Buckwheat (Fagopyrum esculentum) is an underutilized pseudo-cereal valued for its rich nutrient profile, bioactive compounds and potential applications in functional foods. The present study focused on the processing characteristics, physico-functional properties and nutritional...
Open access
Research Article10.9734/ejnfs/2026/v18i42015
Vitamin A deficiency (VAD) is prevalent and contributes to morbidity and mortality, especially in young children in developing countries. Vitamin A deficiency contributes up to 23 percent lives lost in children below five years. Nutrition-sensitive food-based approaches, as endor...
Open access
Research Article10.9734/ejnfs/2026/v18i42013
Taurine is a major component of many energy drinks and widely recognized for its physiological and antioxidant functions in mammalian systems. However, limited data exist regarding its potential genotoxic effects at elevated concentrations. This study investigated the cytotoxic a...
Open access
Research Article10.9734/ejnfs/2026/v18i42012
Oat (Avena sativa L.) is defined as a functional cereal because of its high nutritional and health potential. Oat-based foods have recently gained popularity due to their health benefits. Oat composition is very unique due to their high-quality proteins with balanced amino acids,...
Open access
Research Article10.9734/ejnfs/2026/v18i42011
Climate change poses an unprecedented dual challenge to the global dairy industry: it exposes cattle to increasingly severe heat stress whilst simultaneously demanding that the sector substantially reduce its own greenhouse gas (GHG) emissions. Dairy cattle, particularly high-yie...
Open access
Research Article10.9734/ejnfs/2026/v18i42007
The goal of the current study was to create noni wine using various herbal mixtures. A variety of herbal extracts, including lemongrass, pudina, ginger, and tulsi, were blended at a 12% concentration into noni juice to create herbal noni wine, which was then fermented under ideal...
Open access
Research Article10.9734/ejnfs/2026/v18i42009
Camel milk has gained substantial interest as a functional food, primarily due to its unique nutritional composition and therapeutic properties, including antidiabetic, antimicrobial, and hypoallergenic effects. This study provides a comprehensive overview of the chemical composi...
Open access
Research Article10.9734/ejnfs/2026/v18i42010
Background: Rural women contribute significantly to agricultural production and household management in developing countries; however, their substantial labour input does not always translate into improved nutritional outcomes. The objective of this study was to examine the relat...
Open access
Research Article10.9734/ejnfs/2026/v18i42006
Nutritional deficiencies and the lack of hygienic quality of food in the markets of developing countries such as Côte d’Ivoire are not reassuring. This study was conducted as part of the fight against nutrient deficiencies and the unsatisfactory sanitary quality of certain foods...
Open access
Research Article10.9734/ejnfs/2026/v18i42004
The integration of artificial intelligence (AI) and metabolomics is transforming the fields of food science, technology, and nutrition by enabling data-driven, individualized dietary strategies. Personalized nutrition seeks to move beyond generalized dietary recommendations towar...
Open access
Research Article10.9734/ejnfs/2026/v18i42005