International Journal of Recent Innovation in Food Science & Nutrition

Nutritional Profile and Sensory Evaluation of Synthesized Food Spice (Lippia multiflora, Scent leaves (Ocimum gratissimum) and African black pepper (Piper nigrum)

2026-05-27T14:55:36+00:00

Spice being the product of dried fruit, seed root, bark, or vegetative substances, are primarily used for flavoring, coloring, and preserving foods. This study investigated some physico-chemical composition and sensory acceptability of food spice produced from Lippia multiflora leaves, scent leaves (O. gratissimum) and black pepper (Piper nigrum) seeds. The proximate composition revealed that the spice had a moisture content of 9.3%; protein content of 11.18%; ash content of 3.3%; crude fibre content of 3.4%; fat content of 15.33% and carbohydrate content of 57.5%.

The spice had considerable amounts of phosphorus (135.3 ppm), potassium (319.2 ppm), calcium (64.3 ppm) and magnesium (157.2 ppm), while lead and Iron were low and copper was absent.

The phytate, oxalate and tannin values for the food spice were 0.71 mg/100g, 1.2 mg/100g and 0.51 mg/100 g respectively.

The pH, titratable acidity, solubility, water absorption capacity, bulk density and swelling power were 6.19, 1.15%, 6.48%, 3.17 mL/g, 0.74 g/mL and 14.96 g/g respectively. The spice compared favourably with available established commercial food spice in terms of taste, flavour and overall acceptability.

These results indicate that the spice had good physicochemical attributes and contains appreciable amount of food nutrients which can find suitable application in nutrition and food processing.

Eating According to Elemental Balance for Better Health

2026-05-27T15:25:04+00:00

The concept of eating according to one’s elemental balance is rooted in traditional health beliefs that classify individuals and foods into core elements. This approach emphasizes understanding personal characteristics and aligning dietary habits accordingly to promote overall well-being. This article explores how food can be categorized by elements, how individuals can identify their dominant element based on their birth day, and how applying this knowledge can support better health. In line with the Chulalongkorn University Values Integration Program (CUVIP), this topic reflects the integration of cultural wisdom with personalized learning, encouraging individuals to make informed lifestyle choices for sustainable health.

Exploring the Traditional Cuisine of Phrae: The Heritage and Preparation of LaabPhae

2026-05-27T15:26:46+00:00

LaabPhae is a traditional dish from Phrae, a province in northern Thailand known for its rich culinary heritage. This article delves into the history, ingredients, preparation techniques, and cost calculation associated with LaabPhae, shedding light on the cultural significance of this dish in the local food tradition. By exploring the preparation process and offering insights into the local food culture, this piece highlights the importance of preserving traditional recipes and understanding the economic aspects of regional cuisine.

Traditional Desserts of Southern Thailand: History, Ingredients, and Preparation

2026-05-29T12:41:03+00:00

Southern Thailand is renowned for its unique and flavorful traditional desserts, which reflect the rich cultural heritage of the region. This article explores the history, key ingredients, and preparation methods of popular southern Thai desserts, such as Khao Niew Kuan (Sticky Rice Dessert), KanomDuang, Kanom Jeor Hoo, Kanom Rung Phueng, Kanom Koh Nam Kati, and Kanom Koh. By understanding these desserts, one can appreciate the regional craftsmanship and techniques passed down through generations.

The Art and Science of Beekeeping: A Comprehensive Guide

2026-05-29T12:46:06+00:00

Beekeeping is an age-old practice vital for ecological balance and agricultural productivity. This article explores the multifaceted dimensions of beekeeping—from understanding the biology of bees and their roles within the hive to the practical aspects of hive management, honey production, and pest control. The guide serves as a foundational resource for aspiring beekeepers and enthusiasts alike, highlighting the significance of bees in our ecosystem and agricultural landscapes.

Principles and Technologies in the Production of Cocoa and Chocolate Products: Ingredients, Quality Control, and Sustainable Value Addition

2026-05-29T12:59:54+00:00

This article explores the essential principles and technologies involved in the production of cocoa and chocolate products, focusing on the key ingredients, their properties, and the process of transforming cocoa into finished products. It also covers aspects of quality control, the changes cocoa undergoes during production, and the packaging and preservation techniques used to extend product shelf life. Additionally, the article examines strategies for creating added value in cocoa and chocolate production, with an emphasis on sustainability and local economic growth.

Nutritional Marronage: Reclaiming Local Agroecological Diets as a Structural Defence against the Diabetogenic Nutrition Transition in Rural Jamaica

2026-07-17T08:33:15+00:00

The Caribbean region is facing a severe epidemic of metabolic non-communicable diseases (NCDs), including type 2 diabetes mellitus, obesity, hypertension, and cardiovascular disease. Jamaica exemplifies this public health challenge as traditional dietary systems have increasingly been replaced by imported ultra-processed foods through a process commonly referred to as the nutrition transition. Existing public health approaches frequently emphasise individual behavioural modification while neglecting the historical, political, and economic structures that shape dietary patterns. This paper introduces the concept of Nutritional Marronage, a decolonial and agroecological framework that conceptualises the deliberate return to traditional Afro-Jamaican food systems as both a public health intervention and an act of cultural resistance. Drawing upon political economy, food sovereignty theory, community cultural wealth theory, and decolonial scholarship, the study examines the historical foundations of provision grounds, backyard food forests, ethnobotanical traditions, and intergenerational food-sharing networks. The paper argues that traditional Jamaican diets, characterised by low-glycaemic root crops, wild-foraged greens, medicinal plants, and agroecological farming systems, provide a structural defence against the diabetogenic effects of globalisation. The study identifies a significant gap in the literature concerning culturally grounded public health frameworks that integrate ancestral food knowledge, food sovereignty, and metabolic health. Policy recommendations emphasise agroecological agriculture, nutrition education, the protection of indigenous knowledge systems, and the strengthening of local food economies. Nutritional Marronage emerges as a viable strategy for improving health outcomes, enhancing food security, promoting climate resilience, and advancing community self-determination in Jamaica and other Caribbean Small Island Developing States (SIDS).

Water and the Agricultural Revolution: The Next World Frontier for Sustainable Food Security, Economic Transformation, and Climate Resilience

2026-09-16T07:03:31+00:00

Water is increasingly recognised as the defining resource of the twenty-first century, underpinning agricultural productivity, food security, economic prosperity, environmental sustainability, and climate resilience. As global populations continue to increase, freshwater resources become increasingly constrained by climate change, environmental degradation, urbanisation, and competing sectoral demands; the agricultural sector faces unprecedented challenges in producing sufficient food without exceeding ecological limits. This study examines water as the next world frontier for agricultural transformation, arguing that sustainable water management represents the foundation of a new agricultural revolution capable of simultaneously improving food security, stimulating economic transformation, and strengthening climate resilience. Drawing upon a systematic review of multidisciplinary literature, the study synthesises evidence from agriculture, environmental science, economics, climate studies, engineering, public policy, and sustainable development to evaluate how innovations in irrigation, precision agriculture, digital farming, artificial intelligence, integrated water resource management, and institutional governance are reshaping global agricultural systems. The review further develops an integrated theoretical framework combining Sustainable Development Theory, Integrated Water Resources Management Theory, Climate Resilience Theory, Ecological Modernisation Theory, Systems Theory, and Agricultural Innovation Systems Theory to explain the complex interactions between water availability, technological innovation, agricultural productivity, environmental sustainability, and socio-economic development. The findings demonstrate that water should no longer be viewed merely as an agricultural input but rather as strategic natural capital capable of transforming national economies, reducing poverty, improving nutrition, enhancing biodiversity conservation, and strengthening resilience to climate change. However, the review also identifies significant challenges relating to governance fragmentation, infrastructure deficits, institutional capacity, financing, water inequality, ecosystem degradation, and policy incoherence that threaten the sustainability of future agricultural development. The study concludes that achieving global food security will require a paradigm shift towards integrated, technology-enabled, and climate-smart water governance supported by interdisciplinary collaboration, international partnerships, and evidence-based public policy. The paper contributes to the literature by positioning water as the central driver of the next agricultural revolution and by proposing a comprehensive conceptual framework that integrates environmental sustainability, technological innovation, economic development, and climate adaptation into a unified model for sustainable agricultural transformation.