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Nigerian Food Journal is a peer-reviewed journal published by Elsevier, covering Food composition and properties, Cassava research and cyanide, African Botany and Ecology Studies.
| Publisher | Elsevier |
|---|---|
| Reference style | Author–year (Harvard) Author–year — (Smith, 2023) in the text Smith, A., Jones, B. and Lee, C. (2023) 'A representative article title', Nigerian Food Journal, 12(3), pp. 45–58.
Formats any DOI in Nigerian Food Journal style. No sign-up. |
| Publishes research in | Food composition and properties Cassava research and cyanide African Botany and Ecology Studies Phytase and its Applications Polysaccharides Composition and Applications |
| ISSN | 0189-7241 |
| h-index | 32 |
| i10-index | 142 |
| Total citations | 4,865 |
| Top institutions publishing here | Federal University of Agriculture |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Soybean is rich in dietary protein but contains some anti-nutritional factors (ANFs), including phytates, tannins, trypsin inhibitors and oligosaccharides. It is used with cereals in weaning foods to improve the protein content and supply essential amino acids. The objective of this work, therefore, was to use microorganisms, specifically Lactobacillus plantarum and the enzymes it produces…
The objective of this study was to evaluate the effect of fermentation on the phenolic, vitamin C and total flavonoid contents and antioxidant properties of okra seed. The okra seeds were removed from the pod of matured and fibrous okra that cannot be easily cut with kitchen knife, and was allowed to undergo chance fermentation…
In tropical countries like Nigeria, egg preservation is a serious problem. The common practice is to store under ambient condition due to lack of refrigeration facilities and erratic power supply. Four crates of fresh table eggs were bought from the University of Agriculture, Makurdi farm and preliminary investigations of egg weights, Haugh unit, pH and…
Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2°C) for 72h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures. Biochemical changes in the fermenting soy nono showed a…
