Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological an...
Open access
Research Article10.9734/ejnfs/2020/v12i230193
The growing trend of healthy and nutritious food eating among consumer is expected to be a major driver for the growth of global fruits spreads market. There is an increasing demand for food products, incorporated with fruits, vegetables and nuts with no or less preservatives. Th...
Open access
Research Article10.9734/ejnfs/2020/v12i230194
This study assessed parasitic contamination of fresh vegetables and ready-to-eat salads from Mampong Municipality in the Ashanti Region of Ghana. Water and soil samples from various farms were also assessed for possible sources of contamination. Fresh vegetables and ready-to-eat...
Open access
Research Article10.9734/ejnfs/2020/v12i230192
Background: The present study was carried out to assess the antimicrobial effect of honey on bacterial isolates from sachet water sold within Eligbolo Community in Port Harcourt, Nigeria. Methodology: Five brands of sachet water commonly consumed by the people living in Eligbolo...
Open access
Research Article10.9734/ejnfs/2020/v12i230191
Nemahiouon Francis Bataï, Marie Louise Ahui Bitty, Assamala Françoise Fossou, Kacou Jules Marius Djetouan, Kollet Yao Aimé Sylvere Zahe & Kouakou Ernest Amoikon·European Journal of Nutrition & Food Safety·2020
Aims: The main aim of this study is to describe the profile of lipids serum in an active and apparently healthy population consuming palm oil in the department of Jacqueville in the south of Côte d'Ivoire Methodology: We focused on 83 apparently healthy volunteers, which ages ran...
Open access
Research Article10.9734/ejnfs/2020/v12i230188
The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ra...
Open access
Research Article10.9734/ejnfs/2020/v12i230189
The aim of this study was to correlate analytical methods (HPLC and spectrophotometric) in assessing the changes in total β-carotene contents in leafy vegetables during ambient temperature storage (29+2°C) and domestic processing (5 min,100°C.) The vegetables analyzed were: Telfa...
Open access
Research Article10.9734/ejnfs/2020/v12i230190
This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratio...
Open access
Research Article10.9734/ejnfs/2020/v12i130187
This study was aimed to determine the nutritive and preservative potential of enriching Zobo drink with Moringa leaf extract. Hot water extraction of Zobo drink produced with ginger and garlic gloves was separated into four different samples M0, M10, M20 and M30. To samples M10,...
Open access
Research Article10.9734/ejnfs/2020/v12i130186
Sesame meal was widely consumed in Godavari districts of Andhra Pradesh, India which was not known to most of the people and under-utilized. Moringa leaves were another nutritious food that is also under-utilized and not available in urban areas. The aim of this work was to devel...
Open access
Research Article10.9734/ejnfs/2020/v12i130185