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

A Qualitative Exploration Of Knowledge, Practices And Training Needs On The Safe Use Of Cooking Salt Among National Home-grown School Feeding Programme Food Vendors In Southwest Nigeria
Authors:  Ikeoluwapo Oyeneye Ajayi, Oyediran Emmanuel Oyewole, Oluseye Olusegun Onabanjo, Morenikeji Olawuwo, Dolapo Salisu and Akintayo Olamide Ogunwale
https://doi.org/10.31248/RJFSN2022.146   |   Article Number: 53DC7C271
This study assessed the knowledge, practices and training needs on the safe use of cooking salt among food vendors engaged in the National Home-Grown School Feeding Programme (NHGSFP) in Southwest Nigeria in order to inform tailoring of appropriate capacity building interventions. An exploratory qualitative study was conducted among 40 purposively selected... Continue here
Effect Of Storage Conditions On Physico-chemical And Sensory Acceptability Of Sweet Potato In Gamo Zone, Southern Ethiopia
Authors:  Wasihun Wale Eyesa* and Ermias Dureto Badebo
https://doi.org/10.31248/RJFSN2022.147   |   Article Number: 0C8331DA2
The effect of different storage conditions (pit, sack, wooden box and clump) on the physico-chemical and sensory acceptability of sweet potatoes was conducted. Sweet potatoes were stored in the four storage conditions and untreated sweet potatoes (control) were used for this study. In four storage conditions, 10 kg of freshly harvested sweet potatoes were stored... Continue here
Starch Source, Modification And Food Application
Authors:  Ogori A. F.* and Alimi Taofeek
https://doi.org/10.31248/RJFSN2021.119   |   Article Number: D90BEF451
The starch chemistry aspect of amylose and amylopectin fractions along with their contributory roles in defining starch food behavior; such as in gels formation, pasting quality, swellability, dextrinization and viscosity from various sources such as legumes, root, tubers and cereals were reviewed. Chemical and physical modifications of starch like cationation,... Continue here
Physical Activities, Dietary Profile And Nutritional Status Of Students From The Higher Institute Of Physical And Sports Education (iseps), Marien Ngouabi University In Congo-brazzaville
Authors:  Germain Mabossy-mobouna*, Justin B. Ombeni and Nicaise Saturnin Mokémiabéka
https://doi.org/10.31248/RJFSN2022.150   |   Article Number: 47D291CB2
A study of the physical activities, food profile and nutritional status of the students was carried out at the Higher Institute of Physical and Sports Education (ISEPS) of Marien Ngouabi University in Congo-Brazzaville. Its objective was to assess the physical activity level, food profile and nutritional status of these students in order to compare them with the... Continue here
Evaluation Of Improved Vegetable Baskets For Storage Of Amaranthus Viridis (green Amanranths) And Telfaria Occidentalis H. (fluted Pumpkin Leaves)
Authors:  Olabisi A. Adekalu, Samuel A. Akande*, Titilope A. Fashanu, Andrews O. Adeiza and Israel O. Lawal
https://doi.org/10.31248/RJFSN2022.133   |   Article Number: B3DC44673
The new vegetable baskets (VBs) were tested for effectiveness in the storage of fresh leafy vegetables. Freshly harvested Amaranthus viridis and Telfaria occidentalis H. were obtained from farms and transported to Nigerian Stored Products Research Institute (NSPRI), Ilorin, where they were sorted, washed and air-dried. Four different models; namely the pyramidal... Continue here
Nutritional And Sensory Qualities Of Extruded Ready-to-eat Baby Foods From Orange-fleshed Sweet Potato Enriched With Amaranth Seeds, And Soybean Flour
Authors:  Jackson Nkesiga*, Joseph O. Anyango, and Peninah N. Ngoda
https://doi.org/10.31248/RJFSN2022.152   |   Article Number: 0B4FB8AB1
Adequate nutrition is critical during infancy and childhood because life phases are marked by significant physical, mental, and changes in behaviour, such as fast growth, weight gain, the development of cognitive and psychomotor abilities, and a change in dietary preferences.  This study was carried out to investigate the effect of extrusion cooking and blend... Continue here
Comparative Evaluation Of The Sensory Properties Of Fish And Beef Kilishi (roasted) As Food Snacks
Authors:  Okeke, P. A.*, Adibe, A. C., Evulobi, O. O. C., Okoye, A. E. and Amuneke, K. E.
https://doi.org/10.31248/RJFSN2022.153   |   Article Number: 522403AA2
The organoleptic evaluation of kilishi produced from beef and fish was carried out to test the acceptability of fish kilishi as a possible replacement beef with fish in kilishi production, due to high cost of beef meat in relation fish. There was significant difference (p<0.05) in the prices of beef and fish meat of 50%. The same weight of beef and fish samples... Continue here
Effect Of Steeping Time On The Anti-nutrients Composition Of Starch From Red And White Sorghum Cultivars
Authors:  Zubair, A. B.*, Femi, F. A., Maxwell, Y. M. O. and Jiya, M.j.
https://doi.org/10.31248/RJFSN2022.140   |   Article Number: BF8808081
Sorghum (Sorghum bicolor) is a staple food that provides a major source of calories to large segments of the population living in semi-arid tropics of Africa and Asia. Steeping is an age-long process among all the available food processing techniques known to improve nutritional qualities, palatability and consumer appeal of sorghum. The study investigate the... Continue here
Assessment Of The Androgenic Potencies Of Phytoestrogens With And Without Co-incubated Testosterone By Using Tarm-luc Cell Line
Authors:  Peninah Njiraine Ngoda*, Christopher Elliot, Lisa Connolly and Caroline Frizzelle
https://doi.org/10.31248/RJFSN2023.155   |   Article Number: 9C2DB0552
The ability of the prostate gland to grow is a hormone-dependent process that is regulated by both androgenic and estrogenic factors. Phytoestrogens (PEs) are bioactive compounds with the estrogenic activity which may impact hormones and health in general. The TARM-Luc cell line was used in this study to investigate the androgenic potencies of phytoestrogens with... Continue here
Quality Assessment And Consumer Acceptability Of Custard Enriched With Lima Bean And Ripe Plantain Flours
Authors:  J. I. Okoye*, N. N. Onwuama and S. I. Eze
https://doi.org/10.31248/RJFSN2023.156   |   Article Number: C868E9321
This study was designed to evaluate the nutrient composition and sensory properties of custard enriched with lima bean and plantain flours. The lima bean and plantain flours were separately prepared from lima bean seeds and ripe plantain fruits and used at varying replacement levels (5-25% and 5-25%) for cornstarch in the production of custard formulations with... Continue here
The Nutrient Profile And In Vivo Anti-inflammatory Properties Of Methanol-extracted Turmeric In Wistar Rats
Authors:  Abdulwahab O. Salawu, Maimuna B. Umar, Sakariyau A. Waheed*, Soliu A. Azeez, Chizoba V. Obunadike and Gideon P. Azaki
https://doi.org/10.31248/RJFSN2023.160   |   Article Number: 9DBDF6A31
Curcuma longa has long been recognized for its anti-inflammatory properties in traditional medicine systems, which has received substantial scientific validation. This study aimed to evaluate C. longa methanolic extract's proximate and anti-inflammatory activities. Phytochemical screening of C. longa was done by colorimetric and spectrophotometric approaches... Continue here
Effect Of Selected Spices On The Proximate Composition, Shelf Life And Sensory Properties Of Cashew Nut Butter
Authors:  C. A. Orisa*, A. O. Amadi, S. C. Achinewhu and R. N. Owunna
https://doi.org/10.31248/RJFSN2023.162   |   Article Number: 636F839B2
The effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter was evaluated. Cashew kernels were milled into paste and spiced with ginger (Zingiber officinals), cinnamon (Cinnamomum verum), garlic (Allium sativum) and uda (Xylopia aethiopica) while unspiced cashew butter was used as control. The samples... Continue here
Quality Properties Of Bread From Blends Of Wheat Flour And Sweet Orange Seed Protein Concentrate
Authors:  Peter Isah Akubor, Saa-aondo Patrick Shabu, Goodluck Obioma Okereke* and Aaron Mutlong Amak Damak
https://doi.org/10.31248/RJFSN2023.165   |   Article Number: 13066FC43
The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were... Continue here
Prevalence Of Bacterial Pathogens In Bivalve Shellfish Harvested From The Brackish Waters Of Niger Delta, Nigeria
Authors:  Sunday Peter Ukwo*, Linus Sylvester Ndah and Mary Edet Inyang
https://doi.org/10.31248/RJFSN2023.159   |   Article Number: 4F584A671
The presence of bacterial pathogens in bivalve shellfish harvested from the marine ecosystem globally has continued to raise serious food safety concerns, thereby undermining the nutritional and health benefits derived from their consumption. Four species of bivalve shellfish: Bloody cockle (Anadara senilis), Donax clam (Donax rugosus), Knife clam (Tagelus... Continue here
Comparative Analysis Of The Effect Of Different Drying Methods On The Quality Parameters Of Tomato Powder
Authors:  Adeosun, Y. M.*, Koyenikan, O. O. and Yusuf, A.
https://doi.org/10.31248/RJFSN2023.163   |   Article Number: 6C3E7F222
This study investigates the impact of different drying systems on the quality parameters of tomato powder. The objective of this research is to evaluate and compare the effects of different drying methods on the quality parameters of tomato powder. Fresh matured and ripped tomatoes were procured, sorted, graded, washed and sliced with the thickness of 3 mm. The... Continue here
Optimization Of Extrusion Variables For The Production Of Extruded Snacks From Mung Bean (vigna Radiata) Flour
Authors:  Azih, S. S.*, Kajihausa, O. E., Adebowale, A. A. and Adegunwa, M. O.
https://doi.org/10.31248/RJFSN2024.168   |   Article Number: 01E9D22B3
This study investigated the effects of temperature (70, 75 and 80°C), screw speed (130, 140 and 150 rpm) and feed moisture content (55, 60 and 65%) on the protein, expansion ratio, bulk density, water absorption capacity, lightness and hardness of mungbean extruded snacks. The Box Behnken design of Response Surface Methodology was used to generate seventeen... Continue here
Effect Of Annealing On The Chemical And Physico- Functional Properties Of Fermented Provitamin A Cassava Starch
Authors:  Mofoluwaso Olufunmilola Ojo*, Bashir Adeiza Zubair, Yemmy Mitchel Maxwell, Fortune Abidemi Femi, Fatai Oluwatoyin Alabi, Khadijat Salihu Muhammad, Jerome Adekunle Ayo and Magdalene Ude
https://doi.org/10.31248/RJFSN2023.164   |   Article Number: 798CF6FF4
This study reports the effect of annealing on chemical and physico-functional properties of fermented pro-vitamin A cassava starch of cassava roots TME-IBA 070539 variety. The provitamin cassava starch flour was extracted to produce native starch flours (NCS). Fermentation was carried out on the tubers at 24 and 48 hours to produce provitamin A cassava fermented... Continue here
Effects Of Thermal Processing On The Nutritional And Antinutritional Properties Of African Yam Bean (sphenostylis Stenocarpa) Seed Flours
Authors:  Okoye, J. I.*, Igbokwe, Q. N. and Okechukwu, C. O.
https://doi.org/10.31248/RJFSN2024.167   |   Article Number: 8BF919C41
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
Authors:  Catherine Achese Orisa*, Allbright Ovuchimeru Amadi, Homa Fyne-akah and Mandah Stella Otito
https://doi.org/10.31248/RJFSN2024.171   |   Article Number: 87A331342
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
Authors:  T. K Adebayo* and M.c Ibrahim
https://doi.org/10.31248/RJFSN2024.174   |   Article Number: F560AB163
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

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