Al-Lamadine Mahamat, Brahim Adoum Ahmat, Alhadj Markhous Nazal, Abdoullahi Hissein Ousman, Thierry Togdjim, Hal Souakar Ambera, Aly Savadogo & Abdelsalam Tidjani·European Journal of Nutrition & Food Safety·2026
Dried mangoes are an essential socio-economic resource in Chad, with 80% of production done via artisanal solar drying. However, current methods are slow (2 to 3 days) and carried out at low temperatures (30–45∘C), which promotes microbial proliferation and alters product quality...
Open access
Research Article10.9734/ejnfs/2026/v18i21950
Background: Baillonella toxisperma Pierre, commonly known as Moabi, is a valuable timber tree species native to Central Africa, widely distributed in Cameroon and exploited for its hardwood, edible fruits, and medicinal bark. Despite its economic importance, there is a lack of te...
Open access
Research Article10.9734/ejnfs/2026/v18i21951
Background: Food-borne diseases are mostly caused by contaminated food materials through which infectious agents enter our body, which is one of the primary public health concerns. Among food-borne bacteria, E. coli is one of the typical pathogenic bacteria responsible for causin...
Open access
Research Article10.9734/ejnfs/2026/v18i21952
Background: Adolescents comprise a significant portion of India's population, with their nutritional needs often unmet due to changing lifestyles and food preferences. The shift towards fast food consumption, influenced by factors like peer pressure and aggressive marketing, has...
Open access
Research Article10.9734/ejnfs/2026/v18i21953
This work focused on a prospective, cross-sectional study with a descriptive and analytical aim on pregnant women coming for labour at Renato Monolo Hospital in Kiremba, northern Burundi. The study involved one hundred and eleven (111) women and the same number of their new-borns...
Open access
Research Article10.9734/ejnfs/2026/v18i21949
Background: Demand for nutrient-dense, reasonable, and functional bakery products is growing, especially those offering greater protein and mineral information without the application of hydrogenated fats. Incorporating underutilized ingredients such as partly deoiled groundnut m...
Open access
Research Article10.9734/ejnfs/2026/v18i11948
This study explores the potential of okara flour, a nutrient-rich by-product of soybean processing, as a sustainable ingredient for developing protein- and fiber-enriched cookies while maintaining desirable quality attributes. Cookies were formulated using okara flour (50%) and e...
Open access
Research Article10.9734/ejnfs/2026/v18i11947
This study was carried out to determine the effect of processing on the nutrient and anti-nutrient composition of three leaved yam. The samples were cleaned peeled and slice into chips. The chips were shared into four equal parts, based on weight. One part was not soaked in water...
Open access
Research Article10.9734/ejnfs/2026/v18i11946
Aims: To investigate the nutritional enhancement, protein fortification, and sensory acceptability of cassava-wheat composite biscotti/rusk. Study Design: Response surface method based Box–Behnken design. Methodology: Response Surface Methodology (RSM) based Box-Behnken Design (B...
Open access
Research Article10.9734/ejnfs/2026/v18i11944
Vivek N. Upasani, Saumil Bhatt, Aayushi Y. Lakdawala, Mayuri C. Rathod, Devendrasinh D. Jhala, Alpesh R. Patel & Shiva S. Chettiar·European Journal of Nutrition & Food Safety·2026
Aims: To assess the microbiological quality/species in pre-probiotic products available online in India. Study Design: gDNA extraction from pre-probiotic products, 16S metagenomic analysis, comparing the data of bacteria detected with those mentioned on the product label. Place a...
Open access
Research Article10.9734/ejnfs/2026/v18i11945