Chironji, the edible kernel and fruit of Buchanania lanzan Spreng., occupies an unusual position between a traditional forest food, a high-value nut substitute and a candidate nutraceutical ingredient. Its kernels are energy-dense and contain appreciable lipid and protein, while...
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Research Article10.9734/ejnfs/2026/v18i82116
Jamun, botanically known as Syzygium cumini (L.) Skeels, is an underutilised tropical fruit native to the Indian subcontinent and South-East Asia that has attracted growing scientific interest owing to its distinctive nutritional composition and broad pharmacological profile. The...
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Research Article10.9734/ejnfs/2026/v18i82115
Honey adulteration with low-cost sugar syrups, such as jaggery syrup, invert sugar syrup, and corn syrup, has become a major concern affecting honey quality and purity. The present investigation aimed to develop a rapid, non-destructive method for detecting jaggery syrup (JS) adu...
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Research Article10.9734/ejnfs/2026/v18i82114
Background: Functional fermented dairy beverages require adequate storage stability to retain product quality, viable cultures, sensory acceptability, and biofunctional properties. Aim: The present study investigated the effect of cold storage on the physicochemical, microbiologi...
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Research Article10.9734/ejnfs/2026/v18i82112
This study aimed to formulate and evaluate fenugreek-based cookies prepared with stevia as a natural sweetener and selected ingredients intended to improve nutritional quality and sensory acceptability. Three cookie formulations were developed using oats flour, fenugreek seed pow...
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Research Article10.9734/ejnfs/2026/v18i82113
Tribal women in India remain nutritionally vulnerable because poverty, limited dietary diversity and restricted access to health and nutrition services affect food intake and health outcomes. This systematic review examines the nutritional status of tribal women in Udaipur distri...
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Research Article10.9734/ejnfs/2026/v18i72111
Shafiabegum, Poornima Dittekoppa Vijendra, Ambrish Ganachari, Udaykumar Nidoni, Sharanabasappa B. Yeri, Shrinivas Deshpande, Vadlapudi Kumar, G. K. Pratap & Poorna Vivek Valleti·European Journal of Nutrition & Food Safety·2026
Rajmudi rice, a traditional brown rice variety native to Mysore, Karnataka, was historically favoured by the kings of Mysore for its nutritional characteristics. This study evaluated the physicochemical properties of Rajmudi rice using AOAC and other standard methods. The physica...
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Research Article10.9734/ejnfs/2026/v18i72109
Aims: This study optimised jaggery concentration and post-addition desiccation time for pedha and evaluated the sensory, compositional, microbiological, storage, and economic characteristics of the selected formulation. Study Design: A multilevel factorial completely randomised d...
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Research Article10.9734/ejnfs/2026/v18i72110
Background: Sugar-sweetened beverages (SSBs) are significant sources of excess free sugar consumption and are associated with an increased risk of obesity, diabetes and other non-communicable diseases. Tanzania has not implemented a policy for taxing SSBs, which is considered an...
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Research Article10.9734/ejnfs/2026/v18i72108
The present study aimed to optimise the spray-drying conditions for the production of tamarind pulp powder using different carrier materials and inlet air temperatures. The sticky nature of tamarind pulp presents challenges during spray drying, necessitating the use of suitable e...
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Research Article10.9734/ejnfs/2026/v18i72107
Artisanal fish processing represents a key strategy for preserving and valorising fishery resources in Senegal, particularly abundant species such as false scad (Caranx rhonchus). This study evaluated the effect of different concentrations of tamarind (Tamarindus indica) extract...
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Research Article10.9734/ejnfs/2026/v18i72105
Soumbara, a traditional condiment obtained from fermented Parkia biglobosa seeds, contributes to the dietary practices of populations in northern Côte d’Ivoire. This study characterised lactic acid bacterial isolates recovered at the early stage of Soumbara fermentation in Tioron...
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Research Article10.9734/ejnfs/2026/v18i72106
The experiment was conducted during 2022-2023 in the Processing Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, to standardise a ready-to-serve (RTS) dragon fruit beverage. The experiment was laid out in a Co...
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Research Article10.9734/ejnfs/2026/v18i72104
Extrusion technology is a high-temperature short-time processing approach used to transform starchy and proteinaceous food materials into structured products through controlled pressure, temperature, moisture and mechanical shear. This review examines the operational principles o...
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Research Article10.9734/ejnfs/2026/v18i72101
The increasing demand for sustainable, functional, and health-promoting ingredients in pet nutrition has stimulated growing interest in marine macroalgae (seaweeds) as alternative feed resources for dogs and cats. India, with a coastline exceeding 7,500 km, harbours rich seaweed...
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Research Article10.9734/ejnfs/2026/v18i72102