Volume 3, Issue 5, September 2014
Reducing Water and Energy Footprints via Dietary Changes among Consumers
Pages: 361-369     Published Online: Aug. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.11
Abstract | Full-Text PDF (302KB)
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Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
Pages: 370-379     Published Online: Aug. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.12
Abstract | Full-Text PDF (274KB)
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Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats
Pages: 380-386     Published Online: Aug. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.13
Abstract | Full-Text PDF (520KB)
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Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour
Pages: 387-390     Published Online: Aug. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.14
Abstract | Full-Text PDF (187KB)
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Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
Pages: 391-396     Published Online: Aug. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.15
Abstract | Full-Text PDF (369KB)
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Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria
Pages: 397-403     Published Online: Aug. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.16
Abstract | Full-Text PDF (228KB)
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The Effect of Different Processing Methods on the Proximate, β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and its Product, the Leaf Curd
Pages: 404-410     Published Online: Aug. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.17
Abstract | Full-Text PDF (255KB)
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Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss
Pages: 411-420     Published Online: Sep. 10, 2014
DOI: 10.11648/j.ijnfs.20140305.18
Abstract | Full-Text PDF (261KB)
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Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
Pages: 421-429     Published Online: Sep. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.19
Abstract | Full-Text PDF (300KB)
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Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends
Pages: 430-437     Published Online: Sep. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.20
Abstract | Full-Text PDF (285KB)
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Timely Initiation of Complementary Feeding Practice and Associated Factors among Mothers of Children Aged from 6 to 24 Months in Axum Town, North Ethiopia
Pages: 438-442     Published Online: Sep. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.21
Abstract | Full-Text PDF (196KB)
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Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
Pages: 443-447     Published Online: Sep. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.22
Abstract | Full-Text PDF (210KB)
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Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
Pages: 448-454     Published Online: Sep. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.23
Abstract | Full-Text PDF (288KB)
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Anthropometric Measurements Determinant Nutritional Status of Urban Primary School Children in Selected Areas of Iran and India: A Comparative Study
Pages: 455-461     Published Online: Sep. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.24
Abstract | Full-Text PDF (241KB)
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Nutritional Assessment of Exclusively Breastfed and Non-Exclusively Breastfed Infants Aged (0 – 6 Months) at Mother of Christ Specialist Hospital, Enugu, Nigeria
Pages: 462-470     Published Online: Sep. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.25
Abstract | Full-Text PDF (260KB)
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Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours
Pages: 471-476     Published Online: Sep. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.26
Abstract | Full-Text PDF (214KB)
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Assessment of Nutritional Status and Prognosis in Surgical Intensive Care Unit: The Prognostic and Inflammatory Nutritional Index (PINI)
Pages: 477-483     Published Online: Sep. 30, 2014
DOI: 10.11648/j.ijnfs.20140305.27
Abstract | Full-Text PDF (196KB)
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Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
Pages: 484-487     Published Online: Oct. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.28
Abstract | Full-Text PDF (190KB)
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Design of a Premix for Making Gluten Free Noodles
Pages: 488-492     Published Online: Oct. 20, 2014
DOI: 10.11648/j.ijnfs.20140305.29
Abstract | Full-Text PDF (216KB)
View 2499                 Downloads 268
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