Morgane Paul Magouana Anvo, N’GORAN Evelyne Patricia Abo, Koffi Richard N’guessan, N’Gouan Cyrille Kouassi & Essetchi Paul Kouamelan·European Journal of Nutrition & Food Safety·2026
Background: An improved Brazilian strain of tilapia was introduced in Côte d’Ivoire to enhance aquaculture production, but its nutritional and sensory quality has been studied much less than its growth performance and productivity. Aim: The study aims to assess the sensory and nu...
Open access
Research Article10.9734/ejnfs/2026/v18i92136
Introduction: Household food insecurity and poor dietary diversity contribute to maternal and child undernutrition in low-income settings. Aim: This study assessed household food security status and examined its association with maternal and child dietary diversity among pregnant...
Open access
Research Article10.9734/ejnfs/2026/v18i92135
N’guessan Yao Firmin, Diomandé Mawata, Affery Arthur Martin, Oulai Tokpa Louya, Hermann Dekpaho Gnahe & Kouame Dje Wenceslas·European Journal of Nutrition & Food Safety·2026
This study evaluated the nutritional characteristics of Irvingia gabonensis flour and assessed the effect of its dietary supplementation on growth performance and digestibility in Wistar rats. Fresh fruits of I. gabonensis were obtained from the local market in Man, Côte d’Ivoire...
Open access
Research Article10.9734/ejnfs/2026/v18i92133
The spherification technique is a novel way to convert fruit juice into edible spheres. The objective of this study was to develop pineapple juice spheres using frozen reverse spherification by varying the sphere diameter from 1.5 cm to 4.5 cm and the contact time between the sph...
Open access
Research Article10.9734/ejnfs/2026/v18i92134
This study evaluated the effects of packaging material and ambient storage conditions on the moisture content and cup quality of arabica and robusta coffee stored as cherry and parchment for six months. Seven packaging treatments were examined: gunny bag, two types of high-densit...
Open access
Research Article10.9734/ejnfs/2026/v18i82131
Aims: The main objective was to partially replace wheat flour (Triticum aestivum) with tigernut flour (Cyperus esculentus) and voandzou flour (Vigna subterranea) to identify the best mixture according to nutritional, physicochemical, and functional quality criteria. Study Design:...
Open access
Research Article10.9734/ejnfs/2026/v18i92132
Selecting appropriate food materials, compositions and combinations is important for the development of healthy foods. This study determined the effect of enriching maize with defatted groundnut and banana flours on the nutritional and bioactive composition of the flours and extr...
Open access
Research Article10.9734/ejnfs/2026/v18i82130
Storage stability is a critical determinant of the commercial acceptability of ready-to-eat extruded products. This study evaluated the influence of packaging materials on the quality and storage stability of tuber crop-barnyard millet composite extrudates. The extrudates were pr...
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Research Article10.9734/ejnfs/2026/v18i82129
Growing consumer demand for healthier functional foods has increased interest in plant-derived oils rich in beneficial fatty acids and antioxidant compounds. Avocado and African pear oils are promising tropical fruit oils with valuable nutritional and bioactive properties that ma...
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Research Article10.9734/ejnfs/2026/v18i82127
Conventional cakes generally contain high levels of fat and have an unfavourable omega-6/omega-3 fatty-acid ratio. The current study aimed to develop a low-fat cake enriched with omega fatty acids using varying proportions of chia seeds (5.0, 7.5, and 10.0%), flaxseeds (10.0, 12....
Open access
Research Article10.9734/ejnfs/2026/v18i82128