The growing emphasis on dietary health has facilitated the development of plant‐based
foods. Plant proteins have excellent functional attributes and health‐enhancing effects and …

Background and objectives More than 2 billion people suffer with malnutrition arising from
dietary protein and micronutrients deficiencies. To enhance the dietary nutrient quality, the …

Millets are group of underutilized cereal crops with higher nutritional values. The present
investigation used different classes of minor millets, including barnyard (sava), little (kutki) …

To explore the effect of plant protein hydrolysate (PPHS, soy and pea protein hydrolysate)
on the characteristics of low‐fat Mozzarella cheeses (LFCs), samples incorporating PPHS …

Variety is one of the major factors that influence food product making potential of soybeans.
The present study was aimed to investigate the qualities of tofu prepared from eight popular …

BACKGROUND The present study examined the potential for 'Smart Food'with respect to
contributing to the Sustainable Development Goal 2 of ending malnutrition by 2030, using a …

Chemical, physico-chemical and sensory properties of yoghurt and yoghurt simulates
produced from blends of cow milk and coconut milk were investigated to produce a value …

Microbiological quality and proximate analysis of locally produced soymilk drinks sold in
Calabar Metropolis; a public health as Page 1 Microbiological quality and proximate …

The study is aimed at estimating the possibility of using pomegranate peel extracts as a
natural food preservative which was investigated in fish samples. All the extracts (cold water …

In this study, the possibility of producing a cheese-like product from the partial substitution of
soy milk with almond milk was investigated. The extracted almond milk was mixed with soy …