Journal of Food and Nutrition Sciences

Volume 10, Issue 3, May 2022

  • Supplementary Feeding and Nutritional Status of Pre-school Children 4-5 Years Old from Busia County Kenya

    Maina Susan, Florence Wakhu-Wamunga, Judith Okoth

    Issue: Volume 10, Issue 3, May 2022
    Pages: 53-61
    Received: Mar. 31, 2022
    Accepted: Apr. 28, 2022
    Published: May 07, 2022
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    Abstract: Poor quality diet is the most immediate factor responsible for malnutrition and ill health among school going children in many developing countries, including Kenya. The aim of the study was to evaluate effect of soybean fortified porridge on nutritional status of pre-school children at Igero Primary School, Busia County. The flour blends developed... Show More
  • Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

    Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, Peter Owigbo Opreh, Deborah Ekpenyobhiele Enwerem

    Issue: Volume 10, Issue 3, May 2022
    Pages: 62-69
    Received: Mar. 13, 2022
    Accepted: Apr. 07, 2022
    Published: May 12, 2022
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    Abstract: Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice ... Show More
  • An Overview of Food Preservation Using Conventional and Modern Methods

    Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je

    Issue: Volume 10, Issue 3, May 2022
    Pages: 70-79
    Received: Apr. 06, 2022
    Accepted: Apr. 27, 2022
    Published: May 12, 2022
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    Abstract: This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporar... Show More
  • Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process

    Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia

    Issue: Volume 10, Issue 3, May 2022
    Pages: 80-85
    Received: Feb. 05, 2022
    Accepted: Feb. 21, 2022
    Published: Jun. 20, 2022
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    Abstract: Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of... Show More
  • Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread

    Dorsilla Auma Nyamayi, Joseph Ochieng Anyango, Mary Omwamba

    Issue: Volume 10, Issue 3, May 2022
    Pages: 86-96
    Received: May 30, 2022
    Accepted: Jun. 15, 2022
    Published: Jun. 27, 2022
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    Abstract: With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread. Bamboo shoot flour was composited with wheat: cas... Show More