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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
Showing 1 - 64 of 64 Journals sorted by number of followers
American Journal of Clinical Nutrition     Hybrid Journal   (Followers: 177)
British Journal Of Nutrition     Hybrid Journal   (Followers: 96)
Clinical Nutrition     Hybrid Journal   (Followers: 94)
International Journal of Obesity     Hybrid Journal   (Followers: 93)
International Journal of Sport Nutrition & Exercise Metabolism     Hybrid Journal   (Followers: 88)
European Journal of Clinical Nutrition     Hybrid Journal   (Followers: 75)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 62)
Journal of the Academy of Nutrition and Dietetics     Full-text available via subscription   (Followers: 61)
Food Science & Nutrition     Open Access   (Followers: 59)
Obesity     Hybrid Journal   (Followers: 58)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
Annals of Nutrition and Metabolism     Full-text available via subscription   (Followers: 52)
Journal of Pediatric Gastroenterology and Nutrition (JPGN)     Hybrid Journal   (Followers: 52)
Journal of Human Nutrition and Dietetics     Hybrid Journal   (Followers: 52)
Diabetes, Metabolic Syndrome and Obesity     Open Access   (Followers: 48)
American Journal of Food and Nutrition     Open Access   (Followers: 47)
Nutrition in Clinical Practice     Hybrid Journal   (Followers: 45)
Journal of Nutrition     Hybrid Journal   (Followers: 42)
Annual Review of Nutrition     Full-text available via subscription   (Followers: 40)
Nutrition Reviews     Hybrid Journal   (Followers: 38)
European Journal of Nutrition     Hybrid Journal   (Followers: 36)
Food & Nutrition Research     Open Access   (Followers: 35)
Journal of Parenteral and Enteral Nutrition     Hybrid Journal   (Followers: 35)
International Journal of Behavioral Nutrition and Physical Activity     Open Access   (Followers: 31)
Nutrition & Dietetics     Hybrid Journal   (Followers: 31)
Public Health Nutrition     Hybrid Journal   (Followers: 30)
Journal of Nutrition, Health and Aging     Hybrid Journal   (Followers: 30)
Journal of Renal Nutrition     Hybrid Journal   (Followers: 28)
Current Opinion in Clinical Nutrition & Metabolic Care     Hybrid Journal   (Followers: 26)
Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity     Hybrid Journal   (Followers: 25)
Appetite     Hybrid Journal   (Followers: 25)
Obesity Reviews     Hybrid Journal   (Followers: 25)
Current Nutrition & Food Science     Hybrid Journal   (Followers: 25)
Journal of Obesity     Open Access   (Followers: 24)
Childhood Obesity     Hybrid Journal   (Followers: 24)
International Journal of Nutrition and Metabolism     Open Access   (Followers: 23)
International Journal of Eating Disorders     Hybrid Journal   (Followers: 23)
Nutrition Research     Hybrid Journal   (Followers: 23)
Clinical Nutrition ESPEN     Hybrid Journal   (Followers: 23)
Advances in Eating Disorders : Theory, Research and Practice     Hybrid Journal   (Followers: 22)
Nutrition     Hybrid Journal   (Followers: 22)
Comparative Exercise Physiology     Hybrid Journal   (Followers: 21)
Nutrition & Diabetes     Open Access   (Followers: 20)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
Journal of Nutrition Education and Behavior     Hybrid Journal   (Followers: 19)
Topics in Clinical Nutrition     Hybrid Journal   (Followers: 19)
Clinical Obesity     Hybrid Journal   (Followers: 18)
American Journal of Botany     Full-text available via subscription   (Followers: 18)
Canadian Journal of Dietetic Practice and Research     Full-text available via subscription   (Followers: 17)
Nutrition & Metabolism     Open Access   (Followers: 17)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Journal of Nutrition and Metabolism     Open Access   (Followers: 16)
Journal of Advanced Nutrition and Human Metabolism     Open Access   (Followers: 16)
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Journal of Eating Disorders     Open Access   (Followers: 15)
Journal of Nutrition in Gerontology and Geriatrics     Hybrid Journal   (Followers: 15)
Maternal & Child Nutrition     Hybrid Journal   (Followers: 14)
Nutrition Today     Hybrid Journal   (Followers: 14)
Nutrition Research Reviews     Hybrid Journal   (Followers: 13)
Nutrition, Metabolism and Cardiovascular Diseases     Hybrid Journal   (Followers: 13)
Nutrition and Cancer     Hybrid Journal   (Followers: 13)
Food, Culture and Society: An International Journal of Multidisciplinary Research     Full-text available via subscription   (Followers: 13)
BMC Nutrition     Open Access   (Followers: 13)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Nutrients     Open Access   (Followers: 13)
Journal of Health, Population and Nutrition     Open Access   (Followers: 13)
Clinical Nutrition Insight     Full-text available via subscription   (Followers: 13)
Nutrition Journal     Open Access   (Followers: 12)
BMJ Nutrition, Prevention & Health     Open Access   (Followers: 12)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Food and Foodways: Explorations in the History and Culture of     Hybrid Journal   (Followers: 12)
Advances in Digestive Medicine     Open Access   (Followers: 12)
International Journal of Food Sciences and Nutrition     Hybrid Journal   (Followers: 11)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Frontiers in Nutrition     Open Access   (Followers: 11)
Ecology of Food and Nutrition     Hybrid Journal   (Followers: 10)
Asia Pacific Journal of Clinical Nutrition     Full-text available via subscription   (Followers: 10)
International Journal for Vitamin and Nutrition Research     Hybrid Journal   (Followers: 10)
Journal of Food and Nutrition Research     Open Access   (Followers: 10)
Journal of Dietary Supplements     Hybrid Journal   (Followers: 10)
American Journal of Food Technology     Open Access   (Followers: 9)
Pediatric Obesity     Hybrid Journal   (Followers: 9)
Nutritional Neuroscience : An International Journal on Nutrition, Diet and Nervous System     Hybrid Journal   (Followers: 9)
Obesity Facts     Open Access   (Followers: 9)
Nutrition & Food Science     Hybrid Journal   (Followers: 9)
Proceedings of the Nutrition Society     Hybrid Journal   (Followers: 8)
Current Nutrition Reports     Hybrid Journal   (Followers: 8)
Journal of Nutritional Biochemistry     Hybrid Journal   (Followers: 8)
Amino Acids     Hybrid Journal   (Followers: 8)
Nutrition and Health     Hybrid Journal   (Followers: 8)
Journal of Hunger & Environmental Nutrition     Hybrid Journal   (Followers: 7)
Journal of the American College of Nutrition     Hybrid Journal   (Followers: 7)
Current Developments in Nutrition     Open Access   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
Molecular Nutrition & Food Research     Hybrid Journal   (Followers: 6)
International Journal of Child Health and Nutrition     Hybrid Journal   (Followers: 6)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Nutrition - Science en évolution     Full-text available via subscription   (Followers: 5)
Nutrition Bytes     Open Access   (Followers: 5)
Food Digestion     Hybrid Journal   (Followers: 5)
South African Journal of Clinical Nutrition     Open Access   (Followers: 5)
Bangladesh Journal of Nutrition     Open Access   (Followers: 5)
Plant Foods for Human Nutrition     Hybrid Journal   (Followers: 5)
Genes & Nutrition     Open Access   (Followers: 5)
Journal of Pharmacy and Nutrition Sciences     Open Access   (Followers: 5)
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 4)
Nutrition and Metabolic Insights     Open Access   (Followers: 4)
Metabolism and Nutrition in Oncology     Open Access   (Followers: 4)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
International Journal of Nutrition, Pharmacology, Neurological Diseases     Open Access   (Followers: 4)
World Food Policy     Hybrid Journal   (Followers: 3)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Aktuelle Ernährungsmedizin     Hybrid Journal   (Followers: 3)
Nutrición Hospitalaria     Open Access   (Followers: 3)
PharmaNutrition     Hybrid Journal   (Followers: 3)
Revista Española de Nutrición Humana y Dietética     Open Access   (Followers: 3)
Ernährung & Medizin     Hybrid Journal   (Followers: 3)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Oil Crop Science     Open Access   (Followers: 2)
Acta Portuguesa de Nutrição     Open Access   (Followers: 2)
Open Nutrition Journal     Open Access   (Followers: 2)
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Food Quality and Safety     Open Access   (Followers: 2)
Journal of Nutritional & Environmental Medicine     Full-text available via subscription   (Followers: 2)
Progress in Nutrition     Open Access   (Followers: 2)
Endocrinología, Diabetes y Nutrición (English Edition)     Hybrid Journal   (Followers: 2)
Revista Chilena de Nutricion     Open Access   (Followers: 2)
Journal of Renal Nutrition and Metabolism     Open Access   (Followers: 2)
International Journal of Gastroenterology, Hepatology, Transplant and Nutrition     Open Access   (Followers: 2)
Bioactive Carbohydrates and Dietary Fibre     Hybrid Journal   (Followers: 2)
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Lifestyle Genomics     Open Access   (Followers: 2)
Journal of Nutritional Science     Open Access   (Followers: 2)
Food and Health     Open Access   (Followers: 1)
The Australian Coeliac     Full-text available via subscription   (Followers: 1)
Endocrinología, Diabetes y Nutrición     Full-text available via subscription   (Followers: 1)
Amerta Nutrition     Open Access   (Followers: 1)
Archive of Food and Nutritional Science     Open Access   (Followers: 1)
Open Obesity Journal     Open Access   (Followers: 1)
Food and Environmental Virology     Hybrid Journal   (Followers: 1)
Case Reports in Clinical Nutrition     Open Access   (Followers: 1)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Human Nutrition & Metabolism     Open Access   (Followers: 1)
Food Frontiers     Open Access   (Followers: 1)
Journal of Food & Nutritional Disorders     Hybrid Journal   (Followers: 1)
Plant Production Science     Open Access   (Followers: 1)
Egyptian Journal of Obesity, Diabetes and Endocrinology     Open Access   (Followers: 1)
Jurnal Penelitian Gizi dan Makanan     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Clinical Nutrition Experimental     Open Access   (Followers: 1)
RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento     Open Access   (Followers: 1)
Cahiers de Nutrition et de Diététique     Full-text available via subscription   (Followers: 1)
Indian Journal of Nutrition and Dietetics     Hybrid Journal   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Revista Mexicana de Trastornos Alimentarios     Open Access   (Followers: 1)
RBNE - Revista Brasileira de Nutrição Esportiva     Open Access   (Followers: 1)
Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics     Open Access   (Followers: 1)
Clinical Nutrition Open Science     Open Access  
Food Hydrocolloids for Health     Open Access  
npj Science of Food     Open Access  
Functional Foods in Health and Disease     Open Access  
Journal of Nutraceuticals and Herbal Medicine     Open Access  
Arab Journal of Nutrition and Exercise     Open Access  
Nutrire     Hybrid Journal  
UNICIÊNCIAS     Open Access  
Lifestyle Journal     Open Access  
Archivos Latinoamericanos de Nutrición     Open Access  
Revista Salud Pública y Nutrición     Open Access  
Open Food Science Journal     Open Access  
Segurança Alimentar e Nutricional     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
La Ciencia al Servicio de la Salud y Nutrición     Open Access  
Jurnal Riset Kesehatan     Open Access  
Jurnal Gizi Indonesia / The Indonesian Journal of Nutrition     Open Access  
Hacettepe University Faculty of Health Sciences Journal     Open Access  
Gazi Sağlık Bilimleri Dergisi     Open Access  
Media Gizi Indonesia     Open Access  
Jurnal Gizi Klinik Indonesia     Open Access  
NFS Journal     Open Access  
Journal of Nutrition & Intermediary Metabolism     Open Access  
Food and Waterborne Parasitology     Open Access  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nutritional Disorders & Therapy     Open Access  
DEMETRA : Alimentação, Nutrição & Saúde     Open Access  
Nigerian Journal of Nutritional Sciences     Full-text available via subscription  
African Journal of Biomedical Research     Open Access  
Journal of the Australasian College of Nutritional and Environmental Medicine     Full-text available via subscription  
Médecine & Nutrition     Full-text available via subscription  
Journal of Sensory Studies     Hybrid Journal  
Journal of Muscle Foods     Hybrid Journal  

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Similar Journals
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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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