Journal of Food Technology Research

2014 - 2025

From Conscientia Beam
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Volume 12, issue 1, 2025

Knowledge, attitudes, and practices of farmers on production and consumption of the biofortified NUA 45 sugar beans in Makoni District, Zimbabwe pp. 1-10

Ropafadzo Chirimubwe, Rudo Natasha Mugadza, Victor Tatenda Nyanhete, Phyllis Nyamande, Amiel Mugari and Ruth Nyoka

Assessment of knowledge, attitudes, and practices of populations regarding the consumption of camel meat in the Sahel of Niger pp. 11-24

Achirou Souley Ousmane, Halima Oumarou Diadie, Issoufou Amadou and Abdourahamane Balla

Nanotechnologies for increasing the productivity and quality of potatoes in a changing climate pp. 25-36

Natalya Nikolaevna Glushchenko, Olga Aleksandrovna Bogoslovskaya, Antonina Aleksandrovna Novikova and Grigorij Leonidovich Belov

Volume 11, issue 4, 2024

Assessment of residue levels and health risk of carbofuran, chlorpyriphos, abamectin, imidacloprid, and pretilachlor in locally available fruits in Dhaka, Bangladesh pp. 109-117

Md Mayin Uddin Hasan, Shakib Ahmed and Md Zakir Sultan

Physicochemical, microbial, and textural properties of an imitation cheese based on rice milk, chia seed and hazelnut oil pp. 118-130

Negar Golchin, Sara Jafarian, Seyyed Hossein Hosseini Ghaboos and Leila Rozbeh Nasiraei

Volume 11, issue 3, 2024

Indigenous knowledge and marketing of edible wild fruits in Zimbabwe: A case study of Shurugwi, Gokwe south, Chirumhanzu, and Chivi districts pp. 62-81

Patience Nemapare, Desmond Tichaona Mugadza, Tendekayi Henry Gadaga and Talknice Zvamaziva Jombo

Utilization of Indian gooseberry (Phyllanthus emblica L.) as foods pp. 82-95

Phuriwat Cheekham, Jiraphat Kaewsritong and Khongsak Srikaeo

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it pp. 96-108

Chantheareak Vann, Nantawan Therdthai, Pitiporn Ritthiruangdej and Chim Chay

Volume 11, issue 2, 2024

Nutritional evaluation and GC–MS analysis of bioactive compounds present in methanol extracts of dried fruit pericarp of garcinia pedunculata Roxb pp. 27-37

Jonali Brahma, Anuck Islary and Subhajit Ray

Thermal, mechanical and electrical properties of selected tropical roots and tubers crops pp. 38-48

Ngozi U Arisa, Taiwo O Olurin and Oluwasegun Oluwagbenga Ajibode

Moringa oleifera pods: Bibliometric analysis, properties, and food technology applications pp. 49-61

Alonso Cauto, Maria Luisa Castello and Maria Dolores Ortola

Volume 11, issue 1, 2024

Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste pp. 1-16

Yaojia Li, Mantihal Sylvester, Ai Ling Ho and Jau-Shya Lee

Riceberry bran as a potential source of anti-diabetic agents and its Riceberry bran powder pp. 17-26

Khakhanang Ratananikom, Panorjit Nitisuk, Panida Wongpreedee, Kantapon Premprayoon and Jittawan Kubola

Volume 10, issue 4, 2023

Oil extraction through hydraulic pressing from Cambodian soybean seeds and analysis of its physicochemical quality pp. 93-102

Monyneath Bunthan, Manit Say, Sela Kong, Yukleav Nat, Chin Ping Tan and Reasmey Tan

Impact of germination versus non-germination on nutritional and functional potentials of two rice varieties (Ranjit and Ahu Kalogoria) available in three different districts of Assam, India pp. 103-121

Laky Khatun, Subhajit Ray and Dulal Chandra Baruah

Enhancement structure probiotic yoghurt made from whole milk powder by psyllium husk pp. 120-130

Alzahraa Mohamed Darwish

Volume 10, issue 3, 2023

The effect of using quality rice seed varieties on rice cultivation activities pp. 62-74

Rosmiza Mohd Zainol, Noor Anis Ashri, Mohd Nor Mohd Rosmi and Mohamad Syahrul Nizam Ibrahim

Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles pp. 75-92

Noor Farisya Mohd Shaharom, Lay-Jing Seow, Anida Yusoff and Eng-Keng Seow

Volume 10, issue 2, 2023

Effect of simultaneous intake of rare sugars allitol and D-allulose on intra-abdominal fat accumulation in rats pp. 37-46

Tatsuhiro Matsuo, Shunsuke Higaki, Reiko Inai, Susumu Mochizuki, Akihide Yoshihara and Kazuya Akimitsu

Effectiveness of some aflatoxin interventions in reducing the aflatoxin contamination of maize in Ghana pp. 47-61

Sandra Ama Kaburi, Francis Padi Lamptey, Gifty Serwaa Otoo and Francis Appiah

Volume 10, issue 1, 2023

Optimization of solvent extraction conditions of Cambodian soybean oil using response surface methodology pp. 1-10

Monika Mich, Sela Kong, Manit Say, Yukleav Nat, Chin Ping Tan and Reasmey Tan

The effects of different starches and gums on instant pureed rice porridge for patients with dysphagia pp. 11-24

Hui-Yin Yong, Syahariza Zainul Abidin, Norrazatul Hanim Mohd Rozalli and Norsila Abdul Wahab

Pureed banana inflorescences and their potential uses in dysphagia diets pp. 25-36

Chunkamol Panyayong and Khongsak Srikaeo

Volume 9, issue 4, 2022

Effects of Three Different Rates of Application of Cattle Dung on the Growth and Quality of Two Traditional Leafy Vegetables (Amaranthus Cruentus and Corchorus Olitorius) pp. 176-193

Sandra Ama Kaburi, Francis Padi Lamptey, Gifty Serwaa Otoo, Bertina Nyame, Francis Appiah and Theophilus Frimpong Adu

Volume 9, issue 3, 2022

Production and Characterization of Wine from Golden Delicious Apples using Saccharomyces Cerevisiae Isolated from Selected Nigerian Indigenous Alcoholic Beverages pp. 150-159

Isaac Ayanniran Adesokan

The Impact of COVID-19 on Food Security: Ghana in Review pp. 160-175

Maurice Tibiru Apaliya, Emmanuel Kwaw, Richard Osae, Rapheal Nammahime Alolga, Augustina Sackle Sackey Aikins, Gifty Serwaa Otoo, Sandra Ama Kaburi, Francis Padi Lamptey and Celestina Amo-Broni

Volume 9, issue 2, 2022

A Comprehensive Review on the Recent Advances in the Valorization of Jackfruit Waste for the Development of Value-Added Products pp. 120-134

Rangina Brahma and Subhajit Ray

Enzyme-Assisted Water Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Garcinia Mangostana Linn pp. 135-149

Poh-Lee Tan, Kelvin Quai-Siang Soo, Yih-Phing Khor, Faridah Abas and Chin-Ping Tan

Volume 9, issue 1, 2022

Fusion of Tea Infusion and Bakhar (Starter of Ethnic Liquor Haria) to Develop “Tea Haria”: A Novel Approach to Ferment Tea with Insight into in Vitro Biochemical Attributes and Metabolomics pp. 1-17

Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sourav Chakraborty, Sukanya Acharyya, Sahadeb Sarkar and Malay Bhattacharya

Whey Fortified Ready-to-Reconstitute Elephant Apple (Dillenia Indica) Juice Powder: Methodical Optimization, Micro-Structural and in Vitro Digestion Analyses pp. 18-45

Udangshree Borah, Rimki Boruah, Sahijul Islam, Abhijit Borah, Ananta Saikia, Robin Boro, Hemanta Saikia, Srikanth Mutnuri, Anasuya Ganguly, Rinku Baishya, Lakshi Saikia and Manashi Das Purkayastha

Characterization and Storage Stability Study of Guava and Mango Wood Smoked Induced Spiced Cultured Milk (Raita) pp. 46-54

Arghya Chaudhuri, Aditya, Himanshu Mishra, Sachin Patidar, Hameedur Rehman, Lokesh Choudhary and Kumar Ctm

Effect of Kinema Flour on Qualitative Properties of Biscuit pp. 55-63

Subhajit Ray

Effects of Processing Methods on the Chemical Properties of Sprouting Leaf (Bryophyllum Pinnatum) pp. 64-79

Omah Ec, Ugwu Ce, Nweze Bc, Akah Np and Ofoegbu Dc

Effects of Wrapping Materials on the Microbial Population of Steam Bean Pudding (Moimoi) pp. 80-93

Omorodion Nnenna Jp and Wisdom John

Effect of Temperature on the Rheological Properties of African Yam Bean (Sphenostylis Stenocarpa) Seed Flour pp. 94-99

Jeremiah Friday Igwe and John Ikechukwu Eze

Nutritional and Antinutritional Properties of Novel Milk Beverages Produced from African Breadfruit, Tigernut, Coconut and Date Fruit pp. 100-110

Ogbuele Chinedu O, Nwabueze Titus U, Enyi Chukwunwike U, Okorie Chinasa, Emecheta Wisdom N and Iwuamadi Adaobi C

Comparative Analyses of Impact of Varying Germination Periods on Malt Quality and Wort Characteristics of Sorghum Bicolor (L) Moench and Sorghum Vulgare Varieties pp. 111-119

Owuama Ci, Apanpa Ot, Mbahi Ma and Owuama Pm

Volume 8, issue 2, 2021

A Mathematical Model for Dehydration by Successive Pressure Drops: Simulation of Discarded Potatoes Dehydration pp. 26-39

Sebastian Gutierrez-Pacheco, Joahnn H Palacios, Alfonso Parra-Coronado and Stéphane Godbout

Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability pp. 40-49

Nazir Kizzie-Hayford, Jerry Ampofo-Asiama, Susann Zahn, Doris Jaros and Harald Rohm

Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour pp. 50-57

Anish Dangal, Anish Dhakal, Rajesh Shah, Diksha Timsina and Sangam Dahal

Improving the Storage Quality of Eggplants (Solanum Aethiopicum L.) Fruit using Aloe Vera Gel Coating pp. 58-66

Rosemond Godbless Dadzie, Robert Sarpong Amoah, Jerry Ampofo-Asiama, Bright Quaye, Nazir Kizzie-Hayford and Ernest Ekow Abano

Volume 8, issue 1, 2021

Quality Evaluation of Instant Mosa (A Fried Maize Based Snack) Produced from Fermented Maize and Sorghum Flour pp. 1-8

Abdus-Salaam R.b, Arohunmolase A.c and Kareem K.o

Reduction of Aflatoxins and Microorganisms in the Koura-Koura Produced in Burkina Faso with Spices and Aromatic Leaves pp. 9-17

Yamkaye Aicha Sawadogo, Hama Cisse, Zongo Oumarou, Filbert Nikiema, Yves Traore and Aly Savadogo

Effect of Blanching Time and Drying Method on Quality of Black Pepper (Piper nigrum) pp. 18-25

Suchana Paul, Rumman Ara, Munshi Rashid Ahmad, Pradip Hajong, Gourango Paul, Md Shahriar Kobir and Md Hafizur Rahman

Volume 7, issue 2, 2020

Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends pp. 136-143

Emelike N.J.t, Ujong A.e and Achinewhu S.c

Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion pp. 144-153

Gervase Ikechukwu Agbara, Iliya Ishira, Litini Afodia Kassum and Hadiza Kubura Lawan

Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products pp. 154-162

Oluranti Mopelola Lawal, Badejo Adebanjo A and Fagbemi Tayo Nathaniel

Utilization of Food Processing Technologies by Women Farmers in Umuahia Agricultural Zone, Abia State, Nigeria pp. 163-170

Nzeakor F. C and Ukoha J. C. I

Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters pp. 171-177

Orhevba B. A and Ajiboye M. O

Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat pp. 178-188

Akinyede A. I, Akande M. O, Babatuyi C. Y and Oguntuase S. O

Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder pp. 189-201

Bio Sigui Bruno Bamba, Marie Stella Hermance Akre, N’Guessan Ysidor Konan, Ayemene Cedrick Ardin Komenan, Joelle-Annabelle N’gouin and Yade Rene Soro

Preservative Effects of Ginger (Zingiber officinale), Tumeric (Curcuma longa) Extract and Citric Acid and Pasteurization on the Nutritional Quality and Shelf Life of Tiger-Nut Non-Dairy Milk pp. 202-211

Olasunmbo A Ajayi and Toluwalope I Bankole

Volume 7, issue 1, 2020

Chemical Changes Associated with Repetitive Re-Use of Vegetable Oil during Deep Frying of Bean Cake, Plantain and Yam pp. 1-8

Osunrinade O.a, Jimoh K.o and Babalola J.o

The Oils Refining Process and Contaminants in Edible Oils: A Review pp. 9-47

Souleymane Zio, Hama Cisse, Oumarou Zongo, Flibert Guira, Francois Tapsoba, Namwin Siourime Somda, Fatoumata Hama-Ba, Laurencia Toulsoumde Songre-Ouattara, Cheikna Zongo, Yves Traore and Aly Savadogo

Modelling and Optimization of Rice (Oryza sativa L.) Paddy Pre-Treatments for Optimum Chemical Property using Response Surface Methodology pp. 48-58

Osunrinade Oludolapo A and Akinoso R

An Assessment of Food Hygiene Practices among Food Vendors in Some Selected Basic Schools in the Birim Central Municipality pp. 59-68

Esther Korkor Djidjor, Jerry Worlanyo Ohene-Asah, Ibrahim Nshinmi Iddrisu and Joanna-Dzeagu Kudjodji

Effects of Inclusion of Processed Grapefruit Pulp on Wheat Flour Biscuit pp. 69-77

Roland Monday Kayode, Victor Ephraim Edem, Niyi Julius Ogundun, Rilwan Olaitan Ajibola and Bukola Idowu Kayode

Understanding Mcdonalds Nutrition Facts using Discriminant Analysis and Neural Network pp. 78-87

Yeong Nain Chi and Orson Chi

Effect of Boiling and Roasting on the Nutrients, Phytochemical and Functional Properties of Red and Green Cultivars of D. Bulbifera Flours pp. 88-99

Ani J.c, Onwurafor E.u and Ogunseye Y. Y

Quality Attributes of Cheese Produced from Goat’s Milk Supplemented with Coconut Milk pp. 100-109

Aniekpeno Isaac Elijah, Victor Ephraim Edem and Iniobong Ime Harrison

Biochemical Composition and Consumption Risk of Leafy Vegetables Puts and Babenda Cereals Produced in Five Cities in Burkina Faso pp. 110-124

Tarnagda Bakary, Zongo Oumarou, Traore Korotimi, Nikiema Fulbert, Sourabie Bernadette Pane, Drabo Koine Maxime, Traore Yves and Savadogo Aly

Effects of Melon Seed or Soybean Meal Supplementation on the Physicochemical and Sensory Properties of Incompletely Peeled Cassava Garri pp. 125-135

Gervase Ikechukwu Agbara and Ibekwe Paulina Chikaodili