Milk is one of the most familiar words to individuals of all age groups whose essential
requirement ranges from neonates to senior citizens. It has become an unforgettable part of …

Over the years, concentrated efforts have been directed toward the improvement of
desirable characteristics and attributes in peanut cultivars. Most of these breed improvement …

Ultra-sonication (US) at varying intensities (200 W, 300 W and 400 W) and hydrodynamic
cavitation (HC) at increasing pressures (6 bar, 8 bar and 10 bar) on freshly extracted peanut …

The need to improve and enhance the nutritional quality of locally made foods (bakery and
confectionaries) cannot be overemphasized. This study set out to meet this need by …

Worldwide peanuts are often thermally processed before consumption, which might alter its
bioactive composition and toxicity. The presented work explores the effect of processing …

The aim of the study is to investigate the composition of the oil content and the fatty acids in
different varieties (ie NC-7, Batem-5025, Osmaniye-2005, Sultan, and Halisbey) of peanut …

Many phenolic compounds serve as natural antioxidants by preventing food oxidation and
oxidative stress in the body. In this study, antioxidant compounds were extracted from five …

Flat bread is a popular staple food consumed in India prepared from whole wheat. This
research is an attempt to add peanut (Arachis hypogaea) flour (10–40%) prepared by …

Childhood malnutrition persists in low-income countries due to inadequate diet diversity and
nutrient density. For seasonal crops, consumers make food substitutions based on price …

This study was conducted to assess the physicochemical properties and fatty acids content
of three Sudanese edible vegetable oils (sesame, sunflower and peanut). The qualitative …