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Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)
Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

Peluola-Adeyemi, Oluwaranti Abiodun.,Bolaji, Olusola Timothy., Adepoju, Philip Adeleke., Adeyeye, Samuel Ayofemi Olalekan., Bello, Ifedayo Emmanuel

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 704 | 704

Effect of Stephania abyssinica Leaves Powder Supplementation on some Biochemical Parameters and Immune-Nutritional Status of Malnourish early-Weaned Rats
Effect of Stephania abyssinica Leaves Powder Supplementation on some Biochemical Parameters and Immune-Nutritional Status of Malnourish early-Weaned Rats

Yolande Ndemanou Feudjio., Raymond Simplice Mouokeu., Monique Odette Kamtchueng., Jules-Roger Kuiate., Christopher Tume

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 724 | 724

In Vivo Glycemic Index Evaluation and Characterization of Maize and Kidney Bean Composite Flour
In Vivo Glycemic Index Evaluation and Characterization of Maize and Kidney Bean Composite Flour

Onyebuchi, Ferdinand Martina., Ochelle, Paul Ohini., Ekeh, Mike Ojotu

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 781 | 781

Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry
Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry

Bolaji Olusola Timothy., Apotiola, Zaccheaus Olasupo., Ojo, Tolulope Ibukun., Abdussalaam, Rofiat Bolanle., Akoro, Seide Modupe., Ogunsola Olawale Adebayo

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 741 | 741

Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt
Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt

Eucharia Onwurafor., Jane Ani., Nneka Uchegbu., Gregory Ziegler

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 768 | 768

The Effect of Different Processing Treatments on the Proximate Composition and Functional Properties of Maize-Mung bean Composite Flours
The Effect of Different Processing Treatments on the Proximate Composition and Functional Properties of Maize-Mung bean Composite Flours

Offia Olua, B. I., Onwuzuruike, U. A., Nwankpa, M. A

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 858 | 858

Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market
Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market

Ndife Joel., Onwuzuruike, Uzochukwu Anselm., Osungboun Oluwafunmike

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 763 | 763