Tomato (Solanum lycopersicum L.) is an annual herbaceous crop with berries that belongs to the Solanaceae family. It produces fruits of various sizes and shapes with a smooth epicarp. It originated as wild forms in the Peru-Ecuador-Bolivia area of South America. It is among the p...
Open access
Research Article10.9734/ejnfs/2025/v17i51729
In order to improve poultry production and reduce losses due to outbreaks and the occurrence of disease, the use of antibiotics and anti-coccidian has been on the increase, with their residual effect (REF). The study investigated the effect of bitter leaf (Vernonia amygdalina) ex...
Open access
Research Article10.9734/ejnfs/2025/v17i51728
Aims: The study aims to develop and standardize the process technology for kulfi enriched with coconut kernel extract and whey protein powder. It focuses on evaluating sensory attributes like body and texture, flavour, colour and appearance and overall acceptability. The objectiv...
Open access
Research Article10.9734/ejnfs/2025/v17i51727
The utilization of Taro leaves as fish feed is hampered by high levels of oxalates. An investigative study was carried out to assess the efficacy of soaking and drying method on oxalate content reduction in taro leaves. During this study, the taro (Colocasia esculenta) leaves sam...
Open access
Research Article10.9734/ejnfs/2025/v17i51726
The rising awareness about low glycemic load, gluten-related disorders and increasing demand for health-conscious food options have paved the way for innovative gluten-free alternatives. Traditional Indian snacks, such as khakhra, offer a valuable base for nutritional enhancement...
Open access
Research Article10.9734/ejnfs/2025/v17i51724
Background: India's vast cultural diversity, encompassing numerous civilizations, languages, climates, religions, and communities, has significantly contributed to the development of a rich and varied culinary heritage. North-East Indian cuisine, in particular, represents an exot...
Open access
Research Article10.9734/ejnfs/2025/v17i51725
The paper details how breastfeeding plays a vital role in supporting infant growth together with immunity development and establishing health outcomes throughout life. This discussion emphasizes how breastfeeding should begin during the first hour followed by a focus on both colo...
Open access
Research Article10.9734/ejnfs/2025/v17i51722
Aims: The present study investigates the sensory evaluation of millet-based Indian flatbreads. Background: Millet-based flatbreads are lower in gluten content, making them suitable for individuals with gluten intolerance or celiac disease. The sensory properties of millet-based f...
Open access
Research Article10.9734/ejnfs/2025/v17i51723
Osmotic dehydration (OD) is one of the oldest but still evolving food preservatiuon techniques, develouped to prolong the shelf life of perishable foods while preserving nutritional and sensory characteristics. Salt nad sugar solutions have been used to preserve foods. Osmotic de...
Open access
Research Article10.9734/ejnfs/2025/v17i51720
The study produced and evaluated ready-to-eat (RTE) Flakes from blends of malted yellow maize, defatted groundnut and sweet orange peel flours with the following formulation:MM1 (100:0:0%), MGS1 (90:5:5%), MGS2 (80:15:5%), MGS3 (70:25:5%), MGS4 (60:35:5%) and MGS5 (50:45:5%). Sam...
Open access
Research Article10.9734/ejnfs/2025/v17i51721