Pea pod is an underutilized agro-industrial by-product rich in dietary fiber and minerals. The present study aimed to evaluate the feasibility of incorporating pea pod powder (PPP) into cookies for nutritional enhancement. Cookies were prepared by replacing refined flour with PPP...
Open access
Research Article10.9734/ejnfs/2026/v18i31984
This study explores the potential of okara flour, a nutrient-rich by-product of soybean processing, as a sustainable ingredient for developing protein- and fiber-enriched cookies while maintaining desirable quality attributes. Cookies were formulated using okara flour (50%) and e...
Open access
Research Article10.9734/ejnfs/2026/v18i11947
Dragon fruit peel is a by-product of dragon fruit processing industry. The powder was prepared from fruit peel and utilized to make healthy and nutritious fiber rich biscuits. The biscuits were prepared by incorporating the 30, 40 and 50% level of dragon fruit peel. The baking an...
Open access
Research Article10.9734/acri/2025/v25i91494
Mustard honey crystallises rapidly during storage because of its sugar composition, which can reduce consumer acceptability and complicate post-bottling handling. This study evaluated the effect of controlled thermal processing on crystallisation behaviour and selected physicoche...
Open access
Research Article10.9734/ejnfs/2026/v18i72087