The physico-thermal characteristics of Gulabjamun, a traditional dairy product from the Indian subcontinent, were analyzed during hypobaric frying at different temperatures. The study involved frying Gulabjamun balls at 110°C, 115°C, and 120°C for 300 seconds. The sphericity of G...
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Research Article10.9734/ejnfs/2024/v16i21391
Background: Fruit ripening is a natural process that can also be stimulated by various artificial means. In recent years, artificial ripening has become increasingly popular in developing countries. This practice has become questionable due to various health problems associated w...
Open access
Research Article10.9734/ejnfs/2024/v16i21389
Microbial contamination of Rhynchophorus phoenicis (larva of the African palm weevil) was examined from street vendors. R. phoenicis larvae sold on the street were purchased from six vendors in the following location including Akenfa, Ekeki, Kpansia, Opolo, Swali and Etegwe in Ye...
Open access
Research Article10.9734/ejnfs/2024/v16i21390
The main problems associated with Jaggery storage are liquefaction and deterioration of properties. When compared to fresh Jaggery, the packaging using various packing materials showed that there was a marked increase in moisture (15–22%) in the Jaggery packed in HDPE, but no dis...
Open access
Research Article10.9734/ejnfs/2024/v16i21387
Functional foods containing bioactive compounds may help prevent chronic conditions and promote wellness beyond basic nutrition. Likewise, dietary nutraceutical supplements show promise for reducing disease risk. This review synthesizes current evidence regarding effects of key f...
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Research Article10.9734/ejnfs/2024/v16i21388
Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonel...
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Research Article10.9734/ejnfs/2024/v16i21386
Cassia obtusifolia is a plant of the Fabaceae family. Its leaves are eaten as a vegetable in several African countries. In some African countries like Chad and Sudan, the leaves are processed by fermentation in a solid state, called in arabic kawal, which is eaten with cereal cou...
Open access
Research Article10.9734/ejnfs/2024/v16i21385
The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, an...
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Research Article10.9734/ejnfs/2024/v16i21384
Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits pr...
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Research Article10.9734/ejnfs/2024/v16i21383
Sorghum, an ancient grain crop with origins in Egypt, holds significant dietary benefits for diabetes. As the fifth most consumed grain globally, it serves as a staple in cereal production and is utilized in various forms, including food, animal feed, and bio-available fuel. Bein...
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Research Article10.9734/ejnfs/2024/v16i11380
“Ogi” is a porridge prepared from fermented maize, sorghum or millet in West Africa and very popular breakfast cereal and infant weaning food in Nigeria. The study aimed at investigating the effect of refrigerated temperature on some quality properties of ogi. The dietary tigernu...
Open access
Research Article10.9734/ejnfs/2024/v16i11381
This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure pr...
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Research Article10.9734/ejnfs/2024/v16i11382
Chromium (Cr) is a vital micronutrient for sugar metabolism while its unauthorized use may agonize health fatalities. This study was conducted about the novelty about exposure of hexavalent chromium (Cr+6) histopatholgical potentials along with Mulberry Fruit Extract and Jamun Fr...
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Research Article10.9734/ejnfs/2024/v16i11379
Md. Abdus Samad, Ripon Kumar Sikder, Md. Towhidul Karim, Mahbub Iqbal, Munshi Mohammad Sumon, Abdullah All Imtiaz, Sautam Kumar Shil & Md Touhidujjaman·European Journal of Nutrition & Food Safety·2024
The study investigated the impact of different treatments on soybean growth and productivity, focusing on plant height and various growth parameters. Notably, Treatment T6, incorporating cow dung, Rhizobium, and Phosphorus-Solubilizing Bacteria (PSB), consistently outperformed ot...
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Research Article10.9734/ejnfs/2024/v16i11378
Aim: This study assessed levels of Cd, Pb, Fe, Zn and As in Brassica oleraceae (cabbage), Solanum tuberosum (Irish potatoes) and Daucus carota (carrot). Six samples were collected from each of the two irrigation farms. Samples were analysed using inductively coupled plasma mass s...
Open access
Research Article10.9734/ejnfs/2024/v16i11377