Article ID : 2020/AFSJ/58786: Prevalence and Antibiogram Assessment of
Staphylococcus aureus in Chicken Carcass RinseWater at Artisanal Slaughterhouses in Abidjan
District, Côte d’Ivoire
Goualié Gblossi Bernadette1*, Konan Marie-Pierre Laure1 and Bakayoko Souleymane2
1Laboratory of Biotechnology, Faculty of Biosciences, Felix Houphouet-Boigny University, Abidjan, 22
BP 582, Abidjan, Ivory Coast.
2Institute Pasteur of Côte d’Ivoire, Abidjan, Côte d’Ivoire.

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 Article ID : 2020/AFSJ/58623: Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species
Nabil Nawrose Baishak1, Md. Rashedul Islam1, Md. Shakir Moazzem1,
Iftekhar Ahmad1* and Wahidu Zzaman1
1Department of Food Engineering and Tea Technology, Shahjalal University of Science and
Technology, Sylhet-3114, Bangladesh.

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Article ID : 2020/AFSJ/58276: Proximate, Physicochemical and Sensory Attributes
of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum Albidum)
C. M. Eze1*, K. O. Aremu1, I. S. Asogwa1, N. A. Obeta1, C. D. Joseph1 and A. N. Ibrahim2
1Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
2Department of Food Science and Technology, Federal University,
Wukari Taraba State, Nigeria.

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Article ID : 2020/AFSJ/58108: Postharvest Handling Knowledge and Practices
among Food Handlers on Mycotoxigenic Molds Contamination in Maize Based Diets in School Meals
Program in Salima District, Malawi
Gibson Mapopa Jere1*, George O. Abong1, Lucy G. Njue1, Kingsley Masamba2
and Duke G. Omayio1
1Department of Food Science, Nutrition and Technology, University of Nairobi,
P.O Box 29053-00625, Kangemi, Nairobi, Kenya.
2Department of Food Science and Technology, Lilongwe University of Agriculture
and Natural Resources, Bunda College Campus, P.O Box 219, Lilongwe, Malawi.

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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.

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Article ID : 2020/AFSJ/58216: Moisture and Aflatoxin Contents of Kenyan Market Peanuts and Decontamination with Water, Lime and Ultraviolet Radiation Treatments
Joyce W. Wanjiru1*, Jasper K. Imungi1 and Lucy G. Njue1 
1Department of Food Science, Nutrition and Technology, Faculty of Agriculture, University of Nairobi, P. O. Box 29053-00625, Kangemi, Nairobi, Kenya.

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Article ID : 2020/AFSJ/57770: Studies on Allamanda Cathartica Seed Oil: A NovelSource of Plant oil Substitute for Industrial Processing
Gboyega O. Oyeleke1*, Stephen G. Olawale2, Funmilola D. Ajao3,
Mudasiru A. Salam1 and Matthew M. Oluwasina4
1Science Laboratory Technology Department, Osun State Polytechnic, Iree, Nigeria.
2Nursing Department, College of Health Science, Osun State University, Osogbo, Nigeria.
3Food Science Technology Department, Osun State Polytechnic, Iree, Nigeria.
4Applied Science Department, Osun State Polytechnic, Iree, Nigeria.

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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.

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Article ID : 2020/AFSJ/57104: Consumer Awareness and Preference towards Finger Millet in Sri Lanka
Sooriya Arachchige Sachini Jayawardana1, Dineth Suharda Samarawickrama1,
Jayanetti Koralalage Ramani Radhika Samarasekera1*,
Gardhi Hettiarachchige Chamari Madhu Hettiarachchi2
and Mahavidanage Jaanaki Gooneratne1
1Industrial Technology Institute, No. 363, Bauddhaloka Mawatha, Colombo 07, Sri Lanka.
2Department of Chemistry, Faculty of Science, University of Colombo, Colombo 03, Sri Lanka.

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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.

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 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.

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 Article ID : 2020/AFSJ/56538: The Importance of Nutrition in Infancy: A Review
Rama Maurya1*, Renu Mogra1 and K. Sandeep Mauriya1,2
1College of Community and Applied Sciences, Maharana Partap University of Agriculture and
Technology, Udaipur, Rajasthan-313001, India.
2College of Community and Applied Sciences, Narayan Institute of Agricultural Sciences, Gopal
Narayan Singh University, Jamuhar, Sasaram (Rohtas) Bihar-821305, India

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Article ID : 2020/AFSJ/55736 :  Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota l.) Flour Blends for Production of Stiff Dough and Biscuits

Nguseer Patience Orafa1*, Osaretin Buraimoh Samuel1 and Anastasia Angorkuma Daagema2
1Department of Food Science and Technology, Federal University Wukari,
Taraba State, Nigeria.
2Department of Community Health, Benue State School of Heath Technology Agasha, Nigeria.

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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/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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