Health Benefits of Energy-Rich Natural Plants


American Journal of Food Science and Nutrition Vol. 2 No. 1 (2020) & Vol. 1 No. 1 (2017)

American Journal of Food Science and Nutrition is a peer reviewed journal published by AJPO. It aims at improving knowledge in human nutrition. The Journal provides research and review articles in all areas of food science discussing all aspects of food science, including but not limited to enhancing shell life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology and nutrition research. The journal prides itself in cheap and fast publication and is indexed in Google scholar among other journal indexes. It also regularly promotes open access academic journal publishing


  • Potential Use of Sesame (Sesamum Indicum L.) Oil and Sesame Oil Cake in the Development of Spreadable Cocoa Cream
  • A Cross Sectional Analysis of Dietary Practices and Nutrition Status of Female Undergraduate Students at Kenyatta University, Kenya
  • Exploring the Potentials of Underutilized African Nuts (Black Walnuts and Almonds) for Nutrition and Diseases
  • Evaluation of the Microbiological Quality and Safety of Pupuru and Garri on Sale at Okitipupa Main Market in Ondo State, Nigeria
  • Effect of Heat Processing Treatments on the Chemical Composition and Functional Properties of Lima Bean (Phaseolus Lunatus) Flour
Category Book Chapters
Publisher: AJPO journals and books publishers
ISBN: 978-9914-745-83-2
Authors: Romel E. Guzmán A, Grace Waweru, Olaoye Sunday Francis, Adetuwo Olagunju Johnson, Oraka Cecilia Ogechukwu
Pages: 77
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