African Journal of Food, Agriculture, Nutrition and Development Rural Outreach Program ISSN: 1684-5358 EISSN: 1684-5374 Vol. 9, Num. 2, 2009

African Journal of Food Agriculture Nutrition and Development, Vol. 9, No. 2, March, 2009

Foreward

Hon. Prof. Ruth K. Oniang'o, PhD

Founder, Rural Outreach Program (ROP) www.ropkenya.org
AND Editor-in-Chief, African Journal of Food, Agriculture, Nutrition and Development (AJFAND)
Formerly: African Journal of Food and Nutritional Sciences (AJFNS)
KARI-NARL Complex, Westlands, Off Waiyaki Way, P.O. Box 29086-00625 Nairobi, KENYA, Tel: +254-20-2351785
Fax: +254-20-4444030 Email: oniango@iconnect.co.ke Website: www.ajfand.net

Code Number: nd09013

Issue 23 of African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is here with us. We plan to publish an issue every two months, so long as our reviewers continue to be as committed as they are. Our authors are very active and there is no shortage of manuscripts. We only urge that every author goes carefully through the instructions to authors which can be found on the website … www.ajfand.net and examines already published articles for style and format before sending us an article. This avoids unnecessary delays. The work of our very committed reviewers is highly appreciated. We could not achieve much without them.

Aside from the excellent articles in this issue, there are new features 1) AJFAND Quality Assurance process has been described and this will be a standing feature to be updated regularly; 2) We have decided to put out only profiles of our dedicated reviewers; 3) Nutrition features prominently as a result of the Ugandan Nutrition Congress which was successfully held in mid-February 2009 and we shall continue to announce the upcoming International Conference on Nutrition to be held in Bangkok in October 2009 and which will give prominence to African issues; and 4) We profile a young scholar, Jacob Agea just completing his PhD in the UK and who wrote to us offering to make a monetary contribution to the journal; that came a s pleasant shock and we hope it is the beginning of positive gestures by those who see the value of this publication to voluntarily commit some funding to support its growth.

Finally, THANK YOU, each and everyone of you for your contribution in whatever form.

Let this be a great NUTRITION year, when we focus on ensuring the majority in the world enjoy adequate diets, good and food, and can be assured of a safe food supply wherever they are because: Food can be poison, but we want food to be the emblem of good health.

This issue's topic under 'Eating Healthy' section is Brain Food.

In this issue, we have the following articles:

Editorial: Ruth Oniang'o
Nutiriton has come of age? What is Nutrition?

• Food security measures during uncertain climatic conditions in Nigeria.
  Adeniyi Mojisola et al.

• Effects of storage conditions and storage period on nutritional and other qualities of stored yam (Dioscorea spp) tubers.
  Osunde Zanish and BA Orhevba

• The effects of alternative fuel types on the organoleptic qualities of smoked coarse pork sausages.
  Teye Gabriel and JS Dwumoh

• Effect of varying levels of sweet potato (Ipomea Batatas) peels on growth, feed utilization and some biochemical responses of the cichlid (Oreochromis Niloticus).
  Omoregie Edosa et al.

• Investment in cocoa production in Nigeria: A cost and return analysis of three cocoa production management systems in the Cross River State cocoa belt.
  Nkang Nkang et al.

• Dietary determination of stunting and anaemia among pre-adolescents in Morocco.
  Youssef Aboussaleh and A Ahami

• Anaemia in the context of pregnancy and HIV/AIDS: A case of Pumwani Maternity Hospital in Nairobi, Kenya.
  Joseph Waweru et al.

• Protein nutritional quality of cowpea and navy bean residue fractions.
  José Jackson et al.

• Effect of controlled atmosphere storage (CAS) on anioxidant enzymes and DPPH-Radical scavenging activity of mango (Mangifera Indica L.) CV. Alphonso.
  Basavaraj Madhusudhan et al.

• Investigation of the retronasal perception of palm wine (Elaeis Guineensis) aroma by application of sensory analysis and exhaled odorant measurement (exom).
  Andrea Buettner et al.

Warm regards

Ruth Oniang'o
Founder Editor-in-Chief, AJFAND

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