Article ID : 2020/AFSJ/59482: Fatty Acid Profile and Oil Stability of Peanut Paste
Supplemented with Sesame Seed
Ufot E. Inyang1* and Onyale V. Oduma1
1Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom 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)
Akajiaku Linda Oluchi1*, C. Nwakanma Jane2, N. Odimegwu Euphresia1,
E. Uzoukwu Anthonia1 and L. Ezenwa Chinelo1
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/59582: Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality
Amadi, Allbright Ovuchimeru1*
1Department of Food Science and Technology, Imo State University, Owerri, Imo State, Nigeria.

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Article ID : 2020/AFSJ/59545: Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria
S. O. Bassey1*, L. C. Aburime2*, G. E. Ijokgwung3, V. Onabe3 and M. A. Agiang4
1. Department of Biochemistry (Human Nutrition and Dietetics Unit), Faculty of Basic Medical Sciences, University of Calabar, Nigeria.
2. Department of Biochemistry (Human Nutrition and Dietetics Unit), Faculty of Basic Medical Sciences, University of Calabar, Nigeria.
3. Department of Biochemistry (Human Nutrition and Dietetics Unit), Faculty of Basic Medical Sciences, University of Calabar, Nigeria.
4. Department of Biochemistry (Human Nutrition and Dietetics Unit), Faculty of Basic Medical Sciences, University of Calabar, 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/59203: Evolution of Mycotoxins during Maize Grains
Storage in Triple Bags Containing Plants Biopesticides (Lippia multiflora and Hyptis suaveolens)
Yao Vanessa Gaël1*, G. Henri Marius Biego1,2, Konan K. Constant3,
Niamketchi G. Leonce4 and Adama Coulibaly5
1Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences,
Felix Houphouet-Boigny University of Abidjan, 22 BP 582 Abidjan 22, Cote d’Ivoire.
2Department of Public Health, Hydrology and Toxicology, Training and Research Unit of
Pharmacological and Biological Sciences, Felix Houphouet-Boigny University,
BP 34 Abidjan, Cote d’Ivoire.
3Eco Epidemiology Unit, Environmental and Health Department, Institut Pasteur of Côte d'Ivoire,
01 P. O. Box 490 Abidjan 01, Côte d'Ivoire.
4La Me Research Station for Oil palm, National Center of Agronomic Research (CNRA),
01 BP 1740 Abidjan 01, Cote d’Ivoire.
5Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University,
P. O. Box 1328, Korhogo, Côte d'Ivoire.

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Article ID : 2020/AFSJ/58163: Quality Evaluation of Cookies Produced from
Wheat, Sorghum and Defatted Coconut Flour Blends
Mustapha O. Alebiosu1, Badiu A. Akinbode2*, Iyanuoluwa S. Oni1
and John O. Oladele2
1Department of Food Science and Technology, Federal University of Agriculture, Abeokuta,
Ogun State, Nigeria.
2Department of Food Science and Technology, Federal University of Technology, Akure,
Ondo State, 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/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/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/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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