Croat. J. Food Sci. Technol. (2021) 13 (1)

Vol. 13. No. 1



Original scientific paper

Oluwayemisi Foluke Jonathan Awofadeju, Adeola Bosede Awe, Olayinka Janet Adewumi, Elizabeth Adewumi Adeyemo
Influence of Substituting Sucrose with Date Palm Fruit Flour (DPFF) on the Nutritional and Organoleptic Properties of Bread
DOI: 10.17508/CJFST.2021.13.1.01
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Abiodun A. Olapade*, Oluwayemisi F. J. Awofadeju
Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making
DOI: 10.17508/CJFST.2021.13.1.02
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Babalola Taiwo*, Omobuwajo Taiwo And Akanbi Charles
Effect of processing methods on the antioxidant potentials of netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) vegetables in peanut burger
DOI: 10.17508/CJFST.2021.13.1.03
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Rahman Akinoso, Kazeem Koledoye Olatoye, Yoyinsola Rukayat Adedokun
Elucidating the energy-utilization patterns for five methods of groundnut cake (Kulikuli) production
DOI: 10.17508/CJFST.2021.13.1.04
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Ndife Joel, Imade Itohan, Samaila James
Production and quality evaluation of soy cheese (tofu) using various coagulants
DOI: 10.17508/CJFST.2021.13.1.05
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Adebimpe Fatimat Okeleye, Charles Taiwo Akanbi, Tunde Afolabi Morakinyo
Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices
DOI: 10.17508/CJFST.2021.13.1.06
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Christiana Teniola Gbadebo, Ylatifah Taiye Gbadebo
Proximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding
DOI: 10.17508/CJFST.2021.13.1.07
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Muluken K. Kassa, Shimelis A. Emire
Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits
DOI: 10.17508/CJFST.2021.13.1.08
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Musliu Sunmonu, Mayowa Sanusi, Habeeb Lawal
Effect of different processing conditions on quality of cassava
DOI: 10.17508/CJFST.2021.13.1.09
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Innocent Okwunodulu, Stella Chikezie, Adindu Linus-Chibuezeh, Solomon Abasiekong
Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana)
DOI: 10.17508/CJFST.2021.13.1.10
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Nusrat Jahan Shoshi, Md. Harun Or Rashid, M.U.M. Abu Zakaria, Shuvagato Mondal, Shuva Bhowmik
Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish
DOI: 10.17508/CJFST.2021.13.1.11
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Jelili Babatunde Hussein, Joseph Idowu Olaniyi, Esther Anjikwi Msheliza, Seember Bernadette Kave
Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)
DOI: 10.17508/CJFST.2021.13.1.12
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Rasheed Olatunji Moruf, Oluwafolakemi Anthonia Afolayan, Mayomi Adenike Taiwo,  Mogbonjubola Mutiat Ogunbambo
Estimation of nutritional energy values, mineral ratio and mineral safety index in the Royal spiny lobster, Panulirus regius (De Brito Capello, 1864)
DOI: 10.17508/CJFST.2021.13.1.13
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Olajide Sobukola, Feyisola Ajayi, Omowunmi Kayode, Opeyemi Faloye
Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers
DOI: 10.17508/CJFST.2021.13.1.14
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Ayomide F. Sowemimo, Abiola O. Obisesan, Funmilola A. Ayeni
Evaluation of lactic acid bacteria viability and anti-diarrhoeagenic Escherichia coli activities of non-alcoholic fermented beverage ‘Kunu 
DOI: 10.17508/CJFST.2021.13.1.15
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Review paper

Sameera A. Rege, Megha A. Varshneya, Shamim A. Momin
A Mini-Review: Comparison between curcumin and tetrahydrocurcumin based on their activities
DOI: 10.17508/CJFST.2021.13.1.16
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