the total length of the intestine as well as the distance travelled by the test meal from the pyloric sphincter were measured and recorded. Intestinal transit was expressed as the percentage of the distance travelled by the test meal to the total length of the intestine. Concomitantly, blood samples were collected to determine the post-prandial bicarbonate concentration. The result showed that all three varieties of pepper caused significant rise in percentage intestinal transit (in 1hr) and by implication reduction in the intestinal transit time. However, a significant dose-dependent effect was observed in the groups receiving black and green pepper respectively but not in the red category. This suggests an inverse relationship between the concentrations of black and green pepper with the intestinal transit time. Pepper did not cause any significant change in the plasma post-prandial bicarbonate concentrations. Conclusively, the results suggest that black, green and red pepper respectively increased intestinal motility without possibly causing any significant effect on gastric acid secretion.

ABSTRACT
Background: Adolescents' nutritional status is crucial to their overall health and development. Various socio-economic factors play significant roles in influencing this status, especially in rural areas. Objective: The study aimed to identify the factors contributing to adolescents' nutritional status and to examine the relationship between these factors and the adolescents' socio-economic characteristics in Bagha, Rajshahi. Method: Data were collected from 250 adolescents using structured interview schedules. Key variables studied included the adolescents' education, mothers' education, family income, food intake, and nutritional knowledge. Correlation and multiple linear regression analyses were conducted to evaluate the associations between these variables and the adolescents' BMI and nutritional status. Result: The study revealed that adolescents' BMI had significant positive correlations with their education, mothers' education, family income, food intake, and nutritional knowledge. An inverse correlation was found between nutritional status and disease information. Other factors, such as gender, religion, family size, fathers' education, and hygiene practices, showed positive but non-significant associations. Negative, non-significant correlations were observed with age, physical activity, transportation, leisure activities, and participation in nutrition programs. A substantial majority (89.6%) of respondents were inactive in calorie intake, with only 2.4% being active. Most adolescents (79.6%) were underweight, while 20% had normal weight. Most mothers (63.3%) and fathers (55%) had primary-level education. Multiple linear regression analysis indicated that annual family income, food intake, and nutritional awareness were positively correlated with nutritional status, whereas disease information had a significant negative correlation. Conclusions: The findings highlight the critical impact of socio-economic factors on adolescents' nutritional status. .......

ABSTRACT
Leafy vegetables play an important role in the diets of all populations around the world, particularly in Africa, Asia and Oceania, where they provide an essential part of the nutritional and medicinal needs. Ficus exasperata leaves could improve the nutrition and health of consuming populations. the leaves of Ficus exasperata are little known in terms of food for the Ivorian population. The objective of this study is to study the effect of cooking in water on some biochemical parameters of leafy or gratory vegetables (Ficus exasperata) used in the preparation of traditional dishes in the North of Côte d’Ivoire. Ficus exasperata was cooked for 20 to 40 min and the biochemical analyzes were carried out at different times from 20 to 40 min. The results revealed significant differences at the 5% level. The results showed that fiber and lipid levels increased after 20 minutes of cooking. On the other hand, cooking in water after 40 min resulted in losses of 14.41% of ashes, 55% of proteins, 96% of phytochemicals, 81.74% of phytates and 84.94% of oxalates. The recommended cooking time is 20 minutes because most of the nutrients are barely denatured. It would then be recommended to cook these leafy vegetables for 20 minutes to minimize nutrient losses.

ABSTRACT
Malnutrition affects many infants in Chad, impairing their general health. Infant feeding practices therefore require special monitoring. This study aimed to assess feeding practices and their influence on the nutritional status of infants aged 6 to 23 months in the Guera province in Tchad. Data were collected through a cross-sectional survey using a structured questionnaire. Participants were selected using random sampling, and statistical data were processed using SPSS and XLstat 2016 software. Results showed that 86.5% of the children received mixed breastfeeding and colostrum, respectively, at birth. Exclusive breastfeeding was low, at 12.5%. Meal frequency was low overall, with only 3% of children receiving three meals a day. Evaluation of the impact of Infant and Young Child Feeding (IYCF) practices showed that bottle-fed infants were generally in a poor nutritional state, with 50% severely malnourished and 50% moderately malnourished, while only 12% of exclusively breastfed children were in severely malnourished state. The high frequency of meal was also favorable to normal state, and no child receiving three meals was sick more than once in the last three months. What's more, only 44% of breastfed children and 52% of colostrum-fed children had fallen ill more than once in the previous three months. In general, malaria and diarrhea were the most frequently contracted by children. This study identified the factors that hurt the normal nutritional status of infants in this part of the Tchad.

ABSTRACT
: Pumpkin is a highly nutritious food that offers protective benefits against various health conditions, such as diabetes, cardiovascular diseases, constipation, appendicitis, hemorrhoids, and colon cancer. This study aimed to examine the proximate composition of pumpkin-wheat cookies. An experimental research approach was employed to produce pumpkin powder, incorporate it into cookie production, and analyze its nutritional constituents. The results revealed that as the proportion of pumpkin flour in the composite flour increased, there was a corresponding increase in moisture, ash, fat, protein, and fiber content. Additionally, the study demonstrated an increase in mineral content with higher amounts of pumpkin. The iron and manganese levels ranged from 244.1mg/kg to 312.1mg/kg and 74.52mg/kg to 88.17mg/kg, respectively. Calcium and potassium contents also ranged from 0.24% to 0.40% and 0.39% to 0.57%, respectively. The beta-carotene content of the samples varied between 0.18mg/kg to 0.57mg/kg, while the folic acid content ranged from 13.7ug/g to 144.95ug/g.

ABSTRACT
The article is related to Annaprasan as per the Vedas (Sacred Texts) of ancient India [15]. This activity is technically called Infant & Young Child Feeding (IYCF) in public health & Complementary Feeding (CF) in terms of the science of nutrition [2-4]. The 0-1 year age group is called technically an Infant. The 1-2 year age group is called as Young Child (YC) [2]. All these interventions are critical as these interventions reduce mortality. Further, it not only reduces mortality but is also cost effective. When we breakdown the stage of infant, the first stage of IYCF is from 6-8 months age group as the IYCF should be introduced to the child latest by the age of 8 months. It is called Complementary Feeding (CF) as it completes the nutritional needs of the infant & young child along with breast feeding [2-23]. The second stage is from 9 months to 24 months where along with breast feeding, the frequency & diversity of the complementary foods is critical [4]. In all, the article deals with 527 days or the period from 6 months of age to 2years of age. Here the feeding includes Breast Feeding (BF) from 6 months of age onwards along with Semi Solid Foods (SSF) to 24 months of age [2-4]. The article discusses the history & evaluation of the IYCF concept, its current situation, challenges & priorities related to IYCF. Finally, it sees the role of IYCF in this stage & how the effective roll out of the concept through the public health system can optimize the benefit to the child. This is the base of the nation’s future & the 527 days of independent life is a critical stage to set the stage for nutrition for an entire life span of at least 7 decades. Addressing these issues through effective IYCF rollout will reduce under nutrition & over nutrition in the later years of the child [2-16].

ABSTRACT
The objective of this work was to evaluate the microbiological quality and to determine the Expiry Date of three formulations of seasoning food broths based on the edible mushroom, Psathyrella tuberculata. The pH, titratable acidity, and humidity were determined using the AOAC method. Mesophilic aerobic germs, total coliforms, sulphite-reducing Clostridium, Escherichia coli, yeasts, moulds, staphylococci, and Salmonella spp. were quantified using standard microbiological methods. The Expiry Date of the formulated seasoning food broths powders was determined using an ageing test and predictive microbiology. The results obtained indicated that the ingredients and seasoning broths had a pH of less than 7 with a moisture content of between 8 and 11% for the ingredients and 9 and 10% for the seasoning food broths. Titratable acidity ranged from 0,01 to 0,6 for the ingredients and from 0,5 to 0,54 for the seasoning broths. The results showed that total coliforms, Escherichia coli strains, sulphite-reducing anaerobes and Salmonella spp were absent in all samples. However, the loads of mesophilic anaerobes and fungal flora detected from day one to day forty-five were within Codex Alimentarius standards. The Expiry Date (ED) for B90, B70 and B50 seasoning food broths. Were 56,77 days, 64,98 days and 72,6 days respectively. The powders analysed were of satisfactory microbiological quality. The Expiry Date (ED) obtained are those of three seasoning food broth formulations without preservative food additives.