This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratio...
Open access
Research Article10.9734/ejnfs/2020/v12i130187
This study was aimed to determine the nutritive and preservative potential of enriching Zobo drink with Moringa leaf extract. Hot water extraction of Zobo drink produced with ginger and garlic gloves was separated into four different samples M0, M10, M20 and M30. To samples M10,...
Open access
Research Article10.9734/ejnfs/2020/v12i130186
Sesame meal was widely consumed in Godavari districts of Andhra Pradesh, India which was not known to most of the people and under-utilized. Moringa leaves were another nutritious food that is also under-utilized and not available in urban areas. The aim of this work was to devel...
Open access
Research Article10.9734/ejnfs/2020/v12i130185
The development of Golden Rice recently has taken longer than foreseen. Vitamin deficiency is a major medical issue that influences millions of people worldwide. UN Cartagena protocol for biosafety delayed particularly by deferring the determination of phenotypes developed in the...
Open access
Research Article10.9734/ejnfs/2020/v12i130184
A research study was conducted for studying the storage of Madras and Kolkata varieties of betel leaves under ambient temperature with different diffusion storage systems were observed for different treatments. In the treatment T1, the concentration of oxygen, O2 reduced to a min...
Open access
Research Article10.9734/ejnfs/2020/v12i130183
Meat and meat products are a very important category of food consumed widely to meet the nutritional requirements of humans. Due to the high nutrient and moisture content of meat, they readily support the growth of diverse microorganisms. The consumption of these products, when c...
Open access
Research Article10.9734/ejnfs/2020/v12i130182
Millets are nutritionally rich and occupy an important place in the diet of people in many regions of the world. Although millets are nutritionally superior to cereals, their utilization as a food is mostly confined to the traditional consumers. So, the present study...
Open access
Research Article10.9734/ejnfs/2020/v12i130181
The distribution patterns of PAHs in selected ready-to-eat street foods in parts of Port Harcourt metropolis was investigated during wet and dry seasons in 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The study was carried out using a...
Open access
Research Article10.9734/ejnfs/2020/v12i130180
Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the o...
Open access
Research Article10.9734/ejnfs/2020/v12i130179
Aim of Study: To evaluate the effect of phytate on the bioavailabilities of zinc, iron and calcium of some cereals staple foods in Zaria, Nigeria. Study Design: Experimental. Place of Study: Department of Biochemistry, Faculty of Sciences, Ahmadu Bello University Zaria, Nigeria....
Open access
Research Article10.9734/ejnfs/2020/v12i130178