Research Journal of Food Science and Nutrition

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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

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RJFSN Articles

Wheat-plantain Flour Blends Enriched With Velvet Beans Flours: Vitamins And Mineral Composition
Authors:  T. K. Adebayo*, E. A. Akande, A. S. Daramola, L. A. Azeez and I. A. Abdulraheem
https://doi.org/10.31248/RJFSN2024.175   |   Article Number: 776FCB6C4
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
Nutrients, Antioxidant And Sensory Evaluation Of Complementary Food Produced From Soybeans, Orange Flesh Sweet Potato And Sorghum Fortified With Tropical Almond Seed
Authors:  Alebiosu, I. A., Olanrewaju, O. I.*, Adedayo, E. O. and Olanrewaju, E. I.
https://doi.org/10.31248/RJFSN2024.176   |   Article Number: A5B41D111
It is a known fact that at the age of 6 months, breast milk is no longer sufficient to meet the daily nutrient requirements of an infant; as such, the introduction of complementary foods becomes necessary to fill the energy and nutrient gap. This study determined the nutrients, antioxidant composition, and sensory attributes of the complementary foods produced... Continue here
Determination Of Pesticide Residues In Cameroonian Honey By Quechers Method And Public Health Significance
Authors:  Ngah Osoe Bouli Freddy Patrick*, Mohammadou Bouba Adji, Adamou Moise, Moffo Frédéric, Hamidou Liman, Wafo Fokam Agnès Jorelle, Mouiche Moctar Mohammed Mouliom and Mamoudou Abdoulmoumini
https://doi.org/10.31248/RJFSN2024.177   |   Article Number: F729C9482
Pesticides and food contamination has become one of the major health problems throughout the years with almost all agricultural foods exposed over the world. Honey, one of the most consumed products has been described in various parts of the world as exposed to pesticides contamination, but few studies have looked to this issue in Africa. In Cameroon where honey... Continue here
Effect Of Malted Mung Bean And Watermelon Rind Flours Supplementation On The Nutrient Composition, Microbiological, Physical And Sensory Properties Of Wheat Flour Bread
Authors:  J. I. Okoye* and G. N. Mofunanya
https://doi.org/10.31248/RJFSN2024.172   |   Article Number: D58F0C3F3
This study was carried out to evaluate the nutrient composition, microbiological, physical and sensory properties of bread produced from wheat, malted mung bean and watermelon rind composite flours. The wheat, mung bean and watermelon rind flours were blended in the ratios of 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively, and used for the... Continue here
Application Of Gab’s And Henderson’s Model In The Study Of Moisture Sorption Characteristics Of White And Yellow Gari Sold In Abia, Ebonyi And Enugu, South-eastern States Of Nigeria
Authors:  Okoronkwo, Theresa O.*, Nwachukwu Chinwe A. and Iro Nkama
https://doi.org/10.31248/RJFSN2024.181   |   Article Number: AE2B9F761
Moisture sorption characteristics of gari sold in Ebonyi, Enugu, and Abia state were studied. The freshly produced gari samples were collected from primary gari producers selling at various markets in the three states mentioned. The gari samples were coded thus: Abia white gari sample (ABW), Abia yellow gari sample (ABY), Ebonyi white gari sample (EBW), Ebonyi... Continue here
Evaluation Of Some Physicochemical Properties Of Honey From Northern And Southern Guinea Savanah Zones Of Niger State, Nigeria
Authors:  H. A. Aminuwa*, I. H. Nock, I. S. Ndams, B. O. Otu, A. J. Natala, I. A. Abamhekhelu and G. E. Lasisi
https://doi.org/10.31248/RJFSN2024.179   |   Article Number: 085935AF2
Honey is a naturally occurring sweet material made by honeybees from plant nectar and honeydew. Different regions might produce honey with varying qualities due to differences in floral, climate, and management practices. Evaluating honey from both zones ensures that it meets quality standards and adheres to safety regulations. The study was conducted to assess... Continue here
Nutritional And Medicinal Potentials Of Yoghurt Produced From Cowmilk Incorporated With Moringa Leaves (moringa Oleifera)
Authors:  Ajibili Monday, Emmanuel Titus Friday*, Taiwo Abayomi Abraham, Jonah Achile Caleb and Owemidu, Idowu Olumorin
https://doi.org/10.31248/RJFSN2024.182   |   Article Number: FB4519BB1
This study was carried out to determine the nutritional and medicinal potential of yoghurt produced from cowmilk incorporated with moringa leaves (Moringa oleifera). 10 ml of moringa filtrate was incorporated into the yoghurt samples in different quantities (1 g/100ml, 0.5 g/100ml, 0.25 g/100ml). The six samples (A1, A2, A3, B1, B2, & B3) were assessed for... Continue here
Effect Of Processing Technique On The Proximate Composition And Sensory Properties Of Tiger Nut/dates Dry Milk Substitutes
Authors:  O. C. Ijeomah* and J. I. Anyadioha
https://doi.org/10.31248/RJFSN2024.186   |   Article Number: 0A2ACE852
This study examined the effect of different processing techniques on the proximate composition and sensory properties of powdered milk substitutes made from tiger nut tubers sweetened with dates, to offer an affordable and nutritious milk alternative for lactose-intolerant individuals, diabetics, and low-income populations. Four tiger nut/date milk substitutes... Continue here
Production And Quality Evaluation Of Soy-tigernut Milk
Authors:  Ikegwu, T. M.*, Manulu, I. J., Anene, N. M., Ezeh-nwandu, M. C. and Mba, C. J.
https://doi.org/10.31248/RJFSN2024.184   |   Article Number: 0C55F1703
This study was conducted to determine the proximate, minerals, vitamins, functional properties, phytochemicals and microbial growth of soy-tiger nut milk. Dried tiger nut tubers and soybean seeds were sorted, washed, soaked, dehulled (soybeans), milled and filtered to obtain fresh milk. The results obtained showed that there was a significant difference... Continue here
Comparative Evaluation Of The Bacteriological Quality Of Ready-to-eat Soups From Local Vendors And Eateries Within Calabar Metropolis, Cross River State, Nigeria
Authors:  Glory M. Ekpenyong*, Mercy O. Ekong,, Nneka N. Agbiji, Mildred A. Anashie, John A. Bisong, Priscilla N. Olisah and Asenath O. Njan
https://doi.org/10.31248/RJFSN2024.188   |   Article Number: C8E7C5F61
Bacteriological evaluation of 3 different kinds of soups, 9 from local vendors and 9 from eateries was carried out to comparatively evaluate ready-to-eat soups from local vendors and eateries in the Calabar metropolis, Cross River State, Nigeria in order to assess their safety and potential public health risks. The mean colony count for the freshly analysed sample... Continue here
Microbial Air Quality Assessment Of Some Selected Food Industries In Oluyole Ibadan, Nigeria
Authors:  Aderonke Oluwakemi Basil* and Blessing I. Nwadike
https://doi.org/10.31248/RJFSN2024.191   |   Article Number: 78C0E9952
Air assessment is an essential component of environmental monitoring systems, helping to evaluate air quality, the health of personnel, and product safety in food industries. This study aimed to assess the microbial air quality of selected food industries in Ibadan and to investigate the presence of antibiotic-resistant bacteria. Microbial load enumeration was... Continue here
Comparative Studies On Sensory Attributes Of Fresh Composite Puree (fcp), Spray-dried Composite Powder (sdp) And Freeze-dried Composite Powder (fdp) Produced From Some Local Varieties Of Mango, Orange And Watermelon Species
Authors:  J. A. Ankeli*, O. G. Igbum and F. G. Okibe
https://doi.org/10.31248/RJFSN2024.189   |   Article Number: A6D5EDE03
This research investigated the sensory evaluation of fresh puree freeze-dried powder (FCP), spray-dried powder (SDP), and freeze-dried powder (FDP) of mango, orange, and watermelon composite puree samples. The study assessed the appearance, aroma, taste, texture, consistency, and overall acceptability of the three products using a panel of evaluators. Results... Continue here
Influence Of Poultry Manure Rates On Postharvest Quality And Shelf-life Of Green Pepper (capsicum Annum) Fruits
Authors:  Evans Ntim Amedor*, John Yao Afetsu, Robert Akayim Awasina, Salifu Abdallah and Austin Christopher Gyamfi
https://doi.org/10.31248/RJFSN2024.183   |   Article Number: 2DB76C671
The research investigated the impact of different poultry manure rates on the post-harvest quality and shelf-life of green pepper (Capsicum annuum) fruits. The experiment utilised a 3 × 1 factorial design, implemented within a Randomized Complete Block Design (RCBD) framework. The study included three replications to ensure statistical validity. The... Continue here
Evaluation Of Flour Blends Made From High Quality Protein Maize And Soursop Seed Flours
Authors:  T. K. Adebayo
https://doi.org/10.31248/RJFSN2024.194   |   Article Number: D95A182D2
This study aimed to evaluate the nutritional properties of flour blends made from high quality protein maize and soursop seeds flour. The flour blends were formulated as MQS (100% Quality protein maize), MPM (90% quality protein maize + 10% soursop seeds flour), MMM (82.5% quality protein maize + 17.5% soursop seeds flour), MSM (75% quality protein maize + 25%... Continue here
Effect Of Different Bakery Shortenings On Quality, Storage And Sensory Properties Of Cake
Authors:  Happiness Chidinma Ezenwa, Catherine Achese Orisa and Allbright Ovuchimeru Amadi*
https://doi.org/10.31248/RJFSN2024.192   |   Article Number: 3D78909A3
This study investigated the effect of African elemi, avocado, and sesame oils as vegetable bakery shortenings on cakes' quality and sensory properties. The emulsified bakery shortenings comprised of oil, water and egg yolk which were blended at high speed and incorporated into the cake batter to produce four cake samples coded as sample A (cake produced using... Continue here
Influence Of Drying Methods On The Nutritional Composition And Functional Properties Of Puree Blends Produced From Watermelon, Mango, And Orange Varieties
Authors:  Jack Amedu Ankeli*, Ogbene Gillian Igbum and Friday Godwin Okibe
https://doi.org/10.31248/RJFSN2025.196   |   Article Number: FF46413D1
This study aimed to evaluate the effects of spray-drying and freeze-drying on the nutritional composition and functional properties of fruit purees composed of 50% watermelon, 30% orange, and 20% mango. The results demonstrated significant differences in nutrient retention and functionality; freeze-dried fruit powders (FDFP) retained higher levels of key nutrients... Continue here
Effect Of Oven Drying And Smoking On The Nutritional Composition Of Atlantic Mackerel (scomber Scombrus)
Authors:  Johnson, E. I., Ekerette, E. E., Nangah, L. P., Etukudo, O. M.*, Umoren, U. G. and Benedict, J. S.
https://doi.org/10.31248/RJFSN2025.197   |   Article Number: 06F9E1182
Fish is a vital source of essential nutrients, offering a healthier protein due to its lower saturated fat and higher omega-3 fatty acid content. The study evaluates the effect of oven drying and smoking as processing techniques on the nutritional composition of Atlantic mackerel (Scomber scombrus), specifically, the moisture, crude protein, crude fat, ash,... Continue here
Food Consumption Patterns Among Undergraduate Students In The University Of Uyo, Nigeria
Authors:  Nkereuwem Ndaeyo Ekerette* and Akaninyene Uwemedimo Udo
https://doi.org/10.31248/RJFSN2025.210   |   Article Number: 0F2D93851
University students often exhibit poor dietary habits that compromise their physical health, cognitive function and overall well-being. This descriptive cross-sectional study adopted a multi-stage sampling technique to select 436 students, aged 22.0±2.8 years, to participate in a study assessing food consumption patterns among undergraduate students of the... Continue here
Proximate, Mineral And Vitamin Analysis Of Formulated Nutrients Enriched Gluten-free Scones Developed From Orange-fleshed Sweet Potato, Lima Beans And Sorghum Blends
Authors:  Department Of Food, Nutrition And Home Science, University Of Port Harcourt, Port Harcourt, Nigeria. Chidiebere Nwakanma
https://doi.org/10.31248/RJFSN2025.211   |   Article Number: 24C55FB72
Gluten-free bakery products often lack protein, fibre, and micronutrients because they do not contain wheat or other gluten-rich cereals. These deficiencies can be addressed through targeted fortification during formulation. This study aimed to develop nutrient-enriched gluten-free scones using blends of orange-fleshed sweet potato (OFSP), lima bean, and sorghum... Continue here
Microbial Contamination And Public Health Risks Of Raw Cow And Goat Meat In Informal Markets: Evidence From Abeokuta Metropolis, Nigeria
Authors:  Osiyemi, Joan Adebomi, Sowunmi, Olamide Tolulope, Sekoni-dairo, Raimot Olabisi, Osiyemi, Joshua Adekunle*, Sowunmi, Tolulope Olamide, Uchenna-nzenwata, Utuvi Duane and Kuoye Morenikeji Oyinkansola
https://doi.org/10.31248/RJFSN2025.217   |   Article Number: 710A8A611
Informal markets remain critical sources of animal protein across low- and middle-income countries (LMICs), yet they are often characterised by inadequate hygiene, poor infrastructure, and weak regulatory oversight. These conditions create hotspots for microbial contamination of meat, posing significant food safety and public health threats. This study assessed... Continue here

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