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

Effect Of Drying Methods On The Drying Behaviour And Nutrient Composition Of Tiger Nut (cyperus Esculentus)
Authors:  Amadi, A. O.*, Jolaoso, O., Adigwe, C. W. and Opunabo, M.
https://doi.org/10.31248/RJFSN2026.223   |   Article Number: 36B9CCEF2
This study compared parabolic solar drying and electric dehydrator drying of tiger nut (Cyperus esculentus L.) and evaluated their effects on moisture removal behaviour, proximate composition, selected minerals, phytochemical content, and rehydration ratio relative to a fresh control. One hundred grams of tiger nut tubers were cleaned, sorted, and decontaminated... Continue here
A Comparative Study Of The Nutritional Status Of The Elderly Population Residing In Rural And Urban Communities In Benue State, Nigeria
Authors:  Francisca Mlumun Gbeyonron*, Justina Ndirika Chikwendu and Jesse Fanen Ortswen
https://doi.org/10.31248/RJFSN2026.224   |   Article Number: FCC849E41
Geriatric populations are vulnerable to malnutrition. The nutritional status of community-dwelling older adults was assessed using validated screening tools to enable early identification and prevention of malnutrition in this group. The study was carried out on the nutritional screening tests of the elderly aged 60 years and above. The design was a... Continue here
Nutritional Composition And Sensory Evaluation Of Cookies Supplemented With Defatted Coconut And Tiger Nut Flour
Authors:  Olasunmbo A. Ajayi* and Anjolaoluwa M. Adekunle-aremu
https://doi.org/10.31248/RJFSN2026.225   |   Article Number: 3410D41C2
Cookies are ready-to-eat snacks, popularly consumed between meals. However, cookies are high in calories but low in nutritional value. The overall objective of this research is to produce more nutritious cookies. Five cookie samples were produced, using a composite of defatted tigernut, defatted coconut and wheat flour blend. Namely, WFC= 100 % wheat cookies;... Continue here
Effect Of Processing Methods On The Amino Acid Profile Of Sorghum, Soya Beans And Cashew Nuts Complementary Food Blends
Authors:  Hamsatu Mohammed Malut*, Ali Damasak, Bintu Bukar Petrol and Falmata Abba Sanda
https://doi.org/10.31248/RJFSN2026.226   |   Article Number: BE5064163
Sorghum, soya beans and cashew nuts are nutritious foods that can help combat malnutrition. Various processing methods are used to enhance the nutritional value and palatability of these foods. The objective of this study was to determine the amino acid profile of sorghum, soya beans and cashew nut complementary food blends. In this study, the complementary food... Continue here
Effects Of Processing Methods On The Chemical, Anti-nutritional Factors And Functional Properties Of African Yam Bean (sphenostylis Stenocarpa) Flour
Authors:  Ellen A. Beleya*, Georgina O. Anozie and Patricia E. Mbah
https://doi.org/10.31248/RJFSN2026.227   |   Article Number: 0B5E3D754
The study assessed the effects of processing methods on the chemical, anti-nutritional factors and functional properties of African yam bean flour. The study was conducted at Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. African yam bean seeds were processed into flour using different methods: cracked and boiled for 60 minutes; sprouted... Continue here
Food Safety Knowledge And Hygiene Practices Of Foodservice Entrepreneurs In Ilaro, Ogun State, Nigeria: A Cross-sectional Study
Authors:  Gabriel, E., Jideofor, C. R., Adewunmi, H. O. and Akinde, K. M.
https://doi.org/10.31248/RJFSN2026.229   |   Article Number: F1615DA05
Foodborne disease remains a major public health concern globally, particularly in low- and middle-income countries where informal food service operations are widespread. This study assessed the food safety knowledge and hygiene practices of foodservice entrepreneurs in Ilaro, Ogun State, Nigeria. A cross-sectional descriptive design was adopted, involving 200 food... Continue here

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