Sujatha G. S., Katta Subramanya Sai Teja, Gadde Anil Kumar, Parikshit Uchai, Hema A. P., Mamatha M., Ramya R & Dharanikota Lalithambica Devi·European Journal of Nutrition & Food Safety·2024
This study looks at the potential of insects as a sustainable food and feed source in light of the challenges posed by an increasing global population and environmental impacts from conventional livestock farming. It points out that different species of insects are rich in protei...
Open access
Research Article10.9734/ejnfs/2024/v16i81517
A laboratory study evaluated the efficacy of essential oils, particularly camphor oil and peppermint oil, to control groundnut bruchid, Caryedon serratus (Coleoptera: Chrysomelidae) in stored peanuts. At a 3% concentration, these oils achieved impressive results, killing all adul...
Open access
Research Article10.9734/ejnfs/2024/v16i81518
Jam is a semi-solid food product, prepared by cooking sugar with fruits or vegetables pulp, pectin, acid to a sensibly consistency. The main objective of the experiment was to assess and quantify the changes in functional qualities of fortified wood apple jam during storage up to...
Open access
Research Article10.9734/ejnfs/2024/v16i81519
This study aimed to assess the microbial quality of home-made street vended beverages sold in reused bottles in selected locations in Makurdi, Nigeria. Standard microbiological techniques were applied to enumerate and identify the predominant pathogens in the drinks collected fro...
Open access
Research Article10.9734/ejnfs/2024/v16i81516
The dairy sector in India, often referred to as the "milk bowl of the world," is a cornerstone of the nation's agricultural economy. A2 milk, derived from native Indian cow breeds, is gaining popularity due to its perceived health benefits over conventional milk. The research aim...
Open access
Research Article10.9734/ejnfs/2024/v16i81515
This study investigates the consumption patterns and consumer awareness of dahi in Anand and Vidyanagar cities. India, as a major dairy producer, relies heavily on fermented milk products like dahi, which plays a crucial role in the national diet and dairy industry. This research...
Open access
Research Article10.9734/ejnfs/2024/v16i81514
Rice is a vital staple crop that serves as the primary source of calories for over half of the global population, particularly in Asia. Despite its importance, rice is inherently deficient in several essential micronutrients, and the nutritional value is further diminished throug...
Open access
Research Article10.9734/ejnfs/2024/v16i81513
V. M. Chaudhari, Oinam Bobochand Singh, N. S. Gouthami, Nikhil Thakur, Rashmi Singh, Shweta Singh, Umesh Thapa & Badri Lal Nagar·European Journal of Nutrition & Food Safety·2024
Vegetable consumption is essential for preserving optimum health and wellbeing. This review explores the nutritional value of vegetables, emphasising their abundance of vitamins, minerals, and bioactive substances in addition to other important nutrients. Vegetables are essential...
Open access
Research Article10.9734/ejnfs/2024/v16i81512
Narmada Hidangmayum, G. Gomadhi, M. Ramasamy, S. Ejilane, K. Chitra, E. Rajeswari, K. Dhanalakshmi, G. Malathi & T Senthilkumar·European Journal of Nutrition & Food Safety·2024
Shree Anna, an initiative dedicated to promoting the cultivation and consumption of millets in India, stands at the forefront of efforts to enhance nutrition and sustainability in agriculture. Central to its mission is the creation of the Millets Map of India, which showcases the...
Open access
Research Article10.9734/ejnfs/2024/v16i81511
Although foods can be easily contaminated by naturally occurring microbes or pathogens by any means possible, safe eating is considered as a basic human right. In this study, the bacteriological quality of ready-to-eat (RTE) foods sold within the Baze University campus were asses...
Open access
Research Article10.9734/ejnfs/2024/v16i81509