International Journal of Food Science and Biotechnology

Volume 5, Issue 1, March 2020

  • Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties

    Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque

    Issue: Volume 5, Issue 1, March 2020
    Pages: 1-5
    Received: 9 November 2019
    Accepted: 9 December 2019
    Published: 6 January 2020
    Abstract: An attempt has been made in the present study to develop aloe vera jelly with honey in a view using it as an anti-diabetic agent for its therapeutic properties. Different aloe vera jellies were prepared with different sweetening agents including honey, sugar and aspartame to make a comparison on the basis of nutrient content, bioactive compounds, o... Show More
  • Microbiological and Sensory Quality of Saponified Dishes (Otong) from Ash Solutions of Oil Palm (E. guineensis) Bunches and Unripe Plantain (M. paradisica) Peels

    Ntukidem Victor Edet, Edima-Nyah Anne Peter, Udo Ifiok Ikpeme

    Issue: Volume 5, Issue 1, March 2020
    Pages: 6-11
    Received: 11 January 2020
    Accepted: 27 January 2020
    Published: 18 February 2020
    Abstract: This study investigated the microbiological quality and sensory properties of saponified dishes (otong) prepared with unripe plantain peel and empty palm bunch ash solutions. Dried unripe plantain peels and palm bunches were incinerated using open pan (charring) and muffle furnace combustion methods. Commercially acquired potash was used as a contr... Show More