Minakshi Dutta, Nagesh C. R., Rosalin Laishram, Dineshkumar R., Navita Bansal, Suneha Goswami, Ranjeet R. Kumar, Ranjeet Sharad Raje, Rama Prashat G. & Vinutha T·European Journal of Nutrition & Food Safety·2025
Pigeon pea (Cajanus cajan) is a nutritionally significant legume, rich in protein (18–25%), carbohydrates (57.6%), and essential micronutrients such as ascorbic acid, folic acid, niacin, and pantothenic acid. However, the presence of antinutritional factors such as polyphenols, p...
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Research Article10.9734/ejnfs/2025/v17i21631
This study investigated the proximate composition, mineral content, vitamin content, amino acid profile and sensory attributes of chinchin produced from blends of rice flour (RF), cowpea flour (CPF), and sweet potato flour (SPF). All analyses were carried out using standard metho...
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Research Article10.9734/ejnfs/2025/v17i11628
The increasing cost of wheat flour in countries where it is not grown leads to researching alternatives to local flour. Cassava (Manihot esculenta Crantz) is an affordable crop for most people in Asian and African countries due to its abundance. Starch and flour made from cassava...
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Research Article10.9734/ejnfs/2025/v17i11627
Background to the Study: The increasing prevalence of malnutrition and micronutrient deficiencies, particularly in developing countries, necessitates the development of affordable, nutrient-dense foods. Aim: This study aim to develop and evaluate the nutritional and sensory prope...
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Research Article10.9734/ejnfs/2025/v17i11625
This comprehensive analysis examines insects' potential as sustainable food and feed sources, focusing on various scholarly views and empirical studies. Edible insects offer a viable answer to global food security issues because of their high nutritional content, efficient feed c...
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Research Article10.9734/ejnfs/2025/v17i11626
Spread is a nutritious and flavourful alternative to the jams and butters. The current study's goal was to create a functional spread based on apples by adding beetroot pulp and evaluating its physico-chemical, microbial and sensory properties under ambient storage conditions. Th...
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Research Article10.9734/ejnfs/2025/v17i11623
Pearl millet is a widely cultivated crop that finds its way into a variety of cuisines around the globe. It is esteemed for its nutritional advantages, highlighting the importance of large-scale processing. It stands out as a sustainable and eco-friendly crop, demonstrating remar...
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Research Article10.9734/ejnfs/2025/v17i11624
Introduction: Household dietary diversity serves as a simple indicator of various parameters that affect the nutrition of people. Food security has three important aspects (availability, access, and utilization). Household accessibility to food has also been shown to be affected...
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Research Article10.9734/ejnfs/2025/v17i11622
Agrifood systems provide food along with providing employment opportunities to a large number of people around the globe. While the positive aspects are well known to all, many negative costs also arise out of agrifood systems which when given a monetary value are known as hidden...
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Research Article10.9734/ejnfs/2025/v17i11619
Aims: The aim of the study is to find the effect of chitosan-based edible films on the sensory and microbiological characteristics of ready-to-eat paneer during storage at ambient and refrigeration temperature. Study Design: This study was experimental and conducted in a lab. Pl...
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Research Article10.9734/ejnfs/2025/v17i11620
Nanoemulsions, characterised by their small droplet size and kinetically stable colloidal systems, are gaining widespread attention in the food industry. Their composition and structure can be precisely tailored to encapsulate and deliver bioactive lipophilic compounds effectivel...
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Research Article10.9734/ejnfs/2025/v17i11621
Aim: This study evaluated the macronutrients, functional properties of composite flour and sensory properties of biscuits made from the blends of composite flour. Study Design: This study is an experimental study. Place and Duration of Study: Department of Food Engineering, Facul...
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Research Article10.9734/ejnfs/2025/v17i11618
Aims: This study aims to evaluate the attitudes of associate degree students about fast food and to determine the effect of gender. Study Design: Students who voluntarily agreed to participate in the study were included. Within the scope of the research, the questionnaire was con...
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Research Article10.9734/ejnfs/2025/v17i11616
Fish is a high-quality food, but it can contain toxic heavy metals that accumulate in its tissues, posing a risk to human health as it is at the end of the food chain. These metals threaten public health due to their toxicity and ability to accumulate in tissues, leading to the d...
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Research Article10.9734/ejnfs/2025/v17i11617
This study investigated the hygiene practices and knowledge of street food vendors in the Volta Region of Ghana, utilizing the Theory of Planned Behavior as a conceptual framework. A descriptive research design was employed, with a multistage random sampling method selecting 254...
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Research Article10.9734/ejnfs/2025/v17i11614