European Journal of Nutrition & Food Safety
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Chief Editor: Prof. Hans Verhagen
ISSN: 2347-5641
Frequency: Quarterly
Language: English
Open Access Peer-reviewed journal
Web site: https://www.sciencedomain.org/journal-home.php?id=30
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Recent Submissions
Item Development of Seaweed Based Value Added Products: Nutritional, Functional and Shelflife Properties(Ms. M. B. Mondal, 2024-12) KP, S; Nallakurumban, B; Vijayakumar, A; Kalaiselvan, A; Balaji, T.Seaweed (Ulva lactuca Spp.) is an edible marine alga. Due to its high nutrient content, seaweed was incorporated in many forms like powder and extract aiming to find out the best formulation for the production of seaweed-based cookies and beverages with better nutritional quality, consumer acceptability and shelf life of the seaweed-based products. Seaweed cookies and beverages were prepared by using the formulated seaweed mixtures by incorporating dry fine powdered for seaweed cookies preparation and seaweed extract for preparation of beverages and raw juices at different proportions with respective percentage of other raw ingredients. The developed seaweed cookies and beverages were subjected to sensory evaluation by an expert panel for the attributes, appearance, colour, aroma, texture, taste, flavour and overall acceptability using nine-point hedonic scales. The statistical analysis of variance (ANOVA) was used to compare the results in order to determine their significance level at P< 0.05. The findings showed that the prepared seaweed products differed significantly (P< 0.05) in terms of moisture, protein, fiber, ash, carbohydrate etc. The shelf life of the developed seaweed-based products was observed during storage period.Item Association between Socio-Economic Situation and Unhealthy Eating Patterns in Zempoala, Hidalgo, Mexico(Ms. M. B. Mondal, 2024-12) Martinez, MAS; Delgado, BR; Garnica, AR; Guerrero, BG; Becker, DP; Ledezma, JCR.Introduction: The relationship between economy and nutrition is crucial for understanding the rise in chronic diseases such as obesity and diabetes, especially in low-income countries. In Mexico, the cost of healthy foods and limited economic capacity foster low-quality diets focused on unhealthy foods. In communities such as Zempoala, Hidalgo, poverty and lack of nutritional education exacerbate this issue. It is essential to implement strategies that improve access to healthy foods, considering the economic and cultural determinants that affect dietary patterns. Methodology: This study analyzes how economic conditions influence unhealthy eating patterns in Zempoala. A sample of 70 participants was included, evaluating income, economic sufficiency, and consumption of fried foods, sugary beverages, and foods high in fats and sugars. Validated questionnaires and structured interviews were used, and data were analyzed with Stata 16, applying logistic regression to identify economic barriers and explore the impact of educational level and access to fresh foods. Results: The participants (44% male, 56% female) had an average age of 45 years, with basic education and an average monthly income of $4,500 MXN. Sixty percent reported economic difficulties that affected their diet, leading to increased consumption of unhealthy foods. Those with poorer economic conditions were 4.6 times more likely to consume these products. Conclusion: Economic hardship is associated with the consumption of unhealthy foods, limiting access to fresh and nutritious options. It is urgent to implement public policies that improve food security and promote healthy habits.Item Development and Evaluation of Carrot Powder-Enriched Pasta for Improved Dietary Health(Ms. M. B. Mondal, 2024-12) Panda, L; Devidarshini, C.Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrient rich pasta by using carrot powder and refined wheat flour. The developed products analyzed for their nutritional quality, sensory characteristics and storability using standard procedures. It was observed that the nutritional quality of all developed enriched pasta increased significantly (p<0.05) by increasing the level of supplementation of carrot powder with refined wheat flour. In sensory characteristics evaluation it was found that there was a significant (p<0.05) difference among the formulated pastas. Results indicated CP4 (refined wheat flour 65% with carrot powder 35%) pasta higher nutritional value i.e. moisture (8.72%), ash (2.26%), crude protein (11.85%), crude fat (1.39%), crude fiber (4.43%), carbohydrate (71.35%), calcium (84.32 mg/100g), iron (3.62 mg/100g), zinc (1.25 mg/100g), magnesium (71.56 mg/100g), phosphorus (114.17 mg/100g) and potassium (626.49 mg/100g) and CP1 had higher overall acceptability than all the formulated pasta and control (100% refined wheat flour) pasta. Formulated pasta products were obtained in acceptable category even after 60th days of keeping and stored in laminated pouch which showed lower significant changes in color.Item Shelf Stability of Tortilla Chips Enriched with Microwave Stabilized Wheat Bran(Ms. M. B. Mondal, 2024-12) Ashraf, S; Sood, M; Bandral, JD.This study investigates the effects of incorporating microwave-stabilized wheat bran into tortilla chips, focusing on nutritional, sensory, and storage-related characteristics. Tortilla chips were developed with varying wheat bran levels (0–30%) and evaluated for sensory attributes, moisture content, water activity, lipid stability, and microbial load over a 90-day storage period. Results showed that tortilla chips with 20% wheat bran achieved the highest sensory scores for taste, texture, and appearance, with overall acceptability reaching 7.8 on a nine-point hedonic scale. However, higher bran levels (25–30%) led to declines in sensory qualities, likely due to increased moisture content. Moisture and water activity ranged from 2.78% to 4.10% and 0.44 to 1.73, respectively, and both values increased with bran levels and storage time. The addition of bran also affected lipid stability; free fatty acid content rose from 0.44% in the control (T1) to 1.73% in the 30% bran treatment (T7), while peroxide values increased from 3.14 to 7.99 meq O?/kg over 90 days. Microbial counts followed similar trends, with the highest mean load of 2.18 × 10? cfu/g in the 30% bran formulation, yet all counts remained within acceptable limits. This study highlights the potential for wheat bran-enriched tortilla chips as a fiber-rich snack alternative, contributing valuable data for the formulation of healthier, shelf-stable snacks.Item Comparative Analysis of Nutrient and Anti-Nutrient Profiles in Complementary Foods formulated from Yellow Maize, Sorghum, Millet, and Soybeans fortified with Walnuts, Pumpkin Seeds, and Date Palm Fruits(Ms. M. B. Mondal, 2024-12) Izuakor, PN; Okoye, P-AC; Ekpunobi, UE; Nnaebue, KC; Madubuko, UA.The study evaluates and compares the nutrient and anti-nutrient profiles of complementary foods formulated from yellow maize, sorghum, millet, and soybeans, fortified with walnuts, pumpkin seeds, and date palm fruits. The raw materials underwent fermentation, sprouting, boiling, blanching, and toasting before formulation. Nutrisurvey 2007 software was used to optimize the food formulations, and a cost analysis was performed. Cerelac, a commercial complementary food, served as the control. The three complementary food formulations (CFF1, CFF2, and CFF3) were analyzed for proximate, mineral, vitamin, and anti-nutritional content using standard analytical methods and compared against the World Health Organization (WHO) and Codex Alimentarius standards. The results revealed significant (p<0.05) differences in nutrient composition between Cerelac and CFF. Protein content in CFF ranged from 10.30% (CFF1) to 11.80% (CFF3), closely matching Cerelac's 11.90% and aligning with WHO’s recommendation of 10–15% for optimal growth. Both Cerelac and CFF provide essential minerals and CFF formulations, particularly CFF2 and CFF3, demonstrate superior content in key minerals like calcium, magnesium, and iron, contributing to enhanced dietary adequacy. For example, iron content was significantly (p<0.05) higher in CFF2 (11.70 mg/100 g) compared to Cerelac (6.62 mg/100 g), meeting WHO’s daily requirement of 3.9 to 11.6 mg/100g. Vitamin B12 levels in CFF2 (4.69 µg/100 g) and CFF3 (4.43 µg/100 g) significantly (p<0.05) exceeded those in Cerelac (1.05 µg/100 g), surpassing the Recommended Nutrient Intake (RNI) of 0.9 µg/day. Phytate levels in Cerelac (4.78 mg/g) and CFF (3.45–4.36 mg/g) in CFF2 and CFF3 remained below the Codex Alimentarius threshold of 5 mg/g. These findings demonstrate that the complementary foods formulated from locally available raw materials are nutrient-dense, affordable, and meet key international nutritional standards, offering a viable alternative for addressing malnutrition in resource-limited settings.Item Development of Tricolour Chocolate from Powder Extract of Drumstick Leaves and Carrots(Ms. M. B. Mondal, 2024-12) Shambhavi; Mishra, ARK.Drumstick leaves and carrots need to be part of our diet and incorporating them into chocolate together leads to a newer innovation in the field of food science and technology. The formulated tricolour chocolate may provide us the convenience to have these important nutritional components and along with the acceptable taste we can achieve its utmost health benefits as well. Hence, the research leads towards the formulation of a newer combination of tricolour chocolate aims to provide convenience and added health benefits for human consumption.Item Combined Effect of Gamma Irradiation and Low Temperature Storage on the Microbial and Bio-chemical Quality of Sutchi Cat Fish (Pangasius hypophthalmus)(Ms. M. B. Mondal, 2024-12) Uikey, M; Bojayanaik, M; Ganachari, J; Fernandes, DJ; Banavath, SN; Naik, SNC; Dnyanoba, SC; Alandur, VS; Hiriyur, S.Gamma irradiation is known as an effective method to reduce microbial contamination in food products. Its application in seafood food not only enhances safety and quality but also extends shelf life, thereby minimizing post-harvest losses. This study focuses on evaluating the combined effect of low dose gamma irradiation and low-temperature storage on the quality and shelf life of fresh Sutchi Catfish (Pangasius hypophthalmus). The fish samples were subjected to different gamma irradiation doses (0.0 kGy, 1.0 kGy, 3.0 kGy, and 5.0 kGy) and then stored under refrigerated conditions (4°C) and frozen conditions (-18°C). Both non-irradiated and irradiated samples were periodically analyzed for microbial counts, including coliforms (total and fecal), total mesophilic bacteria, Salmonella, E. coli, and Staphylococcus aureus. The biochemical quality indices such as total volatile base nitrogen (TVB-N), pH, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) were also assessed at regular intervals. The findings revealed that the gamma irradiation and storage at low temperatures significantly (p < 0.05) reduced microbial populations, with higher irradiation doses resulting in greater reductions. Chemical quality indicators in irradiated samples were notably better maintained compared to the control samples under both storage conditions. The study concluded that combining gamma irradiation with refrigeration or freezing effectively minimized microbial loads and preserved biochemical quality. This approach extended the shelf life of the fish up to 21 days in refrigeration and 90 days under frozen storage conditions.Item Evaluation of Physical and Sensory Attributes of Cookies Formulated from Multi-Millet Based Composite Flours(Ms. M. B. Mondal, 2024-12) Ikade, AR; Kamble, K; Kad, VP; Salve, V; Shelke, G; Shaniware, YA.This study aims to investigates the influence of multi-millet flour incorporation on the physical, textural, color, and sensory attributes of cookies. Cookies were prepared using composite flours made from blends of whole wheat, sorghum, pearl millet, finger millet, and soyabean flours in the following proportions: (T1) 75:10:05:05:05, (T2) 75:05:10:05:05, (T3) 75:05:05:10:05, (T4) 60:15:10:10:05, (T5) 60:10:15:10:05, (T6) 60:10:10:15:05, (T7) 45:20:15:15:05, (T8) 45:15:20:15:05, (T9) 45:15:15:20:05, with 100% whole wheat flour as the control (T0). Substituting wheat flour with a millet flour blend reduced the cookies weight and spread ratio, while it increased the diameter and thickness. Textural analysis revealed a reduction in hardness, as evidenced by lower penetration and cutting forces, in cookies made with millet-based composite flours. As the proportion of millet increased, the cookies colour became darker, characterized by a decrease in lightness (L*) and yellowness (b*), and an increase in redness (a*). Sensory evaluation identified treatment T8 cookies as the most preferred, with improved scores for colour, appearance, texture, and flavour.Item Characterisation of Eggplant (Solanum melongena) Sauerkraut Stored in Sugar-Salt Osmotic Solution(Ms. M. B. Mondal, 2024-12) Ojo, MA; Ohijeagbon, OR; Ngoddy, LA; Ade-Omowaye, BIO.Eggplant (Solanum melongena), one of the most common food crops in the world, has been reported to be a source of nutritionally important phytochemicals that are of health benefits although there is a dearth of its harness in the diversity of diets. The study aimed at evaluating sauerkraut produced from eggplant during storage in a sugar-salt osmotic solution. The eggplant sauerkraut was produced by fermentation in 2.5% brine for 2 weeks and storage studies (28±2 ?C, 4 weeks) were conducted on the sauerkraut in 2.5% brine (sample A0), 1% sucrose in 2.5% brine (A1), 2% sucrose in 2.5% brine (A2) and 3% sucrose in 2.5% brine (A3). Selected parameters were monitored on the raw eggplant, freshly prepared and stored sauerkraut using standard methods in the literature. The pH, crude fibre, ash, protein and vitamin C contents of the raw eggplant were 6.50, 0.66%, 0.55%, 0.94% and 9.12 mg/100g, respectively. Storing the sauerkraut in osmotic solutions caused significant changes in the nutritional properties. The highest fibre and protein contents of 2.41 and 2.63%, respectively were recorded for sample A3 after four weeks of storage. Although the osmotic solutions provided a good medium for product stability, all the sauerkraut samples experienced a decrease in the vitamin C content with an increase in storage time. Sauerkraut stored in medium containing 3% sucrose (Sample A3) had the highest sensory scores in appearance, aroma, taste and overall acceptability and the best judgment in terms of saltiness and firmness among samples stored in sucrose-containing osmotic solutions. Storing eggplant sauerkraut in osmotic solutions can reduce postharvest loses, enhance dietary diversity, product stability, and availability of eggplant during off-season thus, contributing to achieving SDGs 1 and 2 (zero hunger and no poverty).Item Garett Ranking Technique to Determine the Factors Affecting Outside Eating Habits among Students(Ms. M. B. Mondal, 2024-12) Sahithya, S; Panwar, P; Saibhavani, G.Generally, “Eating out” refers to food that is prepared or purchased and consumed outside the home. Eating habits refers to what we eat, how we eat and why we eat. Outside eating habits were influenced by a wide range of complex and interrelated factors. To investigate the factors affecting the outside eating habits among the students the present has undertaken. To know their general profile, to assess the factors affecting outside eating habits and ranking the affecting factors based on Henry Garett ranking technique were the objectives of the study. For this investigation exploratory research design has chosen and google forms were used to collect data from students. A total of 220 responses were received through google forms from two community science colleges. The received responses were scored and analysed by using Garett ranking method. The results indicated that, most of the respondents belong to 18-22 years age group, similar per cent were pursuing graduation, more than half of the respondents prefer both home delivery and going to restaurants and the students preferring friends to go out with and eat. Respondents prefer to have evening snacks at outside. It was also found that peer group, special events and Taste/flavor were the major affecting factors simultaneously religion, eating disorder and advertisement were the least influencing factors to eat outside.Item Identification of High-Sugar Dwarf Coconut Varieties for Coconut Water-Based Sugar Production in Côte d'Ivoire"(Ms. M. B. Mondal, 2024-12) Anselme, AL; Serges, DBT; Engueran, DK; Françoise, KN; Cynthia, OGE; Louis, KKJ; N’klo, H.Coconut cultivation is a vital cash crop with significant potential for employment generation, particularly for youth and women. Its diverse applications in the agro-industry include the use of coconut water for consumption (beverage) and the production of sugar suitable for diabetic diets. This study aimed to identify high-sugar-yielding dwarf coconut varieties in Côte d'Ivoire. Ten dwarf cultivars were selected from the international collection, and a total of 150 nuts, 9-month-old nuts were harvested from 50 randomly selected trees (3 nuts per cultivar), were analyzed. Biochemical parameters, including Brix level, dry matter, pH, reducing and total sugars, and macronutrient content, were determined using standard methods. Among the varieties, the Malayan Red Dwarf exhibited the lowest dry matter content (6.22±0.32%), while the Sri Lanka Green Dwarf had the highest (7.46±0.05%). All cultivars exceeded the Codex Alimentarius 2022 standard of 5.0% Brix, with green cultivars such as Tacunan Green Dwarf, Thailand Green Dwarf, Brazil Green Dwarf, Pilipog Green Dwarf, and Sri Lanka Green Dwarf showing total soluble solids values close to or above 7. In conclusion, these high-Brix cultivars are suitable for coconut water sugar production.Item Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)(Ms. M. B. Mondal, 2024-12) Alimi, JP; Akanni, AA; Aina, JA; Ashonibare, AR; Kurrah, AG; Okparavero, NF; Okunade, SO.Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, this research assessed the quality attributes of bread produced with blends of flour from cassava, Bambara groundnut and wheat. Wheat flour was obtained from production line while low postharvest physiologically deteriorated cassava root (IITA-TMS-IBA011368) and Bambara groundnut were processed into HQCF and Bambara flour, respectively. The flours were blended together as depicted by D-Optimal mixture using Design Expert software (Version 12.0) and total of sixteen (16) samples were generated. The bread baked with the blended flours were analyzed for physical, proximate, sensory and microbiological properties. Range of value for crusts’ lightness (L*), redness-bluishness (a*), yellowness-greenness (b*), browning index, crumb density, crumb porosity, loaf weight and overall acceptability was 29.57-39.52, 0.10-3.96, 8.28-15.27, 0.36-0.41, 0.15-0.29, 0.45-0.52, 56.30-66.30 g and 5.60-7.38, respectively. Moisture, ash, crude fibre, fat, crude protein, carbohydrate and energy value ranged from 1.26-1.87%, 0.31-0.59%, 7.25-26.56%, 4.46-9.91%, 30.98-56.34% and 314.51-415.67 kcal. Crumb elasticity, softness, crust appearance, color, flavor, taste and overall acceptability was 5.12-7.64, 4.96-7.88, 5.68-7.52, 6.28-7.36, 5.84-7.72, 5.44-7.72 and 5.60-7.96. The bread samples were acceptable sensorially as adjudged by the panels. Lower count (load) of viable organism found in composite bread was due to the lethal effect of baking temperature and good hygiene practice. Bread of acceptable quality was produced with blends of flours from cassava, Bambara groundnut and wheat but the optimized ingredient blend formulation obtained was high quality casava flour of 15.10%, wheat flour of 63.67% and Bambara nut flour 21.23% while the calculated desirability was 0.53.Item Role of Micronutrients in Preventing Chronic Diseases: A Review(Ms. M. B. Mondal, 2024-12) Pandarinathan, S; khatri, A; Niharika, M; Karthikeyan, K; Jagadeesan, R; Mohapatra, R; Jena, JP.Micronutrients, including vitamins and minerals, are essential nutrients required in small quantities but play a critical role in the prevention and management of chronic diseases. These nutrients are integral to various physiological processes, such as immune function, antioxidant defense, enzyme activity, and gene regulation. Deficiencies in key micronutrients, such as Vitamin D, iron, zinc, and folate, have been linked to increased risks of cardiovascular diseases, diabetes, neurodegenerative disorders, and cancer. Recent research highlights the synergistic effects of micronutrients, where combined nutrient intake enhances bioavailability and effectiveness, emphasizing the need for diverse dietary patterns like the Mediterranean diet. Advances in nutrigenomics and personalized nutrition have shown promise in tailoring dietary interventions based on individual genetic profiles, optimizing the preventive impact of micronutrients. The development of functional foods and biofortification of crops presents sustainable solutions to combat micronutrient deficiencies in resource-limited populations. Emerging trends in supplementation, such as high-dose Vitamin C in cancer therapy and magnesium in managing metabolic syndrome, indicate potential therapeutic roles for micronutrients beyond basic nutrition. However, challenges remain, particularly in assessing nutrient bioavailability and addressing confounding factors in epidemiological studies. Ethical considerations in clinical trials and the limitations of current research methodologies call for more comprehensive, long-term studies to better understand the complex interactions between micronutrients and chronic disease prevention. Sustainable agricultural practices and policies focused on enhancing the micronutrient content of foods are important for addressing global nutrition challenges. As research progresses, leveraging new technologies for more accurate nutrient assessment and targeted interventions will be essential in reducing the global burden of chronic diseases. By integrating scientific advancements with public health strategies, there is potential to improve population health outcomes through optimized micronutrient intake. This comprehensive approach highlights the importance of focusing on both individual dietary interventions and broader food system changes to effectively harness the benefits of micronutrients in chronic disease prevention and management.Item Comparative Analysis of Phytochemical Composition, Proximate Content and Heavy Metal Contamination in Naturally and Calcium Carbide-Ripened Bananas(Ms. M. B. Mondal, 2024-12) Chinagorom, Ibeachu P; Kingdom, DL; Josiah, HS.The use of artificial ripening agents, particularly calcium carbide, in fruits such as bananas has raised concerns about their impact on nutritional quality. This study compared the phytochemical composition, proximate analysis, and heavy metal contamination of naturally ripened (NR) and calcium carbide-ripened (CR) bananas and analysed the adverse risk associated with the consumption of calcium carbide -ripened bananas. Mature unripe bananas obtained from the Institute of Agricultural Research and Development (IARD) were divided into two groups: one ripened naturally (NR) at room temperature and the other ripened using calcium carbide (CR). Phytochemical analysis detected phenols, alkaloids, flavonoids, tannins, saponins, and terpenoids in both groups, but with significant differences in concentration. Notably, cyanogenic glycoside and oxalate levels were higher in CR bananas (7.0 × 10??% and 1.82%, respectively) compared to NR bananas (6.0 × 10??% and 0.50%). Additionally, NR bananas showed higher concentrations of flavonoids (11.64%), alkaloids (4.50%), saponins (9.84%), and tannins (7.5 × 10?4%), indicative of high antioxidant properties. In contrast, CR bananas had reduced levels of these compounds (10.22%, 4.2%, 6.41%, and 3.16 × 10?4% respectively), suggesting decreased antioxidant potential. Proximate analysis revealed that CR bananas had higher moisture content (82.05%) compared to NR bananas (79.83%). However, NR bananas contained higher levels of protein (1.88%), carbohydrate (19.68%), and fiber (2.40%). Heavy metal analysis identified elevated phosphorus levels in CR bananas (184.5 ppm), exceeding the FAO's permissible limits (80–120 ppm). In conclusion, our findings highlight the potential nutritional compromises and safety risks associated with calcium carbide-ripened bananas. The study emphasizes the need for strict regulation of artificial ripening agents to protect consumer health.Item Proximate, Vitamin and Antinutritional Content of Fresh and Roasted Tympanotonus fuscatus Harvested from Bundu Creek, Rivers State, Nigeria(Ms. M. B. Mondal, 2024-12) BG, I; FN, O; OO, I; D, E; BA, A.fuscatus (periwinkle) is an invertebrate of the gastropoda class, dominantly found in brackish waters of tropical and subtropical regions. This study compared the nutritional and anti-nutritional content of T. fuscatus from Bundu Creek, and the impact of processing on its nutritional and anti-nutritional parameters. Fresh and roasted T. fuscatus samples were purchased from fishermen at Bundu Creek Port-Harcourt, Rivers State. Fresh T. fuscatus were deshelled using a clean plier and fleshy portion was collected and washed with distilled water whereas, roasted samples were placed in an oven at 106°C for 2hours. Both samples were homogenized using a preheated mortar and pestle which further proceeded for analysis. Proximate composition, anti-nutrients, minerals and vitamin contents were determined using standard analytical procedures. The percentage proximate composition showed that roasted periwinkles were significantly (p<0.05) higher in protein (58.57±0.29% -13.90±0.03%), lipid (5.50±0.00%- 2.26±0.03%), carbohydrates (11.64±0.09%-5.10±0.03%), ash (10.80±0.06%-5.73±0.03%) and crude fibre content (5.54±0.16%-2.84±0.08%) when compared with fresh samples which had an increased moisture content (7.94±0.04%-70.19±0.05%). The anti-nutritional component saponins was significantly (p<0.05) increased in roasted samples (15.28±0.01%-3.80±0.00%) when compared with fresh samples. There was no measurable trace of Cyanogenic glycosides in both states. The roasting process significantly (p<0.05) reduced the presence of oxalate, phytate and flavonoids. For mineral content, Zinc, Iron, Magnesium and Phosphorus were significantly (p<0.05) higher in roasted samples than Calcium. No significant difference was observed in vitamin content for the fresh and roasted samples. This research has shown that processing generally, helped to amplify the nutritional properties of T. fuscatus.Item From Grain to Gut Health: Ragi Milk Extraction and Probiotic Product Development(Ms. M. B. Mondal, 2024-12) Murari, B; Singh, R.This study aimed to optimize ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Ragi grains were pre-treated through soaking, germination, and drying to enhance milk extraction efficiency. Probiotic products, including ragi curd, ice cream, and ambli, were formulated and evaluated using sensory and nutritional analyses. The physical properties of ragi, such as uniform size, high density, and sphericity, underscored its suitability for food processing. Proximate analysis showed that ragi grains, compared to ragi malt, had lower moisture and higher fat and fibre content, enhancing storage stability. Sensory evaluations indicated that ragi curd was well-received, while ragi ice cream and one version of ragi ambli were particularly favoured for taste and overall acceptability. This research contributes to the development of nutritious, sustainable plant-based dairy alternatives, promoting millet consumption.Item Formulation and Nutritional Evaluation of Extruded Vermicelli from Browntop Millet(Ms. M. B. Mondal, 2024-12) CA, R; S, SB; TE, N; KB, S; P, B; Vijayalaxmi, KG.The rising awareness of health benefits associated with millets has led to the increased interest in utilizing them for value-added food products. Browntop millet (Brachiaria ramosa), a highly nutritious, drought-tolerant grain, is one such millet that is rich in fiber, protein and essential micronutrients like iron and zinc. This study focuses on the development of extruded vermicelli from browntop millet to create a convenient, nutrient-dense alternative to traditional refined wheat products. Blends of browntop millet flour with whole wheat flour were developed that indicated the vermicelli with 50 per cent browntop millet (T2) demonstrated enhanced nutritional properties, including a significant increase in fiber (4.45 g), protein (14.48 g), fat (1.48 g) and essential minerals such as iron (4.51 mg), zinc (4.44 mg) and copper (0.58 mg) when compared to the conventional counterpart. Despite the improved nutritional profile, the browntop millet vermicelli also exhibited higher levels of antinutritional factors, such as phytic acid (1039.78 mg/100 g) and polyphenols (186.05 mg/100 g). The product displayed favourable cooking qualities, with a cooking time of 7.15 minutes and a cooking loss of 12.24 per cent. Consumer acceptability revealed acceptance in key attributes, including flavour, consistency and appearance. Over a 90-day storage period, the millet-based vermicelli exhibited lower bacterial counts (2.58 × 104 CFU/g) compared to the control sample (3.08 × 104 CFU/g), while yeast and mold levels remained within acceptable limits. Although there was gradual increase in moisture, free fatty acids and peroxide values during storage, these remained within permissible limits, indicating good storage stability. The development of browntop millet-based extruded vermicelli offers a promising, health-oriented option for consumers, catering to the increasing demand for convenience foods that support both nutrition and convenience.Item Investigation into the Effects of Storage on Mineral and Nutritional Content of Fresh and Cured Kolanut (Cola nitida)(Ms. M. B. Mondal, 2024-06) Onifade, GS; Olowookere, DA; Malomo, SAThis study evaluated the effects of storage on nutrient contents of fresh and cured kolanuts (Cola nitida). The cured nuts were divided into two groups with first and second groups cured for one and two months, respectively before storage at room temperature (25-27 oC). The samples were then evaluated for their proximate, mineral and vitamin compositions. The results showed that the fresh nuts had higher moisture (68.22 g), copper (2.40 mg) and zinc (35.80 mg) contents than the cured nuts. However, the two-month cured nuts had high amounts of all nutrients but low copper (0.80 mg) and zinc (1.20 mg). The storage process did not significantly (p>0.05) cause any loss in the nutritional contents (crude protein, crude fat, crude fibre, ash, carbohydrate, gross energy, vitamin B2, vitamin B3, vitamin C, caffeine, calcium, magnesium, potassium, sodium, manganese, iron, copper and zinc) of the stored kola nuts. This indicated that the kolanuts could be cured for up to two months and undergo storage at room temperature while maintaining the qualities like the fresh nuts. This would therefore, encourage the shunning of panic selling of the nuts and preservation of its extracts for the production of functional foods.Item Nutritional and Quality Content of Biscuits Made from Plantain, Chara Pona Fish, and Acha Flour Blends(Ms. M. B. Mondal, 2024-06) J.A, A; B.M., Y; D.S, O; A.A, O; F.O, B; M., T.The high cost and demand for wheat flour necessitate exploring alternative ingredients like acha and plantain. Combining these with chara pona fish flour could enhance the nutritional value of biscuits while promoting the utilization of underused crops. Plantain (Musa balbisiana,), charapona (Labeorohita) fish flour and acha (Dititaria exilis) based biscuits were produced. Plantain and acha flours were substituted in acha flour at 5:5, 10:5, 15:5, 15:10 and 15:15% with 100% wheat, acha and plantain flours respectively as controls. The biscuits were then evaluated for the proximate composition, minerals and vitamins and sensory properties. The result of the study indicates the break strength and thickness increases while diameter, volume, weight and density of the biscuits samples decreased as the level of plantain and fish flour blends increases. The bulk density decreased whereas the foaming capacity, water absorption capacity and oil absorption capacity of the blend flours increased with increasing level of inclusion. The crude protein, fat, ash and crude fibre content increased while moisture and carbohydrate decrease from 77.46-67.76 with increase substitution of plantain and fish flour. The potassium and calcium increased from 208.17-325 mg/100g while magnesium decreased from 34.06 to 33.97 with addition of plantain and fish flour. Vitamin A, vitamins B1, and B2, of the flour blends biscuits increased from 0.61-0.86, 0.43-0.65 and 0.12-0.18 mg/100g respectively with increase in the level of plantain and fish flour. The acha-plantain and charapona fish blends biscuits were more acceptable up to 15:15%, but most of it was preferred at 75:15:10% added plantain, charapona fish and acha flours blends. The plantain and charapona fish flour could be used to enrich the quality of food products.Item Underutilized Vegetable Crops: Potential Sources of Nutrition and Livelihood Security(Ms. M. B. Mondal, 2024-06) P., P; S., SL; N., VL; A., M.S; V., V; B., G; K., KC; M., R.P; M., ASW; U., U.Vegetables are essential components of a balanced diet, offering a myriad of nutrients crucial for maintaining health and preventing diseases. Vegetable has low calorie counts and high fiber content, they aid in weight management by promoting satiety and controlling appetite. Underutilized vegetable crops are ones that are not widely cultivated and consumed compared to other vegetable crops. Underutilized vegetables play a significant role in enhancing dietary diversity, supporting local food systems, and fortifying food security. Cultivating underutilized vegetables enhances the biodiversity, resilience, and sustainability by reducing reliance on a limited range of crops, especially in the face of environmental challenges like diseases, pests, and climate change. Underutilized vegetables contribute to agricultural biodiversity, cultural heritage preservation, and economic opportunities for small-scale farmers. Embracing and promoting the cultivation, consumption, and conservation of underutilized vegetables are imperative for sustaining diverse diets, supporting sustainable agriculture, and addressing malnutrition and micronutrient deficiencies.