Olive oil is the main source of fat in the Mediterranean diet. Although the use of olive oil has a long history, in recent decades it has experienced a full bloom all over the world. The consumption of olive oil in Croatia, as a Mediterranean country, is modest (2L per capita). T...
Open access
Research Article10.9734/ejnfs/2021/v13i630426
Viola A. Nwachukwu Nicholas-Okpara, Ifesinachi Anastacia Utazi, Chika Scholastica Ezeanyanaso, Blossom Ita, Adaeze Joy Ukaba & Maryam Olanshile Adegboyega·European Journal of Nutrition & Food Safety·2021
Diabetes mellitus type 2 (T2DM) is a growing burden in the global public health and economic systems. Older adults are more than two times predisposed to T2DM and they are more likely to develop T2DM-related complications. A complex interaction of genes, diet and environment is a...
Open access
Research Article10.9734/ejnfs/2021/v13i630427
Aims: Food insecurity is a major problem in developing countries, to overcome this problem, fertilizers are used to increase yield of agricultural produce. However, fertilizer may affect the quality of processed products. This study aimed to investigate the influence of fertilize...
Open access
Research Article10.9734/ejnfs/2021/v13i530425
Filamentous fungi are frequent contaminants of many plant substrates and certain animal products. Their presence can improve the organoleptic quality of the product or alter it and lead to the accumulation of toxic secondary metabolites, such as mycotoxins. The objective of this...
Open access
Research Article10.9734/ejnfs/2021/v13i530424
The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very import...
Open access
Research Article10.9734/ejnfs/2021/v13i530423
Aim: Generally, it is assumed that health professionals are knowledgeable about healthy eating and as such studies aimed at assessing their dietary practices and the factors that influence these practices have been largely neglected. These studies are important because the dietar...
Open access
Research Article10.9734/ejnfs/2021/v13i530422
Background: Oxidative stress has been implicated in the pathophysiology of various disease conditions with concomitant toll on the body’s defense mechanism against free radicals. To continuously sustain and support the efficiency of the body’s antioxidant defense system, natural...
Open access
Research Article10.9734/ejnfs/2021/v13i530421
In Africa, Prostephanus truncatus is a destructive pest of economic importance which has assumed a serious pest status on stored maize and dry cassava chips. This study investigates the effect of processing methods of cassava varieties Manihot esculenta on the proximate compositi...
Open access
Research Article10.9734/ejnfs/2021/v13i530420
Edible vegetable oils are very important resource that are in high demand globally, and used in a variety of ways as they are considered a concentrated source of energy for human beings and carriers of oil-soluble vitamins which supply the essential fatty acids that are required...
Open access
Research Article10.9734/ejnfs/2021/v13i530419
Pigeon pea (Cajanus cajan) is a leguminous crop rich in protein and widely cultivated in Nigeria but underutilized due to high anti-nutritional properties. Several processing methods such as fermentation using non-pathogenic micro fungi have been used to address these problems. T...
Open access
Research Article10.9734/ejnfs/2021/v13i530418