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Volume 25 Issue 6 2025

1. Role of food quality assurance and product certification systems

Mohammad Khan

Page No: 1-02

DOI: 20.14118.Lotus.2025.V25I6.001

2. Sensory attributes and quality of meat in improved indigenous chicken fed on Prosopis juliflora pods in Kenya

Duncan Maina Wanjohi, Anthony Macharia King’ ori, Ann Mumbi Wachira, Abdi Yakub Guliye, Peninah Njiraine Ngoda

Page No: 3-08

DOI: 20.14118.Lotus.2025.V25I6.002

3. Solar drying and sun drying as processing techniques to enhance the availability of selected African indigenous vegetables, Solanum aethiopicum and Amaranthus lividus for nutrition and food security in Uganda

Maria Bisamaza, Noble Banadda

Page No: 9-14

DOI: 20.14118.Lotus.2025.V25I6.003

4. The effect of fermentation on functional properties of sweet potato and wheat flour

Adams Oluwadamilola Kemi, Adams Ifeoluwa Mercy, Orungbemi OO

Page No: 15-20

DOI: 20.14118.Lotus.2025.V25I6.004

5. Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis stenocarpa) seeds using partial cooking method

Iwuamadi God’s Battle-Axe Izuchukwu, Clement Owoicho Momoh, Benbella Msugh Iorliam

Page No: 21-24

DOI: 20.14118.Lotus.2025.V25I6.005

6. Thermoprocessment of tambaqui fish in tucupi sauce

Nhavoto VM, Carpio KCR, Inhamuns AJ

Page No: 25-30

DOI: 20.14118.Lotus.2025.V25I6.006

7. Thermoprocessment of tambaqui fish in tucupi sauce

Nhavoto VM, Carpio KCR, Inhamuns AJ

Page No: 31-36

DOI: 20.14118.Lotus.2025.V25I6.007

8. Trends in Sausage Production

Akpan, P

Page No: 37-40

DOI: 20.14118.Lotus.2025.V25I6.008

9. Use of Ionising Radiation or Energy in Food Preservation

Richard G Heimberg

Page No: 41-42

DOI: 20.14118.Lotus.2025.V25I6.009

10. West African yam food technologies: prospects and impediments to change

Felix. Nweke

Page No: 43-52

DOI: 20.14118.Lotus.2025.V25I6.010