Article ID : 2020/AFSJ/55261: Dietary Intake and Micronutrient Status of School Children in Enugu- South L.G.A., Enugu State, Nigeria
J. I. Ugwu1*, I. E. Ezeagu2 and C. C. Ejiofor2
1Renaissance University Ugbawka, Enugu State Nigeria.
2Department of Medical Biochemistry, Faculty of Basic Medical Sciences, University of Nigeria, Enugu campus, Nigeria.

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Article ID : 2020/AFSJ/55368 :  Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire
L. A. Akpro1, Deffan K. Prudence2*, G. A. Gbogouri1, Louis Ban-Koffi2, K. E. Assemand3 and G. J. Nemlin2
1Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Côte d’Ivoire.
2Chemistry-Technology Laboratory, National Center for Agronomic Research (CNRA), Bingerville,
Ivory Coast.
3Laboratory of Biochemistry and Processing of Tropical Products, University Nangui Abrogoua,
Abidjan, Côte d’Ivoire.

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Article ID : 2020/AFSJ/54887 :  Comparative Study of Anti-nutritional Composition of Some Selected Nigerian Green Leafy Vegetables from Eastern and Western Parts of Nigeria
Afees Adebayo Oladejo1*, Chizoba Rejoice Abah2 and Funmilola Ayodele Ishaya3
1Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Nigeria.
2Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State,
Nigeria.
3Department of Science Technology, Federal Polytechnic, Ado Ekiti, Nigeria.

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Article ID : 2020/AFSJ/54271 :  Comparative Study of Chemical Composition of Three Different Eggplant Fruit Species
Amadi Benjamin*1, Nosiri Ijeoma2, Eze Adindu3, Onyeabo Chimaraoke4,
Odika Prince5 and Kalu Winner6
1Department of Biochemistry, University of Port Harcourt, Choba, Nigeria.
2Department of Biochemistry, Abia State University, Uturu, Nigeria.
3Department of Biochemistry, Imo State University, Owerri, Nigeria.
4Department of Biochemistry, University of Calabar, Calabar, Nigeria.
5Department of Biochemistry, Michael Okpara University of Agriculture, Umudike, Nigeria.
6Department of Chemical Sciences (Biochemistry Unit), Rhema University, Aba, Nigeria.

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Article ID : 2019/AFSJ/53931 :  Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits
J. A. Ayo1* and E. Agen1
1Department of Food Science and Technology, Federal University Wukari, Nigeria.

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Article ID : 2019/AFSJ/53932 : Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles
J. A. Ayo1* and D. M. Atondo1
1Department of Food Science and Technology, Federal University Wukari, Nigeria.

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Article ID : 2019/AFSJ/53930 : Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food
J. A. Ayo1* and F. Aba1
1Department of Food Science and Technology, Federal University Wukari, Nigeria.

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Article ID : 2019/AFSJ/53925 :  Nutrient Composition and Functional Properties of Fonio (Digetariaexilis) and Amaranth (Amaranthus cruentus) Flour Blends
J. A. Ayo1* and Okoye, Emmanuela1
1Department of Food Science and Technology, Federal University Wukari, P.M.B 1020, Wukari,
Nigeria.

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 Article ID : 2019/AFSJ/52973 :A Review on Kokum (Garcinia indica) Fruit
Manoj R. Chate1, Subhash B. Kakade1* and V. S. Neeha1
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and
Technology, Sangrur, Punjab – 148106, India.

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Article ID : 2019/AFSJ/53174 :  Economics of Cassava Flour Production in Iwajowa Local Government Area of Oyo State
Oluwafemi, Zaccheaus Olaniyi1*
1Department of Agricultural extension and Management, Oyo State College of Agriculture and
Technology, Igboora, Nigeria.

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Article ID : 2019/AFSJ/51461 : Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures
S. Aforijiku1*, A. A. Onilude1 and S. M. Wakil1
1Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria.

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 Article ID : 2019/AFSJ/50153 : TO Assess the Sensory Characteristics of Bamboo Rice Cheesecake among College Students
J. Vinodha Evangeline1* and S. Syed Himayun2
1Department of Nutrition, SRM Institute of Hotel Management, Kattankulathur, India.
2Department of Hotel Management and Catering Technology, SRM Institute of Hotel Management,
Kattankulathur, India.

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Article ID : 2019/AFSJ/50388 : Egg Quality Characteristics of Japanese Quails (Coturnix coturnix japonica) Fed Graded Levels of Fermented Mango Kernel (Mangifera spp) Composite Meal
Yerima Shettima Kolo1*, Hannatu Charles2 and Dauba Bema Damba3
1Department of Animal Production, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
2Department of Animal Science, Federal University, Gashua, Yobe State, Nigeria.
3Federal College of Horticulture, Dadin Kowa, Gombe State, Nigeria.

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Article ID : 2019/AFSJ/49686 : Determinants of Rural Households Food Insecurity in Southern Ethiopia

Fassil Eshetu1*

1Haramaya University, Ethiopia.
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Article ID : 2019/AFSJ/49274 : Isolation and Identification of Salmonella and Escherichia coli from Raw Goat Meat in Uyo Metropolis, Akwaibom State

Hephzibah Oluwatoyin Ajulo1*, Matthew Olugbenga Ajulo2 and NSE Udo Ekereumoh1

1Department of Animal Science, Faculty of Agriculture, University of Uyo, Uyo, Akwa-Ibom State. Nigeria.
2Department of Clinical Pharmacy and Biopharmacy, Faculty of Pharmacy, University of Uyo, Uyo, Akwa-Ibom State, Nigeria.
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Article ID : 2019/AFSJ/49216 : Fatty Acid Composition of Seed Oil from Pachira Aquatica Grown in Nigeria

Afolayan S. Sunday1*, Igbum O. Gillian2, Igoli O. John3

1Nigerian Stored Products Research Institute, Km 3, Asa Dam Road P.M.B. 1489, Ilorin, Kwara State, Nigeria.
2Department of Chemistry, Benue State University Makurdi, Nigeria.
3Department of Chemistry, University of Agriculture PMB 2373, Makurdi, Nigeria.
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Article ID :2018/AFSJ/46224: In vitro Antimicrobial Activity of Bangladeshi Artocarpus lakoocha Roxb Fruits
Srabonti1*
1Department of Biochemistry and Molecular Biology, University of Chittagong, Bangladesh.

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