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EAS Journal of Nutrition and Food Sciences

About Journal
“EAS Journal of Nutrition and Food Sciences” ISSN 2663-1873 (Print) and ISSN 2663-7308(Online) is monthly, peer reviewed, open access Academic and Research Journal which publishes Full Length Original Research Articles, Review Articles, Mini Reviews, Essays, Short Communications, Case Studies, editorial comments etc in all the fields of Nutrition and Food Sciences

Scope of Journal
The aim of the “EAS Journal of Nutrition and Food Sciences” is to promote excellence by providing a venue for academicians, Researchers and students to publish significant empirical and conceptual findings in all the fields of Nutrition and Food Sciences and their applied fields and share globally. Scopes: “EAS Journal of Nutrition and Food Sciences” publishes in all the fields of Nutrition and Food Sciences and their applied Antioxidants and Phytochemicals in Food, Food Processing Technology, Calorie Intake and Consumption, Carbohydrates and Fibers, Clinical Nutrition, Diets and Diseases, Eating Disorders, Food Chemistry, Engineering and Microbiology, Food Conservation and Preparation, Food Machinery, Food Packaging, Food Safety and Hygiene, Food Science and Technology, Grain and Oil Engineering, Healthy Eating Initiatives, Hormonal Regulations, Malnutrition, Maternal and Infant Nutrition, Nutrition Physiology, Nutrient Metabolism, Nutrition and Immunology, Obesity, Proteins and Amino Acids, Public Health Nutrition, Sensory Analysis, Sports Nutrition, Vitamins and Minerals

Latest Articles

Original Research Article
Promoting Some of Chad's Forgotten or Disappearing Traditional Foods
 Barnabas Kayalto, Abdelsalam Doutoum, Doloum Goumoung, Abdelsalam Tidjani
 EAS J Nutr Food Sci; 2025, 7(1): 22-28
 DOI: https://doi.org/10.36349/easjnfs.2025.v07i01.003
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Original Research Article
Physicochemical Properties, Flavor and Microbial Community of Clean Low-Temperature Daqu Originated from Synthetic Autochthonous Microbiota
 Hua Tang, Qingsong Liu, Hongmei Li, Xinxin Zhuo, Yujie Lu, Kaizheng Zhang
 EAS J Nutr Food Sci; 2025, 7(1): 10-21
 DOI: https://doi.org/10.36349/easjnfs.2025.v07i01.002
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Original Research Article
Performance Evaluation of Metal Silo and PICS bag for Maize Grain Storage against Insect Pest Infestation and Grain Quality
 Temesgen Deressa, Debela Diro, Gemechu Getachew, Girma Demissie
 EAS J Nutr Food Sci; 2025, 7(1): 1-9
 DOI: https://doi.org/10.36349/easjnfs.2025.v07i01.001
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Original Research Article
Nutritional Composition, Functional, Mineral, Microbial Count and Acceptability of Two Different Types Dakuwa (Local Snack) Produced from the Blends of Pearl Millet, Sorghum and Groundnut Paste
 Aminu Barde, Fatima Abubakar
 EAS J Nutr Food Sci; 2024, 6(6): 197-204
 DOI: https://doi.org/10.36349/easjnfs.2024.v06i06.006
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Original Research Article
Quality Characteristics of oil Extracted from three Local Varieties of Pumpkin (yar awo, yar bahaushiya and yar madana) Seeds
 Aminu Barde, Kabir Abubakar Adam, Fatima Abubakar, Maryam Abba Dawud
 EAS J Nutr Food Sci; 2024, 6(6): 205-210
 DOI: https://doi.org/10.36349/easjnfs.2024.v06i06.007
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Review Article
Peels of Edible Plants as Treasure Trove of Remarkable Nutraceutical Properties: Prospects for Medical Nutrition Therapy
 Adeoye Bayo Olufunso, Bolade Damilola Comfort, Adeyemi Funmilayo Elizabeth, Akinnawo Omowumi Olubukola, Adeshina Halliyah Celine, Adebayo Barakat Temitope, Onyeyiriuche Chinecherem Chibundo, Ajaere Sa
 EAS J Nutr Food Sci; 2024, 6(6): 184-196
 DOI: https://doi.org/10.36349/easjnfs.2024.v06i06.005
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Original Research Article
Formulation and Nutritional Quality of Complementary Foods Developed from Red Beans, Orange-Fleshed Sweet Potatoes and Peanut Flour
 Dongmo Djeuben Thalès, Marlyne-Josephine Mananga, Mbouché Fanmoé Marceline Joelle, Eyili Noah Joseph Karrington, Djeukeu Asongni William, Youogo Marlène, Mimboe Foé Celine, Dongmo Hygride, Tambo Tene
 EAS J Nutr Food Sci; 2024, 6(6): 171-183
 DOI: https://doi.org/10.36349/easjnfs.2024.v06i06.004
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CURRENT ISSUE

Volume-7 Issue-01 [2025]

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