Journal of Food and Nutrition Sciences

Volume 6, Issue 6, November 2018

  • Evaluation of Functional and Pasting Properties of Blends of High Quality Cassava, Defatted Tigernut and Chicken Feet Composite Flour

    Efuribe Nnenna Edith, Adebowale Abdul-Rasaq Adesola, Shittu Taofik Akinyemi, Adebambo Ayotunde Olutumininu

    Issue: Volume 6, Issue 6, November 2018
    Pages: 135-142
    Received: 5 November 2018
    Accepted: 14 December 2018
    Published: 10 January 2019
    DOI: 10.11648/j.jfns.20180606.11
    Abstract: Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend. Ti... Show More
  • Fatty Acids, Triacylglycerol and Sn -2 Fatty Acids Distributions Variations in Seed Oil from Camellia Cultivars

    Jianbo Liu, Zepeng Liao, Tingyou Sun, Na Feng, Qizhi Long, Haiyan Zhong, Bo Zhou

    Issue: Volume 6, Issue 6, November 2018
    Pages: 143-153
    Received: 17 December 2018
    Accepted: 5 January 2019
    Published: 28 January 2019
    DOI: 10.11648/j.jfns.20180606.12
    Abstract: Camellia seed oil is widely used in the food, health, cosmetics and medicine industries in China. The present study aimed to investigate fatty acids, triacylglycerols (TGAs) and sn-2 fatty acids distributions variations in seed oil from 46 kinds of Camellia cultivars. The predominant fatty acids was oleic acid (18:1ω9) with 71.30% (average). The sn... Show More