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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Oct 29, 2020Open    AccessArticle

Mercury in the Diet, Absorption and Bioaccessibility

Najwa Abdullah
Background: The human body is exposed to significant amounts of the potent inorganic mercury (Hg 2) or methylmercury (Me-Hg). The diet is the main route for this exposure; the fish consumption may result in confusion for the crucial benefits of the fish consumption beside the hazardous side of their content of mercuric compounds. The mercuric compounds have different routes of absorption, mostly by the gut through the diet, causing severe health problems via the oxidative stress mechanisms. The ...
Open Access Library J. Vol.7, 2020

May 20, 2020Open    AccessArticle

Lettuce (Lactuca sativa L.) Production in Republic of Congo Using Hydroponic System

Romeo Ekoungoulou, Espoire Brice Rahmat Mouendo Mikouendanandi
Hydroponic is a subset of hydroculture, which is a method of growing plants without soil by instead using mineral nutrient solutions in a water solvent. The study aimed to assess the behavior of Minetto and Blonde de Paris varieties of Lettuce (Lactuca sativa L.) in hydroculture. The experiments tanks have been installed in Talanga? Micro-garden site, located in Kimbanguiste Church at Brazzaville. The lettuce seeds were sown in a nursery tank, and then transplanted into 4 hydroponic production t...
Open Access Library J. Vol.7, 2020

Apr 30, 2020Open    AccessArticle

Optimization of Fermentation Process Enhancing Quality of Dandelion Black Tea on the Functional Components, Activity and Sensory Quality

Yaru Ning, Zhe Wu, Zhaojia Li, Ran Meng, Zhizhong Xue, Xiuping Wang, Xuelin Lu, Xiaodong Zhang
The fermentation technology of dandelion black tea was optimized by Box-Behnken response surface method. Combined with sensory evaluation and biochemical analysis, the effects of fermentation conditions such as temperature, time and humidity on the functional components, sensory quality and antioxidant function of dandelion black tea were evaluated. Results showed that under the conditions of fermentation temperature of 25?C, humidity of 80% and time of 15 h, functional properties of dandelion b...
Open Access Library J. Vol.7, 2020

Apr 24, 2020Open    AccessArticle

Chicken Production Systems and Market Oriented in Post-Conflict in DRC

Musale Mukuki Dieudonné Katunga, Katunga Fide Balemirwe, Bahige Masheka
Livestock production in DRC is very low and cannot provide sufficient animal proteins and contribute efficiently to poverty alleviation. In this way, a survey was carried out on chicken’s production in 7 sites in the country: Bukavu and his hinterland, Minova, Bweremana-Sake, Goma, Kinshasa, Lubumbashi and in Kongo central (Mvuazi-Kolo). Survey was conducted on 8th to 23rd March 2015 at the household and chickens company level using standard methods of interviews and structured questionnaires on...
Open Access Library J. Vol.7, 2020

Feb 04, 2020Open    AccessArticle

The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread

Ibrahim Hoxha, Gafur Xhabiri, Ramadan Deliu
The white bean represents the most important nutrition legume in many coun-tries in the world, including Kosovo. It has high protein, dietary fibers and mineral content and it is mainly used in the form of cooked food. This paper has the objective to review the parameters of rheological properties, qualitative properties and nutrition values of the bread produced by adding various per-centages of the flour obtained from white bean. The results from rheological
Open Access Library J. Vol.7, 2020

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
Open Access Library J. Vol.6, 2019

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
Open Access Library J. Vol.6, 2019

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
Open Access Library J. Vol.6, 2019

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
Open Access Library J. Vol.6, 2019

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-
Open Access Library J. Vol.5, 2018


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