The study investigated the effect of incorporation of watermelon juice in yogurt on the quality of the blends. Yogurt and watermelon (Citrullus lanatus) juice were produced. The watermelon juice was used to substitute 0, 10, 20, 30, 40, and 50% of yogurt. The chemical composition...
Open access
Research Article10.9734/ejnfs/2024/v16i101559
The rising incidence of foodborne illnesses and scandals, coupled with heightened consumer awareness of the negative impacts of artificial ingredients, has driven a significant shift toward clean label products—foods defined by simple, recognizable ingredients and minimal process...
Open access
Research Article10.9734/ejnfs/2024/v16i101558
Nutrition is one of the important aspects that deals with good health and wellbeing of people. Nutrition education helps to resolve the nutrition problems by imparting nutrition education and bring desirable changes in terms of Knowledge, Attitude and Practices (KAP). The existin...
Open access
Research Article10.9734/ejnfs/2024/v16i101557
Millets are excellent source of protein, minerals and dietary fibers, and therefore they can be supplemented in bakery products and plays a therapeutic role in human health. The present study is aimed at optimizing the level of pearl millet, finger millet and little millet flours...
Open access
Research Article10.9734/ejnfs/2024/v16i101556
Quinoa (Chenopodium quinoa Willd) is pseudocereal that has survived in the Andean region's tough bioclimatic conditions since time immemorial. This crop is still widely grown in the Bolivian and Peruvian areas. Many countries are expressing interest currently because of its wide...
Open access
Research Article10.9734/ejnfs/2024/v16i101555
In this study, an attempt has been made to analyse changes in district level child and women nutritional status in Andhra Pradesh, using two latest National Family Health Survey (NFHS) data pertaining to years 2015-16 and 2019-20. Computing standardized undernutrition, over nutr...
Open access
Research Article10.9734/ejnfs/2024/v16i101554
Tannins are naturally occurring polyphenolic compounds increasingly recognized for their potential benefits to ruminants. Tannins can be extracted from plants' roots, bark, leaves, and seed husks. Management of plant communities to produce a diverse array of secondary compounds,...
Open access
Research Article10.9734/ejnfs/2024/v16i101552
Due to the rigorous nature of tertiary education, some students struggle to maintain good hygiene and healthy eating habits, predisposing them to infectious diseases. This study assessed the presence and prevalence of Salmonella infection among undergraduate students in Owerri Me...
Open access
Research Article10.9734/ejnfs/2024/v16i101553
Aim: This study aims to evaluate the nutritional profiles, chemical compositions, and potential contamination of palm oil samples from different locations in Yenagoa Metropolis, Nigeria, to assess their quality and safety. Study Design: An analytical investigation was conducted,...
Open access
Research Article10.9734/ejnfs/2024/v16i91550
Aims: production and analysis of tea from orange rind and pineapple core, focusing on the physicochemical, phytochemical, antioxidant, and sensory properties of the tea blends Study Design: Five variations of orange rind and pineapple core powder in 100:0, 75:25, 50:50, 25:75, an...
Open access
Research Article10.9734/ejnfs/2024/v16i101551