International Journal of Food Science and Biotechnology

Volume 4, Issue 1, March 2019

  • Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

    Emelike Nkechi Juliet Tamuno, Akusu Ohwesiri Monday

    Issue: Volume 4, Issue 1, March 2019
    Pages: 1-6
    Received: 11 January 2019
    Accepted: 18 February 2019
    Published: 15 March 2019
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    Abstract: Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containin... Show More
  • Marketability of Value-added Pumpkin (Cucurbita moschata Duch.) Fruit in a Representative Peri-urban Kenyan Market

    Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa

    Issue: Volume 4, Issue 1, March 2019
    Pages: 7-13
    Received: 20 January 2019
    Accepted: 27 February 2019
    Published: 19 March 2019
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    Abstract: Pumpkin (C. moschata Duch.) fruit is a highly nutritious horticultural crop with great potential for commercialization. However, in Kenya many households do not buy and utilize pumpkins regularly, leading to low demand. These scenarios increase post-harvest losses and provide no incentive for farmers to increase production in Kenya, which has an ab... Show More
  • Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products

    Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa

    Issue: Volume 4, Issue 1, March 2019
    Pages: 14-25
    Received: 20 January 2019
    Accepted: 17 March 2019
    Published: 10 April 2019
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    Abstract: Pumpkin has high potential of generating income and overcoming food insecurity. Today’s consumer looks upon the food industry to provide healthy, attractive convenience products that remain wholesome for long. However, spoilage of horticultural produce results due to improper handling and microbial attack. Microbial spoilage is the major factor lim... Show More
  • Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children

    Maha I. K. Ali, Esraa A. M. Mousa, Naglaa A. A. Hassan

    Issue: Volume 4, Issue 1, March 2019
    Pages: 26-34
    Received: 25 February 2019
    Accepted: 10 April 2019
    Published: 6 May 2019
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    Abstract: Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flo... Show More