Article ID : EJNFS/2020/57227: Utilization of Dairy By-Product for the Development
of Whey Ice Candy
D. S. Chavan1, S. M. Lokhande1 D. D. Patange2, R. C. Ranveer3*, A. K. Sahoo1
1Department of Technology, Shivaji of University, Kolhapur-416004, MS, India.
2Department of Animal Husbandry and Dairy Science, RCSM College of Agriculture, Kolhapur
(MPKV Rahuri) 416004, MS, India.
3PG institute of Post-Harvest Managment (Dr. BSKKV, Dapoli), Killa-Roha, Dist. Raigad - 402116,
MS, India.

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Article ID : EJNFS/2020/56612:Effect of Traditional Processing Methods on the
Nutritional Composition of Sorghum (Sorghumbicolour L. Moench) Flour
T. Tamilselvan1 and Archana Kushwaha1*
1Department of Foods and Nutrition, College of Home Science, Govind Ballabh Pant University of
Agriculture and Technology, Pantnagar, Uttarakhand, 263145, India.

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Article ID : EJNFS/2020/57298 : Fatty Acids Composition, Variation and Distributionin Different Accessions of the West African Pear (Dacryodes edulis) and Potential Health Benefits
Godwin Oju Igile1*, Henrietta Nkechi Ene-Obong1 and Godwin Eneji Egbung1
1Department of Biochemistry, Faculty of Basic Medical Sciences, University of Calabar,
P.M.B 1115, Calabar, Nigeria.

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Article ID : EJNFS/2020/56644: Assessment of Overweight, Obesity and the Dietary Habits of Undergraduate Students of Lagos StateUniversity
N. Arisa1, D. Anaemene1* and W. Mekwuye1
1Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun State,
Nigeria.

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Article ID : EJNFS/2020/56592: Physico-Chemical and Sensory Properties of Wheat-Margarine- Avocado Cake Blends
G. O. Eteng1, N. I. Olaitan2, T. T. Iombor2 and F. Z. Igbua2,3*
1Department of Home Science and Management, University of Agriculture Makurdi, Nigeria.
2Department of Nutrition and Dietetics, University of Agriculture, Makurdi, Nigeria.
3Department of Community Health, Benue State School of Health Technology, Agasha,
Nigeria.

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Article ID : EJNFS/2020/56264:Microbiology and Safety of Ogi Fermentation: A
Review
Abosede Margaret Adisa1* and Victor N. Enujiugha2
1Department of Food Science and Technology, College of Agricultural Sciences, Joseph Ayo Babalola
University, Ikeji Arakeji, P.M.B. 5006, Ilesha, Osun State, Nigeria.
2Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State,
Nigeria.

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Article ID :2019/EJNFS/53945: Sorghum Grains: Nutritional Composition, Functional Properties and its Food Applications
C. R. Abah1*, C. N. Ishiwu1, J. E. Obiegbuna1 and A. A. Oladejo2
1Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
2Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

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Article ID : 2019/EJNFS/53217 : Total Levels of Mercury Concentrations in Marine Fish - Kumasi, Ghana
Charles Afriyie-Debrah1,2*, Priscilla Francisco Ribeiro1 and David Baah2
1Biotechnology/Biosafety Unit, CSIR-Crops Research Institute, Kumasi, Ghana.
2Department of Chemistry, Kwame Nkrumah University of Science and Technology, (KNUST)
Kumasi, Ghana.

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