RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals

ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org


Research Journal of Food Science and Nutrition (RJFSN) (ISSN: 2536-7080) is an Open Access, Peer-Reviewed Journal that is positioned to publish research articles of exceptional significance in all areas of subject such as Food science, Food nutrition, Food engineering, Food processing, Food Biotechnology, Food microbiology, Food chemistry, Food safety and hygiene e.t.c. The... Continue here

CURRENT ISSUE (Vol.3 (5) December 2018)


Effect Of Varietal Difference On The Proximate, Functional And Sensory Properties Of Melon Seeds
The study was carried out to evaluate the effect of varietal difference on the proximate, functional and sensory properties of four varieties of melon seeds such as Cucumis melo, Cucumeropsis manii, Citrullus colocynths and Citrullus vulgaris. The proximate result showed that protein, fat, ash, moisture, crude fibre and carbohydrate contents of the melon seeds... Continue here

Effect Of Processing Methods And Storage Time On Physical Characteristics Of Palm Oil
The effect of processing methods and the storage time on the physical characteristics of palm oil was determined. Samples of palm oil were produced using four processing methods (Hot Extraction; Cold Extraction; Hot Extraction with Red Sand and Mechanized Extraction), packaged in plastic containers and stored at ambient temperature for 0 to 3 month(s). There was... Continue here

Variation In The Functional Properties Of Blends Of Heat-treated Local Thickening Seeds And Cocoyam Flour
The effects of pre-milling heat treatment types on the functional properties of the resultant flour blends of some indigenous thickening seeds and cocoyam (ede-ocha) at various percentages were examined. Flours of indigenous thickening seeds of achi, ofo and ukpo, and that of cocoyam were used in this work. Functional analyses showed that the blend type of... Continue here