Article ID : 2021/AFSJ/74224: Analyzing Physicochemical Properties and Microbiological Quality of Raw and Traditional Fermented Camel Milk (Chuuchee) Prepared in Borana Area, Southern Ethiopia
Birhanu Bekele1*, Adem Kumbe1, Anaf Oneta1 and Beshir Husien1
1Oromia Agricultural Research Institute, Yabello Pastoral and Dry land Agriculture Research Center, Yabello, Ethiopia.


Article ID : 2021/AFSJ/73596: Functional, Physical and Rheological Properties of Composite Cassava-Wheat Flour Produced from Low Postharvest Physiological Deterioration
Cassava (Manihot esculenta Crantz)
J. P. Alimi1*, S. A. Ahemen2, J. O. Alimi3 and P. O. Iluebbey4
1Nigerian Stored Products Research Institute, P.M.B. 5044, Onireke, Dugbe, Oyo State, Nigeria.
2Akperan Orshi College of Agriculture, P.M.B. 181, Gboko, Benue State, Nigeria.
3Microbiology Department, P.M.B 1, University of Ibadan, Oyo State, Nigeria.
4International Institute of Tropical Agriculture, P.M.B. 5320. Ibadan, Oyo State, Nigeria.

Article ID : 2021/AFSJ/70503: Preparation of Herbal Products (Brahmi, Ashwagandha and Curcumin) Using Plant Extract to Cure Dementia Patients 

Shreya Verma1* and Sunita Mishra2 

1Department of Human Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow- 220 625, India.


Article ID : 2021/AFSJ/72540: Thin Layer Modelling of Indirect and Mixed-Mode on-Farm Drying of Selected Vegetables
A. Okaiyeto1*, Nathaniel Oji2 and Y. A. Unguwanrimi3
1Department of Agricultural and Bio-Environmental Engineering Federal Polytechnic, Kaduna (KADPOLY), Nigeria.
2Department of Agricultural and Bio-Resources Engineering, Ahmadu Bello University, Zaria, Nigeria.
3Department of Crop Science, Faculty of Agriculture, Kaduna State University, (KASU), Kaduna Nigeria.





Article ID : 2021/AFSJ/70489: Proximate Composition, Phytochemical, Mineral and Sensory Analyses of Moringa oleifera Enriched Bread
Ojokoh Eromosele1*, Ndukwe Chima Kalu1 and Asadu Kenneth1
1Department of Food Technology, Akanu Ibiam Federal Polythenic Unwana, P.M.B 1007 Afikpo, Ebonyi State, Nigeria.




Article ID : 2021/AFSJ/70608 : Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

 O. Agu1, R. C. Ejike2, J. E. Obiegbuna1 and C. C. Ezegbe1*

 1Department of Food Science and Technology, Nnamdi Azikiwe University, P.M.B. 5025 Awka, Anambra State, Nigeria.

2Food Science and Technology Department, Federal Polytechnic Bauchi,P.M.B. 0231 Bauchi, Bauchi State, Nigeria.


Article ID : 2021/AFSJ/71166: Antimicrobial Activity of Tropical Fruits against Salmonella typhi
Shefali Majik1*, S. Soumya2, Mubashir Angolkar3 and B. M. Bhagyashri3
1JNMC, KAHER, Belagavi, India.
 2Department of Microbiology, JNMC, KAHER, Belagavi, India.
3Department of Public Health, JNMC, KAHER, Belagavi, India.








Article ID : 2021/AFSJ/68264 : Nutrient and Anti-Nutrient Composition of Four Rice Varieties in Port Harcourt Metropolis

 Wordu Gabriel Hamilton1, Orisa, Catherine Achese2* and China, Mercy Ameka Hamilton2

 1Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria.

2Department of Home Science and Management, Rivers State University, Nkpolu Oroworukwo, Port Harcourt, Rivers State, Nigeria.





Article ID : 2021/AFSJ/ 67093 :  Physicochemical, Anti-Oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits in Saki Oyo State, Nigeria
O. A. Adeoti1,2*, A. O. Alabi1,3 and O. O. Elutilo1,4
1Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Nigeria.
2Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
3Department of Food Technology, University of Ibadan, Nigeria.
4Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.


Article ID : 2021/AFSJ/65947: Benzoic Acid Based Beverages: Health Implications Sulaiman Rabiu1*, Muazu Gusau Abubakar1, Danladi Mahuta Sahabi1, Muhammad Aliyu Makusidi 2, Abdullahi Dandare1 and Jaafar Haris Bello3

1Biochemistry Department, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.

2Department of Internal Medicine, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.

3Department of Applied Mathematics, National Mathematical Centre, Abuja, Nigeria.


  Article ID : 2020/AFSJ/62391 : Multifaceted Health Benefit of Ficus capensis Fruits and Vegetables
N. N. Umerah1*, P. Ani2 and N. M. Oly-Alawuba3
1Department of Food Science and Technology, Enugu State University of Science and Technology, P. M. B. 01660, Enugu, Nigeria.
2Department of Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.
3Department of Nutrition and Dietetics, Imo State University, Owerri, Nigeria.



 Article ID : 2020/AFSJ/61644 : Prevalence of Food Insecurity in Eastern Part of Libya: A Study of Associated Factors

Faiza Nouh1*, Salima Elfagi1, Mariam Omar1 and Manal Younis2

1Department of Nutrition, Faculty of Public Health, Benghazi University, Benghazi, Libya

2Royal College of Obstetrics and Gynaecologist, Cork University Maternity Hospital (CUMH), Cork, Ireland.



Article ID : 2020/AFSJ/61255 : Isolation, Identification and Resistance of Salmonella spp. in Eggs for Human Consumption
Sharan Sarawgi¹*, Shrey Sarawgi¹, Jyoti Dubey¹, Shweta Gupta¹, Anish Chakraborty¹, Tamanna Sultana¹ and Arup Kumar Mitra¹
¹ PG Department of Microbiology, St. Xavier’s College (Autonomous), Kolkata 30, Mother Teresa
Sarani, Kolkata-700 016 (West Bengal), India.



Article ID : 2020/AFSJ/60603 : Effects of Blend Formulation on Quality Characteristics of Mordum (A Nigerian Multi-Grain Breakfast Cereal) Fortified with Grain Legume or Powdered Milk
Agbara Ikechukwu Gervase1*, Goni Kachalla Fatima1, Abba Zanna Rukayya1 and Bulama Usman Halima1
1Department of Food Science and Technology, University of Maiduguri, P.M.B. 1069 Maiduguri, Borno State, Nigeria.


 Article ID : 2020/AFSJ/59059: Evaluation of Nutrient Composition and Sensory Attributes of Jam Produced from African Bush Mango (Irvingia gabonensis)

Linda Oluchi Akajiaku1*, Jane C. Nwakanma2, Odimegwu N. Euphresia1, Anthonia E. Uzoukwu 1 and Chinelo L. Ezenwa1

1Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.

2Department of Public Health Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.




Article ID : 2020/AFSJ/59072: Comparative Study of the Proximate and Dietary Fibre Compositions of Some Leafy Vegetables Commonly Consumed in the Niger Delta Region, Nigeria
C. A. Orisa1, C. I. Usoro2, A. E. Ujong1* and Y. E. Alozie3
1Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo,
Port Harcourt, Rivers State, Nigeria.
2Department of Agriculture and Home Economics Education, Faculty of Education, University of Uyo, PMB 1017, Uyo, Nigeria.
3Department of Home Economics, Nutrition and Dietetics, Faculty of Agriculture, University of Uyo. PMB 1017, Uyo, Nigeria.


 Article ID : 2020/AFSJ/59172: Optimization of African Breadfruit Based Complementary Food Using Mixture Response Surface Methodology
Kuyik Solomon Abasiekong1*, Titus Ugochukwu Nwabueze1
and Enoch Nwankwo Akobundu1
1Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.


Article ID : 2020/AFSJ/58555: GC-MS Analysis of Volatile Components
Extracted by Different Methods from Timur (Zanthoxylum armatum)
Lalit kathayat1*, Mahesh kumar1 and S. Periyar Selvam1 
1Dipayal Silgadhi-04, Doti, Nepal.


Article ID : 2020/AFSJ/57415: A Systemic Review: Structural Mechanism of SARSCoV-
2A and Promising Preventive Cure by Phytochemicals
Roli Jain1*, Sandeep Shukla1, Neeti Nema1 and Archna Panday1
1Department of Chemistry, Dr. Hari Singh Gour Central University, India.




Article ID : 2020/AFSJ/57850: Influence of Addition of Different Levels of Amaranth
Grain Flour on Chapatti
Akanksha Singh1* and Darshan Punia2
1Department of Food Science and Nutrition, College of Home Science, GBPUAT, Pantnagar,
Uttarakhand-263145, India.
2Department of Foods and Nutrition, I.C College of Home Science, CCS Haryana Agricultural
University, Hisar, Haryana-125004, India.



Article ID : 2020/AFSJ/56978: Effects of Different Extraction Methods on Antioxidant Properties and Allicin Content of Garlic 

Somayyeh Loghmanifar1, Leila Roozbeh Nasiraei1*, Hamidreza Nouri2 and Sara Jafarian1
1Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran.
2Department of Immunology, Babol University of Medical Sciences, Babol, Iran.


 Article ID : 2020/AFSJ/56696: Applications of Hurdles in the Processing of Snail (Achachatina marginata) Meat
Tongzock Anne-Martha Fotabong1*, Mike O. Eke2 and R. Erdoo Kukwa3
1Department of Chemistry, Faculty of Science, Benue State University, Centre for Food Technology
and Research, Makurdi, Nigeria.
2Department of Food Science and Technology, Faculty of Food Technology and Human Ecology,
Federal University of Agriculture, Benue, Nigeria.
3Department of Chemistry, Faculty of Science, Benue State University, Makurdi, Nigeria.



 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,
3Department of Science Technology, Federal Polytechnic, Ado Ekiti, Nigeria.




 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.


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.


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.



 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.

 Article ID :2018/AFSJ/46224: In vitro Antimicrobial Activity of Bangladeshi Artocarpus lakoocha Roxb Fruits
1Department of Biochemistry and Molecular Biology, University of Chittagong, Bangladesh.