Aim: Comparison of physico-chemical properties between released varieties and local germplasm of Sapota with a view to selecting the superior germplasm/variety in respect of nutritional quality. Study Design: A laboratory experiment was done by the following Completely Randomized...
Open access
Research Article10.9734/ejnfs/2019/v10i430121
Phytochemical-enriched edible greens, sweet potato leaves (Ipomoea batatas L.), have become popular due to potential health benefits. However, the phytochemical contents in sweet potato leaves and their subsequent change over harvest stages and growth condition are mostly unknown...
Open access
Research Article10.9734/ejnfs/2019/v10i430119
Sweet potato (Ipomea batatas) leaves are among the leafy vegetables most consumed by Ivorian population. In order to preserve iron and folic acid, and to eliminate phytates, a study of optimization of water cooking of these leaves was conducted. Response surface methodology was e...
Open access
Research Article10.9734/ejnfs/2019/v10i430118
The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima frui...
Open access
Research Article10.9734/ejnfs/2019/v10i430117
Aim: To examine consumers’ opinion towards food product harm crisis. Research Design: Primary data was collected using well-structured questionnaire. Online survey was conducted and responses were obtained from 100 respondents. The study used convenience sampling technique in ord...
Open access
Research Article10.9734/ejnfs/2019/v10i330114
The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was th...
Open access
Research Article10.9734/ejnfs/2019/v10i330115
Haq Nawaz, Muhammad Aslam Shad, Saira Hassan, Muhibullah . Shah, Haseeba Shahzad, Raheela Jabeen, Aqsa Nawaz, Zakia Riaz & Sumaira Jamal·European Journal of Nutrition & Food Safety·2019
The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consum...
Open access
Research Article10.9734/ejnfs/2019/v10i330113
Aims: To evaluate the composition of Citrullus colocynthis (L.) Schrad seed as a means of assessing its health and possible therapeutic benefits. Study Design: Test-tube Lab Research. Place and Duration of Study: Federal Institute of Industrial Research, Oshodi, Nigeria, between...
Open access
Research Article10.9734/ejnfs/2019/v10i330112
Background: Unsafe food is a serious concern for human health and well-being and has surfaced as a burning issue worldwide. Aims: The present work was aimed at assessing the awareness, behavior and practices of food safety and hygiene among Women in Eastern region of Saudi Arabia...
Open access
Research Article10.9734/ejnfs/2019/v10i330111
Aim: Mycotoxins are prevalent in animal feeds and agricultural products. These toxins are produced by fungi and once incorporated in the substrate, are not easy to eradicate. They are associated with morbidity and mortality in both livestock and humans. Avoiding contamination is...
Open access
Research Article10.9734/ejnfs/2019/v10i330109
Monosodium glutamate (MSG) is a flavor enhancer. Its toxicity in a malnourished state appears not to have been fully investigated. This study was carried out to determine the effects of MSG on malnourished rats. Rats were randomly assigned into four groups of five rats/group. Gro...
Open access
Research Article10.9734/ejnfs/2019/v10i230108
Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vou...
Open access
Research Article10.9734/ejnfs/2019/v10i230106
Adequate and proper understanding of the nutritional composition of different flour materials is important in their use in the production of baked food materials. The proximate composition of water yam-yellow maize and African yam bean flour mixtures was therefore evaluated in th...
Open access
Research Article10.9734/ejnfs/2019/v10i230104
The aim of this study was to determine the optimal conditions for production of a fermented pumpkin flour by lactic fermentation using Lactobacillus plantarum and the effect of the fermentation on nutritional potential and functional properties of pumpkin. To achieve this, pumpki...
Open access
Research Article10.9734/ejnfs/2019/v10i230105
The aim is to evaluate the effect of tartrazine and erythrosine on serum glucose, cholesterol and triglycerides. A total of 20 adult male Wistar rats were divided into five groups with 4 rats per group. Group 1 served as the control and was given only water and feed. Whereas grou...
Open access
Research Article10.9734/ejnfs/2019/v10i230107