Food and nutritional insecurity continue to challenge rural households in India, where affordability, accessibility, and awareness of balanced diets remain limited. Dependence on market-purchased vegetables exposes families to price fluctuations and supply disruptions, leading to...
Open access
Research Article10.9734/ejnfs/2025/v17i101861
Shrikhand is a famous Indian dessert and dairy product that is made from curd. It is a sweet, creamy, and smooth treat that’s often flavoured with cardamom, saffron, or fruits. This study explores the formulation, sensory evaluation, and proximate analysis of a novel dairy-based...
Open access
Research Article10.9734/ejnfs/2025/v17i101858
This study aimed to enhance the functional properties and nutritional value of crackers by partially replacing refined wheat flour with multigrain millet flour and enriching them with moringa. Crackers are typically crisp, baked products that can be chemically leavened or ferment...
Open access
Research Article10.9734/ejnfs/2025/v17i101859
The primary components of the yam fasting snacks were sago flour, chilli powder, banana, salt, and yam. Sago means Shabudana, which is obtained from the tuber of tapioca. It is added as a thickening agent, which helps to form dough. The study is aimed at the formulation, preparat...
Open access
Research Article10.9734/ejnfs/2025/v17i101860
In Senegal, shrimp is a highly consumed fishery product, often sold through informal channels that escape health controls. Sodium metabisulfite (SO₂) is used as a preservative there, although its uncontrolled use poses health risks. This study assesses the hygienic and sanitary q...
Open access
Research Article10.9734/ejnfs/2025/v17i101856
This study was conducted to evaluate the Evaluation of the Nutritional Profile and in-Vivo Studies of Some Local Snacks Produced From Zuru Community, Kebbi State, the snacks were produced from rice, millet, beans, guinea corn, and sesame seeds with the aim of meeting the energy a...
Open access
Research Article10.9734/ejnfs/2025/v17i101857
Fruits of Citrus sp. are reported to be packed with diverse essential nutrients have been valued in traditional medicine across numerous cultures for centuries due to their bioactive compounds, including flavonoids, polyphenols, coumarins, limonoids, carotenoids, tocopherols, and...
Open access
Research Article10.9734/ejnfs/2025/v17i91855
The increased demand for ready-to-serve (RTS) drinks underscores the need for formulations that are both nutritional and appealing. Bael (Aegle marmelos) is an indigenous fruit known for its antioxidants and medicinal benefits, although it is less commonly consumed due to its ast...
Open access
Research Article10.9734/ejnfs/2025/v17i91854
In tropical and subtropical countries, the mango (Mangifera indica L.), commonly referred to as the "king of fruits," is of great economic, nutritional, and cultural significance. Mangos are extremely perishable and susceptible to post-harvest losses that frequently surpass 20–4...
Open access
Research Article10.9734/ejnfs/2025/v17i91853
The present study was conducted with an aim to develop a value-added product from blue panchax (Aplocheilus panchax) as well as to carry out its nutritional value and sensory evaluation. Value-added, ‘ready-to-heat’ fish products have become more popular globally in recent years...
Open access
Research Article10.9734/ejnfs/2025/v17i91852