Integrity Research Journals

ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016

ISSUE (Vol.7 (5) - December 30th, 2022)

Nutritional And Sensory Qualities Of Extruded Ready-to-eat Baby Foods From Orange-fleshed Sweet Potato Enriched With Amaranth Seeds, And Soybean Flour
Adequate nutrition is critical during infancy and childhood because life phases are marked by significant physical, mental, and changes in behaviour, such as fast growth, weight gain, the development of cognitive and psychomotor abilities, and a change in dietary preferences.  This study was carried out to investigate the effect of extrusion cooking and blend... Continue here

Comparative Evaluation Of The Sensory Properties Of Fish And Beef Kilishi (roasted) As Food Snacks
The organoleptic evaluation of kilishi produced from beef and fish was carried out to test the acceptability of fish kilishi as a possible replacement beef with fish in kilishi production, due to high cost of beef meat in relation fish. There was significant difference (p<0.05) in the prices of beef and fish meat of 50%. The same weight of beef and fish samples... Continue here

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