Objective: Food provision within the institutional environment is important and goes beyond satisfying the physiological need for food to other matters such as overall health and wellbeing which are of core importance to individuals. There is a paucity of data as regards food and...
Open access
Research Article10.9734/AFSJ/2018/43579
It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In...
Open access
Research Article10.9734/AFSJ/2018/43677
Aims: This study was conducted in order to assess the effect of different extraction methods on the physicochemical properties of coconut oil. Study Design: Coconut harvesting, cleaning, oil extraction, quality analysis. Place and Duration of Study: General Science Laboratory, Sc...
Open access
Research Article10.9734/AFSJ/2018/43263
Aims: The aim was to produce and evaluate the properties (proximate and functional) of pasta from blends of local rice (Oryza sativa), white cowpea beans (Vigna unguiculata) and orange-fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluat...
Open access
Research Article10.9734/AFSJ/2018/43115
This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...
Open access
Research Article10.9734/AFSJ/2018/43069
Endemic goiter and associated iodine deficiency disorders (IDD) are prevalent in south west Nigeria. The present study was undertaken to identify the role of dietary goitrogen in the etiology of endemic goiter. Perchlorate, fluoride, nitrate, bromide, chloride, phosphate and cyan...
Open access
Research Article10.9734/AFSJ/2018/42750
Aims: The aim of the study was to produce yoghurt from milk extract of tigernut (Cyperus esculentus) using lactic acid bacteria isolated from locally fermented milk (nono) with specific objectives of comparing the proximate composition of tigernut- yoghurt with a popular yoghurt...
Open access
Research Article10.9734/AFSJ/2018/42984
Aims: The present study aimed at identifying secondary metabolites produced during the growth of Lactococcus lactis sp. strain Study Design: The bacteria strain was grown at different time intervals. Place and Duration of Study: The work was done at the Microbiology and Fermentat...
Open access
Research Article10.9734/AFSJ/2018/43310
Allium cepa (onion) and Allium sativum (Garlic) are commonly used as spice in food preparation and source of nutrient around the globe. Additionally, they are used in the treatment of several diseases associated with metabolism. In this study phytochemical constituent, proximate...
Open access
Research Article10.9734/AFSJ/2018/43165
Background and Aim: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products such as milk (usually cow milk). Recently, health-conscious individuals do not often consume ice cream because they are lactose intolerant. Hence...
Open access
Research Article10.9734/AFSJ/2018/42663