Aims: This study was carried out to optimize the processing of soybean proteins-fortified attiéké. Methodology: Response surface methodology was used to describe the effects of ferment and soy contents, and fermentation time on the protein content, pH and acceptability of the att...
Open access
Research Article10.9734/ejnfs/2019/v10i430122
Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean composite flour blend. Study Design: Composite bread was produced from wheat and kidney bean flour of various proportions (10, 15, 20 and 25%). Proximate (protein, ash, moisture, fibre, fat...
Open access
Research Article10.9734/ejnfs/2019/v10i430120
Aim: Comparison of physico-chemical properties between released varieties and local germplasm of Sapota with a view to selecting the superior germplasm/variety in respect of nutritional quality. Study Design: A laboratory experiment was done by the following Completely Randomized...
Open access
Research Article10.9734/ejnfs/2019/v10i430121
Phytochemical-enriched edible greens, sweet potato leaves (Ipomoea batatas L.), have become popular due to potential health benefits. However, the phytochemical contents in sweet potato leaves and their subsequent change over harvest stages and growth condition are mostly unknown...
Open access
Research Article10.9734/ejnfs/2019/v10i430119
Sweet potato (Ipomea batatas) leaves are among the leafy vegetables most consumed by Ivorian population. In order to preserve iron and folic acid, and to eliminate phytates, a study of optimization of water cooking of these leaves was conducted. Response surface methodology was e...
Open access
Research Article10.9734/ejnfs/2019/v10i430118
The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima frui...
Open access
Research Article10.9734/ejnfs/2019/v10i430117
Aim: To examine consumers’ opinion towards food product harm crisis. Research Design: Primary data was collected using well-structured questionnaire. Online survey was conducted and responses were obtained from 100 respondents. The study used convenience sampling technique in ord...
Open access
Research Article10.9734/ejnfs/2019/v10i330114
The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was th...
Open access
Research Article10.9734/ejnfs/2019/v10i330115
Haq Nawaz, Muhammad Aslam Shad, Saira Hassan, Muhibullah . Shah, Haseeba Shahzad, Raheela Jabeen, Aqsa Nawaz, Zakia Riaz & Sumaira Jamal·European Journal of Nutrition & Food Safety·2019
The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consum...
Open access
Research Article10.9734/ejnfs/2019/v10i330113
Aims: To evaluate the composition of Citrullus colocynthis (L.) Schrad seed as a means of assessing its health and possible therapeutic benefits. Study Design: Test-tube Lab Research. Place and Duration of Study: Federal Institute of Industrial Research, Oshodi, Nigeria, between...
Open access
Research Article10.9734/ejnfs/2019/v10i330112