Background: Protein-energy malnutrition (PEM) remains a major public health problem in Niger, particularly among children under five. Traditional cereal-based complementary foods are often low in protein quality and energy density. Objective: This narrative review synthesises evi...
Open access
Research Article10.9734/ejnfs/2026/v18i112187
Lactic acid bacteria, particularly lactococci, play an important role in fermented dairy products because of their contribution to acidification, flavour development, proteolysis, texture, and product stability. Indigenous fermented foods from cold desert regions may harbour tech...
Open access
Research Article10.9734/ejnfs/2026/v18i112184
Panchakarla Sedyaaw, Ajay S. Desai, Asif U. Pagarkar, Jayappa M. Koli, Gajanan S. Ghode, Sandesh V. Patil, Dabir. I. Pathan, Saiprasad S. Sawant, Tousif Gousmohiddin Kazi, Rohit S. Apte & Darwin R. Bhaladhare·European Journal of Nutrition & Food Safety·2026
This study examined the sensory acceptability of dried, salt-cured tigertooth croaker (Otolithes ruber) prepared using selected concentrations of sodium chloride, ginger, garlic, turmeric and onion. Fresh fish obtained at Mirkarwada Jetty, Ratnagiri, were characterised for proxim...
Open access
Research Article10.9734/ejnfs/2026/v18i112185
Dhokla is a traditional steamed food whose preparation may involve time-consuming fermentation. The development of instant dhokla mixes offers a convenient alternative, while incorporating Moringa oleifera leaf powder may enhance nutritional composition. However, its effects on t...
Open access
Research Article10.9734/ejnfs/2026/v18i112186
Microbial counts were evaluated in dehydrated elephant apple (Dillenia indica L.) powder prepared from mature-green and ripe fruits and stored under ambient conditions. Fruits obtained in Biswanath district, Assam, India, were washed, sliced, mechanically dried for 28 h, powdered...
Open access
Research Article10.9734/ejnfs/2026/v18i112182
U. M. Patel, P. E. Shingare, A. U. Pagarkar, J. M. Koli, K. J. Chaudhari, S. J. Meshram, D. I. Pathan, S. B. Satam & M. T. Sharangdhar·European Journal of Nutrition & Food Safety·2026
This study evaluated the effects of packaging conditions and materials on the proximate composition and pH of solar-dried Indian mackerel (Rastrelliger kanagurta) during 180 days of storage at room temperature. Fresh mackerel contained 70.82% moisture, 18.75% protein, 9.45% fat a...
Open access
Research Article10.9734/ejnfs/2026/v18i112183
Background: Natural botanical pigments can enhance egg yolk colour, but their temporal responses during supplementation and after withdrawal may differ. Aims: This study evaluated the comparative pigmentation kinetics, plateau stability, and post-withdrawal depletion of three nat...
Open access
Research Article10.9734/ejnfs/2026/v18i112181
Bintou Ly, Nana Koureichi, Astan Traoré, Balkissa Kelly, Rabiatou Adolphe Diarra, Ousmane Ibrahim Koné, Rosalie Rahinatou Assogba, Alpha Seydou Yaro & A. Bernard Sodio·European Journal of Nutrition & Food Safety·2026
Cowpea (Vigna unguiculata (L.) Walp.) is a tropical legume of major economic, nutritional and agronomic value, but its production is severely constrained by post-harvest losses, mainly caused by the cowpea weevil Callosobruchus maculatus. An experimental study was conducted at th...
Open access
Research Article10.9734/ejnfs/2026/v18i112180
This study investigated the quality characteristics and frozen storage stability of grass carp (Ctenopharyngodon idella) fish fingers, including a comparison of fried and baked products. Fish fingers prepared from minced grass carp meat, with a meat yield of 34.21 ± 2.1%, contain...
Open access
Research Article10.9734/ejnfs/2026/v18i112178
Food cold chains are increasingly instrumented with connected temperature sensors, intelligent packaging, product-quality measurements and predictive algorithms. Yet the transition from monitoring refrigeration conditions to managing actual product deterioration is neither automa...
Open access
Research Article10.9734/ejnfs/2026/v18i112179
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
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
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
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