Vol. 6 No. 1 (2025): 2025 (1)

Articles

• Relationship between pH and antioxidant capacity of selected locally available vegetables

  Sedoten Ogun, Mosunmola , Gbemisola Morounke Saibu, Oluwatosin Adu

  1-17

  Abstract views: 488

  https://doi.org/10.48185/jcnb.v6i1.1421

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• Determination of the Proximate Composition and Organoleptic Properties of Milk Produced from Tiger Nut

  Abdulkadir B. Galadima , Ali Damasak, Fatimah Buba, Oyekemi O. Akimusire

  18-31

  Abstract views: 362

  https://doi.org/10.48185/jcnb.v6i1.1502

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• Acceptability and Nutritional Assessment of Macaroons Fortified with Cassava-Based Sagip Nutri Powder: A Sensory and Nutrient Evaluation

  JOAN DE VERA, Martina Peñalber

  32–48

  Abstract views: 903

  https://doi.org/10.48185/jcnb.v6i1.1594

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• Utilization of shrimp waste powder as a functional ingredient in fortifying ready-to-eat foods

  Shereen Omar, Manar Farag, Rafat Taha, Ahmed Rayan, Amal GabAlla

  47–67

  Abstract views: 769

  https://doi.org/10.48185/jcnb.v6i1.1433

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• Pan De Sal Fortified with Cassava Based Sagip Nutri Powder

  CYRELLE TABAL, Martina Peñalber

  68–81

  Abstract views: 1016

  https://doi.org/10.48185/jcnb.v6i1.1593

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• Development of Non-Alcoholic Turmeric (Curcuma Longa) Drink

  Christine Joy Julian, Dr. Martina Delos Reyes-Peñalber

  82-97

  Abstract views: 663

  https://doi.org/10.48185/jcnb.v6i1.1607

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