Volume 2, Issue 2, May 2017
Evaluation of Quality Characteristics of Soy Fortified Wheat-Cassava Composite Bread
Oluwatoyin Oluwole, Olubunmi Ibidapo, Olajumoke Odediran, Sulaimon Kosoko, Samuel Owolabi, Adetutu Adeyoju, Joy Onyibe, Deborah Ibekwe
Pages: 38-42     Published Online: Apr. 10, 2017
DOI: 10.11648/j.ijfsb.20170202.11
Abstract | Full-Text PDF (298KB)
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The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk
Ooreofe F. Borode
Pages: 43-50     Published Online: Apr. 12, 2017
DOI: 10.11648/j.ijfsb.20170202.12
Abstract | Full-Text PDF (422KB)
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Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda
Fildaus Nyirahabimana, Placide Uwimana
Pages: 51-55     Published Online: Apr. 14, 2017
DOI: 10.11648/j.ijfsb.20170202.13
Abstract | Full-Text PDF (847KB)
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Medical Significance of CoQ10 and Its Enhanced Production Using Potential Producer Microorganisms
Mushimiyimana Henriette, Mukama Omar, Ndikubwimana Jean De Dieu, Mukasekuru Marie Rose, Xiao-Dong Gao, Bemena Léo
Pages: 56-66     Published Online: Apr. 15, 2017
DOI: 10.11648/j.ijfsb.20170202.14
Abstract | Full-Text PDF (349KB)
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Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits
Ibidapo Olubunmi Phebean, Ogunji Akinyele, Akinwale Toyin, Owolabi Folasade, Akinyele Olabisi, Efuribe Nnenna
Pages: 67-72     Published Online: May 24, 2017
DOI: 10.11648/j.ijfsb.20170202.15
Abstract | Full-Text PDF (510KB)
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