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American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: https://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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Content: Volume 4, Issue 3

Open AccessArticle
Effect of Serum Insulin on Calciuria Following Protein Meals in Humans
by B.W. Brazier
American Journal of Food and Nutrition. 2016, 4(3), 63-67. DOI: 10.12691/ajfn-4-3-1
Pub. Date: May 13, 2016Views: 16602Downloads: 15387
calciuria prortein insulin osteoporosis diabetes
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Open AccessArticle
Effect of Production Method on the Dietary Fibre Composition of Akamu- A Nigerian Fermented Maize Product
by Patience C. Obinna-Echem and Thomas Adjei-Duodu
American Journal of Food and Nutrition. 2016, 4(3), 68-73. DOI: 10.12691/ajfn-4-3-2
Pub. Date: May 17, 2016Views: 14976Downloads: 12585
Lactobacillus plantarum Maize porridge fermentation akamu insoluble dietary fibre soluble dietary fibre precipitates soluble dietary fibre soluble
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Open AccessArticle
The Effect of Fortified Bread with Defatted Cake of Citrullus lanatus on Blood Biochemical Parameters in Rat
by MEITE Alassane, BOUAFOU Kouamé Guy Marcel, OUATTARA Howélé, DALLY Théodor., KOUAME Koffi Gabouët and KATI-COULIBALY Séraphin
American Journal of Food and Nutrition. 2016, 4(3), 74-77. DOI: 10.12691/ajfn-4-3-3
Pub. Date: May 21, 2016Views: 16297Downloads: 15284Citations: 1
blood biochemical parameters food fortification wheat flour Citrullus lanatus
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Open AccessArticle
Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations
by Courage Sedem Dzah, Christopher Mensah and Fidelis Mawunyo Kpodo
American Journal of Food and Nutrition. 2016, 4(3), 78-82. DOI: 10.12691/ajfn-4-3-4
Pub. Date: May 25, 2016Views: 17701Downloads: 15618
soya bean flour cakes sensory evaluation composite flour annatto colorant product development
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