Pea pod is an underutilized agro-industrial by-product rich in dietary fiber and minerals. The present study aimed to evaluate the feasibility of incorporating pea pod powder (PPP) into cookies for nutritional enhancement. Cookies were prepared by replacing refined flour with PPP...
Open access
Research Article10.9734/ejnfs/2026/v18i31984
Eighty-four bacterial isolates obtained from fruits and medicinal plant leaves were screened for probiotic potential. Twenty-eight lactic acid bacteria (LAB) demonstrated strong tolerance to simulated gastrointestinal conditions, with >80% survivability at pH 2, >45% at pH...
Open access
Research Article10.9734/ejnfs/2026/v18i31980
Background: Cowpea is an important pulse and starchy legume crop in sub-Saharan Africa, with further use happening in regions of Asia and the Americas. In this study, Cowpea seed coat flour (CSCF) was used to produce bread. This study deals with the efficacy of fermentation in im...
Open access
Research Article10.9734/ejnfs/2026/v18i31981
Yam serves as a cornerstone for food security in West Africa; however, it is categorized as an orphan crop due to little research on the nutritional composition of local yam varieties across different locations. The objective for this study is to determine mineral profiles of two...
Open access
Research Article10.9734/ejnfs/2026/v18i31982
The study evaluated the quality of spaghetti produced from blends of wheat, sorghum, and Bombax costatum calyces flour. Wheat flour was partially replaced with sorghum flour and Bombax costatum calyces flour at different ratios (100:0:0, 20: 80: 0, 20: 70: 10, 20: 60: 20, 20: 50:...
Open access
Research Article10.9734/ejnfs/2026/v18i31978
This study evaluated the physicochemical, nutritional, and sensory qualities of juice produced from blends of pineapple (Ananas comosus), beetroot (Beta vulgaris), and watermelon (Citrullus lanatus). Juice blends were formulated in five different proportions: Sample A (100% pinea...
Open access
Research Article10.9734/ejnfs/2026/v18i31979
Saiprasad Bhusare, Reena Prakashbhai Halpati, Krupesh S. Sawant, Satyajit Belsare, Amol A. Palke, Raghuvaran N. & Ajay R. Ram·European Journal of Nutrition & Food Safety·2026
The increasing aquaculture feed production and the decreasing resources of fishmeal imply that the generation of other sources of protein is a significant matter. A possible alternative that might replace fishmeal is larvae black soldier fly larvae meal (BSFLM) of black soldier f...
Open access
Research Article10.9734/ejnfs/2026/v18i31977
Kanji is a traditional fermented beverage widely consumed in northern India, especially in Punjab, Haryana, and Rajasthan. Prepared from black carrot, beetroot, mustard seeds, and spices, it is characterized by spontaneous lactic acid fermentation driven by indigenous microbiota....
Open access
Research Article10.9734/ejnfs/2026/v18i31975
This research aimed at determining the Techno-functional and Bioactive attributes of composite flour produced from maize and defatted sea pulse bean flour in order to explore its potentials in food formulation. Maize and sea pulse seed flours were prepared adopting standard metho...
Open access
Research Article10.9734/ejnfs/2026/v18i31976
Kanji is a traditional fermented beverage prepared from beetroot (Beta vulgaris), black carrot (Daucus carota), and mustard seeds (Brassica juncea), valued for its probiotic and functional properties. In this study, kanji was prepared under laboratory conditions using raw materia...
Open access
Research Article10.9734/ejnfs/2026/v18i31973