Vol 25, No 1 (2026)

Table of Contents

Articles

CONTENTS
FENS 1 2026
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THE EFFECT OF PROCESSING VARIABLES ON THE NUTRITIONAL QUALITY OF PITO - A LOCALLY BREWED ALCOHOLIC BEVERAGE IN NIGERIA
Tosin Adebola GBADAMOSI, Janet Omolola ALIMI, Isaac Olabamidele GBADAMOSI, Marcus Olayemi BELLO, Olumuyiwa Emmanuel ONIFADE, Samuel Temitope OGUNBANWO
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SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT
Akanni Abubakar ADEGBOYEGA, Sanni Lateef OLADIMEJI, Alimi Janet OMOLOLA, Alimi John PRAISE, Okunlade Adijat FUNMILAYO, Jimoh Medinat OYIZA
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ANTIMICROBIAL POTENTIAL OF MUCIN EXTRACTED FROM GIANT AFRICAN LAND SNAIL (ACHATINA FULICA) ON MICROORGANISMS ISOLATED FROM SOKOTO WHITE COWPEA (VIGNA UNGUICULATA (L.) WALP.)
Eniola ONI, Julius BAMIDELE, Olukemi OJO, Amina BADMOS, Blessing OYEDEJI, Aina AGBOOLA, Omowunmi OGUNREMI, Flora OLUWAFEMI
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EFFECT OF HERRING FISH FLOUR INCLUSION ON THE PROXIMATE, FUNCTIONAL, AND PASTING PROPERTIES OF PEARLMILLET – HERRING FISH FLOUR BLENDS
Abubakar Adegboyega AKANNI, Olatudun Esther KAJIHAUSA, Olajide Phlip SOBUKOLA, Silifat Ajoke SANNI
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ENHANCING QUALITY AND TEXTURAL ATTRIBUTES OF BEEF PATTIES USING BLENDS OF WHEAT AND TIGERNUT (CYPERUS ESCULENTUS) FLOUR: A SUSTAINABLE INGREDIENT APPROACH
Oladeinde Olatunde OGUNDIPE, Opeyemi Racheal FALOYE, Femi Fidelis AKINWANDE
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FORTIFICATION OF BREAD WITH THE SCLEROTIA OF PLEUROTUS TUBER-REGIUM
Femi Johnson AFOLABI, Oluwafemi Victor JEGEDE, Babafemi Raphael BABANIYI, Racheal Oluwayemisi FASHOGBON, Samuel Adedayo FASIKU
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OPTIMIZING FUNCTIONAL AND QUALITY ATTRIBUTES OF SLOE BERRY POMACE POWDER: A STUDY ON THE THERMAL TREATMENT AND GRANULOMETRY
Mădălina UNGUREANU-IUGA, Mariana SPINEI, Mircea Adrian OROIAN
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EVALUATION OF THE BEHAVIOUR OF BAKER’S YEAST IN FROZEN DOUGH UNDER VARYING FREEZING-THAWING AND STORAGE PARAMETERS
Ioana ISACHE
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