Peer Review History: Proximate Composition and Microbiological Evaluation of Cookies Produced from Whole Wheat Flour, Unripe Plantain Flour (R. markham) and Moringa oleifera Leaf Powder


(1) Prof. Fernando José Cebola Lidon, New University of Lisbon, Caparica Campus, Portugal.


(1) Shanta Gervase Ikechukwu, University of Maiduguri, Nigeria.

(2) Uttiya Jana, J.D. Birla Institute, Jadavpur University, India.

Additional Reviewers:

(1) Mahsa Mohajeri, Ardabil University of Medical Science, Iran.

(2) Sandeep Bhardwaj, CCS Haryana Agricultural University, India.

Additional Reviewers: (Comments received after deadline)

(1) Asok Kumar Dikshit, National Council for Cement and Building Materials, India.

(2) Jagbir Rehal, Punjab Agricultural University, India.

(3) José Carlos Fialho de Resende, Minas Gerais Agricultural Research Company, Brazil.

(4) Mohamed Rashad Gouda Youssif, Food Technology Research Institute – Agricultural Research Center, Egypt.

(5) Salah M. Najim, University of Basrah, Iraq.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

Average Peer review marks at publication stage: 9/10

Peer Review History:

Stage 1 | Original Manuscript | File 1 | NA

Stage 2 | Peer review report_1 (Shanta Gervase Ikechukwu, Nigeria) | File 1 | File 2

Stage 2 | Peer review report_2 (Uttiya Jana, India) | File 1 | NA

Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2

Stage 3 | Comment_Editor_1_v1 | File 1 | NA