International Journal of Food Science and Biotechnology

Volume 3, Issue 1, March 2018

  • Effect of Drying Temperature on the Chemical Qualities of Breadfruit

    Adeoye Babatunde Kazeem, Alao Adeyinka Idowu, Famurewa John Alaba Victor

    Issue: Volume 3, Issue 1, March 2018
    Pages: 1-6
    Received: 5 December 2017
    Accepted: 14 December 2017
    Published: 5 January 2018
    Abstract: Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industr... Show More
  • Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp

    Olugbenga Olufemi Awolu, Grace Oluwaseun Okedele, Modupe Elizabeth Ojewumi, Funmilayo Grace Oseyemi

    Issue: Volume 3, Issue 1, March 2018
    Pages: 7-14
    Received: 2 October 2017
    Accepted: 5 December 2017
    Published: 19 January 2018
    Abstract: Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of ba... Show More
  • Exploring the Effects of Biofield Energy Treated Vitamin D3 on Bone Health Parameters in MG-63 Cell Line

    Rolando Baptista Piedad, Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Mayank Gangwar, Snehasis Jana

    Issue: Volume 3, Issue 1, March 2018
    Pages: 15-22
    Received: 2 January 2018
    Accepted: 12 January 2018
    Published: 22 January 2018
    Abstract: The aim of the present experiment is to define the potential of Consciousness Energy Healing based vitamin D3 and DMEM medium on various bone health parameters such as alkaline phosphatase enzyme (ALP) activity, collagen level, and bone mineralization. Both the test items (TI) i.e. vitamin D3 and DMEM medium were divided into two parts. The test sa... Show More
  • Physico-chemical Properties and Sensory Attributes of Butter Produced from Peanut, Crayfish and Ginger

    Afolabi Saheedat H., Okache Thomas A., Eke Michael O., Alakali Joseph S.

    Issue: Volume 3, Issue 1, March 2018
    Pages: 23-32
    Received: 12 June 2017
    Accepted: 21 June 2017
    Published: 29 January 2018
    Abstract: Butters were produced from blends of peanut (100%), peanut and crayfish (80:20), peanut and ginger (90:10) and peanut. crayfish and ginger (70:20:10). The 100% peanut butter served as the control. The effects of the substitution on the proximate composition, amino acid profile and mineral content of the butter were investigated. Results showed that... Show More
  • Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months

    Kembabazi Stellamaris, Mutambuka Martin, Marta Vicente-Crespo

    Issue: Volume 3, Issue 1, March 2018
    Pages: 33-39
    Received: 23 January 2018
    Accepted: 6 February 2018
    Published: 21 March 2018
    Abstract: Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein Energy Malnutrition in western Uganda. The common complementary foods in Ugandan rural areas are staple cereals gruels an... Show More