Aims: This study focused on incorporating ripe banana pulp into wheat flour at different levels to determine its effect on the general quality of white bread. This was aimed at minimizing post-harvest losses associated with ripe bananas and for value addition. Study Design: The...
Open access
Research Article10.9734/ejnfs/2025/v17i41699
Malnutrition among children under five remains a critical public health challenge in Buea, Cameroon, exacerbated by socio-economic disparities, inadequate feeding practices, and limited healthcare access. This is a cross-sectional and descriptive study that took place from Januar...
Open access
Research Article10.9734/ejnfs/2025/v17i41698
Gwendoline Mbu Ngamendo Mbuye, Gillian Nkeudem Asoba, Ebong Fidelis Sameh, Samuel Metuge, Kamda Aristide, Rene Ning Teh & Irene UleNgole Sumbele·European Journal of Nutrition & Food Safety·2025
Palm wine is a natural alcoholic beverage tapped from palm tree (Elaeis guinzensis). It is consumed in most African countries; popularly known as matango and white stuff in Cameron. the main aim of this work was to analyze the effect of traditional preservatives on the acidity an...
Open access
Research Article10.9734/ejnfs/2025/v17i41697
Dietary fibre is one of the most important ingredients in fruits & vegetables, it aids digestion and metabolism. It’s an indigestible material that reaches your small intestine and ferments in your colon, promoting a healthy microbiome. There are three types of fibre: soluble...
Open access
Research Article10.9734/ejnfs/2025/v17i41696
The primary goal of this study was to assess various packaging materials for their effectiveness in preserving the quality of jackfruit based blended fruit leather throughout storage. Jackfruit, Guava and Pineapple blended fruit leather was prepared by blending their pulp at rati...
Open access
Research Article10.9734/ejnfs/2025/v17i41694
Innovations for the bakery market are for healthier and functional foods (e.g., Peas, lentils and other fibers like psyllium) which are driven by taste and rethinks of the health of the product. Conventional baked goods are predominantly dependent on refined wheat flour, which is...
Open access
Research Article10.9734/ejnfs/2025/v17i41695
Spray drying is an unprecedented technique in the food industry which involves conversion of liquid foods into stable powdered form, allowing enhanced transportability, solubility and stability of temperature-sensitive bioactives. It involves atomization of liquid feed into fine...
Open access
Research Article10.9734/ejnfs/2025/v17i41693
Population growth, changes in diets and sustainability issues support the global demand for protein. Animal-based protein sources are responsible for substantial amounts of greenhouse gas emissions, deforestation and water wastage, urging the assessment of sustainable alternative...
Open access
Research Article10.9734/ejnfs/2025/v17i41691
Aims: This study examines socio-economic and demographic determinants of food insecurity in the Sundarbans region using a multinomial logistic regression model, aiming to identify key determinants of food insecurity levels. Study Design: A cross-sectional analytical study employi...
Open access
Research Article10.9734/ejnfs/2025/v17i41692
The present study aimed to determine the effects of storage on the crude fiber, β-Carotene and Iron Content of Cookies made with wheat flour, pumpkin flour, and pumpkin seeds flour blends. Consumers believe that foods contribute directly to their health. Today foods are not inten...
Open access
Research Article10.9734/ejnfs/2025/v17i41690