Micronutrients, including vitamins and minerals, are essential nutrients required in small quantities but play a critical role in the prevention and management of chronic diseases. These nutrients are integral to various physiological processes, such as immune function, antioxida...
Open access
Research Article10.9734/ejnfs/2024/v16i121610
fuscatus (periwinkle) is an invertebrate of the gastropoda class, dominantly found in brackish waters of tropical and subtropical regions. This study compared the nutritional and anti-nutritional content of T. fuscatus from Bundu Creek, and the impact of processing on its nutriti...
Open access
Research Article10.9734/ejnfs/2024/v16i121606
This study aimed to optimize ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Ragi grains were pre-treated through soaking, germination, and d...
Open access
Research Article10.9734/ejnfs/2024/v16i121607
John Praise Alimi, Abubakar Adegboyega Akanni, Joseph Alaba Aina, Adenike Rukayat Ashonibare, Amazing Grace Kurrah, Newman Festus Okparavero & Samson Oladipo Okunade·European Journal of Nutrition & Food Safety·2024
Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, t...
Open access
Research Article10.9734/ejnfs/2024/v16i121608
Miguel Angel Serna Martínez, Buenaventura Ramírez Delgado, Alfonso Reyes Garnica, Beatriz Garnica Guerrero, David Pérez Becker & Jesús Carlos Ruvalcaba Ledezma·European Journal of Nutrition & Food Safety·2024
Introduction: The relationship between economy and nutrition is crucial for understanding the rise in chronic diseases such as obesity and diabetes, especially in low-income countries. In Mexico, the cost of healthy foods and limited economic capacity foster low-quality diets foc...
Open access
Research Article10.9734/ejnfs/2024/v16i121604
The study evaluates and compares the nutrient and anti-nutrient profiles of complementary foods formulated from yellow maize, sorghum, millet, and soybeans, fortified with walnuts, pumpkin seeds, and date palm fruits. The raw materials underwent fermentation, sprouting, boiling,...
Open access
Research Article10.9734/ejnfs/2024/v16i121605
Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrien...
Open access
Research Article10.9734/ejnfs/2024/v16i121603
This study investigates the effects of incorporating microwave-stabilized wheat bran into tortilla chips, focusing on nutritional, sensory, and storage-related characteristics. Tortilla chips were developed with varying wheat bran levels (0–30%) and evaluated for sensory attribut...
Open access
Research Article10.9734/ejnfs/2024/v16i121602
The use of artificial ripening agents, particularly calcium carbide, in fruits such as bananas has raised concerns about their impact on nutritional quality. This study compared the phytochemical composition, proximate analysis, and heavy metal contamination of naturally ripened...
Open access
Research Article10.9734/ejnfs/2024/v16i121600
Seaweed (Ulva lactuca Spp.) is an edible marine alga. Due to its high nutrient content, seaweed was incorporated in many forms like powder and extract aiming to find out the best formulation for the production of seaweed-based cookies and beverages with better nutritional quality...
Open access
Research Article10.9734/ejnfs/2024/v16i121601