World Journal of Food Science and Technology

Volume 3, Issue 4, December 2019

  • The Nutritional Value of Traditional Syrian Sweets and Their Calorie Density

    Louay Labban, Nasser Thallaj, Mohammad Al Masri

    Issue: Volume 3, Issue 4, December 2019
    Pages: 40-47
    Received: 20 November 2019
    Accepted: 9 December 2019
    Published: 24 December 2019
    Abstract: Information on food composition is of great importance for scientists and professionals working in the fields of nutrition and public health. The most apparent role of food composition is to provide the basis for dietary assessment and the formulation of healthier diets. Ready meals and food served in canteens are increasingly included in this appr... Show More
  • Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding

    Okwunodulu Nwazulu Innocent, Eze Nkechinyere Lucy, Ndife Joel, Ukom Nwankwo Anthony

    Issue: Volume 3, Issue 4, December 2019
    Pages: 48-57
    Received: 6 November 2019
    Accepted: 29 November 2019
    Published: 6 January 2020
    Abstract: Soy-akamu is nutritionally poor hence the improvement by formulating with sprouted soybean to fortify and restore protein and other nutrients lost during processing to prevent hidden hunger. Sprouted soybean obtained from hand dehulled 12h tap water steeped sorted soybean, 72h sprouted and 20min boiled in 0.05% sodium bicarbonate solution was mille... Show More