International Journal of Food Science and Nutrition

Rajesshwari Priya S, Haripriya A. Formulation and evaluation of instant soup mix enriched with microgreens . International Journal of Food Science and Nutrition. 2021; 6(3): 01-08.

Trilok Nath Rai, Anjali Sahu, Kedar Nath Rai, Shruti V Singh, Ajay Kumar Rai. Mushroom production-A better option for vegetables in eastern Uttar Pradesh . International Journal of Food Science and Nutrition. 2021; 6(3): 09-12.

Duyen HH Nguyen, Ha VH Nguyen. Effects of extraction conditions on soluble oxalate content of the germinated paddy rice (Oryza sativa L.) . International Journal of Food Science and Nutrition. 2021; 6(3): 13-16.

Kamalish M, Sini jadeesh. Nutritional and sensory evaluation of baked wheat chips incorporated with lotus root (Nelumbo nucifera) . International Journal of Food Science and Nutrition. 2021; 6(3): 17-20.

Jide Alfred, Adanigbo Pelumi, Osanyinlusi Remi. The effect of various drying methods on the nutritional composition of Lycopersicum esculentum and Abelmoschus esculentus L. . International Journal of Food Science and Nutrition. 2021; 6(3): 21-24.

Adesanmi Raymond Ade, Okorie Ijioma John, Nwamarah Joy Ugo. Quality attributes of maize-based supplementary diets in the in vitro for the management of moderately acute malnourished children . International Journal of Food Science and Nutrition. 2021; 6(3): 25-34.

P Kavyasri, D Kodanda Ram Reddy. Effect of different drying techniques and quality evaluation of moringa leaf powder . International Journal of Food Science and Nutrition. 2021; 6(3): 35-38.

James Ronald Bayoï, Bruno Yaya Foundikou, François-Xavier Etoa. Effect of tamarind (Tamarindus indica) extracts leaves on the sensory quality of a local refreshing sorrel (Hibiscus sabdariffa) calyces-based beverage . International Journal of Food Science and Nutrition. 2021; 6(3): 39-47.

Veena P, Rakshitha D, Lakshmy Priya S. Dehydrated star fruit (Averrhoa Carambola L) powder as flavour enhancer in green chutney . International Journal of Food Science and Nutrition. 2021; 6(3): 48-50.

Emeka F Okpalanma, Ekpeno S Ukpong, Charles O Chude, Rejoice C Abah. Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts . International Journal of Food Science and Nutrition. 2021; 6(3): 51-58.

Pooja Y, Rajesshwari Priya S. Development of an edible coating enriched with cauliflower stalk extracts and star anise essential oil and to evaluate its effect on shelf-life quality of green bell peppers . International Journal of Food Science and Nutrition. 2021; 6(3): 59-63.

Pooja Y, SR Priya. Impact of Covid-19 on consumers’ attitude towards food purchase with special reference to Chennai city . International Journal of Food Science and Nutrition. 2021; 6(3): 64-68.

D Rakshitha, Simmi Jain. Utilization of coconut flour and coconut milk in the formulation of candy . International Journal of Food Science and Nutrition. 2021; 6(3): 69-71.

Uchenna E Umeohia, Gregory I Okafor. Production and evaluation of extruded snacks from Sourghum (Sorghum bicolor l. Moench), soybean (Glycine max (l.) Merr.) and carrot (Daucus carota subsp. sativus) . International Journal of Food Science and Nutrition. 2021; 6(3): 72-77.

Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike. Effect of germination on the bulk density of flours and protein isolates from Solojo cowpea (Vigna Unguiculata L. Walp) . International Journal of Food Science and Nutrition. 2021; 6(3): 78-83.

Soumya PS, Suma Divakar. Glycemic index and glycemic load of edible jackfruit parts . International Journal of Food Science and Nutrition. 2021; 6(3): 84-87.

S Kothandaperumal. Nutrient composition of microwave cooked pangasius meat and their analysis of proximate, fatty acid and mineral composition . International Journal of Food Science and Nutrition. 2021; 6(3): 88-92.

S Kothandaperumal. Corn/tapioca flour added to fish pasta product produced from defattened steam cooked Pangasius fish meat . International Journal of Food Science and Nutrition. 2021; 6(3): 93-99.

S Kothandaperumal. Fatty acid composition of raw and different heat treatment of cooked pangasius meat studied by gas chromatography . International Journal of Food Science and Nutrition. 2021; 6(3): 100-106.

Soumi Das, Minakshi Ghosh, Dipak Kumar Bhattacharyya. Study of ‘the utilization of pumpkin seed protein isolate for the production of protein rich cookies’ . International Journal of Food Science and Nutrition. 2021; 6(3): 107-112.

Sneha S Bhat, Aditi Vichare. A review article on microgreens as super foods . International Journal of Food Science and Nutrition. 2021; 6(3): 113-119.

Kouame Koffi Felix, Akpesse Akpa Alexandre, Diby Yao Séraphin, Kassi N’dja Justin. Morphometric characteristics of honeybees in the cechi nature reserve in the department of agboville (south-east, Ivory Coast) . International Journal of Food Science and Nutrition. 2021; 6(3): 120-127.

Njoya Moyouwou Amadou, Semi Aphonsius Yam, Ntam fidelis Toke, Munji Victorine Nsongka, Bame Irene Bongsiysi. Physicochemical characterisation of some potato varieties grown in the north-west region of Cameroon and sensory properties of potato food products . International Journal of Food Science and Nutrition. 2021; 6(3): 128-133.

Khude Varsha Sanjay. Study of ethenomedicinal importance of some spices . International Journal of Food Science and Nutrition. 2021; 6(3): 134-136.

S Kothandaperumal. Corn flour enriched with fish pasta products produced from defattened different heat treatment cooked pangasius meat . International Journal of Food Science and Nutrition. 2021; 6(3): 137-143.

S Kothandaperumal. Fatty acid composition of grilled cooked pangasius meat studied by gas chromatography . International Journal of Food Science and Nutrition. 2021; 6(3): 144-147.

Nihal Saleh Al-Anazi, Razan Tariq Aqeel, Fatimah Hussain Al-Shawaker, Zainab Ali Al-Dahneem, Reham Shawky Metwally, Ahmed Amr Abdalla, Omar Ibrahim Abuzaid, Tunny Sebastian. The association between dietary intake of omega-3 and cognitive abilities among Saudi female university students . International Journal of Food Science and Nutrition. 2021; 6(3): 148-153.