The study examined the effect of three processing techniques- raw, boiling and toasting on chemical composition of Aku and organoleptic acceptability of a dish based on rice and Aku (WINGED TERMITE) (macrotemesbelliscous) was assessed. The experiment was carried out in a-3x1 fact...
Aim: This study was aimed to develop nutrient dense instant grain amaranth-based soup with high protein, vitamin A, iron, zinc and dietary fibre contents for women of child bearing age using locally available crops in Uganda. Study Design: Six soups were produced from blends of e...
Over 30% of the population in developed countries suffers from food born infectious diseases each year with diarrheal as a common symptom. Globally most of these foodborne diseases caused by Salmonella and Staphylococcus aureus have been link to meat consumption. Virulence genes...
This research aims to find out how long carp can be left at low temperatures at 5o - 10o C with the addition of the natural preservative garlic based on organoleptic tests and pH tests. Garlic contains allicin which functions to kill gram-positive and negative bacteria. Garlic is...
This study investigated some nutrient components, concentrations of some heavy metals and sensory properties of processed edible beef skin (ponmo). The edible beef skin were processed using different singeing methods (wood, gas oven, tyre, shaving stick). The results of some of t...
Fish consumption has become an essential phenomenon due to the increasing appreciation of its health and economic benefits. The current study aims to identify the pattern of fish consumption and knowledge regarding the nutritive values of fish in Benghazi City. As well, it aims t...
Green Tea is one of the most widely consumed beverages worldwide, with green tea gaining popularity due to potential health benefits. Consuming too much green tea daily could have adverse effects. Following the consumption of a high dose of green tea extract, several complication...
Background: Irritable bowel syndrome is a sapping functional gastrointestinal disorder that disturbs the lives of 5%-10% of otherwise healthy individuals leads to frequent dietary changes, generate more costs, and increase doctor visits. There are still no effective treatments ho...
The chemical, physical and sensory properties of wheat bread supplemented with orange-pineapple pomace were studied. The orange pulp flour and pineapple pomace were produced from fresh orange and pineapple and were mixed at ratio 1:1 to produce orange-pineapple pomace flour (OPPF...
This study provides comparative information to the consumer preferences and processing sectors about amino acid and consumer preferences of free range grown and Truka cattle. The aim was to compare nutritional quality of male and female Truka and free range grown cattle. Biochemi...
This study investigated the production of flour and biscuit from blends of amaranth grain and tiger nut flours. The blend biscuits produced were analyzed for chemical composition properties. The tiger nut was substituted into amaranth grain flour at 5, 10, 15, 20 and 25% to produ...
Francis Olusegun Oladeji, Olanrewaju John Adebayo, Abolayo Tawakalitu Tope, Makanjuola Bosede Christiana & Olawuni Timothy Ifeoluwa·Asian Journal of Food Research and Nutrition·2023
Man primarily consumes dried fish as a source of nutrition. It has been proven that eating fish can act as a vector for the spread of some "mycological pathogens," especially in people with weakened immune systems. This investigation was conducted to provide specific information...
Deep-fat frying of plantain strips was investigated with the aim of optimizing the effect of pretreatments with sorbitol and carboxymethyl cellulose to minimize oil uptake. The effect of sorbitol and carboxymethyl cellulose on water retention, oil uptake, crispness, colour and b...
Physicochemical properties of oil and flour from selected peanut (Arachis hypogaea L.) varieties was investigated. Physicochemical, proximate and mineral properties of the oil and flour from two selected varieties (Samuel 25 and Samuel 24) were assessed following standard procedu...
The study investigated the quality evaluation of sorghum and malted cowpea flour blends for biscuit making. The malted cowpea was substituted at 0, 5,10, 15 and 100% into the sorghum flour to produced sorghum -malted cowpea flour blends and were used to produce biscuits. The pro...