This study evaluated the effect of storage on two value-added snack products i.e., biscuits and sev developed from composite flour made by blending Acacia nilotica pod flour and raw banana flour. The formulation aimed to combine the antioxidant and antimicrobial properties of Aca...
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Research Article10.9734/ejnfs/2025/v17i61734
S. Alagendran, Rashmi Mohapatra, Vishnupriya Sethuraman, M. Niharika, Sampath Venkatesan, Ashish Kumar Jatav & Chandan Kumar Panigrahi·European Journal of Nutrition & Food Safety·2025
Millets are small-seeded, climate-resilient cereal crops that have gained increasing attention for their potential role in promoting sustainable agriculture and addressing global nutritional challenges. This review explores the comprehensive nutritional profile and documented hea...
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Research Article10.9734/ejnfs/2025/v17i51733
Tamarind (Tamarindus indica L.) is a highly nutritious but underutilized fruit. Tamarind have a significant health benefits but till its potential remains largely unexploited. This present investigation is about the effects of incorporating natural ingredients like cumin (Cuminum...
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Research Article10.9734/ejnfs/2025/v17i51731
This study evaluated the nutritional enhancement and sensory acceptability of biscuits enriched with composite flour made from Acacia nilotica pod flour and raw banana flour. Acacia nilotica, known for its high protein, fibre, and antioxidant content, was incorporated with raw ba...
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Research Article10.9734/ejnfs/2025/v17i51732
The UN projects that population growth will increase global food demand, necessitating higher food production. Aquaculture can help meet this rising need. While popular in Asia, edible macroalgae (seaweed) consumption is rising globally, especially in the US and Europe. Their hig...
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Research Article10.9734/ejnfs/2025/v17i51730
Tomato (Solanum lycopersicum L.) is an annual herbaceous crop with berries that belongs to the Solanaceae family. It produces fruits of various sizes and shapes with a smooth epicarp. It originated as wild forms in the Peru-Ecuador-Bolivia area of South America. It is among the p...
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Research Article10.9734/ejnfs/2025/v17i51729
In order to improve poultry production and reduce losses due to outbreaks and the occurrence of disease, the use of antibiotics and anti-coccidian has been on the increase, with their residual effect (REF). The study investigated the effect of bitter leaf (Vernonia amygdalina) ex...
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Research Article10.9734/ejnfs/2025/v17i51728
Aims: The study aims to develop and standardize the process technology for kulfi enriched with coconut kernel extract and whey protein powder. It focuses on evaluating sensory attributes like body and texture, flavour, colour and appearance and overall acceptability. The objectiv...
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Research Article10.9734/ejnfs/2025/v17i51727
The utilization of Taro leaves as fish feed is hampered by high levels of oxalates. An investigative study was carried out to assess the efficacy of soaking and drying method on oxalate content reduction in taro leaves. During this study, the taro (Colocasia esculenta) leaves sam...
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Research Article10.9734/ejnfs/2025/v17i51726
The rising awareness about low glycemic load, gluten-related disorders and increasing demand for health-conscious food options have paved the way for innovative gluten-free alternatives. Traditional Indian snacks, such as khakhra, offer a valuable base for nutritional enhancement...
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Research Article10.9734/ejnfs/2025/v17i51724
Background: India's vast cultural diversity, encompassing numerous civilizations, languages, climates, religions, and communities, has significantly contributed to the development of a rich and varied culinary heritage. North-East Indian cuisine, in particular, represents an exot...
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Research Article10.9734/ejnfs/2025/v17i51725
The paper details how breastfeeding plays a vital role in supporting infant growth together with immunity development and establishing health outcomes throughout life. This discussion emphasizes how breastfeeding should begin during the first hour followed by a focus on both colo...
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Research Article10.9734/ejnfs/2025/v17i51722
Aims: The present study investigates the sensory evaluation of millet-based Indian flatbreads. Background: Millet-based flatbreads are lower in gluten content, making them suitable for individuals with gluten intolerance or celiac disease. The sensory properties of millet-based f...
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Research Article10.9734/ejnfs/2025/v17i51723
Osmotic dehydration (OD) is one of the oldest but still evolving food preservatiuon techniques, develouped to prolong the shelf life of perishable foods while preserving nutritional and sensory characteristics. Salt nad sugar solutions have been used to preserve foods. Osmotic de...
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Research Article10.9734/ejnfs/2025/v17i51720
The study produced and evaluated ready-to-eat (RTE) Flakes from blends of malted yellow maize, defatted groundnut and sweet orange peel flours with the following formulation:MM1 (100:0:0%), MGS1 (90:5:5%), MGS2 (80:15:5%), MGS3 (70:25:5%), MGS4 (60:35:5%) and MGS5 (50:45:5%). Sam...
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Research Article10.9734/ejnfs/2025/v17i51721