Aim: Biscuit is one of the most popular snacks, mostly produced from wheat and consumed in many parts of the world, although its production is associated with a number of challenges including the inability of wheat to thrive well in tropical regions. The study aimed at evaluating...
Open access
Research Article10.9734/ejnfs/2026/v18i11929
Background: Chlorophyll is a pigment present in all green plants, and it is required for photosynthesis, which is a process by which light energy converts to chemical energy. Chlorophyll in leaf vegetables is highly susceptible to degradation during processing. This process occur...
Open access
Research Article10.9734/ijbcrr/2025/v34i61075
Eggplant (Solanum melongena), one of the most common food crops in the world, has been reported to be a source of nutritionally important phytochemicals that are of health benefits although there is a dearth of its harness in the diversity of diets. The study aimed at evaluating...
Open access
Research Article10.9734/ejnfs/2024/v16i121613
Hydrothermal processing of vegetables often results in a number of changes including degradation of chlorophyll, the green plant pigment that is considered to be of therapeutic benefits. This study was aimed at investigating the kinetic degradation of chlorophyll in Malabar spina...
Open access
Research Article10.9734/ijbcrr/2024/v33i6911
Protein-energy malnutrition remains a major nutritional challenge in many developing nations of the world, largely due to consumption of carbohydrate dense meals low in protein. The use of underutilized legumes such as jack bean (Canavalia ensiformis) offers a sustainable mean to...
Open access
Research Article10.9734/afsj/2026/v25i3859