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.4 (2) April 2019)


Effect Of Processing Methods And Storage Time On Chemical Properties Of Palm Oil
The effect of four processing methods and the storage time on the chemical properties of palm oil were determined. The palm oil samples were extracted using hot extraction (HEPO), Cold extraction (CEPO), hot extraction with Sand (HSEPO) and Mechanized extraction (MEPO). Processing methods had no significant effect on the iodine value (45.94±0.68 to... Continue here

Molecular Identification And Species Diversity Of The Microbiota Associated With Soumbara, A Traditional Fermented Food Commonly Consumed In Cote D’ivoire
The aim of this study was to investigate the species diversity of microbiota isolated from soumbara, a traditional alkaline-fermented food and the microbial distribution in six major producing regions in Côte d'Ivoire. Ribosomal gene sequencing revealed that the Ivorian soumbara is associated with a wide microbial diversity essentially composed of 10... Continue here

Proximate Composition And Sensory Assessment Of Beans Pudding Prepared Using Two Different Cooking Methods
The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moi-moi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89%... Continue here