Aims: To formulate a millet and probiotic based weaning food. Study Design: Formulation of weaning food with the ingredients, standardizing the levels of ingredients, spray drying and exploring the characteristics of the edible weaning food. Place and Duration of Study: The study...
Open access
Research Article10.9734/ejnfs/2025/v17i91851
This study examines recent breakthroughs in utilizing mahua flowers for culinary and medicinal purposes, exploring their potential for future value addition. The present study aimed to develop nutrient-rich pasta from mahua flower pulp, leveraging its nutritional value. The resea...
Open access
Research Article10.9734/ejnfs/2025/v17i91849
Sweet potato is a starchy, sweet-tasting root vegetable belonging to the Convolvulaceae family. Sweet potatoes are considered a key crop for food security in Africa, making them a strategic choice for sustainable development projects focused on value-added products. Their high ca...
Open access
Research Article10.9734/ejnfs/2025/v17i91850
Aim: The present research was focused on preparation of Bhambrud (Blumea lacera) extract and its utilization for the preservation of mackerel sticks. Methodology: The microwave assisted aqueous and ethanolic extract was prepared and subjected to antimicrobial and antioxidant stud...
Open access
Research Article10.9734/ejnfs/2025/v17i91848
Aim: The present study aims to development of the Lemon RTS incorporated with the Astaxanthin Bead lets. Background / Rationale: Astaxanthin is strong antioxidant and also possesses several health benefits, including anti-inflammatory, anti-aging, immunomodulatory, anticancer, ph...
Open access
Research Article10.9734/ejnfs/2025/v17i91846
Aims: The aim of this study was to determine the fatty acid and vitamin profile of almond oil from the seeds of five rubber tree clones commonly used in Côte d'Ivoire Place and Duration of Study: National Agricultural Research Center (CNRA) in Bimbresso, Abidjan, Ivory Coast, fro...
Open access
Research Article10.9734/ejnfs/2025/v17i91847
Typhonium trilobatum (L.) Schott [Araceae], which is popularly known as ‘Bengal Arum’ is an underutilized herb with important nutrients like carbohydrate, protein, Na, K, Ca, Fe, Ash, Crude Fibre, vitamin-B1 & C, folic acid, sterols, β-sitosterol etc. Fe contents are fairly h...
Open access
Research Article10.9734/ejnfs/2025/v17i91845
Avocado (Persea americana) is valued for its nutrient-dense pulp, rich in healthy fats, vitamins, and bioactive compounds, rendering its powder a promising functional food ingredient. This study examined the effects of four ripening methods—natural, wood ash, calcium carbide, and...
Open access
Research Article10.9734/ejnfs/2025/v17i91844
Background: Plantain chips are a popular snack in Nigeria, but their short shelf life and poor nutritional balance remain challenges. Frequent microbial contamination, rancidity of frying oils, and inadequate packaging compromise consumer safety and product stability. This study...
Open access
Research Article10.9734/ejnfs/2025/v17i91842
Swallow food with high glycaemic index is detrimental to the health of people with type-2 diabetics, food products that may increase choice of food is important to allow varieties for type-2 diabetics individual. This study focused on affordable and functional food with low glyca...
Open access
Research Article10.9734/ejnfs/2025/v17i91843
The present study was designed to evaluate the nutritional, antinutritional and rheological properties of wheat, mungbean and Moringa oleifera seed flour blends. The wheat, mungbean and Moringa oleifera seed flour samples were mixed in the ratio of 100:0:0, 90:5:5, 85:7.5:7.5, 80...
Open access
Research Article10.9734/ejnfs/2025/v17i91841
This research aimed to evaluate the antioxidant and antimicrobial potential of aqueous extracts derived from Hibiscus rosa-sinensis and Delonix regia flowers, with the objective of exploring their applicability in the formulation of functional food products. The antioxidant capac...
Open access
Research Article10.9734/ejnfs/2025/v17i91839
The growing demand for functional foods and plant-based dietary options has encouraged the incorporation of underutilized millets and bioactive ingredients in staple food products. Noodles are a popular food consumed worldwide and represent a rapidly growing sector due to their c...
Open access
Research Article10.9734/ejnfs/2025/v17i91840
The growing demand for sustainable and affordable plant-based proteins has created opportunities for utilizing agro-food industry byproducts as value-added ingredients. The present study aimed to evaluate the proximate composition and sensory acceptance of a protein rich fraction...
Open access
Research Article10.9734/ejnfs/2025/v17i91838
Capparis decidua (Forssk.) Edgew., commonly known as Kair, is a desert-adapted shrub valued for its nutritional and medicinal properties. Due to its seasonal availability, effective preservation methods are essential to ensure year-round utilization. The present study aimed to ev...
Open access
Research Article10.9734/ejnfs/2025/v17i91836