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

An Assessment On The Level Of Nutritional Knowledge Among Undergraduate Students In Edo State
Authors:  Aluyor Patience* and Oligbi Esther
https://doi.org/10.31248/RJFSN2019.089   |   Article Number: 69F50D974
This study investigated the level of nutritional knowledge among undergraduate students in Edo state. Ignorance of the nutritional value of food is widespread especially in the rapidly growing urban populations, undergraduate students are not left out. Ignorance of nutritional value lead to faulty food selection which can result to obesity, diabetes mellitus,... Continue here
Evaluation Of The Nutritional Status Of Children Under 5 Years Old From Farmers, Fishermen And Fish Farmers In The Northern Areas Of The Republic Of Congo
Authors:  Germain Mabossy-mobouna* and Aubry Babain Loubelo
https://doi.org/10.31248/RJFSN2020.096   |   Article Number: 81D6C8201
The objective of this study was to evaluate the nutritional status of children under 5 years old in the households of farmers, fishermen and fish farmers in the areas of Sangha, Cuvette, Cuvette-Ouest and Plateaux. The correlation between the nutritional status of the children and the main activities of the households was established by the anthropometric... Continue here
Proximate Composition, Sensory Properties And Microbiological Status Of Granola Substituted With Soursop Flour (annona Muricta) For Household Consumption
Authors:  Deedam, N. J.* and Mbah, P. E.
https://doi.org/10.31248/RJFSN2020.097   |   Article Number: 20A58CD72
This study was undertaken to investigate the proximate composition, sensory properties and microbiological status of granola substituted with soursop flour for household consumption. Matured soursop fruits were processed into flour. Granola was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour... Continue here
Mineral And Anti-nutrient Composition Of Pennisetum Pedicellatum Trin. Grass
Authors:  Suleiman M.*, Khadija A. Y., Nasiru, Y., Safiya M. A., Alhassan M. and Bello H. J.
https://doi.org/10.31248/RJFSN2019.087   |   Article Number: 33C2119F1
The grass Pennisetum pedicellatum is an ornamental-like grass that is widely used in northern Nigeria as a source of animal feed especially by local animal farmers. The objective of this study was to determine the nutritional content of the grass and, hence, quantify their contribution to the animal feed so as to curb the unavailability of animal feed during the... Continue here
Impact Of School Garden On Dietary Diversity And Micronutrient Level Of Pre-school Children In Makueni County –kenya
Authors:  Crippina Lubeka*, Judith Kimiywe and Hudson Nyambaka
https://doi.org/10.31248/RJFSN2020.100   |   Article Number: 750B9D662
Pre-school children are more vulnerable to malnutrition. This study sought to assess the effect of school gardens intervention in improving serum zinc, iron, and retinol levels of pre-school children in the early childhood center through diet diversity in Mulala ward, Makueni County, Kenya. A between-group quasi-experimental design study on a sample of 63 children... Continue here
Fish Consumption Study At A Household Level In Dir Lower, Khyber Pakhtunkhwa, Pakistan
Authors:  Abdul Baset
https://doi.org/10.31248/RJFSN2020.098   |   Article Number: 62745B633
Fishes are generally considered as cheap sources of protein and good quality nutrition for human consumption. A survey was conducted in District Dir Lower in Khyber Pakhtunkhwa Province of Pakistan. The survey was conducted through a properly structured questionnaire from March 13th to June 2nd, 2019 to determine the consumption of fish (i.e. Mahasheer, trout,... Continue here
Evaluation Of The Nutritional Status And Total Daily Energy Expenditure Of Farmers, Fishermen And Fish Farmers In The Northern Areas Of The Republic Of Congo
Authors:  Germain Mabossy-mobouna*, Aubry Babain Loubelo and Saturnin Nicaise Mokemiabeka
https://doi.org/10.31248/RJFSN2020.105   |   Article Number: 078F24FE1
A descriptive cross-sectional study was carried out among farmers, fishermen and fish farmers aged from 18 to 90 living in the northern areas of the Congo. The objective of this study was to establish a link between total daily energy expenditure and nutritional status during the practice of agriculture, fishing or fish farming. Anthropometric parameters were... Continue here
Pectin Extraction From The Moringa Oleifera Pods And Its Application In A Jam
Authors:  Maria Eugenia Moreno Quintero*, Maribel Coromoto Quintero Ramírez and Lourdes Mariana Crespo Zafra
https://doi.org/10.31248/RJFSN2020.093   |   Article Number: DCF6A74C2
Pectin is an important polysaccharide in food because of its functional property. It has the ability to form gels in an acidic medium and in the presence of sugars. For this reason, it is used in the food industry as a thickening agent. In this research, pectin was extracted from both dry and green pods of Moringa oleifera. Firstly, the dry and wet moringa pods... Continue here
Biochemical And Microbiological Analyses Of Burukutu (native Beer) And A Brand Of Factory-based Lager Beer (star)
Authors:  Samuel Yusufu Gazuwa*, Agai Rita, Yohanna Denkok and Segun Olomu Afolabi
https://doi.org/10.31248/RJFSN2021.106   |   Article Number: 58087BC51
Consumption of Burukutu (native beer) among the people of the area of study is a norm. The techniques applied in its production are crude and non scientific. As a result, undesirable compounds, which may themselves be toxic, could be produced as components of the ‘brew’. Also, microbes present may be pathogenic. Ten samples were aseptically... Continue here
Nutritional And Sensory Evaluation Of Complementary Food Formulated From Maize, Pigeon Pea And Moringa Stenoptela Leaves In Southern Ethiopia
Authors:  Ermias Dureto Badebo* and Wasihun Wale Eyesa
https://doi.org/10.31248/RJFSN2021.112   |   Article Number: EB7E9BB31
The study was conducted to evaluate the nutritional and sensory attributes of maize based complementary food fortified with pigeon pea and Moringa stenoptela leaves. Methods of laboratory analysis and required reagents to determine each proximate composition were of analytical grade. A total of five food samples (FS1, FS2, FS3, FS4 and FS5) were formulated. The... Continue here
Evaluation Of Maize-based, Vitamin A-enriched Flat Bread From Blending Ratio Of Orange Fleshed Sweet Potato (ipomoea Batatas) Flour At Arbaminch, Southern Ethiopia
Authors:  Wasihun Wale* and Ermias Dureto
https://doi.org/10.31248/RJFSN2021.114   |   Article Number: 34B0F5822
This study was conducted to evaluate maize-based; vitamin A enriched flat breads from orange fleshed sweet potato (OFSP). To enhance vitamin A content of maize based flour, five formulations of flat breads were prepared from blending ratio of 100%(S1), 85:15% (S2), 75:25%(S3), 65:35% (S4) and 55:45% (S5) maize and OFSP flours, respectively. Designs of the study... Continue here
Effects Of Orange-fleshed Sweet Potato Supplementation On The Phytochemical Composition, Physicochemical, And Sensory Properties Of Sorghum-based Kunu-zaki
Authors:  A. G. Ibrahim, J. A. Ayo* and H. M. Joseph
https://doi.org/10.31248/RJFSN2021.122   |   Article Number: CABE43681
The phytochemical, physicochemical, and sensory properties of the blended kunun-zaki were determined. The fermented sorghum paste was substituted for orange-fleshed sweet potato puree at 0, 5, 10, 15, 20, 25 and 50% to produce orange-fleshed sweet potato-sorghum blended kunun-zaki. The phytochemical composition: carotenoids, flavonoids, and vitamin A content of... Continue here
Evaluation Of Nutritional, Antinutritional, Functional Properties And Cooking Time Of Improved Cowpea (vigna Unguiculata (l.) Walp.) Varieties Grown In Ethiopia
Authors:  Tamerat Gutema*, Solomon Abera and Getachew Neme
https://doi.org/10.31248/RJFSN2021.109   |   Article Number: A6CE2C9F2
Cowpea (Vigna unguiculata (L.) Walp.) is an important legume and an alternative source of protein which can be used as a substitute for animal protein that is limited in supply in Ethiopia. This study was initiated to evaluate the nutritional, antinutritional, functional properties and cooking time of two improved cowpea (Vigna unguiculata (L.) Walp.) varieties... Continue here
Functional Properties, In Vitro Protein Digestibility And Mineral Contents Of Extruded Flour Developed From Maize-cassava Leaf Composites
Authors:  Zemenu Kerie Terefe*, Mary Nyambeki Omwamba and John Masani Nduko
https://doi.org/10.31248/RJFSN2021.132   |   Article Number: 68EBB8361
Application of extrusion cooking technology in product development is getting a high priority due to its effectiveness in quality improvement. Response surface methodology has been used extensively to optimize extrusion variables. The objective of this study was to evaluate the functional properties, in vitro protein digestibility and mineral contents of... Continue here
Culinary Competencies And Diet Patterns Of Undergraduate Students Of The University Of Education, Winneba, Ghana
Authors:  Janet Agyarkwaa Oti
https://doi.org/10.31248/RJFSN2022.136   |   Article Number: CCBE15232
While substantial literature exists on the culinary competencies and diet patterns of the young adult population around the world, little is known about these variables in the Ghanaian context and much less in the university circles. In view of this dearth in literature, this study investigated the culinary competencies and diet patterns of undergraduate students... Continue here
Evaluation Of The Nutritional Composition And Acceptability Of Powdered Ogi Enriched With Date Palm Fruits
Authors:  Ilori, A. O.*, Ogungbemi, K., Balogun, B., Oke, O. A., Balogun, D. A., Odeniyi, T. A., Ajisafe, S. S. and Ogunremi, O. B.
https://doi.org/10.31248/RJFSN2022.134   |   Article Number: 8582FDDD3
This study was carried out to evaluate the nutritional composition and acceptability of powdered ogi enriched with date palm fruits. Ogi is a fermented slurry made with maize. Ogi enriched with date palm fruits was formulated in order to develop a nutrient dense product and an alternative to the available products, by increasing the usage of these crop materials.... Continue here
Quality Acceptability Of Wine Produced From Fermented Tiger Nut Drink Fortified With Coconut Milk
Authors:  Musa Omotayo Jimoh* and Opeoluwa Funlola Kole
https://doi.org/10.31248/RJFSN2021.135   |   Article Number: 67DE6D2E1
In some parts of the world, tiger nut (Cyperus esculentus) tubers are widely used as a healthy food for both human and animals due to nutritional, functional and medicinal properties of the crop. This study is designed to evaluate quality attributes and acceptability of fermented tiger nut drinks fortified with defatted coconut milk and date syrup. Milk was... Continue here
Nutritional Composition Of Local Ingredients Used To Prepare Porridges For Vulnerable People In Maroua (far- North Region, Cameroon)
Authors:  Prosper Asue Elumba, Augustin Goudoum* and Roger Ponka
https://doi.org/10.31248/RJFSN2022.137   |   Article Number: CA8A79AE2
Protein, energy and micronutrient deficiency is a major problem in Cameroon, especially its HIV/AIDS population. Porridges formulation and consumption are an easy way to relieve part of this problem. Local porridges made from a proper selection of ingredients are acceptable and cheap. The present study analyses the nutritional composition of ingredients locally... Continue here
The Effect Of Starter Cultures On The Ph, Bacterial Population And Volatile Flavour Compounds In ‘ugba’ During Fermentation
Authors:  Ahaotu, I., Njoku, O. H., Elmore, J. S. and Maduka, N.*
https://doi.org/10.31248/RJFSN2022.139   |   Article Number: 0A9226E83
Traditionally, ugba of acceptable quality made from African oil bean (Pentaclethra macrophylla Benth) is characterized by its typical flavour and aroma. In this study, aroma profile and volatile flavour compounds released by spontaneously fermented ugba and five samples of ugba inoculated with starter cultures (A - Bacillus subtilis; B - B. safensis; C- Mixed... Continue here
Functional And Pasting Properties Of Wheat And Cooking Banana Flour Blends And Their Utilization In Cookies Production
Authors:  China, M. A. H., Amadi, G. A. and Ujong, A. E.*
https://doi.org/10.31248/RJFSN2022.142   |   Article Number: 094E07F24
The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used... Continue here

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