Aims: The study aimed to detect and classify Enterococci isolates from Thayir, a traditional fermented dairy product. Study Design: A statistically significant number of Thayir samples were collected from across the study area to isolate and characterise Enterococci. Place and Du...
Open access
Research Article10.9734/ejnfs/2024/v16i71469
Many innovative thermal food processing methods have been created with great promise, and there is currently a strong need for cutting-edge technologies that require the least amount of processing. Ohmic heating is a volumetric heating technique that involves heating food that co...
Open access
Research Article10.9734/ejnfs/2024/v16i71468
Aims: This study assessed the nutritional composition of “Ose-Oku”, a traditional food of Abatete in Anambra State, Nigeria. Study Design: The research involved the preparation of "Ose-Oku" as traditionally done, followed by comprehensive laboratory analyses to determine its nutr...
Open access
Research Article10.9734/ejnfs/2024/v16i71467
Though mostly ignored, micronutrients are most important. Reducing the negative effects of micronutrient shortages requires the use of effective techniques like vitamin supplements and dietary diversification. It is known that when agricultural yields are reduced because of inade...
Open access
Research Article10.9734/ejnfs/2024/v16i71465
Consuming breakfast is essential as it provides energy for the upcoming day and facilitates the intake of vital nutrients. Studies indicate that individuals who have breakfast typically maintain healthier dietary patterns. Breakfast cereal consumption is related to diets high in...
Open access
Research Article10.9734/ejnfs/2024/v16i71466
The use of antibiotic drugs in livestock production cannot be avoided; it has to be used for various reasons like therapeutics, prophylactic and even as growth promoters. However the irrational use of antibiotics in livestock has led to the accumulation of its residues in animal...
Open access
Research Article10.9734/ejnfs/2024/v16i71462
Food fortification has been shown to be an impactful approach in improving micro-nutrient and related functional characteristics of nutrients in some food vehicles. Some of the challenges staring at Nigeria as a nation in the face include postharvest losses, high importation cost...
Open access
Research Article10.9734/ejnfs/2024/v16i71463
Feeding practices play a major role in the nutritional status of children (WHO/UNICEF, 2009). The objective of this study was to evaluate the practice of exclusive breastfeeding among mothers of children aged 0 to 59 months in the rural commune of Sinder. This is a cross-sectiona...
Open access
Research Article10.9734/ejnfs/2024/v16i71464
Microalgae (MiA) have been portrayed as a sustainable alternative for conventional sources of biofuels, several food and feed systems, and renewable energy sources. Microalgal biomass has attracted considerable attention for its potential to produce high quantities of value-added...
Open access
Research Article10.9734/ejnfs/2024/v16i71458
Meildy E. Pascoal, Vera T. Harikedua, Gabriela C. Kereh, Yohanis Tomastola, Irza N. Ranti, Phembriah S. Kereh, Fitri M. Otoluwa & Ana B Montol·European Journal of Nutrition & Food Safety·2024
Backgrounds: Iron nutritional anemia is anemia that arises due to empty iron reserves in the body so that the formation of hemoglobin is disrupted. Hemoglobin is part of red blood cells used to determine anemia status. Decreased iron intake can reduce hemoglobin levels in the bod...
Open access
Research Article10.9734/ejnfs/2024/v16i71460
Production of complementary food using locally available underutilized materials has become of necessity to overcome the economic effects on importation. This research examined the chemical composition, functional, microbial and sensory qualities of complementary food produced fr...
Open access
Research Article10.9734/ejnfs/2024/v16i71461
Producing bakery products with low glycemic index is expedient to replacing the consumption of foods, such as white bread, correlated with cardiovascular diseases. This research looked at the chemical, antioxidant, anti-diabetic, and sensory properties of bread made from a mix of...
Open access
Research Article10.9734/ejnfs/2024/v16i71457
Diabetes can be caused by various factors such as high sugar intake, hormonal imbalances, and genetics. Eating low-GI meals can reduce blood lipid levels, decrease postprandial blood glucose levels, decrease insulin demand, increase colon fermentation, and enhance satiety. The in...
Open access
Research Article10.9734/ejnfs/2024/v16i71456
Present study aimed for the design and development of a continuous ohmic heating system for heating of milk. The holding capacity of the designed heater was 8.24 litre and had a 'tube in tube' type arrangement. The heat transfer area of the ohmic heater was increased by employing...
Open access
Research Article10.9734/ejnfs/2024/v16i71455
A study was carried out to investigate the nutritional composition of four different fish species (Wallago attu, Labeo rohita, Pangasianodon hypophthalmus, and Rastrelliger kanagurta) sourced from the inland and marine sector comprising both culture and capture fisheries marketed...
Open access
Research Article10.9734/ejnfs/2024/v16i71452