https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs <p><strong>Journal Summary: </strong><strong>Scope:</strong> Publishes in all areas of nutrition and food Sciences. <strong>ISSN:</strong> Print and Online. <strong>Crossref DOI Prefix: </strong>10.54117. <strong>Frequency:</strong> Accepted papers are published immediately. <strong>Journal model:</strong> Open Access. <strong>Article Processing Charges:</strong> $20 or #25,000 for local authors. <strong>Abstracting &amp; Indexing:</strong> Google Scholar, Semantic Scholar, Index Copernicus, Crossref, WorldCat. <strong>Type of articles:</strong> All kinds of articles including book of abstracts and conference proceedings. <strong>Review type:</strong> Double-blind peer review. <strong>License type:</strong> CC BY 4.0. <strong>Area of coverage:</strong> Nutrition and Food Sciences and their applied Antioxidants and Phytochemicals in Food, Food Processing Technology, Calorie Intake and Consumption, Carbohydrates and Fibers, Clinical Nutrition, Diets and Diseases, Eating Disorders, Food Chemistry, Engineering and Microbiology, Food Conservation and Preparation, Food Machinery, Food Packaging, Food Safety and Hygiene, Food Science and Technology, Grain and Oil Engineering, Healthy Eating Initiatives, Hormonal Regulations, Malnutrition, Maternal and Infant Nutrition, Nutrition Physiology, Nutrient Metabolism, Nutrition and Immunology, Obesity, Proteins and Amino Acids, Public Health Nutrition, Sensory Analysis, Sports Nutrition, Vitamins and Minerals.</p> IPS Intelligentsia Publishing Services en-US IPS Journal of Nutrition and Food Science https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/68 <table> <tbody> <tr> <td> <p>This study evaluated the physicochemical and food quality properties of three varieties of papaya seed flour from fresh, whole, mature, ripe and edible papaya fruits.&nbsp; The varieties include elongated papaya seed, elongated red papaya seed and round papaya seed. The papaya seed samples were processed into flour and then analyzed for proximate, vitamin, minerals and functional properties using standard analytical procedures. The result of the proximate composition showed; &nbsp;moisture (10.58-10.75%), protein (29.22-30.30%), fat (28.23-29.52%), ash (7.14-7.99%), fibre (5.99-6.81%) and carbohydrate(16.50-17.54%) respectively.&nbsp; The vitamin content of the pawpaw seed flour samples was found to be in the ranges of 38.62– 43.24 µg/100g for vit. A, 0.13– 0.23mg/100g for vit. B1, 0.37– 0.52mg/100g for vit. B2 and 2.01–2.44mg/100g for vit. C, while the mineral contents vary from 1.89–2.69mg/100g(zinc), 51.63–53.23mg/100 (potassium), and 3.25–4.51mg/100g. These pawpaw varieties differ significantly (P &lt; 0.05) in proximate, vitamin and mineral composition. The functional properties revealed; bulk density (30.71-33.74%), water absorption capacity (210.63-213.53%), oil absorption capacity (224.69–240.18%) and foaming capacity (6.91-9.52%). <em>&nbsp;</em>These findings underscore the potential for papaya seed flour in various industrial, nutritional, and pharmaceutical applications. Therefore, this research highlights the nutritional, pharmaceutical, functional, and economic importance of papaya seed flour.<strong><em>&nbsp;</em></strong></p> </td> </tr> </tbody> </table> <p>&nbsp;</p> Austin Ihemeje Odinakachi Theresa Okoronkwo Copyright (c) 2024 Austin Ihemeje, Odinakachi Theresa Okoronkwo https://creativecommons.org/licenses/by/4.0 2024-11-13 2024-11-13 3 4 267 274 10.54117/ijnfs.v3i4.68 https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/64 <table> <tbody> <tr> <td> <p>The present study aimed to evaluate the physiochemical, and nutritional properties of the yoghurt enriched with pineapple and orange pomace. Five yoghurt samples were prepared using skimmed milk, orange pomace, and pineapple pomace blends. The physicochemical properties (pH, total titratable acid, free fatty acidity, total soluble solid, and brix), anti-nutrient properties (saponins, oxalate, phytate, tannins, and alkaloids), and antioxidant properties [ferric reducing antioxidant properties (FRAP), 2, 2’-azino-bis (3-ethylbenthiazoline-6-sulphonic acid (ABTS), 1, 1- diphenyl-2-picryhydrazyl (DPPH), phenol and iron chelate (Fe²⁺) of the samples were evaluated. The study showed that pineapple and orange pomaces affected the pH and viscosity of the samples. The mean and standard deviation of the samples were determined and a One-Way Analysis of Variance (ANOVA). There were significant increase (p≤0.05) in the free fatty acid (9.10-12.00%), total soluble solid (6.30 10.50%), total titratable acid (8.50-14.93%), and brix (11.50-17.00%) compared with the control. The anti-nutritional factors were within acceptable standards and sample YOB (75.04% Skimmed Yoghurt, 22.65% Pineapple Pomace and 2.87% Orange Pomace) had the best antinutritional and antioxidants properties. Therefore, Pineapple and Orange pomace can be used as a functional ingredient for the development of Skimmed Milk yoghurt.</p> </td> </tr> </tbody> </table> Ruth Oluwatobi Adetunji Charity Ebute Nathaniel Olu Alamuoye Olugbenga O. Awolu Copyright (c) 2024 Ruth Oluwatobi Adetunji, Charity Ebute, Nathaniel Olu Alamuoye, Olugbenga O. Awolu https://creativecommons.org/licenses/by/4.0 2024-10-09 2024-10-09 3 4 255 261 10.54117/ijnfs.v3i4.64 https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/67 <p>A comprehensive nutritional analysis was conducted on the proximate, mineral, vitamin, and amino acid profiles of turmeric and ginger obtained from Rumuokoro market, Port Harcourt. , mineral, vitamin, and amino acid composition of turmeric and ginger were analyzed using standard methods. The vitamin A content in turmeric and ginger were 17.93±0.594mg/kg and 29.26±0.38mg/kg respectively. Vitamin C content in turmeric and ginger were 59.49±0.66mg/kg and 50.33±0.88mg/kg while vitamin D levels were 6.0±0.10mg/kg2.93 and 2.62±0.11mg/kg respectively. Magnesium levels in turmeric and ginger were 5.76±0.05mg/kg and 6.46±0.05mg/kg respectively. Potassium concentrations in turmeric and ginger were 7.42±0.04g/100g.protein and 6.76±0.04g/100g.protein respectively while calcium levels were 4.91±0.02mg/kg and 5.55±0.49mg/Kg. The glycine content in ginger and turmeric were 4.05±0.226g/100g.protein and 3.58±0.27g/100g.protein respectively while methionine levels were 1.51±0.07g/100g.protein and1.09±0.01g/100g.protein. The mean glutamate levels in ginger and turmeric were 13.76±0.01g/100g.protein and 14.28±0.27g/100g.protein, while cysteine levels were 2.40±1.89g/100g.protein and 1.41±0.02g/100g.protein respectively. The analyzed spices are rich in essential vitamins, minerals, and amino acids, which are crucial for maintaining well-being. The high levels of vitamin C and suggest potential benefits for immune function, skin health, and antioxidant activity. The presence of lysine and valine indicates that these spices could be beneficial in complementing protein intake in populations with limited access to diverse protein sources.</p> Jennifer O. Onyema Eugene N. Onyeike Benjamin A. Amadi Copyright (c) 2024 Jennifer O. Onyema, Eugene N. Onyeike, Benjamin A. Amadi https://creativecommons.org/licenses/by/4.0 2024-10-29 2024-10-29 3 4 262 266 10.54117/ijnfs.v3i4.67