A South Indian dish was developed using Pangasius fish (Pangasius hypophthalmus) fillet chunks in masalas as a medium. The aim of the current study was to optimize the various F₀ values for Pangasius fillet chunks packed in masala, using flexible, retortable pouches. After being...
Open access
Research Article10.9734/ejnfs/2024/v16i111578
Ragi (Eleusine coracana), commonly known as finger millet, is a nutrient-rich cereal that remains underutilized in modern diets despite its high calcium, iron, and dietary fiber content. This examines how ready-to-eat ragi-based supplementary foods, combined with effective nutrit...
Open access
Research Article10.9734/ejnfs/2024/v16i111579
The ill effects of junk foods are widely known, as it is acknowledged that their regular consumption may cause irreparable damage to the body. The role of millet-rich foods in offering protection against diabetes and heart disease is well established, which has led to an interest...
Open access
Research Article10.9734/ejnfs/2024/v16i111576
Biofortification is an innovative agricultural approach aimed at reducing global micronutrient deficiencies, often referred to as "hidden hunger," by enhancing the nutritional quality of staple crops through breeding, genetic engineering, and agronomic practices. This strategy ta...
Open access
Research Article10.9734/ejnfs/2024/v16i111577
The ketogenic diet (KD) has demonstrated potential for treating neurological conditions like epilepsy, Alzheimer's disease, and cognitive decline as well as for enhancing brain health. Individual reactions to KD, however, differ because of things like lifestyle, metabolism, and h...
Open access
Research Article10.9734/ejnfs/2024/v16i111573
The present study is carried out to evaluate the antibacterial peptides released during the growth of lactobacilli in milk. Among 8 isolates of lactobacilli and yoghurt cultures used for study, the yoghurt culture released the maximum quantity of peptides (90 ± 1.25 µg/ml). When...
Open access
Research Article10.9734/ejnfs/2024/v16i111574
Food labels are an excellent avenue of communication. The food package has assumed the responsibility of communicating relevant information that consumers need to know about the product. The objectives of this study was to understand the impact of food labels on consumer purchasi...
Open access
Research Article10.9734/ejnfs/2024/v16i111575
This article explores the interconnected roles of yoga and dairy in promoting digestive health across various life stages, emphasizing their potential to enhance overall well-being. By investigating the unique digestive challenges faced by children, teenagers, adults, middle-aged...
Open access
Research Article10.9734/ejnfs/2024/v16i111572
Infant complementary food introduces nutritious meal to augment for deficiency at early stage of growth. This study focuses on investigating proximate, physico-chemical, functional and anti-nutritional properties of the infant food formulation from blend of maize, millet and pige...
Open access
Research Article10.9734/ejnfs/2024/v16i101571
The widespread consumption of roasted plantain and fish (Bolle), a common delicacy in Bayelsa State has raised concerns over potential health risks associated with food processing contaminants such as acrylamides, polychlorinated dibenzo-p-dioxins (PCDDs), and polychlorinated dib...
Open access
Research Article10.9734/ejnfs/2024/v16i101570
Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural swee...
Open access
Research Article10.9734/ejnfs/2024/v16i101569
The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatur...
Open access
Research Article10.9734/ejnfs/2024/v16i101568
Fruits are an important source of nutrition as most of them contain sufficient amounts of minerals, vitamins, and antioxidants. However, processing these fruits results in enormous waste, accounting for around 40% of total food output. Fruit processing industry waste includes dis...
Open access
Research Article10.9734/ejnfs/2024/v16i101567
This study aimed to enhance traditional cereal-based complementary foods in Nigeria by developing and evaluating a nutrient-dense blend of sweet potato, carrot, and crayfish. The objective was to address protein-energy malnutrition in low-resource settings by improving the nutrit...
Open access
Research Article10.9734/ejnfs/2024/v16i101564
The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars a...
Open access
Research Article10.9734/ejnfs/2024/v16i101565