Food-processing industries generate substantial quantities of biodegradable residues that require environmentally appropriate management. This study evaluated the bio-methanation characteristics and gas-production potential of nine selected food-processing wastes under laboratory...
Open access
Research Article10.9734/jabb/2026/v29i94286
Food-processing industries generate substantial quantities of biodegradable organic residues that require environmentally sound management. This study assessed the energy-production potential of food-processing waste through anaerobic digestion under routine operating conditions...
Open access
Research Article10.9734/jabb/2026/v29i94288
Pasta and vermicelli products are in high demand worldwide and serve as effective carriers for delivering nutrition. This study focused on developing pasta and vermicelli using kodo millet and whole wheat flour, by investigating four different formulations. Based on cooking and s...
Open access
Research Article10.9734/jabb/2024/v27i81122
Aim: To develop red rice-based pasta and to assess their physico-chemical, sensory and cooking properties. Study Design: Completely randomized design. Place and Duration of Study: Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Benga...
Open access
Research Article10.9734/ejnfs/2024/v16i11374