Pigeon pea is one of the underutilized legumes despite its high nutritional quality. The effect of fermentation and steaming on the quality attributes of commonly consumed legumes have been established but not fully on pigeon pea. This study therefore investigated the effects of...
Background: Obesity is a medical condition characterized by an abnormal fat accumulation which is detrimental to health. The role of infectious disease is diminishing and that of non-communicable disease are increasing rapidly in developing countries like Nepal. Adolescents are v...
This study estimated the economic analysis of the processing and commercialization of locust beans in Ekiti State, Nigeria. Using primary data and a multistage sampling method, 240 respondents were selected for the study. The collected data were analyzed using descriptive statist...
The use of mung bean flour in making snacks has been shown to increase the nutritional content and functional properties of the product, especially protein, minerals and dietary fiber. This study aims to determine the best formulation for making mustard sticks fortified with mung...
This study explores how organic certification ensures transparency and confidence in organic food stores. This study examined how organic certification assures customers of the authenticity and quality of organic products, how it maintains supply chain transparency, and how it af...
The research aimed to determine how much bream fish meat flour should be added during biscuit-making in order to achieve the most preferred product. The research method used was experimental, employing four treatments: 0% (no addition, serving as the control), 5%, 7.5%, and 10% o...
Najibah Nasrin, Md. Abu Sufian, Maliha Rownak Ara Khan, Fahmida Maliha, Marufa Islam, Abul Khair Muhammad Foyaz Mia, Amrin Yeasin Proma, Fahima Afroja, Sara Rahmat, Jasim Uddin, Fahima Aktar, Tahmina Akter, K. M. Khairul Alam, Jakir Ahmed Chowdhury, Shaila Kabir, Abu Asad Chowdhury & Md. Shah Amran·Asian Journal of Food Research and Nutrition·2023
Many civilizations have long employed herbal treatments to treat ailments. It has been shown that these medicinal plants contain a number of phytochemicals that can treat a variety of ailments, from minor to serious. A focused search for alternative natural therapeutic agents was...
Background: Modified texture meals are given to those elderlies with chewing and swallowing difficulties. A survey, conducted by The Hong Kong Council of Social Service in 2019, found that 47.9% of the elderly nursing facility residents consuming modified texture meals, such as m...
Sensory acceptability of a value-added amla curry product is critical factor in daily life consumption. This study investigated factors influencing consumer preference for processed sauce. Amla and curry leave both are rich in antioxidant properties they boost our immunity to pro...
Health professionals and customers are putting more pressure on food corporations to produce healthier food. Gluten-free flours (for example, millet, sweet potatoes, soymilk, chia, etc..) are growing more and more popular, which is creating new business prospects for food compani...
The shelf life and material containment of food products are currently being challenged by advancements in food packaging and preservation technology. The uses of eatable cone have advanced significantly during the last few years. The vegan cone is eco friendly and biodegradable,...
Coriander, ginger and long pepper are well known for the medicinal properties and are commonly used as ingredients in the ayurvedic system of medicine. This study focused on developing a ready-to-serve (RTS) herbal drink using coriander, ginger and long pepper to meet the expecta...
This research is to analyze the characteristics of bream fish meat flour obtained from different heating methods on fish meat before the drying process. The research method used was experimental with different heating method treatments given to bream fish meat before the drying...
The effect of complementing sorghum starch with moringa seed flour on the functional and proximate composition of the blends was investigated. Sorghum grains were processed in to starch and moringa seed processed to flour. The following blends were formulated; 100:0%, 97.5:2.5%,...
Studies on the health and nutrition of the Saudi population, especially those of children and adolescents, are limited. Assessing Saudi adolescents in relation to essential nutrition concepts is needed. This study examined nutrition related variables and evaluated factors influen...