African Journal of Food Science Research

Original Research ArticlePhysico-chemical properties of Chakiya variety of Amla (Emblica officinalis) and effect of different dehydration methods on quality of powderPoonam Mishra*, Vijeyta Srivastava, Deepmala Verma, O. P. Chauhan and G. K. RaiView Abstract Full Article - PDF Download FullText pp. 001-004https://doi.org/10.46882/AJFSR/1129 African Journal of Food Science Research
Original Research ArticleQualities of commercially and experimentally sun dried fin fish, Scomberoides tolJamila Patterson* and Govindan RanjithaView Abstract Full Article - PDF Download FullText pp. 001-004https://doi.org/10.46882/AJFSR/1128 African Journal of Food Science Research
Original Research ArticleEffect of flour production methods on the yield, physicochemical properties of maize flour and rheological characteristics of a maize -based non-fermented food dumplingMathew K. BoladeView Abstract Full Article - PDF Download FullText pp. 001-011https://doi.org/10.46882/AJFSR/1127 African Journal of Food Science Research
Original Research ArticleInvestigation of the potential of fortified instant Matooke flour (ITF) in rehabilitation of malnourished children (Part 2)Florence I. Muranga*, Miriam Kanyago, Fabian Nabugoomu and James M. NtambiView Abstract Full Article - PDF Download FullText pp. 001-009https://doi.org/10.46882/AJFSR/1126 African Journal of Food Science Research
Original Research ArticleInvestigation of the potential of fortified instant matooke flour in rehabilitation of malnourished children (Part 1)Florence Isabirye Muranga*, Miriam Kanyago, Fabian Nabugoomu and James M. NtambiView Abstract Full Article - PDF Download FullText pp. 001-006https://doi.org/10.46882/AJFSR/1125 African Journal of Food Science Research
Short CommunicationThe microbial quality of pre-packed mixed vegetable salad in some retail outlets in Lagos, NigeriaR. E. Uzeh*, F. A. Alade and M. BankoleView Abstract Full Article - PDF Download FullText pp. 001-004https://doi.org/10.46882/AJFSR/1124 African Journal of Food Science Research