Background: Basundi is a traditional concentrated milk sweet commonly prepared with added sucrose. Aims: To optimise the formulation of experimental basundi by evaluating the levels of stevia, erythritol and a stabiliser blend using response surface methodology (RSM) and to evalu...
Open access
Research Article10.9734/ejnfs/2026/v18i102177
Millet processing generates substantial quantities of underutilised by-products, including bran, husk, seed coat, germ fractions, broken grains and lignocellulosic residues. Although these materials are commonly discarded, burned or used as low-value feed, they contain valuable d...
Open access
Research Article10.9734/ejnfs/2026/v18i102175
The present investigation was undertaken to evaluate different mango cultivars for the preparation of a ready-to-serve (RTS) beverage and to assess changes in its physicochemical and biochemical characteristics during storage. Ten mango cultivars, viz., Totapuri (T₁), Amrapali (T...
Open access
Research Article10.9734/ejnfs/2026/v18i102176
Kodo millet (Paspalum scrobiculatum) is a nutrient-dense millet grain classified among difficult-to-dehull millets; however, its wider commercial utilisation remains severely constrained by a tightly adhered multilayered husk and high susceptibility to grain breakage during dehul...
Open access
Research Article10.9734/ejnfs/2026/v18i102174
Background: Malnutrition remains a major concern among children under five in Cameroon's Far North, where climatic shocks, insecurity, disease outbreaks, food insecurity, and constrained humanitarian resources affect nutrition conditions. Aims: This study analysed recent trends i...
Open access
Research Article10.9734/ejnfs/2026/v18i102173
Container material can influence fermented-dairy quality during both fermentation and subsequent refrigerated storage. Across five independent production batches, dahi was fermented in theki, clay pot, stainless-steel, plastic and aluminium containers and retained in the same con...
Open access
Research Article10.9734/ejnfs/2026/v18i102172
Aims: Maize is a staple food in Côte d’Ivoire, but contamination by toxigenic moulds poses a public health risk. This study aimed to characterise the moulds contaminating this matrix, assess their mycotoxin-producing potential, and determine total aflatoxin and fumonisin levels....
Open access
Research Article10.9734/ejnfs/2026/v18i102170
Plant-derived powders offer convenient routes for enriching foods, modifying texture and incorporating ingredients that are difficult to consume in their original form. Their classification as functional foods nevertheless requires a distinction between nutrient concentration, te...
Open access
Research Article10.9734/ejnfs/2026/v18i102171
Background: Nutritional knowledge plays an important role in enabling rural households to translate food availability into appropriate dietary practices. Rural women are particularly important in this process because of their involvement in agricultural production, food selection...
Open access
Research Article10.9734/ejnfs/2026/v18i102168
Partial replacement of non-leguminous roughage with leguminous roughage was evaluated for its effects on nutrient intake, milk production, body condition, and faecal characteristics of crossbred dairy cows. This study evaluated the effect of partially replacing (50%) non-legumino...
Open access
Research Article10.9734/ejnfs/2026/v18i102169
Moringa oleifera Lam. flowers are edible floral tissues with nutritional, phytochemical, sensory, and technological interest, yet they remain much less studied than the leaves and seeds. This narrative review evaluates flower-specific evidence on botanical characteristics, nutrie...
Open access
Research Article10.9734/ejnfs/2026/v18i102166
Dairy and food processing generate large, continuous streams of residues, including wastewater treatment sludges, whey, peels, shells, bones and spent coffee grounds, whose composition differs markedly from the wood and straw feedstocks that dominate biochar research. Converting...
Open access
Research Article10.9734/ejnfs/2026/v18i102167
Background: The pineapple juice sold on the streets of Abidjan is a very popular drink among consumers. However, its physico-chemical and microbiological properties deteriorate rapidly after production, significantly limiting its shelf life. Aim: This study aimed to extend the sh...
Open access
Research Article10.9734/ejnfs/2026/v18i102165
Growing interest in naturally derived food colourants has encouraged the development of efficient methods for recovering anthocyanins from plant materials. This study investigated microwave-assisted extraction of anthocyanin-rich colour from dried kokum (Garcinia indica Choisy) r...
Open access
Research Article10.9734/ejnfs/2026/v18i102164
Hidden hunger remains a persistent global nutrition challenge, particularly among populations with limited access to diverse, micronutrient-rich diets. Climate change and food-system challenges affect the availability and affordability of nutrient-dense foods, increasing interest...
Open access
Research Article10.9734/ejnfs/2026/v18i102163