The physico-thermal characteristics of Gulabjamun, a traditional dairy product from the Indian subcontinent, were analyzed during hypobaric frying at different temperatures. The study involved frying Gulabjamun balls at 110°C, 115°C, and 120°C for 300 seconds. The sphericity of G...
Open access
Research Article10.9734/ejnfs/2024/v16i21391
Background: Fruit ripening is a natural process that can also be stimulated by various artificial means. In recent years, artificial ripening has become increasingly popular in developing countries. This practice has become questionable due to various health problems associated w...
Open access
Research Article10.9734/ejnfs/2024/v16i21389
Microbial contamination of Rhynchophorus phoenicis (larva of the African palm weevil) was examined from street vendors. R. phoenicis larvae sold on the street were purchased from six vendors in the following location including Akenfa, Ekeki, Kpansia, Opolo, Swali and Etegwe in Ye...
Open access
Research Article10.9734/ejnfs/2024/v16i21390
The main problems associated with Jaggery storage are liquefaction and deterioration of properties. When compared to fresh Jaggery, the packaging using various packing materials showed that there was a marked increase in moisture (15–22%) in the Jaggery packed in HDPE, but no dis...
Open access
Research Article10.9734/ejnfs/2024/v16i21387
Functional foods containing bioactive compounds may help prevent chronic conditions and promote wellness beyond basic nutrition. Likewise, dietary nutraceutical supplements show promise for reducing disease risk. This review synthesizes current evidence regarding effects of key f...
Open access
Research Article10.9734/ejnfs/2024/v16i21388
Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonel...
Open access
Research Article10.9734/ejnfs/2024/v16i21386
Cassia obtusifolia is a plant of the Fabaceae family. Its leaves are eaten as a vegetable in several African countries. In some African countries like Chad and Sudan, the leaves are processed by fermentation in a solid state, called in arabic kawal, which is eaten with cereal cou...
Open access
Research Article10.9734/ejnfs/2024/v16i21385
The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, an...
Open access
Research Article10.9734/ejnfs/2024/v16i21384
Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits pr...
Open access
Research Article10.9734/ejnfs/2024/v16i21383
Sorghum, an ancient grain crop with origins in Egypt, holds significant dietary benefits for diabetes. As the fifth most consumed grain globally, it serves as a staple in cereal production and is utilized in various forms, including food, animal feed, and bio-available fuel. Bein...
Open access
Research Article10.9734/ejnfs/2024/v16i11380