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Volume 5, February 2019

Sustainable Food Production

ISSN: 2624-876X

#5

Volume 5

Online since: February 2019

Description: The fifth volume of the journal Sustainable Food Production shows the latest investigations concerned with the determination of the best variety and the effective level of phosphorus fertilization for groundnut (Arahis hypogaea L.) during the season as well as estimation of the effect of using selected organic residues and inorganic fertilizer on the growth and yield of okra (Abelmoschus esculentus Moench) in Nigeria; the comparison of the nutritional and proximate values of cocoyam puddings prepared from ede-ocha (Xanthosoma sagitifolium Liebm.) and ede-cocindia (Colocasia esculenta L. Schott); studying the possibility of the replacement chicken egg with duck egg in biscuit production and its value to the physical, nutritional and sensorial qualities of biscuits.
The review devoted to the peculiarities of growing, nutritional benefits and health advantages of soybean (Glycine max L. Merr.) is also presented in this issue.

#4

Volume 4

Online since: December 2018

Description:

The fourth volume of the journal Sustainable Food Production starts from the investigation concerned with assessment of the traditional and sustainable harvesting methods on the collection of two leading non-timber forest products Griffonia simplicifolia Baill. and Xylopia aethiopica A.Rich. in Liberia. The further studies dealt with the preliminary evaluation of the microbiological quality of the peanuts produced in Nigeria for pathogens such as Salmonella spp., Listeria spp., Escherichia coli and coliform bacteria, as well as mold, yeast and total aerobic mesophilic microflora; estimation of the antifunginal activity of volatile compounds from essential oil of ginger (Zingiber officinale Roscoe) for the control of Botryodiplodia theobromae causing rot of white yam; comparison the fermentation characteristics of kombucha from black tea or green tea as nitrogen sources and white sugar or brown sugar as carbon sources in a 30-day fermentation time. Finally, it can be found a review on the available information on the quality of palm oil obtained locally in Imo state, Nigeria.

#3

Volume 3

Online since: November 2018

Description: The third volume of the journal Sustainable Food Production presents the latest researches concerned with calibration and evaluation of APSIM crop model with further assessment of climate change impact on sorghum growth in Machakos, Kenia;  estimation of the influence of salinity on the growth and yield of tomato (Solanum lycopersicum) genotypes in Nigeria; assesment of comparative nutritional quality of both male and female Neopetrolisthes maculatus flesh regarding their proximate, mineral, vitamin compositions, mineral safety index and mineral ratios; comparison of the heavy metal concentrations of selected vegetables harvested from crude oil-producing and non-oil-producing states in Nigeria; determination of the incidence of Campylobacter jejuni in selected food products in Imo state, Nigeria.

#2

Volume 2

Online since: June 2018

Description:

The second volume of the journal Sustainable Food Production offers the recent findings devoted to the determination of the effects of different levels of Mucuna utilis leaf meal on the haematology and serum biochemistry of broiler finisher birds; evaluation of the effect of a dietary supplementation of a mixture of saponin-rich plants on the ammonia-nitrogen excretion of a major aquaculture species, Nile Tilapia (Oreochromis niloticus), and comparison of the different doses in order to assess the most suitable level of supplementation; studying the proximate and mineral analysis of fermented African oil bean seed ‘ugba’; the determination of the activity of bromelain extracted from the peels and crowns of the MD2 and Sugarloaf pineapple varieties cultivated in Ghana; exploring the effects of sprouting on the physicochemical and sensory properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) kola nuts.

#1

Volume 1

Online since: March 2018

Description:

The given volume of Sustainable Food Production provides the recent findings on the role of corn Zapalote chico in retaining a high level of food sovereignty by the Mexican population of zapotec natives; determination of proximate, minerals, chemical, anti-nutrients and functional properties of processed Xanthosoma sagittifolium cultivars grown in Southern Nigeria; comparative analysis of biochemical qualities of African Locust been seeds of Parkia biglobosa fermented using Bacillus subtilis and additives such as local softening agents, Hibiscus sabdariffa seed cotyledon and ash from cashew; impact of rapid population growth on the availability of the agricultural land in Sri Lanka along with strategies to manage the land use for the sustainable development; evaluation of rice hybrids for heterosis breeding in order to resist to brown spot (Helminthosporium oryzae) disease.

#0

Editorial Paper

Online since: September 2017

Description: SFP provides a comprehensive coverage of the vital area of sustainable production of food for growing world population through the following sections: Animal breeding, Crop science, Aquaculture science, Food quality and safety, Post-harvest management, Sustainability agriculture.