Journal of Food and Nutrition Sciences

Archive

Volume 6, Issue 3, May 2018

  • Assessment of Rancidity and Other Physicochemical Properties of Edible Oils (Mustard and Corn Oils) Stored at Room Temperature

    Susan Okparanta, Victoria Daminabo, Leera Solomon

    Issue: Volume 6, Issue 3, May 2018
    Pages: 70-75
    Received: 9 April 2018
    Accepted: 28 April 2018
    Published: 28 May 2018
    DOI: 10.11648/j.jfns.20180603.11
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    Abstract: Oils may go rancid and develop an unpleasant odor and flavor if incorrectly stored. The main factors that cause rancidity (in addition to moisture, bacteria and enzymes) are light, heat, air and some types of metals. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, ... Show More
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  • Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit

    Tamiru Kasaye Atlaw

    Issue: Volume 6, Issue 3, May 2018
    Pages: 76-81
    Received: 21 June 2018
    Accepted: 12 July 2018
    Published: 6 August 2018
    DOI: 10.11648/j.jfns.20180603.12
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    Abstract: The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fr... Show More
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  • Assessment of the Content of β-Carotene, Lycopene and Total Phenolic of 45 Varieties of Tomatoes (Solanum lycopersicum L.)

    Edwige Bahanla Oboulbiga, Cheick Omar Traore, Windpouire Vianney Tarpaga, Charles Parkouda, Hagretou Sawadogo-Lingani, Christine Kere-Kando, Alfred Sabedenedjo Traore

    Issue: Volume 6, Issue 3, May 2018
    Pages: 82-89
    Received: 25 June 2018
    Accepted: 12 July 2018
    Published: 8 August 2018
    DOI: 10.11648/j.jfns.20180603.13
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    Abstract: Tomato is a highly consumed food in the world because of its richness in nutrients especially carotenoids, vitamins and total phenolic. It has been proven very beneficial for the body. This study aimed to evaluate the composition of β-carotene, lycopene and total phenolic of 45 tomatoes varieties from experimental station in Burkina Faso. The conte... Show More
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