Journal of Food and Nutrition Sciences

Volume 4, Issue 2, March 2016

  • Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet

    Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle

    Issue: Volume 4, Issue 2, March 2016
    Pages: 29-33
    Received: 17 December 2015
    Accepted: 6 January 2016
    Published: 2 March 2016
    Abstract: Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of ed... Show More
  • Effect of the Traditional Cooking Methods (Boiling and Roasting) on the Nutritional Profile of Quality Protein Maize

    Omenna Emmanuel Chukwuma, Olanipekun Oyeyoyin Taiwo, Udouso Victory Boniface

    Issue: Volume 4, Issue 2, March 2016
    Pages: 34-40
    Received: 12 January 2016
    Accepted: 3 February 2016
    Published: 11 May 2016
    Abstract: Freshly harvested yellow quality protein maize (QPM) was subjected to boiling and roasting. Proximate, nutrients and anti-nutrients analyses were carried out to investigate the effects of these treatments on the nutritional compositions and anti-nutrients content of quality protein maize. The result showed that the roasted quality protein maize (RQ... Show More