Journal of Food and Nutrition Sciences

Volume 5, Issue 1, January 2017

  • Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda

    Ananias Bagumire, Karumuna Rollanda

    Issue: Volume 5, Issue 1, January 2017
    Pages: 1-10
    Received: Dec. 17, 2016
    Accepted: Jan. 03, 2017
    Published: Jan. 24, 2017
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    Abstract: A study on hygiene facilities and practices for vendors of ready-to-eat roasted meat at selected highway markets was conducted. The objective of the study was to compare the current hygiene status with recommended best practices. Recommended conditions for hygiene facilities such as hand washing items, food storage equipments, food preparation and ... Show More
  • Effect of Storage Life of Rice Bran on the Quality of Oil

    Sharmin Akter, Md Ahiduzzaman

    Issue: Volume 5, Issue 1, January 2017
    Pages: 11-15
    Received: Oct. 23, 2016
    Accepted: Dec. 26, 2016
    Published: Mar. 02, 2017
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    Abstract: Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period i... Show More
  • Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour

    Mengistu Tadesse Mosisa, Diriba Chewaka Tura

    Issue: Volume 5, Issue 1, January 2017
    Pages: 16-22
    Received: Jan. 12, 2017
    Accepted: Jan. 29, 2017
    Published: Mar. 02, 2017
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    Abstract: Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous... Show More