The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to...
Open access
Research Article10.9734/ejnfs/2020/v12i1130316
Background: The intake of plant-based foods is currently increasing in the Nordic countries and many of these products are based on soy. For example, soy-based products with appearances close to minced meat are marketed as substitutes for meat, and many soy-based milk alternative...
Open access
Research Article10.9734/ejnfs/2020/v12i1130315
Aim: To develop value added products from Tamarind kernel powder (TKP). Place and Duration of Study: Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai. Methodology: The nutritional value of TKP and the potential of TKP as a food...
Open access
Research Article10.9734/ejnfs/2020/v12i1130314
Aims: Guava (Psidium guajava), pomegranate (Punica granatum), olive (Olea europaea L.), and moringa (Moringa oleifera( extracts which are assumed to contain active components and which are renewable sources in fighting infections of microbes. This study aimed to investigate its a...
Open access
Research Article10.9734/ejnfs/2020/v12i1130312
This study examined the nutrient and phytochemical composition of Cola lepidota fruits commonly known as Monkey Kola. The pulps were extracted, grated and dried. Dried pulps were milled into flour and packaged in properly labeled air-tight polyethene sachets. The nutrient composi...
Open access
Research Article10.9734/ejnfs/2020/v12i1130313
Aim: Single-cell proteins (SCPs) are considered as innovative and sustainable alternatives to animal-based products. Fermotein is an innovative SCP obtained from fermentation of the filamentous fungus Rhizomucor pusillus. The toxicity, capability to produce secondary metabolites...
Open access
Research Article10.9734/ejnfs/2020/v12i1030311
Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are not capable to extract anthocyanin completely. Aims: The present study was focused on the optimization of enzyme pretreatment for extraction of anthocyanin from Kokum rind. Methodology:...
Open access
Research Article10.9734/ejnfs/2020/v12i1030309
Aims: The aim of this work was to evaluate the optimal radiation dose to maintain the antioxidant capacity of conventional and organic acaí freeze-dried pulps. Study Design: All analyses were conducted in sextuplicate for each experiment. Place and Duration of Study: Were conduct...
Open access
Research Article10.9734/ejnfs/2020/v12i1030310
Aims: This study was conducted to investigate the consumer perception towards organic foods in the Saudi market and to scrutinize factors influencing the purchasing decision. Study Design: A cross-sectional study. Place and Duration of Study: Department of Clinical Nutrition, Ima...
Open access
Research Article10.9734/ejnfs/2020/v12i1030308
Cadaba farinosa Forssk is a wild shrub whose seeds are eaten as a famine food in North Eastern Nigeria when there is poor harvest of conventional crops. This research was carried out in order to evaluate the protein quality of the seeds and to carry out the growth performance of...
Open access
Research Article10.9734/ejnfs/2020/v12i1030307