Almou Abdoulaye Alio, Alio Fody Mahamadou, Chaibou Yaou, ALIO SANDA Abdel-Kader, Rabiou Mamane Moustapha, Hamidou Djelifa, Soumana Sourounda Idé, Mamadou Lewamy, Haoua Sabo Seini & Sadou Hassimi·European Journal of Nutrition & Food Safety·2024
Vegetables are an important food source of nutrients, vitamins and dietary fiber, and therefore play a vital role in human health and well-being. Unfortunately, they are perishable products that could be vectors for the transmission of infectious diseases. The aim of this study w...
Open access
Research Article10.9734/ejnfs/2024/v16i41409
Aims: The growing world population, carbon foot prints of rearing conventional protein sources, issues of protein malnutrition (particularly in developing nations) and the urgent needs of protein-rich food relief materials in crisis situations may necessitate the utilisation of u...
Open access
Research Article10.9734/ejnfs/2024/v16i41410
In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigati...
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Research Article10.9734/ejnfs/2024/v16i41411
Aims: The aim of doing this research was to assess farmer's understanding on the impact of time interval from harvest to mill on sugarcane quality as the basic raw material for sugar production. Study Design: A cross-sectional research design was used Place and Duration of Study...
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Research Article10.9734/ejnfs/2024/v16i41408
Amla processing generates a significant amount of amla residue, known as amla pomace, which is a valuable byproduct. Amla pomace is rich in nutrients and can be utilized as a raw material for further processing and value addition. In this study, peanut chikki was developed by add...
Open access
Research Article10.9734/ejnfs/2024/v16i41407
Present study was undertaken to analyze the socio-economic and nutritional status of women involved in farm activities and to know the impact of nutri-farms on food, nutrition and health security. Using 300 farm women in Chamarajanagar district. Health and nutritional status asse...
Open access
Research Article10.9734/ejnfs/2024/v16i41406
The connection between food insecurity and health is becoming more widely acknowledged, as it plays a major role in the onset and advancement of non-communicable illnesses. The family's overall well-being and health are directly impacted by the health status of the female. Rural...
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Research Article10.9734/ejnfs/2024/v16i41405
In a time when the relationship between one’s own health and the health of the planet is more intertwined than ever, the idea of sustainable nutrition appears as a tenet for promoting both planetary and individual balance. This article explores the complex connection between our...
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Research Article10.9734/ejnfs/2024/v16i41403
Micronutrient deficiencies, particularly in essential vitamins and minerals, pose a significant public health challenge, affecting over two billion people worldwide. These deficiencies contribute to various health issues, impaired cognitive development, and reduced productivity,...
Open access
Research Article10.9734/ejnfs/2024/v16i41404
In this study, food staples comprising of Zea mays (maize), Sorghum bicolor (guinea corn), Glycine max (soybean), Arachis hypogea (groundnut) and Procambarus clarkii (crayfish) were traditionally processed and formulated into maize-guinea corn based weaning diets at 16% protein...
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Research Article10.9734/ejnfs/2024/v16i31401
The foundation for good physical health is good nutritional status. Nutritional status of pregnant women is directly affected by the foods they eat and their nutrient content. Nutritional knowledge is positively associated with diet quality. The aim of this study was to assess nu...
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Research Article10.9734/ejnfs/2024/v16i31402
Momo Kenfack Chancel Hector, Love Adjei Oraikwu, Bilkissou Njapndounke, Dangang Bossi Donald Sévérin, Kengne Notong Jules Léa & Zambou Ngoufack François·European Journal of Nutrition & Food Safety·2024
This study aimed at producing functional soy bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and quantity of cinnamon (10-40 g) were optimized using central composite design. Responses (gl...
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Research Article10.9734/ejnfs/2024/v16i31400
Essential oils are concentrated extracts that capture the natural fragrance, beneficial properties of various plants including flowers, leaves, stems, bark, and roots, by extracting it can be used for properties like antimicrobial and antioxidant to extend the shelf life and poss...
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Research Article10.9734/ejnfs/2024/v16i31399
Organic food has become useful nowadays and every person know the benefits and effect of the organic products. Organic food products Opinion of consumer price and quality of organic food products during Covid-19 49.2% respondents give the opening organic food is good and health e...
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Research Article10.9734/ejnfs/2024/v16i31398
The research investigated the calorie consumption and vulnerability status among rice farmers in Ekiti State, Nigeria. Employing a multi-stage sampling technique, 420 respondents were selected, and data were collected through a well designed questionnaire. Analysis involved descr...
Open access
Research Article10.9734/ejnfs/2024/v16i31396