University students may be vulnerable to food insecurity (FI) due to lower purchasing power, increasing housing and food costs. Due to economic crisis affordability may be low. The purpose of this article is to review the food insecurity in university students. This is a mini review on a few papers, research and articles according to …

Food Insecurity in University Students: A Mini ReviewRead More

The production of jaggery and treacle from fermented Caryota inflorescence sap presents significant challenges. This study aimed to evaluate the effectiveness of extracts from the leaves, bark, and flowers of Acronychia pedunculata in inhibiting the fermentation of Caryota urens inflorescence sap and to determine the most effective part and concentration for this purpose. Essential oils …

Effect of Ankenda (Acronychia pedunculata) Extract as a Fermentation Inhibitor in Tapped Inflorescence Sap of Kithul (Caryota urens) in Sri LankaRead More

Fruits are an important source of vitamins, antioxidants, and other essential nutrients for human health. Despite recommendations from the World Health Organization, average per capita fruit intake is still below optimal levels in many countries, particularly in Asia and Africa. This review highlights the nutritional benefits of fruits and explores the factors influencing consumption patterns, …

Fruits as a Cornerstone of Human HealthRead More

Proper classification of harvests is crucial to maximize crop yield, ensure high-quality exports, and optimize storage conditions. This study presents the development of a real-time image processing algorithm to detect the maturity stage of scotch bonnet peppers (Capsicum chinense) using Convolutional Neural Networks (CNNs). The algorithm classifies the peppers into three stages: unripe, moderately ripe, …

Maturity Detection of Scotch Bonnet Pepper (Capsicum chinense) using Image ProcessingRead More

Buttermilk is a fermented dairy product that contains probiotics and avocado is a nutrient-rich fruit. The focus of this study was to develop a buttermilk beverage with Avocado pulp to increase consumer acceptability. Different concentrations (T1 = 0%, T2 = 10 %, T3 = 15%, and T4 = 20% w/w) of Avocado pulp were extracted …

Formulation & Shelf Life Evaluation of Avocado (Persea americana) Pulp Incorporated Instant Buttermilk BeverageRead More