Aims: The present study aimed to develop and evaluate a functional kulfi enriched with whey protein concentrate (WPC), fructo-oligosaccharides (FOS), and kokum extract to enhance nutritional value, functional properties, sensory quality, and storage stability. Study Design: Devel...
Open access
Research Article10.9734/ejnfs/2026/v18i31987
Roland Laux, Tatiana Avellaneda, Paula Colon Bolea, Gábor Hirka, Roy Hoffmans, Yaschar Kabiri, Györgyi Kovács, Sophie Pecquet, Shahrzad Tafazoli, Adél Vértesi, Christian Zimmermann, Tilo Hühn & Hans Verhagen·European Journal of Nutrition & Food Safety·2026
Aims: In vitro genotoxicity of three shell-comprising nut ingredients, i.e., Almond Solids from roasted in-shell Almonds (Almond Solids), Almond Liquid Extract from roasted in-shell Almonds (Almond Liquid Extract) and Peanut Paste from roasted in-shell Peanuts (Peanut Paste) was...
Open access
Research Article10.9734/ejnfs/2026/v18i31988
Functional beverages formulated from synergistic blends of fruit and medicinal herbs are gaining significant attention due to their enhanced nutraceutical potential and natural preservation capability. Strawberry contributes anthocyanins (pelargonidin-3-glucoside) and ellagic aci...
Open access
Research Article10.9734/ejnfs/2026/v18i31989
This study evaluated the quality of oatmeal cookies fortified with banana pulp and honey. The proximate composition, physical properties, mineral composition and sensory properties were determined using standard analytical methods. The proximate composition revealed that moisture...
Open access
Research Article10.9734/ejnfs/2026/v18i31985
The lack of sufficient knowledge about the physical and mechanical properties of agricultural products often leads to higher postharvest losses. Given the importance of the drumstick pod (Moringa oleifera) and the limited information available on its engineering characteristics,...
Open access
Research Article10.9734/ejnfs/2026/v18i31983
Pea pod is an underutilized agro-industrial by-product rich in dietary fiber and minerals. The present study aimed to evaluate the feasibility of incorporating pea pod powder (PPP) into cookies for nutritional enhancement. Cookies were prepared by replacing refined flour with PPP...
Open access
Research Article10.9734/ejnfs/2026/v18i31984
Eighty-four bacterial isolates obtained from fruits and medicinal plant leaves were screened for probiotic potential. Twenty-eight lactic acid bacteria (LAB) demonstrated strong tolerance to simulated gastrointestinal conditions, with >80% survivability at pH 2, >45% at pH...
Open access
Research Article10.9734/ejnfs/2026/v18i31980
Background: Cowpea is an important pulse and starchy legume crop in sub-Saharan Africa, with further use happening in regions of Asia and the Americas. In this study, Cowpea seed coat flour (CSCF) was used to produce bread. This study deals with the efficacy of fermentation in im...
Open access
Research Article10.9734/ejnfs/2026/v18i31981
Yam serves as a cornerstone for food security in West Africa; however, it is categorized as an orphan crop due to little research on the nutritional composition of local yam varieties across different locations. The objective for this study is to determine mineral profiles of two...
Open access
Research Article10.9734/ejnfs/2026/v18i31982
The study evaluated the quality of spaghetti produced from blends of wheat, sorghum, and Bombax costatum calyces flour. Wheat flour was partially replaced with sorghum flour and Bombax costatum calyces flour at different ratios (100:0:0, 20: 80: 0, 20: 70: 10, 20: 60: 20, 20: 50:...
Open access
Research Article10.9734/ejnfs/2026/v18i31978
This study evaluated the physicochemical, nutritional, and sensory qualities of juice produced from blends of pineapple (Ananas comosus), beetroot (Beta vulgaris), and watermelon (Citrullus lanatus). Juice blends were formulated in five different proportions: Sample A (100% pinea...
Open access
Research Article10.9734/ejnfs/2026/v18i31979
Saiprasad Bhusare, Reena Prakashbhai Halpati, Krupesh S. Sawant, Satyajit Belsare, Amol A. Palke, Raghuvaran N. & Ajay R. Ram·European Journal of Nutrition & Food Safety·2026
The increasing aquaculture feed production and the decreasing resources of fishmeal imply that the generation of other sources of protein is a significant matter. A possible alternative that might replace fishmeal is larvae black soldier fly larvae meal (BSFLM) of black soldier f...
Open access
Research Article10.9734/ejnfs/2026/v18i31977
Kanji is a traditional fermented beverage widely consumed in northern India, especially in Punjab, Haryana, and Rajasthan. Prepared from black carrot, beetroot, mustard seeds, and spices, it is characterized by spontaneous lactic acid fermentation driven by indigenous microbiota....
Open access
Research Article10.9734/ejnfs/2026/v18i31975
This research aimed at determining the Techno-functional and Bioactive attributes of composite flour produced from maize and defatted sea pulse bean flour in order to explore its potentials in food formulation. Maize and sea pulse seed flours were prepared adopting standard metho...
Open access
Research Article10.9734/ejnfs/2026/v18i31976
Kanji is a traditional fermented beverage prepared from beetroot (Beta vulgaris), black carrot (Daucus carota), and mustard seeds (Brassica juncea), valued for its probiotic and functional properties. In this study, kanji was prepared under laboratory conditions using raw materia...
Open access
Research Article10.9734/ejnfs/2026/v18i31973