Research Journal of Food Science and Nutrition

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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ISSUE (Vol.7 (1) - February 28th, 2022)

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

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