Vikash Raj, Stephen Soren, Subhajit Goswami, Amanulla Seikh, Guru Prasad Mandal, Surajit Mondal, Indranil Samanta, Purnendu Ghosh & Barun Roy·European Journal of Nutrition & Food Safety·2026
This study evaluated the effects of dietary supplementation with a Lactobacillus DH42-based probiotic and its corresponding postbiotic on growth performance, carcass characteristics, blood biochemical indices, and gut health in Rainbow Rooster chickens. A total of 160 one-day-old...
Open access
Research Article10.9734/ejnfs/2026/v18i92147
The term next-generation probiotic (NGP) is increasingly used for health-associated gut commensals and rationally engineered microorganisms developed from microbiome science rather than from the historical food-fermentation route that produced most conventional probiotics. This e...
Open access
Research Article10.9734/ejnfs/2026/v18i92145
Demand for plant-based proteins is continuously increasing as an alternative to animal proteins, while animal protein consumption is under serious debate because it raises concerns about agriculture, health, and animal welfare. Vegetable proteins can be derived from legumes, cere...
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Research Article10.9734/ejnfs/2026/v18i92146
Prashant Kumar, Poonam Singh, D. N. Sharan, Pragya Parmita, Ajay Prakash Singh, Alok Kumar Singh, Sonu Kumar, Akash Amulpandi & S. M. Bharthisha·European Journal of Nutrition & Food Safety·2026
Millets are increasingly promoted as climate-smart superfoods, yet this combined label compresses several distinct propositions: that millet crops possess useful stress-adaptive traits, that their grains can improve dietary quality, that modern breeding can strengthen these attri...
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Research Article10.9734/ejnfs/2026/v18i92143
Fructooligosaccharides (FOS) are fermentable, low-digestible carbohydrates that combine moderate sweetness with bulking, fibre-like and prebiotic functions. These attributes have encouraged their use in reduced-sugar foods, but the description of FOS as a low-calorie alternative...
Open access
Research Article10.9734/ejnfs/2026/v18i92144
The present study was conducted to examine the effect of dietary supplementation with turmeric (Curcuma longa) powder on the blood parameters of Giriraja birds. One hundred and twenty 14-week-old Giriraja birds were randomly divided into four treatment groups, viz. T1 [Control (G...
Open access
Research Article10.9734/ejnfs/2026/v18i92141
Finger millet, foxnut and Kannankaya (green banana) are traditional plant-based ingredients with potential for use in value-added food formulations. However, the proportions of these ingredients can influence the sensory characteristics and overall acceptability of composite prod...
Open access
Research Article10.9734/ejnfs/2026/v18i92142
Background: Gallstone disease is a common gallbladder disorder, and dietary habits are among the potentially modifiable factors associated with gallbladder health. However, limited community-based evidence is available from East Champaran, Bihar. Objectives: The study aims to ass...
Open access
Research Article10.9734/ejnfs/2026/v18i92140
Aims: The study aims to optimise the formulation of Chhana-Date Bites by evaluating the levels of chhana, liquid glucose, nuts and date paste using Response Surface Methodology (RSM) and to evaluate the quality characteristics of the optimised product. Study Design: The study was...
Open access
Research Article10.9734/ejnfs/2026/v18i92137
Background: Overweight and obesity are emerging public health concerns among university students, with physical, social, and psychological consequences. This study assessed the prevalence, associated factors, and experiences of overweight and obesity among undergraduate students...
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Research Article10.9734/ejnfs/2026/v18i92139
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