Cocoa butter is the main fat in chocolate and is responsible for its texture, gloss, melting behavior, and shelf stability. These properties arise from its specific triacylglycerol composition and its ability to crystallize into several polymorphic forms. Among these forms, Form...
Open access
Research Article10.9734/ejnfs/2026/v18i11943
Microwave dielectric heating treatment and dielectric property analysis were applied to locally produced fruit juices within the microwave frequency range of 1–20 GHz, at 2.5 GHz intervals, to evaluate their potential for shelf-life enhancement and to monitor temporal variations...
Open access
Research Article10.9734/ejnfs/2026/v18i11942
This feeding trial was conducted on broilers for 42 days for studying supplementation effect of giloe and cinnamon powder on carcass characteristics. In total, 120 day old broiler chicks after procurement were divided into six treatment groups. First group (T1) was kept as contro...
Open access
Research Article10.9734/ejnfs/2026/v18i11940
Aim: The present study aimed to determine the in vitro virulence profiling and prevalence of Listeria spp., particularly Listeria monocytogenes, isolated from milk, dairy products, and animal clinical samples. Study Design: A total of 350 samples comprising raw milk, milk product...
Open access
Research Article10.9734/ejnfs/2026/v18i11941
This study evaluated Delonix regia leaf meal as a replacer of deoiled rice bran in diets for Labeo rohita fingerlings, focusing on growth performance, feed utilization and protein digestibility. Four isocaloric and isonitrogenous diets were formulated with 0% (control), 30% (T1),...
Open access
Research Article10.9734/ejnfs/2026/v18i11939
The present study evaluated the microbiological quality and storage stability of ice cream formulated with banana purée and coconut extracts during frozen storage. A full-fat control ice cream (FFC) containing coconut milk as 50.0 % replacement of dairy milk but devoid of banana...
Open access
Research Article10.9734/ejnfs/2026/v18i11938
Jaggery is a traditional non-centrifugal sugar widely consumed in India for its nutritional and health benefits. However, jaggery produced in cottage-scale units often suffers from poor hygienic practices, leading to microbial contamination and reduced shelf life. The present stu...
Open access
Research Article10.9734/ejnfs/2026/v18i11937
Millet-based foods are a staple in the diet of the majority of Niger’s population, serving as the primary source of energy for many low-income households. These foods are also commonly utilized in patient care, particularly during the recovery phase. This study aims to evaluate m...
Open access
Research Article10.9734/ejnfs/2026/v18i11934
The present study evaluated the nutritional quality and biomass productivity of fresh Azolla pinnata cultivated on poultry, pig and cattle manure, and assessed its effect on growth performance, laying traits and economic efficiency of Sonali birds under rural backyard conditions....
Open access
Research Article10.9734/ejnfs/2026/v18i11935
Considering the increasing global prevalence of metabolic diseases in the world (33.9%) and in Cameroon (27.4%), it is critical to explore the effects of various food items, including sausages, on the risk of developing such conditions. Sausages are a type of processed meat produ...
Open access
Research Article10.9734/ejnfs/2026/v18i11936