Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal Cover
Food Science and Quality Management
Number of Followers: 9  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2224-6088 - ISSN (Online) 2225-0557
Published by IISTE Homepage  [37 journals]
  • Journal coverpage

    • Authors: Journal Editor
      Abstract: Journal coverpage
       
  • Evaluation of Phytochemical Content and Antioxidant Capacity of Processed
           Fenugreek (Trigonella foenum-graecuL.) Flour Substituted Injera

    • Authors: Daniel Daka Godebo; Engida Dessalegn
      Abstract: Injera, is cultural food of some East African Countries particularly Ethiopia, Eritrea and to some extent Somalia which prepared from cereals such as teff, sorghum and maize. Fenugreek (Trigonella foenum-graecum L.) provides various active compounds that are essential for health promotion, disease prevention and food preservation. It can be exploited as functional and nutritional foods as well as therapeutic agent. This study was conducted to evaluate phytochemical contents and antioxidant capacity of fenugreek (roasted, germinated or raw) flour substituted teff injera. Phytochemical contents of total flavonoid content (TFC) and total condensed tannin content (TCTC) of fenugreek substituted injera were determined using aluminum chloride colorimetric and vanillin HCl assay methods respectively.  DPPH (2, 2-Diphenyl-1-Picrylhydrazyl) scavenging (%) and reducing power were taken as evaluation parameters for determination of antioxidant capacity of fenugreek substituted injera. The highest TFC (117.4 ± 1.56 mg of cathechin equivalent/g of dried extract) and TCTC (18.44 ± 0.48 mg of cathechin equivalent/g of dried extract) contents were found in 5% roasted and 5% raw fenugreek substituted injera respectively. The 5% roasted fenugreek substituted injera showed strongest, DPPH radical scavenging activity (IC50 = 0.27 ± 0.05 mg/mL) and ferric ion reducing power (IC50 =0.89 ± 0.05 mg/mL) than the other tested injera samples. In conclusion substitution of processed (roasted and germinated) fenugreek flour with teff flour showed more improvement in antioxidant capacity and total flavonoid content than that of raw fenugreek flour substituted injera. Keywords: Phytochemical contents, Antioxidant capacity, processed fenugreek flour, teff flour
      DOI : 10.7176/FSQM/92-01 Publication date: December 31st 2019
       
  • Pesticides Use, Practice and Its Effect on Honeybee in Ethiopia: A Review

    • Authors: Zekiros Fikadu
      Abstract: Honeybees play an essential economic role in the pollination of crops. Farmers were buying, storing, and use pesticides on cultivated plants with no or little consideration of the effect on honeybees. In Ethiopia, pesticide poisoning of honeybees has increased from time to time, and beekeepers also lose their colonies due to unwise use and improper practice of pesticides. Ethiopia has developed a legal framework on pesticide registration, distribution, and use. But regulations are not strictly implemented by the farmers, and it needs enforcement. Farmers use pesticides on crops with no or little consideration on the effect of honeybees, and the use of pesticides harmful to pollination service, behavior, communication, forage resource, poisoning, and contaminated hive products. Effective communication between beekeepers and crop growers while spraying is required to minimize the impact of pesticides on honeybees. Research should focus on the effects of pesticide use on honeybees and the means of reducing its impact. Keywords: Effect, Honeybee, Pesticide, Pollination, Use
      DOI : 10.7176/FSQM/92-02 Publication date: December 31st 2019
       
  • Progress of Coffee (Coffea arabica L) Hybridization Development Study in
           Ethiopia: A Review

    • Authors: Dula Geneti
      Abstract: Ethiopia being the center of origin and genetic diversity of Arabica coffee is lucky in this regard. Despite the existence of high genetic diversity in coffee population that provides immense opportunities for improvement program, shortage of improved hybrid varieties is the major one. It is obvious that research work carried out so far on coffee genetics and breeding was not adequate to address these diverse agro-ecologies of the country. Hybridization study through heterosis and combining ability analysis are some of the basic breeding tools to address such problems. Some studies had been conducted on assessment of heterosis and combining ability analysis for yield and morphological characters of coffee in Ethiopia and the presence of heterosis was reported in crosses of selected indigenous C. arabica L. varieties in Ethiopia under different set of studies mainly due to presence of diverse parental lines. These results clearly suggested that the possibility to bring significant coffee improvement through heterosis and combining ability analysis. Therefore, continuous crossing program should be required to acquire many more cross combinations for intensive and extensive evaluation to develop better performing and high yielding hybrids for Ethiopian origin coffee. Keywords: Coffee Arabica, Hybrid, Heterosis and combining ability
      DOI : 10.7176/FSQM/92-03 Publication date: December 31st 2019  
       
  • Productive Performances of Crossbred Dairy Cattle at Holetta Agricultural
           Research Center

    • Authors: Kefale Getahun
      Abstract: This study was conducted to evaluate the productive performances of crossbred dairy cattle at Holetta research center dairy farm. A total of 6685 performance records were used and analyzed to determine the effect of period of calving, season of calving, parity and genetic group. The parameters used us indicator of productive performances were Lactation milk yield (LMY), daily milk yield (DMY) and lactation length (LL). The GLM procedure of SAS 2004 software was used for analysis. The overall least square means and standard errors for Lactation milk yield (LMY), daily milk yield (DMY) and lactation length (LL) were ÷ 2204.05 ± 21.12 kg, 6.88 ± 0.05 kg and 326.69 ± 2.03 days, respectively. Result of fixed effect analysis indicated that calving period, genetic group and parity were significantly (p<0.001) influenced all productive traits. LMY, DMY and LL were sensitive to seasonal variation. Comparisons among the crosses revealed a clear-cut difference among the genetic groups. Milk production in the first generation crosses increased more compared to second generations. There were marked decline in performance among 50% F1 (Borena dam x Holstein Friesian sire), F2 (F1 dam x F1 sire) and F3 (F2 dam x F2 sire) from 2203kg of milk to 1697 and 1522 kg, respectively. The 75% first generation was superior LMY compared with other genetic groups and  produced about 34.2 %, 74.3%, 94.3% and 45.9% more milk than 50% F1, F2, F3 and 75% second generations, respectively. The higher milk yield of 75% first generation and 50% F1 crosses from other genetic groups could be associated with higher heterosis effect in F1, higher milk gene in 75% and longer lactation length. Based on the productive performances evaluation, the results of LMY, DMY and LL of higher grades (> 50%) in the present study revealed that performances were continued to increase with increasing proportion of exotic genes. Keywords: Borena, Ethiopia, Holetta, Holstein Friesian
      DOI : 10.7176/FSQM/92-04 Publication date: December 31st 2019
       
  • Nutritional Composition and Sensory Evaluation of Tapioca Fortified with
           Soy-Coconut Flour

    • Authors: Noah Abimbola .A; Abiaziem Chioma .V
      Abstract: Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soy-coconut flour (100, 80:10:10, 70:15:15, 60:20:20, 50:25:25) to produce tapioca soy-coconut. Proximate, mineral composition and sensory evaluation were determined by standard methods. The proximate composition of tapioca meals ranged in values of 7.67 to 10.67%; 1.03 to 30.09%,  0.24 to 9.80%, 1.26 to 4.71%, 1.08 to 9.14 % and 35.59 to 88.72%    for moisture, crude protein,  fat ,ash, crude fiber  and  carbohydrate respectively. There were increase in the values of tapioca as the level of soy-coconut flour substitution increased and significant differences (p < 0.05) in values obtained for moisture, protein, fat, ash and crude fibre contents. The mineral content of all the samples shows an increase in the value. Fortification of tapioca with soybean and coconut flour significantly increased the nutritional and sensory quality. The sensory evaluation result in terms of overall acceptability shows that 80:10:10 was most preferred than the other fortified samples. Hence fortified tapioca is recommended as safe, nutritious and acceptable food product that can enhance food and nutrition, security among cassava consuming population. Keywords: soybean, cassava, tapioca, fortification, coconut
      DOI : 10.7176/FSQM/92-05 Publication date: December 31st 2019
       
  • Water Safety Practices and Occurrence of Diarrhea Among Children Under
           Five in Different Households of Njemp Community, Baringo County, Kenya

    • Authors: Phyllis Waruguru; Peter M. Chege
      Abstract: Water safety and quality is a key component in public health. Despite substantial progress made during the last decades, 11% of the global population are still not accessing adequate clean water and only 64% are able to access improved sanitation. Household water treatment methods, such as boiling or chlorination, have long been recommended in developing countries. Diarrhea diseases cause major public health problem in children under-five years of age, in addition, Water safety practices has been shown to affect health status. More research has focused on information about water safety practices at household level with minimal information on the relationship between water safety practices and occurrence of diarrhea among children below 5 years. This study was carried out to outline the occurrence of childhood diarrhea in relation to water safety practices. The study adopted a cross-sectional study design. This was among Njemp community in Baringo County, Kenya. Assessed was the household socio-demographic characteristics, sources of water, methods of domestic water treatment and the prevalence of diarrhea. Four hundred and twenty-two (422) households were targeted. However, data is reported for 401 households. Data was collected using a semi-structured questionnaire also the laboratory water analysis from different sources and treatment methods was done to determine the level of E. coli.  Analysis was carried out using SPSS software. Chi-square was used for categorical variables while Pearson’s correlation coefficient was used for non-categorical variables to show the association between water safety practices and occurrence of diarrhea. Results show that majority of mothers (50.6%) were of age 26 – 35 years and married (78.3%). There was no significant difference in the mother’s various ages. The study also notes that most of the respondents (46.9%) had education up to primary level. Findings from household income indicates that majority of households earned less than Ksh. 10,000. River was the main source of water (50.6%). A few (31.2% and 18.2%) used borehole and rainwater respectively. The study found that river was the most contaminated source of water (50 MPN/100 mL) which was unsafe for human consumption according to WHO classification. On water treatment, majority (37.2%) used Moringa oleifera seeds for water treatment which acts as a natural absorbent and antimicrobial agent. 20.9% did not treat their water. The prevalence of diarrheal was 57.6%. There was a significant relationship between the water safety practices and occurrence of diarrhea. This study concludes that water safety practices of the Njemp community was low and as thus led to increased occurrence of diarrhea. This study recommends to the County Government of Baringo to come up with a centralized water treatment plant or dig boreholes and supply water to the people in Baringo County. Keywords: Water Safety, Diarrhea, children under 5 years
      DOI : 10.7176/FSQM/92-06 Publication date: December 31st 2019
       
  • NUTRITIONAL STATUS AND DIETARY HABITS OF WOMEN UNDER 30-60 YEARS OF AGE IN
           ARIARIA INTERNATIONAL MARKET ABA, ABIA STATE

    • Authors: Oly-Alawuba; N.M, Munonye, J.O.
      Abstract: The nutritional status of an individual is the outcome of a complex interaction between inherited genetic potential and environmental factor. The nutritional status of a people is also to be a sensitive indicator of their overall level of development as a people. The cross-sectional study was undertaken at Ariaria International market and involved 240 women. By using a questionnaire socio-demographic characteristics and market activities of respondents were recorded. Anthropometric measurement were used to assess the body mass index (BMI). Food frequency questionnaire was used to obtain information on the frequency of consumption of foods. One third of the women had chromic disease which is arthritis (24.6) that come as result of overweight and obesity and too much sitting down. Green leafy vegetables (28.3%) beverages (33.3%), snacks (28.8%), root and tubers (27.1%) and milk and meat product were the main food groups consumed at least daily. BMI classification showed that 22.9% and 33.3% were overweight and obesesed, respectively. Large percentage of the women don’t drink alcohol (79.2%) while other drink alcohol. Prevalence of obesity was hug. Awareness campaigns on need for regular exercise should be emphasized in the market. Keywords: nutritional status, market activities, dietary habits, BMI, women.
      DOI : 10.7176/FSQM/92-07 Publication date: December 31st 2019
       
  • Quality Evaluation of Swallow Meal Produced from Blends of Acha, Fluted
           Pumpkin Seed and Soybean Flours

    • Authors: Okechukwu-Ezike, N; Oly-Alawuba, N.M
      Abstract: The proximate and functional properties of the composite flours of Acha, fluted pumpkin seed and soybean (AFS) were determined in order to evaluate the quality of the swallow meal.  The dried seeds and grains were milled into fine flour particles and blended to produced composite flours in 3 different ratios (AFS); 70:10:20%, 60:20:20% and 40:20:40%. The  proximate  composition result showed protein  enriched flours. The results of the functional properties were as follows: bulk density ranged from 0.40g/ml to 0.599/ml, water absorption capacity 1.04g/g- 1.19g/g, oil absorption capacity 0.53g/g-1.48g/g and swelling index 53.78g/g – 83.45g/g. The mean values for the functional properties further showed that the flours can be used extensively in various dietary preparations. The reconstituted  Swallow  meals were evaluated for their nutrient quality. The results were as follows; moisture content: 20.95-25.59%, protein: 14.69-18.76%,  fibre: 1.85-1.92%,  Ash: 2.15 -2.68%, fat: 2.03 – 2.50% and carbohydrate 49.00-57.03%. Keywords: Acha, Fluted pumpkin seeds, soybean, composite flours (AFS), proximate composition, functional properties.
      DOI : 10.7176/FSQM/92-08 Publication date: December 31st 2019
       
 
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