Research Journal of Food Science and Nutrition

The study was carried out to evaluate the effect of varietal difference on the proximate, functional and sensory properties of four varieties of melon seeds such as Cucumis melo, Cucumeropsis manii, Citrullus colocynths and Citrullus vulgaris. The proximate result showed that protein, fat, ash, moisture, crude fibre and carbohydrate contents of the melon seeds... Continue here

The effect of processing methods and the storage time on the physical characteristics of palm oil was determined. Samples of palm oil were produced using four processing methods (Hot Extraction; Cold Extraction; Hot Extraction with Red Sand and Mechanized Extraction), packaged in plastic containers and stored at ambient temperature for 0 to 3 month(s). There was... Continue here

The effects of pre-milling heat treatment types on the functional properties of the resultant flour blends of some indigenous thickening seeds and cocoyam (ede-ocha) at various percentages were examined. Flours of indigenous thickening seeds of achi, ofo and ukpo, and that of cocoyam were used in this work. Functional analyses showed that the blend type of... Continue here