Nigerian Food Journal

The Nigerian Food Journal (NIFOJ) is a peer-reviewed journal designed to contribute towards the development of new and improved food sources and products based on sound research. NIFOJ is also designed for effective communication of special attributes and advantages of food products as well as focus on the activities of the food industry in Nigeria. The journal publishes pure and applied food science and technological research to promote knowledge sharing and nutrition development in all aspects of the food processing and consumption value chain. Aspects covered in NIFOJ include food chemistry, food engineering, food microbiology, food packaging, food preservation, food safety, new product development, and sensory analysis.

Other websites associated with this journal: www.nifst.org

Current Issue

Vol. 37 No. 1 (2019)

Articles

Effects of micronutrient fortification on moisture content, total solids, and general acceptability of soy milk extracted from sprouted soybeans – a response surface approach

I.N. Okwunodulu, T.U. Nwabueze

1-10
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Proximate composition and hyperlipidemia lowering potential of rice bran enriched with yam flour

E.C. Nwanekezi, F.C. Onugha, D.C. Arukwe, E.N. Odimegwu

11-23
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Antinutrients, micronutrients and glycemic characteristics of rice bran enriched with yam flour

E.C. Nwanekezi, F.C. Onugha, E.N. Odimegwu, D.C. Arukwe

24-35
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Chemical properties, heavy metals and polycyclic aromatic hydrocarbon level of smoked mackerel (Scomber scombrus) in Abeokuta North and South Local Government Areas of Ogun State, Nigeria

Z.G. Olisa, M.A. Idowu, O.A. Obadina, A.A. Idowu, E.K. Oke

36-46
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Chemical composition, antinutrients, vitamins and mineral composition of Masa (fermented puff batter) produced from pearl millet and local white rice

R.A. Lawal, M.S. Adebusoye, H Musa

47-52
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Phytochemical and antinutrient contents of toasted African breadfruit seeds (Treculia africana) as influenced by dehulling

I.N. Okwunodulu, I.P. Mmeregini, T.U. Nwabueze

53-60
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Effect of particle size on physicochemical and sensory properties of Mumu made from blends of maize (Zea mays) and groundnut (Arachis hypogea)

M.M. Mbakpenev, H.R. Asoo, P.T. Ivase

61-66
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Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch

H.K. Tiamiyu, J.M. Babajide, K Yamamoto, M Hirose, F Manami

67-80
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Effect of natural fermentation on antinutritional factor, b-vitamins and mineral profile of Okra (Abelmoschus esculentus) seeds

F.O. Adetuyi

81-91
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Nutritional and health properties of germinated brown rice – a review

E.S. Ukpong, E.U. Onyeka

92-105
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Determination of moisture-dependent physical and thermal properties of jack bean (Canavalia ensiformis) related to design of processing machines

J.A. Adeyanju, A.A. Adekunle, A.O. Abioye, G.O. Ogunlakin, A.S. Olajire, O.Z. Fashina

106-116
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Correlation of rheological properties of honey with its antibacterial activities

V.O. Anidiobu, J.U. Nwalor, F.U. Babalola

117-128
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Journal Identifiers

eISSN: 0189-7241