The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed...
Open access
Research Article10.9734/afsj/2023/v22i10673
This research was carried out to assess processing methods on the nutritional composition of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used to prepare pulp and powder. Pumpkin slices of treatment T6 were steam blanched for 4 minutes, soaked i...
Open access
Research Article10.9734/cjast/2022/v41i2031748
The present study was conducted to investigate the effect of different processing methods on the nutritional quality of ripe papaya fruits. The fruits were processed into pulp and powder using standard procedures and the results revealed that some of the nutrients decreased after...
Open access
Research Article10.9734/jsrr/2022/v28i130487
Malnutrition is a broad concept that includes both under- and over-nutrition. It is the most serious public health problem and the leading cause of child mortality. About a third of children in developing countries are either underweight or stunted. Micronutrient shortages affect...
Open access
Research Article10.9734/cjast/2020/v39i4831266