Street foods are a significant contributor to food processing industries as they serve the ready to eat food of different varieties, tastes, flavors, functionalities and sensory characteristics. Since, street foods form the part of an unorganized sector involving a large number of manpower engaged in this business, this sector has high significance especially in the developing world including India. The quality of street foods especially related to food safety parameters, therefore, remains as a major cause of concern for regulating agencies. In order to ensure that street food vendors offer f ..read more

Fruits and vegetables are nutrient-dense foods that are high in fiber, vitamins, minerals, and other bioactive substances. Fruits and vegetables are essential sources of dietary fiber and micronutrients and are a part of a balanced diet that aids in the prevention of serious diseases. In addition, the FAO stated that "increasing fruit and vegetable consumption is currently a major public health challenge." The declaration was created in response to the widespread micronutrient deficiency that results in nutritional illnesses such compromised immune systems, birth deformities, mental and physic ..read more

Despite efforts made so far, food insecurity is a critical challenge in Ethiopia. Still, large numbers of people are suffering from chronic food shortage. This study was conducted in Zala district, Gofa Zone, Southern Ethiopia to investigate household food insecurity status, its determinants and coping mechanisms at household level. A three-stage sampling technique was used to select the study district, kebeles, and sample respondents. The quantitative data was collected from 183 households through household survey questionnaire and the qualitative data from 9 Key Informants and 4 Focus Group ..read more

Sorghum, being used as a staple food with many kinds of bioactive compounds, is one of the four types of used cereal around the world. Sorghum is also an important raw material for the food industry, such as a brewing material. Germination can lead to a change of bioactive compounds, and then change the    biological activities and flour physicochemical properties of sorghum grains. This review aims to analyze and summarize the effects of bioactive compounds and the flour physicochemical properties of sorghum grains. Germination reduces the total starches, proteins, and lipid substan ..read more

In Ethiopia, particularly in Hadiya Zone, rural households combine diverse portfolios of activities in their pursuit of improving food security. The aim of the present study was to examine the impact of diversifying livelihoods on the food security of rural households in the southern region of Ethiopia. The present study utilized a sample of 194 respondents, from whom both qualitative and quantitative data were collected and analyzed. Focus group discussions, key informants and interview schedule were used to collect the data. Descriptive statistics and multinomial logit were employed to analy ..read more

Currently, juice concentrates are produced by extracting water from freshly squeezed juice. To extract water from freshly squeezed juice, one of the following methods is used: evaporation, freezing of water, or the use of diaphragms. When evaporating, freshly squeezed juice is heated in a vacuum in special trays, but not to the boiling point, since boiling the juice will destroy all its useful substances. The mass, obtained after evaporation is more like a viscous jam: honey or thick syrup. When water freezes, the water is removed by cold. When using diaphragms, freshly squeezed juice is passe ..read more

The enzyme involved hydrolysis is dealing with disintegration of the complex compounds through utilization of enzymes (or the source of enzymes) followed by the reaction with water. The present attempt is dealing with analysis of influence of chemical protein- extraction reaction, and hydrolysis through the use of enzymes (Alcalase, Papain and Pepsin) on the functional-properties, activity of antioxidation and composition of amino-acids of the protein contents of black soldier fly (BSF), Hermetia illucens (L). Hydrolysate derived through the alcalase was reported for the most significant ..read more

This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory qualities and near composition (moisture, protein, fat, ash, and carbohydrate). The findings demonstrated that, with the exc ..read more

Black rice has a mild, nutty flavour comparable to brown rice and often turns dark purple when cooked. It is high in iron, vitamins, and antioxidants and is also known as "forbidden rice". Rice (Oryza sativa L. indica) is the world's most primary grain, providing consistent food for about half of the world's population. More than two billion people in Asia consume 80% of their energy through rice, which has 356 Kcal of energy starch, 8.89 g of protein, 3.3 g of fat, and 2.2 g of fibre per 100 g. It's become useful to derive medication from functional food. Black rice, Oryza sativa, is a very n ..read more

The banana heart is considered an unconventional food plant and is rich in nutrients and bioactive compounds. The aim of this study was to evaluate the effect of Heat Treatment (HT) on the proximate composition and phenolic content in flours obtained from different parts of the banana heart: bracts, Mangará and Flowers, with a part submitted to HT (bleaching for 3 min). Samples with and without HT were dehydrated (45°C/24h) and ground to obtain the respective flours. The contents found varied from: ashes (9.43 - 12.98%), proteins (14.33 - 26.02%), lipids (2.33 - 5.01%), carbohydrates (17.92 ..read more