Vol. 4 No. 2 (2025): Apr-Jun

Published: 2025-04-07

Articles

Effect of Extraction Time on the Total Phenolic Content, In Vitro Antioxidant and Antidiabetic Properties of Commercial Herbal Teas

Idolo Ifie, Deyue Xiong

455-460
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Nutritional and Anti-nutritional Content of Citrullus Lanatus whole Fruit and Pulp

Ijeoma Okolo, Olumuyiwa Adeyemi Owolabi, Funmilola Elizabeth Audu, Aishat Abdulrahman

424-428
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Production, Chemical, Antioxidant and Nutritional Properties of Potential Functional Foods from Yellow-Maize-Based Enriched with Animal Proteins for Rehabilitation of Malnourished Children

Oluwole Steve Ijarotimi, Nnenna Daniel Madukwe, Remilekun Akinrinmade, Titilope Sadiat Olatunde

429-443
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Production and Quality Assessment of Infusion Tea from Banana Peels

Allbright Ovuchimeru Amadi, Catherine Achese Orisa, Favour Ada Banigo, Matilda Ibiye Longjohn

460-466
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Effect of Fig (Ficus capensis) and Ackee (Blighia sapida) Tea on Glucose Measurement and Antioxidant Potential in STZ-Induced Diabetic Rats

Bukola Agnes Arowolo, Adebanjo Ayobamidele Badejo, Oluwole Steve Ijarotimi

403-409
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Production and Characterization of Fruit Bars Produced from the Mucilaginous Pulp of Garcinia kola

Nuria Chinonyerem Oganezi, Ogan I. Mba, Uchenna Okonkwo

372-383
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Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour

T. A. Fatukasi, S. O. Oladele, O. F. Oludahunsi, O. O. Awolu

467-479
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Microbial Quality and Sensory Assessment of Vinegar from Date Palm and Apple Fruits Implications for Consumer Preference

I. H. Iheukwumere, J. C. Ajeh, C. M. Iheukwumere, V. E. Ike, A. O. Obianom, U. A. Ihenatuoha, E. U. Igboanugo, U. F. Onwuasoanya, F. O. Okereke, C. H. Nnadozie, C. F. Agbaugo, M. I. Nwike, N. E. Nwakoby, C. C. Ilechukwu

410-417
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Effect of Five Vegetables on Glucose, Insulin and Antioxidant Activity in Type 2 Diabetics

Ihuoma Mary Nnadi, Udoka Patricia Nnadi, Nkechinyere Gift Onodugo

397-402
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Assessment of Candy Produced from Fermented Pentaclethra macrophylla Seeds

I. H. Iheukwumere, C. M. Iheukwumere, S. O. Iloegbunam, O. H. Obiefuna, C. B. Unaeze, A. O. Obianom, N. N. Onyemekara, V. E. Ike, O. E. Udeagbara, C. H. Nnadozie

418-423
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Influence of Blending Ratios and Baking Temperature on the Nutritional and Sensory Properties of Biscuits Made from Wheat, Peanut and Banana Flour

Eucharia Chinyere Agbo, Ihuoma Mary Nnadi, Udoka Patricia Nnadi

384-389
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Enhancing the Techno-Functional Properties of Sorghum Ogi via Starter Culture Fermentation and Mixed-Spice Incorporation

Sekinat O. Alabi, Mercy A. Okeji, Daniel S. Ajewole, Oluwapelumi E. Foluso, Victor N. Enujiugha

444-455
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Anthropometric Indices, Dietary Diversity Score and Fast Food Consumption among University Workers in Southeast Nigeria A Cross-Sectional Study

Eucharia Chinyere Agbo, Ihuoma Mary Nnadi, Udoka Patricia Nnadi

390-396
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