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.8 (3) - December 30th, 2023)

The Nutrient Profile And In Vivo Anti-inflammatory Properties Of Methanol-extracted Turmeric In Wistar Rats

Authors: Abdulwahab O. Salawu, Maimuna B. Umar, Sakariyau A. Waheed*, Soliu A. Azeez, Chizoba V. Obunadike and Gideon P. Azaki

https://doi.org/10.31248/RJFSN2023.160 | Article Number: 9DBDF6A31

Curcuma longa has long been recognized for its anti-inflammatory properties in traditional medicine systems, which has received substantial scientific validation. This study aimed to evaluate C. longa methanolic extract's proximate and anti-inflammatory activities. Phytochemical screening of C. longa was done by colorimetric and spectrophotometric approaches... Continue here

Effect Of Selected Spices On The Proximate Composition, Shelf Life And Sensory Properties Of Cashew Nut Butter

Authors: C. A. Orisa*, A. O. Amadi, S. C. Achinewhu and R. N. Owunna

https://doi.org/10.31248/RJFSN2023.162 | Article Number: 636F839B2

The effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter was evaluated. Cashew kernels were milled into paste and spiced with ginger (Zingiber officinals), cinnamon (Cinnamomum verum), garlic (Allium sativum) and uda (Xylopia aethiopica) while unspiced cashew butter was used as control. The samples... Continue here

Quality Properties Of Bread From Blends Of Wheat Flour And Sweet Orange Seed Protein Concentrate

Authors: Peter Isah Akubor, Saa-aondo Patrick Shabu, Goodluck Obioma Okereke* and Aaron Mutlong Amak Damak

https://doi.org/10.31248/RJFSN2023.165 | Article Number: 13066FC43

The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were... Continue here

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