Dairy product has always been the common means of delivering probiotics in the western world. However, as milk is not always readily available, or is expensive in most communities in Nigeria, soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nu...
Open access
Research Article10.9734/ejnfs/2025/v17i81818
Aims: The main objective of the study was to assess the effect of 1-Methylcyclopropene (1-MCP) on the shelf life of rape vegetables. Specifically, when treated with 1-MCP at 6 and 24 hours of exposure time, respectively. Study Design: Twenty-four (24) rape (Brassica napus) vegeta...
Open access
Research Article10.9734/ejnfs/2025/v17i81819
Aim: Antimicrobial resistance represents a critical, multifaceted global challenge involving human, animal, and environmental sectors. The potential horizontal transfer of resistance genes across these domains, particularly in food production systems such as poultry processing, p...
Open access
Research Article10.9734/ejnfs/2025/v17i81820
Soynut is a nutritious and tasty snack made by puffing soybeans. The puffing of soynuts were carried out in a batch-type semiautomatic multigrain puffing cum popping machine; which is designed and developed by the Department of Agricultural Process Engineering, CAET, VNMKV, Parbh...
Open access
Research Article10.9734/ejnfs/2025/v17i81817
Background: The integration of carrots and soybeans into wheat-based bread formulations has the potential not only to enhance the nutritional profile of the final product but also to influence sensory attributes such as flavor, texture, and color. As consumers become more health-...
Open access
Research Article10.9734/ejnfs/2025/v17i81816
A body mass index (BMI) exceeding 25 is deemed overweight, while a BMI surpassing 30 classifies is classified as obese. Incorporating millets into diets has shown a 7% reduction in BMI among those overweight or obese, demonstrating the potential to revert to a normal BMI. The pre...
Open access
Research Article10.9734/ejnfs/2025/v17i81814
Biodegradable materials for food preservation are becoming more popular as a result of the growing need for environmentally friendly and sustainable packaging solutions. However, because biopolymers have a wide range of characteristics and behaviors, improving the sustainability,...
Open access
Research Article10.9734/ejnfs/2025/v17i81815
Background: Improper household water storage significantly contributes to the global burden of waterborne diseases by facilitating microbial contamination after collection. Post-collection water storage in suboptimal materials compromises drinking water safety, particularly in re...
Open access
Research Article10.9734/ejnfs/2025/v17i81812
This study aims to evaluate the nutritional health status of university students across India’s four regions-North, South, East, and West- revealing alarming trends in dietary behavior and health risks. Article no. Students in the North and West exhibit a 65% higher intake of pro...
Open access
Research Article10.9734/ejnfs/2025/v17i81813
This study investigated the effect of fermentation on the nutritional, mineral, and phytochemical composition of cassava (Manihot esculenta) seeds to assess their potential use in fermented food condiments such as ogiri. Proximate analysis revealed significant compositional chang...
Open access
Research Article10.9734/ejnfs/2025/v17i81810
Study Design: The study conducted to evaluate anti-nutritional factors (ANFs) such as saponins, trypsin inhibitors, phytic acid, and oxalic acid in Oyster mushrooms (Pleurotus ostreatus) using different pretreatments {[sugar solution (SS), salt solution (BS), vinegar (VG), citric...
Open access
Research Article10.9734/ejnfs/2025/v17i81811
Aims: The growing demand for plant-based and functional foods has sparked increased interest in flaxseed, a nutrient-dense seed recognized for its rich content of omega-3 fatty acids, dietary fiber, and lignans. This review aims to explore the nutritional enhancement and applicat...
Open access
Research Article10.9734/ejnfs/2025/v17i81809
Food waste, particularly fruit and vegetable peels, presents both an environmental challenge and an opportunity for sustainable innovation. This study explores the development of functional tea infusions using peels from orange, lemon, amla, grape, and karonda—rich sources of ant...
Open access
Research Article10.9734/ejnfs/2025/v17i81808
This study was conducted to standardize the preparation of Iral Kootu, a traditional delicacy of Southern districts of Tamil Nadu, India and to extend the shelf life of the product by retort processing. Three types of prawns like White Prawn (Penaeus indicus), Tiger Prawn (Penaeu...
Open access
Research Article10.9734/ejnfs/2025/v17i81806
This study aimed at determining the proximate composition and colour profile of soup-based powder mix. Three different vegetables formulations (garden eggs: tomato: pepper) were used in the ratio 60:30:10,50:40:10 and 40:40:20 respectively. The proximate composition and colour pr...
Open access
Research Article10.9734/ejnfs/2025/v17i81807