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.9 (1) - February 28th, 2024)

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

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