Tiger nut drink (Kunu ayaya) is a local drink that has a life span of one day immediately after preparation because spoilage set in. instead of using a preservative that contains chemical that has negative effects on final consumer of the drink, five (5) different herbal material...
Aim: To fulfil the growing demand for alternatives to animal-derived products, novel plant-based (PB) foods and beverages have been developed and made available to the market in recent years. People who eat too much cholesterol, have lactose intolerance or malabsorption problems,...
Sorghum is a food crop that serves as a major source of calories to a substantial number of populations living in semi-arid tropics of Africa, Asia and other countries of the world. Steeping processing techniques improves nutritional qualities, palatability and consumer acceptabi...
This research aims to study the functional properties and sensory evaluation of therapeutic bars and their consumer acceptability. The therapeutic bar was prepared and formulated by using a mixture of millets and chyawanprash composition. Chyawanprash is made up of Indian goosebe...
Probiotic and prebiotic drinks are promoters of the growth and maintenance of healthy intestinal microbiota composition. In spite of that, a product that gathers the medicinal attributes of symbiotic multiple yeast- bacteria colonies, like Kombucha, has not yet been explored and...
The need to develop nutritious food products- bakery and pastry products has attracted the attention of food and nutrition scientists in recent time. This study, therefore, is aimed at investigating the chemical, functional, and pasting properties of non-wheat-based composite flo...
Juliana Aditi Baroi, Md. Rakib Hossian, Md. Mustafiz Chowdhury, Nur-Neasha Dolon, Fahmida Maliha, Md. Abdullah Hil Baky Rupak, Navila Nawjesh Lima, Md. Rahmat Ullah & Rafat Tahsin·Asian Journal of Food Research and Nutrition·2023
The art or practice of utilizing herbs and herbal preparations to preserve health and to prevent, treat, or cure illness is referred to as herbal remedies. Rats were utilized to examine the lipid, liver, and renal profiles of hemidesmus indicus extract. Compared to the positive c...
Farhana Yesmin Peya, Sayma Akter Nirzana, Isratul Jannat Mim, Tasnimur Rahman Khan, Souvik Kumar Mandal, Masruk Alam, Redwanul Haque, Najmus Sakib Minhaj, Tasnia Rahman & Rafat Tahsin·Asian Journal of Food Research and Nutrition·2023
Background: Hyperlipidaemia is a strong predictor of atherosclerosis, coronary artery disease, and cerebrovascular disease. A variety of medicines for the treatment of hyperlipidaemia are still available. Life Societies always need to improve antihyperlipidemic medicines. Because...
This research objective was to obtain a gelatin-xylitol edible film with optimal physical characteristics. Research on the use of gelatin as a raw material for making edible films and xylitol as a plasticizer in making edible films was carried out from December 2022 to March 2023...
Pigeon pea is one of the underutilized legumes despite its high nutritional quality. The effect of fermentation and steaming on the quality attributes of commonly consumed legumes have been established but not fully on pigeon pea. This study therefore investigated the effects of...
Background: Obesity is a medical condition characterized by an abnormal fat accumulation which is detrimental to health. The role of infectious disease is diminishing and that of non-communicable disease are increasing rapidly in developing countries like Nepal. Adolescents are v...
This study estimated the economic analysis of the processing and commercialization of locust beans in Ekiti State, Nigeria. Using primary data and a multistage sampling method, 240 respondents were selected for the study. The collected data were analyzed using descriptive statist...
The use of mung bean flour in making snacks has been shown to increase the nutritional content and functional properties of the product, especially protein, minerals and dietary fiber. This study aims to determine the best formulation for making mustard sticks fortified with mung...
This study explores how organic certification ensures transparency and confidence in organic food stores. This study examined how organic certification assures customers of the authenticity and quality of organic products, how it maintains supply chain transparency, and how it af...
The research aimed to determine how much bream fish meat flour should be added during biscuit-making in order to achieve the most preferred product. The research method used was experimental, employing four treatments: 0% (no addition, serving as the control), 5%, 7.5%, and 10% o...