Herbal incorporated beverages are very much popular now days and its popularity has been increasing day by day. Due to this growing popularity there are significant development happening in herbally incorporated beverages. Also people are more focused on a healthy lifestyle. Peop...
In regions where breast milk insufficiency poses a challenge, traditional practices among communities, such as the Muthuvans of Kerala, highlight the use of rice water with salt as a natural galactagogue. While widely practiced in households across southern India, this cultural p...
Introduction: The resurgence of diabetes and some side effects of synthetic drugs used for its treatment led us to study a plant used in traditional medicine, Boscia senegalensis for its treatment. This work aims to optimize the aqueous extract of B. senegalensis and to evaluate...
Tubers of white yam varieties (Gbangu, Dan-Anacha, Hembakwase, Pepa and Amula) showing symptoms of rot were collected from five farms in five local government areas of Zone “A” Senatorial District of Benue State, Nigeria and assessed for fungal and bacteria contents. Eight isola...
The study was carried out to evaluate the effect of addition of watermelon and pawpaw juices on the proximate, mineral, vitamin, physicochemical and sensory properties of shaddock-based mixed fruit juice samples. The shaddock, watermelon and pawpaw juices were blended in the vari...
In the past few years, we have seen many people rejudge their attitude to health, diet and wellbeing and increased awareness among people. More than ever before, consumers are relating their dietary habits with their health. As such, the need for functional foods – foods with imp...
The cooking process is pivotal in rice preparation, and crucial for eliciting its distinctive flavor. This study aimed at evaluating the fatty acid compositions of rice paddy soaked in warm and cold water during rice processing. Applying Gas Chromatography equipped with a flame i...
Mocaf flour has the characteristics of viscosity degree, gelation ability, rehydration power, and solubility better than tapioca flour but does not have gluten to form chewiness. Pectin content in chayote can function as a chewing agent in dumpling products. The purpose of this s...
Aims and Study Design: A literature review of the roles of omega-3 fatty acids (FA) and particularly EPA and DHA, in eye health, and, as disease-preventive and curative agents for various ocular ailments was undertaken. Place and Duration of Study: It was done between December 20...
This study evaluated the functional properties, vitamins and mineral composition of complementary foods produced from orange flesh sweet potato (OFSP), soybean and date palm flour blends. The samples were formulated by material balancing with all samples having 16% protein/ 100g....
The pharmaceutical benefits of fruits to humans is unfolding daily, thus, ensuring its Microbiological quality for the safety of final consumers is of paramount importance. Smoothie combinations made of paw-paw, banana, bene-seed (PPBNBS), orange, water melon, banana (ORWMBN), or...
This study evaluated the chemical composition, physical and sensory properties of cookies produced from wheat, whole wheat and unripe plantain flour blends. Five different flour blends of wheat, whole wheat and unripe plantain flours were prepared at 100:0:0, 90:5:5, 80:10:10, 70...
It is crucial that we incorporate nutritious and medically significant components into our daily dietary intake during this modern era. One such medicinal plant that fits this description is Garcinia cambogia which is Also known as Malabar Tamarind. This plant is native to Asia a...
Aims: To investigate the proximate composition gari and fufu flour and the sensory attributes of reconstituted gari and fufu dough processed from cassava roots stored for a period of 14 days. Study Design: Complete randomized design (CRD) Place and Duration of Study: Product Deve...
This study investigated the quality of sorghum ogi fortified with soy-flour on its nutrient density. The fortified ogi produced from different formulations of Sorghum (ogi) and Soy-flour were: 100:0 (control), 90:10, 80:20, 70:30, 60:20 and 50:50 Sorghum (ogi) to Soy-flour respec...