Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtai...
Open access
Research Article10.9734/ejnfs/2024/v16i71453
Tolulope S. Ewekeye, Olasunkanmi K. Awote, Wahab M. Lawal, Esther O. Famokunwa, Abdulrazak O. Adebayo, Titilola S. Osinaike & Oyedamola A. Oke·European Journal of Nutrition & Food Safety·2024
This study aimed to investigate the effects of synthesized silver nanoparticles (AgNPs), Azadirachta indica (neem), and Moringa oleifera (moringa) leaf extracts on the shelf life and quality retention of tomato (Solanum lycopersicum L.) fruits during storage. Thirty-five (35) red...
Open access
Research Article10.9734/ejnfs/2024/v16i71454
The emergence of plant-based meat analogues (PBMA) offers a promising pathway to address the environmental and health challenges associated with traditional meat consumption. However, the transition from meat to PBMA faces significant hurdles in gaining consumer acceptance. This...
Open access
Research Article10.9734/ejnfs/2024/v16i61447
The present study was conducted to prepare nutritionally enriched noodles that have high dietary fiber and essential mineral content that provide various health benefits. The study aims to evaluate the sensory profile of the noodles, prepared by using fortifying flour i.e., sweet...
Open access
Research Article10.9734/ejnfs/2024/v16i61448
Amaranthus, commonly known as amaranth it is incredibly nourishing, abundant in calcium, iron, magnesium and potassium as well as vitamins (A, C and folate), fiber, protein. It is a significant supplement to diets because it offers a balanced array of critical nutrients, particul...
Open access
Research Article10.9734/ejnfs/2024/v16i61449
Aim: The study aimed at evaluating the microbial quality of conventionally (CV) and mechanically (MC) prepared fufu samples in the Kumasi Metropolis of Ghana. Study Design: The study used 2 x 5 x 2 experimental design constituting two fufu preparation methods (CV and MC), five di...
Open access
Research Article10.9734/ejnfs/2024/v16i71450
Aims: In addition to attempting to evaluate the performance of SSF cultures in heated milk, the current study aimed to investigate the impact of refrigeration temperature storage on the fluid bed dried powder of Solid State Fermented (SSF) lactic cultures, such as dahi, yoghurt,...
Open access
Research Article10.9734/ejnfs/2024/v16i71451
Storage insect pests destroy food grains in storage. In the present study, the insecticidal activity of red seaweed extract (Eucheuma denticulatum) and neem (Azadirachta indica) was examined against maize weevils (Sitophilus zeamais) and the quality of the stored maize was assess...
Open access
Research Article10.9734/ejnfs/2024/v16i61446
Background: A beverage is a liquid prepared from cereals, grains and leaves/calyxes for human consumption. Beverages are classified into alcoholic and non-alcoholic beverages. Objective: The study evaluated the nutritional quality and antioxidant properties of Roselle-tiger nut...
Open access
Research Article10.9734/ejnfs/2024/v16i61444
Aims: This study sought to determine the extent of rural women's participation in managing aflatoxin contamination in the groundnut postharvest value chain. Study Design: The study employed a cross-sectional mixed-methods research design involving quantitative and qualitative met...
Open access
Research Article10.9734/ejnfs/2024/v16i61445