Vol. 24 (2025)

Research Article

  • Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours

    A.N. Nwosu, E.N. Aniagor, E.E. Emojorho, J.C. Ani
    1–6
    DOI: https://doi.org/10.3923/pjn.2025.1.6

  • Comparative Study of the Nutritional Composition of Three Leafy Vegetables from the Flora of Côte d'Ivoire: The Case of Euphorbia moringa and Manihot esculenta

    Adepo Yapo Prosper, Fofana Ibrahim, Soro Soronikpoho, Atto Virginie, Biego Godi Henri
    7–11
    DOI: https://doi.org/10.3923/pjn.2025.7.11

  • Preservative Potentials of June Plum Extract on Watermelon Juice (Citrullus spp.)

    Chinenye Bibiana Anigbogu, Chidimma Onyinye Mogor, Nneka Grace Mofunanya, Kalu Sunday Okocha, Igbokwe, Catherine Chika
    12-22
    DOI: https://doi.org/10.3923/pjn.2025.12.22

  • Factors Influencing and Hindering Prenatal Supplement Intake among Women in Northern Ghana

    Jeremiah Asangalisa, Caroline Boahen, Sawudatu Mohammed, Eugenia Akoto-Mensah, Fatimah Mahama, Ofosu Bernard, Tetteh Isaac Kobla, Asanga Regina, Clement Kubreziga Kubuga
    23–29
    DOI: https://doi.org/10.3923/pjn.2025.23.29

  • Physicochemical Characterization and Antifungal Activity of Palm Kernel Oil from Five Traditional Oil Palm (Elaeis guineensis Jacq.) Accessions from Man Introduced at the CNRA La Mé Research Station

    Niamketchi, Gilles Léonce, Nyamien, Yves Bleouh Jean, Konan, Jean Noël, Soro, Marie Claude, Biego, Godi Henri
    30–37
    DOI: https://doi.org/10.3923/pjn.2025.30.37

  • Production and Characterization of Breadfruit (Artocarpus altilis) Bread Flour

    Azonwakin Rodrigue Akotegnon, Karl T. Assogba, Euloge Oscar Manhognon Faton, Fatoumata Bah, Assirius Kotomale, Clémentine Michodjehoun, Steven Ckokki, Farid Baba-Moussa
    38-45
    DOI: https://doi.org/10.3923/pjn.2025.38.45

  • The Effect of Black Tea Lees on In vitro Rumen Fermentation Parameters and Methane Emissions

    S. Kurono, J.J.D. Manlapig, J.C.A. Crisostomo, M. Kondo, T. Ban-Tokuda, H. Matsui, Hiroki Matsui
    57–61
    DOI: https://doi.org/10.3923/pjn.2025.57.61

  • Characterization of Production Processes and Various Uses of Palm Kernel Oil in Benin

    Ariane Doria HOUNLEBA DONOUDO, C. K. Célestin TCHEKESSI, Codjo Timothée TOGBE , G. Justin GANDEHO , Yaya KOUDORO, B. Jultesse BANON , S. Pivot SACHI , Karl ASSOGBA , Paulin AZOKPOTA , Lamine BABA-MOUSSA
    74–90
    DOI: https://doi.org/10.3923/pjn.2025.74.90

Review

  • Cheese as a Functional Matrix for Probiotics: From Strain Selection to Clinical Benefit

    Abdelfatah K. A. Ahmed, Omar A. A. Abdelsater, Mayada A. A. Abdelal, Mahmoud E. A. Hamouda, Pramith U. Don
    62–73
    DOI: https://doi.org/10.3923/pjn.2025.62.73

  • Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review

    Oluchukwu Nwadi, Thomas Okonkwo
    46–56
    DOI: https://doi.org/10.3923/pjn.2025.46.56