Greek yoghurt is a popular fermented dairy product recognized for its high protein content and creamy texture. This study aimed to develop functional Greek yoghurt enriched with whey protein concentrate (WPC) and little millet (Panicum sumatrense) to enhance its nutritional and s...
Open access
Research Article10.9734/ejnfs/2025/v17i31659
This study aimed to develop a functional Greek yogurt fortified with horse gram (Macrotyloma uniflorum) and evaluate its sensory and functional properties. Greek yogurt was prepared using fresh cow milk, heated to 90°C for 5 minutes, followed by inoculation with 0.30% freeze-drie...
Open access
Research Article10.9734/ejnfs/2025/v17i31660
Atchiman Esther Blandine KRAIDY, Jean-Jacques DIAGOU, Audrey Herbert Yépié, Gnelle Assita COULIBALY & Anin L. ANIN-ATCHIBRI·European Journal of Nutrition & Food Safety·2025
Objectives: This study aimed to assess the dietary habits, food diversity, and nutritional security of households in this region. Study Design: This is a cross-sectional, descriptive, and analytical study. Study setting and Duration: Nangui Abrogoua University, the departments of...
Open access
Research Article10.9734/ejnfs/2025/v17i31661
In Africa, vitamin A deficiency is responsible for approximately 6% of deaths in children under 5 years of age (1). Due to the significant risk that this deficiency has on infant morbidity and mortality (reduced resistance to infections, stunted growth, blindness, death), it is c...
Open access
Research Article10.9734/ejnfs/2025/v17i31652
Access to safe, adequate and nutritious food is a basic human right that is essential for good health (WHO, 2008). Unfortunately, this basic right is denied in many low- and middle-income countries, partly due to food insecurity, poverty and inappropriate food distribution (Torhe...
Open access
Research Article10.9734/ejnfs/2025/v17i31653
C N R Santhoshini, V.V. Jagadeeswari, Rushabh J. Makwana, Rahul Pradhan, Manoj Kumar Burdak, Padi Mahesh, Vankadavath Nagaraju & Rathod Tushar Krushnaji·European Journal of Nutrition & Food Safety·2025
As the global population continues to grow, ensuring food security and proper nutrition has become more challenging than ever. Edible flowers, once primarily valued for their beauty and cultural significance, are now gaining attention as a sustainable and nutritious food source....
Open access
Research Article10.9734/ejnfs/2025/v17i31654
Koffi Morofie Justin KOUAME, Adobi Christian KADJO, Kohi Alfred KOUAME, Ettien Léon Hamian, Sylvestre DAGO, Missa Mambahy OUATTARA & Koffi David AKAKI·European Journal of Nutrition & Food Safety·2025
Aims: Inadequate agricultural practices and poor hygiene among vegetable growers increase the risk of food contamination, compromising public health and degrading natural resources. This study evaluates the impact of different cleaning treatments (sodium bicarbonate, sodium hypoc...
Open access
Research Article10.9734/ejnfs/2025/v17i31655
Joaquim J. Picardo, Marlon V. C. Cid, Gisel C. Díaz, Ana Lúcia A. Vendramini, Donato A. G. Aranda, Nina K. da Silva James & Raimundo R. Gamela·European Journal of Nutrition & Food Safety·2025
Surimi is a concentrate of myofibrillar proteins obtained from solid residues from fish processing, which is minced, washed, drained and final by the use of stabilizing agents. The aim of this study was to evaluate the influence of using different fish species: whitemouth croaker...
Open access
Research Article10.9734/ejnfs/2025/v17i31656
Aflatoxin is a type of mycotoxin originating from fungi that contaminates human food and animal feeds, causing serious health effects in humans and animals. The study aims to determine fungal infestation and mycotoxin contamination of human food and animal feeds for public healt...
Open access
Research Article10.9734/ejnfs/2025/v17i31650
Aim: This study aimed to isolate and identify the mycoflora associated with fruits and vegetables from local markets in Chitradurga, Karnataka, India, to assess fungal diversity, determine potential post-harvest pathogens, and evaluate their impact on food quality and safety. Stu...
Open access
Research Article10.9734/ejnfs/2025/v17i31651
Introduction: Youth are becoming more and more active on social media, with over 90% of them having at least one account. Food and beverage companies take advantage of this trend by targeting teenagers with social media marketing for their products. The influence of social media...
Open access
Research Article10.9734/ejnfs/2025/v17i31649
Fresh vegetables eaten raw can be agents of transmission of microbes and heavy metals. The frequency and variability of microbes and heavy metals on 96 vegetables from some large production sites in Mali were evaluated. These sites were Bamako, Kati, Baguineda, Samanko, Sikasso a...
Open access
Research Article10.9734/ejnfs/2025/v17i31648
Purpose: Hypertension and diabetes used to occur in adults but are now prevalent in children however, there is no enough information on student’s knowledge on prevention and management of these conditions. Therefore, this study aimed at assessing knowledge on prevention and manag...
Open access
Research Article10.9734/ejnfs/2025/v17i31646
This study was designed to evaluate the nutrient composition, microbiological, physical and sensory properties of biscuits produced from blends of wheat, Bambara groundnut and bush mango mesocarp flour. Bambara groundnuts and bush mango mesocarps were separately processed into fl...
Open access
Research Article10.9734/ejnfs/2025/v17i31647
Aim: This research is to investigate the effect of heat on the chemical profile of black-eyed beans (Vigna unguiculata (L.) Walp.) treated under different conditions. Sample A (used as received from the farmer without further treatment) served as a control to compare with Sample...
Open access
Research Article10.9734/ejnfs/2025/v17i31645