Research Journal of Food Science and Nutrition

University students often exhibit poor dietary habits that compromise their physical health, cognitive function and overall well-being. This descriptive cross-sectional study adopted a multi-stage sampling technique to select 436 students, aged 22.0±2.8 years, to participate in a study assessing food consumption patterns among undergraduate students of the... Continue here

Gluten-free bakery products often lack protein, fibre, and micronutrients because they do not contain wheat or other gluten-rich cereals. These deficiencies can be addressed through targeted fortification during formulation. This study aimed to develop nutrient-enriched gluten-free scones using blends of orange-fleshed sweet potato (OFSP), lima bean, and sorghum... Continue here