Research & Reviews : Journal of Food Science & Technology
Volume 8, Issue 3 (2019)
Published
Table of contents
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Determination of Fatty Acid Composition of Roasted African Palm Weevil Larvae (Rhycophorous phoenicis)
Abstract: AbstractThe study was demonstrated to evaluate the fatty acid composition of roasted African palm weevil larvae, and the degree of saturation. The result obtained shows that unsaturated fatty acid is dominant with the value of mono to polyunsaturated fatty acid rage between 20.17 and 58.37% respectively. However, the total saturated fatty acid evaluated was 20.83%. The study concludes that roasted African palm weevil larvae is a potential source of unsaturated …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 1–4 Read article
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Study on the Hygiene and Sanitization of Local Mutton Shops in Allahabad City
Abstract: AbstractThe present study was undertaken to evaluate the hygienic quality of raw mutton along with the characterization of isolated pathogens. A total of 10 mutton shop samples were collected from various locations of Allahabad city, India. Mean ± SE values of the standard plate count (SPC) was represented as (log10cfu/g) The mean value of raw mutton samples, number of Escherichia coli and Staphylococcus aureus in the mutton samples was 6.08±0.12 …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 13–22 Read article
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Development and Standardization of Iron-Rich Ladoo
Abstract: AbstractThe objective of this study was to prepare an iron-rich palatable snack (ladoo) and find out the acceptability of iron-rich ladoos containing five different combinations of ragi flour, bajra flour, soy flour and jaggery. Five different iron-rich garnishing were used. Acceptance was assessed using a 9-point hedonic scale. It was noticed that a combination of ragi flour, bajra flour, soyflour and jaggery in the ratio of 1:1:1.5:1.5 with raisins for …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 23–31 Read article
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A Study on Correlation Between Dietary Habits and Obesity and Development of a Healthy Product
Abstract: AbstractBackground: Major dietary pattern changes are leading causes of obesity in the present day.Aim: The objective of the present study was to evaluate the association between obesity and eating habits and nutritional knowledge among population of Nellore district, Andhra Pradesh, India. After establishing the correlation, an attempt was also made to develop a healthy product (snack). Method: Information on eating habits and knowledge concerning nutrition was obtained by utilizing a …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 32–49 Read article
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Periphyton Used as Live Food in Fresh Water Sustainable Aquaculture: A Review
Abstract: AbstractThe present study reviewed periphyton used as live food in aquaculture and periphyton classification on the basis of substrates used for growth. Hence, periphytic growth was estimated by different researchers depending upon types of substrates, type of habitat and animal used. Different aquaculture traditional methods are used in various regions of the world. It has role in nutrient transfer and uptake of nutrient from the lower trophic level to higher …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 5–12 Read article