Article ID : 2021/JAFSAT/10802 : FUNCTIONAL AND PASTING PROPERTIES OF BLENDED FLOUR MIXES OF MALTED MILLET AND RIPE CARDABA BANANA AS COMPLEMENTARY FOOD

ADEOLA O. OMOJOKUN a,b* AND EZEKIEL T. OTUNOLA b

a Food Hygiene Programme, Ondo State College of Health Technology, P. M. B 791, Akure, Ondo State, Nigeria.
b Department of Food Science and Engineering, Ladoke Akintola University of Technology, P. M. B 4000, Ogbomoso, Oyo State, Nigeria.

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 Article ID : 2021/JAFSAT/10203: NUTRIENT COMPOSITION OF Piper umbellatum Linn LEAVES

D. E. PETERS a*, S. R. BARADUM a AND R. C. OHIRI a
a Biochemistry, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria.

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Article ID : 2021/JAFSAT/9905: FROZEN STICK KIMPUL: PRODUCT CHARACTERISTICS AND FINANCIAL ASPECTS
DIANA PUSPITASARI a*, FUNGKI SRI REJEKI a AND ENDANG RETNO WEDOWATI a
a Department of Agro-Industrial Technology, University Wijaya Kusuma Surabaya. Surabaya 60225, Indonesia.

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Article ID : 2021/JAFSAT/9606:ORGANOLEPTIC CHARACTERISTICS OF BREAD DEVELOPED BY SUPPLEMENTING LEAVES OF MORINGA AND FENUGREEK
MISHRA SMRITI1 AND MISHRA SUNITA1*
1Department of Food Science and Nutrition, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, A Central University, Lucknow Uttar Pradesh, India.

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Article ID : 2018/JAFSAT/6354 : FACTORS AFFECTING PRODUCTION OF BIO-BETACAROTENE FROM Dunaliella salina MICROALGAE
S. POURKARIMI1, A. HALLAJISANI2*, A. ALIZADEHDAKHEL1AND A. GOLZARY3
1Department of Chemical Engineering, Rasht Branch, Islamic Azad University, Rasht,Iran.
2Caspian Faculty of Engineering, School of Engineering, University of Tehran, Rezvanshahr of Gilan,Iran.
3School of Environment, College of Engineering, University of Tehran, P.O.Box 14155-6135, Tehran,Iran.

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Article ID : 2015/JAFSAT/3096 : QUALITY ASSESSMENT OF STORED FRESH CASSAVA ROOTS AND ‘Fufu’ (FERMENTED CASSAVA MEAL) FLOUR PRODUCED FROM STORED ROOTS

S. V. OMOSULI1, A. V. IKUJENLOLA2* AND A. T. ABISUWA3
1Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.
2Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
3Department of Agricultural Engineering Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.
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Article ID : 2016/JAFSAT/4275 : EFFECT OF JAMEED FORM ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES
MOHAMED N. HAMAD1, MAGDY M. ISMAIL2* AND REHAM EL-MENAWY2
1Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt.
2Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
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