Vol 6, No 1 (2024)

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

The articles in this issue were authored/co-authored by authors from Nigeria, Egypt, Ghana, and Indonesia.

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
Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)
Nia Ariani Putri, Winda Nurtiana, Mohamad Ana Syabana, Bayu Meindrawan, Reizza Muhammad Giyats Al Hisyam Dwi Samara
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92-110