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

Submit Manuscript

ISSUE (Vol.7 (2) - April 30th, 2022)

Quality Acceptability Of Wine Produced From Fermented Tiger Nut Drink Fortified With Coconut Milk

Authors: Musa Omotayo Jimoh* and Opeoluwa Funlola Kole

https://doi.org/10.31248/RJFSN2021.135 | Article Number: 67DE6D2E1

In some parts of the world, tiger nut (Cyperus esculentus) tubers are widely used as a healthy food for both human and animals due to nutritional, functional and medicinal properties of the crop. This study is designed to evaluate quality attributes and acceptability of fermented tiger nut drinks fortified with defatted coconut milk and date syrup. Milk was... Continue here

Nutritional Composition Of Local Ingredients Used To Prepare Porridges For Vulnerable People In Maroua (far- North Region, Cameroon)

Authors: Prosper Asue Elumba, Augustin Goudoum* and Roger Ponka

https://doi.org/10.31248/RJFSN2022.137 | Article Number: CA8A79AE2

Protein, energy and micronutrient deficiency is a major problem in Cameroon, especially its HIV/AIDS population. Porridges formulation and consumption are an easy way to relieve part of this problem. Local porridges made from a proper selection of ingredients are acceptable and cheap. The present study analyses the nutritional composition of ingredients locally... Continue here

The Effect Of Starter Cultures On The Ph, Bacterial Population And Volatile Flavour Compounds In ‘ugba’ During Fermentation

Authors: Ahaotu, I., Njoku, O. H., Elmore, J. S. and Maduka, N.*

https://doi.org/10.31248/RJFSN2022.139 | Article Number: 0A9226E83

Traditionally, ugba of acceptable quality made from African oil bean (Pentaclethra macrophylla Benth) is characterized by its typical flavour and aroma. In this study, aroma profile and volatile flavour compounds released by spontaneously fermented ugba and five samples of ugba inoculated with starter cultures (A - Bacillus subtilis; B - B. safensis; C- Mixed... Continue here

Functional And Pasting Properties Of Wheat And Cooking Banana Flour Blends And Their Utilization In Cookies Production

Authors: China, M. A. H., Amadi, G. A. and Ujong, A. E.*

https://doi.org/10.31248/RJFSN2022.142 | Article Number: 094E07F24

The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used... Continue here

For Authors

Payment

For Editors

Membership

For Reviewers

Terms

For Readers

Conferences