Vol 6, No 1 (2024)

(In Progress)

DOI: http://dx.doi.org/10.33512/fsj.v6i1

Table of Contents

Articles

Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil
Omolola Soji-Omoniwa, Omolade Bosede Olugbenga, Phoebe Adedamola Adewuyi, Olatunji Peter Ajao, Daniel Olasunkanmi Awe, Pelumi Zecharaiah Olawale, Khadijah Adedolapo Badmos, Jubril Akinpelumi Omotosho
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1-14
Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour
William Indra Tandjung, Anita Maya Sutedja, Susana Ristiarini, Chatarina Yayuk Trisnawati
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15-26
Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink
Mohamed Mahmoud Helal, Tarek Ahmed El-Adawy, Alaa Ahmed El-Beltagy, Aboelfateh Abdelkader El-Bedawey, Saad Michael Youssef
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27-40
Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata)
Putri Rizky Amalia, Amalya Nurul Khairi
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41-52
Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium
Miftahul Rizqiah, Muhammad Fajri Romadhan
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53-66
Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology
Maduebibisi Ofo Iwe, Emmanuel Uduma, Anna Ngozi Agiriga
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67-82