The present study investigates the phytochemical composition and antioxidant properties of Pseudognaphalium luteoalbum (L.) Hilliard & B.L. Burtt, commonly known as Phunil in Manipur. The aerial parts of the plant, including stems, leaves, pre-mature and mature seeds, and fru...
Open access
Research Article10.9734/ejnfs/2025/v17i61759
Ravindra Pratap Singh Jetawat, Indra Pratap Singh, Rashmi Mohapatra, S. Swetha, Ashish Kumar Jatav, Anu Ram Kailash Mishra & Chandan Kumar Panigrahi·European Journal of Nutrition & Food Safety·2025
Millets are emerging as nutritionally dense and climate-resilient grains capable of addressing the dual burden of malnutrition and sustainability in contemporary food systems. Critically evaluates the nutritional composition, health benefits, and functional applications of millet...
Open access
Research Article10.9734/ejnfs/2025/v17i61757
Zoonotic cestodes, including Taenia and Echinococcus species, represent a significant but often neglected public health burden in India, primarily transmitted through meat consumed from local markets. The resulting diseases, neurocysticercosis (NCC) and cystic echinococcosis (hyd...
Open access
Research Article10.9734/ejnfs/2025/v17i61758
The aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with c...
Open access
Research Article10.9734/ejnfs/2025/v17i61756
Aims: Rice bran a by-product of rice milling holds significant nutritional and health value to humans and livestock. However it can accumulate both nutritionally important and toxic metal elements and therefore realization of the nutritional benefits while minimizing potential to...
Open access
Research Article10.9734/ejnfs/2025/v17i61754
A traditional Indian sweet dish, halwa, was prepared using a blend of multi-millet flour. This study explores the preparation and nutritional analysis of an instant halwa made from a blend of major millets sorghum, finger and pearl millet along with additional ingredients such as...
Open access
Research Article10.9734/ejnfs/2025/v17i61755
This study evaluated the effect of baobab seed oil as an antimicrobial coating on the quality attributes of stored tomato. Ripe tomato fruits were grouped into three lots and subjected to different treatments: dipped in 10% baobab oil in DMSO (A) dipped in dimethyl sulfoxide (DMS...
Open access
Research Article10.9734/ejnfs/2025/v17i61752
Hamidou Djelifa, IDI GAMBO Aicha, DODO HAMBALI Zouleyhatou, Almou Abdoulaye Alio, GARBA BALLABE Maimouna, Alkassoum Salifou Ibrahim & Hassimi Sadou·European Journal of Nutrition & Food Safety·2025
Malnutrition is a serious threat to the well-being and survival of children in low- and middle-income countries. In Niger, the prevalence of global acute malnutrition is over 15%. The objective of this section is to determine the prevalence of global acute malnutrition in breastf...
Open access
Research Article10.9734/ejnfs/2025/v17i61753
Processing sweet potato tubers into flour is the most common way of making a variety of food products, particularly in traditional cooking, baking and pastry-making. However, this flour can also be used in baby food to prepare porridges. The present work highlights a comparative...
Open access
Research Article10.9734/ejnfs/2025/v17i61750
Food commodity preservation is an age-old technique used to keep food fresher longer and stop it from deteriorating. Bacteria and fungi (yeast and mold) are the most common microbes that cause food spoiling. Several technologies, such as drying, chilling, and fermentation, have b...
Open access
Research Article10.9734/ejnfs/2025/v17i61751