Original Research Article – Page 2

Authors: Odeyemi, T. A., , Owuamanam, C. I., , Ofoedum, A. F., , Ugwoezuonu, J. N., , Elemuo, G. K., , Iroagba, L. N., Okezie, F. P., and Eze, O. J. ,

DOI: https://doi.org/10.51470/FAB.2026.7.1.48

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Production and Characterization of Pectinase from Aspergillus nigerUsing Orange Peels as Carbon Source

Post author:foodjournal
Post published:January 2, 2026
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Authors: Emochone Roy Yohanna, 1, Moses Adondua Abah, 1,2, Micheal Abimbola Oladosu, 2,3, Okpanachi Nuhu Oyibo, 4, Iheanacho Chinedu Christian, 5,6, Victoria Chibuihe Nnamdi, Wontumi Samuel Odarno,Iheakolam Uchenna Caleb, 7

DOI: https://doi.org/10.51470/FAB.2026.7.1.13

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An Investigation into the Biotechnological Methods Used in Preventing Food Insecurity in Africa: A specific focus on Marker-assisted selection, plant cloning, biofortification, genetic modification

Post author:foodjournal
Post published:November 2, 2025
Post category:Original Research Article

Authors: Edeani, A. C, 1, Nutsuda, S., 1, Okoye, J. I., 2, Okechukwu, C. O., 3, , , ,

DOI: https://doi.org/10.51470/FAB.2025.6.2.61

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Selective Physicochemical Modulation of Antimicrobial Efficacy by Metal Ions: A Comparative Study of Foodborne Pathogens and Clinical Isolates

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Post published:October 12, 2025
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Authors: Bhanupratap Vishwakarma, , Janvi Sonar, , Bhavna Chaudhari, , Aayushi Dwvedi, , Sanjana Kushwaha, , Jhanvi Yadav, Sumeet Gupta,

DOI: https://doi.org/10.51470/FAB.2025.6.2.54

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Quality Evaluation and Sensory Acceptability of Jam Produced from African Star Apple (Chrysophyllum Albidum) and Pineapple (Ananas Comosus) Blends

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Post published:October 10, 2025
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Authors: Okoye, J. I., 1, Okoh, E. C., 2, Uke, P. C., 1, , , , , ,

DOI: https://doi.org/10.51470/FAB.2025.6.2.42

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Chemical Composition of Flour Blend Biscuits Produced, from Acha, Malted Pigeon Pea and Peanut Paste

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Post published:September 19, 2025
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Authors: Ayo, Jerome Adekunle, , Ugwoke, Jacintha Nneka, , Udie, Remedy Alorye, , , , , , ,

DOI: https://doi.org/10.51470/FAB.2025.6.2.32

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Techno-Functional and Sensorial Properties of Masa Produced from Malted Sorghum (Sorghum Bicolor L. Moench) and Baobab (Adansonia Digitata) Pulp Flour Belnds

Post author:foodjournal
Post published:September 6, 2025
Post category:Original Research Article

Authors: Ayo, Jerome Adekunle, 1, Udie, Remedy Alorye, 1, Kuhwa Ivse, 2, Abubakar Ummulkhairu, 1, Ugwoke, Jecinta, Nneka , 1, ,

DOI: https://doi.org/10.51470/FAB.2025.6.2.14

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