Journal of Food and Nutrition Sciences

Volume 4, Issue 1, January 2016

  • Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril

    Tran Thi Yen Nhi, Dang Quoc Tuan

    Issue: Volume 4, Issue 1, January 2016
    Pages: 1-6
    Received: 31 December 2015
    Accepted: 12 January 2016
    Published: 25 January 2016
    Abstract: The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial en... Show More
  • Development of CD-Rom to Appraise Nutritional Knowledge of the Information Technology Professionals

    Priya Sharma, M. Usha Rani, K. Uma Maheswari

    Issue: Volume 4, Issue 1, January 2016
    Pages: 7-10
    Received: 23 September 2015
    Accepted: 30 November 2015
    Published: 19 February 2016
    Abstract: Computer technology provides the opportunity to explore new and creative methods of delivering nutrition education to the professionals in information technology sector. It has the potential to make learning about nutrition more interesting, informative, enjoyable, exciting and effective. This can also helps to reach large population with accurate ... Show More
  • Preparation of Soymilk Using Different Methods

    M. F. Afroz, Wasima Anjum, Md. NurulIslam, Md. Ahsanul Kobir, Kaiyum Hossain, Abu Sayed

    Issue: Volume 4, Issue 1, January 2016
    Pages: 11-17
    Received: 20 December 2015
    Accepted: 29 December 2015
    Published: 24 February 2016
    Abstract: The present experiment was conducted to prepare soymilk from whole soya seed by using various techniques. Twelve (12) soymilk samples were prepared by three different methods with four concentration level. Each sample was analyzed for proximate composition and sensory qualities were evaluated by a taste panel. No significant difference was found be... Show More
  • Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation

    Benoît Bargui Koubala, Gabriel Bassang’na, Beda Marcel Yapo, Raihanatou Raihanatou

    Issue: Volume 4, Issue 1, January 2016
    Pages: 18-28
    Received: 23 January 2016
    Accepted: 8 February 2016
    Published: 1 March 2016
    Abstract: Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and propo... Show More