Background: Iodine deficiency disorders remain prevalent in Nigeria, yet few locally available snack options use natural, affordable iodine sources. Crayfish (Procambarus clarkii) is rich in iodine, but its effect on the techno-functional and sensory properties of cereal–tuber co...
Open access
Research Article10.9734/ejnfs/2026/v18i52060
The need to develop nutritious food products- bakery and pastry products has attracted the attention of food and nutrition scientists in recent time. This study, therefore, is aimed at investigating the chemical, functional, and pasting properties of non-wheat-based composite flo...
Aim: This study evaluated the effect of storage conditions at ambient (28 ± 2°C) and refrigeration temperature (4 ± 2°C) on the physicochemical properties of Cookies made from Composite flours in the ratio of 50: 30: 20; 50:20:30 (whole wheat, sweet potato flour or Mucuna utilis...
Open access
Research Article10.9734/acri/2023/v23i7596
The seeds of Ricinodendron heudelotii (Baill.) Pierre ex Pax (njangsa) is a West and Central African culinary condiment and spice. It has been recognized for its nutritional and functional benefits, but remains underutilized. The effect of boiling time on the nutritional, functio...
Open access
Research Article10.9734/ejnfs/2026/v18i42027