Séraphine Niyibampaye, Lambert Niyoyitungiye, Laetitia Irakoze, Cotivaldes Ciza, Daniel Niyonzima, Françoise Bucumi, Don Divin Rodrigue Neema Matemere, Jean Bosco Ndayishimiye, Floride Bwitonzi, Jean Joseph Arsene Rukundo, Venantie Ntirandekura, Esperance Bedetse & Godefroid Nkeshimana·European Journal of Nutrition & Food Safety·2026
The association between diabetes and hypertension represents a major public health problem in Burundi. These patients, who are particularly vulnerable, face food-related challenges that compromise their therapeutic balance. This study aimed to analyze the factors associated with...
Open access
Research Article10.9734/ejnfs/2026/v18i62067
The demand for value-added dairy products (VADPs) in India has been increasing due to changing consumer preferences, rising income levels, urbanization and growing awareness regarding nutrition, quality and food safety. Understanding the socio-economic and behavioural factors inf...
Open access
Research Article10.9734/ejnfs/2026/v18i62064
Background: Ready-to-eat cereals (RTECs) have become increasingly popular in Nigeria due to their convenience, affordability, nutritional value, and suitability for modern lifestyles. However, the growing consumption of unbranded cereals sold in informal markets has raised concer...
Open access
Research Article10.9734/ejnfs/2026/v18i62063
Background: Dichlorvos is a widely used organophosphate insecticide in crop and postharvest protection, but its high toxicity poses serious risks to human health and food safety, particularly in developing countries. Aim: The study aimed to evaluate the presence and concentration...
Open access
Research Article10.9734/ejnfs/2026/v18i62062
Background: Iodine deficiency disorders remain prevalent in Nigeria, yet few locally available snack options use natural, affordable iodine sources. Crayfish (Procambarus clarkii) is rich in iodine, but its effect on the techno-functional and sensory properties of cereal–tuber co...
Open access
Research Article10.9734/ejnfs/2026/v18i52060
Jackfruit (Artocarpus heterophyllus) is one of the largest tropical fruits and generates a substantial quantity of waste, accounting for nearly 65–75% of its total weight in the form of non-edible components such as peel, core and perianth. The improper disposal of this agro-wast...
Open access
Research Article10.9734/ejnfs/2026/v18i62061
Biscuits are baked snack products made mainly from flour, fat, and other ingredients such as sugar and leavening agents. Wheat flour is the principal ingredient in most biscuits; however, increasing demand for healthier and sustainable foods has encouraged the use of alternative...
Open access
Research Article10.9734/ejnfs/2026/v18i52059
Mango (Mangifera indica L.), universally recognized as the "king of fruits," holds a preeminent position in global horticulture, particularly within the Indian economy. Despite India contributing approximately 40% of global production with an annual output of 26.23 million tonnes...
Open access
Research Article10.9734/ejnfs/2026/v18i52057
Background: Chhana (Indian cheese) is a traditional acid-coagulated dairy product widely consumed in India. It is primarily prepared from buffalo milk due to its high total solids and superior yield. In recent years, blending dairy milk with plant-based sources such as soy milk h...
Open access
Research Article10.9734/ejnfs/2026/v18i52058
Background: Leafy vegetables constitute a vital dietary component across sub-Saharan Africa, yet their cultivation on contaminated soils raises serious food safety concerns, particularly regarding heavy metal accumulation and associated health risks. Aim: This study compared the...
Open access
Research Article10.9734/ejnfs/2026/v18i52056