The present study was designed to evaluate the nutritional, antinutritional and rheological properties of wheat, mungbean and Moringa oleifera seed flour blends. The wheat, mungbean and Moringa oleifera seed flour samples were mixed in the ratio of 100:0:0, 90:5:5, 85:7.5:7.5, 80...
Open access
Research Article10.9734/ejnfs/2025/v17i91841
This research aimed to evaluate the antioxidant and antimicrobial potential of aqueous extracts derived from Hibiscus rosa-sinensis and Delonix regia flowers, with the objective of exploring their applicability in the formulation of functional food products. The antioxidant capac...
Open access
Research Article10.9734/ejnfs/2025/v17i91839
The growing demand for functional foods and plant-based dietary options has encouraged the incorporation of underutilized millets and bioactive ingredients in staple food products. Noodles are a popular food consumed worldwide and represent a rapidly growing sector due to their c...
Open access
Research Article10.9734/ejnfs/2025/v17i91840
The growing demand for sustainable and affordable plant-based proteins has created opportunities for utilizing agro-food industry byproducts as value-added ingredients. The present study aimed to evaluate the proximate composition and sensory acceptance of a protein rich fraction...
Open access
Research Article10.9734/ejnfs/2025/v17i91838
Capparis decidua (Forssk.) Edgew., commonly known as Kair, is a desert-adapted shrub valued for its nutritional and medicinal properties. Due to its seasonal availability, effective preservation methods are essential to ensure year-round utilization. The present study aimed to ev...
Open access
Research Article10.9734/ejnfs/2025/v17i91836
Aims: To optimize the processing technology of non-fried crisps of Agaricus bisporus and evaluate non-fried crisps of Agaricus bisporus flavor quality, providing a theoretical basis for developing healthy mushroom-based snack products. Study Design: Experimental design combining...
Open access
Research Article10.9734/ejnfs/2025/v17i91837
Aims: The rising demand for sustainable protein and global food security challenges necessitate the comprehensive characterization of improved pulse varieties. This study addressed this critical need by evaluating the physical, thermal, and biochemical properties of the HA-4 fiel...
Open access
Research Article10.9734/ejnfs/2025/v17i91835
The present study was conducted to develop protein-enriched biscuits using Drynaria quercifolia rhizome powder as a functional value. Drynaria quercifolia is traditionally recognized for its medicinal and nutritional properties, particularly its protein and antioxidant content. I...
Open access
Research Article10.9734/ejnfs/2025/v17i91833
This research examined the effect of toasted roselle seed and carrot flour inclusion on the nutritional quality of maize mumu, a traditional cereal-based dish commonly consumed in Benue State Nigeria. Standard methods were used in raw material preparation and analyses. Various fo...
Open access
Research Article10.9734/ejnfs/2025/v17i91834
Fruits form a major part of the human diet as they have been known to contain health-promoting nutrients that could improve general well-being. However, their exposure to contaminants, especially petroleum hydrocarbons, could limit these nutritional contents. This study aimed to...
Open access
Research Article10.9734/ejnfs/2025/v17i91831