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
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Jan 31, 2024Open    Access

Frequency and Diversity of Stabilizers, Thickeners and Gelling Agents Used as Food Additives in Food Products Sold on Dakar Markets

Alé Kane, Younoussa Diallo, Abdoulaye Tamba, Papa Amadou Diakhaté, Coumba Gueye Sagna, Hamidou Mbodji, Malick Mbengue, Mady Cissé
The industrial use of food additives is growing rapidly worldwide. These additives include stabilizers, thickeners and gelling agents. These substances help to improve texture and protect against food modification. The result is food products with improved sensory quality, acceptable to consumers and with increased profits for companies. However, the use of these substances must comply with standards to guarantee food safety. These standards are regularly revised to take account of any new safet...
Open Access Library J.   Vol.11, 2024

Nov 21, 2023Open    Access

Perception and Concerns of Consumers on Food Safety and Factors Influencing Purchase of Vended Foods

Rita Adasi Fenteng, Sharon A. Atakpa, Nana Ama Donkor-Boateng
The purpose of the study was to assess the food safety perception, opinions and concerns of consumers on street vended foods and identify the factors that influence the purchase of vended foods. The study used a descriptive survey design, with the study’s target population being consumers of street food in the Takoradi metropolis. The total sample size for the study was one hundred and eighty-eight (188) consumers of street foods of varying ages and educational backgrounds. Structured questionna...
Open Access Library J.   Vol.10, 2023

Sep 25, 2023Open    Access

Enhanced Removal of Pb(II), Cd(II), and Zn(II) Ions from Aqueous Solutions Using EDTA-Synthesized Activated Carbon Derived from Sawdust

Onyedikachi G. Okpara, Osareme M. Ogbeide, Jeremiah N. Nworu, Jude I. Chukwuekeh, Solomon A. Igoche, Friday S. Alichi, Okechukwu E. Orinya
EDTA synthesized activated carbon derived from sawdust, was utilized as adsorbent for the removal of Pb(II), Cd(II) and Zn(II) ions from aqueous solutions. The adsorptive characteristics and elemental composition of this activated carbon were studied using SEM and EDX techniques respectively, the analysis revealed that SAC-EDTA contained 71.95% by weight of carbon contents which are requisites for the high adsorption capacity. The effect of initial metals ions concentration, adsorbent dose, cont...
Open Access Library J.   Vol.10, 2023

Jun 30, 2023Open    Access

Projection of Socio-Economic and Climate Scenarios’ Impacts on Food Security in West Africa: Case of Mali and Burkina Faso

Makan Garba Diarisso, Mahamadou Belem, Tizane Daho, Belko Abdoul Aziz Diallo
Variation in cropping areas’ size and food security is a major problem facing Mali and Burkina Faso. The growth of agricultural production, especially of staple crops, is a key element of food security. Maize, millet and sorghum are among the most widely grown cereal crops in West Africa [1]. Specifically, global statistics from FAOSTAT, show that more and more land is being taken up for cereal crops production to meet food demands. From 1999 to 2019, the area allocated to grow maize, millet and...
Open Access Library J.   Vol.10, 2023

Feb 06, 2023Open    Access

Availability of Vegetable Edible Oils and Potential Health Implications in Kenya

Vivian C. Tuei
Vegetable edible oil is an indispensable nutritional source for humans especially for fatty acids and vitamin E and is commonly used in cooking. The sources of vegetable edible oils are varied and include the seeds, pulps, fruits, and plumules of various plants. Palm, soybean, sunflower and rapeseed (canola) oils top the oils traded globally. In this article, review of literature on the availability of vegetable edible oils and its potential human health implications in Kenya was explored. Kenya...
Open Access Library J.   Vol.10, 2023

Jan 04, 2023Open    Access

Consumer Preference and Quality Expectation of Oyster Mushroom Black Hot Pepper Sauce “Shito

Hannah Opoku, Doreen Dedo Adi, Rita Adasi Fenteng
This study was aimed at determining consumer preference and quality expectation of black hot pepper sauce “shito” in general as a basis for developing oyster mushroom black hot pepper sauce. A structured questionnaire was administered to 103 respondents in Takoradi Technical University, Takoradi, Ghana. Respondents preferred onion (4.94), oil (4.86), powdered pepper (4.50), mixed spices (4.51) ginger (4.50), salt (4.46), garlic (4.27) and tomato puree (3.99) as their ingredient to be used...
Open Access Library J.   Vol.9, 2022

Oct 25, 2022Open    Access

Characterization of Rabbit (Oryctolagus cuniculus) Production System in Partido

Rexces James D. Lopez
Rabbit (Oryctolagus cuniculus) farming has recently contributed to major impacts on food security in both local and holistic aspects. This paper aimed to identify the socio-demographic profile of rabbit raisers in Partido and characterize their motivation in pursuing rabbit production. This study was conducted in the 4th congressional district of Camarines Sur. It had a total of 24 rabbit farmer respondents who are raising at least 10 rabbit heads and with one-year production experience f...
Open Access Library J.   Vol.9, 2022

Aug 26, 2022Open    Access

Optimization of the Response Surface Method in the Elaboration of a Complementary Food

Nadia P. G. Pambou-Tobi, Arnaud W. G. Tamba Sompila, Aimé Bertrand Madiélé Mabika, Michel Elenga, Gloire H. Louya Banzouzi, Jacques Emmanuel Moussounga
Access to food is a humanitarian right where every person has the right to eat a qualitative quantity of food, enough to meet their basic needs. Hunger and malnutrition affecting infants and young children in most developing countries are two critical situations and constitute a public health problem. The objective of this work is to realize a formulation of infantile flour by using local products. The methodology applied is that of surface responses using the Box-Behnken matrix with three facto...
Open Access Library J.   Vol.9, 2022

Jul 26, 2022Open    Access

Analysis of Some Nutrient Parameters in Legumes Grown in the City of Mbuji-Mayi and Its Surroundings (Case of Cows)

Alexis Tshila Kamanji, Ladis Kabey Diyal, Guillaume Tshibanda Ilunga, Kayembe Meji, Jean Jacques Kabamba Mukendi, Mukendi Mutombo, Mutombo Mbaya, Cimpangila Kalonji Roger, Kamwema Shamuana Roger, Mutombo Mukuta Erick, Ciamala Mukendi Paul
This study aims at evaluating the nutritive potentialities of Niebe beans consumed in Mbujimayi, especially those which are within the population’s reach. All the varieties of Niebe beans are submitted to analyze possess energetic potentialities; it is worth noting that generally, grains are more caloric than leaves, except in the case of the second sample of Niebe beans, which reveals itself to be richer thanks to its several high despite its humidity. All these findings are reached thanks to c...
Open Access Library J.   Vol.9, 2022

May 16, 2022Open    Access

An Alternative and Fast Method of Nitrite Determination in Meat Sausages Using the PhotoMetrix® Smartphone Applicative for Digitized Image Processing

Gleisson A. Almeida, Antonio J. Demuner, Daiane E. Blank, Cristiane I. Cerceau, Bianca L. Sousa, Iara F. Demuner, Marcela R. Coura, Maria J. M. Firmino, Marcelo H. Santos
Due to the potential threats of nitrite to public health and safety, in this work, we proposed, for the first time, the application of PhotoMetrix® software for the detection of nitrite in meat products. Nitrite monitoring in food matrices has been carried out by expensive analytical methods. Aiming mainly speed and cost reduction, colorimetric analysis software has been developed using digital imaging. Among them, the PhotoMetrix®, a free software based on template...
Open Access Library J.   Vol.9, 2022


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