Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)
The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake.
Read Full Article HTML DOI: 10.29328/journal.afns.1001011 Views: 2676
Development and quality evaluation of Jam from Watermelon (Citrullus Lanatus) and Pawpaw (Carica Papaya) juice
The seasonal nature of most fruits available in the market coupled with inadequate storage and processing facilities has limited their consumption by majority of the people in the country.
Read Full Article HTML DOI: 10.29328/journal.afns.1001010 Views: 4072
Chemical composition and organoleptic properties of Cocoyam starch-wheat fl our blend noodles
Noodles are strips or strands cut from a sheet of dough made from flour, water and either common salt or a mixture of alkaline salt.
Read Full Article HTML DOI: 10.29328/journal.afns.1001009 Views: 3830
Assessment of Complementary Feeding Practice of infants and young children aged 6-23 months in Gode Town, Somali Regional State of Ethiopia
Malnutrition is the largest risk factor caused by inadequate nutrition that leads to childhood morbidity and mortality, as well as inadequate growth and development.
Read Full Article HTML DOI: 10.29328/journal.afns.1001008 Views: 3966
Effect of Pre-Treatments and Drying Methods on the Chemical Quality and Microbial Density of Wild Edible Oyster Mushroom
This study was carried out to evaluate the effect of pretreatments and drying methods on the chemical quality and microbial density of wild edible oyster mushroom. The mushroom samples were pretreated by steeping in 0.5% citric and sodium metab...
Read Full Article HTML DOI: 10.29328/journal.afns.1001007 Views: 4503
Welcome to Food and Nutritional Science Journal ISSN: 2575-0194
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The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake.
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The seasonal nature of most fruits available in the market coupled with inadequate storage and processing facilities has limited their consumption by majority of the people in the country.
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Noodles are strips or strands cut from a sheet of dough made from flour, water and either common salt or a mixture of alkaline salt.
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Malnutrition is the largest risk factor caused by inadequate nutrition that leads to childhood morbidity and mortality, as well as inadequate growth and development.
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This study was carried out to evaluate the effect of pretreatments and drying methods on the chemical quality and microbial density of wild edible oyster mushroom. The mushroom samples were pret...
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This study was aimed at producing a high nutritious food that will meet the nutritional requirements of consumers. Blends of malted red sorghum and defatted soybeans flour were processed and t...
Effect of drying methods (sun-drying and cabinet oven drying) on the physicochemical properties and fatty acid composition of oils extracted from moringa seeds was investigated. Oil from the see...
A study was undertaken the effect of pretreatments and drying methods on quality parameters of tomato slices with respect to storage using two factors as treatments i.e. 5 pre-treatment levels (...
Hallucinogenic fishes are fishes that can create hallucinations if their tissue is ingested. These incorporate certain types of fish found in a several parts of the tropics. The impacts of eatin...
The effects of storage of Ogbona seed fl our (Irivingia gabonensis and Irivingia excelsa), at ambient condition (30±20C, 65-74% RH) for 0-4 months on some physical characteristics were in...
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