Yellow passion fruit rind (Passiflora edulis f. flavicarpa) is a major by-product of fruit processing and a potential source of dietary fibre, pectin and phytochemicals. This study evaluated the physicochemical composition, metabolite profile and antioxidant properties of yellow...
Open access
Research Article10.9734/ejnfs/2026/v18i72103
S. B. Satam, J. M. Koli, D. I. Pathan, P. E. Shingare, S. A. Mohite, S. V. Bhor, U. M. Patel, D. R. Bhaladhare, A. S. Bhalekar, M. T. Sharangdhar, K. J. Chaudhari & A. U. Pagarkar·European Journal of Nutrition & Food Safety·2026
Brown seaweed is a marine resource containing polysaccharides and other compounds of nutritional and technological interest. The present study evaluated the influence of shade drying on the proximate composition, selected quality attributes, microbiological status, colour charact...
Open access
Research Article10.9734/ejnfs/2026/v18i72100
This study assessed the effect of a laying feed enriched with soybean oil and sprouted sorghum powder on the external and internal quality traits of eggs from Warren laying hens. Fifty 20-week-old pullets that had started laying were fed a layer feed containing 2% soybean oil and...
Open access
Research Article10.9734/ejnfs/2026/v18i72099
Background and Aims: This study evaluated the physicochemical properties, phytochemical composition and biological activities of natural Sidr honey (Ziziphus spina-christi) produced by Apis florea, together with a clinical assessment of its effects on selected human health biomar...
Open access
Research Article10.9734/ejnfs/2026/v18i72098
Aims: This study focused on quantifying nutritional and therapeutic compounds and in vitro antioxidant activity in Euadenia trifoliolata, a medicinal plant consumed as a vegetable and used in traditional medicine to treat otitis, anaemia, tuberculosis and arthritis, and as an aph...
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Research Article10.9734/ejnfs/2026/v18i72095
Rabri is a traditional heat-desiccated dairy product prepared by concentrating milk and collecting successive layers of clotted cream formed during slow heating. The present study was conducted in the Department of Animal Husbandry and Dairying (Dairy Technology), C.S.A. Universi...
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Research Article10.9734/ejnfs/2026/v18i72096
Elephant foot yam [Amorphophallus paeoniifolius (Dennst.) Nicolson] is a perishable tropical tuber with potential for value addition through dehydration and powder production. The present study evaluated the effects of slice thickness and blanching method on selected physical and...
Open access
Research Article10.9734/ejnfs/2026/v18i72097
Aims: This study aimed to evaluate the effects of spontaneous fermentation on the proximate composition, mineral profiles and amino acid dynamics of pigeon pea (Cajanus cajan L.) flour to enhance its nutritional value for human and animal nutrition. Study Design: A controlled exp...
Open access
Research Article10.9734/ejnfs/2026/v18i72093
During the first year of life, infants undergo rapid growth, and adequate complementary feeding is essential. Appropriate complementary feeding during early childhood is a major determinant of healthy growth and development. This study assessed complementary feeding practices amo...
Open access
Research Article10.9734/ejnfs/2026/v18i72094
Sandesh is a traditional heat- and acid-coagulated sweet dairy product prepared from chhana and widely consumed in India. This study evaluated the radical scavenging activity and total phenolic content of Sandesh incorporated with beetroot and rosemary extracts, either individual...
Open access
Research Article10.9734/ejnfs/2026/v18i72091
Background: The feasibility of incorporating retrograded rice into a plant-based instant beverage premix requires assessment of its sensory acceptability, microstructure and nutritional attributes. Objective: This study developed and evaluated a cinnamon-flavoured, retrograded ri...
Open access
Research Article10.9734/ejnfs/2026/v18i72092
The present study investigated the role of different processing techniques, namely soaking, roasting, blanching and germination, in modifying the techno-functional properties of kodo millet (Paspalum scrobiculatum L.) flour. Kodo millet, an underutilised yet nutritionally rich mi...
Open access
Research Article10.9734/ejnfs/2026/v18i62086
Mustard honey crystallises rapidly during storage because of its sugar composition, which can reduce consumer acceptability and complicate post-bottling handling. This study evaluated the effect of controlled thermal processing on crystallisation behaviour and selected physicoche...
Open access
Research Article10.9734/ejnfs/2026/v18i72087
The present study aimed to develop and evaluate a synbiotic tomato ketchup enriched with beetroot, prebiotics [galactooligosaccharides (GOS) and chicory root powder], and the probiotic strain Lactobacillus rhamnosus as a non-dairy functional food product. Three formulations conta...
Open access
Research Article10.9734/ejnfs/2026/v18i72088
Aims: Dyslipidaemia is a metabolic disorder associated with abnormal lipid metabolism and increased cardiovascular disease risk. Nutrition-based strategies are considered important non-pharmacological approaches for lipid management. This study evaluated the effects of different...
Open access
Research Article10.9734/ejnfs/2026/v18i72089