European Journal of Nutrition & Food Safety

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2025 - Volume 17 [Issue 9]

Short Research Article

Comparative Analysis of Vitamins and Minerals in Important Fruits and Vegetables as Affected by Petroleum Hydrocarbons

ONUEGBU, M. E., IFEMEJE, J. C., ANYANWU, R.O., AJAKPOFO, F. O., OKAFOR, O.C., ONUORAH, J. O.

DOI: 10.9734/ejnfs/2025/v17i91831

Page: 50-56

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Assessment of Antioxidant and Antimicrobial Activities in Hibiscus rosa-sinensis and Delonix regia Flower Extracts

Sabalpara T. A, Sindhi S. H., Bariya A. R, Patel A. S., Kathiriya J. B, Bhavsar P. P.

DOI: 10.9734/ejnfs/2025/v17i91839

Page: 139-149

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Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique

Yelisha, Shashi Gour, Vinay Prakash Sahu

DOI: 10.9734/ejnfs/2025/v17i91849

Page: 253-260

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Original Research Article

Evaluation of PBAT-Starch Nanoclay Composite Films for Quality Retention of Toast during Storage

Adsare Abhijeet Dnyandeo, R.N. Shukla, Genitha Immanuel, A.K. Singh, A.A. Mishra

DOI: 10.9734/ejnfs/2025/v17i91826

Page: 1-11

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Dietary Diversity and Anthropometric Indices of Under-Five Children in Rural Nigeria

Jelili Akorede Quadri, Tobi Israel Akinremi, Iyanu Caleb Alagbe, Bilikisu Tunrayo Edun, Yetunde Jumoke Osinowo

DOI: 10.9734/ejnfs/2025/v17i91827

Page: 12-18

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Storage Stability of Selected Physicochemical Properties of African Locust Bean (Parkia biglobosa) Fruit Pulp at Ambient Temperature

Ijeomah, O.C., Mtswen, John

DOI: 10.9734/ejnfs/2025/v17i91830

Page: 42-49

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Comparative Evaluation of Bioactive Potentials in Functional Tea Infusion of Fermented and Non-fermented Centella asiatica Blended with Ginger and Green Tea

Leichombam Sophia, Angam Raleng, N. Malemnganbi Chanu, Z. Kawiphungwangbao Newmai, Indu

DOI: 10.9734/ejnfs/2025/v17i91832

Page: 57-67

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Development and Nutritional Evaluation of Protein-enriched Biscuits Incorporating Drynaria quercifolia Rhizome Powder

G. Vijayakumar, V. Dharmaraj, K. Mohan

DOI: 10.9734/ejnfs/2025/v17i91833

Page: 68-76

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Effect of Toasted Roselle Seed and Carrot Flour on the Nutritional Profile of Mumu: A Traditional Cereal-based Food Product

Jillah Bethel Msoo, Ahure Dinnah, Akpensuen Mfe Samuel

DOI: 10.9734/ejnfs/2025/v17i91834

Page: 77-91

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Engineering Properties of HA-4 and Local Field Bean Dhal: Physical, Thermal, and Biochemical Properties for Processing Applications

Krishnamma Peetal Narasaiah, Hiregangoor Siddappa Ravikumar Patil, Venkatesh, Sreedevi Malya Sanjeevappa, Suneetha Chowdaiah, Mallela Prem Kumar

DOI: 10.9734/ejnfs/2025/v17i91835

Page: 92-103

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Efficacy of Ash Concentration in Dry Fruit Storage of Capparis decidua (Kair): An Important Underutilised and Multipurpose Shrub of the Hot Arid Region of India

Saresh N V, Dileep Kumar, A S Godara, Narender, Vikash Pawariya, Piyush Pradhan, M K Yadav

DOI: 10.9734/ejnfs/2025/v17i91836

Page: 104-115

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Study on Process Optimization and Flavor Quality of Non-fried Crisps of Agaricus Bisporus Based on Response Surface Method and GC-MS

Dong Peng, Dai Chunheng, Wang Dongjie, Wang Chunguang, Wang Jian, Liu Yuan, Sun Weijian, Chen Jiachen, Peng Yingqi

DOI: 10.9734/ejnfs/2025/v17i91837

Page: 116-129

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Nutritional and Sensory Evaluation of Protein Rich Fraction from Broken Rice after Bioethanol Production

Supta Sarkar, Aparna Kuna, V. Anitha, T. Supraja, Appavoo Dhandapani

DOI: 10.9734/ejnfs/2025/v17i91838

Page: 130-138

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Formulation and Physicochemical Characterization of Noodles Incorporated with Foxtail Millet and Sorghum Millet

Bapurao Jadhav, Aditya Lal, Abhishek Ranvare

DOI: 10.9734/ejnfs/2025/v17i91840

Page: 150-157

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Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends

Okechukwu, C.O., Okoye, J.I., Eze, S.I.

DOI: 10.9734/ejnfs/2025/v17i91841

Page: 158-168

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Shelf-Life Stability of Fortified Plantain Chips Packaged in Different Materials for Extended Use in Hospitality Industries

OLOYEDE A. O., AJANI, F., OLUSOLA O. O., ADELAKUN M.A., OLARINDE R.O., LAMEED A.A., ADEBIMPE F.M

DOI: 10.9734/ejnfs/2025/v17i91842

Page: 169-187

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Nutritional, Functional and Sensory Characteristics of Swallow Foods Produced from Unripe Plantain and White Beans Composite Flour Blends

ADEOYE, ADEKUNLE OLUSEGUN., AJANI, RICHARD AKINLOLU., ONIFADE, ADESOLA OLUSEGUN, ALAGBE, IYANU CALEB, OJO, MOSES AYODELE

DOI: 10.9734/ejnfs/2025/v17i91843

Page: 188-198

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Comparative Study of Natural and Artificial Ripening Effects on Avocado Pulp Powder

Aramide David Orisanmi, Ayodeji Famuti, Olusola Ladokun

DOI: 10.9734/ejnfs/2025/v17i91844

Page: 199-209

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Fortification of Lemon Ready-to-Serve Beverage with Astaxanthin Beads Using Spherification Technology

Vaibhavi R. Bhuvad, R. C. Ranveer, S. B. Patange, I. L. Pardeshi, J. H. Kadam

DOI: 10.9734/ejnfs/2025/v17i91846

Page: 222-231

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Vitamin and Fatty Acid Profile of Almond Oil from the Seeds of Five Rubber Tree Clones Commonly Used in Ivory Coast

OKOMA Djéya Muriel Joelle, SYLLA Ardjouma, KONAN Brou Roger, KONAN Konan Jean Louis

DOI: 10.9734/ejnfs/2025/v17i91847

Page: 232-240

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Utilization of Bhambrud (Blumea lacera) Leave Extract as a Preservative for Mackerel Steaks

Saurabh S. Gutekar, Rahul C. Ranveer, N. B. Rathod, S. B. Patange, G. D. Shirke

DOI: 10.9734/ejnfs/2025/v17i91848

Page: 241-252

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Comparative Sensory Evaluation of Bread Prepared with Wild Yeast from Sweet Potatoes and Commercial Yeast

Akama Cloudia, Gillian Nkeudem Asoba, Fidelis Sameh Ebong, Irene UleNgoleSumbele

DOI: 10.9734/ejnfs/2025/v17i91850

Page: 261-270

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Optimization and Characterization of Millet–probiotic Composite Weaning Food for Infant Nutrition

Shashikumar, C. S, Basavabharathi, Puranik, D.B.

DOI: 10.9734/ejnfs/2025/v17i91851

Page: 271-280

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Evaluation of Nutritional and Sensory Quality of a Coated Fish Product Developed from Small Indigenous Fish Species Aplocheilus panchax

Md Rakibul Islam, Rafay Ibna Abdur Razzak, Mowfi Rashid, Md. Mohibbullah, Asif Wares Newaz

DOI: 10.9734/ejnfs/2025/v17i91852

Page: 281-293

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Preparation and Standardization of Healthy Ready to Serve (RTS) Beverage Made from Oranged Juice Blended with Bael Fruit

MANALI SHELAR, SAYALI SORATE, PANDURANG DURE, SNEHA PISAL, PRIYANKA NALAWADE, VIDYA PATIL

DOI: 10.9734/ejnfs/2025/v17i91854

Page: 308-314

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Review Article

A Comprehensive Review on Processing Technologies and Value-added Products of Mango

Rushikesh M. Bhusari, Sunil D. Patil, Apurva S. Gethe, Shivam R. Patil

DOI: 10.9734/ejnfs/2025/v17i91828

Page: 19-28

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Life Cycle Interventions for Maternal and Child Nutrition Promotion in Sub-Saharan Africa: A Review

Sophonie Ndahayo

DOI: 10.9734/ejnfs/2025/v17i91829

Page: 29-41

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A Comprehensive Review on the Nutraceutical, Pharmacological, Ethnobotanical and Commercial Importance of Underutilized Herb - Typhonium trilobatum (L.) Schott

Ravi Prasad, Kankana Chakraborty, Devendra Singh

DOI: 10.9734/ejnfs/2025/v17i91845

Page: 210-221

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Post-Harvest Processing and Value Addition in Mango

G. Bhrijavasi, Lakshya, Megha Raghavan, Saurav Kumar, Praveen Kumar Mishra, Dupati Ashok Kumar, Suraj Luthra, Guddu Kumar

DOI: 10.9734/ejnfs/2025/v17i91853

Page: 294-307

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Systematic Review Article

Therapeutic Wonders of Citrus: A Narrative Review

Sweta Goyal, Tarvinder Jeet Kaur, Neera Raghav

DOI: 10.9734/ejnfs/2025/v17i91855

Page: 315-336

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