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.9 (2) April 2024)


Effects Of Thermal Processing On The Nutritional And Antinutritional Properties Of African Yam Bean (sphenostylis Stenocarpa) Seed Flours
The study was carried out to evaluate the effects of thermal processing treatments on nutrient and antinutrient contents of African yam bean seed flours. The African yam bean seeds were sorted, cleaned and divided into five equal lots of one kilogram each. Four lots were processed into boiled, blanched, roasted and autoclaved African yam bean flours, while the... Continue here

Effect Of Processing Methods On The Nutritional Composition And Sensory Properties Of Two African Mango (irvingia Gabonensis) Seed Varieties
The objective of this study was to determine effects of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties- Irvangia gabonensis var. gabonensis and Irvingia gabonensis var. wombolu. Four processing methods (boiling, soaking, blanching and defatting) were used to treat the samples.... Continue here

Phytochemical Studies Of Wheat-plantain Composite Flours Enriched With Velvet Beans Flours
Wheat, which is an expensive grain, is not adequate to meet the nutritional requirements of the end users. Hence, enrichment of wheat with easily affordable underutilized legumes and fruits that have superior nutritional value is a good approach to producing functional foods and this is also a good way to reduce the cost of wheat importation. Therefore, this study... Continue here

Wheat-plantain Flour Blends Enriched With Velvet Beans Flours: Vitamins And Mineral Composition
Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat. Hence, the need for strategic... Continue here