Aims: The present study design and evaluate Chocolate, exploring optimal combinations of Whey powder, lactose hyrolyzed whey powder and WPC 80 to elevate sensory satisfaction. Study Design: Development of Whey Powder Enriched Chocolate. Place and Duration of Study: The study was...
Open access
Research Article10.9734/ejnfs/2026/v18i42025
Ogiri is a traditional African fermented condiment made from oil-rich seeds such as melon (Citrullus vulgaris) or castor oil seeds (Ricinus communis), used as a flavouring in sauces and soups. This study investigated the fermentation characteristics, nutritional composition, mine...
Open access
Research Article10.9734/ejnfs/2026/v18i42023
The agricultural sector is shifting from traditional subsistence farming to market-based systems that add value through their products. This shift requires new methods to improve farmer profits while also maintaining sustainable practices. Combining better farming techniques with...
Open access
Research Article10.9734/ejnfs/2026/v18i42020
Disposable plastic makes up approximately 50 per cent of the total plastic waste, contributing considerably to pollution and harming ecosystems worldwide. Some entrepreneurs are attempting to find a solution for disposable plastic by introducing options that can be biodegradable...
Open access
Research Article10.9734/ejnfs/2026/v18i42021
Millets are resilient, small-seeded grains cultivated for over 10,000 years, are regaining attention due to their nutritional value and climate adaptability. Millets are nutrient dense and gluten free crops making it fit for consumption among various age groups. This study examin...
Open access
Research Article10.9734/ejnfs/2026/v18i42022
The improper disposal and continuous accumulation of plastic waste in the environment pose a significant threat to all forms of life, including humans. Disposable plastics alone account for nearly 50 per cent of total plastic waste, thereby contributing substantially to environme...
Open access
Research Article10.9734/ejnfs/2026/v18i42016
This study involved the isolation, screening, and identification of a pectinase-producing fungus from soil collected at a vegetable waste dump site. The isolated fungal strain was subsequently cultivated under optimized conditions to produce pectinase, which was then purified and...
Open access
Research Article10.9734/ejnfs/2026/v18i42017
Malting is a sustainable bioprocess that induces significant structural and biochemical modifications in cereal grains, thereby enhancing their engineering functionality and nutritional quality. This study investigates the malting-driven reconfiguration of physical and proximate...
Open access
Research Article10.9734/ejnfs/2026/v18i42018
Vitamin B₁₂ (cobalamin) is an essential water-soluble micronutrient required for neurological integrity, red blood cell formation, DNA synthesis, and one-carbon metabolism. As it is naturally present only in animal-source foods, individuals consuming predominantly plant-based die...
Open access
Research Article10.9734/ejnfs/2026/v18i42019
The tomato (Solanum lycopersicum L.) is a crop that is both economically and nutritionally important, but its high perishability causes huge postharvest losses, especially in warm climates with inadequate cold-chain infrastructure. Conventional preservation techniques such as ref...
Open access
Research Article10.9734/ejnfs/2026/v18i42014
Buckwheat (Fagopyrum esculentum) is an underutilized pseudo-cereal valued for its rich nutrient profile, bioactive compounds and potential applications in functional foods. The present study focused on the processing characteristics, physico-functional properties and nutritional...
Open access
Research Article10.9734/ejnfs/2026/v18i42015
Vitamin A deficiency (VAD) is prevalent and contributes to morbidity and mortality, especially in young children in developing countries. Vitamin A deficiency contributes up to 23 percent lives lost in children below five years. Nutrition-sensitive food-based approaches, as endor...
Open access
Research Article10.9734/ejnfs/2026/v18i42013
Taurine is a major component of many energy drinks and widely recognized for its physiological and antioxidant functions in mammalian systems. However, limited data exist regarding its potential genotoxic effects at elevated concentrations. This study investigated the cytotoxic a...
Open access
Research Article10.9734/ejnfs/2026/v18i42012
Oat (Avena sativa L.) is defined as a functional cereal because of its high nutritional and health potential. Oat-based foods have recently gained popularity due to their health benefits. Oat composition is very unique due to their high-quality proteins with balanced amino acids,...
Open access
Research Article10.9734/ejnfs/2026/v18i42011
Climate change poses an unprecedented dual challenge to the global dairy industry: it exposes cattle to increasingly severe heat stress whilst simultaneously demanding that the sector substantially reduce its own greenhouse gas (GHG) emissions. Dairy cattle, particularly high-yie...
Open access
Research Article10.9734/ejnfs/2026/v18i42007