Background: Spices which are widely used in Nigeria have aroma, enhance taste of food and Possess medicinal values. Objectives: This study aimed to determine the nutritionaland phytochemical profile of commonly consumed spices in Nigeria. Materials and Methods: Raw materials and...
Open access
Research Article10.9734/ejnfs/2024/v16i111584
Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Angélica Agostinho Machalela, António Elísio José, Enoque Bene Francisco Moiane & Orlando Albertino Couve·European Journal of Nutrition & Food Safety·2024
Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, suc...
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Research Article10.9734/ejnfs/2024/v16i111585
Cobia fish chunks in curry medium, a famous North Eastern Indian dish, was developed using Cobia (Rachycentron canadum) fish chunks prepared in a traditional culinary style. The present study was aimed to optimize F0 values for Cobia fish chunks in curry medium using flexible ret...
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Research Article10.9734/ejnfs/2024/v16i111581
‘Ogiri’ refers to a fermented oily paste that is used as soup condiments for its strong smell. Apart from the fact that it’s mostly used in soup preparation because of the strong pungent odour and organoleptic properties, it also impact nutrients to soup. This study investigated...
Open access
Research Article10.9734/ejnfs/2024/v16i111582
The Preservation of fruits and vegetable freshness is crucial in the agri-food industry to reduce postharvest losses and waste. Edible Coating emerges as a promising approach for extending the shelf life of these perishable goods. This study examines the role of edible coatings,...
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Research Article10.9734/ejnfs/2024/v16i111580
A South Indian dish was developed using Pangasius fish (Pangasius hypophthalmus) fillet chunks in masalas as a medium. The aim of the current study was to optimize the various F₀ values for Pangasius fillet chunks packed in masala, using flexible, retortable pouches. After being...
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Research Article10.9734/ejnfs/2024/v16i111578
Ragi (Eleusine coracana), commonly known as finger millet, is a nutrient-rich cereal that remains underutilized in modern diets despite its high calcium, iron, and dietary fiber content. This examines how ready-to-eat ragi-based supplementary foods, combined with effective nutrit...
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Research Article10.9734/ejnfs/2024/v16i111579
The ill effects of junk foods are widely known, as it is acknowledged that their regular consumption may cause irreparable damage to the body. The role of millet-rich foods in offering protection against diabetes and heart disease is well established, which has led to an interest...
Open access
Research Article10.9734/ejnfs/2024/v16i111576
Biofortification is an innovative agricultural approach aimed at reducing global micronutrient deficiencies, often referred to as "hidden hunger," by enhancing the nutritional quality of staple crops through breeding, genetic engineering, and agronomic practices. This strategy ta...
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Research Article10.9734/ejnfs/2024/v16i111577
The ketogenic diet (KD) has demonstrated potential for treating neurological conditions like epilepsy, Alzheimer's disease, and cognitive decline as well as for enhancing brain health. Individual reactions to KD, however, differ because of things like lifestyle, metabolism, and h...
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Research Article10.9734/ejnfs/2024/v16i111573
The present study is carried out to evaluate the antibacterial peptides released during the growth of lactobacilli in milk. Among 8 isolates of lactobacilli and yoghurt cultures used for study, the yoghurt culture released the maximum quantity of peptides (90 ± 1.25 µg/ml). When...
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Research Article10.9734/ejnfs/2024/v16i111574
Food labels are an excellent avenue of communication. The food package has assumed the responsibility of communicating relevant information that consumers need to know about the product. The objectives of this study was to understand the impact of food labels on consumer purchasi...
Open access
Research Article10.9734/ejnfs/2024/v16i111575
This article explores the interconnected roles of yoga and dairy in promoting digestive health across various life stages, emphasizing their potential to enhance overall well-being. By investigating the unique digestive challenges faced by children, teenagers, adults, middle-aged...
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Research Article10.9734/ejnfs/2024/v16i111572
Infant complementary food introduces nutritious meal to augment for deficiency at early stage of growth. This study focuses on investigating proximate, physico-chemical, functional and anti-nutritional properties of the infant food formulation from blend of maize, millet and pige...
Open access
Research Article10.9734/ejnfs/2024/v16i101571
The widespread consumption of roasted plantain and fish (Bolle), a common delicacy in Bayelsa State has raised concerns over potential health risks associated with food processing contaminants such as acrylamides, polychlorinated dibenzo-p-dioxins (PCDDs), and polychlorinated dib...
Open access
Research Article10.9734/ejnfs/2024/v16i101570