Aims: Harvest stage of mature cashew apples is of the significant factors that determines their physicochemical and biochemical properties, those properties have an impact on the quality, the processing potential, and the overall valorization of cashew apples. Objectives: This st...
Open access
Research Article10.9734/ejnfs/2025/v17i31668
The study focuses on modeling the area under pearl millet cultivation in Gujarat, India, using various statistical methods. The analysis employs both parametric (ARIMA, linear, non-linear and Exponential Smoothing State Space models) and non-parametric (LOESS smoothing) approache...
Open access
Research Article10.9734/ejnfs/2025/v17i31669
Pineapple processing generates a huge amount of by-products like peels, core and pomace which are often discarded, resulting in major disposal and environmental issue. These residues are rich in sugars making them an ideal substrate for fermentation to produce value-added product...
Open access
Research Article10.9734/ejnfs/2025/v17i31667
Zinc is an essential trace element crucial for numerous biological processes, including cellular growth, immune function, and enzymatic activities. It plays a significant role in human health, with its deficiency linked to impaired growth, weakened immunity, and increased suscept...
Open access
Research Article10.9734/ejnfs/2025/v17i31665
Aims: To determine the physico-chemical properties of biscuit produced from wheat, Basil and Lemon grass flour blends. Additionally, it is an effort to create herbal biscuits with extra value and health benefits. The investigation of the literature shows that there is a complete...
Open access
Research Article10.9734/ejnfs/2025/v17i31666
Aim: This study aimed to assess the nutritional value of microgreens and their mature counterparts, focusing on red amaranthus, fenugreek, and spinach. Research Design: Comparative Nutritional Analysis-Proximate composition analysis of microgreens and mature greens. Creation of f...
Open access
Research Article10.9734/ejnfs/2025/v17i31664
Sandrine Suzanne Beack Bayengue, Rachel Lauve Tchokouaha Yamthe, Paul Marius Koualiagnigni, Cedric Laurel Cidjeu Pouaha, Theodora Kopa Kowa, Loick Pradel KOJOM FOKO, Aristide Laurel Mokale Kognou, Paul Toukam, Colette Elysée Aboudi Etono, Nkongo Raymond Ndip, Mathieu Ndomou, Dhanasekaran Shanmugam, Gabriel Agbor Agbor, Rosalie Anne Ngono Ngane & Clergé Tchiegang·European Journal of Nutrition & Food Safety·2025
Aims: This study aimed to investigate the in vivo antianemic activity and in vitro antiplasmodial and antibacterial activities of beverage and fractions from leaves of Justicia secunda. Methodology: The beverage was prepared according to the traditional method and was further par...
Open access
Research Article10.9734/ejnfs/2025/v17i31663
Non-thermal processing techniques for fish and fish product preservation are gaining importance at present due to no loss of properties during heating. Irradiation forms a better option for fish and fishery product preservation due to its lethal effect on microbes. Seafood irradi...
Open access
Research Article10.9734/ejnfs/2025/v17i31662
This study was carried out to evaluate the nutrient composition, functional, microbiological and sensory properties of breakfast cereals formulated from flour blends of maize, soybean and carrot. Each sample of the flours was used at varying replacement levels (5-25%) to compleme...
Open access
Research Article10.9734/ejnfs/2025/v17i31657
This research studied the impact of selected standard processing methods on the functional, proximate and antioxidant properties of soy flours was carried out. Three soy flour samples were prepared using three processing methods (PM1 –PM3). PM1 involves soaking of clean soy bean...
Open access
Research Article10.9734/ejnfs/2025/v17i31658
Greek yoghurt is a popular fermented dairy product recognized for its high protein content and creamy texture. This study aimed to develop functional Greek yoghurt enriched with whey protein concentrate (WPC) and little millet (Panicum sumatrense) to enhance its nutritional and s...
Open access
Research Article10.9734/ejnfs/2025/v17i31659
This study aimed to develop a functional Greek yogurt fortified with horse gram (Macrotyloma uniflorum) and evaluate its sensory and functional properties. Greek yogurt was prepared using fresh cow milk, heated to 90°C for 5 minutes, followed by inoculation with 0.30% freeze-drie...
Open access
Research Article10.9734/ejnfs/2025/v17i31660
Atchiman Esther Blandine KRAIDY, Jean-Jacques DIAGOU, Audrey Herbert Yépié, Gnelle Assita COULIBALY & Anin L. ANIN-ATCHIBRI·European Journal of Nutrition & Food Safety·2025
Objectives: This study aimed to assess the dietary habits, food diversity, and nutritional security of households in this region. Study Design: This is a cross-sectional, descriptive, and analytical study. Study setting and Duration: Nangui Abrogoua University, the departments of...
Open access
Research Article10.9734/ejnfs/2025/v17i31661
In Africa, vitamin A deficiency is responsible for approximately 6% of deaths in children under 5 years of age (1). Due to the significant risk that this deficiency has on infant morbidity and mortality (reduced resistance to infections, stunted growth, blindness, death), it is c...
Open access
Research Article10.9734/ejnfs/2025/v17i31652
Access to safe, adequate and nutritious food is a basic human right that is essential for good health (WHO, 2008). Unfortunately, this basic right is denied in many low- and middle-income countries, partly due to food insecurity, poverty and inappropriate food distribution (Torhe...
Open access
Research Article10.9734/ejnfs/2025/v17i31653