International Journal of Nutrition and Food Sciences

Volume 13, Issue 4, August 2024

  • Research Article

    Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)

    Eliane Flore Eyenga*, Josiane Emilie Germaine Mbassi, Hippolyte Tene Mouafo, Bertrand Zing Zing, Tang Erasmus Nchuaji, Mercy Bih Loh Achu, Francis Ajebesone Ngome, Wilfred Fon Mbacham

    Issue: Volume 13, Issue 4, August 2024
    Pages: 126-139
    Received: 22 May 2024
    Accepted: 11 June 2024
    Published: 2 July 2024
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    Abstract: Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. Th... Show More
  • Research Article

    Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread

    Sa’ida Munira Johari*, Chua Kai Jia, Khoo Wei Jin, Low Shu Yeng

    Issue: Volume 13, Issue 4, August 2024
    Pages: 140-146
    Received: 18 June 2024
    Accepted: 5 July 2024
    Published: 23 July 2024
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    Abstract: Background: Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with s... Show More
  • Research Article

    Evaluation of Physiochemical, Phytochemicals, Antioxidant, Micronutrients Properties of Bangladeshi Crude and Commercial Rice Bran Oil

    Sanjida Afrose, Umme Salma, Tanvir Ahmmed, Md. Sohel, Mst. Afifa Khatun*

    Issue: Volume 13, Issue 4, August 2024
    Pages: 147-157
    Received: 17 May 2024
    Accepted: 11 June 2024
    Published: 6 August 2024
    DOI: 10.11648/j.ijnfs.20241304.13
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    Abstract: Rice bran oil was extracted by product of milling of Oryza sativa seeds. The focus of the study was to determine the physiochemical, phytochemicals, micronutrients and antioxidant potentiality of rice bran oil and effect of refining process. The oil is extracted from bran of three popular rice varieties (BRRI-28, BRRI-29, Rajvogh) of Bangladesh. Th... Show More