Annals. Food Science and Technology (2018)

Sodipo Mopelola Ajoke, Lawal Oluranti Mopelola, Alabi Opeyemi Esther, Solomon Olamitola Oyinkansola, Oluwamukomi Matthew Olusola, Oluwalana Isaac Babatunde

THE COMPARISON OF PROXIMATE COMPOSITION, FATTY ACIDS AND FAT-SOLUBLE VITAMINS CONTENT OF THE BLACK SEA SPRAT (SPRATTUS SPRATTUS L.) DURING CATCHING SEASONS

Albena Merdzhanova, Diana Atanasova Dobreva, Veselina Panayotova

IMPACT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF LEGUMES: A REVIEW

Yasir Abbas, Asif Ahmad

QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, CORN, ALMOND AND COCONUT

Makinde Folasade Maria, Adeyemi Anuoluwapo Taibat

NUTRITIONAL COMPOSITION OF PACKAGED MORINGA OLEIFERA LEAVES POWDER IN STORAGE

Adejumo Bolanle Adenike, Dan Emmanuel James

EFFECTS OF MOISTURE CONTENT ON THE YIELD AND QUALITY OF OIL FROM TIGER NUT (CYPERUS ESCULENTUS)

Adejumo Bolanle Adenike, Salihu Muhammd Enewo

PHYSICOCHEMICAL EVALUATION IN THE DEVELOPMENT OF PALMYRAH AND PINEAPPLE MIXED FRUIT TOFFEE

Shanmuganathan Thanusan, Glanista Tharmaratnam, Katugampalage Don Prasanna Priyantha Gunathilake

NUTRITIONAL COMPOSITION AND ANTINUTRIENTS CONTENT OF RAW AND PROCESSED LIMA BEAN (PHASEOLUS LUNATUS)

Elizabeth Oluremi Farinde, Oyeyoyin Taiwo Olanipekun, Rebecca Bunmi Olasupo

NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF FERMENTED BREADFRUIT – PIGEON PEA BASED CUSTARD

Ajani Alice Olapade, Adegoke Gabriel Olaniran

PROXIMATE, ANTI-NUTRIENT COMPOSITION AND SENSORY PROPERTIES OF GERMINATED CEREAL GRAIN WITH ADDED SOURING FRUIT EXTRACT

Khadijat Onozare Salami, Rahman Akinoso, Samson Adeoye Oyeyinka, Rowland-Monday-Ojo Kayode

QUALITY EVALUATION OF MAIZE SNACKS FORTIFIED WITH BAMBARA GROUNDNUT FLOUR

Abimbola Kemisola Arise, Samson Adeoye Oyeyinka, Adegbola Oladele Dauda, Sunday A. Malomo, Barakat Olabanke Allen

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

EFFECT OF PACKAGING MATERIALS AND POSTHARVEST TREATMENTS ON POSTHARVEST QUALITY AND SHELF LIFE OF BANANA FRUITS (Musa Spp)

Esa Abiso, Adamtew Alemnew, Seid Eshetu, Mastewa Awoke

IDENTIFICATION OF DIFFERENT PHYSIOLOGICAL PROPERTIES OF SAGOR BANANAS RIPENED BY USING CHEMICALS, HEAT, AND NATURAL PROCESS

Luthfunnesa Bari, Beauty Akter, Nasim Talukder, Dilruba Akter

COMPREHENSIVE INVESTIGATION ON BANANA RIPENING BY USING NATURAL AGENTS AND CHEMICALS

Pulakesh Basak, Beauty Akter

ASSESSMENT OF VARIABILITY IN GRASS PEA GERMPLASM USING β-ODAP CONTENT AND SEED PROTEIN ELECTROPHORESIS

Eleni Shiferaw, Enrico Porceddu

SECTION III. FOOD MICROBIOLOGY AND SAFETY

EFFECTIVENESS OF CHEMICAL WASH INTERVENTIONS FOR KILLING SALMONELLA ENTERICA AND ESCHERICHIA COLI O157:H7 ON PARSLEY AND GREEN ONIONS

Aubrey Mendonça, Aura Daraba, James Drummer, Fei Wang

MICROBIAL AND CHEMICAL QUALITY ANALYSIS OF INDUSTRIALLY PROCESSED MANGO JUICE AVAILABLE IN TANGAIL SADAR UAZILA, BANGLADESH

Natasha Khanam, Md. Younus Mia, Abu Zubair, Md. Khalid Hassan Real

DETERMINATION OF FORMALDEHYDE IN COMMERCIAL NOODLES COLLECTED FROM DHAKA CITY, BANGLADESH, BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Beauty Akter, Luthfunnesa Bari

MICROBIOLOGICAL CHANGES DURING THE PRODUCTION OF MAIZE-ACHA MASA FORTIFIED WITH SOYBEAN

Malomo Adekunbi Adetola, Abiose Sumbo Henrietta, Adeniran Hezekiah Adekanmi

SECTION IV. ENGINEERING AND ENVIRONMENTAL PROTECTION

APPLICATIONS OF BACTERIA IN CONSTRUCTION INDUSTRY- A REVIEW

Salahudeen Adam Olajide, Oyewole Oluwafemi Adebayo, Oyeleke Solomon Bankole, Salahudeen Naheemat Abolaji, Olukunle Funke Oluwatoyin

SECTION V. RELATED SUBJECTS

EFFECT OF ADMINISTRATION OF SACCHAROMYCES CEREVISIAE AND TRICHODERMA VIRIDE FERMENTED YAM AND PINEAPPLE PEELS ON ESSENTIAL ORGANS OF WISTAR RATS

Tawakalitu E. Aruna, Ogugua C. Aworh, Olufunke O. Ezekiel

ANALYSIS OF HOUSEHOLD FOOD SECURITY AMONG RICE FARMING COMMUNITIES IN SOKOTO STATE: A GUIDE FOR FOOD SECURITY POLICY IN NIGERIA

Balarabe Ibrahim Yusuf, Muhammad Bashir Mustapha, Ahmed LadanAla

EFFECTS OF MAIZE EXTRACT AND LOCUST BEANS EXTRACT (PROBIOTICS) ON THE GROWTH PERFORMANCE OF BROILER CHICKENS

Ibrahim Hadiza, Shehu Yahaya

EFFECTS OF RICE HUSK EXTRACT ON THE QUALITY OF SMOKED FISH STORED AT AMBIENT TEMPERATURE

Gambo, Ahmad,Negbenebor, A.Charles, Dauda, Y.Mustapha

FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF RAW AND POPPED AMARANTH (Amaranthus cruentus) SEEDS FLOUR

Esan, Yetunde Oyebola, Omoba, Olufunmilayo ̓Sade, Enujiugha, Victor N., Okoh, Omobola Oluranti

Annals 2018, vol. 19, ISSUE 3 Top

Summary

SECTION I. FOOD ENGINEERING

PROXIMATE COMPOSITION AND SENSORY QUALITIES OF AMARANTH-OGI FROM GRAIN AMARANTH (AMARANTHUS HYBRIDUS)

Folayemi J. Isaac-Bamgboye, Mojisola O. Edema, Oluwatooyin F. Oshundahunsi

PROXIMATE, FUNCTIONAL AND PASTING PROPERTIES OF WHEAT – YAM FLOUR AS A FUNCTION OF PERCENTAGE LEVEL OF YAM (D. alata AND D. cayenensis) FLOUR SUBSTITUTION

Oluseye O. Abiona, Lateef O. Sanni, Abdul - Rasaq A. Adebowale

CHEMICAL COMPOSITION, COLOUR, FUNCTIONAL AND PASTING PROPERTIES OF ORANGE-FLESHED SWEET POTATO, PLEUROTUS TUBERREGIUM SCLEROTIUM AND THEIR FLOUR BLENDS

Fausat Lola Kolawole, Bolanle Aishat Akinwande, Beatrice Iyabo Ade-Omowaye

EFFECT OF ACTIVE CARBON FILTRATION ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF LIME JUICE

Kalugampitiya Arachchilage Dona Lakmini Bhagya, Sarath Alahakoon, Katugampalage Don Prasanna Priyantha Gunathilake

NOVEL TECHNOLOGICAL INTERVENTIONS IN MEAT PACKAGING: A REVIEW

Aamir Hussain Dar, Murtaza Gani, Zakir S Khan

COMPARATIVE IN VITRO ANTIOXIDANT ACTIVITIES OF SIX ACCESSIONS OF AFRICAN YAM BEANS (Sphenostylis stenocarpa L.)

Soetan Kehinde Olugboyega, Olaiya Charles Ojo, Karigidi Kayode Olayele

EFFECTS OF SOME SELECTED STARTERS ON THE NUTRITIONAL COMPOSITION OF A NIGERIAN FERMENTED BEVERAGE, ‘’AGADAGIDI’’

Oriola Olasunkanmi, Boboye Bolanle

POTENTIAL COMPLEMENTARY FOOD FROM QUALITY PROTEIN MAIZE (ZEA MAY L.) SUPPLEMENTED WITH SESAME (SESANUM INDICUM) AND MUSHROOM (OUDEMANSIELLA RADICATA)

Ikujenola Abiodun Victor, Ogunba Beatrice Olubukola

NUTRITIONAL AND SENSORY EVALUATION OF DUMPLING (AMALA) PRODUCED FROM PLANTAIN - SOY FLOUR BLENDS

Folorunso Adekunle, Ayodele Mayowa

FRYING OIL QUALITY ASSESESSMENT IN BATNA CITY (ALGERIA) AT FAST FOOD RESTAURANTS

Mihoubi Aldjia, Alloui-Lombarkia Ourida, Bertella Anis, Zitouni Bariza

COMPARATIVE PHYTOCHEMICALS AND IN VITRO ANTIOXIDATIVE EFFECTS OF JACK BEANS (Canavalia ensiformis) AND SWORD BEANS (Canavalia gladiata)

Soetan Kehinde Olugboyega, Antia Richard Edem

EFFECT OF MICROENCAPSULATED Lactobacillus plantarum ON THE RHEOLOGICAL AND SENSORIAL PROPERTIES OF SYNBIOTIC ICE CREAM

Siti Radhiah Omar, Siti Nazirah Omar

IMPACT OF ROASTING CONDITIONS ON THE QUALITY CHARACTERISTICS OF SOYA BEAN

Bolaji Olusola Timothy, Apotiola Zacchaeus Olasupo, Ejagbomo Olasunkami Adedayo

EFFECT OF BLENDING OF CRUDE PALM OIL WITH SUNFLOWER AND GROUNDNUT OIL ON PROXIMATE COMPOSITION, β-CAROTENE AND TOTAL CAROTENOIDS CONTENTS OF SAMOSA AND CUTLET

Rajni Goyal, Neelam Khetarpaul, Sudesh Jood

INFLUENCE OF STARTER CULTURES ON THE ACIDITY AND SENSORY CHARACTERISTICS IN PROBIOTIC YOGHURT

Goce Talevski

INFLUENCE OF DRYING METHODS ON PHYSICO-CHEMICAL, CHEMICAL AND PASTING PROPERTIES OF CHIPS OF DIFFERENT CASSAVA VARIETIES

Ogunlakin G. O., Tunde-Akintunde T. Y., Oke M. O.

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

ISOLATION AND MOLECULAR IDENTIFICATION OF LYSINIBACILLUS XYLANILYTICUS SCREENED FOR AMYLASE PRODUCTION

Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwa

EFFECT OF NITROGEN AND PHOSPHORUS ON THE PERFORMANCE OF EGUSI MELON (CITRULLUS LANATUS THUMB.) IN MINNA, NIGERIA

Yakubu Zubairu, Abubakar Sadiq Ibrahim Gudugi

PROFILE IN AMINO AND FATTY ACIDS OF BUNAEOPSIS AURANTIACA CATERPILLARS EATEN IN SOUTH KIVU PROVINCE, EASTERN OF THE DEMOCRATIC REPUBLIC OF CONGO

Ombeni B. Justin, Munyuli Theodore, Mwangi Tresor, Nabintu Fideline, Izuba Espoir, Betu Marcellin

SECTION III. FOOD MICROBIOLOGY AND SAFETY

PROBIOTIC EFFECTS OF FERMENTED FOOD MADE WITH IRISH POTATO (SOLANUM TUBEROSUM), RED KIDNEY BEAN (PHASEOLUS VULGARIS), MUNGBEAN (VIGNA RADIATE), PAPAYA (CARICA PAPAYA) AND INOCULATED WITH LACTOCOCCUS LACTIS SP. STRAIN IN WEANED RATS

Bossi Donald Sévérin Dangang, Ngoufack François Zambou, Renu Agrawal, Marc Bertrand Saah Dandji, Anyangwe Florence Fonteh

GROWTH AND SURVIVAL OF Vibrio parahaemolyticus RECOVERED FROM CRAB MEAT HOMOGENATE AND INCUBATED AT VARIOUS TEMPERATURES

Nwokoro Ogbonnaya, Nzekwe Charles

ANTIBIOTIC RESISTANT PATTERNS OF BACTERIAL ISOLATES OBTAINED FROM CATFISH AND TILAPIA FISH TYPES CONSUMED IN IBADAN

Folake T. Afolabi, Kehinde F. Fabunmi

SURVIVAL OF SELECTED PATHOGENS DURING THE PRODUCTION AND STORAGE OF IRU - A FERMENTED VEGETABLE CONDIMENT

Olanbiwoninu Afolake, Mbom Catherine, Banwo Kolawole, Odunfa Sunday

INFLUENCE OF LACTOBACILLI STARTER CULTURES ON THE NUTRITIONAL CONTENT AND ANTI-NUTRITIONAL FACTORS OF FERMENTED CASSAVA FOR USI (EDIBLE STARCH) PRODUCTION IN NIGERIA

Oyinlola Kubrat Abiola, Onilude Anthony Abiodun

SECTION V. RELATED SUBJECTS

EFFECT OF REPLACING MAIZE WITH DIFFERENT FIBRE SOURCES IN THE DIET OF BROILER CHICKENS

Egbewande Olufemi Olubunmi, Zulihat Ahmed

STUDY ON TECHNOLOGICAL ASPECTS RELATED TO THE GROWTH OF THE ABERDEEN ANGUS BREED IN ROMANIA

Alexandrescu Daniela, Cărătuș Stanciu Mirela

ECOLOGIC BREEDING OF PIGS IN ROMANIA – MANGALITSA BREED

Alexandrescu Daniela, Cărătuș Stanciu Mirela

QUALITY SIGNS FOR CHESTNUT IN ALBANIA - METHODOLOGICAL APPROACH

Remzi Keco, Shpresim Domi, Ilir Kapaj

Annals 2018, vol. 19, ISSUE 4 Top

Summary

SECTION I. FOOD ENGINEERING

NUTRITIONAL, ANTIOXIDANT AND SENSORY PROPERTIES OF RICE-BASED MASA ENRICHED WITH GRAIN AMARANTH AND CARROT POWDER

Olamide Abigeal Akande, Olusola Samuel Jolayemi, Ayo Familusi, Blessing Idowu

FUNCTIONAL AND SENSORY QUALITIES OF COOKIES AND CHINCHIN PRODUCED FROM WHEAT-DATE FRUIT FLOUR BLENDS

Adekunle Ayodeji Folorunso, Alimot Olajumoke Sabitu , Saheed Adewale Omoniyi

EFFECT OF FERMENTATION AND GERMINATION TREATMENTS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ENRICHED BISCUITS WITH ACORN FLOUR

Amina Menasra, Djamel Fahloul

THE IMPACTS OF LEMON JUICE ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF SMOOTHIES

Taiwo Ayodele Aderinola

FORMULATION OF INSTANT HERBAL PORRIDGE MIXTURES FROM RANAWARA (Cassia auriculata Linn) LEAVES

Nagahawala Wickramage Dumindu Tilanka Jayasekara, Katugampalage Don Prasanna Priyantha Gunathilake

QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM WHEAT, ACHA AND PIGEON PEA FLOUR BLENDS

James Abiodun Adeyanju, Grace Oluwakemi Babarinde, Akinfemiwa Ayobami Adekunle, Ajekigbe Sola Olajire, Adeola Abimbola Adegboye

DISTANCE BASED RESPONSE SURFACE METHODOLOGY AND EXTRUSION PROCESS OPTIMIZATION FOR DEVELOPMENT OF GLUTEN FREE SNACK

Sonal Prakash Patil, Rahul Rathod, Shalini S. Arya

DEVELOPMENT OF CITRUS FRUIT-BASED BEVERAGE UTILIZING EXTRACT OF A NATURAL HERB Asteracantha longifolia (KULIKHARA)

Hazra Nabanita, Dutta Ranita, Dey Anamika, Roy Nabamita (Chattopadhyay) Pal Jayati

STUDIES ON SUITABILITY OF INCORPORATING PROBIOTICS IN MANGO - BASED KULFI - A POPULAR INDIAN FROZEN DESSERT

Sambhaji D. Nalkar, Ami R. Patel, Chandraprakash V. Bhambure, Shrikant D. Kalyankar

POTENTIAL DOMESTIC AND INDUSTRIAL UTILIZATIONS OF OKRA SEED: A REVIEW

Saheed Adewale Omoniyi, Michael Ayodele Idowu, Abiodun Aderoju Adeola

GAS CHROMATOGRAPHY MASS SPECTROMETRY ANALYSIS OF BIOACTIVE COMPOUNDS IN MONDIA WHITEI (HOOK. F.) SKEELS FRUIT

Nuria Chinonyerem Amaechi, Nkeiru Maryjane Egesi

CHEMICAL COMPOSITION AND SENSORY EVALUATION OF CANDIES FROM TIGER NUT AND COCONUT MILK BLENDS

Onyekwelu Chinyere Nkemakonam

PLANT SEEDS AS THE UNDERUTILISED WEALTH AND NUTRITIONAL SOURCE OF BOOSTER PROMOTER

Sachin K Sonawane, Anjana Anandhan, Tanika Nair, Sonal Patil, Arya S. S.

COMPARATIVE ANTIOXIDANT STUDY OF RIPE AND UNRIPE PLANTAIN AND THE QUALITATIVE ASSESSMENT OF SOME FOOD OIL EXTRACTS

Peter Adegbola, Olumide Samuel Fadahunsi, Adenike Abimbola Alabi

FORMULATION OF READY TO SERVE DRINK FROM PALMYRAH (Borrasus flabellifer L) FRUIT AND MODIFICATION OF ITS PROCESS TO IMPROVE SOME OF ITS SELECTED PROPERTIES

Kajan Nithiyananthan, Sangheetha Sriskandarajah, Katugampalage Don Prasanna Priyantha Gunathilake, Srithayalan Srivijeindran

DPPH RADICAL SCAVENGING ACTIVITIY AND TOTAL PHENOLIC CONTENT OF RAMBUTAN (Nephelium lappaceum) PEEL AND SEED

Alkasim Kabiru Yunusa, Nura Abdullahi, Abdulrashid Rilwan, Abdulaziz Rabiu Abdulkadir, Munir Abba Dandago

PHYSICO-CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF FRUITS AND VEGETABLES WASTE

Cristina Ghinea, Ancuta Elena Prisacaru, Andrei Lobiuc

QUALITATIVE AND QUANTITATIVE ANALYSIS OF MILK FATTY ACIDS FROM DIFFERENT SUDANESE ARABI CAMELS

Ibrahim Mahmoud Mohammed Adam Dowelmadina, Ibtisam El Yas Mohammed El Zubeir, Omer Hassan Mohammed Hassan Arabi

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

PHYSICO-CHEMICAL PROPERTIES AND PRODUCT CHARACTERISTICS OF LOCALLY GROWN SOYBEAN VARIETIES OF ETHIOPIA

Fozia Muhsin, Adamu Zegeye

STATISTICAL ANALYSIS ON THE CLIMATE - ORGANOLEPTIC PROFILE - CONTENT OF TRANS-RESVERATROL RELATION IN RED WINES FROM THE REGION OF NORTHERN BULGARIA

Vanyo Haygarov, Tatyana Yoncheva, Dimitar Dimitrov, Emil Tsvetanov

IMPACT OF DECORTICATION METHODS ON TOTAL PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND OXIDATIVE STABILITY OF TWO PEARL MILLET CULTIVARS DURING STORAGE

Babiker H. Abdelseed, Hayat A. Hassan, Oladipupo Q. Adiamo, Suha O. Ahmed, Elfadil E. Babiker

SECTION III. FOOD MICROBIOLOGY AND SAFETY

ANTIBACTERIAL ACTIVITY OF ETHANOLIC EXTRACT OF Cassia fistula SEED AGAINST SPOILAGE BACTERIA OF SOYMILK

Ilesanmi Fadahunsi, Stella Olaniyan

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Annals. Food Science and Technology (2018)

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