Volume 9, Issue 11, July - December, 2025 (Forthcoming Issue)

About the Cover

Food is any substance consumed for nutritional support and good health. It typically consists of carbohydrates, proteins, fats, vitamins and minerals. However, when food becomes adulterated; its beneficial effects are reduced, which in the long term leads to increased morbidity and even mortality. Food adulteration is a common malpractice and an age-old problem in most of the developing countries, causing serious effects on health effects. Therefore, it is rightly considered a crime. Despite strict actions taken against adulteration, it continues to be practiced solely for profit, putting human lives at risk. Globalization has had significant impact on food supply chains, increasing the risk of fraud and contamination. This makes it more difficult for regulatory bodies to uniformly enforce quality standards across regions. As a result, both students and consumers face a higher risk of consuming unsafe food. Students are responsible consumers, can play a major role in the prevention and detection of food adulteration. To educate students effectively, appropriate communication media are necessary to disseminate information.

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ARTICLE

Assessment of Student Awareness and Impact of Intervention Regarding Food Adulteration

Prathusha G, Radha Rani P, Vijaya Lakshmi V, Uma Devi K

Food is any substance consumed for nutritional support and good health. It typically consists of carbohydrates, proteins, fats, vitamins and minerals. However, when food becomes adulterated

International journal of adulteration, 2025; 9(11): e4ijad3061

Abstract | pdf

The 'draw effect' (viscosity) of okra by different cooking additives

Juliana Amoah, Jonathan Ntow, Prosper Kodwo Nwi, John Kwabena Otchere, Emmanuel Tetteh Sampeney, Geoffrey Saah Botchway

Okra, scientifically known as Abelmoschus esculentus L., is a member of the family Malvaceae, which also includes marshmallows. Research reveals that okra is in nearly every market in Africa and is Ghana's fourth most popular vegetable

International journal of adulteration, 2025; 9(11): e5ijad3063

Abstract | pdf