Madina ABDOULAYE AFFADINE, Yahaya ALIO DAN LADI, Roumane Moukhtar, Alhadj Markhous Nazal, Nomaou DAN LAMSO & Abdesalam Tidjani·European Journal of Nutrition & Food Safety·2026
Malnutrition remains a major public health concern among children under five in Chad, particularly in structurally vulnerable Sahelian areas. This study assessed the nutritional situation of children under five years of age in the departments of Dagana and Haraz Al Biar, Hadjer L...
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Research Article10.9734/ejnfs/2026/v18i72090
Background: The genus Agrocybe comprises saprophytic macro-fungi that occur on forest floors, grasslands and decaying plant material. Agrocybe broadwayi is a traditionally consumed wild myco-food in sub-Himalayan West Bengal, India, but information on its nutritional composition,...
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Research Article10.9734/ejnfs/2026/v18i62085
This cross-sectional study assessed knowledge, attitude and practice regarding probiotic beverage consumption among consumers in Vijayapura District, Karnataka, and examined their associations with selected socio-demographic characteristics. A total of 100 adult consumers partici...
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Research Article10.9734/ejnfs/2026/v18i62084
Complex materials can be reduced to smaller organic compounds through the natural degradation of solid organic waste, after which they become incorporated into the soil. Food waste (FW), including precooked and leftover food, is a major component of solid organic waste in the twe...
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Research Article10.9734/ejnfs/2026/v18i62082
This study examined the effects of fermentation and malting on the moisture adsorption behaviour, thermodynamic characteristics and predicted shelf life of complementary foods formulated from cocoyam, red kidney beans and mango. Flours derived from cocoyam, red kidney beans and m...
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Research Article10.9734/ejnfs/2026/v18i62083
Cruciferous vegetables contain important nutrients and bioactive constituents, yet radish leaves and stalks are commonly discarded during routine preparation and marketing. This study developed spaghetti (noodles) by incorporating dehydrated radish leaf and stalk powder into refi...
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Research Article10.9734/ejnfs/2026/v18i62081
The present study evaluated the physico-chemical, functional, sensory and storage characteristics of foxtail millet flour and a foxtail millet-based soup mix. Foxtail millet flour was blended with dehydrated peas, carrot, corn, green chilli and selected spices to prepare the soup...
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Research Article10.9734/ejnfs/2026/v18i62080
Spices have a long history as an integral part of Indian medicinal system, culture, traditional ceremonies, cuisine and commerce. India is recognised globally as the largest producer, consumer and exporter of spices. In domestic market, packaged spice segment has witnessed remark...
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Research Article10.9734/ejnfs/2026/v18i62079
Food adulteration poses a serious and persistent threat to public health worldwide, with consequences that are especially acute among school-age children, whose dietary habits, limited nutritional awareness, and exposure to diverse food environments make them particularly vulnera...
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Research Article10.9734/ejnfs/2026/v18i62075
The past few decades have witnessed commendable shifts in food processing technologies based on the requirements of consumers towards healthier, safer, and minimally processed food products. The current paper is a review article about the recent advances in thermal and non-therma...
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Research Article10.9734/ejnfs/2026/v18i62077
The increasing environmental hazards caused by the extensive use of synthetic plastic packaging have created a global demand for biodegradable alternatives derived from renewable and sustainable resources. The present study was undertaken to develop an eco-friendly packaging film...
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Research Article10.9734/ejnfs/2026/v18i62078
Background: Fast-food consumption has increased substantially in low- and middle-income countries due to rapid urbanisation, changing dietary lifestyles, and occupational demands. University lecturers constitute a professional group particularly vulnerable to unhealthy dietary pa...
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Research Article10.9734/ejnfs/2026/v18i62074
H. M. Ghazali, U. S. Haruna, A. Salisu, P. Moses, T. Inusa, M. M. Wali, S. Isma’il, V. Agbo, R. D. Umar, A. J. Na’Allah, A. Ahmad, B. I. Olawale, H. Tahir, Z. M. Kabeer & M. Y. Iliyasu·European Journal of Nutrition & Food Safety·2026
Background: Palm oil is a major dietary staple in Nigeria, but its production, transportation, and sale under informal market conditions expose it to fungal contamination and potential mycotoxin accumulation. Mycotoxigenic fungi such as Fusarium, Aspergillus, and Penicillium have...
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Research Article10.9734/ejnfs/2026/v18i62071
Background: Vegetables constitute an important component of nutrition-sensitive food systems due to their role in supplying essential vitamins, minerals, dietary fibre, and antioxidant compounds necessary for healthy diets. However, their nutritional contribution is influenced by...
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Research Article10.9734/ejnfs/2026/v18i62072
Background: Ultraviolet-C (UV-C) radiation is an emerging non-thermal food preservation technology that effectively inactivates a wide range of microorganisms while causing minimal changes to the sensory and nutritional quality of foods. In khoa-based sweets such as Peda, which a...
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Research Article10.9734/ejnfs/2026/v18i62073