Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 165

Table of Content: June 2011; 2(6)

June 2011

Toxicity and repellant potency of Hyptis spicigera extracts on Sitophilus zeamais motschulsky (Coleoptera: Curculionidae)

Bush mint, Hyptis spicigera has been used traditionally as a cereal and legume protectant against storage insect pests. The objective of this study was to evaluate the toxic and repellant activity of H. spicigera extracts against Sitophilus zeamais, a major insect pest of stored cereal grains in the tropics. Essential oils and solvent extracts were tested against the maize weevil in fumigation,...

Author(s): Wekesa I., Onek L. A., Deng A. L., Hasanali A. and Othira J. O.

June 2011

Quality assessment of vacuum packaged chicken snacks stored at room temperature

Chicken snacks were prepared by utilizing spent hen meat, sodium caseinate and rice flour, spice mix, condiments, common salt, phosphate and baking powder. The control was prepared in a similar manner except that, spent hen meat was substituted by equal quantity of rice flour. Chicken snack and control were packaged under vacuum in laminated (polyethylene/aluminium foil) pouches (size 25 × 20 cm), stored at 30...

Author(s): V. P. Singh, M. K. Sanyal, P. C. Dubey and S. K. Mendirtta

June 2011

Physical properties of noodles enriched with whey protein concentrate (WPC) and skim milk powder (SMP)

The physical properties of noodles enriched with skim milk powder, whey protein concentrate and a combination of skim milk powder and whey protein concentrate at 5, 7.5 and 10% levels were studied. Volume increase, weight increase and swelling ratio of the enriched noodles were reduced at increasing levels of substitution. Total solids loss in gruel showed increasing trend as the levels of substitution increased. It was...

Author(s): D. Baskaran, K. Muthupandian, K. S. Gnanalakshmi, T. R. Pugazenthi, S. Jothylingam and K. Ayyadurai