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Food science and Nutrition Africa, Pharmacie camp bertaud, Douala (2025)

15/06/2024

World Vegetarian Day is celebrated on October 1 every year. The day aims to bring awareness to the ethical, environmental, health and humanitarian benefits of a vegetarian lifestyle. A vegetarian diet focuses on vegetables, seeds, legumes, fruits, nuts and grains. It also includes animal products such as eggs, dairy and honey.
For someone new to vegetarianism, it serves as a humanitarian option to try meatless options. A vegetarian diet also has many benefits, according to the website of World Vegetarian Day. This day aims to raise awareness about saving animals and lives and helping preserve the earth.
Our food we intake daily is the source of all essentials namely vitamins, minerals, fibers and phytochemicals. All food we have nowadays does not do well to our body. Since time being, vegetables are said to be the source of nutrients and immunity. One who takes right amount of fruits and vegetables is immune to diseases. Vegetables form a healthy diet which keeps our stomach full for a longer time. As a result, one doesn’t gain weight even if he overeats vegetables every day. Vegetables that are healthy and easy to be added in daily food are tomatoes, garlic, broccoli, carrot, spinach and so on.
The more the vegetables we consume, the more the healthier we become. As in the saying, “Prevention is better than cure”, having vegetables today will reduce the risk of many unexpected diseases,

10/05/2024

Baking Soda vs. Baking Powder
Learn the differences between Baking Soda and Baking Powder.
How they work and affect your baking. Be a better baker by learning these fundamentals!

What are they?

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked pastries .
Although baking powder actually contains baking soda, the two leaveners are very different.

Baking Soda
Baking soda is a natural alkaline ingredient activated by liquid and acid.
Naturally acidic ingredients that will activate baking soda:
Like -Buttermilk, Sour cream,Yogurt,Lemon juice,Honey,Cocoa powder, Brown sugar etc.
There must be some acidic ingredient in the recipe for baking soda to function. Baking soda begins to leaven as soon as it touches liquid so if you wait too long before baking you may notice a decrease in leavening effect. If you use too much baking soda, you may taste an unpleasant metallic flavor in your food. Baking soda also helps by elevating pH levels. Your baking soda must be fresh to work properly, However, baking soda can loose its effectiveness even before the expiration date. So as soon you open it, don't store it for too long.

Test for freshness
Placing 1 teaspoon of baking soda in a bowl and pour 1 teaspoon of vinegar on top. If the baking soda immediately bubbles , it is fresh. If nothing happens, discard it & buy a new one.
acid to activate, only moisture.
a cup of flour, whereas only a ¼ teasp

29/10/2023

*KNOW WHAT & WHAT NOT TO TAKE WITH RESPECT TO YOUR BLOOD GROUP*

BLOOD GROUP O

Reduce the way you eat plantain! Please please and please, reduce your intake of plantain even if you like it. Why because, you are a general donor and the blood of People with *Blood group O* is usually light

Iron which is contained in plantain makes the blood light. The problem here is that the blood of a *Blood group O* person is light and constant intake of plantain (iron) will make the blood lighter thereby leaving you with no clotting factor.

Also as a *Blood Group O*
reduce your intake of wheat, corn. Continuous intake of wheat & corn as a *Blood Group O* person is exposing yourself to Diabetes.

The problem here as well is that our different blood groups contains different types of sugar. The food that is good for someone with *Blood Group A* might not be good for someone with a *Blood Group B*. When you eat a food that does not contain your type of sugar in your Blood group, your body will be looking for where to keep the sugar and the sugar will be converted into fats and will be stored in the liver.

When there is an excess of this sugar in the Liver or the liver is saturated diabetes starts this is because the remaining sugar in the body which can't be converted to fats begins to spread in the body.

BLOOD GROUP B

Excess consumption of beans is not good for someone with *Blood Group B*. There is a major difference between Carbohydrate molecules and that of protein which is Nitrogen. Continuous intake of foods that contain Nitrogen is not good for someone with *Blood Group B*. The Nitrogen goes to the kidney. Most of the patients in Dialysis Centres are those with the *Blood Group B*.

As someone with *Blood Group B*, reduce your intake of garri, reduce your intake of Chicken. Infact avoid chicken!

Continuation in comment section
Still your favorite Nutritionist

29/10/2023

How to make Ice - Cream at home
Ingredients
1. Egg White - 4
2.Peak Liquid Milk - 1 tin.
3. Icing sugar - 8 tablespoons
4. Gelatin 1/2 (teaspoon)
5. Vanilla flavour 1 teaspoon
Method:
1. Separate egg white carefully from the yolk .
2. Beat the egg white from foamy to stiff peaks.
3. Empty the milk in another bowl and and whisk.
4. Add sugar to milk and stir. Whisk till the sugar dissolves and it gets thick.
5. Dissolve your gelatin in hot water and add.
6. Add vanilla flavour or any of ur choice.
7. Whisk all till well blended, plate it and freeze. Hope you learnt something.

Still your favorite Nutritionist

28/10/2023

A food allergy is an unpleasant or dangerous immune system reaction after eating a particular food. According to the mainstream, the cause of food allergies is unknown, but scientists are speculating one reason could be due to low levels of butyric acid in the body. Sometimes food allergies can resolve and go away as one ages, while other times, food allergies can develop later in life. Food allergies affect roughly 32 million people in the United States, with around 26 million adults and 5.6 million children having allergies to food.

Scientists are now saying they have found a "cure" for these particular types of allergies in the form of a pill made from; you guessed it...butyric acid. This acid is produced in the gut by bacteria in the clostridia family. It requires fiber to feed these bacteria to produce the acid, and exposure to antibiotics, triclosan, and other chemicals kill the bacteria. This, in turn, causes the body's levels of butyric acid to be low.

Why not teach people things like proper diet and nutrition, decreasing one's toxic load, and detoxing vs. just handing out a pill?

Still your favorite Nutritionist

15/10/2023

BUTTER CHOCOLATE CAKE 😋

INGREDIENTS

For the cake:
100g of dark chocolate
80ml milk (hot)
150g butter
120g of sugar
3 eggs
120g all purpose flour
30g cocoa powder
1 teaspoon baking powder

For the chocolate ganache:
100g of dark chocolate
20g butter

INSTRUCTIONS

1. In a small bowl add the chocolate and pour the milk over it. Mix until the chocolate is melted and everything is well combined.
2. In a bowl add the butter and sugar and mix until the butter is creamy and the sugar dissolves. Gradually add the eggs and mix.
3. Sift together the flour, cocoa powder, and baking powder and mix well. Add the previously prepared chocolate and mix until everything is well combined.
4. Pour the mixture into the pound cake pan (20x8x7cm - pound cake pan size) covered with parchment paper and level. Transfer to the oven and bake at 180°C/360°F for 50-90 minutes.
5. Add the chocolate and butter to the bowl and melt over the pot of hot water. Mix until well combined.
6. Pour the chocolate over the prepared cake and level well on all sides of the cake. Cut into pieces and serve.

Still ur favorite Nutrition

15/10/2023

CAKE PAN MEASUREMENTS

NOTE:
1. Feelfree to reduce the sugar up to 150
2. In case you will want to reduce the egg to 5, please reduce the flour to 250. The egg quantity I gave here is to meet up with the given recipe.

Plain cake (6 inches)
Flour - 300g
Butter - 250g
Sugar - 250g
Baking powder 1/2 Tablespoon
Eggs 7

Icing: (Butter Icing- 500g icing sugar)

(Fondant- 500g icing sugar + 250g icing for Kneading/Dusting)

Plain cake (7 inches)
Flour - 400g
Butter - 350g
Sugar - 350g
Baking powder - ½ Tablespoon
Eggs 9

Icing: (Butter Icing- 750g icing sugar)

(Fondant- 750g icing sugar + 250g icing for Kneading/Dusting)

Plain cake (8 inches)
Flour - 500g
Butter - 450g
Sugar - 450g
Baking powder - ½ Tablespoons
Eggs 12

Icing: (Butter Icing- 1kg icing sugar)

(Fondant- 1kg icing sugar + 500g icing for Kneading/Dusting)

Plain cake (9 inches)
Flour - 600g
Butter - 550g
Sugar - 550g
Baking powder 1 tablespoon
Eggs 14

Icing: (Butter Icing- 1kg icing sugar)

(Fondant- 1kg icing sugar + 500g icing for Kneading/Dusting)

Plain cake (10 inches)
Flour - 700g
Butter - 650g
Sugar - 650g
Baking powder 1 ½ tablespoon
Eggs 16

Icing: (Butter Icing- 1.5kg icing sugar)

(Fondant- 1.5kg icing sugar + 500g icing for Kneading/Dusting)

Plain cake (11 inches)
Flour - 800g
Sugar - 750g
Butter - 750g
Baking powder 1 ½ tablespoon
Eggs 18

Icing: (Butter Icing- 1.5kg icing sugar)

(Fondant- 1.5kg icing sugar + 500g icing for Kneading/Dusting)

Plain cake (12 inches)
Flour - 900g
Butter - 800g
Sugar - 800g
Baking powder - 2 Tablespoons
Eggs 18

Icing: (Butter Icing- 1.5kg icing sugar)

(Fondant- 1.5kg icing sugar + 500g icing for Kneading/Dusting)

Plain cake (14 inches)
Flour - 1kg
Butter - 900g
Sugar - 900g
Baking powder - 2 Tablespoons
Eggs 20

Icing: (Butter Icing- 2kg icing sugar)

(Fondant- 2kg icing sugar + 500g icing for Kneading/Dusting)

Still ur favorite Nutritionist

14/10/2023

Kitchen safety rules

📌Always wear shoes
📌Wear safety clothing
📌Avoid burns
📌Dont forget to wash your hands before and after prepping
📌Use different chopping boards for raw meats, fruits and vegetables
📌Handle hot dishes with care
📌Have a fire extinguisher and know how to use it.
📌Cook with the kids in the kitchen.

I still remain your stomach doctor

14/10/2023

Common Cake Problems and Solutions

It is often the case that cakes are made that are not up to the required standard. That is why is important to measure the ingredients so it can be balanced in the right portion, to avoid your cake to be a disaster. Here are cake problems that will crash during baking.

1. Cake Is Sunk in the Middle
Most of the causes of a sunken cake are concerned with recipe imbalance. Too much of a certain ingredient can cause the cake to rise quickly but then collapse (e.g. too much baking powder) or can result from an imbalanced recipe preventing sufficient air being beaten into the mixture (e.g. flour too soft, too much fat).

2. Cake Is Collapsing at the Sides
This is also called the "X" fault on account of the shape of the cake after it is baked. Most often, the cause is too much liquid in the batter inhibiting the batter from rising evenly. The worst thing to do is adding water or water into powdered milk or egg into the cake mixture, it will make the cake fall down and becomes like stone. Do not use water to mix liquid or powdered ingredients into cake mixture.

3. Fruit Is Sinking in the Cake
This is a very common problem and one that can have a number of causes. Usually, it is either to do with the fruit or the butter. When using fruit in cake, use mix fruit, it will not sink into the cake but stay at the surface
The butter is too lightly aerated (either from overmixing or from too much baking powder). When creaming butter and sugar don't over cream when it turns creamy white stop. Make you measure all ingredients before adding them into the cake mixture.
The fruit is wet and therefore heavy (especially cherries)

4. Badly Cracked Tops
The cause of this is that the oven is too hot, and the crust of the cake forms while the cake is still rising, leading to the crust bursting! When baking lower the heat so that it will allow the cake cook inside.

Still remains ur favorite nutritionist

14/10/2023

USES OF SALT IN THE KITCHEN

1. To remove the odour from your hands after cutting onions, chicken or fish, just wash your hands with salt and water, then you will have no more smell.

2. To avoid the feeling of the hotness of pepper on your hands after cutting/slicing it with your hands, rub them with salt and vegetable oil or red oil and wash them.

3. When pepper mistakenly enter your eye, put a pinch of salt in your mouth, the hotness of the pepper will disappear and you will see the magic.

4. When storing empty containers or bottle, throw in a pinch of salt to help them from getting stinky.

5. Sprinkling some salt on your fresh peppers while pounding it, helps to make it pound quickly.

6. Soaking bitter leaves in salt and hot water, helps to remove extra bitterness before cooking with it.

7. If your liquid milk always spoil before you finish it, You can add pinch of salt when you first open it, it will help the milk to stay fresh longer.

8. Salt and detergent mixture can help you to kill ants and cockroaches disturbing you in the kitchen.

9. Placing your overripe tomatoes in a cold and salty water overnight, will help to make them fresh and firm.

10. If you cut lemon and you do not want to use it finish, sprinkle salt on it, it would stay fresh for 3 days. Make sure you rinse it before using it again.

11. Salt can be used as a preservative method for preserving meat, fish or vegetables. It helps to prevent bacteria growth.

12. Grease fires or small fire can be put out with the use of the salt.

Do this and thank me later.

Follow Honeytreat foods backup page for free recipes and more food tips

Still ur favorite nutritionist

01/10/2023

FOOD SPOILAGE - Reasons

There are many reasons that food can spoil. These are six common causes:

🦠Microorganisms - bacteria, yeasts, moulds and fungi can grow in food and affect the appearance, odour, taste and texture. They require time and optimum temperatures to grow and reproduce. Pathogenic microorganisms, that cause food borne illness, may grow in foods without any noticeable changes. Many food preservation methods act to remove, kill or inhibit the growth of microorganisms

💧Enzymes - naturally present in foods, such as fruit and vegetables, are responsible for the ripening process and can impact colour, texture and flavour (e.g. colour change of bananas from yellow to brown; apples browning once cut)

💨Oxidation - occurs when food interacts with air, resulting in undesirable changes in colour, flavour and nutritional content. It also causes rancidity in fats

☀️Light - can cause colour and vitamin losses and contribute to the oxidation of fats

💥Physical damage - bruises and cracks on raw produce, and damaged or poorly sealed packaging, can allow microorganisms, air and pests to enter

🦗 Pests - insects, rodents and parasites can damage food, making it vulnerable to further deterioration. They can also carry microorganisms and cause physical contamination.
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Still ur favorite nutritionist

Food science and Nutrition Africa

15/06/2024

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