Cruciferous vegetables contain important nutrients and bioactive constituents, yet radish leaves and stalks are commonly discarded during routine preparation and marketing. This study developed spaghetti (noodles) by incorporating dehydrated radish leaf and stalk powder into refi...
Open access
Research Article10.9734/ejnfs/2026/v18i62081
The present study evaluated the physico-chemical, functional, sensory and storage characteristics of foxtail millet flour and a foxtail millet-based soup mix. Foxtail millet flour was blended with dehydrated peas, carrot, corn, green chilli and selected spices to prepare the soup...
Open access
Research Article10.9734/ejnfs/2026/v18i62080
Spices have a long history as an integral part of Indian medicinal system, culture, traditional ceremonies, cuisine and commerce. India is recognised globally as the largest producer, consumer and exporter of spices. In domestic market, packaged spice segment has witnessed remark...
Open access
Research Article10.9734/ejnfs/2026/v18i62079
Food adulteration poses a serious and persistent threat to public health worldwide, with consequences that are especially acute among school-age children, whose dietary habits, limited nutritional awareness, and exposure to diverse food environments make them particularly vulnera...
Open access
Research Article10.9734/ejnfs/2026/v18i62075
The past few decades have witnessed commendable shifts in food processing technologies based on the requirements of consumers towards healthier, safer, and minimally processed food products. The current paper is a review article about the recent advances in thermal and non-therma...
Open access
Research Article10.9734/ejnfs/2026/v18i62077
The increasing environmental hazards caused by the extensive use of synthetic plastic packaging have created a global demand for biodegradable alternatives derived from renewable and sustainable resources. The present study was undertaken to develop an eco-friendly packaging film...
Open access
Research Article10.9734/ejnfs/2026/v18i62078
Background: Fast-food consumption has increased substantially in low- and middle-income countries due to rapid urbanisation, changing dietary lifestyles, and occupational demands. University lecturers constitute a professional group particularly vulnerable to unhealthy dietary pa...
Open access
Research Article10.9734/ejnfs/2026/v18i62074
H. M. Ghazali, U. S. Haruna, A. Salisu, P. Moses, T. Inusa, M. M. Wali, S. Isma’il, V. Agbo, R. D. Umar, A. J. Na’Allah, A. Ahmad, B. I. Olawale, H. Tahir, Z. M. Kabeer & M. Y. Iliyasu·European Journal of Nutrition & Food Safety·2026
Background: Palm oil is a major dietary staple in Nigeria, but its production, transportation, and sale under informal market conditions expose it to fungal contamination and potential mycotoxin accumulation. Mycotoxigenic fungi such as Fusarium, Aspergillus, and Penicillium have...
Open access
Research Article10.9734/ejnfs/2026/v18i62071
Background: Vegetables constitute an important component of nutrition-sensitive food systems due to their role in supplying essential vitamins, minerals, dietary fibre, and antioxidant compounds necessary for healthy diets. However, their nutritional contribution is influenced by...
Open access
Research Article10.9734/ejnfs/2026/v18i62072
Background: Ultraviolet-C (UV-C) radiation is an emerging non-thermal food preservation technology that effectively inactivates a wide range of microorganisms while causing minimal changes to the sensory and nutritional quality of foods. In khoa-based sweets such as Peda, which a...
Open access
Research Article10.9734/ejnfs/2026/v18i62073
Background: Complementary foods formulated from locally available cereals, legumes, and vegetables can help address nutrient deficiencies and malnutrition among infants and young children in developing countries. Ginger possesses antioxidant and antimicrobial properties that may...
Open access
Research Article10.9734/ejnfs/2026/v18i62070
Dementia is an emerging public health concern, with increasing evidence linking its development to midlife lifestyle factors, particularly dietary patterns. This study assessed dietary patterns and the prevalence of probable dementia among middle-aged men (40-65years) in Eti-Osa...
Open access
Research Article10.9734/ejnfs/2026/v18i62069
The development of functional bakery products using underutilized local crops has gained considerable attention as a sustainable approach to address malnutrition and enhance food security. Incorporating nutrient-rich plant-based ingredients into bread formulations not only improv...
Open access
Research Article10.9734/ejnfs/2026/v18i62068
Unhealthy dietary habits are increasingly surpassing healthy eating patterns across many regions of the world. This adverse transition in dietary intake and nutritional behaviour has been strongly associated with the global rise in diet-related non-communicable diseases, particul...
Open access
Research Article10.9734/ejnfs/2026/v18i62065
Growing consumer preference for safe, minimally processed and naturally preserved food products has encouraged researchers and the meat industry to explore alternative preservation strategies. The incorporation of natural antioxidants and antimicrobial agents into meat products h...
Open access
Research Article10.9734/ejnfs/2026/v18i62066