Seed priming is the preparation of plants to overcome stress with the aim of improving the efficiency and rate of germination. The effect of priming cowpea, millet and sorghum seeds with methylene blue (MB) on germination power (GP) was investigated in this work. The seeds were p...
Open access
Research Article10.9734/ijpss/2020/v32i630294
Ackee (Blighiasapida) fruit has a nutritional composition comparable to other commonly consumed fruits although its consumption is limited by the presence of anti-nutrients. This study investigated the effect of processing on some anti-nutrients (oxalate and phytate) as well as o...
Open access
Research Article10.9734/ejnfs/2020/v12i230195
Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodic...
Open access
Research Article10.9734/afsj/2019/v13i230101
The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article10.9734/AFSJ/2019/45610
Jacinta Abudu, Jerry Ampofo-Asiama, Nazir Kizzie-Hayford, Edward Ken Essuman, Salifu Seidu-Larry & Rosemond Godbless Dadzie·European Journal of Nutrition & Food Safety·2022
Food labels are important public health tool that provides consumers with nutritional information to make informed and healthier food choices. This study aimed at determining the level of knowledge and understanding of nutritional information on food labels and its impact on food...
Open access
Research Article10.9734/ejnfs/2022/v14i930537