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Food Industries

  1. Ipekere agbado is a traditional maize-based snack consumed in South Western part of Nigeria, but low in protein content and deteriorate within few days. Hence, this study aimed at evaluating the chemical composit...

    Authors: Matthew Olusola Oluwamukomi, Timilehin David Oluwajuyitan and Oluwatobiloba Tolulope Makinde

    Citation: Bulletin of the National Research Centre 2021 45:165

    Content type: Research

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  2. Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. s...

    Authors: Chetna Sharma, Param Pal Sahota and Sarabjit Kaur

    Citation: Bulletin of the National Research Centre 2021 45:143

    Content type: Research

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  3. The research was carried out to assess the lipid characteristics of oil extracted from the head and gills of Claris macrocephalus and Scomber scombrus.

    Authors: Oluseye Oladapo Abiona, Shola Hezekiah Awojide, Adebanjo Jacob Anifowose, Abiodun Odunlami Adegunwa, Wasiu Bolade Agbaje and Adeniyi Solomon Tayo

    Citation: Bulletin of the National Research Centre 2021 45:101

    Content type: Research

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  4. One of the many relevant factors that influence mollusc consumption is the quality of its meat. The meat of Tympanotonos fuscatus var radula has been traditionally used as a subsistence food source with high-qual...

    Authors: Rasheed Olatunji Moruf

    Citation: Bulletin of the National Research Centre 2021 45:89

    Content type: Research

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  5. Papaya (Carica papaya Linn.) is well known for its nutritional as well as medicinal value. Different parts of the plant including leaves have been used as therapeutic remedies for various diseases. The objective ...

    Authors: Sally Abdel-Halim, Magda Ibrahim, Mona Abdel Mohsen, Lobna Abou-Setta, Amany Sleem and Mostafa El-Missiry

    Citation: Bulletin of the National Research Centre 2021 45:85

    Content type: Research

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  6. Nonetheless curcumin has potential health benefits, its low bioavailability limits the application of conventional turmeric extract with curcumin as major curcuminoid. This is a comparative study to assess the...

    Authors: Venkataramana Heggar Sudeep, Kuluvar Gouthamchandra, Siddappa Chandrappa, Puttaswamy Naveen, Budanuru Reethi, Karempudi Venkatakrishna and Kodimule Shyamprasad

    Citation: Bulletin of the National Research Centre 2021 45:84

    Content type: Research

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  7. 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

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  8. 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

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  9. 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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  10. 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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  11. 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

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  12. 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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  13. 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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  14. 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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  15. 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

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