Journal of Food and Nutrition Sciences

Volume 9, Issue 5, September 2021

  • Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review

    Legese Hagos

    Issue: Volume 9, Issue 5, September 2021
    Pages: 113-116
    Received: Sep. 02, 2021
    Accepted: Sep. 17, 2021
    Published: Sep. 26, 2021
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    Abstract: Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of micr... Show More
  • Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia

    Dekamo Fiseha Lomiso, Gezahegn Nigussie, Engida Dessalegn

    Issue: Volume 9, Issue 5, September 2021
    Pages: 117-123
    Received: Aug. 11, 2021
    Accepted: Aug. 26, 2021
    Published: Sep. 27, 2021
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    Abstract: The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined ... Show More
  • Nutritional Evaluation of the Leaf Meal of Gongronema latifolia

    Bassey Ukorebi

    Issue: Volume 9, Issue 5, September 2021
    Pages: 124-130
    Received: Jul. 24, 2021
    Accepted: Aug. 16, 2021
    Published: Oct. 12, 2021
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    Abstract: Background: The leaves of G. latifolia have long been employed in ethnomedical practices, and as food additive among the local populations in Nigeria. This study was carried out to evaluate the nutritive value of G. latifolia through the proximate, mineral and phytochemical analysis of G. latifolia leaf meal (GLLM), as well as analysis of amino aci... Show More
  • Development of Cassava mahewu in Powder of Instantaneous Reconstitution

    Elsa Maria Salvador, Stela Emelina Da Conceição Rogério Guilengue, Telma Dos Anjos Levi Jamisse Magaia

    Issue: Volume 9, Issue 5, September 2021
    Pages: 131-138
    Received: Jul. 06, 2021
    Accepted: Jul. 22, 2021
    Published: Oct. 16, 2021
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    Abstract: Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu. ... Show More