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Bulletin of the National Research Centre
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Food Industries

  1. The study aimed at evaluating the in-vivo nutritional qualities of extruded breakfast meal produced from flour blends of malted finger millet and watermelon seed.

    Authors: Joseph Oghenewogaga Owheruo, Timilehin David Oluwajuyitan, Beatrice Olawunmi Ifesan and Matthew Kolawole Bolade

    Citation: Bulletin of the National Research Centre 2021 45:73

    Content type: Research

    Published on:

  2. Carotenoids are natural pigments that are highly sensitive to light, heat, acids, oxygen, metals, and free radicals, which degrade the antioxidant activities of carotenoids. Microencapsulation techniques have ...

    Authors: Marco Antonio González-Peña, José Daniel Lozada-Ramírez and Ana Eugenia Ortega-Regules

    Citation: Bulletin of the National Research Centre 2021 45:58

    Content type: Research

    Published on:

  3. This study was designed to investigate the effect of cultural conditions on growth and production of linamarase by a local species of Lactobacillus fermentum isolated from cassava effluent. Isolation and identifi...

    Authors: Ilesanmi Festus Fadahunsi, Nafisat Kemi Busari and Olumide Samuel Fadahunsi

    Citation: Bulletin of the National Research Centre 2020 44:185

    Content type: Research

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  4. The artificial syrups on the market are known with many harmful health effects for using unnatural colors and flavors. This study evaluated the effect of different compositions of syrups and storage on the qua...

    Authors: Ibrahim Mahmoud Ahmed Ibrahim and Hamed Mohamed Hassanin Khashaba

    Citation: Bulletin of the National Research Centre 2020 44:182

    Content type: Research

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  5. The production of novel foods from underutilized nutritious tropical crops is increasing; however, the toxicological studies are sparse. In this study, the safety of the breakfast food produced from the blend ...

    Authors: Grace O. Babarinde, Akos A. Ebun and Peter I. Adegbola

    Citation: Bulletin of the National Research Centre 2020 44:157

    Content type: Research

    Published on:

  6. Entomophagy, the consumption of insects, is a common practice among various tribal communities across the globe. Various factors such as flavour, nutrient content, availability and claimed medicinal values hav...

    Authors: Kushal Choudhury, Dipamani Sarma, Pforeni Jane Sapruna and Amar Deep Soren

    Citation: Bulletin of the National Research Centre 2020 44:152

    Content type: Research

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  7. This study evaluates the effects of storage periods (1, 4, 7, 10, and 13 days), egg size (small 60–64 g, medium 65–69 g, and large ≥ 70 g), and egg positioning with air cell facing either down or up during sto...

    Authors: Akinlolu Oluwafemi Ayeni, Johnson Oluwasola Agbede, Francis Adegbaye Igbasan, Gbenga Emmanuel Onibi and Muyiwa Adegbenro

    Citation: Bulletin of the National Research Centre 2020 44:101

    Content type: Research

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  8. Rapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Also, phytochemical-rich foods have attracted consumer’s attention due to...

    Authors: El-Sayed I. Yousif, Attia A. Yaseen, Abdel-Fatah A. Abdel-Fatah, Abdel-Hafeez A. Shouk, Mohamed G. Gadlla and Ayman A. Mohammad

    Citation: Bulletin of the National Research Centre 2020 44:61

    Content type: Research

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  9. In India, the sand roasting technique is widely used by street food vendors, villagers and cottage industries for making various value-added food products from different cereals, millets and legumes. The tradi...

    Authors: Aruna Jyothi Kora

    Citation: Bulletin of the National Research Centre 2019 43:158

    Content type: Review

    Published on:

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