Journal of Food and Nutrition Sciences

Volume 2, Issue 5, September 2014

  • Phenolic Compounds of Napek Leave (Zizyphus Spina-Christi L.) as Natural Antioxidants

    Maliha. A. AL-Marzooq

    Issue: Volume 2, Issue 5, September 2014
    Pages: 207-214
    Received: 25 July 2014
    Accepted: 11 August 2014
    Published: 20 August 2014
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    Abstract: Crude juices of Sidr (Zizyphus Spina-Christi L.) from leaves were obtained by hydraulic press. The levels of polyphenolic compounds in the (leaves) juice were 510.00 and 722.00ppm. Aliquots of the concentrated sidr juice (leaves), represent 200, 400, 800 and 1600ppm and butylated hydroxyl toluene (BHT, 200ppm) were investigated by Rancimat method a... Show More
  • The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)

    Nwakalor, Chizoba N.

    Issue: Volume 2, Issue 5, September 2014
    Pages: 215-219
    Received: 23 July 2014
    Accepted: 14 August 2014
    Published: 20 August 2014
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    Abstract: Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability i... Show More
  • Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania

    Othman Chande Othman, Christina Fabian, Esther Lugwisha

    Issue: Volume 2, Issue 5, September 2014
    Pages: 220-226
    Received: 20 August 2014
    Accepted: 29 August 2014
    Published: 20 September 2014
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    Abstract: The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol d... Show More
  • The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria

    Arazu Vivian Nneka, Okeke John Joseph, Okeke Patrick Amaechi

    Issue: Volume 2, Issue 5, September 2014
    Pages: 227-230
    Received: 5 July 2014
    Accepted: 10 September 2014
    Published: 30 September 2014
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    Abstract: The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried speci... Show More
  • Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends

    Okorie Stanislaus Udeze, Adedokun Isiaka Ishola, Nwachukwu Chijioke Nnaemeka, Ihemeje Austine

    Issue: Volume 2, Issue 5, September 2014
    Pages: 231-235
    Received: 28 August 2014
    Accepted: 10 September 2014
    Published: 30 September 2014
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    Abstract: Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction ... Show More
  • Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods

    Cellerino Karina, Binaghi María Julieta, Cagnasso Carolina Elisa, Docena Guillermo, Lopez Laura Beatriz

    Issue: Volume 2, Issue 5, September 2014
    Pages: 236-242
    Received: 4 September 2014
    Accepted: 19 September 2014
    Published: 30 September 2014
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    Abstract: The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey... Show More