European Journal of Nutrition & Food Safety

Utilization of Jackfruit Waste for the Development of Sustainable Animal Feed

E. Manjunatha, B. Manjula, G. Jyoshna, R. Nagesh, R. Aruna, P. Jayamma — Tue, 26 May 2026 00:00:00 +0000

Jackfruit (Artocarpus heterophyllus) is one of the largest tropical fruits and generates a substantial quantity of waste, accounting for nearly 65–75% of its total weight in the form of non-edible components such as peel, core and perianth. The improper disposal of this agro-waste poses environmental challenges, while its rich nutritional potential remains under-utilized. The present study was undertaken to develop a sustainable and value-added process for converting jackfruit waste into a nutritive feed powder. Jackfruit waste obtained from the J33 cultivar was thoroughly cleaned, uniformly cut, and blended with maize flour to enhance its nutritional and functional properties. The prepared mixture was subjected to dehydration using two different drying methods, namely a solar-cabinet dryer and traditional open-sun drying, to evaluate their effectiveness in moisture removal and quality retention. The resulting feed powder was analysed for its physical, functional, and proximate properties to assess its suitability as a value-added feed ingredient. The findings of this study highlight the potential of jackfruit waste as a low-cost, eco-friendly, and nutritionally beneficial resource for feed formulation, thereby contributing to waste reduction and sustainable agro-processing practices.

Appraisal of Dichlorvos Residues in the Regularly Consumed Food Items of the Calabar City, Nigeria: A Health and Safety Evaluation

Julius U. Naku, Bassey I. Inah, Peter E. Idaka, Aliyu Adamu, Paul T. Ugosor — Wed, 27 May 2026 00:00:00 +0000

Background: Dichlorvos is a widely used organophosphate insecticide in crop and postharvest protection, but its high toxicity poses serious risks to human health and food safety, particularly in developing countries.

Aim: The study aimed to evaluate the presence and concentration of dichlorvos residues in regularly consumed food items and compare the results with established safety standards. It assesses the degree of public compliance with the campaigns against the use of dichlorvos for food preservation.

Study Design: Samples A, B, and C representing three commonly consumed food items; stock fish (Gardus morhua), beans (Phaseolus vulgaris) and bush mango (Irvingia gabonensis) respectively were bought randomly from the two major markets in the City of Calabar.

Place and Duration of Study: This research was carried out in the Petroleum Technology Development Fund (PTDF) laboratory of the Chemistry Department, University of Calabar, for ten months.

Method: Homogenized samples (2 g of each) were weighed into a conical flask and mixed with 15 mL of a mixture of acetone and ethanol in the ratio of 1:1 and blended. The mixture was centrifuged at 2500 rpm for 5 minutes. The supernatant was collected thrice from each sample and reduced in a rotary evaporator to 5 mL, which was used for GC-MS analysis.

Results: Only sample A showed the presence of dichlorvos while Samples B and C were not within detection limits. These results show that from the food commodities bought, only stockfish had detectable concentration (0.021mg/kg) of dichlorvos, which is above the acceptable limits of 0.01mg/kg (Chinese standard), 0.0144mg/kg (USEPA), but below the European Union limit of 0.05mg/kg.

Conclusion: Overall, the findings suggest a positive impact of regulatory interventions in Nigeria, reflecting a gradual reduction in dichlorvos usage in food preservation. The presence of dichlorvos in stockfish stresses the need for continued effort in pesticide regulation and consumer education, as improper use of pesticides still poses a health risk.

Microbial and Proximate Composition of Branded and Unbranded Ready-To-Eat Cereals Sold in Port Harcourt, Nigeria

Allbright Ovuchimeru Amadi, Homa Fyne-Akah, Frank Gospel — Thu, 28 May 2026 00:00:00 +0000

Background: Ready-to-eat cereals (RTECs) have become increasingly popular in Nigeria due to their convenience, affordability, nutritional value, and suitability for modern lifestyles. However, the growing consumption of unbranded cereals sold in informal markets has raised concerns regarding their nutritional quality, microbial safety, and compliance with established food standards.

Aim: This study assessed the microbial quality and proximate composition of unbranded ready-to-eat cereals (RTECs) and compared them with branded counterparts and established regulatory standards.

Study Design: Eighteen unbranded samples comprising oats, cornflakes, and Golden Morn were collected from six different locations, alongside branded controls.

Place and Duration of Study: The samples were obtained from Mile 1 Market, Port Harcourt, and the study conducted at the Department of Food Science and Technology, Rivers State University, Rivers State, Nigeria.

Methodology: Proximate composition (moisture, protein, fat, ash, fibre, and carbohydrate) was determined using standard AOAC methods, while microbial analysis included total viable count, coliforms, Escherichia coli, Salmonella spp., Staphylococcus aureus, yeasts, and moulds using standard microbiological techniques.

Results: Results showed that all samples had moisture contents within permissible limits, suggesting good shelf stability. Unbranded cereals exhibited significant variability in nutrient composition, with some samples showing elevated protein, fibre, fat, and ash contents compared to branded products. Carbohydrate content remained the dominant component across all samples, contributing to energy values largely within recommended standards, although a few samples fell below minimum energy requirements.

Microbiological analysis revealed high levels of contamination in unbranded cereals, with total bacterial, yeast, mould, coliform, and Staphylococcus aureus counts exceeding Codex Alimentarius and Standards Organisation of Nigeria (SON) limits in several samples. The presence of Salmonella spp. in some unbranded products further indicates serious public health risks. In contrast, branded cereals showed minimal or no detectable microbial contamination.

Conclusion: The study concludes that while unbranded RTECs may provide adequate nutritional value, their microbial safety is compromised due to poor handling, packaging, and storage conditions. Improved hygiene practices, regulatory enforcement, and consumer awareness are recommended to mitigate associated health risks.

An Analysis of Demand Dynamics for Value Added Dairy Products in Kittur Karnataka Region of Karnataka State in India

Swati Prakash Relekar, Balachandra K. Naik, Revappa M. Rebasiddanavar — Sat, 30 May 2026 00:00:00 +0000

The demand for value-added dairy products (VADPs) in India has been increasing due to changing consumer preferences, rising income levels, urbanization and growing awareness regarding nutrition, quality and food safety. Understanding the socio-economic and behavioural factors influencing dairy consumption has therefore become essential for designing effective production, marketing and distribution strategies in the dairy sector. The study examines consumer behaviour toward milk and value-added dairy products (VADPs) in selected districts of Kittur Karnataka region of Karnataka state, with a focus on identifying key socio-demographic determinants, brand preference factors and perceived product benefits. Primary data were collected from 120 exclusive consumers (60 rural and 60 urban), and the analysis employed a semi-log functional model along with Garrett’s ranking technique. Regression results revealed that family size, educational status, and family income significantly and positively influenced monthly expenditure on milk and milk products, whereas non-vegetarian food habits negatively affected consumption. The overall model exhibited strong explanatory power (R² = 0.926), indicating that the selected variables accounted for most of the variation in dairy expenditure. Garrett’s ranking analysis showed that quality parameters ranked as the most important factor determining brand preference, followed by price and health benefits. Easy availability also played a crucial role for both rural and urban consumers. Packaging, advertisements and peer influence were found to have relatively minor impacts. Quality assessment across product categories revealed that hygienic packaging and texture were the most valued attributes, though the importance of fat content, cleanliness and colour varied by product type. Consumers perceived nutritive value and taste as the major benefits of VADPs, with freshness and preservation also being relevant, particularly for ghee and butter. Overall, the study highlights that economic factors, quality considerations and nutritional perceptions significantly shape consumer choices, offering important insights for dairy producers, marketers and policymakers aiming to strengthen dairy consumption and enhance value-added product adoption.

Eating Habits and Nutritional Barriers among Hospitality Management Students of Cavite State University

Lyneth B. Perez — Thu, 04 Jun 2026 00:00:00 +0000

Unhealthy dietary habits are increasingly surpassing healthy eating patterns across many regions of the world. This adverse transition in dietary intake and nutritional behaviour has been strongly associated with the global rise in diet-related non-communicable diseases, particularly obesity. The growing consumption of energy-dense, nutrient-poor foods, coupled with reduced intake of balanced and nutritious diets, has contributed substantially to the increasing prevalence of overweight and obesity among different population groups worldwide. The study investigated the eating habits and perceived barriers to healthy eating among 677 Hospitality Management students at Cavite State University- Main Campus. Utilizing a descriptive quantitative research design, the study analyzed respondent profiles and measured four distinct eating behaviors, fuel, fun, fog, and storm eating, alongside perceived barriers using a 4-point Likert Scale. The demographic profile revealed that the majority of respondents were female, aged 18-20, and in their first year of study. In terms of eating habits, the respondents occasionally practiced structured nutrition but frequently resorted to mindless or emotional consumption. Specifically, fuel eating (M=2.98) and fun eating (M=2.93) were balanced by notable levels of fog eating (M=2.73) and storm eating (M=2.70); all four behavioral domains had an adjectival rating of “sometimes”, which interprets as a “more likely” tendency to engage in these diverse habits. Consequently, while students understand and occasionally practice healthy eating, behavioral consistency is significantly undermined by emotional and environmental triggers. About the barriers to nutrition, the high cost of healthy options emerged as the primary obstacle (M=3.27), yielding an adjectival rating of “strongly agree” and interpreted as a “high barrier”, followed by taste preferences (M=3.14) and the difficulty of habit adjustment (M=3.09). The study concludes that hospitality students, despite their professional exposure to food service and culinary concepts, remain highly susceptible to poor nutritional choices due to economic constraints and external behavioral pressures. However, the generalizability of these findings is constrained by the exclusion of CvSU satellite campuses and a reliance on self-reported survey data. Furthermore, the scope was methodologically limited by the absence of objective, clinical dietary measures. Based on these outcomes, it is recommended that the university institutionalize structured wellness programs, collaborate directly with canteen vendors to provide affordable, healthy meals, and implement nutritional awareness campaigns to bridge the gap between students’ knowledge and their actual dietary practices.

Effects of Mulberry Fruit Extract on the Microbiological Quality of Chia Seed Flour-enriched Chicken Nuggets during Refrigerated Storage

Thu, 04 Jun 2026 00:00:00 +0000

Growing consumer preference for safe, minimally processed and naturally preserved food products has encouraged researchers and the meat industry to explore alternative preservation strategies. The incorporation of natural antioxidants and antimicrobial agents into meat products has emerged as a promising approach to control microbial growth, retard oxidative deterioration and improve product shelf life while meeting consumer demand for clean-label foods. This study was conducted to evaluate the antimicrobial potential of mulberry fruit extract (MFE) in chia seed-enriched chicken meat nuggets. The microbiological quality of the developed functional chicken meat nuggets was assessed through total plate count (TPC), yeast and mould (Y&M) count, and coliform count during refrigerated storage (4 ± 1°C) for 16 days. Four experimental treatments were formulated: a control (T1), nuggets incorporated with 10% chia seed flour (T2), nuggets containing 10% chia seed flour supplemented with 0.5% mulberry fruit extract (MFE) (T3), and nuggets containing 10% chia seed flour supplemented with 80 ppm butylated hydroxytoluene (BHT) (T4). On day 0, microbial loads were comparable among treatments, ranging from approximately 2.27 to 2.58 log CFU/g. However, by day 16, T1 and T2 exhibited higher TPC values (3.99 and 3.97 log CFU/g, respectively), whereas T3 and T4 showed significantly (P ≤ 0.05) lower counts (3.73 and 3.90 log CFU/g, respectively), indicating improved microbial stability. Yeast and mould were not detected in any treatment up to day 8 of storage. However, by day 16, T1 recorded the highest Y&M count (2.18 log CFU/g), while T3 maintained a significantly (P ≤ 0.05) lower count (1.60 log CFU/g), suggesting the antimicrobial efficacy of MFE. Coliforms were absent in all samples throughout the storage period, likely due to high-temperature processing during cooking and adherence to good hygienic practices. Overall, the incorporation of MFE, particularly in combination with chia seed flour, significantly enhanced the microbial stability of chicken meat nuggets during refrigerated storage. These findings highlight the potential of natural ingredients such as MFE as effective alternatives to synthetic preservatives and support the development of clean-label meat products.

Analysis of Factors Associated with Food Insecurity among Diabetic and Hypertensive Patients at Makamba Hospital

Thu, 04 Jun 2026 00:00:00 +0000

The association between diabetes and hypertension represents a major public health problem in Burundi. These patients, who are particularly vulnerable, face food-related challenges that compromise their therapeutic balance. This study aimed to analyze the factors associated with food insecurity among patients suffering from diabetes associated with hypertension at Makamba Hospital.

A descriptive cross-sectional survey was conducted among 60 diabetic and hypertensive patients attending Makamba Hospital from December 2025 to March 2026. Data were collected using a structured questionnaire, including anthropometric measurements (weight, height, BMI), clinical parameters (blood pressure, blood glucose), and the Food Consumption Score (FCS). Statistical analysis was performed using SPSS, including descriptive analysis, bivariate analysis (Chi-square test, OR at 95%, p<0.05), and multivariate logistic regression.

Food insecurity affected 70.0% of patients (26.7% poor diet, 43.3% borderline diet). Obesity affected 30.0% of patients and was correlated with poor glycemic control (r = 0.302, p < 0.01). Risk factors associated with food insecurity included: presence of complications (OR = 3.65), alcohol consumption (OR = 3.65), low number of meals per day (OR = 3.38), and lack of physical activity (OR = 2.50). Educational level was positively correlated with diet quality (ρ = 0.289, p < 0.05). Multivariate analysis confirmed these associations with adjusted ORs of 3.53 for complications and 3.35 for alcohol consumption.

Food insecurity is highly prevalent among diabetic and hypertensive patients in Makamba (70.0%). Targeted interventions focusing on nutritional education, promotion of physical activity, and social support are needed.