Micronutrients, including vitamins and minerals, are essential nutrients required in small quantities but play a critical role in the prevention and management of chronic diseases. These nutrients are integral to various physiological processes, such as immune function, antioxida...
Open access
Research Article10.9734/ejnfs/2024/v16i121610
fuscatus (periwinkle) is an invertebrate of the gastropoda class, dominantly found in brackish waters of tropical and subtropical regions. This study compared the nutritional and anti-nutritional content of T. fuscatus from Bundu Creek, and the impact of processing on its nutriti...
Open access
Research Article10.9734/ejnfs/2024/v16i121606
This study aimed to optimize ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Ragi grains were pre-treated through soaking, germination, and d...
Open access
Research Article10.9734/ejnfs/2024/v16i121607
John Praise Alimi, Abubakar Adegboyega Akanni, Joseph Alaba Aina, Adenike Rukayat Ashonibare, Amazing Grace Kurrah, Newman Festus Okparavero & Samson Oladipo Okunade·European Journal of Nutrition & Food Safety·2024
Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, t...
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Research Article10.9734/ejnfs/2024/v16i121608
Miguel Angel Serna Martínez, Buenaventura Ramírez Delgado, Alfonso Reyes Garnica, Beatriz Garnica Guerrero, David Pérez Becker & Jesús Carlos Ruvalcaba Ledezma·European Journal of Nutrition & Food Safety·2024
Introduction: The relationship between economy and nutrition is crucial for understanding the rise in chronic diseases such as obesity and diabetes, especially in low-income countries. In Mexico, the cost of healthy foods and limited economic capacity foster low-quality diets foc...
Open access
Research Article10.9734/ejnfs/2024/v16i121604
The study evaluates and compares the nutrient and anti-nutrient profiles of complementary foods formulated from yellow maize, sorghum, millet, and soybeans, fortified with walnuts, pumpkin seeds, and date palm fruits. The raw materials underwent fermentation, sprouting, boiling,...
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Research Article10.9734/ejnfs/2024/v16i121605
Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrien...
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Research Article10.9734/ejnfs/2024/v16i121603
This study investigates the effects of incorporating microwave-stabilized wheat bran into tortilla chips, focusing on nutritional, sensory, and storage-related characteristics. Tortilla chips were developed with varying wheat bran levels (0–30%) and evaluated for sensory attribut...
Open access
Research Article10.9734/ejnfs/2024/v16i121602
The use of artificial ripening agents, particularly calcium carbide, in fruits such as bananas has raised concerns about their impact on nutritional quality. This study compared the phytochemical composition, proximate analysis, and heavy metal contamination of naturally ripened...
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Research Article10.9734/ejnfs/2024/v16i121600
Seaweed (Ulva lactuca Spp.) is an edible marine alga. Due to its high nutrient content, seaweed was incorporated in many forms like powder and extract aiming to find out the best formulation for the production of seaweed-based cookies and beverages with better nutritional quality...
Open access
Research Article10.9734/ejnfs/2024/v16i121601
This study aims to investigates the influence of multi-millet flour incorporation on the physical, textural, color, and sensory attributes of cookies. Cookies were prepared using composite flours made from blends of whole wheat, sorghum, pearl millet, finger millet, and soyabean...
Open access
Research Article10.9734/ejnfs/2024/v16i121598
Generally, “Eating out” refers to food that is prepared or purchased and consumed outside the home. Eating habits refers to what we eat, how we eat and why we eat. Outside eating habits were influenced by a wide range of complex and interrelated factors. To investigate the factor...
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Research Article10.9734/ejnfs/2024/v16i121599
The rising awareness of health benefits associated with millets has led to the increased interest in utilizing them for value-added food products. Browntop millet (Brachiaria ramosa), a highly nutritious, drought-tolerant grain, is one such millet that is rich in fiber, protein a...
Open access
Research Article10.9734/ejnfs/2024/v16i121597
Aims: Determine the prevalence of food insecurity and identify the principal determinants of household food security in Tubah Health District. Study design: The study was a descriptive, cross-sectional survey conducted in 6 communities in Bambui Health Area of Tubah Health Distr...
Open access
Research Article10.9734/ejnfs/2024/v16i111596
Food processing industries are considered to be rapidly expanding sectors due to the increase in the need for food to prevent hunger and the need for nourishing food to support the development of a healthy country. Nowadays, around one-third of the fresh crop is squandered during...
Open access
Research Article10.9734/ejnfs/2024/v16i111594