Archive:: International Journal of Food Science and Biotechnology:: Science Publishing Group

Volume 5, Issue 1, March 2020

Development of Aloe Vera Jelly for Diabetic Patients and Analysis of Its Physicochemical Properties

Rebeka Sultana, Rokeya Begum, Md. Nannur Rahman, Md. Rakibul Hasan, Md. Azizul Haque

Issue: Volume 5, Issue 1, March 2020

Pages: 1-5

Received: 9 November 2019

Accepted: 9 December 2019

Published: 6 January 2020

DOI: 10.11648/j.ijfsb.20200501.11

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Abstract: An attempt has been made in the present study to develop aloe vera jelly with honey in a view using it as an anti-diabetic agent for its therapeutic properties. Different aloe vera jellies were prepared with different sweetening agents including honey, sugar and aspartame to make a comparison on the basis of nutrient content, bioactive compounds, o... Show More

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Microbiological and Sensory Quality of Saponified Dishes (Otong) from Ash Solutions of Oil Palm (E. guineensis) Bunches and Unripe Plantain (M. paradisica) Peels

Ntukidem Victor Edet, Edima-Nyah Anne Peter, Udo Ifiok Ikpeme

Issue: Volume 5, Issue 1, March 2020

Pages: 6-11

Received: 11 January 2020

Accepted: 27 January 2020

Published: 18 February 2020

DOI: 10.11648/j.ijfsb.20200501.12

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Abstract: This study investigated the microbiological quality and sensory properties of saponified dishes (otong) prepared with unripe plantain peel and empty palm bunch ash solutions. Dried unripe plantain peels and palm bunches were incinerated using open pan (charring) and muffle furnace combustion methods. Commercially acquired potash was used as a contr... Show More

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