Products were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product g...
Open access
Research Article10.9734/ejnfs/2020/v12i430220
Aims: Legumes, (especially indigenous/ underutilized legumes), have been found to make substantial contributions to nutrient intakes of the populace especially in low resources environments. The African yam bean (AYB) is one of such indigenous legumes with utilization constraints...
Open access
Research Article10.9734/ejnfs/2020/v12i430218
Aim: Barbados cherry is a fruit with magical amount of Vitamin C in it. But the main problem with the fruit is a very low ambient storage life of just 1-2 days. After which the fruit start decaying. Even the loss in nutrients and phytochemicals commence 4-5 hours after harvest. H...
Open access
Research Article10.9734/ejnfs/2020/v12i430217
The utilization of plantain flour has increased in recent years as a result of its industrial potential and health benefits; hence the more quests for its application in food product development. In this study, short bread biscuit was formulated from wheat and plantain flours mix...
Open access
Research Article10.9734/ejnfs/2020/v12i430216
Background and Objective: Food adulteration is of major public health concern worldwide. The food safety situation in Bangladesh is at an alarming stage due to food adulteration, microbiological contamination and fraudulence. Consumption of milk and milk product are increasing be...
Open access
Research Article10.9734/ejnfs/2020/v12i430214
Introduction: Buccholzia coriaceaseed possesses a vast number of therapeutic applications in African traditional medicine. However, there are still limited information on its bioactive constituents, pharmacological actions and safety profile. This study was designed to prepare hy...
Open access
Research Article10.9734/ejnfs/2020/v12i430215
Aims: There is no data regarding the survival rate of pathogens in party foods held at different temperature and time interval in Nigeria. Hence, the need to study the survival rate of selected food borne pathogens in Fried rice (spiced and non – spiced) served at parties, monito...
Open access
Research Article10.9734/ejnfs/2020/v12i430213
Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Metho...
Open access
Research Article10.9734/ejnfs/2020/v12i330212
A field experiment was conducted at Karaikal “the tail end of Cauvery Delta Zone” during Navarai season, 2017 (spring) to identify the optimum dates of sowing and seed priming practices on dry matter production (DMP), yield and yield attributes under aerobic rice condition. The t...
Open access
Research Article10.9734/ejnfs/2020/v12i330211
An experiment was conducted to study the nutritional qualities of industrially processed tomato ketchups compared to homemade one and to assess metallic heath risk due to consumption of those ketchups. Eight different types of industrially processed tomato ketchups available in t...
Open access
Research Article10.9734/ejnfs/2020/v12i330210