Submission Process

Microsoft Word formats of Manuscript (MS) should be submitted in electronic form (e-mail attachment) to the Editorial Office: rjfst@insightjournals.org

 

Note: For Articles with multiple authors, we would expect a "corresponding author" to be responsible for the article during the refereeing process after submission.

  

Ethics

Authors must give assurance that no part of manuscript reporting original work is being considered for publication in whole or in part elsewhere. The corresponding author must affirm that all of the other authors have read and approved of the manuscript.

  

Cover Letter

The cover letter should be a separate word file alongside the manuscript sent as an email message and should contain;

 

• Full names of author(s) and affiliations

• The corresponding author's full address and telephone/fax numbers

 

The name of the corresponding author should be marked with an asterisk (*) for identification.

  

Types of Articles

The journal welcomes submissions of full-length research articles, short communications, and review articles.

   

Regular articles: These articles should describe new and carefully confirmed findings, and research methods should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly.

 

Short Communications: A Short Communication is suitable for recording the results of complete small investigations or giving details of new models, innovative methods or techniques. The style of main sections need not conform to that of full-length papers. Short communications are 2 to 4 printed pages (about 6 to 12 manuscript pages) in length.

 

Reviews: Submissions of reviews and perspectives covering topics of current interest are welcome and encouraged. Reviews should be concise and no longer than 4-6 printed pages (about 12 to 18 manuscript pages). Review manuscripts are also peer-reviewed.

  

Preparing Your Manuscript

The manuscript submitted to the Research Journal of Food Science and Technology should be presented in the following order.

 

Title Page

The title page should contain the title of the paper, name (s) and address (es) of the author (s), the name of the corresponding author (marked with an asterisk) along with phone, fax/E-mail information, an abstract and keywords.

 

Abstract

The abstract must be brief, informative and self-explanatory. It must not exceed 200 words in length and should concisely summarize all important results of the paper.

 

Key words

Below the abstract, about 3 to 10 keywords characterizing the paper should be listed.

 

Abbreviations

Standard abbreviations should be used throughout the manuscript. 

  

The Introduction

The statement of the problem should be stated in the introduction in a clear and concise manner.

 

Materials and methods

This should give detailed and sufficient information on the materials and procedures used to allow experiments to be reproduced

 

Results and discussion

Results and discussion may be combined into a single section. Results and discussion may also be presented separately if necessary.

 

Acknowledgments

This is an optional section that should contain acknowledgements of personal and/or financial assistance.

 

Tables and figures

Tables should be kept to a minimum.

Tables should have a short descriptive title.

The unit of measurement used in a table should be stated.

Tables should be numbered consecutively.

Tables should be organized in Microsoft Word or Excel spreadsheet.

Figures/Graphics should be prepared in GIF, TIFF, JPEG or PowerPoint.

Tables and Figures should be appropriately cited in the manuscript.

 

Conflict of interest

Authors should disclose all financial/relevant interests that may have influenced the study.

 

References

References should be listed in alphabetical order at the end of the paper. DOIs links to referenced articles should be stated wherever available. Examples:

 

Chinaka, A. N. (2024). Extrusion and sensory evaluation of extruded snacks made from the blends of cocoyam (Xanthosoma sagittifoliuni), soybean (Glycinemax) and tigernut (Cyperus esculenta). Repository.mouau.edu.ng. retrieved March 12, 2025.

 

Gopika, C. M., and Usha, R. (2020). Effect of storage on Moisture, Free Fatty Acid and Peroxide Value of Products Developed by Incorporating Modified Rice Starch. European Journal of Nutrition and Food Safety 12(4):75-85.

 

Nwafor, J. O., Kanu, N. A., Kelechukwu, E. C., Nwohu, O. N., and Ezebuiro, V. N. (2020). Physico-Chemical Properties of Water Yam and Cowpea Flour Blends for Production of Snacks. South Asian Journal of Research in Microbiology 6(3):1-8.

 

Uchechi, O. N. C., Esther, B. P. T., and Doobue, M. H. (2020). In vitro digestibilities predicted glycemic index and sensory evaluation of biscuits produced from composite flours of wheat and processed tigernut. GSC Biological and Pharmaceutical Sciences 10(3):164-172.

 

Uzoaga, L. N., and Kanu, N. A. (2020). Microbiological Changes of Extruded Snacks Made From Orange Fleshed Sweet Potato, Cassava, Plantain, Fortified With Moringa Oleifera Powder. Journal of Research in Agriculture and Animal Science 7(1):22-30.

 

  

If you require additional support, please contact:

 

Editorial office - rjfst@insightjournals.org

Support center - helpdesk@insightjournals.org