The study examined the behavioural pattern of pregnant mothers towards antenatal clinics and its implications on their nutritional knowledge. The study adopted descriptive cross sectional study with a target population of pregnant women in the some selected villages in Obio/Akpor...
Open access
Research Article10.9734/ejnfs/2021/v13i430399
Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution). Methodology:...
Open access
Research Article10.9734/ejnfs/2021/v13i430398
Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble...
Open access
Research Article10.9734/ejnfs/2021/v13i330397
Aim: Fermotein is an innovative single-cell protein obtained from fermentation of the filamentous fungus Rhizomucor pusillus. Like other filamentous fungi, a lack of information on this species exists to assess its safety for human consumption. The capability to induce gene mutat...
Open access
Research Article10.9734/ejnfs/2021/v13i330396
Aims: The contamination of groundnut by aflatoxins (AF) results in financial losses to farmers’ as well as severe food safety and public health challenges globally. This study was carried out to; (i) assess the levels of AFB1 in husked groundnut seeds in Makurdi (ii) determine th...
Open access
Research Article10.9734/ejnfs/2021/v13i330395
Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynami...
Open access
Research Article10.9734/ejnfs/2021/v13i330393
Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies w...
Open access
Research Article10.9734/ejnfs/2021/v13i330394
The African eggplant Solanum aethiopicum var. striped toga is a widely consumed vegetable-fruit in Côte d'Ivoire. Although produced in abundance in the rainy season, they are subject to post-harvest losses and these commodities are expensive in the dry season. Also during culinar...
Open access
Research Article10.9734/ejnfs/2021/v13i330391
Although pastures in central (Affouvansou) Côte d'Ivoire are abundant, signs of undernutrition are observed in the animals towards the end of wintering, possibly due to insufficient quality pastures, poor grass quality, or poor herd distribution. Using the in-vivo digestibility m...
Open access
Research Article10.9734/ejnfs/2021/v13i330390
Aims: The extent of stored grain losses depends on varieties and duration of storage, and most of the quantitative losses are attributed to insect pest infestations. The study was conducted to determine the damage caused by Sitophilus zeamais on maize stored at different durati...
Open access
Research Article10.9734/ejnfs/2021/v13i330389