Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based...
Open access
Research Article10.9734/ejnfs/2023/v15i111361
Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving...
Open access
Research Article10.9734/ejnfs/2023/v15i111360
This study aimed to compare the nutritional status of adolescents in private and public secondary schools in Asaba, Delta State. A cross-sectional analytical design was conducted among 282 adolescents from private day, private boarding and public secondary schools, selected by mu...
Open access
Research Article10.9734/ejnfs/2023/v15i111359
Aim: Vegetables provide key nutrients essential to promoting and maintaining good health. This study aimed to determine the perception of the importance and pattern of vegetable consumption among pregnant women attending Primary Health Care facilities in Patani Local Government A...
Open access
Research Article10.9734/ejnfs/2023/v15i111358
Response surface technology was used to evaluate the essential amino acid of noodles analogue from Aerial yam (Dioscorea bulbifera), Rice (Oryza sativa), and African yam bean (Sphenostylissternocarpa) flour mixture. Flours from Aerial yam, rice, and African yam bean were individu...
Open access
Research Article10.9734/ejnfs/2023/v15i111357
This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five...
Open access
Research Article10.9734/ejnfs/2023/v15i111356
Aims: Ready-to-eat (RTE) foods contaminated with Staphylococcus aureus or its heat-stable toxins have been implicated in food-borne illnesses lately and are now a public health concern. This study is aimed at determining the microbial safety of RTE snacks (meat-pie, Egg-roll, Dou...
Open access
Research Article10.9734/ejnfs/2023/v15i111355
Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), t...
Open access
Research Article10.9734/ejnfs/2023/v15i111353
Introduction: Adolescence is a critical developmental phase marked by significant physical, cognitive, and identity transformations. This paper provides an extensive overview of adolescent lifestyle and dietary habits, aiming to explore their profound impact on health. Methods: A...
Open access
Research Article10.9734/ejnfs/2023/v15i111354
Vegetables are plants consumed whole or in parts. Furthermore, they have long been recognized as a significant source of sustenance. The current study reviews vegetables' nutritional attributes and health benefits. This paper also outlines the main parasites that cause vegetable...
Open access
Research Article10.9734/ejnfs/2023/v15i111352