IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC)
E-ISSN 2504-6145
P-ISSN 2695-2459

The Research Journal of Food Science and Quality Control (RJFSQC) is a monthly, open-access, international, peer-reviewed journal published by the International Institute of Academic Research and Development (IIARD). The journal is dedicated to the dissemination of high-quality research in the field of food science and quality control. It welcomes submissions from researchers, academicians, professionals, practitioners, and students from around the world.

The journal publishes a wide range of research including theoretical and empirical original research papers, case studies, review papers, literature reviews, book reviews, conceptual frameworks, analytical and simulation models, and technical notes. The Journal is published in both online and print versions. All articles undergo a rigorous peer-review process to ensure their scientific validity and quality.

RJFSQC aims to provide a platform for researchers, academicians, and practitioners to share their knowledge, insights, and findings in food science and quality control. The journal covers various aspects of food science, including food chemistry, food microbiology, food processing, food engineering, food packaging, food safety, food quality, food analysis, and food regulations.

The journal also aims to promote the application of scientific knowledge to improve the quality and safety of food products, and to support the development of new technologies and methods for food analysis and quality control.

Overall, RJFSQC is an essential resource for anyone working in the field of food science and quality control, providing an up-to-date understanding of the latest research and developments in the field.

Authors are encouraged to submit manuscripts in areas of Food Science and Quality Control and other related areas that are not limited to:

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The DOI of this journal is: https://doi.org/10.56201/RJFSQC

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (E-ISSN 2504-6145
P-ISSN 2695-2459)
Current Issue...

• Chemical And Sensory Evaluation of Chin-Chin and Biscuit Developed from Blend of Rice and Cowpea Flours
  

  Author(s): Owolabi Samuel Olusina, Abodunrin Josephine Olabisi, Ganiyu Akeem Adewale, Mosimabale Margaret Meka

• Effect Of Fermentable Sugar Concentration In Pineapple Juice On Wine Quality
  

  Author(s): NDAYARINZE Pascal , NZIGAMASABO Aloys , MUVUNYI Robert

• Production And Evaluation of Fish Protein Pack from Three Commercially Important Fish Species in Akwa Ibom State, Nigeria – Cat Fish (Clarias gariepinus) , African Bony-Tongue Fish ( Heterotis niloticus) And Elephant Trunk Fish ( Mormyrus rume)
  

  Author(s): Akpan, Uyobong Sunday, Effiong, Bartholomew Nyong and Edima-Nyah, Anne Peter

• Accessing the Antimicrobial Potency of Piper guineense (ODUSA) Seed Extracts on Bread Spoilage Organisms
  

  Author(s): Udoudoakpan, Idorenyin Frank and Effiong, Bartholomew Nyong

• Chemical And Sensory Evaluation of Chin-Chin and Biscuit Developed from Blend of Rice and Cowpea Flours
  

  Author(s): Owolabi Samuel Olusina, Abodunrin Josephine Olabisi, Ganiyu Akeem Adewale, Mosimabale Margaret Meka

• Correlation Between Food Crisis and The Electoral Process: Obio/Akpor as Case Study
  

  Author(s): Oye, Margaret Igeniwari

• Effect Of Fermentable Sugar Concentration In Pineapple Juice On Wine Quality
  

  Author(s): NDAYARINZE Pascal, NZIGAMASABO Aloys, MUVUNYI Robert

• Production And Evaluation of Fish Protein Pack from Three Commercially Important Fish Species in Akwa Ibom State, Nigeria – Cat Fish (Clarias gariepinus) , African Bony-Tongue Fish ( Heterotis niloticus) And Elephant Trunk Fish ( Mormyrus rume)
  

  Author(s): Akpan, Uyobong Sunday, Effiong, Bartholomew Nyong and Edima-Nyah, Anne Peter

• Quality Assessment of Pulverized Fermented Yellow Maize Ogi Fortified with Flour Blends of Banana and Date Palm Fruits
  

  Author(s): Augustine C. Ogbonna, Glory S. Akpabot and Iniobong E. Udoh

• Comparative Study of The Proximate, Anti- Nutritional and Mineral Compositions of Two Species of Processed and Fresh Okra Pods
  

  Author(s): B.B Yusif, K.A Bich, O. Joshua and A. Ovye

• Effect Of Aloe Vera Gel on Shelf Life of Tomato Fruits Grown in Gboko Local Government Area of Benue State, Nigeria
  

  Author(s): Adia M. N., Iko, W., Swande, P. I. and Tume, C.T

• Enhancing Nutrition and Food Systems Resilience under the Stability-and-Peace Innovation Accelerator Program: The footprints of Koolboks cold storage solutions in Fragile and
  

  Author(s): Conflict-Affected (FCA) settings of Northeast, Nigeria Quadri, Shakiru., Silwal, Prakash., Luwa, Sini., Qiu, Zehui., Alonge, Lolade., Ogunseye, Babatunde., Azeez, Akeem., Adamu Jibri

• Evaluation of Mineral Composition and Water-Soluble Vitamin Contents of Flakes Made from Components of Local Rice, Water Yam, Soybean Composite Flours
  

  Author(s): Ogbonnaya, M., Ben-Udechukwu, C. and Ikpo, J. C.

• Optimization of Cocoa liquor, Allanblackia floribunda fat and African elemi oil blend for formulation of chocolate based on physicochemical properties
  

  Author(s): Chukwu Susan Philbianna, Obinna-Echem P C, Mepba H.D, Okwechime, U. Justice

• Physicochemical Properties of Butter Collected from Local Markets of North Shewa Zone, Oromia, Ethiopia
  

  Author(s): Abiyot Lelisa, Megersa Daba and Geleta Dereje

• Phytochemical Content and Microbial Quality of Instant Noodles Made from Substituting Wheat with Levels of Local Rice and Soybean Flours
  

  Author(s): Ogbonnaya, M., and Onumadu, K. S.

• Potential Uses of Selected Indigenous Spices as Flavorants in Food Cream Formulations
  

  Author(s): Gogomary I. Oyet and Bariwere S. Chibor

• Production and Quality Assessment of Whole-Wheat Bread Substituted with Peanut Peel
  

  Author(s): AMADI, Allbright Ovuchimeru, OBINNA-ECHEM, Patience Chisa and EGBULEFU, Delight Chidera

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (E-ISSN 2504-6145
P-ISSN 2695-2459)
Back Issue

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC)
International Editorial Board Members

Journal Home

• Dr. Tsedeke Wolde Hailemariam
  College of Health Sciences
  Wollega University,
  P. O .Box: 395, Nekemte, Ethiopia
  
• Dr. Vinay Kumar Singh
  Department of Zoology
  DDU Gorakhpur University
  Gorakhpur- 273 009, UP, India
  
• Dr. Sudhir Kumar Injeti
  Acharya N. G. Ranga Agricultural University,
  Guntur, Andhra Pradesh, India