Subjects -> AGRICULTURE (Total: 963 journals)
    - AGRICULTURAL ECONOMICS (93 journals)
    - AGRICULTURE (662 journals)
    - CROP PRODUCTION AND SOIL (120 journals)
    - DAIRYING AND DAIRY PRODUCTS (30 journals)
    - POULTRY AND LIVESTOCK (58 journals)

AGRICULTURE (662 journals)            First | 1 2 3 4     

Showing 201 - 263 of 263 Journals sorted by number of followers
Biodiversity     Hybrid Journal   (Followers: 28)
Agriculture & Food Security     Open Access   (Followers: 22)
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 21)
Nature Plants     Full-text available via subscription   (Followers: 17)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Advances in Agriculture     Open Access   (Followers: 16)
Agricultural History Review     Full-text available via subscription   (Followers: 15)
Indian Journal of Agricultural Sciences     Open Access   (Followers: 12)
Advances in Life Science and Technology     Open Access   (Followers: 11)
Biological Agriculture & Horticulture : An International Journal for Sustainable Production Systems     Partially Free   (Followers: 11)
Journal of Land and Rural Studies     Hybrid Journal   (Followers: 11)
Agriculture and Food Sciences Research     Open Access   (Followers: 10)
Agricultural Research     Hybrid Journal   (Followers: 10)
Indian Horticulture     Full-text available via subscription   (Followers: 9)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Arboricultural Journal : The International Journal of Urban Forestry     Hybrid Journal   (Followers: 7)
Aceh International Journal of Science and Technology     Open Access   (Followers: 7)
International Journal of Agriculture and Forestry     Open Access   (Followers: 7)
New Journal of Botany     Hybrid Journal   (Followers: 6)
Invertebrate Reproduction & Development     Hybrid Journal   (Followers: 6)
Journal of Agriculture and Sustainability     Open Access   (Followers: 6)
Journal of Agriculture and Social Research (JASR)     Open Access   (Followers: 6)
American Journal of Rural Development     Open Access   (Followers: 6)
Journal of Agriculture, Forestry and the Social Sciences     Full-text available via subscription   (Followers: 6)
Journal of Advances in Agriculture     Open Access   (Followers: 5)
Acta Scientiarum. Animal Sciences     Open Access   (Followers: 5)
EvoDevo     Open Access   (Followers: 5)
Italian Journal of Agronomy     Open Access   (Followers: 4)
Cereal Chemistry     Full-text available via subscription   (Followers: 4)
Studies in Australian Garden History     Full-text available via subscription   (Followers: 4)
Journal of Agricultural Science     Open Access   (Followers: 4)
Journal of Agriculture and Rural Development in the Tropics and Subtropics     Open Access   (Followers: 4)
Tanzania Journal of Agricultural Sciences     Open Access   (Followers: 4)
Journal of Modern Agriculture     Open Access   (Followers: 4)
EU Agrarian Law     Open Access   (Followers: 4)
Journal of Agricultural Extension and Rural Development     Open Access   (Followers: 4)
Acta Agrobotanica     Open Access   (Followers: 4)
Food and Energy Security     Open Access   (Followers: 4)
Journal of the Ghana Science Association     Full-text available via subscription   (Followers: 3)
Journal of Agriculture and Natural Resources Sciences     Open Access   (Followers: 3)
Journal of Science and Technology (Ghana)     Open Access   (Followers: 3)
Biocatalysis and Agricultural Biotechnology     Hybrid Journal   (Followers: 3)
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 3)
Sustainable Agriculture Research     Open Access   (Followers: 3)
International Journal of Agricultural Research, Innovation and Technology     Open Access   (Followers: 3)
International Journal of Applied Agriculture and Apiculture Research     Open Access   (Followers: 3)
Agra Europe     Full-text available via subscription   (Followers: 3)
Journal of Essential Oil Research     Hybrid Journal   (Followers: 3)
Diatom Research     Hybrid Journal   (Followers: 3)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
Journal of Food Security     Open Access   (Followers: 3)
Journal of Agricultural Chemistry and Environment     Open Access   (Followers: 3)
Asian Journal of Medical and Biological Research     Open Access   (Followers: 3)
Rural China     Hybrid Journal   (Followers: 2)
Revista Cubana de Ciencia Agrícola     Open Access   (Followers: 2)
Rivista di Studi sulla Sostenibilità     Full-text available via subscription   (Followers: 2)
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Tropical Agricultural Research     Open Access   (Followers: 2)
International Journal of Agricultural Management and Development     Open Access   (Followers: 2)
Tropical Agricultural Research and Extension     Open Access   (Followers: 2)
New Zealand Journal of Agricultural Research     Hybrid Journal   (Followers: 2)
International Journal for Parasitology : Parasites and Wildlife     Open Access   (Followers: 2)
Journal of Apicultural Science     Open Access   (Followers: 2)
Ciencia forestal en México     Open Access   (Followers: 2)
Agricultura Tropica et Subtropica     Open Access   (Followers: 2)
Journal of Biology, Agriculture and Healthcare     Open Access   (Followers: 2)
Journal of Sustainable Society     Open Access   (Followers: 2)
Journal of Agricultural Extension     Open Access   (Followers: 2)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agricultural Engineering     Open Access   (Followers: 2)
Huria : Journal of the Open University of Tanzania     Full-text available via subscription   (Followers: 2)
Agro-Science     Full-text available via subscription   (Followers: 2)
Rural Sustainability Research     Open Access   (Followers: 2)
Ghana Journal of Agricultural Science     Full-text available via subscription   (Followers: 2)
Journal of Agricultural Studies     Open Access   (Followers: 1)
Berkala Ilmiah Pertanian     Open Access   (Followers: 1)
Journal of Natural Sciences Research     Open Access   (Followers: 1)
Agricultural Commodities     Full-text available via subscription   (Followers: 1)
Progressive Agriculture     Open Access   (Followers: 1)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Jurnal Veteriner     Open Access   (Followers: 1)
Nigerian Journal of Technological Research     Full-text available via subscription   (Followers: 1)
Science, Technology and Arts Research Journal     Open Access   (Followers: 1)
Revista Brasileira de Higiene e Sanidade Animal     Open Access   (Followers: 1)
Wartazoa. Indonesian Bulletin of Animal and Veterinary Sciences     Open Access   (Followers: 1)
Archivos de Zootecnia     Open Access   (Followers: 1)
Folia Horticulturae     Open Access   (Followers: 1)
Acta Technologica Agriculturae     Open Access   (Followers: 1)
International Journal of Agricultural Extension     Open Access   (Followers: 1)
Frontiers in Science     Open Access   (Followers: 1)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Research in Agriculture, Livestock and Fisheries     Open Access   (Followers: 1)
Journal of Agricultural Engineering     Full-text available via subscription   (Followers: 1)
Buletin Peternakan : Bulletin of Animal Science     Open Access   (Followers: 1)
RIA. Revista de Investigaciones Agropecuarias     Open Access   (Followers: 1)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Journal of Degraded and Mining Lands Management     Open Access   (Followers: 1)
Global Approaches to Extension Practice : A Journal of Agricultural Extension     Full-text available via subscription   (Followers: 1)
Plant Knowledge Journal     Open Access   (Followers: 1)
Iranian Journal of Applied Animal Science     Open Access   (Followers: 1)
Agrociencia Uruguay     Open Access   (Followers: 1)
Chemical and Biological Technologies for Agriculture     Open Access   (Followers: 1)
International Journal of Recycling of Organic Waste in Agriculture     Open Access   (Followers: 1)
Journal of Science Foundation     Open Access   (Followers: 1)
Annals of Agricultural Sciences     Open Access   (Followers: 1)
Avances en Investigacion Agropecuaria     Open Access   (Followers: 1)
International Journal of Sustainable Agricultural Management and Informatics     Hybrid Journal   (Followers: 1)
Bangladesh Journal of Agricultural Research     Open Access   (Followers: 1)
Journal of Agricultural Sciences     Open Access   (Followers: 1)
Jurnal Ilmu dan Kesehatan Hewan (Veterinary Science and Medicine Journal)     Open Access   (Followers: 1)
Innovare Journal of Agricultural Science     Open Access   (Followers: 1)
Arquivos do Instituto Biológico     Open Access   (Followers: 1)
Social and Natural Sciences Journal     Open Access  
Jurnal Agroteknologi     Open Access  
Perspectivas Rurales Nueva Época     Open Access  
Organic Farming     Open Access  
Research Ideas and Outcomes     Open Access  
Jurnal Udayana Mengabdi     Open Access  
Landtechnik : Agricultural Engineering     Open Access  
International Letters of Natural Sciences     Open Access  
International Journal of Agriculture System     Open Access  
Heliyon     Open Access  
Ciência e Técnica Vitivinícola     Open Access  
Oilseeds and fats, Crops and Lipids     Open Access  
Annals of Silvicultural Research     Open Access  
Pastura : Journal Of Tropical Forage Science     Open Access  
Journal of Citrus Pathology     Open Access  
Revista Iberoamericana de las Ciencias Biológicas y Agropecuarias     Open Access  
Kansas Agricultural Experiment Station Research Reports     Open Access  
International Journal of Secondary Metabolite     Open Access  
Scientia Agropecuaria     Open Access  
Pelita Perkebunan (Coffee and Cocoa Research Journal)     Open Access  
Revista de Agricultura Neotropical     Open Access  
Cogent Food & Agriculture     Open Access  
Fave : Sección ciencias agrarias     Open Access  
Revista de Ciências Agrárias     Open Access  
Review of Agrarian Studies     Open Access  
Nigerian Journal of Biotechnology     Open Access  
Nigeria Agricultural Journal     Full-text available via subscription  
Annales des Sciences Agronomiques     Full-text available via subscription  
Journal of the Bangladesh Agricultural University     Open Access  
Journal of Buffalo Science     Hybrid Journal  
Revista de Ciências Agroveterinárias     Open Access  
Tropical Grasslands - Forrajes Tropicales     Open Access  
Research in Plant Sciences     Open Access  
World Journal of Agricultural Research     Open Access  
Universal Journal of Agricultural Research     Open Access  
Research & Reviews : Journal of Agriculture Science and Technology     Full-text available via subscription  
Revue Marocaine des Sciences Agronomiques et Vétérinaires     Open Access  
Nativa     Open Access  
SAARC Journal of Agriculture     Open Access  
West African Journal of Applied Ecology     Open Access  
Journal of Agricultural Research and Development     Full-text available via subscription  
Journal de la Recherche Scientifique de l'Universite de Lome     Full-text available via subscription  
Global Journal of Agricultural Sciences     Full-text available via subscription  
Agrosearch     Open Access  
Agronomie Africaine     Full-text available via subscription  
Professional Agricultural Workers Journal     Open Access  
Interciencia     Open Access  
Nepal Journal of Science and Technology     Open Access  
Journal of the Saudi Society of Agricultural Sciences     Open Access  
Information Processing in Agriculture     Open Access  
Sabaragamuwa University Journal     Open Access  
Ceiba     Open Access  
Research in Sierra Leone Studies : Weave     Open Access  
The Agriculturists     Open Access  
La Calera     Open Access  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Revista de la Universidad del Zulia     Open Access  
Journal of Arid Land     Hybrid Journal  
Rangifer     Open Access  
Encuentro     Open Access  
Journal Of Agrobiotechnology     Open Access  
Coffee Science     Open Access  
Bangladesh Journal of Scientific Research     Open Access  
Landbohistorisk Tidsskrift     Open Access  
Biotecnología en el Sector Agropecuario y Agroindustrial     Open Access  
Walailak Journal of Science and Technology     Open Access  
Universidad y Ciencia     Open Access  
Tropical and Subtropical Agroecosystems     Open Access  
Terra Latinoamericana     Open Access  
Revista Iberoamericana de Tecnologia Postcosecha     Open Access  
Revista Brasileira de Ciências Agrárias     Open Access  
Multiciencias     Open Access  
Ensaios e Ciência : Ciências Biológicas, Agrárias e da Saúde     Open Access  
Bioagro     Open Access  
Agroalimentaria     Open Access  
Revista Mexicana de Ciencias Agrícolas     Open Access  
Revista U.D.C.A Actualidad & Divulgación Científica     Open Access  
Revista Ciencias Técnicas Agropecuarias     Open Access  
Revista Chapingo. Serie horticultura     Open Access  
Pastos y Forrajes     Open Access  
Fitosanidad     Open Access  
Cultivos Tropicales     Open Access  
Cuadernos de Desarrollo Rural     Open Access  
Ciencia e Investigación Agraria     Open Access  
Agronomía Mesoamericana     Open Access  
Agronomía Costarricense     Open Access  
Agrociencia     Open Access  
Agrivita : Journal of Agricultural Science     Open Access  

  First | 1 2 3 4     

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Nigerian Food Journal
Number of Followers: 2  
 
  Full-text available via subscription Subscription journal
ISSN (Print) 0189-7241
Published by African Journals Online Homepage  [261 journals]
  • Chemical, Antioxidant, Glycaemic Index and Sensory Properties of Breakfast
           Meals from Sorghum, Soy-Cake and Guava Leaf Extract

    • Free pre-print version: Loading...

      Authors: O.S. Ijarotimi, M.A. Adeyemi, T.D. Oluwajuyitan
      Pages: 1 - 16
      Abstract: The breakfast food samples, that is, SSE2 (70% Sorghum flour, 28% soycake flour and 2% guava leaf extract), SSE4 (70% Sorghum flour, 26% soycake and 4% guava leaves extract), SS30 (70% Sorghum flour, 30% soycake flour), S100 (control, 100% Sorghum) were evaluated for chemical composition, functional properties, antioxidant activities, glycaemic index/load and sensory attributes. The crude protein, moisture and energy values of sorghumbased breakfast meals ranged from 9.27 - 25.40 g/100, 5.02 - 8.16 g/100g and 591.47 - 637.98 kcal/100g, respectively. The Na/K and Ca/P molar ratios of the food samples were less than 1.00. The phytochemical concentrations in the food samples were lower than critical levels. Antioxidant activity of the food samples against 2,2’-azino-bis-3- ethylbenzthiazoline-6-sulphonic acid, ferric reducing antioxidant power, hydroxyl free radicals, iron chelation and total phenolic were significantly higher in SSE4 than other food samples. The glycaemic index and load of the breakfast meals, i.e., SSE2 and SSE4, were lower than recommended values for low GI <55% and GL<20%, respectively. For the sensory attributes, the control (S100) was rated higher in colour, aroma, taste, texture and overall acceptability than other food samples. In conclusion, the study established that inclusion of soy-cake flour and guava leaf extract powder lower the glycaemic index/load, and increased nutrient composition, energy value and antioxidative activity of the formulated breakfast meals. However, SSE4 was rated best in terms of nutrient composition, glycaemic index and antioxidant activity, hence, it could be suitable as a functional food for the management of diet related diseases.
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
  • Antioxidant Properties and Some Health Implications of Consuming Fresh,
           Stored and Processed Eggs

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      Authors: O.M.M. Nwadi, T.M. Okonkwo
      Pages: 17 - 29
      Abstract: The aim of this paper was to review the literature on the antioxidant properties of egg and processed eggs. One of the important biological functions of egg is dietary antioxidant. Bioactive peptides from egg have been shown to prevent some chronic diseases such as diabetes, cancer and age related macular degenerative conditions which have been associated with oxidative stress. These bioactive peptides in egg are released during digestion in the gastrointestinal tract when consumed. Bioactive peptides can also be derived from egg proteins through enzymatic hydrolysis using enzymes such as alcalase. The resulting hydrolysates also have antioxidant activity.
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
  • Quality Attributes of Custard Prepared from Selected Varieties of Sweet
           Potato Starch Enriched with Soy Protein Isolate

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      Authors: O.D. Odesanmi, A.A. Adeola, O.P. Sobukola, O.O. Onabanjo
      Pages: 30 - 45
      Abstract: The study investigated the effect of soy protein isolate (SPI) addition on the quality attributes of custard from selected varieties of sweetpotato starch (SPS). Starch was prepared from orange-fleshed sweetpotato (OFSPS) and yellow-fleshed sweetpotato (YFSPS). Simplex lattice design was employed to obtain the various combinations of SPS and SPI. Proximate composition, instrumental colour, functional and pasting properties of the sweetpotato starch and the blends were determined. The sensory attributes of the optimized custard samples with the commercial custard were determined using t-test. The protein and ash contents increased while the fat and carbohydrate contents decreased as the inclusion level of SPI increased in the blends. The addition of SPI significantly decreased (p<0.05) the dispersibility, packed bulk density; peak, trough, breakdown, final and setback viscosities but increased the least gelation concentration, water absorption capacity and swelling power of the blends. There was significant (p< 0.05) difference in the sensory attributes of cooked custard prepared from the optimized blends and the control sample. In conclusion, blending 80% OFSPS with 20% SPI; and 75% YSPS with 25% SPI produced acceptable custard.
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
  • Evaluation of Mineral, Vitamin and Phytochemical Composition of Ogiri from
           Melon and Groundnut Seeds

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      Authors: D.C. Arukwe, E.N. Onyeneke
      Pages: 46 - 52
      Abstract: The minerals, vitamins and phytochemical contents of Ogiri from melon and groundnut seeds were investigated. Melon and groundnut seeds were combined in the ratio of 100:0 (A), 75:25 (B), 50:50 (C), 25:75 (D), 0:100 (E) respectively and fermented to produce Ogiri. The Ogiri samples were analyzed for minerals, vitamins and phytochemicals contents. On the average, the samples contained calcium (35.01- 255.0 mg/100g), magnesium (15.80-102.11 mg/100g), potassium (3.18-520.15 mg/100g), sodium (0.06- 12.30 mg/100g), iron (42.12-158.0 mg/100g), zinc (1.50-18.50 mg/100g) and phosphorus (152.0- 251.13 mg/100g). The vitamins present were vitamins A, B1, B2, B3, B6, B9, C and E with A, B3, C and E being the most abundant. The phytochemicals present and their ranges were saponin (0.16-0.26%), tannin (0.04-0.16%), alkaloid (0.12-0.27%) and flavonoid (0.08-0.19%).
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
  • Comparative Assessment of Formulated Instant Weaning Foods Based on
           Morphometric and Biochemical Parameters of Albino Rats

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      Authors: O.I. Ajawobu, J.C. Ifemeje, E.O. Erhirhie, N.J. Ajawobu, C.C. Chikelu, H.C. Nedum
      Pages: 53 - 63
      Abstract: This study evaluated the nutritional, morphometric and biochemical profiles of six (6) formulated instant weaning foods in comparison with a commercial weaning food (Nutrend) as positive control and the vital growers mesh as negative control. The six instant weaning foods were formulated from selected staple foods and protein supplements. Diets (A-C) were formulated from rice-lentil based and diets (D-F) from sweet potato- soybean based at respective ratios of 70:10, 60:20 and 50:30, and blended with groundnut, crayfish and smoked fish in varying quantity to make up 100 g. These were compared with Nutrend (G) and vital growers mash (H) serving as positive and negative controls, respectively. From the study, saponin contents for all formulated diets were within safe limit at levels <10%. Phytate contents for all diets were below acceptable level of 1%. The trypsin inhibitor showed compliant except for diet D that was higher than the normal 10%. Diets D-F had lower flavonoid contents (3.00, 2.95 and 2.80 g/100 g) than diets A-C (4.99, 4.61 and 4.99 g/100 g). In all, diet F compared favourably with the commercial weaning diet (G). The animal studies revealed that body-organ weights were proportionally satisfactory, except for diet H which was low (2.31 g weight gain). The biochemical parameters all fell within normal range and have good safety profile. Diet F formulated with 50 g sweet potato, 30 g soy bean, 5 g groundnut and 15 g fish meal showed the highest potential as favourable substitute for the commercial weaning foods for infants when compared with the positive control food.
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
  • Chemical Composition and Antioxidant Activities of Mushroom Species from
           Different Geographical Locations

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      Authors: B.A. Akinwande, M. Obodai, O.M. Adedokun, O.E. Olayiwola, G.O. Babarinde
      Pages: 64 - 74
      Abstract: Mushrooms have high nutritional and medicinal values and are important sources of protein and fibre, which make them important for plant- based diets. Awareness on the benefits of consumption is important in African countries like Nigeria for increased food security. Six commonly cultivated mushroom species were collected from two locations in Nigeria (Ibadan and Port-Harcourt) and one location in Ghana (Accra). Constituents (proximate and mineral composition, and antioxidant activities) of samples were evaluated and compared. Mushroom properties were identified with locations where cultivated. The protein, fat, ash and fibre contents ranged from 6.13 – 35.84%, 11.63 –19.15%, 2.64 – 12.78%, 3.37 – 6.62%, respectively. A major element was potassium (38.66-463.04 mg/100g), followed by phosphorus (44.05 – 162.08 mg/100g), sodium (20.95 – 71.92 mg/100g), calcium (30.82 – 49.27 mg/100 g) and magnesium (9.80 – 19.88 mg/100 g). Concentrations of trace elements ranged from 0.39 – 2.44 mg/100 g, 0.06 – 0.40 mg/100g, 0.20 – 8.22 mg/100 g, and 0.30 – 4.04 mg/100g for Cu, Mn and Zn, respectively while Pb was not detected. The 1,1-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values ranged from 0.28 – 32.15% and 0.17 – 1.92 µmol/g, respectively. The ash content was positively correlated with P (r = 0.868, p<0.05), Zn (r = 0.610, p<0.05) and negatively correlated with energy (r = -0.704, p<0.05). The locations of mushrooms were clustered into three main groups based on components by multivariate pattern recognition. Most variables had a strong association with Volvariella volvacea. The wide disparity in the constituents of species from different locations can make it possible for consumers to choose based on interest and nutrient content.
      PubDate: 2021-11-02
      DOI: 10.4314/nifoj.v38i2.
      Issue No: Vol. 38, No. 2 (2021)
       
  • Proximate, Anti-Nutrient, Chemical Score and Amino Acids of Asaja Beans
           Flours

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      Authors: I.C. Nzelu, O.C. Ijeomah
      Pages: 75 - 82
      Abstract: Red kidney beans var asaja was processed into different flours by either boiling for 1 h, 2 h, 3 h or by soaking for 24 h. The untreated sample flour served as a control. The five different flours were analyzed for proximate, anti-nutrients and amino acids compositions using standard analytical methods. There were significant differences in the results obtained as the different samples showed variations in the parameters assayed. The flours had high mean crude proteins and carbohydrates compositions: 12.70% to 19.17% proteins and 63.95% to 71.93% carbohydrate respectively. Boiling reduced the mean protein values but enhanced the carbohydrate. On the other hand, soaking enhanced the protein and sustained carbohydrate losses. Relatively high concentrations of saponins, 4.99±0.03mg/100g in the control were reduced to 0.86±0.02mg/100g due to 3h boiling, 15.32±0.25mg/100g of tannins was reduced to 6.15±0.08mg/100g due to 3h boiling while 95.34±1.36mg/100g of hydrogen cyanide was reduced to 3.91±0.01mg/100g and 2.54±0.04mg/100g due to 3h boiling and 24h soaking respectively. Due to these treatments, the flours possessed good amino acid score and showed balanced amino acid contents when compared with the FAO/WHO (1991) pattern. Effort to optimize the processing method is recommended.
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
  • Nutrient Composition and Physicochemical Characteristics of Mead Produced
           from African Breadfruit, Barley and Wheat Worts

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      Authors: U.S. Udofia, C. Ameh
      Pages: 83 - 93
      Abstract: The nutritional and physicochemical characteristics of meads produced from malted African breadfruit, barley and wheat were investigated. One and half kilogram of each malt sample was milled separately to grits. The grits were defatted by solvent extraction. African breadfruit grits was defatted to final fat content of 0.79%. Original dark honey was filtered to remove particulate materials. The yeast strain - Saccharomyces cerevisiae (Lalvin K1-V1116) inoculum was prepared by rehydration to obtain 108 CFU/ml. The experiment was designed into four treatments: blends I, II, III and control. Exactly 2g of the yeast inoculum was pitched into the wort blends and stirred. The worts were fermented and the final gravity (FG) determined.  Macronutrients and Vitamins (Vits) contents in the mead samples were evaluated using the methods described in the  Association of Official Analytical Chemists (AOAC, 2006). The protein content increased by 2.19%, 0.29% and 0.98% for African breadfruit, barley and wheat malts respectively. Mead produced from barley and wheat showed a significant increase in vitamin C content and compared with the traditional honey mead. The vitamins contents of mead from African breadfruit reduced significantly to 0.69 IU/ml (Vit. A), 0.83 mg/l (Vit. B1), 23.64 mg/l (Vit. B3) and 36.72 mg/l (Vit. C), compared with its unfermented wort, 0.79 IU/ml (Vit. A), 3.67 mg/l (B1 ), 32.67 mg/l (Vit. B3 ) and 69.61 mg/l (Vit. C). Ethanol contents were significantly (p<0.05) different between mead samples. The meads produced were rated high in sensory quality and possessed potential health and nutritional benefits.
      PubDate: 2021-11-02
      Issue No: Vol. 38, No. 2 (2021)
       
 
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