Article ID : EJNFS/2020/61314 : Proximate and Microbiological Quality of Roasted Plantain, Its Sauce, Fish and Side Vegetable Sold in Rivers State University and Its Environment
Obinna-Echem, Patience Chisa1* and Eze, Simeon Christian1
Department of Food Science and Technology, Rivers State University; Nkpolu-Oroworukwo,
Port Harcourt, Rivers State, Nigeria.

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Article ID : EJNFS/2020/61211 : Effect of the Ripening Stages on Some Biochemical and Nutritional Properties in Carica papaya L. (cv.Solo 8) Pulp, Skin, and Seeds
Edwige Larissa Koffi1, Djary Michel Koffi2*, Hubert Kouassi Konanand Eugène Jean Parfait N’guessan Kouadio1
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Laboratory of Biotechnology, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire.

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Article ID : EJNFS/2020/59424: Effect of Storage on in vitro Starch Digestibility of Functional Foods
Gopika C. Muttagi1* and Usha Ravindra1
1Department of Food Science and Nutrition, UAS, GKVK, Bengaluru, India.

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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 : 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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