Research Journal of Food Science and Nutrition

The cross-sectional study examined knowledge and consumption patterns of ultra-processed foods and beverages and the anthropometric status of students of Abia State Polytechnic, Aba. Structured and validated questionnaires were used to obtain data from the students. Standard procedures were followed in taking anthropometric measurements, which were compared to... Continue here

The study aimed to ascertain the effectiveness of cassava, wheat and corn flour coatings on the microbial properties of smoke-dried tilapia fish (Oreochromis aureus). Twenty-four (24) tilapia fish weighing 1kg each were used. The unwanted parts of fish were removed, then fish were cut into lengths of 3 - 4cm after which they were washed with water. The processed... Continue here

This study evaluated the proximate composition, energy value and mineral composition of maize–tiger nut–soybean composite flours developed for potential complementary food applications. Five formulations comprising 100% maize flour (M), 80:10:10 (MTS1), 70:15:15 (MTS2), 60:20:20 (MTS3) and 50:25:25 (MTS4) maize–tiger nut–soybean blends were... Continue here