International Journal of Nutrition and Food Sciences

Volume 10, Issue 4, July 2021

  • Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours

    Umer Asrat Yasin

    Issue: Volume 10, Issue 4, July 2021
    Pages: 78-85
    Received: 18 May 2021
    Accepted: 5 July 2021
    Published: 13 July 2021
    Abstract: Injera is fermented, leavened, flat and round pancake-like Ethiopian traditional bread, and made from cereals like teff, wheat, barley, sorghum, maize or a combination of some of these cereals. This study was conducted to investigate the effect of blending ratio and fermentation times on the textural and eye /hole/ characteristics of injera prepare... Show More
  • Assessment of Knowledge, Attitude, and Practice of Type 2 Diabetic Subjects in a Tertiary Care Hospital

    Sornalatha K., Rajalakshmy P., Sujatha T.

    Issue: Volume 10, Issue 4, July 2021
    Pages: 86-88
    Received: 27 March 2021
    Accepted: 10 June 2021
    Published: 16 July 2021
    Abstract: DM is one of the most common chronic conditions in human history. DM can occur at any age. Type 2 DM is most common at 50-70 years of age, affecting both sexes equally. The purpose of this study is to assess the Knowledge, Attitude, and Practice on the diabetes of type- 2 diabetic subjects in Puducherry population. The reasons for increase in the p... Show More
  • Consumers’ Perspective for the Betterment of Street Food and Women Food Vendors in Kolkata

    Parvin Anjum Wara, Nayak Binata

    Issue: Volume 10, Issue 4, July 2021
    Pages: 89-94
    Received: 10 August 2021
    Accepted: 23 August 2021
    Published: 30 August 2021
    Abstract: Like all other city of India, street foods are widely used in Kolkata. Without any formal establishment street food mainly comprises unorganized food vending where cooked food may be served. Street foods are easily available and affordable to consumers, so it is highly popular to all age group specially in urban area. The objective of the study was... Show More