The objective of this review was to explore the status of value addition, the processing
methods and products that have been developed from African Indigenous Vegetables (AIVs) …

Active packaging based on biomaterials and essential oils is an alternate for plastic ones.
But, essential oils are chemically and physiologically labile, and they have strong scents …

Traditional African vegetables (TAVs) are an important component of an ecologically
sustainable approach to addressing food and nutrition security in Africa. This review aims to …

In the present investigation, fresh fenugreek leaves were blanched in water (80° C), steam
and water added with three chemicals namely potassium metabisulphite (0.5%), magnesium …

The effect of dried jackfruit powder on the extrusion of cornmeal was investigated for the
creation of a naturally flavored and nutritious expanded snack. Both ripe and unripe jackfruit …

Herbs are processed by drying to decrease the moisture content and therefore to inhibit the
growth of microorganisms, reducing the alterations during the storage and creating shelf …

Australian native fruits are well-adapted to local climate and have growing interest in their
nutritional and sensory qualities. Among the most highly produced are finger limes and …

The present study explores the nutritional value of different dark green leafy vegetable
(DGLV) varieties from Tanzania. Carotenoids, tocopherols, minerals, and phytates were …

Fruits and vegetables tend to deteriorate shortly after harvest due to their high moisture
content. The aroma, color, appearance, and nutritional properties of these products start to …

Seasonality in the availability of cowpea leaves has often limited their utilization and thus the
promotion of preservation techniques that convert the vegetables into storable and stable …