OALib Journal
  OALib Journal is an all-in-one open access journal (ISSN Print: 2333-9705, ISSN Online: 2333-9721). It accepts a manuscript for the peer-review processing, typesetting, publication and then allocated to one of the 322 subject areas. The article processing charge for publishing in OALib journal is Only $99. For more details, please contact service@oalib.com. Submit now
               Articles | Aims & Scope | Instructions for Author  | Editorial Board  | Publishing PriceIndexing             


Go

Nov 07, 2019Open    AccessArticle

Effects of Mango Wastes-Based Diets on the Growing Parameters of Laying Hens and Biometric Parameters of the Eggs

Drissa Barry, Timbilfou Kiendrebeogo, Modou Sere, Alima Combari, Youssouf Mopaté Logténé, Chantal Yvette Kaboré-Zoungrana
Introduction: Poultry production has increased during the past half century throughout the world. In Burkina Faso modern poultry farming is becoming a necessity in view of the growing demand for eggs. Intensive poultry farming is developing rapidly, given that the productivity of local poultry remains very low Because of the low availability and high cost of food. Therefore, it becomes imperative to develop strategies to make mode
...


Nov 06, 2019Open    AccessArticle

Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product

Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang
Auricularia polytricha is a functional food material that contains numerous bioactive health-promoting compounds. This study demonstrates the novel application of A. polytricha powder (APP) in steamed bread production. Moreover, this work aimed to determine the influence of the direct addition
...


Aug 13, 2019Open    AccessArticle

Rice Postharvest Technology in Nigeria: An Overview of Current Status, Constraints and Potentials for Sustainable Development

N. Danbaba, P. Y. Idakwo, A. L. Kassum, C. Bristone, S. O. Bakare, U. Aliyu, I. N. Kolo, M. E. Abo, A. Mohammed, A. N. Abdulkadir, I. Nkama, M. H. Badau, M. A. Kabaraini, H. Shehu, A. O. Abosede, M. K. Danbaba
In 2016, the total estimated paddy production in Nigeria was 17.5 million metric tons (MMT) which is equivalent to 5.7 MMT milled rice. This is 1.3 MMT lower than the projected 7.0 MMT national consumption demands. This implies that Nigeria is progressing towards achieving self-sufficiency in rice if this data is compared with 3.5 MMT milled rice production in 2010. But about 10% - 30% or more of this increase does not reach the f
...


Jul 24, 2019Open    AccessArticle

Determination of Adulteration of Honey Syrup Using Open Ended Coaxial Probe Sensor at Microwave Frequency

Abubakar Yakubu, Zulkifli Abbas, Adamu Muhammed
Food quality assurance is becoming increasingly important in food processing industry as expectations from the consumers and competitions among food manufacturers continue to grow. For this singular reason, this research work is primarily aimed at studying the dielectric characteristics of pure honey and adulterated ones with a view to determine honey that has been adulterated. In this work, permittivity of pure honey, distilled w
...


Jul 16, 2018Open    AccessArticle

Production of Tea from Turkey Berry

Adonu Regina, Amoah Millicent, Mensah Eric
Tea is consumed for different reasons and by different people around the world. Most people are increasingly becoming aware of the benefits of consuming herbal beverages, hence the need for production of tea from health and medicinal plants. This work was aimed to produce tea from Turkey berry and access the acceptance of Turkey berry tea in when compared with other tea product on the market. Sensory evaluation was done on a five-
...


Mar 30, 2018Open    AccessArticle

Agronomic Performance and Sensory Evaluation of Lablab (Lablab purpureus L. Sweet) Accessions for Human Consumption in Uganda

Peace Kankwatsa, Robert Muzira
Lablab (Lablab purpureus) germplasm was evaluated to identify high grain yielding and palatable accessions that were suitable for human consumption in Uganda. A preference analysis was done to identify accessions that had a high probability of being accepted by farmers. Accessions 29399, 29400, 29803, 30701, 31364, CQ3620, Q5427, Q6988, 52518B, Q6880B, 31364, CQ
...


Dec 20, 2017Open    AccessArticle

Ionic Liquid Based Ultrasonic-Assisted Extraction of Oleanolic Acid from Grape Seeds

Xifeng Zhang, Xue Li, Qian He, Bin Zhang, Xue Zheng
Ionic liquid based ultrasonic-assisted extraction (ILUAE) was successfully applied to extract Oleanolic acid (OA) from grape seeds. Different kinds of 1-alkyl-3-methylimidazolium ionic liquids with different kinds of cations and anions were studied and 1-butyl-3-methylimidazolium chloride ([C4mim]Cl) solution was selected as extractants. The optimal conditions of ILUAE were determin
...


Dec 20, 2017Open    AccessArticle

The Challenges of Food Security in Nigeria

Saheed Matemilola, Isa Elegbede
Squealing to the discovery of petroleum, Nigeria has rapidly grown into a major food importing nation as the government has become neglectful of the agricultural sector since petroleum is considered a more viable resource for economic development. This situation quickly polarized the nation into high and low income groups. Unfortunately, while only small fraction of the population benefited from the oil wealth, the
...


Dec 15, 2017Open    AccessArticle

A Traditional Turkish Palate Taste: Cag Kebab

Abdurrahman Kara
Cag kebab is a sort of kebab similar to doner kebab that has traditionally been known and eaten in villages and city centres of Tortum, Uzundere, Oltu, Olur and Senkaya districts of Erzurum province along with Yusufeli district of Artvin for centuries. Like doner kebab, skewered meat on a big skewer is roasted by turning around its long axis. However, what makes it different from doner is that
...


Nov 23, 2017Open    AccessArticle

Total Phenolic and Flavonoid Content and Antioxidant Activities of Ten Malaysian Wild Mushrooms

Jinting Azieana, Mohd Noor Zainon, Abdullah Noriham, Mat Nor Rohana
Mushrooms have been studied and found to accumulate a variety of secondary metabolites with antioxidant activities such as phenolic compounds. Besides phenolics, other bioactive components such as flavanoids from mushrooms are also generally associated with antioxidant activities. Previous studies have reported the association of mushrooms with their antioxidant potentials. However, very few studies are related t
...


Go

Contact Us

service@oalib.com

QQ:3279437679

微信:OALib Journal