The study aimed to investigate the antioxidant properties of a novel food product, aadun (pudding) from roasted maize-African yam bean-peanut flours as it enhanced the anti-hyperglycemia potentials of the cookies in Wistar rats. Aadun was produced from a blend of roasted maize, A...
Open access
Research Article10.9734/ejnfs/2024/v16i71477
Pandiyaraj, P., Sri Lekha, S., Vijaya Lakshmi, N., Sanmaya, A. M., Vinisha, V., Gopika, B., Kalai Chezhiyan, K., Prithiviraj, M. R., Antany Stanis Willson, M. & Udhayavanan, U.·European Journal of Nutrition & Food Safety·2024
Vegetables are essential components of a balanced diet, offering a myriad of nutrients crucial for maintaining health and preventing diseases. Vegetable has low calorie counts and high fiber content, they aid in weight management by promoting satiety and controlling appetite. Und...
Open access
Research Article10.9734/ejnfs/2024/v16i71473
This study evaluated the effects of storage on nutrient contents of fresh and cured kolanuts (Cola nitida). The cured nuts were divided into two groups with first and second groups cured for one and two months, respectively before storage at room temperature (25-27 oC). The sampl...
Open access
Research Article10.9734/ejnfs/2024/v16i71472
The use of intelligent films as colorimetric indicator devices in food packaging provides information about changes in the pH, time, temperature and microbiological properties of the product. These devices enable consumers to analyze food with the naked eye, ensuring food safety...
Open access
Research Article10.9734/ejnfs/2024/v16i71470
The study analyzed beef value addition among butchers in Dekina Local Government of Kogi State, Nigeria. Specifically, it described the socioeconomic characteristics of the respondents, identified the various butchering facilities used in the area, identified the by-products and...
Open access
Research Article10.9734/ejnfs/2024/v16i71471
Aims: The study aimed to detect and classify Enterococci isolates from Thayir, a traditional fermented dairy product. Study Design: A statistically significant number of Thayir samples were collected from across the study area to isolate and characterise Enterococci. Place and Du...
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Research Article10.9734/ejnfs/2024/v16i71469
Many innovative thermal food processing methods have been created with great promise, and there is currently a strong need for cutting-edge technologies that require the least amount of processing. Ohmic heating is a volumetric heating technique that involves heating food that co...
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Research Article10.9734/ejnfs/2024/v16i71468
Aims: This study assessed the nutritional composition of “Ose-Oku”, a traditional food of Abatete in Anambra State, Nigeria. Study Design: The research involved the preparation of "Ose-Oku" as traditionally done, followed by comprehensive laboratory analyses to determine its nutr...
Open access
Research Article10.9734/ejnfs/2024/v16i71467
Though mostly ignored, micronutrients are most important. Reducing the negative effects of micronutrient shortages requires the use of effective techniques like vitamin supplements and dietary diversification. It is known that when agricultural yields are reduced because of inade...
Open access
Research Article10.9734/ejnfs/2024/v16i71465
Consuming breakfast is essential as it provides energy for the upcoming day and facilitates the intake of vital nutrients. Studies indicate that individuals who have breakfast typically maintain healthier dietary patterns. Breakfast cereal consumption is related to diets high in...
Open access
Research Article10.9734/ejnfs/2024/v16i71466