This study evaluated the quality of bread produced from blends of wheat, tiger nut residue and carrot flours. Five formulations were prepared: Sample A contained 100% wheat flour (Control); Sample B had 90% wheat flour, 5% tiger nut residue flour, and 5% carrot flour; Sample C co...
Open access
Research Article10.9734/ejnfs/2026/v18i31993
This study evaluated the nutritional and sensory properties of noodles produced from blends of wheat, soybean, and carrot flours in varying proportions. The proximate, mineral, and vitamin compositions of the noodles were analysed, along with a sensory evaluation to assess consum...
Open access
Research Article10.9734/ejnfs/2026/v18i31994
Jagmal P. Khatana, Yogesh V. Wayal, Choudhari Balaji Keshavrao, Harshavardhan Mohan Totawar, Purushottam Kumar Nandu, M. V. Keerthana, P. S. Laxmi, G. Athira, K. Bhrundha, Kavya Suresh & Khushal B. Muradi·European Journal of Nutrition & Food Safety·2026
Horticultural crops, characterized by high moisture content and intense metabolic activity, are highly susceptible to post-harvest deterioration, with global losses reaching up to 50%. This review aims to critically synthesize current understanding of the biochemical and physiolo...
Open access
Research Article10.9734/ejnfs/2026/v18i31991
Banana is a highly perishable tropical fruit, and significant post-harvest losses occur due to rapid ripening and the rejection of export-grade fruits based on external morphological defects, despite their nutritional adequacy. Utilization of such disqualified bananas for value-a...
Open access
Research Article10.9734/ejnfs/2026/v18i31990
Gujarat has emerged as a major potato producing and processing hub in India, ranking fourth in national potato production, with North and Central Gujarat contributing significantly to the state’s output. The region is also a leading producer and exporter of processed potato produ...
Open access
Research Article10.9734/ejnfs/2026/v18i31986
Aims: The present study aimed to develop and evaluate a functional kulfi enriched with whey protein concentrate (WPC), fructo-oligosaccharides (FOS), and kokum extract to enhance nutritional value, functional properties, sensory quality, and storage stability. Study Design: Devel...
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Research Article10.9734/ejnfs/2026/v18i31987
Roland Laux, Tatiana Avellaneda, Paula Colon Bolea, Gábor Hirka, Roy Hoffmans, Yaschar Kabiri, Györgyi Kovács, Sophie Pecquet, Shahrzad Tafazoli, Adél Vértesi, Christian Zimmermann, Tilo Hühn & Hans Verhagen·European Journal of Nutrition & Food Safety·2026
Aims: In vitro genotoxicity of three shell-comprising nut ingredients, i.e., Almond Solids from roasted in-shell Almonds (Almond Solids), Almond Liquid Extract from roasted in-shell Almonds (Almond Liquid Extract) and Peanut Paste from roasted in-shell Peanuts (Peanut Paste) was...
Open access
Research Article10.9734/ejnfs/2026/v18i31988
Functional beverages formulated from synergistic blends of fruit and medicinal herbs are gaining significant attention due to their enhanced nutraceutical potential and natural preservation capability. Strawberry contributes anthocyanins (pelargonidin-3-glucoside) and ellagic aci...
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Research Article10.9734/ejnfs/2026/v18i31989
This study evaluated the quality of oatmeal cookies fortified with banana pulp and honey. The proximate composition, physical properties, mineral composition and sensory properties were determined using standard analytical methods. The proximate composition revealed that moisture...
Open access
Research Article10.9734/ejnfs/2026/v18i31985
The lack of sufficient knowledge about the physical and mechanical properties of agricultural products often leads to higher postharvest losses. Given the importance of the drumstick pod (Moringa oleifera) and the limited information available on its engineering characteristics,...
Open access
Research Article10.9734/ejnfs/2026/v18i31983
Pea pod is an underutilized agro-industrial by-product rich in dietary fiber and minerals. The present study aimed to evaluate the feasibility of incorporating pea pod powder (PPP) into cookies for nutritional enhancement. Cookies were prepared by replacing refined flour with PPP...
Open access
Research Article10.9734/ejnfs/2026/v18i31984
Eighty-four bacterial isolates obtained from fruits and medicinal plant leaves were screened for probiotic potential. Twenty-eight lactic acid bacteria (LAB) demonstrated strong tolerance to simulated gastrointestinal conditions, with >80% survivability at pH 2, >45% at pH...
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Research Article10.9734/ejnfs/2026/v18i31980
Background: Cowpea is an important pulse and starchy legume crop in sub-Saharan Africa, with further use happening in regions of Asia and the Americas. In this study, Cowpea seed coat flour (CSCF) was used to produce bread. This study deals with the efficacy of fermentation in im...
Open access
Research Article10.9734/ejnfs/2026/v18i31981
Yam serves as a cornerstone for food security in West Africa; however, it is categorized as an orphan crop due to little research on the nutritional composition of local yam varieties across different locations. The objective for this study is to determine mineral profiles of two...
Open access
Research Article10.9734/ejnfs/2026/v18i31982
The study evaluated the quality of spaghetti produced from blends of wheat, sorghum, and Bombax costatum calyces flour. Wheat flour was partially replaced with sorghum flour and Bombax costatum calyces flour at different ratios (100:0:0, 20: 80: 0, 20: 70: 10, 20: 60: 20, 20: 50:...
Open access
Research Article10.9734/ejnfs/2026/v18i31978