Tribal women in India remain nutritionally vulnerable because poverty, limited dietary diversity and restricted access to health and nutrition services affect food intake and health outcomes. This systematic review examines the nutritional status of tribal women in Udaipur distri...
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Research Article10.9734/ejnfs/2026/v18i72111
Shafiabegum, Poornima Dittekoppa Vijendra, Ambrish Ganachari, Udaykumar Nidoni, Sharanabasappa B. Yeri, Shrinivas Deshpande, Vadlapudi Kumar, G. K. Pratap & Poorna Vivek Valleti·European Journal of Nutrition & Food Safety·2026
Rajmudi rice, a traditional brown rice variety native to Mysore, Karnataka, was historically favoured by the kings of Mysore for its nutritional characteristics. This study evaluated the physicochemical properties of Rajmudi rice using AOAC and other standard methods. The physica...
Open access
Research Article10.9734/ejnfs/2026/v18i72109
Aims: This study optimised jaggery concentration and post-addition desiccation time for pedha and evaluated the sensory, compositional, microbiological, storage, and economic characteristics of the selected formulation. Study Design: A multilevel factorial completely randomised d...
Open access
Research Article10.9734/ejnfs/2026/v18i72110
Background: Sugar-sweetened beverages (SSBs) are significant sources of excess free sugar consumption and are associated with an increased risk of obesity, diabetes and other non-communicable diseases. Tanzania has not implemented a policy for taxing SSBs, which is considered an...
Open access
Research Article10.9734/ejnfs/2026/v18i72108
The present study aimed to optimise the spray-drying conditions for the production of tamarind pulp powder using different carrier materials and inlet air temperatures. The sticky nature of tamarind pulp presents challenges during spray drying, necessitating the use of suitable e...
Open access
Research Article10.9734/ejnfs/2026/v18i72107
Artisanal fish processing represents a key strategy for preserving and valorising fishery resources in Senegal, particularly abundant species such as false scad (Caranx rhonchus). This study evaluated the effect of different concentrations of tamarind (Tamarindus indica) extract...
Open access
Research Article10.9734/ejnfs/2026/v18i72105
Soumbara, a traditional condiment obtained from fermented Parkia biglobosa seeds, contributes to the dietary practices of populations in northern Côte d’Ivoire. This study characterised lactic acid bacterial isolates recovered at the early stage of Soumbara fermentation in Tioron...
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Research Article10.9734/ejnfs/2026/v18i72106
The experiment was conducted during 2022-2023 in the Processing Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, to standardise a ready-to-serve (RTS) dragon fruit beverage. The experiment was laid out in a Co...
Open access
Research Article10.9734/ejnfs/2026/v18i72104
Extrusion technology is a high-temperature short-time processing approach used to transform starchy and proteinaceous food materials into structured products through controlled pressure, temperature, moisture and mechanical shear. This review examines the operational principles o...
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Research Article10.9734/ejnfs/2026/v18i72101
The increasing demand for sustainable, functional, and health-promoting ingredients in pet nutrition has stimulated growing interest in marine macroalgae (seaweeds) as alternative feed resources for dogs and cats. India, with a coastline exceeding 7,500 km, harbours rich seaweed...
Open access
Research Article10.9734/ejnfs/2026/v18i72102
Yellow passion fruit rind (Passiflora edulis f. flavicarpa) is a major by-product of fruit processing and a potential source of dietary fibre, pectin and phytochemicals. This study evaluated the physicochemical composition, metabolite profile and antioxidant properties of yellow...
Open access
Research Article10.9734/ejnfs/2026/v18i72103
S. B. Satam, J. M. Koli, D. I. Pathan, P. E. Shingare, S. A. Mohite, S. V. Bhor, U. M. Patel, D. R. Bhaladhare, A. S. Bhalekar, M. T. Sharangdhar, K. J. Chaudhari & A. U. Pagarkar·European Journal of Nutrition & Food Safety·2026
Brown seaweed is a marine resource containing polysaccharides and other compounds of nutritional and technological interest. The present study evaluated the influence of shade drying on the proximate composition, selected quality attributes, microbiological status, colour charact...
Open access
Research Article10.9734/ejnfs/2026/v18i72100
This study assessed the effect of a laying feed enriched with soybean oil and sprouted sorghum powder on the external and internal quality traits of eggs from Warren laying hens. Fifty 20-week-old pullets that had started laying were fed a layer feed containing 2% soybean oil and...
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Research Article10.9734/ejnfs/2026/v18i72099
Background and Aims: This study evaluated the physicochemical properties, phytochemical composition and biological activities of natural Sidr honey (Ziziphus spina-christi) produced by Apis florea, together with a clinical assessment of its effects on selected human health biomar...
Open access
Research Article10.9734/ejnfs/2026/v18i72098
Aims: This study focused on quantifying nutritional and therapeutic compounds and in vitro antioxidant activity in Euadenia trifoliolata, a medicinal plant consumed as a vegetable and used in traditional medicine to treat otitis, anaemia, tuberculosis and arthritis, and as an aph...
Open access
Research Article10.9734/ejnfs/2026/v18i72095