Traditional dry mix Indian foods are very popular worldwide. Upma is one of the famous breakfast foods of the southern India, is usually prepared from wheat semolina. Minor millets are a group of underutilised cereal crop with high nutritional and phytonutrient properties. The pr...
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Research Article10.9734/ejnfs/2024/v16i81520
Aims: To investigate the physico-functional and nutritional properties of nixtamalized foxtail millet and compare them with non-nixtamalized millet. Nixtamalization is an ancient processing technique involving the soaking and cooking of grains in an alkaline solution, typically l...
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Research Article10.9734/jabb/2024/v27i81190
Aims: This study investigates the optimization of popping parameters to enhance the nutritional profile of Kodo millet pops Study Design: Experimental design. Place and Duration of Study: The present study was conducted During 2023-2024 at Department of Foods and Nutrition, Post...
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Research Article10.9734/ejnfs/2024/v16i81505
Corchorus olitorius, is a popular nutrient dense and multipurpose traditional wild green leafy vegetable of Nalgonda district, Telangana state. Due to its short shelf life and the limited harvesting time, processing such as drying techniques permit to preserve and provide it thro...
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Research Article10.9734/jabb/2024/v27i71000
Nutritionally rich snack item was developed by the incorporation of a wild green leafy vegetable powder-Aerva lanata. The plant has good nutritional, cultural and medicinal value. The present study evaluated and compared the nutritional and phytonutrient composition of value-adde...
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Research Article10.9734/ijecc/2022/v12i1030848
Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of...
Open access
Research Article10.9734/cjast/2021/v40i1231385
Fermentation is a promising food processing method that can be used to diversify the food and improve nutritional property. Pasta a convenient and ready to cook food was developed using durum wheat and fermented little millet flour. Different formulations were prepared by mixing...
Open access
Research Article10.9734/irjpac/2020/v21i1630255
Instant chutney powder, a palatable functional food adjunct, was developed by using carrot (Daucus carota L), basella (Basella alba L) and spinach (Spinacia oleracea) leaves and other selected spice ingredients. The carrot, basella and spinach were blanched for 1 to 3 minutes and...
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Research Article10.9734/irjpac/2020/v21i1330235
Nowadays, demand and aspiration for nutritionally balanced snacks that are palatable, portable, convenient is high. Increasing demand from consumers for nutritious snacks has provoked the researcher to develop food bars that are nutritious and convenient. The bar was developed w...
Open access
Research Article10.9734/cjast/2020/v39i2030802
Aims: To study the parameters for recording speed of germination, vitamin C and amylolytic changes in quinoa over a period of 72 h. Sample: Whole (HGQ) quinoa grain (Chenopodium quinoa Willd) was procured from Department of Agronomy, College of Agriculture, PJTS Agricultural Univ...
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Research Article10.9734/irjpac/2019/v20i430143
Aim: To analyse the antioxidant and antinutritional components of germinated quinoa. Sample: Whole (HGQ) and dehulled (DGQ) quinoa grain (Chenopodium quinoa Willd) was procured from Department of Agronomy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyder...
Open access
Research Article10.9734/cjast/2019/v38i630449
The present study was undertaken to develop and evaluate an instant pearl millet sweet premix and to assess the effect of roasting on its physical, functional and storage characteristics. Six formulations were prepared using pearl millet, jowar, ragi, nuts, jaggery powder and dat...
Open access
Research Article10.9734/jabb/2026/v29i104493
Rice (Oryza sativa L.) cultivars exhibit considerable variation in cooking quality due to differences in their physicochemical and starch characteristics. The present study was undertaken to evaluate the cooking quality characteristics of selected Professor Jayashankar Telangana...
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Research Article10.9734/jabb/2026/v29i104479
Horse gram (Macrotyloma uniflorum), an underutilised climate-resilient legume, was processed by air classification to obtain a protein-rich fine fraction (PRFHG) and a starch-rich coarse fraction (SRFHG) for the development of nutritionally tailored composite flour mixes. Cleaned...
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Research Article10.9734/jabb/2026/v29i74090
Aims: The present study investigates the sensory evaluation of millet-based Indian flatbreads. Background: Millet-based flatbreads are lower in gluten content, making them suitable for individuals with gluten intolerance or celiac disease. The sensory properties of millet-based f...
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Research Article10.9734/ejnfs/2025/v17i51723
Background: Foxtail millet is a rich source of vitamins, minerals and contain high fiber content which helps in improving resistance to disease, lowers cholesterol and blood sugar, and helps people with diabetes and gastrointestinal problems. Millets are gluten free making it an...
Open access
Research Article10.9734/jabb/2024/v27i91312
Vusolla Anisha Preethi, T. Sucharita Devi, B. Anila Kumari, M. Preethi, Praneeth Suvvari, Vanumu Divya Sai & N. Balakrishna·European Journal of Nutrition & Food Safety·2024
Aim: Patients with Advanced Cancer suffer with poor quality of life, nutritional issues and they suffer with various symptom burden. Cannabinoids are implicated in relieving various symptoms and pain in cancer patients. There are also reports that starting Cannabinoids could impr...
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Research Article10.9734/ejnfs/2024/v16i91526
Millets being climate resilient crops with high nutritional value are far better than staple grains like wheat and rice. Being adaptable to wide range of agro ecological conditions, the nutricereals little millet can grow on low fertility dry lands meeting demands of exploding po...
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Research Article10.9734/ijecc/2020/v10i930230
Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little mi...
Open access
Research Article10.9734/irjpac/2020/v21i1130219
Conventional measurements used to study consumer response to food products may be subject to cognitive bias, as measurement data was consumer’s reported thoughts or through questionnaires. Therefore, for an unbiased approach electroencephalography (EEG), an electrophysiological m...
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Research Article10.9734/cjast/2020/v39i530545
Fermentation is a household procedure used to preserve and produce diversified products enriched with bioactive components. Different combinations of instant or ready to use dosa mixes were prepared using foxtail millet, rice and pulses like black gram and green gram dals by ferm...
Open access
Research Article10.9734/cjast/2020/v39i530542
Millets are climate-resilient crops adaptable to wide variety of ecological conditions requiring less water for irrigation with better growth and productivity in low nutrient soils. They require low artificial fertilizers application and show minimal vulnerability to environment...
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Research Article10.9734/irjpac/2019/v20i330136
Phytochemicals are a complex group of bioactive non-nutrient compounds of the plant kingdom and an integral part of the human diet. The present research was carried out to screen the phytochemicals in raw and germinated foxtail millets. The screening showed the presence of carboh...
Open access
Research Article10.9734/cjast/2019/v38i630394
Foxtail millet has been consumed similar to rice from times immemorial and many products like soups, vermicelli, pasta and malt mixes were done in recent times to increase the nutrient content of various food products. Due to climate changes, millet usage is increasing nowadays a...
Open access
Research Article10.9734/irjpac/2019/v19i230104
A field experiment was conducted during rabi 2022 on carrot variety ‘Super kuroda’ in sandy loam soil at Horticultural Garden, Professor Jaya Shankar Telangana State Agriculture University, Rajendranagar, Hyderabad. To study the effect of seaweed extract on the growth parameters...
Open access
Research Article10.9734/ijecc/2023/v13i113359
Nutrition-Sensitive Agriculture (NSA) is important for rural communities as it promotes the production of diverse, nutrient-rich crops and helps to improve food security, reduce malnutrition, and promote better health outcomes. It also helps to increase the incomes of smallholder...
Open access
Research Article10.9734/ijecc/2023/v13i82078
The study aims to standardize papaya – black grape blend fruit rollups in proportions of 70:30, 60:40, 50:50 with experimental Ezidri food dehydrator and to compare them with 50:50 of control cabinet dryer rollups. Experimental Ezidri 50:50 ratio rollups were accepted by taste pa...
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Research Article10.9734/cjast/2019/v35i530200
Blending vegetable oils can be one of the potential solutions for optimum fatty acids composition and good storage stability. The present study was conducted to identify the best oil blend ratio in terms of physico-chemical, functional and sensory properties of cottonseed and soy...
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Research Article10.9734/CJAST/2018/40193
Lot of attention is focused on the development of value-added foods that promote wellbeing and improve health due to increased awareness among consumers, rapid urbanization and globalization. Many by-products may be useful as source of nutrients and potential functional ingredien...
Open access
Research Article10.9734/irjpac/2019/v19i330114
Quinoa has proteins of high biological value, carbohydrates of low glycemic index and phytosteroids with w - 3 and 6 fatty acids that provide health benefits. The main advantage of quinoa is that along with being a protein supplement in the flour industry, it meets the increasing...
Open access
Research Article10.9734/JPRI/2018/37915