https://journals.innovareacademics.in/index.php/ijfs/issue/feed 2024-04-28T22:37:45+0530 Editor ijfs@innovareacademics.in Open Journal Systems <p><span style="font-size: 10pt; line-height: 115%; font-family: Arial, sans-serif; color: #000033; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;">Innovare Journal of Food Sciences is peer-reviewed,bimonthly (Onwards April 2016) Journal. The Journal publishes original research work that contributes significantly to disseminate the knowledge in Food Science and its scope is with emphasis on <strong>food nutrition, food microbiology, food analysis, probiotics and microbial protein, food chemistry, food safety and weight management.</strong>&nbsp;The Journal publishes communicated work as an Original Article or as a Short Communication and also publishes Review Articles on a current topic in the field.&nbsp;</span></p> <p><strong style="color: #000033; font-family: Cabin, 'Open Sans', sans-serif; font-size: 12px; line-height: 16.8px;"><span style="text-decoration: underline;">Abstracting and Indexing</span>-&nbsp;</strong><span style="color: #000033; font-family: Cabin, 'Open Sans', sans-serif; font-size: 12px; line-height: 16.8px;">OAI, <a href="http://scholar.cnki.net/webpress/brief.aspx?dbcode=SJQA" target="_blank" rel="noopener">CNKI (China Knowledege Resource Integrated Database)</a>, LOCKKS, Open J-Gate, Google Scholar, OCLC (World Digital Collection Gateway), UIUC</span></p> <p><span style="color: #000033; font-family: Cabin, 'Open Sans', sans-serif; font-size: 12px; line-height: 16.8px;">*applied</span></p> https://journals.innovareacademics.in/index.php/ijfs/article/view/51255 2024-04-28T22:37:45+0530 OYETAYO VO ovonew67@gmail.com FADUGBA AE falanaae@abuad.edu.ng ARIYO OO olatomiwa.ariyo@fuoye.edu.ng

<p><strong>Objective: </strong>Mineral elements are very important in physiological processes and hence affect the quantity and types of metabolites produced by plants and animals. In this study, the effect of selenium fortification on the mineral and fatty acid contents of <em>Pleurotus ostreatus </em>was investigated.</p> <p><strong>Methods: </strong><em>P. ostreatus </em>was cultivated on substrate enriched with sodium selenite. The mineral and fatty acid content of the selenium-enriched and non-selenium-enriched fruit bodies were analyzed using standard methods.</p> <p><strong>Results: </strong>Data revealed that fortification of <em>P. ostreatus </em>results to increase in the values of Ca, Mg, and Se while the value of Zn reduced. A total of 13 and 18 peaks were, respectively, observed in the chromatograms of non-selenium-fortified and selenium-fortified <em>P. ostreatus</em>. The following fatty acids pentadecanoic acid, 13-hexyloxacyclotridec-10-en-2-one, oleic acid, n-hexadecanoic acid, stearic acid, undecylenic acid, 10-undecenoyl chloride, and pentadecanoic acid 2-hydroxy-1- (hydroxymethyl)ethyl were common to both selenium-fortified and non-fortified <em>P. ostreatus</em>.</p> <p><strong>Conclusion: </strong>In conclusion, fortification of <em>P. ostreatus </em>markedly affects the mineral and fatty acids of its fruit bodies with more fatty acids present in <em>P. ostreatus </em>fortified with selenium.</p>

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