Journal of Food Technology Research

2014 - 2025

From Conscientia Beam
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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

Volume 6, issue 2, 2019

Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment pp. 57-71

Abakar Idriss L, Abdelsalam Tidjani, Essodolom Taale, Abdoullahi Hissein O, Abel Tankoano and Savadogo Aly

Volume 6, issue 1, 2019

Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande) pp. 1-17

Lynda Arkoub-Djermoune, Salima Bellili, Lamia Khenouce, Farida Benmeziane, Khodir Madani and Lila Boulekbache-Makhlouf

A Review: Role of Inulin in Animal Nutrition pp. 18-27

Muhammad Waseem Birmani, Aamir Nawab, Muhammad Waseem Ghani, Guanghui Li, Mei Xiao and Lilong An

Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour pp. 28-36

Iheagwara M. C, Chibuzo I. H and Ibeabuchi J. C

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga pp. 37-48

Cissé Hama, Zongo Oumarou, Tarnagda Bakary, Abdoullahi Hissein Ousman, Kagambèga Boureima, Ouédraogo Abasse Ganamé, Sawadogo Adama, Traoré Yves and Savadogo Aly

Screening of Mycotoxins Producer Fungal and Aflatoxins Level in Dried and Smoked Fish (Clarias Sp.) and (Oreochromis Sp.) from Lake Fitri - Chad pp. 49-56

Abdoullahi Hissein Ousman, Guira Flibert, Abdelsalam Tidjani, Nikiéma Fulbert, Kabré Elie, Bazié Bazoin Sylvain Raoul, Abakar Idriss Lawane and Savadogo Aly

Volume 5, issue 1, 2018

The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime pp. 1-9

Eliane-Flore Eyenga, Delphine Mapiemfu-Lamare, Josiane Emilie Mbassi, Francis Ajebesone Ngome and Michael Akem Dingwan

Physicochemical and Rheological Characterization of Goat Whey pp. 10-18

Freire L.A.c and Pereira C.g

Duration of Freezing Influences Sensory Attributes of Cassava (Manihot esculenta Crantz) and Plantain (Musa paradisiaca AAB) pp. 19-27

Mbassi Josiane E. G, Mapiemfu-Lamare D, Eyenga Eliane F and Ngome A. F

Edible Films and Coatings: A Good Idea from Past to Future Technology pp. 28-33

Beyza H Ulusoy, Fatma K Yildirim and Canan Hecer

Volume 4, issue 2, 2017

Assessment of Government Feeding Programme on Improved Nutritional Health Status of Secondary School Students in Maiduguri, Borno State pp. 32-39

Sumayya Abdulkarim Tijjani, Adamu Balami and Kamar Abdulkadir

Effect of Soaking on the Nutritional Values of Kordala (Maerua Pseudopetalosa) Seeds Grown in Kordofan Region, Sudan pp. 40-45

Elrady E Bukhari Holli, Abdelazim A.M Nour and Adam Ismail Ahmed

Palm Kernel Separation Efficiency and Kernel Quality from Different Methods Used in Some Communities in Rivers State, Nigeria pp. 46-53

Akusu O.m, Kiin-Kabari D.b and Barber L.i

Volume 4, issue 1, 2017

Remotion of Hydrogen Sulfide in Absorption Column pp. 1-6

F. G. M Porto, M. L Begnini and e J. R. D Finzer

Experimental Model Validation and Control of a Lactic Fermentation Process pp. 7-15

Dan Selișteanu, Monica Roman and Dorin Șendrescu

Management of Food Shelf Life and Energy Efficiency with Adaptive Food Preservation System (AFPS) Appliance pp. 16-31

Tsang H.F Andrew and Yung Kc

Volume 3, issue 2, 2016

Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology pp. 63-71

Peluola-Adeyemi O.a, Obi T.e and Ugbogu D.i

Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties pp. 72-87

Mohamed N. F Hamad, Magdy M Ismail and Reham K. A El-Menawy

Mobile Food Consumption Monitoring Application pp. 88-98

Negin Hamzeheinejad and Hannyzzura Pal @ Affal

Design of Experiment - Optimization of HPLC Analysis of Vitamin A and E in Margarine and Vegetable Oil pp. 99-104

Lorinc Garai

The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi pp. 105-109

Hatice Siçramaz, Ahmet Ayar and Eda Nur Ayar

Volume 3, issue 1, 2016

Effect of Sodium Alginate Coating with Ascorbic Acid on Shelf Life of Raw Pork Meat pp. 1-11

D Gammariello, A. L Incoronato, A Conte and M. A Del Nobile

Evaluation of Phytochemical Constituents of the Fruits of Cucumis Sativus Linn. For their Hepatoprotective Activity by Molecular Docking Studies pp. 12-22

Subbarayan Bothi Gopalakrishnan, Thangaraj Kalaiarasi and Shanmugam Gnanendra

The Particle Size and Thermal Properties of Flour from three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria pp. 23-27

Kiin-Kabari David Barine and Njoku Victor

Protective Effects of Sweet Orange Peel (Citrus Sinensis L.) The Induction of Micronuclei Induced by Cyclophosphamide in Human Peripheral Lymphocytes pp. 28-35

Ekhlas Mohammed F Al –Taai

Nutrient Composition, Amylose Content and Pasting Characteristics of Some Elite Accessions of Nerica Rice pp. 36-47

Anuonye J.c, Chinma C.e, Olukayode J and Suleiman A

Rheological Studies of Texture-Modified Chicken Rendang with Tapioca and Sago Starches as Food Thickener for Patients with Dysphagia pp. 48-54

Z. A Syahariza, Nuraihan A.z, Norziah M.h and A Fazilah

Effect of Contamination by Fungi and Yeast on the Physiochemical Characteristics of Gum Arabic Stored in Semi-Desert Climate of Khartoum City, Sudan pp. 55-62

Fathia A Adam, Abdelmonem M Abdellah, Hago M Abdel-Magid and Mohamed E Osman

Volume 2, issue 2, 2015

Physiological Effects of Some Artificial and Natural Food Coloring on Young Male Albino Rats pp. 21-32

Abdellah A Dafallah, Abdelmonem M Abdellah, Emam A Abdel-Rahim and Sherif H Ahmed

Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars pp. 33-45

Ezeama C.f and Amajor J.u

Volume 2, issue 1, 2015

Evaluation of the Phytochemical, Antioxidant and Antimicrobialproperties of Extracts from Chrysophyllum Albidum (African Star Apple) Leaf pp. 1-10

Oguntoyinbo O.o, Abdus-Salaam R.b, Bello W.a and Ifesan B.O.t

Empirical Study on the Relationship between Market Share, Advertising Density and Ratio of Sales pp. 11-20

He Yucheng, Ding Wenna, Zhang Qian, Yang Guang and Li Fangqiang