This study aims to investigates the influence of multi-millet flour incorporation on the physical, textural, color, and sensory attributes of cookies. Cookies were prepared using composite flours made from blends of whole wheat, sorghum, pearl millet, finger millet, and soyabean...
Open access
Research Article10.9734/ejnfs/2024/v16i121598
Generally, “Eating out” refers to food that is prepared or purchased and consumed outside the home. Eating habits refers to what we eat, how we eat and why we eat. Outside eating habits were influenced by a wide range of complex and interrelated factors. To investigate the factor...
Open access
Research Article10.9734/ejnfs/2024/v16i121599
The rising awareness of health benefits associated with millets has led to the increased interest in utilizing them for value-added food products. Browntop millet (Brachiaria ramosa), a highly nutritious, drought-tolerant grain, is one such millet that is rich in fiber, protein a...
Open access
Research Article10.9734/ejnfs/2024/v16i121597
Aims: Determine the prevalence of food insecurity and identify the principal determinants of household food security in Tubah Health District. Study design: The study was a descriptive, cross-sectional survey conducted in 6 communities in Bambui Health Area of Tubah Health Distr...
Open access
Research Article10.9734/ejnfs/2024/v16i111596
Food processing industries are considered to be rapidly expanding sectors due to the increase in the need for food to prevent hunger and the need for nourishing food to support the development of a healthy country. Nowadays, around one-third of the fresh crop is squandered during...
Open access
Research Article10.9734/ejnfs/2024/v16i111594
Aims: To investigate the proximates of developed flaxseed butter. Place and Duration of Study: Department of Food and Nutrition, College of Community Science, Professor Jayashankar Telangana Agricultural University and Department of Biochemistry, Indian Institute of Oilseeds Rese...
Open access
Research Article10.9734/ejnfs/2024/v16i111595
Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-las...
Open access
Research Article10.9734/ejnfs/2024/v16i111593
Family sustainability necessitates adequate consumption of nutritious foods; however, in recent times, most families are preoccupied with various activities as a result of westernization, which introduced the work-family system, leaving them with insufficient time to cook at home...
Open access
Research Article10.9734/ejnfs/2024/v16i111592
Atchamou Jean Baptiste O., Tonoukouen Rodrigue, Kpogue Diane N.S., Ogoudele Marius, Djissou Arnauld, Aboh B. André, Sohou Zacharie, Ndong Diegane, Fall Jean & Mensah G. Apollinaire·European Journal of Nutrition & Food Safety·2024
Black soldier fly larvae can clean up the environment by transforming low-value organic waste into high-nutrient proteins, which can be used in livestock farming, including aquaculture. The objective of the study was to assess the effect of the composition of various organic subs...
Open access
Research Article10.9734/ejnfs/2024/v16i111589
Drying is a critical process for preserving fruits, but the nutrients in fruits are highly sensitive to temperature. Finding an optimal drying temperature is crucial to maximizing the retention of nutritional and physico-chemical properties. This study investigated the effects of...
Open access
Research Article10.9734/ejnfs/2024/v16i111590
Salmonella is a foodborne pathogen known to cause gastrointestinal disturbances. Contamination of seafood with Salmonella is a major public health concern, often occurring through cross-contamination. The natural habitat of Salmonella is the gastrointestinal tract of animals, inc...
Open access
Research Article10.9734/ejnfs/2024/v16i111591
To ensure food security and quality of seafood products: As demand for quality food is increasing with the increase in population accurate identification of microorganisms causing spoilage of food becomes significant which is easily possible with the help of omics technology. Omi...
Open access
Research Article10.9734/ejnfs/2024/v16i111588
Food safety is critical in preventing foodborne illnesses, particularly in regions where regulatory oversight may be inconsistent. This study aimed to assess the microbial contamination and characterize bacteria found in whole and sliced ready-to-eat (RTE) fruits sold in Port Har...
Open access
Research Article10.9734/ejnfs/2024/v16i111586
The incorporation of fish protein hydrolysate (FPH) with the concentration of 5, 10, 15 and 20% prepared from fish waste using 1% pepsin enzyme was found beneficial in semolina-based pasta. The In-vitro protein and starch digestibility of the FPH incorporated pasta were studied....
Open access
Research Article10.9734/ejnfs/2024/v16i111587
Poor complementary food and feeding had been shown to increase the morbidity and mortality among under-five children in developing countries in which Nigeria is not exempted. This study aimed at evaluating the Nutrients Composition of Acha -Based complementary food supplemented w...
Open access
Research Article10.9734/ejnfs/2024/v16i111583