Publisher: Science and Education Publishing   (Total: 75 journals)   [Sort by number of followers]

Showing 1 - 75 of 75 Journals sorted alphabetically
American J. of Applied Mathematics and Statistics     Open Access   (Followers: 15)
American J. of Applied Psychology     Open Access   (Followers: 55)
American J. of Biomedical Research     Open Access   (Followers: 2)
American J. of Cancer Prevention     Open Access   (Followers: 12)
American J. of Civil Engineering and Architecture     Open Access   (Followers: 43)
American J. of Clinical Medicine Research     Open Access   (Followers: 8)
American J. of Educational Research     Open Access   (Followers: 70)
American J. of Electrical and Electronic Engineering     Open Access   (Followers: 28)
American J. of Energy Research     Open Access   (Followers: 11)
American J. of Environmental Protection     Open Access   (Followers: 9)
American J. of Epidemiology and Infectious Disease     Open Access   (Followers: 21)
American J. of Food and Nutrition     Open Access   (Followers: 58)
American J. of Food Science and Technology     Open Access   (Followers: 12)
American J. of Infectious Diseases and Microbiology     Open Access   (Followers: 31)
American J. of Information Systems     Open Access   (Followers: 7)
American J. of Materials Engineering and Technology     Open Access   (Followers: 5)
American J. of Materials Science and Engineering     Open Access   (Followers: 8)
American J. of Mathematical Analysis     Open Access   (Followers: 2)
American J. of Mechanical Engineering     Open Access   (Followers: 58)
American J. of Medical and Biological Research     Open Access   (Followers: 10)
American J. of Medical Case Reports     Open Access   (Followers: 3)
American J. of Medical Sciences and Medicine     Open Access   (Followers: 5)
American J. of Medicine Studies     Open Access   (Followers: 3)
American J. of Microbiological Research     Open Access   (Followers: 3)
American J. of Modeling and Optimization     Open Access   (Followers: 2)
American J. of Nanomaterials     Open Access   (Followers: 7)
American J. of Numerical Analysis     Open Access   (Followers: 3)
American J. of Nursing Research     Open Access   (Followers: 6)
American J. of Pharmacological Sciences     Open Access   (Followers: 2)
American J. of Public Health Research     Open Access   (Followers: 27)
American J. of Rural Development     Open Access   (Followers: 7)
American J. of Sensor Technology     Open Access   (Followers: 4)
American J. of Sports Science and Medicine     Open Access   (Followers: 38)
American J. of Water Resources     Open Access   (Followers: 13)
American J. of Zoological Research     Open Access   (Followers: 2)
Applied Ecology and Environmental Sciences     Open Access   (Followers: 25)
Applied Mathematics and Physics     Open Access   (Followers: 3)
Automatic Control and Information Sciences     Open Access   (Followers: 3)
Biomedical Science and Engineering     Open Access   (Followers: 7)
Chemical Engineering and Science     Open Access   (Followers: 47)
Intl. J. of Celiac Disease     Open Access   (Followers: 3)
Intl. J. of Dental Sciences and Research     Open Access   (Followers: 1)
Intl. J. of Econometrics and Financial Management     Open Access   (Followers: 7)
Intl. J. of Physics     Open Access   (Followers: 12)
Intl. Transaction of Electrical and Computer Engineers System     Open Access   (Followers: 2)
J. of Automation and Control     Open Access   (Followers: 8)
J. of Biomedical Engineering and Technology     Open Access   (Followers: 1)
J. of Business and Management Sciences     Open Access   (Followers: 1)
J. of Cancer Research and Treatment     Open Access   (Followers: 4)
J. of Computer Networks     Open Access   (Followers: 8)
J. of Computer Sciences and Applications     Open Access  
J. of Environment Pollution and Human Health     Open Access   (Followers: 7)
J. of Finance and Accounting     Open Access   (Followers: 9)
J. of Finance and Economics     Open Access   (Followers: 13)
J. of Food and Nutrition Research     Open Access   (Followers: 11)
J. of Food Security     Open Access   (Followers: 6)
J. of Geosciences and Geomatics     Open Access   (Followers: 2)
J. of Materials Physics and Chemistry     Open Access   (Followers: 5)
J. of Mathematical Sciences and Applications     Open Access   (Followers: 2)
J. of Optoelectronics Engineering     Open Access   (Followers: 4)
J. of Physical Activity Research     Open Access   (Followers: 4)
J. of Polymer and Biopolymer Physics Chemistry     Open Access   (Followers: 9)
Materials Science and Metallurgy Engineering     Open Access   (Followers: 6)
Nanoscience and Nanotechnology Research     Open Access   (Followers: 20)
Physics and Materials Chemistry     Open Access   (Followers: 2)
Research in Plant Sciences     Open Access   (Followers: 1)
Research in Psychology and Behavioral Sciences     Open Access   (Followers: 3)
Sustainable Energy     Open Access   (Followers: 3)
Turkish J. of Analysis and Number Theory     Open Access   (Followers: 1)
Wireless and Mobile Technologies     Open Access   (Followers: 6)
World J. of Agricultural Research     Open Access   (Followers: 2)
World J. of Analytical Chemistry     Open Access   (Followers: 4)
World J. of Chemical Education     Open Access   (Followers: 6)
World J. of Environmental Engineering     Open Access   (Followers: 3)
World J. of Organic Chemistry     Open Access   (Followers: 7)
Similar Journals
Journal Cover
American Journal of Food and Nutrition
Number of Followers: 58  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2374-1155 - ISSN (Online) 2374-1163
Published by Science and Education Publishing Homepage  [75 journals]
  • Safety Assessment of Street Hot Beverages Made of Coffee, Tea, Milk or
           Cocoa Consumed in Abidjan City

    • Authors: Atobla Koua; Kouadio-Ngbesso Nadège, Oumarou Taffa Fataoulaye, Dadié Adjehi, Niamké Sébastien
      Pages: 23 - 31
      Abstract: In recent years, sale and consumption of hot beverages made of coffee, tea, milk or cocoa powder in street have grown, especially in Abidjan city. Despite the potential of hot beverages to contribute to Ivorian food security, no detailed information on the consumption of hot beverages is available. The aim of this study was to assess the knowledge, attitudes and practices of hot beverage consumers in Abidjan. A questionnaire and direct observation were used to evaluate the effects of these beverages on consumer health. The survey was conducted in the street of five communes of Abidjan where we found consumers of street vendors with coffee carts. The study revealed that tea (38.4%) was the most consumed, followed by coffee drinkers (31%), coffee with milk (16.6%), milk (10.8%) and cocoa powder beverage (3.2%). Consumers that aged ranged from 20 to 34 years consumed more tea (20.2%) and coffee (19.4%). More than half of consumers (50.4%) consumed only one cup per day. The survey revealed that most of consumers (42%) consumed hot beverages in the morning and 24.2% of consumers drank it at any time. Most of tea consumers (24.4%) preferred it with sugar and lemon, according to 7.6% of consumers, it was against tiredness. Coffee was consumed mainly with sugar by 25% of consumers as exciting (16.2%). This study also revealed that coffee consumption was dominated by males (36.2%) and tea was more popular among females (42.3%) than males (37.5%). Unfortunately, hot beverage consumers (5.6%) surveyed reported negative effects such diarrhea (1.2%), nausea (0.6%), vertigo (0.6%) and hand tremors (0.6%) after drinking hot beverage from street beverage vendors. This study is the first that evaluated five hot beverages made of tea, coffee, milk, coffee with milk or cocoa powder consumption from street vendors with coffee carts in Côte d’Ivoire.
      PubDate: 2020-06-01
      DOI: 10.12691/ajfn-8-2-1
      Issue No: Vol. 8, No. 2 (2020)
  • Monosodium Glutamate Level in Kid’s Food and Its Dietary Effects on
           Liver and Kidney Functions in Adult Rats

    • Authors: M.A. Hossain; M.M. Haque, M.A. Aziz, K.N. Sharmin
      Pages: 32 - 36
      Abstract: Youngsters are inclined to pleasing flavor and express a preference for sweetly, salty, and tasty food items than others. That's why monosodium glutamate (MSG) or tasting salt is using enormously in kid’s food items to increase palatability known as umami taste though it has adverse impacts on health. The purposes of this study were to determine of MSG level in kid’s items such as chips and noodles spices that are randomly taken by them and also its dietary consequences on liver and kidney functions in albino adult rats. The quantitative analysis was done by using the UHPLC system and 36 adult albino rats were used in this study for dietary intervention. The results showed that the overall mean value of MSG in imported chips was about doubled than the local brand. The MSG levels of the noodles spice varied from local to import and brand to brand which extended from 3.87±0.21-7.33±1.62 g/kg. Bodyweight of rats was significantly raised after the oral intervention of about 45.68%, 56.19% substantial in treatment 1(0.5 mg/g body weight of MSG) and treatment 2(1.5 mg/g body weight of MSG) respectively confronted with of about 22.59% in the control group. On regard to liver functions, the level of serum Alanine aminotransferase (ALT) was significantly (p < 0.05) increased but on the contrary, Albumin and Bilirubin were decreased with an uplift of MSG in treated rats compared to the control. MSG had antagonistic impacts on kidney functions as serum creatinine was significantly increased (35.48, 77.42%) inT1 and T2 group rats and serum urea was also increased in treated animals contrasted with the control group. The results unveiled that MSG at a low dose may causes an adverse outcomes on the hepatic and renal functions.
      PubDate: 2020-06-14
      DOI: 10.12691/ajfn-8-2-2
      Issue No: Vol. 8, No. 2 (2020)
  • Production and Evaluation of Pasta Using Two Varieties of Cassava Flour
           Enriched with African Yam Bean

    • Authors: Agbaeze Theresa; Okoronkwo Christopher, Nganezi Nuria, Iwuagwu Mary
      Pages: 37 - 39
      Abstract: Composite flour of two varieties of Cassava (TMS 419 and NR 8082) and African yam bean was used to produce pasta. Cassava was processed into flour using the processing methods: Peeling, washing, grading, dewatering, oven drying, fine milling and sieving. TMS 419 had higher emulsion capacity (15.56%), water absorption capacity (2.59%) and higher swelling index (1.54%) than NR 8082. Wettability and foaming capacity of NR8082 was however higher than that of TMS 419. TMS 419 had higher ash and fibre content than NR 8082. There was no significant difference between the two cassava varieties. NR 8082 contained more starch than 419, pasta produced from the flour were all acceptable to the panelist. Cassava has good potentials and would serve as a substitute to wheat flour in pasta production.
      PubDate: 2020-06-27
      DOI: 10.12691/ajfn-8-2-3
      Issue No: Vol. 8, No. 2 (2020)
  • Preservation of the Nutritional Quality of Soymilk by Heat Treatment

    • Authors: Adeniyi P.O; Ajayi K.
      Pages: 40 - 46
      Abstract: Household soymilk preparation is labor intensive and time consuming, hence, in order to encourage soymilk consumption there is need for safe, easy, available, accessible and affordable measure of preserving the nutritional and safety quality for at least a few days after preparation even in areas of poor power supply that makes refrigeration unreliable. This experimental study was therefore designed to determine the effect of boiling for three consecutive days on the nutritional, physical, sensory and microbial properties of soymilk with a view of preserving the milk for consumption within the first three days after preparation. Soymilk was prepared using standard procedure. A sample was taken on the day of production (SM0) and set as control. This was subjected to boiling for 5 minutes twice a day (morning, 7a.m. and evening, 5p.m.) without covering the pot for three consecutive days and samples were designated as SM1, SM2 and SM3 respectively. Proximate composition, thiamine, riboflavin, niacin, vitamin C, mineral composition as well as pH, viscosity, specific gravity, microbial status and sensory properties were assayed using standard analytical methods. Mean data were compared using analysis of variance at p ≤ 0.05. Nutritional components of the soymilk sample increased with increase in days of preservation by boiling but the moisture content reduced significantly relative to control. Similarly specific gravity and viscosity increased while the pH reduced, though not significantly, throughout the experimentation period. The soymilk samples were free of coliforms throughout the preservation period while the microbial load fell within acceptable range for safe consumption. The sensory scores for taste, mouth feel, aroma and overall acceptability throughout the experimentation period was 8 which denotes ‘like very much’ except for color which reduced significantly to 7.79 in SM3 which is still acceptable. Boiling of soymilk for three consecutive days after production did not adversely alter its nutritional, physical, microbial and sensory properties except color which was impaired at the third day. Household preservation of soymilk by boiling should encourage its consumption especially in areas where refrigeration is not easily available.
      PubDate: 2020-07-27
      DOI: 10.12691/ajfn-8-2-4
      Issue No: Vol. 8, No. 2 (2020)
  • Nutritional Analysis of Varied Processing and Complementary Food
           Formulations with Sorghum, Cowpea and Carrot

    • Authors: Hadiza Kubura LAWAN; Mamudu Halidu BADAU, Elizabeth Chinyere CHIBUZO, Fannah Mustapha ADAM
      Pages: 47 - 53
      Abstract: The effects of sorghum cultivars (pelpeli and chakalari white), sorghum processing methods (undehulled, roasted and malted), cowpea (0%, 30%) and carrot (0%, 10%) supplementations on amino acids profiles and micronutrients of complementary food produced from several formulations were evaluated. The flours of sorghum, cowpea and carrot were blended guided by 2x2x3x2 factorial design experiment plus one commercial sample as control in producing 25 complementary food formulations. Amino acid profile, vitamin and mineral contents of complementary food produced from 25 complementary food formulations were determined using standard methods. Amino acid profile was determined with Technicon Sequential Multi sample (TSM) Amino Acid Analyzer after the samples have been dried, defatted, hydrolyzed and evaporated. Atomic Absorption Spectrophotometer (AAS) and High Performance Liquid Chromatography (HPLC) were used to determine minerals and vitamins contents of the complementary foods, respectively. Data obtained were statistically analyzed. Complementary foods that were fortified with cowpea had higher scores of most of the essential amino acids than in unprocessed samples. There was slight increase in vitamins in malted fortified formulations than in unprocessed and unfortified formulations. Malted Sorghum cultivars that were fortified with cowpea and carrot had higher mineral contents than roasted samples. Malting had significantly improved the minerals of the complementary food formulations.
      PubDate: 2020-08-04
      DOI: 10.12691/ajfn-8-2-5
      Issue No: Vol. 8, No. 2 (2020)
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Tel: +00 44 (0)131 4513762

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