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.9 (3) - June 30th, 2024)

Nutrients, Antioxidant And Sensory Evaluation Of Complementary Food Produced From Soybeans, Orange Flesh Sweet Potato And Sorghum Fortified With Tropical Almond Seed

Authors: Alebiosu, I. A., Olanrewaju, O. I.*, Adedayo, E. O. and Olanrewaju, E. I.

https://doi.org/10.31248/RJFSN2024.176 | Article Number: A5B41D111

It is a known fact that at the age of 6 months, breast milk is no longer sufficient to meet the daily nutrient requirements of an infant; as such, the introduction of complementary foods becomes necessary to fill the energy and nutrient gap. This study determined the nutrients, antioxidant composition, and sensory attributes of the complementary foods produced... Continue here

Determination Of Pesticide Residues In Cameroonian Honey By Quechers Method And Public Health Significance

Authors: Ngah Osoe Bouli Freddy Patrick*, Mohammadou Bouba Adji, Adamou Moise, Moffo Frédéric, Hamidou Liman, Wafo Fokam Agnès Jorelle, Mouiche Moctar Mohammed Mouliom and Mamoudou Abdoulmoumini

https://doi.org/10.31248/RJFSN2024.177 | Article Number: F729C9482

Pesticides and food contamination has become one of the major health problems throughout the years with almost all agricultural foods exposed over the world. Honey, one of the most consumed products has been described in various parts of the world as exposed to pesticides contamination, but few studies have looked to this issue in Africa. In Cameroon where honey... Continue here

Effect Of Malted Mung Bean And Watermelon Rind Flours Supplementation On The Nutrient Composition, Microbiological, Physical And Sensory Properties Of Wheat Flour Bread

Authors: J. I. Okoye* and G. N. Mofunanya

https://doi.org/10.31248/RJFSN2024.172 | Article Number: D58F0C3F3

This study was carried out to evaluate the nutrient composition, microbiological, physical and sensory properties of bread produced from wheat, malted mung bean and watermelon rind composite flours. The wheat, mung bean and watermelon rind flours were blended in the ratios of 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively, and used for the... Continue here

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