Authors:Rashmi Goswami, Damini Arya, Rukkiya Siddiqui, Sawan Kumar, Olympica Sarma, Niddhi Arora Pages: 1 - 13 Abstract: Moringa oleifera, commonly known as the Drumstick tree, is a multifaceted plant having extensive medicinal and nutritional applications. Various species of the plant are distributed across different tropical and sub-tropical areas around the world for diverse usage. It has also been recognized in Ayurveda as well as Unani systems of medicine for prevention and treatment of different diseases along with applications in environmental management, such as water purification and biopesticides. The plant is rich in essential nutrients, including vitamins, minerals, amino acids, and various bioactive compounds like flavonoids, tannins, and saponins. Its leaves, pods, and flowers are used as dietary supplements, offering significant health benefits, particularly in underdeveloped countries. It is known for a wide range of pharmacological properties, such as antioxidant, immunomodulatory, anti-microbial, and anti-cancer activities, making it a valuable resource in traditional and modern medicine. Various scientific studies have highlighted its potential in reducing cholesterol, boosting immune responses, and inhibiting the growth of various pathogens as well as cancer cells. This review highlights the multifaceted utility of Moringa oleifera i.e., nutritional value of Moringa oleifera, its phytochemical richness and certain therapeutic properties such as antioxidant, immunomodulatory, anti-microbial and anti-cancer properties thus showing its versatility. PubDate: 2024-07-12 DOI: 10.9734/ejnfs/2024/v16i81489 Issue No:Vol. 16, No. 8 (2024)
Authors:Djelifa Hamidou, Almou Abdoulaye Alio, Chaibou Yaou, Dodo Hambali Zouleyha, Alkassoum Salifou Ibrahim, Haoua Sabo Seini, Hassimi Sadou, Maman Moustapha Rabiou Pages: 14 - 23 Abstract: The objective of this study was to evaluate perceptions and beliefs regarding exclusive breastfeeding (EBF) according to the sociodemographic and economic characteristics of mothers of children aged 0 to 59 months in the Wogo rural commune of Sinder/Tillabery/ Niger. This is a cross-sectional descriptive study, on a representative sample of mothers of children aged under five years. A questionnaire was completed using a structured interview. The data were collected with ODK software then analyzed with SPSS and Epi Info version 7.2 software. Mothers in the age groups of 15 to 24 and 25 to 34 years mainly perceive that colostrum is bad for the health of the newborn 22.22% and 17.20%. These mothers use pre-lacteal products until the milk matures, which then changes color and becomes white. Mothers aged 35 to 53 years, for their part, perceive more of an insufficiency of milk secretion 26.87%. Among those not in school, 20.93% say that colostrum is bad; 14.53% think they don't have enough milk. 23.4% of those at primary level reject colostrum. Among unemployed mothers, 19.31% perceive colostrum as bad milk, and 16.55% of them perceive insufficient milk. First-time mothers mainly believe that the child is not satisfied with the consumption of milk only 28.67%. Despite their awareness, some mothers 10.24% say that the child will be thirsty, 14.45% perceive insufficient milk and 13.25% consider colostrum bad for health. The majority of mothers who gave birth in health centers and who did not practice EBF perceive insufficient milk secretion and the majority of women who gave birth at home say that colostrum is bad for the child 27, 37% and 22.10% say that the child is not satisfied with the consumption of breast milk alone. The perceptions and beliefs of mothers and their elders in traditional myths dangerously hinder the practice of EBF in this community. PubDate: 2024-07-15 DOI: 10.9734/ejnfs/2024/v16i81490 Issue No:Vol. 16, No. 8 (2024)
Authors:Matembo Felix Happiness, Chove Mlipano Lucy, Nuria Majaliwa Pages: 24 - 38 Abstract: Increasing the shelf life of sun-dried marine sardines is critical to maintaining their quality and cutting down on food waste. The use of spices is common in different localities, however, there is a pressing need to optimize the use of spices for enhanced quality and shelf life of seafood. This study aimed to optimize the use of spices during the storage of sundried marine sardines. Design expert software was used for this purpose. Three levels of two independent factors were used to obtain different combinations Garlic/Allium sativum (0-3%) and Turmeric/Curcuma longa (0-3%). A linear equation was developed to indicate the relationship between variables (independent and dependent variables). The bacterial and fungal counts (cfu/mL) were reduced with increased concentrations of garlic, and turmeric, singly and in their combinations. The optimum reduction of bacteria (0 cfu/mL) and fungi (cfu/mL) was obtained with the combination of garlic and turmeric at 1.5% and 3% respectively. The bacterial count (0 cfu/mL) was observed in sun-dried sardines treated with garlic and turmeric at 1.5%, 3%, or its interactions respectively, whereas the highest bacterial count (360 cfu/mL) was observed in control. Further, the lowest fungal count (0 cfu/mL) was observed in sun-dried sardines treated with garlic and turmeric at 3% concentration only or its interactions whereas the highest fungal count (68 cfu/mL) was found in the control samples. Analysis of variance indicated that interactive effects significantly (p ≤ 0.05) affected bacterial and fungal count growth. Further results indicate that about 55% of the isolated samples were not colonized with bacteria while 25% and 20% of the isolated samples were contaminated with E.coli and S. aureus respectively. About 63% of the isolated samples showed no fungal growth, while 20% and 17% of the isolated samples were contaminated with Mucor and Aspergillus flavus respectively. Generally, optimizing the use of spices such as garlic improves quality and extends the shelf life of sun-dried marine sardines, and hence recommended for seafood preservation. PubDate: 2024-07-16 DOI: 10.9734/ejnfs/2024/v16i81491 Issue No:Vol. 16, No. 8 (2024)
Authors:Bruno Riccardi, Sergio Resta, Giacomo Resta Pages: 39 - 52 Abstract: Two thousand years have passed since Hippocrates (Hippocrates of Kos, 460 BC) coined the famous phrase: "let food be your medicine", with which he wanted to indicate the high biological value of food and its therapeutic content. But in the time of Hippocrates, man and food went hand in hand to provide all the resources and nutrients essential for survival. Two thousand years later, the industrial revolution completely overturned that profound bond. Food has lost its natural biological and therapeutic value, and has been replaced by symbolic contents, surrogates of the original meaning, but essential for a society based on consumption. Furthermore, the symbiotic bond between man and mother nature, which represents the essence of life itself, has been broken, making us lose track of our origins. The need to implement production to satisfy the growing global demand for food has led to the use of chemical substances that are effective in combating biological pests that destroy foodstuffs. These substances remain throughout the production chain even after transformation into ready-to-eat foods. So, if on the one hand chemistry has solved production problems, on the other it has generated serious consequences for the health of consumers. The objective of this work is promoting consumer food awareness for responsible and sustainable consumption of food. PubDate: 2024-07-16 DOI: 10.9734/ejnfs/2024/v16i81492 Issue No:Vol. 16, No. 8 (2024)
Authors:Luiz Antonio Del Ciampo, Ieda Regina Lopes Del Ciampo Pages: 53 - 59 Abstract: One of the most frequent complaints in pediatric offices is the child don’t want to eat, which causes a lot of concern among parents, generating stress and several attempts to insist that the child eat. The reasons for this behavior are diverse, varying with the child's age, family relationships and social contexts. Faced with this challenge, it is important to know some of the different characteristics of children from birth. This article is a non-systematic review whose objective is to present some of the most important characteristics of children, their nutritional needs, the physiology of the development of the digestive system and how neurological and emotional maturation occurs, seeking to integrate all factors related to the act of eating to help health professionals and family members to better understand and resolve this common problem in childhood. PubDate: 2024-07-18 DOI: 10.9734/ejnfs/2024/v16i81494 Issue No:Vol. 16, No. 8 (2024)
Authors:Rupanti Verma, Zeba Jamal, Prachi Shukla, Ritika Pandey Pages: 60 - 67 Abstract: Maternal and child health is one of the eight millennium development. Encouraging institutional deliveries can help lower maternal and infant death rates. The Indian government has implemented a few maternity benefit programs in order to accomplish this. The study was undertaken to awareness about government schemes of maternal nutrition among urban area. The descriptive research design was adopted for the study and the study was conducted in Ayodhya district. A well-structured self-made questionnaire (google form) were used for collecting data from 100 urban people, selected through simple random sampling method. Frequency analysis was used for analysing data. The study revealed that most of the respondents have great knowledge about the government maternal nutrition schemes. Raising public knowledge of government programs aimed at promoting maternal nutrition in urban areas is essential to guaranteeing expectant mothers receive the assistance and resources they need to improve their health and the health of their unborn children, ultimately leading to improved outcomes for the health of mothers and children in urban areas. PubDate: 2024-07-20 DOI: 10.9734/ejnfs/2024/v16i81495 Issue No:Vol. 16, No. 8 (2024)
Authors:Cornel Anyisile Kibona, Lekumok Kironyi Pages: 68 - 85 Abstract: Tanzania has made significant strides in improving the cost of accessing a healthy diet to enhance health for economic growth. However, it was determined that around 59% of households experience difficulties with affordable access to healthy food, thus prohibiting the expansion of dietary options. This study thus sought to investigate the economic hurdles to the affordability of a healthy diet in Tanzania from 2010 to 2023, specifically to: (i) visualize trends and correlations between the people who cannot afford a healthy diet and socioeconomic indices; (ii) estimate the overall and specific food category costs of a healthy diet, and (iii) compute econometric coefficients related to economic barriers to affordability of a healthy diet. Using descriptive statistics and ordinary least squares (OLS) linear regression models on a panel dataset, the study found significant changes in socioeconomic status over the period. The number of people unable to afford a nutritious diet increased from 30.7 million (53%) in 2010 to 57.2 million in 2023. Despite a decrease in poverty and unemployment rates, the affordability issue persisted due to a 31% rise in the cost of a healthy diet, from $1.988 to $2.866. GDP per capita nearly doubled from $878 to $1,742, indicating economic growth; however, this increase was outpaced by the rising costs of a nutritious diet, reducing actual purchasing power. Urbanization rates increased from 27.4% to 36.4%, potentially contributing to higher living costs. Literacy rates improved from 73% to 93.5%, yet did not significantly impact food affordability. Inflation rates decreased from 7.19% to 4%, suggesting price stability, but this did not address the high cost of a healthy diet. The overall cost of a nutritious diet rose from $1.988 in 2010 to $2.903 in 2023. Animal-based foods consistently had the highest share of diet expenses, followed by starchy staples, while the costs of fruits, legumes, nuts, seeds, vegetables, oils, and fats showed minor increases. In addition, econometric analysis revealed that the macroeconomic challenges to affordable healthy food include inflation, unemployment, poverty level, household income, and the expense of a healthy diet at a probability level of P < 0. 05. The paper recommends directing capital towards the livestock and agricultural production of foodstuffs in a bid to bring down food production costs and therefore retail prices for the improvement of the dietary policy in Tanzania. PubDate: 2024-07-20 DOI: 10.9734/ejnfs/2024/v16i81496 Issue No:Vol. 16, No. 8 (2024)
Authors:Dorcas Nguemo Kundam, Julius K. Ikya, Joseph S. Alakali, Ndi Betrand Bongjo Pages: 86 - 97 Abstract: Need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high quality flours produced from five Yam varieties in Benue State, Nigeria. The functional and pasting properties and nutritional composition of flours produced from five yam varieties in Benue State, Nigeria. Their bulk density (0.70-0.84 g/cm3), dispersibility (23.17-39.33g/mL), water (0.87-2.53mL/g) and oil (0.93-2.03mL/g) absorption capacities, swelling index (0.92-2.07mL/g) and capacity ranged from 146.30-265.82%., The peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature, ranged from 1285.00-4586.33 RVU, 1102.00-4035.00 RVU, 57.07-1046.00 RVU, 1878.33-6428.00 RVU, 688.00-2393.33 RVU - (Rapid Viscometric Unit), 5.40-7.20mins and 81.50-88.85oC., The moisture content, ash, crude fiber, protein, fat, carbohydrates and energy values ranged from 7.61-9.70%, 0.05-3.80%, 0.10-4.82%, 7.77-9.27%, 1.19-1.51 %; 75.09-79.55% and 326.50-343.52 kcal., The Vitamins: A (0.66.41-807.55 mg/100 g), C (23.40-28.73mg/100 g), E (0.08-1.24 mg/100 g), K (0.12-0.74 mg/100 g) and B1 ranged from 0.73-0.83 mg/100 g) while vitamin D was negligible in all samples., The Minerals sodium, potassium, Calcium, magnesium, phosphorus, manganese and zinc ranged from 47.42-59.73 mg/100 g, 69.01-123.51 mg/100 g, 25.28-33.01 mg/100 g, 39.18-58.02 mg/100 g, 0.04-0.12 mg/100 g, 2.95-5.43 mg/100 g and 0.79-1.25 mg/100 g respectively. Results revealed that, Sample AR (Amura yam flour) could be regarded to have the best quality of all parameters evaluated compared to all the other yam flours. Though generally, the physico-chemical properties of the yam flours compared favourably with the wheat flour used as control, therefore, they all exhibited good qualities of flours for baking of confectioneries. PubDate: 2024-07-22 DOI: 10.9734/ejnfs/2024/v16i81497 Issue No:Vol. 16, No. 8 (2024)
Authors:Ashish Dixit, Harsh Bhayani, Rajnik Hirpara, Krina Vala, Manoj Kumar Jaipal, Ramesh V. Pages: 98 - 109 Abstract: RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively. PubDate: 2024-07-22 DOI: 10.9734/ejnfs/2024/v16i81498 Issue No:Vol. 16, No. 8 (2024)
Authors:Malashree L, Anushree Y K, Akshaykumar Pages: 110 - 116 Abstract: Aims: To characterize the probiotic attributes of yeasts obtained from fruit and bread samples. Study Design: Isolation, characterization amd performance evaluation for probiotic attributes. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India, between June 2022 and March 2023. Methodology: 3 samples (Litchi, orange and bread) were taken to isolate yeasts using pour plate method. The obtainedcolonies were isolated, purified and cultured on YMM (Yeast maintenance media) and checked for prelimenary identification, biochemical tests followed by probiotic characterization using acid and bile test. Results: The yeast counts were only obtained from litchi and orange but not in bread sample. The counts were 4.20, 3.3 and 0 log10cfu/g for litchi, orange and bread respectively with significant difference (P=.05). Isolated yeasts of 5 numbers were identified as Saccharomyces species and those were subjected for acid and bile tolerance test to check probiotic attributes. All the isolates showed tolerance to both acid and bile with significant difference. Conclusion: The isolated yeast strain possess some probiotic characteristics and use of probiotic yeasts by humans through food gives biotherapeutic value. PubDate: 2024-07-25 DOI: 10.9734/ejnfs/2024/v16i81499 Issue No:Vol. 16, No. 8 (2024)
Authors:Garima Dixit, Zeba Jamal, Akanksha Singh, Ritika Pandey Pages: 117 - 129 Abstract: Millets are the group of small seeded grasses that have various benefits. Millets are also known as super nutritious grain which have multiple health and nutritional benefits. Millets have versatility which can be used for various dishes and it is one of the sustainable choices for agriculture and has great impact on environment. The impact of millet on environment are an excellent source of nutrients and have outstanding characteristics related to climate adaptation. Thus, millets could contribute to achieving the Sustainable Development Goals (SDGs) set forth by the United Nations [1]. The aim was to assess the consumption of millets and to explore awareness about nutritional benefits of millets among young adults of Ayodhya district. The study participants were young adults between 18-32 years pursuing studies in various disciplines in Ayodhya district. Data regarding the awareness, consumption, opinion, knowledge, preferences and the taste of millets among young adults were collected using a Google questionnaire 100 responses were collected. Gender females are more aware about the benefits of millets and high education level shows they are more knowledgeable about benefits of millets. The majority of respondents heard bout millets but regularly did not consume them and also did not knew about difference of major, minor and pseudo millets categorically. Some people didn’t like the taste of it but knew the importance of millets. The purpose for the study and its potential contributions to understanding young adult’s awareness and behaviours towards millet products and a demographic pivotal in shaping future food trends and dietary habits. With the growing recognition of millets as nutritious, climate-resilient crops, understanding the factors influencing their acceptance and integration into diets is crucial for promoting sustainable food systems and improving public health. PubDate: 2024-07-25 DOI: 10.9734/ejnfs/2024/v16i81500 Issue No:Vol. 16, No. 8 (2024)
Authors:Owoidihe M. Etukudo, Ekerette E. Ekerette, Umoyen A. John, Thomas T. Luka, Bassey N. Samuel, Robinson U. Friday, Ntuen U. Raymond Pages: 130 - 141 Abstract: The global population surge increases the demand for daily protein requirements, emphasizing the need for cost-effective and readily available protein sources. The study investigated the amino acid, proximate, and mineral compositions of meat powders from four gastropod species (Archachatina marginata, Achatina achatina, Tympanotanus fuscatus, and Pachymelania aurita) procured from Offiong Market in Essien Udim Local Government Area of Akwa Ibom State, Nigeria. The samples were removed from their shells, and washed with deionized water and dilute acid. The meats were then dried at 65 – 70°C for 24 hours, ground into fine powder, and sieved to achieve uniformity in particle size. Amino acid, proximate, and mineral analyses were conducted. Significant differences (p<0.05) were observed in amino acid, proximate, and mineral compositions among the meat powders of the studied gastropod species. Most essential amino acids such as Leucine, histidine, isoleucine, phenylalanine, threonine, methionine, lysine, and valine were present. Proximate analysis revealed high protein and carbohydrate, and low fat and fibre contents among the gastropod species. Mineral analysis indicated high levels of Ca, P, Mg, K, and N, while Zn and Fe were significantly low across all species. The high protein and low fat and fiber contents suggest that gastropod meat powder could be used as additives for food fortification to meet the global demand for protein. PubDate: 2024-07-30 DOI: 10.9734/ejnfs/2024/v16i81501 Issue No:Vol. 16, No. 8 (2024)
Authors:Rachana M N, Ningaraj Belagalla, Jagadeesh M S, Shilpa Huchchannanavar, Srinatha; T. N., Somashekar K S, Aparna Srivastava, Manish Kapoor, Sanjay Hazarika Pages: 142 - 148 Abstract: Children, particularly those in rural areas, are among the most vulnerable to malnutrition, a silent emergency recognized by organizations such as the United Nations Children's Fund (UNICEF). This study delves into the complexities of undernutrition, specifically Protein Energy Malnutrition (PEM), among pre-school children aged 3-6 years in rural regions. The research aims to estimate the prevalence of PEM, identify associated factors, and analyze various feeding practices contributing to malnutrition. Data collection was conducted through survey methods, encompassing 3-6-year-old children, revealing alarming statistics. Findings from 20 article papers underscored that 27.96% of pre-school children were underweight, with 6.71% severely underweight. Notably, 42.78% of children lacking energy-dense foods, as per Recommended Dietary Allowance (RDA), experienced malnutrition. Additionally, more than one-third of children suffered from underweight due to PEM. The study highlights the elevated risk of malnutrition among children with low birth weights, shorter interpregnancy intervals, higher birth orders, and inadequate breastfeeding and immunization practices. These insights underscore the urgent need for targeted interventions to address the multifaceted challenges contributing to PEM among rural pre-school children. PubDate: 2024-07-30 DOI: 10.9734/ejnfs/2024/v16i81502 Issue No:Vol. 16, No. 8 (2024)
Authors:Ankit Pal, Ananda KR, Sunil Kumar, Sanjay Kumar Gupta, Anamika Sharma Pages: 149 - 155 Abstract: In India, in particular in rural regions, the Mid-Day Meal Scheme (MDMS) has been crucial in treating malnutrition and improving access to education for schoolchildren. The Mid-Day Meal Scheme's implementation and efficacy in the Bihar district of Arwal are both investigated in this study. this study highlights how significantly the Mid-Day Meal Scheme has improved the nutritional and academic outcomes of rural schoolchildren in Bihar while also highlighting areas that need more focus for programme improvement. A representative sample of rural schools was used to gather data using a quantitative methodology. By using many sorts of indicators, including attendance, dropout rates, and academic achievement, the study evaluated the nutritional and educational status of children. The result illustrate the benefits of the programme by showing improvements in height, weight, classroom hunger, enrollment, retention, attendance, and a decrease in dropout rates. On the other hand, assessments regarding academic ability and attention span were less favourable. When parents and instructors were asked about their opinions of the classroom hunger and attendance, both groups of people said that things had much improved. On the subject of academic achievement and attention span, differences were identified. The report highlights the need for additional study to fully comprehend the Mid-Day Meal Scheme's long-term effect. PubDate: 2024-07-31 DOI: 10.9734/ejnfs/2024/v16i81503 Issue No:Vol. 16, No. 8 (2024)
Authors:Niru Kumari, Amit Kumar Pandey, Ashutosh Singh Pages: 156 - 166 Abstract: "Shree Anna (Millets)" stands out as a viable contender in the search for wholesome and sustainable food solutions because it presents a nuanced strategy for tackling today's global food issues as well as the agrarian and nutritional aspects of millets, highlighting their capacity to change perceptions about food production. When it comes to harsh growing conditions, millets—a "nutri-cereals" crop that is compliant with climate change regulations—perform better than other grains like wheat and rice. These grains are meant to provide enough food that is both sufficient and nutritious, while also maximizing climate resilience, minimizing resource demands, and adapting to a variety of ecological conditions. Millets are renowned for their excellent nutritional value, which includes increased concentrations of calcium, magnesium, potassium, iron, manganese, zinc, and B complex vitamins, as well as balanced amino acids, complex carbs with a low GI, dietary fiber, and high-quality unsaturated fat. Additionally, they have a lot of bioactive phytochemicals. Because of these qualities, millets have become a long-term substitute for sustainable food production methods, protecting farmers' livelihoods and food security. The United Nations General Assembly has proclaimed 2023 as the "International Year of Millets" in an effort to increase awareness of millets as a crop and to highlight the importance of nutrient-rich crops for climate resilient agriculture. According to this study, millet grains provide similar and beneficial levels of different nutrients to primary cereal grains. PubDate: 2024-07-31 DOI: 10.9734/ejnfs/2024/v16i81504 Issue No:Vol. 16, No. 8 (2024)
Authors:Ail. Shirisha, B. Anila Kumari, T. Sucharitha Devi, Neela Rani Pages: 167 - 179 Abstract: Aims: This study investigates the optimization of popping parameters to enhance the nutritional profile of Kodo millet pops Study Design: Experimental design. Place and Duration of Study: The present study was conducted During 2023-2024 at Department of Foods and Nutrition, Post Graduate and Research Centre (PGRC), Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (India). Methodology: Kodo millet analyzed for physical parameters viz.Popping capacity, Bulk density, True density, Expansion ratio and popped ratio. Functional properties of Kodo millet grains such as Water absorption capacity, water solubility index, oil absorption capacity; and nutritional properties like moisture, fat, ash, crude fiber, carbohydrates, protein, energy, Starch; Minerals like Sodium, potassium, Iron, Zinc, Calcium. Results: The analysis revealed that in Kodo millet pops, physical parameters such as popping capacity, true density, and bulk density decreased. The popped ratio decreased notably for KM29 (14%, 18%, 22%), while the expansion ratio showed a decrease with increased moisture content. Functional properties like water solubility index and water absorption capacity significantly increased (p ≤ 0.05), whereas oil absorption capacity decreased significantly in KMC2514 (6.48%) and KMM2914 (78.70%).There was a significant decrease (p ≤ 0.05) in moisture content for KMM2914 (42.8%) and KMC2514 (50.5%), ash content for KMM2914 (7.6%) and KMC2514 (3.84%), crude fiber for KMM2914 (16.7%) and KMC2514 (15.6%), protein for KMM2914 (4.16%) and KMC2514 (0.41%), fat for KMC2514 (31.4%) and KMM2914 (30.81%), starch for KMM2914 (0.17%) and KMC2514 (0%), and energy for KMC2514 (5.73%) and KMM2914 (6.3%), whereas carbohydrate content increased significantly (p ≤ 0.05).Mineral analysis showed significant increases (p ≤ 0.05) in calcium, iron, zinc, and sodium content, while potassium content decreased significantly (p ≤ 0.05) in KMM2914 (50.57%) and KMC2514 (51.7%). PubDate: 2024-07-31 DOI: 10.9734/ejnfs/2024/v16i81505 Issue No:Vol. 16, No. 8 (2024)
Authors:Th. Nengparmoi, Anil Sheshrao Ghorband, Pragati Yadav, Rahul Sahu, S. Anbarasan, Vakiti Surender Reddy, Narinder Panotra Pages: 180 - 192 Abstract: Pearl millet (Pennisetum glaucum) is a resilient cereal crop with significant nutritional benefits, particularly important in arid and semi-arid regions. This review examines the processing methods and products derived from pearl millet, encompassing both traditional and modern techniques. The paper explores the nutritional and health impacts of processed pearl millet products, addresses the challenges in processing, and discusses future trends and research directions. Traditional methods such as fermentation and milling are compared with modern technologies like extrusion cooking and high-pressure processing. The review highlights the potential for new product development, including gluten-free and functional foods. Challenges in processing efficiency, quality control, and market acceptance are addressed, along with the need for sustainable processing methods. The paper concludes by emphasizing the importance of continued research and innovation in pearl millet processing to fully leverage its nutritional and economic potential. PubDate: 2024-08-01 DOI: 10.9734/ejnfs/2024/v16i81506 Issue No:Vol. 16, No. 8 (2024)
Authors:Sreejaya U, Krishnaja U Pages: 193 - 201 Abstract: Consumers are in search of foods that can be easily prepared and wholesome in supplementing adequate nutrients for a healthy life. The milkshake premixes were developed using jackfruit seed flour as the main ingredient to provide a nutritious food option to the population. Five different premixes were formulated with varying proportions of different ingredients and evaluated for their functional properties and sensorial attributes. Based on the results, three premixes (T1, T3 and T5) were selected as the best and evaluated for their proximate composition and storage stability. The premix T1 had more crude fibre (2.86%), protein (8.42 g/100g) and carbohydrate content (68.39 g/100g) than the other two premixes. The premix T3 had a good level of calcium (597.73 mg/100g). All the premixes had negligible amounts of fat (T1- 1.70%, T3- 2.03% and T5- 1.60%), which served as favourable attributes viz. prevention of rancidity and improved shelf life of the product. Microbial analysis of stored products was carried out to ascertain the shelf life of the products. There was no presence of fungal and coliform count detected during the 60-day of storage period. Hence the premixes can be stored up to a minimum of 60 days without any microbial contamination. Jackfruit seed flour incorporated food products have greater nutraceutical properties, which increases consumer acceptance. The instant milkshake premix development will provide more convenience in both domestic and commercial levels in packaging, handling, storage and preparation of milkshakes. PubDate: 2024-08-03 DOI: 10.9734/ejnfs/2024/v16i81507 Issue No:Vol. 16, No. 8 (2024)
Authors:Lakordor Vivian Lynrah, Chingakham Basanti Devi, Sagarika Choudhuri, Vidhya C.S., M. Niharika, Rashmi Singh, Shivam Kumar Pandey, Bal Veer Singh Pages: 202 - 228 Abstract: Obesity and related metabolic disorders have emerged as major global health challenges, affecting millions of individuals worldwide. The prevalence of these conditions has reached epidemic proportions, leading to increased morbidity, mortality, and healthcare costs. Food science plays a crucial role in addressing this complex issue by developing innovative strategies and interventions to promote healthier eating habits and prevent the development of obesity and its associated comorbidities. This comprehensive review explores the multifaceted role of food science in combating obesity and related metabolic disorders, focusing on key areas such as food formulation, processing, preservation, and fortification. We discuss the development of functional foods and ingredients that target specific metabolic pathways, as well as the application of novel technologies to enhance the nutritional quality and sensory appeal of food products. Additionally, we highlight the importance of consumer education and behavior change strategies in promoting healthy food choices and portion control. The review also examines the potential of personalized nutrition approaches, which leverage advances in nutrigenomics and metabolomics to tailor dietary interventions based on individual genetic and metabolic profiles. Furthermore, we explore the role of food science in developing sustainable and equitable food systems that ensure access to nutritious foods for all populations. By synthesizing the latest research findings and identifying gaps in current knowledge, this review provides valuable insights and recommendations for future research and policy initiatives aimed at harnessing the power of food science to combat obesity and related metabolic disorders on a global scale. PubDate: 2024-08-05 DOI: 10.9734/ejnfs/2024/v16i81508 Issue No:Vol. 16, No. 8 (2024)
Authors:Temidayo Emmanuel Olajugbagbe, Hope Yom, Safiya Sule Yusuf, Zahra Fatima Mann-Isah Pages: 229 - 236 Abstract: Although foods can be easily contaminated by naturally occurring microbes or pathogens by any means possible, safe eating is considered as a basic human right. In this study, the bacteriological quality of ready-to-eat (RTE) foods sold within the Baze University campus were assessed. Ready-to-eat food samples including spaghetti, fried rice, jollof rice, yam and moi-moi were bought from different major food vending sites to the student and staff community within the university. The Bacterial species were isolated from food samples and the isolates were identified using standard microbiological procedures. The ability of the isolates to produce hemolysins and lyse blood cells was investigated with hemolysis test and the antibiotic susceptibility pattern of the isolates was determined with the following antibiotics: Amoxicillin, Ampicillin, Tetracycline, Ciprofloxacin, Erythromycin and Gentamicin. The sensitivity and resistance of the isolates to these antibiotics were observed and recorded. A total of six (6) different bacterial species including Corynebacterium spp. (31.6%), Staphylococcus spp. (26.3%), Streptococcus (10.5%), Micrococcus spp. (10.5%), Lactobacillus spp. (15.8) and Micrococcus varians (5.3%) were isolated and identified. The isolates also showed varying reactions to hemolysis and some were highly resistant to common antibiotics, signaling their tendency to initiate foodborne illness. The study concluded that while these sites are necessary in meeting the needs of the university community, it is important that adequate safety measures be enforced to reduce the spread of pathogenic bacterial contaminants in RTE foods and enhance the wellbeing of consumers. PubDate: 2024-08-06 DOI: 10.9734/ejnfs/2024/v16i81509 Issue No:Vol. 16, No. 8 (2024)
Authors:Narmada Hidangmayum, G. Gomadhi, M. Ramasamy, S. Ejilane, K. Chitra, E. Rajeswari, K. Dhanalakshmi, G. Malathi, T Senthilkumar Pages: 237 - 246 Abstract: Shree Anna, an initiative dedicated to promoting the cultivation and consumption of millets in India, stands at the forefront of efforts to enhance nutrition and sustainability in agriculture. Central to its mission is the creation of the Millets Map of India, which showcases the diverse regions where millets are cultivated across the country. From Karnataka to Rajasthan, and Tamil Nadu to Uttar Pradesh, the map highlights the geographical spread of millet cultivation, emphasizing their nutritional value and environmental resilience. Through educational programs, farmer training, and consumer awareness campaigns, Shree Anna aims to underscore the nutritional benefits of millets while advocating for their sustainable cultivation. By fostering market demand and economic opportunities for millet farmers, the initiative seeks to create a more inclusive and resilient agricultural ecosystem. The Millets Map of India serves as a visual testament to the transformative potential of millets in promoting nutrition, sustainability, and food security in India's agricultural landscape. PubDate: 2024-08-07 DOI: 10.9734/ejnfs/2024/v16i81511 Issue No:Vol. 16, No. 8 (2024)
Open Access journal
[66 journals]
