Rabri is a traditional heat-desiccated dairy product prepared by concentrating milk and collecting successive layers of clotted cream formed during slow heating. The present study was conducted in the Department of Animal Husbandry and Dairying (Dairy Technology), C.S.A. Universi...
Open access
Research Article10.9734/ejnfs/2026/v18i72096
Elephant foot yam [Amorphophallus paeoniifolius (Dennst.) Nicolson] is a perishable tropical tuber with potential for value addition through dehydration and powder production. The present study evaluated the effects of slice thickness and blanching method on selected physical and...
Open access
Research Article10.9734/ejnfs/2026/v18i72097
Aims: This study aimed to evaluate the effects of spontaneous fermentation on the proximate composition, mineral profiles and amino acid dynamics of pigeon pea (Cajanus cajan L.) flour to enhance its nutritional value for human and animal nutrition. Study Design: A controlled exp...
Open access
Research Article10.9734/ejnfs/2026/v18i72093
During the first year of life, infants undergo rapid growth, and adequate complementary feeding is essential. Appropriate complementary feeding during early childhood is a major determinant of healthy growth and development. This study assessed complementary feeding practices amo...
Open access
Research Article10.9734/ejnfs/2026/v18i72094
Sandesh is a traditional heat- and acid-coagulated sweet dairy product prepared from chhana and widely consumed in India. This study evaluated the radical scavenging activity and total phenolic content of Sandesh incorporated with beetroot and rosemary extracts, either individual...
Open access
Research Article10.9734/ejnfs/2026/v18i72091
Background: The feasibility of incorporating retrograded rice into a plant-based instant beverage premix requires assessment of its sensory acceptability, microstructure and nutritional attributes. Objective: This study developed and evaluated a cinnamon-flavoured, retrograded ri...
Open access
Research Article10.9734/ejnfs/2026/v18i72092
The present study investigated the role of different processing techniques, namely soaking, roasting, blanching and germination, in modifying the techno-functional properties of kodo millet (Paspalum scrobiculatum L.) flour. Kodo millet, an underutilised yet nutritionally rich mi...
Open access
Research Article10.9734/ejnfs/2026/v18i62086
Mustard honey crystallises rapidly during storage because of its sugar composition, which can reduce consumer acceptability and complicate post-bottling handling. This study evaluated the effect of controlled thermal processing on crystallisation behaviour and selected physicoche...
Open access
Research Article10.9734/ejnfs/2026/v18i72087
The present study aimed to develop and evaluate a synbiotic tomato ketchup enriched with beetroot, prebiotics [galactooligosaccharides (GOS) and chicory root powder], and the probiotic strain Lactobacillus rhamnosus as a non-dairy functional food product. Three formulations conta...
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Research Article10.9734/ejnfs/2026/v18i72088
Aims: Dyslipidaemia is a metabolic disorder associated with abnormal lipid metabolism and increased cardiovascular disease risk. Nutrition-based strategies are considered important non-pharmacological approaches for lipid management. This study evaluated the effects of different...
Open access
Research Article10.9734/ejnfs/2026/v18i72089
Madina ABDOULAYE AFFADINE, Yahaya ALIO DAN LADI, Roumane Moukhtar, Alhadj Markhous Nazal, Nomaou DAN LAMSO & Abdesalam Tidjani·European Journal of Nutrition & Food Safety·2026
Malnutrition remains a major public health concern among children under five in Chad, particularly in structurally vulnerable Sahelian areas. This study assessed the nutritional situation of children under five years of age in the departments of Dagana and Haraz Al Biar, Hadjer L...
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Research Article10.9734/ejnfs/2026/v18i72090
Background: The genus Agrocybe comprises saprophytic macro-fungi that occur on forest floors, grasslands and decaying plant material. Agrocybe broadwayi is a traditionally consumed wild myco-food in sub-Himalayan West Bengal, India, but information on its nutritional composition,...
Open access
Research Article10.9734/ejnfs/2026/v18i62085
This cross-sectional study assessed knowledge, attitude and practice regarding probiotic beverage consumption among consumers in Vijayapura District, Karnataka, and examined their associations with selected socio-demographic characteristics. A total of 100 adult consumers partici...
Open access
Research Article10.9734/ejnfs/2026/v18i62084
Complex materials can be reduced to smaller organic compounds through the natural degradation of solid organic waste, after which they become incorporated into the soil. Food waste (FW), including precooked and leftover food, is a major component of solid organic waste in the twe...
Open access
Research Article10.9734/ejnfs/2026/v18i62082
This study examined the effects of fermentation and malting on the moisture adsorption behaviour, thermodynamic characteristics and predicted shelf life of complementary foods formulated from cocoyam, red kidney beans and mango. Flours derived from cocoyam, red kidney beans and m...
Open access
Research Article10.9734/ejnfs/2026/v18i62083