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.5 (2) - April 30th, 2020)

Effect Of Fluted Pumpkin Seeds Flour On The Proximate And Sensory Properties Of Cooking Banana Flour Biscuits And Queens Cake For Household Consumption

Authors: China, M. A.*, Deedam, N. J. and Olumati, P. N.

https://doi.org/10.31248/RJFSN2019.082 | Article Number: 1647B8511

Biscuits and queens cakes were produced from the blends of cooking banana/fluted pumpkin seeds flour at a substitution levels of 100% wheat flour (control), 90% cooking banana, 10% fluted pumpkin seeds flour, 80% cooking banana, 20% fluted pumpkin seeds flour and 70% cooking banana, 30% fluted pumpkin seeds for households consumption. Proximate and sensory... Continue here

Microbiological Quality Of Selected Street Vended Foods During Wet And Dry Season In Parts Of Port Harcourt Metropolis, Rivers State, Nigeria

Authors: Oyet, G. I., Achinewhu, S. C., Kiin-kabari, D. B.* And and Akusu, M. O.

https://doi.org/10.31248/RJFSN2020.091 | Article Number: EF0A2D6F2

Microbiological quality of selected ready-to-eat (RTE) street vended foods (SVF) were determined to evaluate the impact of wet and dry seasons on food safety in 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). Six food products investigated were roasted plantain (RP), roasted fish (RF), roasted yam (RY), suya (SY), meat pie... Continue here

Storage Stability Of Healthy Nutrient Bar Without Preservatives As Dietary Supplement For Women At Risk Of Osteoporosis

Authors: Rafiya Munshi*, Anita Kochhar, Amarjeet Kaur and Mohd. Javed

https://doi.org/10.31248/RJFSN2020.090 | Article Number: A5702AC73

The objective of this study was to examine the stability of the healthy nutrient bars developed as a supplement for the women approaching menopause, who are at risk of osteoporosis. In this study, convenient, ready-to-eat highly nutritious bars with natural food ingredients of plant origin were developed. These analyzed both nutritionally and microbiologically to... Continue here

An Assessment On The Level Of Nutritional Knowledge Among Undergraduate Students In Edo State

Authors: Aluyor Patience* and Oligbi Esther

https://doi.org/10.31248/RJFSN2019.089 | Article Number: 69F50D974

This study investigated the level of nutritional knowledge among undergraduate students in Edo state. Ignorance of the nutritional value of food is widespread especially in the rapidly growing urban populations, undergraduate students are not left out. Ignorance of nutritional value lead to faulty food selection which can result to obesity, diabetes mellitus,... Continue here

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