“Ogi” is a porridge prepared from fermented maize, sorghum or millet in West Africa and very popular breakfast cereal and infant weaning food in Nigeria. The study aimed at investigating the effect of refrigerated temperature on some quality properties of ogi. The dietary tigernu...
Open access
Research Article10.9734/ejnfs/2024/v16i11381
This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure pr...
Open access
Research Article10.9734/ejnfs/2024/v16i11382
Chromium (Cr) is a vital micronutrient for sugar metabolism while its unauthorized use may agonize health fatalities. This study was conducted about the novelty about exposure of hexavalent chromium (Cr+6) histopatholgical potentials along with Mulberry Fruit Extract and Jamun Fr...
Open access
Research Article10.9734/ejnfs/2024/v16i11379
Md. Abdus Samad, Ripon Kumar Sikder, Md. Towhidul Karim, Mahbub Iqbal, Munshi Mohammad Sumon, Abdullah All Imtiaz, Sautam Kumar Shil & Md Touhidujjaman·European Journal of Nutrition & Food Safety·2024
The study investigated the impact of different treatments on soybean growth and productivity, focusing on plant height and various growth parameters. Notably, Treatment T6, incorporating cow dung, Rhizobium, and Phosphorus-Solubilizing Bacteria (PSB), consistently outperformed ot...
Open access
Research Article10.9734/ejnfs/2024/v16i11378
Aim: This study assessed levels of Cd, Pb, Fe, Zn and As in Brassica oleraceae (cabbage), Solanum tuberosum (Irish potatoes) and Daucus carota (carrot). Six samples were collected from each of the two irrigation farms. Samples were analysed using inductively coupled plasma mass s...
Open access
Research Article10.9734/ejnfs/2024/v16i11377
Aim: Starch is the main carbohydrate store for numerous crops and each crop has distinct and unique characteristics. This study was aimed at investigating the physicochemical composition, functional properties and morphological characteristics of starch extracted from defatted Co...
Open access
Research Article10.9734/ejnfs/2024/v16i11375
Increasing the shelf life and material containment of food products is now a challenge for food packaging and preservation technologies. In recent years, there has been a notable surge in the applications of edible cones. Because it is environmentally friendly and biodegradable,...
Open access
Research Article10.9734/ejnfs/2024/v16i11376
Research in the areas of nutrition and health care, as well as the growing public knowledge of these subjects, support the potential of phytochemicals like dietary fibre on their health-beneficial properties. Finger millet (FM) rates higher in terms of nutritional composition tha...
Open access
Research Article10.9734/ejnfs/2024/v16i11373
Aim: To develop red rice-based pasta and to assess their physico-chemical, sensory and cooking properties. Study Design: Completely randomized design. Place and Duration of Study: Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Benga...
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Research Article10.9734/ejnfs/2024/v16i11374
According to the World Health Organization (WHO), Malnutrition is a pathological condition which combines both the deficiency of macroelements and trace elements, with increased susceptibility to infections. This state is manifested clinically by biochemical, anthropometric or ph...
Open access
Research Article10.9734/ejnfs/2023/v15i121370