IJRIAS

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IJRIAS

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Showing results 1 to 33 of 33 articles

A Comparative Analysis of Renewable Energy Integration in the Agri-Food Value Chain: Case Studies of Zimbabwe and Zambia’s Pathways to Sustainable Food Security and Productivity

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Proximate, Phytochemicals and Gas Chromatography Flame Ionization Detection (GC-FID) Profiling of Ethanolic Extract of Guava (Psidium Guajava) Leaves and Its Antimicrobial Activities on Some Bacterial Isolates.

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Chemical analysis on Linseed seed in Lab

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Production of Fortified Plant-Based Infant Formular to Mitigate Malnutrition and Poor Growth Development

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Evaluation of Proximate and Heavy Metals Composition of Four Locally Available Rice Cultivars in Bauchi Town, North-Eastern Region of Nigeria

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“Lowland Kangkong (Ipomoea Aquatica)-Flavored Rice Cake Wrapped in Green-Stemmed Alugbati (Basella Alba L.) Edible Wrapper”

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Influence of Processing Variables on Phytochemical Content of Dried ‘Nsukka’ Yellow Pepper (Capsicum Annum L)

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Isolation and Molecular Characterization of Some Lactobacillus Species Isolated from Three Locally Fermented Foods

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Biotechnological Studies on the Fermentation and Physicochemical Characterization of Palm Fruit, Tiger Nut, and Watermelon Juices for Wine Production

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Aframomum Danielli Phytocompounds as Promising Inhibitors of Salmonella Typhi Targets: An in Silico Approach

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Modelling Moisture-Dependent Effect on the Dimensional and Flowability Properties of Yellow and Brown Tigernut

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Dough Rising Capacity of a Novel Yeast Yarrowia Phangngaensis Isolated from Palmwine as Bakery Yeast Option

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Assessment of Chemical Potentials in Three Different Types of Legumes for Managing Diabetics

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Food Safety Knowledge: A Determinant of Sanitation Conditions in Local Restaurants

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Customer Segmentation and Demographic Influences on Frozen Food Purchase Behavior: An Empirical Analysis

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Optimization of Nutrient Composition of Foam-Mat Dried Protein Rich Weaning Food Supplement Produced from Carrot Juice (Daucus Carota), Egg White and Crayfish (Nematopalaemon Hastatus)

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The Effect of Adding Carboxy Methyl Cellulose and Watermelon Albedo Juice on Antioxidant Activity, Physical and Sensory Properties of Watermelon Albedo Yogurt

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Comparative Evaluation of the Physicochemical and Sensory Assessment of Selected Plant Milks

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Dents Occurrence, Potential Energy and Weight Loss of Dropped Hog Plum (Spondias Mombin L.) Fruits

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The Impact of Bean Type and Brewing Technique on Caffeine Content in Coffee Brews

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Profitability Assessment of Intercropping Adlay with Different Grain Legumes

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Quality Dietary Intake in Adolescence: Assessment of Macronutrients, Minerals and Essential Amino Acids in School Meals Served in the FCT, North Central Nigeria.

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Food Biotechnology in Indonesia: Obstacles and Prospects in the Future

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Quality Evaluation of Cookies Produced from Yellow Root Cassava and Bambara Groundnut Flour Blends

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Food Safety and Hygiene: A Review of Ghana’s Paradigm.

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Energy-Efficient Maintenance Practices in Food Processing: Strategies for Sustainability and Cost Reduction; a Review.

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Evaluation of the Microbiological and Physicochemical Properties of Selected Indigenous Food Spices Vended in Eke Awka Market, Anambra State Nigeria.

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Myths and Potential Benefits of Kombucha as a Functional Food: A Review

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Nutritional Composition, Rancidity Profile and Sensory Acceptability of Bread Produced Using Shea Butter as Shortening

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An Assessment of The Food Safety Knowledge and Practices of Food Handlers in Selected Turo-Turo Restaurants Near Saint Mary’s University

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Nutritive and Phytate Contents of Raw and Fermented African Oil Bean Seeds

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Quality Assessment of Selected Brands of Vegetable Oil Sold at Relief Market Onitsha, Anambra State of Nigeria

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Integration of Hazard Analysis and Critical Control Points (HACCP) with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review.

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