Publication year: 2022Source: International Journal of Food Science and Nutrition Engineering, Volume 12, Number 1 E. C. Merem, Y. Twumasi, J. Wesley, D. Olagbegi, M. Crisler, C. Romorno, M. Alsarari, P. Isokpehi, A. Hines, G. Hirse, G. S. Ochai, E. Nwagboso, S. Fageir, S. Leggett, J. Offiah, S. Emakpor Cassava, as a staple in Nigeria, is not only commonly found and cultivated across many agro-ecological zones. But it serves a variety of purposes as essential raw material for industries and export commodity. Even at that, and with cassava’s external origins as a root crop introduced into the t ..read more

Publication year: 2021Source: International Journal of Food Science and Nutrition Engineering, Volume 11, Number 2 Oli Legassa, Ashagrie Zewdu, Eyobel Mulugeta About two-third of Ethiopian diet consists of Injera which is prepared from the flour of tef (Eragrostis tef (Zucc) Trotter), water and starter. Even though it is a nutritious food, the shelf life of Injera does not exceed 3 days. The aim of this study was to evaluate the effect of green synthesized silver (AgNPs) and zinc oxide (ZnONPs) nano particles in improving Injera shelf life. Ag and ZnONPS were synthesized from Eucalyptus globul ..read more

Publication year: 2021Source: International Journal of Food Science and Nutrition Engineering, Volume 11, Number 3 Safaa A. Salem, Abd Allah A. M. Protein flours and concentrates were prepared from two species of bitter and sweet lupine. Chemical composition was determined for flours and protein concentrates, while physical properties were determined including; solubility, also emulsion, foaming, water and oil absorption capacity in the two types of lupine protein concentrate. Non significant differences were found in chemical composition between the two lupine species in both flour and lupine ..read more

Publication year: 2021Source: International Journal of Food Science and Nutrition Engineering, Volume 11, Number 2 Nomfundo Dlamini, Angela A. Andago, Sophia Ngala, Paul Junior The aim of the present study was to determine the nutritional practices of adult dietary supplement users and non-users in the Westlands constituency, Nairobi County. The comparison of food consumption data was obtained using a single 24-hour dietary recall and food frequency questionnaire that was administered at the time of the harvest season (November 2019). Of the 139 adults who took part in the study, 14.4% (n= 20 ..read more

Publication year: 2020Source: International Journal of Food Science and Nutrition Engineering, Volume 10, Number 1 Akusu O. M., Kiin-Kabari D. B., Isah E. M. Sesame seed was processed into flour using five different processing methods such as defatting, cooking, roasting, germination and fermentation. The processed sesame seed flour was substituted to wheat flour at 4 levels (5, 10, 15 and 20%) with other ingredients to produce cookies. Effect of processing methods on anti-nutritional content of the flour blends, total mineral contents, in-vitro mineral bioaccessibility and mineral balance of ..read more

Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 2 Kidist Fikre Worku, Henok Kurabachew, Yassin Hassen The beneficial effects of food with added live microbes (probiotics) on human health are being increasingly promoted by health professionals. probiotic was technically defined by an Expert Committee as ‘‘live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent general nutrition’’. Fruit juices are also an alternative vehicle for the incorporation of probiotics because they are rich in nutri ..read more

Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 3 Ohouo Régina Antoinette Don, Pascal Amédée Ahi, Sophie Nadège Gnanguy, Lucien Patrice Kouame The valorization of a chili pepper cultivar (Capsicum annuum) requires from the start information such as the physical and nutritional characteristics for a good exploitation of the fruits. The results indicate that the physical characteristics of the fruits of this chili cultivar are not influenced by the stage of ripening. The color of the fruits from the green stage to the red stage of r ..read more

Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 2 Katherine A. Thompson-Witrick, Kunal Das, Ruplal Choudhary, Derek J. Fisher, Tan Chai Made-in-transit (MIT) is a supply chain concept for the complete or partial manufacturing or production of perishable foods while being transported to the market. A 33 factorial design was carried out looking at the fermentation temperature (25°C, 30°C, and 35°C), apple fiber concentration (0%, 0.5%, 1.0%, and 1.5% v/w), and experimental treatment (no vibration or vibration to mimic that associate ..read more

Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 2 Misha Anishkumar Patel Pickles or other Ready-to-Eat types of food items are becoming very common now-a-days. India has become a hub for producing a variety of pickled food items. This review paper describes the methods for the production and characterization of pickled food items. Pickling of food items allows the formation of lactic acid bacteria which are very important for the process of fermentation. Thus, physical conditions like temperature, humidity, acidity and pH should b ..read more

Publication year: 2019Source: International Journal of Food Science and Nutrition Engineering, Volume 9, Number 1 Temesgen Laelago Ersedo Wheat flour is used to accelerate rheological properties of dough and as the vehicle for proven food fortification with high consumption and processing. Consumption of locally available vitamins and minerals rich foods like pumpkin by blending with wheat can be one of the strategies to combat the nutrient gaps and used to extend the shelf life of perishable fruits. Orange colored fresh pumpkin fruits were sorted, washed, peeled the hard rind, sliced the edib ..read more