World Journal of Food Science and Technology

Volume 4, Issue 3, September 2020

  • Proximate, Chemical and Amino Acid Composition of Oven Dried Clam (Merceneria m. ), Whelk (Thias c. ), Oyster (Crassostrea g. ) and Periwinkle (Tympanotonus f. ) Meat

    Ebasi Okoya Johnnie, Achinewhu Simeon Chituru, Kiin Kabari David Barine, Eke - Ejiofor Joy

    Issue: Volume 4, Issue 3, September 2020
    Pages: 69-73
    Received: 15 May 2020
    Accepted: 3 June 2020
    Published: 7 July 2020
    Abstract: The proximate, chemical and amino acid composition of four oven dried shell fish meat samples were analysed, Clam, (Mercenaria mercenaria), Whelk, (Thias coronata), Oyster (Crassostrea gasar), and Periwinkle (Tympanotonus fuscatus). Results shows that whelk has the highest moisture content of 13.96±0.01, followed by oyster 8.99±0.00, clam, 8.98±0.0... Show More
  • Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils

    Aondoakaa Philip Ityotagher, Chihichan Terhile

    Issue: Volume 4, Issue 3, September 2020
    Pages: 74-79
    Received: 9 July 2020
    Accepted: 28 July 2020
    Published: 10 August 2020
    Abstract: The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All ... Show More