Yoghurt is produced through the coagulation of milk by lactic acid fermentation of milk, facilitated by a starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. It is consumed globally and is recognised as one of the most popular fe...
Open access
Research Article10.9734/jamb/2025/v25i121040
The study aimed to develop β-carotene-enriched yoghurt and to investigate its efficacy on gut microflora associated with E. coli infection. The study was conducted in the Department of Biotechnology, Assam Agricultural University, for product development, and the animal test was...
Open access
Research Article10.9734/mrji/2025/v35i111652
This study evaluates the nutritional quality and storage stability of selected dried and gamma-irradiated small indigenous fish species- Amblypharyngodonmola (Moa), Penaeus indicus (Prawn), and Monopteruscuchia (freshwater eel) which are known for their high nutritional value and...
Open access
Research Article10.9734/jabb/2025/v28i82683
Finger millet (Eleusine coracana), a nutrient-dense and drought-tolerant cereal widely cultivated in arid and semi-arid regions of Africa and Asia, holds significant potential for promoting food and nutritional security. Despite its rich content of dietary fiber, essential nutrie...
Open access
Research Article10.9734/jabb/2025/v28i72555