Background: Basundi is a traditional concentrated milk sweet commonly prepared with added sucrose. Aims: To optimise the formulation of experimental basundi by evaluating the levels of stevia, erythritol and a stabiliser blend using response surface methodology (RSM) and to evalu...
Open access
Research Article10.9734/ejnfs/2026/v18i102177
The present investigation was undertaken to evaluate different mango cultivars for the preparation of a ready-to-serve (RTS) beverage and to assess changes in its physicochemical and biochemical characteristics during storage. Ten mango cultivars, viz., Totapuri (T₁), Amrapali (T...
Open access
Research Article10.9734/ejnfs/2026/v18i102176
Millet processing generates substantial quantities of underutilised by-products, including bran, husk, seed coat, germ fractions, broken grains and lignocellulosic residues. Although these materials are commonly discarded, burned or used as low-value feed, they contain valuable d...
Open access
Research Article10.9734/ejnfs/2026/v18i102175
Kodo millet (Paspalum scrobiculatum) is a nutrient-dense millet grain classified among difficult-to-dehull millets; however, its wider commercial utilisation remains severely constrained by a tightly adhered multilayered husk and high susceptibility to grain breakage during dehul...
Open access
Research Article10.9734/ejnfs/2026/v18i102174
Background: Malnutrition remains a major concern among children under five in Cameroon's Far North, where climatic shocks, insecurity, disease outbreaks, food insecurity, and constrained humanitarian resources affect nutrition conditions. Aims: This study analysed recent trends i...
Open access
Research Article10.9734/ejnfs/2026/v18i102173
Container material can influence fermented-dairy quality during both fermentation and subsequent refrigerated storage. Across five independent production batches, dahi was fermented in theki, clay pot, stainless-steel, plastic and aluminium containers and retained in the same con...
Open access
Research Article10.9734/ejnfs/2026/v18i102172
Plant-derived powders offer convenient routes for enriching foods, modifying texture and incorporating ingredients that are difficult to consume in their original form. Their classification as functional foods nevertheless requires a distinction between nutrient concentration, te...
Open access
Research Article10.9734/ejnfs/2026/v18i102171
Aims: Maize is a staple food in Côte d’Ivoire, but contamination by toxigenic moulds poses a public health risk. This study aimed to characterise the moulds contaminating this matrix, assess their mycotoxin-producing potential, and determine total aflatoxin and fumonisin levels....
Open access
Research Article10.9734/ejnfs/2026/v18i102170
This study examined the hydrobiological characteristics of Ped Lake in Tasgaon tehsil, Sangli district, Maharashtra, alongside surrounding soil properties, vegetation patterns and standing-tree carbon estimates. The field investigation was conducted during 2024–2025. Water sample...
Open access
Research Article10.9734/ajarr/2026/v20i111490
Background: Scapulocostal syndrome (SCS) is a common musculoskeletal disorder characterised by pain and discomfort around the scapular region, often associated with postural dysfunction, prolonged sitting, and imbalance involving the upper trapezius, levator scapulae, rhomboids,...
Open access
Research Article10.9734/ajarr/2026/v20i111489