Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the...
Open access
Research Article10.9734/ejnfs/2023/v15i101341
The consumption of street food is associated with the provision of unhealthy, unsafe, and nutritionally unbalanced meals, presenting a public health concern. This study was designed to assess food safety knowledge, attitude and practices of night street food vendors in Morogoro M...
Open access
Research Article10.9734/ejnfs/2025/v17i61760
In recent years, there has been a growing interest in exploring natural alternatives to synthetic tannins, driven by concerns over sustainability and environmental impact. Natural tannins offer several advantages, including biodegradability, renewability, and lower environmental...
Open access
Research Article10.9734/irjpac/2024/v25i4867
Extensive researches have been conducted over the years, focusing on the use of vegetable tannins to reduce pollution caused by mineral tanning. Vegetable tannins have been utilized commercially, but they remain costly and are not easily accessible. The purpose of this study was...
Open access
Research Article10.9734/ajacr/2024/v15i2283