Journal of Food and Nutrition Sciences

Volume 2, Issue 1, January 2014

  • Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia

    Habtamu Fekadu, Fekadu Beyene, Gulelat Desse Haki

    Issue: Volume 2, Issue 1, January 2014
    Pages: 1-12
    Received: Nov. 28, 2013
    Accepted:
    Published: Dec. 20, 2013
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    Abstract: Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. Th... Show More
  • Fast Food Consumption Drift in Pakistani Population

    Noor Jahan, Mehjabeen, Fakhsheena Anjum, Sana Ghayas, Hina Yasin, M. Sajid, S. M. Zubair Qasmi, Umair Akhtar, Umar Akram, Haider Raza, Ahmed Ali, Talha Rana

    Issue: Volume 2, Issue 1, January 2014
    Pages: 13-18
    Received: Dec. 10, 2013
    Accepted:
    Published: Jan. 10, 2014
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    Abstract: Objective: To appraise the use of various fast foods in different age groups among males and females and study its drift in Pakistani population. Method: The study was conducted from February to June 2013 in Karachi, Pakistan on a structured questionnaire. A total of n=489 individuals participated in this study among which n= 222 were males and n= ... Show More
  • Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area

    Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, Lynda Hagan, Emmanuel Otoo

    Issue: Volume 2, Issue 1, January 2014
    Pages: 19-23
    Received: Feb. 12, 2014
    Accepted:
    Published: Feb. 28, 2014
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    Abstract: Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colou... Show More