As a result of cost considerations, local grinding machine manufacturing outfits are employing non-stainless-steel components for equipment fabrication. Despite the fact that the components are known to corrode, the number of the manufacturing outfits has increased over the years...
Open access
Research Article10.9734/ejnfs/2021/v13i630428
Olive oil is the main source of fat in the Mediterranean diet. Although the use of olive oil has a long history, in recent decades it has experienced a full bloom all over the world. The consumption of olive oil in Croatia, as a Mediterranean country, is modest (2L per capita). T...
Open access
Research Article10.9734/ejnfs/2021/v13i630426
Viola A. Nwachukwu Nicholas-Okpara, Ifesinachi Anastacia Utazi, Chika Scholastica Ezeanyanaso, Blossom Ita, Adaeze Joy Ukaba & Maryam Olanshile Adegboyega·European Journal of Nutrition & Food Safety·2021
Diabetes mellitus type 2 (T2DM) is a growing burden in the global public health and economic systems. Older adults are more than two times predisposed to T2DM and they are more likely to develop T2DM-related complications. A complex interaction of genes, diet and environment is a...
Open access
Research Article10.9734/ejnfs/2021/v13i630427
Aims: Food insecurity is a major problem in developing countries, to overcome this problem, fertilizers are used to increase yield of agricultural produce. However, fertilizer may affect the quality of processed products. This study aimed to investigate the influence of fertilize...
Open access
Research Article10.9734/ejnfs/2021/v13i530425
Filamentous fungi are frequent contaminants of many plant substrates and certain animal products. Their presence can improve the organoleptic quality of the product or alter it and lead to the accumulation of toxic secondary metabolites, such as mycotoxins. The objective of this...
Open access
Research Article10.9734/ejnfs/2021/v13i530424
The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very import...
Open access
Research Article10.9734/ejnfs/2021/v13i530423
Aim: Generally, it is assumed that health professionals are knowledgeable about healthy eating and as such studies aimed at assessing their dietary practices and the factors that influence these practices have been largely neglected. These studies are important because the dietar...
Open access
Research Article10.9734/ejnfs/2021/v13i530422
Background: Oxidative stress has been implicated in the pathophysiology of various disease conditions with concomitant toll on the body’s defense mechanism against free radicals. To continuously sustain and support the efficiency of the body’s antioxidant defense system, natural...
Open access
Research Article10.9734/ejnfs/2021/v13i530421
In Africa, Prostephanus truncatus is a destructive pest of economic importance which has assumed a serious pest status on stored maize and dry cassava chips. This study investigates the effect of processing methods of cassava varieties Manihot esculenta on the proximate compositi...
Open access
Research Article10.9734/ejnfs/2021/v13i530420
Edible vegetable oils are very important resource that are in high demand globally, and used in a variety of ways as they are considered a concentrated source of energy for human beings and carriers of oil-soluble vitamins which supply the essential fatty acids that are required...
Open access
Research Article10.9734/ejnfs/2021/v13i530419
Pigeon pea (Cajanus cajan) is a leguminous crop rich in protein and widely cultivated in Nigeria but underutilized due to high anti-nutritional properties. Several processing methods such as fermentation using non-pathogenic micro fungi have been used to address these problems. T...
Open access
Research Article10.9734/ejnfs/2021/v13i530418
Food processing links food production to the provision of food of improved quality and nutrient availability, acceptability, preservation to curtail losses and availability in time of need. To maintain these attributes, a critical look at our local food processing methods is requ...
Open access
Research Article10.9734/ejnfs/2021/v13i530417
Kuaté Giscard Kaptso, William Tchabo, Winifred Manyaka, Isabelle Mulango, Mbafor Brain Chebelem, Amungwa Fonteh Athanasius & Carl Moses Mbofung·European Journal of Nutrition & Food Safety·2021
Background: Diabetes is a health problem worldwide. The prevalence of diabetes has been steadily increasing for the past three decades. Diabetes prevalence is growing most rapidly particularly in low- and middle-income countries. Areas undergoing rapid westernization and rapid nu...
Open access
Research Article10.9734/ejnfs/2021/v13i530416
Catfish is a traditional part of the diet of a large section of the world’s population. This study compared the effect of smoked and oven-dried catfish on hematological parameters, liver and antioxidant enzymes of wistar rats. Catfish samples were processed by smoking and oven-dr...
Open access
Research Article10.9734/ejnfs/2021/v13i530415
Introduction: The quality of feeding in early childhood depends on nutritional knowledge of mothers. Improving maternal nutrition knowledge is therefore pivotal towards promoting effective infants’ feeding behaviour. Objective: Study assessed mothers’ knowledge about complementar...
Open access
Research Article10.9734/ejnfs/2021/v13i430413