International Journal of Food Science and Biotechnology

Volume 2, Issue 2, May 2017

  • Evaluation of Quality Characteristics of Soy Fortified Wheat-Cassava Composite Bread

    Oluwatoyin Oluwole, Olubunmi Ibidapo, Olajumoke Odediran, Sulaimon Kosoko, Samuel Owolabi, Adetutu Adeyoju, Joy Onyibe, Deborah Ibekwe

    Issue: Volume 2, Issue 2, May 2017
    Pages: 38-42
    Received: 24 January 2017
    Accepted: 21 February 2017
    Published: 10 April 2017
    DOI: 10.11648/j.ijfsb.20170202.11
    Abstract: Preliminary studies of proximate composition, physical characteristics and sensory properties of bread formulated from blends of Soy protein isolate (SPI), High Quality Cassava Flour (HQCF) and wheat flour (WF) were carried out. Soy protein isolate and HQCF were used to replace wheat flour at 10, 15 and 20%. Proximate, physical characteristics were... Show More
  • The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk

    Ooreofe F. Borode

    Issue: Volume 2, Issue 2, May 2017
    Pages: 43-50
    Received: 16 December 2016
    Accepted: 29 January 2017
    Published: 12 April 2017
    DOI: 10.11648/j.ijfsb.20170202.12
    Abstract: Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natu... Show More
  • Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda

    Fildaus Nyirahabimana, Placide Uwimana

    Issue: Volume 2, Issue 2, May 2017
    Pages: 51-55
    Received: 4 February 2017
    Accepted: 18 February 2017
    Published: 14 April 2017
    DOI: 10.11648/j.ijfsb.20170202.13
    Abstract: In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardio... Show More
  • Medical Significance of CoQ10 and Its Enhanced Production Using Potential Producer Microorganisms

    Mushimiyimana Henriette, Mukama Omar, Ndikubwimana Jean De Dieu, Mukasekuru Marie Rose, Xiao-Dong Gao, Bemena Léo

    Issue: Volume 2, Issue 2, May 2017
    Pages: 56-66
    Received: 20 March 2017
    Accepted: 27 March 2017
    Published: 15 April 2017
    DOI: 10.11648/j.ijfsb.20170202.14
    Abstract: Coenzyme Q10 is a polyphilic molecule resembling to vitamin structure. In the cell, CoQ10 is produced from hydrophobic isoprenoid chain conjugation with benzoquinone ring. Naturally, various ubiquinone (UQ) can be produced by yeast and microorganisms and present in human as CoQ10. It plays a critical role in human health given its use as medicine, ... Show More
  • Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits

    Ibidapo Olubunmi Phebean, Ogunji Akinyele, Akinwale Toyin, Owolabi Folasade, Akinyele Olabisi, Efuribe Nnenna

    Issue: Volume 2, Issue 2, May 2017
    Pages: 67-72
    Received: 24 January 2017
    Accepted: 25 February 2017
    Published: 24 May 2017
    DOI: 10.11648/j.ijfsb.20170202.15
    Abstract: Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 a... Show More