Int J Food Nutr Res

  • Nutraceutical wild plants and their socio-economic contributions to households

    Nutraceutical wild plants and their socio-economic contributions to households in Lare Woreda, Gambella Regional State, Southwest Ethiopia Thakdeal Kuet Lim1, Debela Hunde Feyyisa2 and Dereje Bekele Jiru2   1Gambella Agricultural Research Institute 2 Jimma University, College of Agriculture and Veterinary Medicine, Jimma, Ethiopia   An ethno botanical study was conducted in Lare woreda (district) of Gamella Regional State of Ethiopia with the objective of identifying the existing nutraceutical plant species having various socio-economic significances for households in the area. The study…

  • Nutrients, phytochemicals and antioxidant properties of two tropical almond pulp

    Nutrients, phytochemicals and antioxidant properties of two varieties of tropical almond (terminalia catappa) pulp *Okudu, H.O., Okudu, P.C. and Mene, L.P Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Ripe fruits of tropical almond (Terminalia catappa) of red and yellow varieties were collected from National Root Crops Research Institute (NRCRI) Umudike environs. The pulp was analyzed as eaten. The nutrient compositions were determined using AOAC techniques. Minerals were determined using wet acid digestion…

  • Nutrients, Physicochemical and Sensory attributes of jams

    Nutrients, Physicochemical and Sensory attributes of jams produced from Soursop and Pawpaw pulpds *Okudu, H.O. and Umahi, C.F Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Ready- to- eat soursop and pawpaw fruits were purchased from Ubani and Umuariaga markets Umuahia, Abia State. Crude protein and crude fiber ranged between 1.17-1.27% and 0.04-0.05% respectively. Ca (90.39mg/100g), Mg(143.49mg/100g), Na(290.51mg/100g) P(185.67mg/100g), I(6.67mg/100g) and Fe(0.35mg/100g) were significantly higher in pawpaw jam,while K (69.38mg/100g) was significantly higher…

  • Chemical properties of mango kernel and seed and biscuit from wheat-mango kernel

    Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends Ifesan, B.O.T* Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria Mango seed and kernel are regarded as waste and have been underutilized in the food industry. This study investigated the physicochemical and antioxidant properties of mango kernel and seed flour. In addition, mango kernel flour was employed as composite flour for biscuit production. Proximate composition of mango seed…

  • Total phenolic content and antioxidant activities of Ethiopian coffee

    Determination of total phenolic content and antioxidant activities of five different brands of Ethiopian coffee A. Daniel1, M. Workneh1 1 College of Natural and Computational Sciences department of chemistry, Dilla University Ethiopia High consumption of coffee has been considered to have negative health consequences, often attributed to the stimulant effects of caffeine. However, coffee is also one of the largest sources of antioxidants in the diet and contains various compounds with potential beneficial effects on glucose metabolism, inflammation and blood…

  • Influence of knowledge and perception on the utilization of legumes

    Influence of Knowledge and Perception on the Utilization of Some Under-utilized Legumes Among Nigerian Students *Olanipekun O.Taiwo1, Farinde E. Oluremi1  and Eyebiokin Abiodun2 *1Product Development Program, Institute of Agricultural Research and Training, Obafemi  Awolowo University, Nigeria 2Department of Home and Rural Economics, Federal College of Agriculture, Moor Plantation, Ibadan, Nigeria   Background: Various efforts have been made to improve utilization of neglected and under-utilized legumes at home, cottage and industrial levels, however, utilization is still low. Objective: To identify the…

  • Total phenolic and antioxidant capacity of flower, leaf and seed of Moringa oleifera

    Total phenolic and antioxidant capacity of flower, leaf and seed of Moringa oleifera Kamila de Oliveira do Nascimento1*; Isabela Pereira Reis2; Ivanilda Maria Augusta3 1*Nutritionist, Doctor in Science and Food Technology at the Federal Rural University of Rio de Janeiro – UFRRJ. 2Food Engineering Student at the Federal Rural University of Rio de Janeiro – UFRRJ. 3 Doctor in Chemistry and Technology of Biochemical Processes in the Federal University of Rio de Janeiro – UFRJ The Moringa oleifera it is…