Tomato (Solanum lycopersicum) is a common vegetable sold in different grades (fresh and spoiled) and widely consumed in Nigeria. It has high water content, which makes it habitable for bacteria and predisposes it to spoilage by pathogenic organisms, thus posing significant health...
Open access
Research Article10.9734/ejnfs/2025/v17i111897
This study compared the concentration of heavy metals like iron (Fe), copper (Cu), cadmium (Cd), zinc (Zn), arsenic (As), and lead (Pb) in five samples each of palm and kernel oils produced in Juaben, Ghana, using the Atomic Absorption Spectrophotometric (AAS) technique and its a...
Open access
Research Article10.9734/ejnfs/2025/v17i111894
Guava (Psidium guajava L.), renowned as highly perishable, leading to significant post-harvest losses. This study aimed to develop low-calorie Ready-to-Serve (RTS), nectar, and squash beverages by blending guava (cv. Allahabad Safeda) with other tropical fruits (mulberry, jamun,...
Open access
Research Article10.9734/ejnfs/2025/v17i111895
Aims: To develop and optimize a Functional Greek Style Yoghurt Sauce by incorporating nutrient-rich ingredients and to evaluate the effect of different inclusion levels on sensory characteristics and to identify the most acceptable combination. Study Design: Formulation of Funct...
Open access
Research Article10.9734/ejnfs/2025/v17i111896
Aims: To optimize and evaluate a enriched Shrikhand, by using optimal combinations of Noni juice and Jaggery for sensory evaluation. Study Design: Development of enriched Shrikhand by incorporating functional ingredients at varying levels to evaluate their effect on sensory prope...
Open access
Research Article10.9734/ejnfs/2025/v17i111893
The use of these natural feed additives can help to improve animal productivity. Fenugreek is such a feed additive and is derived from a plant that belongs to the leguminous family. With the growing demand for organic food and the ban on the use of some antibiotics, as well as co...
Open access
Research Article10.9734/ejnfs/2025/v17i111891
Background: Infants need balanced foods when weaning for good growth. The high costs of commercial flours lead many mothers to use local products to make their own weaning foods. Aim: Evaluate the impact of the consumption of two local infant flours on the growth and health of yo...
Open access
Research Article10.9734/ejnfs/2025/v17i111892
Carica papaya leaves, commonly known as paw-paw leaves, constitute a known folklore in traditional medicine, with varying nutritional and therapeutic values. This research was conducted to identify the mineral and vitamin constituents of the leaf, providing scientific validation...
Open access
Research Article10.9734/ejnfs/2025/v17i111890
Aims: This study was conducted to evaluate the impact of nutrition education and monitoring on the health outcomes of type 2 diabetic patients with comorbidities. Study Design: The study was a controlled trial. Place and Duration of Study: Endocrinology and Diabetology Unit, Nati...
Open access
Research Article10.9734/ejnfs/2025/v17i111889
This experimental study aimed to assess the effect of Spirulina platensis on the lipid and lipoprotein profile, as well as body weight gain, in rabbits (Oryctolagus cuniculus). Young-adult rabbits were divided into four groups (n=3 per group): a control group and three groups tre...
Open access
Research Article10.9734/ejnfs/2025/v17i111888
Background and Study Areas: Southern Bangladesh faces challenges related to nutritious food production, quality inputs, and technological solutions. Agro-input companies are key players in providing seeds, fertilizers, and services to promote agricultural farming and diverse, nut...
Open access
Research Article10.9734/ejnfs/2025/v17i101886
Aims: This study aimed to evaluate the nutritional composition, sensory acceptability, and microbiological safety of “Dakuwa”, a traditional West African snack, formulated with fonio (Digitaria iburua) as a primary cereal component. Study Design: An experimental study was conduct...
Open access
Research Article10.9734/ejnfs/2025/v17i111887
Aims: To design and evaluate a nutritious, functional buttermilk, exploring optimal combinations of foxtail millet, rock salt and black cumin to elevate sensory satisfaction Study Design: Development of functional buttermilk by incorporating functional ingredients at varying leve...
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Research Article10.9734/ejnfs/2025/v17i101885
KONAN BEHIBLO N’GUESSAN BAH, KOUASSI MADINATOU MARIE FRANCE, NAGALO OUSMANE, YEBOUE KOUAME HERMANE, MEITE ALASSANE & AMOIKON KOUAKOU ERNEST·European Journal of Nutrition & Food Safety·2025
Background: Protein-energy malnutrition s a public health problem in developing countries. The search for available and less vegetable protein is recommended as a solution. Nevertheless for their efficient use knowledge of their bio disponibility is recommended. Food seeds known...
Open access
Research Article10.9734/ejnfs/2025/v17i101884
Moringa & Sorghum Idli represents an innovative fusion of traditional South Indian cuisine with nutrient-dense ingredients aimed at enhancing the nutritional profile of the conventional idli. Millets, particularly Sorghum bicolor (commonly known as sorghum or great millet), a...
Open access
Research Article10.9734/ejnfs/2025/v17i101883