Journal of Food and Nutrition Sciences

Special Issue

Staple Food Fortification in Developing Countries

  • Submission Deadline: 30 August 2017
  • Status: Submission Closed
  • Lead Guest Editor: Elsa Salvador
About This Special Issue
Micronutrient malnutrition is public health concern over the world. The concern is severe in developing countries due to poverty, non-availability of food, poor quality of the staple food, ignorance and wrong selection the available food. Micronutrient malnutrition disturbs more than a thirty of the total population in the globe. In developing countries more than 50% of children younger than five years of age are iron deficient and approximately 40% children at the same age are vitamin A deficient, on which more than a million of children passing away per year. 18 million of children borne with mental impairments, due to iodine deficiency of the mother during the pregnancy. Among several strategies to address micronutrient deficiency, the food fortification is the most cost-effective, practically feasible strategy in the short term.

Aims and Scope:
The aims of this special issue is to improve the quality of staple food supplied to the population at risk of micronutrient deficiencies in developing countries
To identify local staple foods which could be fortified
To address micronutrient deficiency in developing countries based on local staple food
To add nutritional value to local staple food
Lead Guest Editor
  • Elsa Salvador

    Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo, Mozambique

Published Articles
  • Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia

    Belay Gezahegn Gebreyes

    Issue: Volume 5, Issue 5-1, October 2017
    Pages: 1-5
    Received: 6 March 2017
    Accepted: 6 April 2017
    Published: 15 April 2017
    DOI: 10.11648/j.jfns.s.2017050501.11
    Abstract: Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a ... Show More