Research Journal of Food Science and Nutrition

RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals

ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org

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ISSUE (Vol.5 (1) - February 28th, 2020)

Micronutrients And Anti-nutritional Composition Of ‘kpaakpa’ (hildegardia Barteri) Seed Flours

Authors: Ibeabuchi, J. C.*, Ahaotu, N. N., Mmuoasinam B. C., Anaeke E. J., Bede N. E. and Amandikwa Chinyere

https://doi.org/10.31248/RJFSN2019.077 | Article Number: 2B1931A51

The study investigates the micronutrient and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours. Defatted and undefatted samples of ‘kpaakpa’ (H. barteri) seed flours were produced. The mineral, vitamin and anti-nutrient composition of the flour samples were determined. Results of mineral composition showed calcium,... Continue here

Proximate Analysis Of Fruits And Vegetables Wastes From Nairobi County, Kenya

Authors: Kamau J. M.*, Mbui D. N., Mwaniki J. M. and Mwaura F. B.

https://doi.org/10.31248/RJFSN2019.088 | Article Number: 6B4AF42D2

Proximate analysis of twenty fruits and vegetable waste from Nairobi County was evaluated. They were obtained from Kangemi and Wakulima markets. Standard procedures were used for the analysis of crude fat, protein, fiber, carbohydrates, moisture, ash, nitrogen-free extract and energy. The results obtained revealed that moisture content was in the range of... Continue here

Proximate Composition, Functional Properties And Oil Characterization Of ‘kpaakpa’ (hildegardia Barteri) Seed

Authors: Ibeabuchi, J. C.*, Bede N. E., Kabuo, N. O., Uzukwu, A. E., Eluchie C. N. and Ofoedu, C. E

https://doi.org/10.31248/RJFSN2019.079 | Article Number: 0AD232503

: Evaluation of proximate compositions, functional properties and oil characterization of ‘kpaakpa’ (Hildegardia barteri) seed was studied. Defatted and undefatted ‘kpaakpa’ (Hildegardia barteri) seed flours were produced. The proximate and functional properties were determined on both the defatted and undefatted flours. The crude... Continue here

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