Article ID : 2020/AFSJ/64522: Processing of a Nutrient-Rich Cereal Butter an Alternative to Peanut Butter
T. T. El-Sisy1* and Jehan B. Ali1
1Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt.

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Article ID : 2020/AFSJ/64088:  Phytochemicals and Nutritional Constituent Evaluation of Bael (Aegle marmelos) Fruit Pulp at Different Development Stage
A. Sarkar1, M. Rashid2*, M. Musarrat3 and M. Billah4

1Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research,
Dhaka, Bangladesh.
2Department of Food and Nutrition, Daffodil International University, Dhaka, Bangladesh.

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Article ID : 2020/AFSJ/64210:  Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content
Mahdi Fendri1*, Sawssen Mhamdi2, Fadwa Jendoubi3 and Ajmi Larbi1
1Olive Institute. Specialized Unit of Tunis. BP208 Cité Mahrajène. 1082. Tunis. Tunisia.
2Higher Institute of Biotechnology of Beja. BP382 Av. Habib Bourguiba 9000 Béja. Tunisia.
3National Agronomic Institute of Tunisia. 43 Avenue Charles Nicolle, 1082. Tunis. Tunisia.

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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.

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Article ID : 2020/AFSJ/62457 : Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric
O. A. Adeoti1,2*, A. O. Alabi1,3, E. O. Ogunjobi4, O. O. Elutilo1,5 and S. O. Adeodokun1
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 Maths and Statistics, The Ibarapa Polytechnic, Eruwa, Oyo State, Nigeria.
5Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

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Article ID : 2020/AFSJ/62368 : Environmental Effects on Physicochemical Compositions, Microbial Load and Heavy Metal Content of Retailed Cut Fruits in Nsukka Main Market Enugu, Nigeria
Obeta, Nwamaka Alexandra1*, Ugwuona, Fabian Uchenna2, Uchegbu, Nneka Nkechi3 and Oguamanam, Chinenye Sybil4
1Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Nigeria.
2Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria.

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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.

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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.

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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.

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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.

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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.

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 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.

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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.

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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/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/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/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 : 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/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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