Background and Study Areas: Southern Bangladesh faces challenges related to nutritious food production, quality inputs, and technological solutions. Agro-input companies are key players in providing seeds, fertilizers, and services to promote agricultural farming and diverse, nut...
Open access
Research Article10.9734/ejnfs/2025/v17i101886
Aims: This study aimed to evaluate the nutritional composition, sensory acceptability, and microbiological safety of “Dakuwa”, a traditional West African snack, formulated with fonio (Digitaria iburua) as a primary cereal component. Study Design: An experimental study was conduct...
Open access
Research Article10.9734/ejnfs/2025/v17i111887
Aims: To design and evaluate a nutritious, functional buttermilk, exploring optimal combinations of foxtail millet, rock salt and black cumin to elevate sensory satisfaction Study Design: Development of functional buttermilk by incorporating functional ingredients at varying leve...
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Research Article10.9734/ejnfs/2025/v17i101885
KONAN BEHIBLO N’GUESSAN BAH, KOUASSI MADINATOU MARIE FRANCE, NAGALO OUSMANE, YEBOUE KOUAME HERMANE, MEITE ALASSANE & AMOIKON KOUAKOU ERNEST·European Journal of Nutrition & Food Safety·2025
Background: Protein-energy malnutrition s a public health problem in developing countries. The search for available and less vegetable protein is recommended as a solution. Nevertheless for their efficient use knowledge of their bio disponibility is recommended. Food seeds known...
Open access
Research Article10.9734/ejnfs/2025/v17i101884
Moringa & Sorghum Idli represents an innovative fusion of traditional South Indian cuisine with nutrient-dense ingredients aimed at enhancing the nutritional profile of the conventional idli. Millets, particularly Sorghum bicolor (commonly known as sorghum or great millet), a...
Open access
Research Article10.9734/ejnfs/2025/v17i101883
This review highlights the transformative role of deep learning in food processing and production. Models like CNNs, GANs, Transformers, and hybrid networks show high accuracy in tasks such as food classification, adulteration detection, and quality assessment. These techniques a...
Open access
Research Article10.9734/ejnfs/2025/v17i101881
Aims: This study characterized the chemical, mineral, and photochemical properties of underutilized tropical fruit by-products in Vietnam—banana pseudostems, dragon fruit peels, and durian husks—to assess their potential in biomaterials, nutraceuticals, and circular agriculture....
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Research Article10.9734/ejnfs/2025/v17i101882
This study evaluated the chemical composition of masa, a traditional West African fermented cereal food, produced from malted sorghum (Sorghum bicolor L. Moench) and fermented baobab (Adansonia digitata) pulp. Seven formulations were prepared with 5%, 10%, 15%, 20%, and 25% malte...
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Research Article10.9734/ejnfs/2025/v17i101879
Guava pickle, a widely consumed condiment in various cuisines, was formulated and developed to evaluate its nutritional and quality attributes. The pickle was prepared using ripe guavas (Psidium guajava L.) and a blend of spices, including Capsicum annuum (red chilli powder), Cur...
Open access
Research Article10.9734/ejnfs/2025/v17i101880
This study focused on the development, organoleptic quality, and shelf-life evaluation of nutraceutical sports bars fortified with Prosopis cineraria pod flour, an underutilized desert plant rich in protein, fiber, minerals, and bioactive compounds. Multiple formulations were pre...
Open access
Research Article10.9734/ejnfs/2025/v17i101876
Cheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors. This...
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Research Article10.9734/ejnfs/2025/v17i101877
Aims: The development of convenient food products including nutrient-dense pulses along with cereals, make it complete food by integrating complementary proteins present in cereals and pulses. Lentils are major pulse, which is often consumed after dehusking to enhance culinary an...
Open access
Research Article10.9734/ejnfs/2025/v17i101878
Idli is a traditional fermented food product made from a batter of ground rice (Oryza sativa) and black gram (Phaselous muno) which undergoes lactic acid fermentation via lactobacillus. It is a breakfast food originated from South India. This premix provides a gluten- free, low-g...
Open access
Research Article10.9734/ejnfs/2025/v17i101870
Mushrooms are edible fungi enjoyed around the world for their unique taste and flavour. Packed with nutrients, they provide numerous health benefits, yet their full potential is often overlooked. Mushrooms contain bioactive compounds that make them strong candidates for developin...
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Research Article10.9734/ejnfs/2025/v17i101871
The growing concerns over plastic waste and environmental sustainability have led to exploring alternative solutions, such as edible cutlery. This project focuses on developing edible cutlery using ragi, sago, and black gram flour, which are nutritious, eco-friendly, and locally...
Open access
Research Article10.9734/ejnfs/2025/v17i101872