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
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
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
Background: Nutritional knowledge plays an important role in enabling rural households to translate food availability into appropriate dietary practices. Rural women are particularly important in this process because of their involvement in agricultural production, food selection...
Open access
Research Article10.9734/ejnfs/2026/v18i102168
Partial replacement of non-leguminous roughage with leguminous roughage was evaluated for its effects on nutrient intake, milk production, body condition, and faecal characteristics of crossbred dairy cows. This study evaluated the effect of partially replacing (50%) non-legumino...
Open access
Research Article10.9734/ejnfs/2026/v18i102169
Moringa oleifera Lam. flowers are edible floral tissues with nutritional, phytochemical, sensory, and technological interest, yet they remain much less studied than the leaves and seeds. This narrative review evaluates flower-specific evidence on botanical characteristics, nutrie...
Open access
Research Article10.9734/ejnfs/2026/v18i102166
Dairy and food processing generate large, continuous streams of residues, including wastewater treatment sludges, whey, peels, shells, bones and spent coffee grounds, whose composition differs markedly from the wood and straw feedstocks that dominate biochar research. Converting...
Open access
Research Article10.9734/ejnfs/2026/v18i102167
Background: The pineapple juice sold on the streets of Abidjan is a very popular drink among consumers. However, its physico-chemical and microbiological properties deteriorate rapidly after production, significantly limiting its shelf life. Aim: This study aimed to extend the sh...
Open access
Research Article10.9734/ejnfs/2026/v18i102165
Growing interest in naturally derived food colourants has encouraged the development of efficient methods for recovering anthocyanins from plant materials. This study investigated microwave-assisted extraction of anthocyanin-rich colour from dried kokum (Garcinia indica Choisy) r...
Open access
Research Article10.9734/ejnfs/2026/v18i102164
Hidden hunger remains a persistent global nutrition challenge, particularly among populations with limited access to diverse, micronutrient-rich diets. Climate change and food-system challenges affect the availability and affordability of nutrient-dense foods, increasing interest...
Open access
Research Article10.9734/ejnfs/2026/v18i102163
Postbiotics have emerged as a rapidly developing class of microbial feed additives for poultry because they can deliver biologically active microbial structures and fermentation-associated compounds without requiring viable microorganisms in the final preparation. This narrative...
Open access
Research Article10.9734/ejnfs/2026/v18i102161
Yellow yam (Dioscorea cayenensis Lam.) is an underutilised tuber in Côte d’Ivoire with potential relevance to food security and food processing. This study evaluated the physicochemical characteristics of yellow yam pulp and the functional properties of its extracted starch using...
Open access
Research Article10.9734/ejnfs/2026/v18i102162
Valmin Ramos-Silva, Inocencia Peralta, Ariselma Magalhães Peçanha, Rafael Henrique Alves de Miranda, Thiago Barcelos da Silva, Laura Guimarães Távora de Oliveira, Wendell Costa Bila & Janine Pereira-Silva·European Journal of Nutrition & Food Safety·2026
Aims: To critically synthesise current scientific evidence on feeding difficulties in children with autism spectrum disorder (ASD), considering the sensory, behavioural, gastrointestinal, nutritional, and oral-motor domains. Study Design: Structured critical narrative review info...
Open access
Research Article10.9734/ejnfs/2026/v18i102160
Goat milk is consumed widely across Asia, Africa and the Mediterranean basin and is frequently promoted as a source of health-promoting protein fragments. Research on peptides released from caprine caseins and whey proteins has expanded rapidly, yet much of the literature reports...
Open access
Research Article10.9734/ejnfs/2026/v18i102159
Childhood obesity has emerged as a significant public health challenge. This review aims to synthesise existing evidence on the major risk factors contributing to the development of childhood obesity while highlighting its medical and psychological consequences. The studies exami...
Open access
Research Article10.9734/ejnfs/2026/v18i102155