Research Journal of Food Science and Nutrition

The effect of four processing methods and the storage time on the chemical properties of palm oil were determined. The palm oil samples were extracted using hot extraction (HEPO), Cold extraction (CEPO), hot extraction with Sand (HSEPO) and Mechanized extraction (MEPO). Processing methods had no significant effect on the iodine value (45.94±0.68 to... Continue here

The aim of this study was to investigate the species diversity of microbiota isolated from soumbara, a traditional alkaline-fermented food and the microbial distribution in six major producing regions in Côte d'Ivoire. Ribosomal gene sequencing revealed that the Ivorian soumbara is associated with a wide microbial diversity essentially composed of 10... Continue here

The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moi-moi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89%... Continue here