The goal of the current study was to create noni wine using various herbal mixtures. A variety of herbal extracts, including lemongrass, pudina, ginger, and tulsi, were blended at a 12% concentration into noni juice to create herbal noni wine, which was then fermented under ideal...
Open access
Research Article10.9734/ejnfs/2026/v18i42009
Camel milk has gained substantial interest as a functional food, primarily due to its unique nutritional composition and therapeutic properties, including antidiabetic, antimicrobial, and hypoallergenic effects. This study provides a comprehensive overview of the chemical composi...
Open access
Research Article10.9734/ejnfs/2026/v18i42010
Background: Rural women contribute significantly to agricultural production and household management in developing countries; however, their substantial labour input does not always translate into improved nutritional outcomes. The objective of this study was to examine the relat...
Open access
Research Article10.9734/ejnfs/2026/v18i42006
Nutritional deficiencies and the lack of hygienic quality of food in the markets of developing countries such as Côte d’Ivoire are not reassuring. This study was conducted as part of the fight against nutrient deficiencies and the unsatisfactory sanitary quality of certain foods...
Open access
Research Article10.9734/ejnfs/2026/v18i42004
The integration of artificial intelligence (AI) and metabolomics is transforming the fields of food science, technology, and nutrition by enabling data-driven, individualized dietary strategies. Personalized nutrition seeks to move beyond generalized dietary recommendations towar...
Open access
Research Article10.9734/ejnfs/2026/v18i42005
Background: The poultry sector plays a vital role in national food production and food security, while also contributing significantly to poverty reduction, employment creation, and the socio-economic upliftment of rural communities. Aims: To evaluate the effect of dietary incorp...
Open access
Research Article10.9734/ejnfs/2026/v18i42001
Hypertension represents a critical global health challenge, necessitating the development of safer, natural alternatives to synthetic inhibitors, which are often associated with adverse side effects. African yam bean (Sphenostylis stenocarpa) is an underutilized, high-protein leg...
Open access
Research Article10.9734/ejnfs/2026/v18i42002
Background: Seafood consumption offers significant health benefits. Within a healthy dietary pattern rich in wholegrain cereals, fruit, vegetables, legumes, nuts and dairy, seafood is linked to reduced all-cause mortality, cardiovascular disease, stroke, certain cancers, depressi...
Open access
Research Article10.9734/ejnfs/2026/v18i42003
Cookies are widely consumed baked products; however, conventional wheat-based cookies are becoming a concern for gluten intolerant people, also wheat is mainly imported in several countries of the world. Therefore, the use of maize incorporated with partially defatted peanut and...
Open access
Research Article10.9734/ejnfs/2026/v18i42000
This study aimed to examine the effects of wheat and pigeon pea fortification and processing on antinutrient levels, protein content, and in vitro protein digestibility (IVPD) of low-tannin (Tabat) and high-tannin (WadAhmed) sorghum cultivars. The sorghum cultivar WadAhmed exhibi...
Open access
Research Article10.9734/ejnfs/2026/v18i41997
The increasing consumption of energy-dense, nutrient-poor snack foods among children in developing countries has raised significant public health concerns, contributing to the rising prevalence of the triple burden of malnutrition. This issue is particularly evident among school-...
Open access
Research Article10.9734/ejnfs/2026/v18i41998
This study evaluated the proximate composition of some selected plants belong to Solanaceae family to assess their nutritional potential. The proximate analysis (carbohydrates, fats, proteins, moisture and ash) of all plant samples were determined by using AOAC methods. The analy...
Open access
Research Article10.9734/ejnfs/2026/v18i41999
Aims: In the context of Tanzania’s National School Feeding and Nutrition Services Guideline (2020), this study aimed to assess its implementation in primary schools, focusing on meal provision and parental contributions as key operational components. Methodology: A cross-sectiona...
Open access
Research Article10.9734/ejnfs/2026/v18i41995
Mucuna pruriens seed is a poorly utilized legume but contains appreciable amount of protein/ amino acids that get altered during thermal processing to make it wholesome necessitating the combination of bioprocess and thermal processes. The study was carried out to evalua...
Open access
Research Article10.9734/ejnfs/2026/v18i41996
Energy bars are compact, nutrient-dense food supplements formulated to deliver a rapid source of energy. Generally weighing between 30 and 50 g, they provide approximately 200-300 kcal, with 3-9 g of fat, 7-15 g of protein and 20-40 g of carbohydrates. These products serve multip...
Open access
Research Article10.9734/ejnfs/2026/v18i41992