AIM: To assess the nutrient balance and nutrient use efficiency on red gram. Place and Duration of Study: A field experiment was carried out during Rabi season 2023-24 at Instruction farm of Karunya Institute of Technology and Sciences, Coimbatore. Experimental field was...
Open access
Research Article10.9734/ejnfs/2024/v16i51429
Seema Kanojia, G. Gomadhi, S. Kamalasundari, G. Malathi, S. Anandha Krishnaveni, M. Ramasamy, K. Dhanalakshmi, K. Chitra & Abhijit Debnath·European Journal of Nutrition & Food Safety·2024
Millet grains have gained recognition as nutritious, climate-resilient crops with the potential to contribute to food security and public health. This review explores the nutritional benefits, processing advancements, and future prospects of millet grains. Millets are rich source...
Open access
Research Article10.9734/ejnfs/2024/v16i51426
Aflatoxins are potent mycotoxins produced by certain strains of Aspergillus, which pose significant threats to human and animal health due to their carcinogenic and mutagenic properties. The study therefore targeted the antibiogram and molecular detection of aflatoxigenic gene fr...
Open access
Research Article10.9734/ejnfs/2024/v16i51425
Two-third population of the world is under-nourished, and lack in required quantity of minerals and proteins. United Nations launched 17 Sustainable Development Goals (SDGs) of which SDG-3 is “health and well-being” to improve the position of malnutrition worldwide. Proteins are...
Open access
Research Article10.9734/ejnfs/2024/v16i51424
Aims: This study aimed at evaluating the effect of the degree (%) of starch gelatinization (G) and fermentation (F) on the physicochemical characteristics of the flours and also the sensory and flow properties of the gruels of unripe plantain fruits and soybean seeds based comple...
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Research Article10.9734/ejnfs/2024/v16i51423
Neola Etame Ekaney Ntube, Bernard Tiencheu, Romelle Feumba Dibanda, Ferdinand Lanvin Edoun Eboue, Fabrice Tonfack Djikeng & Carl Mbofung Moses·European Journal of Nutrition & Food Safety·2024
The study aimed at evaluating the nutritional value of the pulp and seeds of the giant mulberry (Myrianthus arboreus) fruit, and determine the physicochemical properties of its seed oil. Using the complete randomized design, mature ripe fruits of the fruits were harvested from Fo...
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Research Article10.9734/ejnfs/2024/v16i51422
This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the compo...
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Research Article10.9734/ejnfs/2024/v16i51420
Plastics released into the environment can be degraded by physical erosion, biodegradation, photocatalytic activity, and oxidation, resulting in smaller plastics particles. Microplastics (MPs) are plastic particles relatively smaller than 5 mm in size. Furthermore, microplastics...
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Research Article10.9734/ejnfs/2024/v16i51419
Bananas are widely consumed fruits that are often subjected to artificial ripening to accelerate their marketability for economic gains. Calcium carbide (CaC2) is most commonly used as ripening agent, particularly in developing countries, due to its low cost and effectiveness. Ho...
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Research Article10.9734/ejnfs/2024/v16i51418
The exclusive breast feeding is ideal nutrition and sufficient to support optimal growth and development for approximately the first 6 months of life and the later age breastfeeding provides complete nutrition for infants and children. But it is not properly maintained in Banglad...
Open access
Research Article10.9734/ejnfs/2024/v16i41417
Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes. Methodology: The tomato slices were kept in the PEF tre...
Open access
Research Article10.9734/ejnfs/2024/v16i41414
Pasta is a sustainable product that improves the nutritional quality of food pyramids. The present study focused on innovative approaches for pasta preparation, with a particular emphasis on the utilization of alternative ingredients and different packaging materials. The pasta u...
Open access
Research Article10.9734/ejnfs/2024/v16i41415
Chili peppers are used as food and contain food nutrients such as vitamins A and C, fibre, folic acid and potassium for proper human growth and development. In addition, they are used by industries for manufacturing alcoholic, culinary and pharmaceutical products however they are...
Open access
Research Article10.9734/ejnfs/2024/v16i41416
Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes, fortified with Bambara nut and crayfish powder. Methodology: Moistened Acha grains were steamed, oven-dried, milled and sieved to obtain Pregelatinized Acha Flour (PAF). Bambara nut see...
Open access
Research Article10.9734/ejnfs/2024/v16i41413
The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:1...
Open access
Research Article10.9734/ejnfs/2024/v16i41412