World Journal of Food Science and Technology

Volume 5, Issue 4, December 2021

  • Effects of Plant Ash Fortification on okpa the Ethnic and Traditional Snack of Southeast Nigeria

    Okwunodulu Nwazulu Innocent, Ogu Ukamaka Rosemary, Nwachukwu Chinyere Ann, Ukom Nwankwo Anthony

    Issue: Volume 5, Issue 4, December 2021
    Pages: 55-63
    Received: 21 June 2021
    Accepted: 2 July 2021
    Published: 30 October 2021
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    Abstract: Okpa is a popular traditional snack widely relished by both rich and poor including the elderly people of south eastern part of Nigeria and therefore could be a good vehicle for nutrient intervention programmes. It is rich in protein but not a good source of minerals which fortification with empty palm bunch ash will enhance to prevent osteoporosis... Show More
  • Assessment of the Wheat Value Chain Role in Food Security in Arsi Zone, Oromia National Regional State, Ethiopia

    Solomon Ketema, Tebarek Megento

    Issue: Volume 5, Issue 4, December 2021
    Pages: 64-76
    Received: 22 September 2021
    Accepted: 20 October 2021
    Published: 30 October 2021
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    Abstract: The study examined the role of wheat value chain in the food security in Arsi Zone, Oromia National Regional State, Ethiopia. It uses both primary and secondary data collected through questionnaires, FGD, interview and desk review from a total of 336 randomly selected households. Data were analyzed using value chain mapping, percentage and cross-ta... Show More
  • Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt

    Anish Dangal, Parbat Katwal, Sabin Bahadur Khatri, Sangam Dahal

    Issue: Volume 5, Issue 4, December 2021
    Pages: 77-82
    Received: 4 October 2021
    Accepted: 22 October 2021
    Published: 30 October 2021
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    Abstract: This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The... Show More
  • Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication

    Ansa Esther Okon, Obi Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli

    Issue: Volume 5, Issue 4, December 2021
    Pages: 83-88
    Received: 22 September 2021
    Accepted: 14 October 2021
    Published: 12 November 2021
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    Abstract: The large volume of cassava peels derived from gari processing activities are usually discarded as waste and allowed to decay in the open causing damage to the environment, thus resulting in several health related issues. In this study, glucose concentrations were determined from the fermentation of cassava waste peels using an ultrasound machine. ... Show More
  • Developing a Rapid DNA-based Method for Detecting Soy Content in Foods

    Adel Klupacs, Krisztina Takacs, Erika E. Szabo

    Issue: Volume 5, Issue 4, December 2021
    Pages: 89-95
    Received: 22 March 2021
    Accepted: 13 April 2021
    Published: 24 November 2021
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    Abstract: Food allergies are serious problem affecting more and more people, estimated that 1-2% of the population worldwide. In most cases, it requires a strict diet, which means that allergenic components should be eliminated from the diet. Soy contains several allergenic proteins that decrease the positive health effects of soy and cause potential allerge... Show More
  • Development of Flaxseed Fortified Synbiotic Flavoured Dahi (Yoghurt) Using Response Surface Methodology

    Manju Tiwari, Dinesh Chandra Rai, Dev Bukhsh Singh, Dipti Rai

    Issue: Volume 5, Issue 4, December 2021
    Pages: 96-105
    Received: 8 September 2021
    Accepted: 11 November 2021
    Published: 27 November 2021
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    Abstract: Response surface methodology was employed to find out optimum proportions of flaxseed powder, mango pulp, synbiotic microcapsules to develop flaxseed fortified synbiotic mango Dahi. The quadratic model was fitted to antioxidant activity, firmness (g), cohesiveness (gs), whey separation (%), and probiotic viable count (CFU/g) of runs as the response... Show More
  • Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea

    Telma Dos Anjos Levi Jamisse Magaia, José Da Cruz Francisco

    Issue: Volume 5, Issue 4, December 2021
    Pages: 106-111
    Received: 11 October 2021
    Accepted: 1 November 2021
    Published: 31 December 2021
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    Abstract: The nutritional value of diets is enhanced by traditional oilseeds, fruits and vegetables. They add taste and flavour to the food, improve palatability and help to balance protein, vitamin and mineral intakes. Seeds and kernels are good sources of protein and energy, valuable supplements in children's diets and also useful in preparing snack foods.... Show More