About the Journal

The Journal of Food Science and Food Products is a premier international platform dedicated to advancing research and innovation in the field of food science and technology. This journal encompasses a wide range of topics, including food processing, quality assurance, safety, product development, and nutritional analysis. It provides a rigorous peer-review process to ensure the publication of high-quality, impactful research. By fostering the dissemination of cutting-edge findings, the journal aims to contribute significantly to the global discourse on sustainable food production and consumer well-being.

Current Issue

Vol. 2 (2026)

Research Article

  • Effect of Pretreatments on the Chemical Composition, Antioxidant Activity and Techno-Functional Properties of Tigernut (Cyperus esculentus) Flour

    Riyang Zakka, D.C. Alahira, S.S. Choji, B.S. Luka
    1–7
    DOI: https://doi.org/10.68163/jfsfp.2026.24

  • Evaluation of Proximate Composition, Minerals Content and Sensory Properties of Cake Formulated with Fermented Sorghum Flour

    Mmuoh, Chinenye Sabina, Ezegbe, Clement Chinedum, Anene, Nkemakonam Maryann
    8–12
    DOI: https://doi.org/10.68163/jfsfp.2026.31

  • Effects of Vegetable Oil and Sodium Bicarbonate on the Pasting and Functional Properties of Boiled Mucuna utilis Flour

    Roseline Nwabugo Attaugwu, Josephat Ikechukwu Anyadioha, Nwagbo Michael Osinachi
    13–19
    DOI: https://doi.org/10.68163/jfsfp.2026.28

  • Evaluation of Essential and Non-Essential Amino Acid Profiles and Ratios in Egusi Balls Enriched with Pleuratus tuber-regium (usu)

    Okocha, Kalu Sunday, Okafor, Juliet Chinenye, Clifford, Florence Chinecherem, Ezeh-Nwandu, Mary Chikodili, Omologbe, Felix
    20–26
    DOI: https://doi.org/10.68163/jfsfp.2026.29

  • Evaluation of Different RP-HPLC Methods for Lactoferrin Quantification in Goat Milk

    Rechana Remadevi, Arulyn Babu, Damien Mead
    27–31
    DOI: https://doi.org/10.68163/jfsfp.2026.51
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