Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana pe...
Open access
Research Article10.9734/afsj/2019/v12i330083
Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies. Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluat...
Open access
Research Article10.9734/AFSJ/2018/45522
Clinical guideline is one of the best approaches to improve clinical care. The content of this study is part of a database review which has been developed by reviewing and studying the world’s most renowned organizations’ approaches in guideline development. This study attempts t...
Open access
Research Article10.9734/AJMAH/2017/31134