This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undef...
Open access
Research Article10.9734/ejnfs/2020/v12i1230332
In the current study, calcium lactate (ca-lactate) was used as a calcium source and tripotassium citrate (TPC) as chelating agents to produce calcium-enriched soymilk with calcium content equivalent to cow’s milk (120 mg/100mL). Physicochemical properties of calcium-enriched soym...
Open access
Research Article10.9734/ejnfs/2020/v12i1230333
The study was carried out to evaluate the effect of feeding locust bean (Parkia Biglobosa) seed meal (LBSM) at graded levels on the performance of broilers. Two hundred and forty broilers were used which were randomly allotted to four treatment groups, each replicated four times...
Open access
Research Article10.9734/ejnfs/2020/v12i1230334
Increase in microbial population especially Salmonella species in food due to improper handling, storage and exposure to contaminants can raise public health concerns when consumed without adequate processing. This study evaluates the prevalence and antibiogram of Salmonella spec...
Open access
Research Article10.9734/ejnfs/2020/v12i1230336
Aim: The present study focused on extraction of lycopene from tomato processing industry waste, its purification and characterization by different methods. Lycopene is major carotenoid found in tomato. Methodology: Different tomato parts like whole tomato, tomato peel and waste g...
Open access
Research Article10.9734/ejnfs/2020/v12i1230337
Objective: The Food habits of the people are the outcome of the general beliefs and are deep-rooted in the minds of the people of any community. Home remedies coming from the kitchen are the basis of treating commonly occurring illnesses for a long time. The present study was aim...
Open access
Research Article10.9734/ejnfs/2020/v12i1230349
Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response surface methodology (RSM) approach. Study Design: Central Composite Rotatable Design (CCRD). Place and Duration of Study: Department of Food Processing Technology, A.D. Patel Institute...
Open access
Research Article10.9734/ejnfs/2020/v12i1230371
Aims: In today's scenario, the oil industry is striving for natural and newly synthesized bioactive compounds due to their distinct nutritional, safety and health benefits over chemically synthesized antioxidants. Sesame seeds are conventionally perceived as the wealthy source of...
Open access
Research Article10.9734/ejnfs/2020/v12i1130329
Poor Pesticide-handling practices during production of tomatoes and French beans pose adverse health and environmental effects. This study was conducted to determine the concentrations of pesticide residues in tomatoes and French beans grown and sold in Murang’a and Kiambu counti...
Open access
Research Article10.9734/ejnfs/2020/v12i1130328
Objective: This study aimed to evaluate whether dietary habits can affect the dysmenorrhea and irregular menstruation. Design: A cross sectional study. Setting: A total of 655 female students from Imam Abdulrahman Bin Faisal University (IAU). A non-quantitative food frequency que...
Open access
Research Article10.9734/ejnfs/2020/v12i1130327