AROC in Food and Nutrition

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Acceptance rate:                   73%
Submission to first Decision:   0.5 week
Review Duration:                   3.5 weeks
Acceptance to publication:     1 week
Publication frequency:           Bimonthly
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AROC in Food and Nutrition

  • Volume 1 Issue 2

Haematological indices of broiler chickens fed fortified-fermented yam peel as replacement for energy source

AROC in Food and Nutrition, 2022; 1(2), 18-27,

https://doi.org/10.53858/arocfn01021827

  • Keywords: Yam peel; fortification; fermentation; performance; biochemical indices pages
  • Author(s): Muhammad Haruna Garba*, Folashade Gift Ntagbu, Bulus Lekene Jatau, Sa’adu Adamu abdullahi, Nasir Salihu, Babatunde Kehinde Oluwafemi
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  • Volume 1 Issue 2

Assessment of milling as an alternative to chemical additives in processing of jute mallow (Corchorus olitorius)

AROC in Food and Nutrition, 1(2), 10-17

https://doi.org/10.53858/arocfn01021017

  • Keywords: Corchorus olitorius; potash; baking soda; viscosity; “ewedu” pages
  • Author(s): Khadeejah O. Nasir-Naeem* Sarah A. Akande, Rahinat Garba, and Jubril O. Akolade
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  • Volume 1 Issue 2

Evaluation of nutritional compositions and haematological effect of locally produced fish feeds in Heterobranchus Bidorsalis (catfish) Fingerings

AROC in Food and Nutrition, 2021, 1(2), 01-09,

https://doi.org/10.53858/arocfn01020109

  • Keywords: Heterobranchus Bidorsalis; Catfish Fingerlings; proximate; minerals; amino acid; hematological pages
  • Author(s): Haruna Ademu, Adamu Yusuf Kabiru, Abdulkadir Abubakar, Enemali Ojochenemi Johnpaul, and Khadeejah O. Nasir-Naeem
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  • Volume 1 Issue 1

Phytochemical screening and evaluation of antioxidant capacities of Allium cepa, Allium sativum, and Monodora myristica using in vitro and in vivo models

AROC in Food and Nutrition, 2021, 1(1), 41-52

https://doi.org/10.53858/arocfn01014152

  • Keywords: Allium cepa; Allium sativum; Monodora myristica; antioxidant; phytochemicals pages
  • Author(s): Chioma E. Irozuru*, Janet O. Olugbodi, Uche O. Arunsi, Olusola Ladeji
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  • Volume 1 Issue 1

Effects of fermentation on the proximate, anti-nutrients, minerals, fatty acids, and amino acids profiles of jujube (Ziziphus mauritiana Lam) seeds

AROC in Food and Nutrition, 2021, 1(1), 31-40

https://doi.org/10.53858/arocfn01013140

  • Keywords: Ziziphus mauritiana; fermentation; proximate; fatty acid; anti-nutrients; minerals; amino acid pages
  • Author(s): Rhamatallah Adenike Alawode, Muhammed Muhammed Ndamitso, Yahaya Ahmed Iyaka and Julian Chukwuemeka Anuonye
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  • Volume 1 Issue 1

A comparative study on the effect of processing (soaking, germination and boiling) on nutritional, antinutritional and functional properties of Citrullus Lanatus (watermelon) seed flour.

AROC in Food and Nutrition, 1(1), 22-30

https://doi.org/10.53858/arocfn01012230

  • Keywords: Watermelon seed flour; proximate; anti-nutritional; functional properties; processing methods pages
  • Author(s): Olajumoke Josephine Matthew, Abubakar Ndaman Saidu, Ali Audu Jigam, Ocheme Boniface Ocheme
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  • Volume 1 Issue 1

Flavonoids extracts from Psidium guajava, Vernonia amygdalina, and Azadiracta indica exhibited synergetic inhibitory activities against some food spoilage microorganisms

AROC in Food and Nutrition 2021, 1(1), 15-21

https://doi.org/10.53858/arocfn01011521

  • Keywords: Flavonoids, Antimicrobial, A. indica; P. guajava; V. amygdalina; food spoilage organism pages
  • Author(s): Iyanuloluwa Oluwajobi, Adamu Y. Kabiru, Ali A. Jigam
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  • Volume 1 Issue 1

Proximate and minerals compositions of three species of fish, Champsocephalus gunnari, Oreochromis niloticus and hybrid catfish sold in Birnin Kebbi, Kebbi State, Nigeria

AROC in Food and Nutrition, 2021, 1(1);8-14

https://doi.org/10.53858/arocfn01010814

  • Keywords: Proximate; Minerals; Champsocephalus gunnari, Oreochromis niloticus and Clarias gariepinus pages
  • Author(s): Nathaniel Onuche Iboyi, Ogala Harrison and Jummai Suleiman
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  • Volume 1 Issue 1

Nutritional evaluation of the peels from Citrullus lanatus and Manihot esculenta, an insight into the conversion of waste to food

AROC in Food and Nutrition, 2021, 1(1);1-7,

https://doi.org/10.53858/arocfn01010107

  • Keywords: Proximate; minerals; amino acid; cassava peels; watermelon peels pages
  • Author(s): Tsado A. Ndarubu, Gana David, Ibrahim A. Habiba, Jiya A. Gboke, Zubairu Rakiya, Okoli N. Rosemary, Danazumi Nathaniel
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