Meat is a rich source of essential nutrients, including high-quality protein, bioavailable iron, zinc, and vitamin B12—nutrients often limited in plant-based diets. However, growing concerns surround the health impacts of meat consumption, particularly industrially processed meats that contain preservatives such as nitrates, nitrites, and high levels of sodium. These compounds have been associated with increased... more

Moisture sorption isotherm characteristics and shelf life of Ighu, a traditional food product derived from three cassava varieties processed using two indigenous methods in Isuochi (Umunneochi LGA, Abia State) and Udi (Enugu State), Nigeria was studied. The equilibrium moisture content (EMC) was determined using the static gravimetric method across water activity (aw) levels of 0.08... more

Decaffeinated coffee has developed into a commercial product of high economic value. Health reasons factor into consumer preference for decaffeinated coffee. The decaffeination process generally uses simple tools and methods, so the process becomes less effective and takes a longer time. Decaffeination of controlled maceration method with automatic reactor can optimize the decaffeination process or... more

Losses of grapes during the period of cold storage consist of microbiological and physiological spoilage, water evaporation and the consumption of organic substances for respiration. The main objective of this experimental study was to determine the influence of the character of respiration of grape berries during storage on the storability of the variety. During the... more