Welcome to IPS Intelligentsia Publishing Services, your premier destination for scholarly publishing. We are delighted to extend our warmest greetings to all who seek to contribute to the advancement of knowledge and innovation. At IPS Intelligentsia, we pride ourselves on providing a platform where groundbreaking research finds its home. Whether you're an established academic or an emerging scholar, we are committed to fostering excellence in publishing across various disciplines. To submit your manuscript, please send to This email address is being protected from spambots. You need JavaScript enabled to view it.. We also support fast-tracked publishing of papers.
FEATURED PUBLICATIONS
Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour
Corn-based snacks with red kidney beans and onion flour improve nutritional value and sensory qualities.
DOI: https://doi.org/10.54117/ijnfs.v3i3.52
Cite as: Adegbanke, O. R., & Jeremiah, O. M. (2024). Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour. IPS Journal of Nutrition and Food Science, 3(3), 222–226.
Prevalence of Schistosomiasis and Associated Risk Factors among Patients with Urinary Tract Infection Attending Specialist Hospital Bauchi
The study found high schistosomiasis prevalence among UTI patients in Bauchi, Nigeria; linked to contaminated water, poor sanitation, and low socio-economic status.
DOI: https://doi.org/10.54117/ijamb.v3i1.21
Cite as: Sambo, K. H., Moi, I. M., Mohammed, A., Yakubu, H., Mohammed, B., & Abdullahi, S. I. (2024). Prevalence of Schistosomiasis and Associated Risks Factors among Patients with Urinary Tract Infection Attending Specialist Hospital Bauchi. IPS Journal of Applied Microbiology and Biotechnology, 3(1), 84–89.
Determination of the Presence of Potassium Bromates in Bread Samples Produced in Azare
Five out of nine bakeries had acceptable potassium bromate levels, while four exceeded recommended levels in Azare, Nigeria.
DOI: https://doi.org/10.54117/iijbs.v3i1.23
Cite as: Abbas, I., Garkuwa, U. A., & Usman, A. M. (2024). Determination of the Presence of Potassium Bromates in Bread Samples Produced in Azare. IPS Interdisciplinary Journal of Biological Sciences, 3(1), 51–55.
Hydrolytic Response of Beta-Amylase to Selected Starches when Adsorptively Immobilized on Agarose Gel
The study evaluated immobilized β-amylase's activity, stability, substrate specificity, and metal salt effects, finding optimal performance at pH 4.5 and 60 ºC.
DOI: https://doi.org/10.54117/ijamb.v3i1.25
Cite as: Enujiugha, V. N., Abu, T. F. A., Olowolafe, M. O., & Isaac-Bamgboye, F. J. (2024). Hydrolytic Response of Beta-Amylase to Selected Starches when Adsorptively Immobilized on Agarose Gel. IPS Journal of Applied Microbiology and Biotechnology, 3(1), 57–62.
Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake
This study assessed flour blends and cakes from indigenous crops and food waste, showing increased protein, fibre, and antioxidant properties.
DOI: https://doi.org/10.54117/ijnfs.v3i3.53
Cite as: Bello, F. A., & Oladeji, B. S. (2024). Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake. IPS Journal of Nutrition and Food Science, 3(3), 214–221.
Towards a 2025 Global Beer Market: The Use of Aptamers in Biosensors to Detect Acetobacter Aceti in Beer - A Biotechnological Approach to Improve Food Hygiene and Safety in Beer Developing Markets and Beyond
This study developed aptamers using SELEX to detect A. aceti in beer, demonstrating specificity and potential for rapid spoilage organism detection.
DOI: https://doi.org/10.54117/ijnfs.v3i1.37
Cite as: Miteu, G. D. (2024). Towards a 2025 Global Beer Market: The Use of Aptamers in Biosensors to Detect Acetobacter Aceti in Beer - A Biotechnological Approach to Improve Food Hygiene and Safety in Beer Developing Markets and Beyond. IPS Journal of Nutrition and Food Science, 3(1), 94–101.
Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends
This study analyzed wheat-tigernut composite flour and its impact on Chin-chin. Tigernut up to 20% enhanced attributes, suggesting baking industry potential.
DOI: https://doi.org/10.54117/ijnfs.v3i1.39
Cite as: Obinna-Echem, P. C., Amadi, A. O., Ekuma, C. C., & Fyne-Akah, H. (2024). Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends. IPS Journal of Nutrition and Food Science, 3(1), 102–109.
Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather
The result from this study shows that pawpaw-banana blend, especially 70% pawpaw, offers high nutrition and sensory appeal.
DOI: https://doi.org/10.54117/ijnfs.v3i1.34
Cite as: Ohijeagbon, O. R., Quadri, J. A., Adesola, M. O., Adediwura, R. A., & Bolarinwa, I. F. (2024). Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather. IPS Journal of Nutrition and Food Science, 3(1), 115–122.
Evaluation of the Quality Characteristics of Cookies Produced from Blends of Tigernut and Soybean Flour
This study examined tigernut-soybean flour blends for physicochemical properties and protein content, finding potential for nutritious cookies, particularly at 60:40 ratio.
DOI: https://doi.org/10.54117/ijnfs.v3i1.38
Cite as: Obinna-Echem, P. C., Amadi, A. O., & Ogan, S. A. (2024). Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour. IPS Journal of Nutrition and Food Science, 3(1), 86–93.
Proximate, Minerals and Vitamins Analyses of Some Common Foods in Nigeria
Nutritional analysis of common Nigerian solid foods shows variations in macronutrients and micronutrients. Poundo yam, semovita, wheat, corn, and cassava flours exhibit diverse nutritional profiles.
DOI: https://doi.org/10.54117/ijnfs.v3i1.40
Cite as: Jegede, R. E., Suleiman, M. S., Yayah, O. O., Ogohi, D. A., & Omale, J. A. (2024). Proximate, Minerals and Vitamins Analyses of Some Common Foods in Nigeria. IPS Journal of Nutrition and Food Science, 3(1), 110–114.