European Journal of Nutrition & Food Safety

Screening for Mycotoxin-producing Fungal Strains, Aflatoxins and Fumonisins in Two Maize Cultivars Sold in Bulk at Selected Markets in Abidjan, Côte d’Ivoire

Théodore Christ Angaman — 2026-10-07

Aims: Maize is a staple food in Côte d’Ivoire, but contamination by toxigenic moulds poses a public health risk. This study aimed to characterise the moulds contaminating this matrix, assess their mycotoxin-producing potential, and determine total aflatoxin and fumonisin levels.

Study Design: This study involved laboratory work on samples of maize kernels sold in bulk at several markets in Abidjan.

Place and Duration of Study: This work was carried out in March and April 2026 at the Food Biotechnology and Microbiology Laboratory, Food Science and Technology Research Department, Nangui Abrogoua.

Methodology: Fifty-four samples were collected from markets in the commune of Yopougon. Fungal species contaminating maize kernels were isolated and phenotypically characterised, and their isolation frequencies were determined. Mycotoxin levels were assessed using rapid ELISA tests.

Results: Thirty-two isolates belonging primarily to the genera Aspergillus, Penicillium, and Fusarium were identified. Aspergillus was dominant, accounting for 66.67%. Most maize samples had aflatoxin levels below the limit of detection, except for three samples that exceeded 2 ppb, with a maximum of 8.74 ppb. No fumonisins were detected. Furthermore, two Aspergillus isolates were found to produce aflatoxins, with levels reaching 3.19 and 188 ppb, whereas no fumonisin production was observed.

Conclusion: The results highlight the presence of potentially toxigenic moulds in marketed produce and underscore the need to strengthen microbiological and mycotoxicological monitoring to ensure food safety and reduce the risk of chronic consumer exposure to mycotoxins.

From Historical Agrarian Institutions to Global Development Partnerships: Pathways to Agricultural Transformation and Food Security in Ebonyi and Imo States, South-Eastern Nigeria

Peace Chimarauche Amanze — 2026-09-18

This study examined how historical agrarian institutions and global development partnerships influence agricultural transformation and food security in Ebonyi and Imo States, South-eastern Nigeria. A cross-sectional survey design was adopted, and data were collected through a structured questionnaire administered to registered smallholder farmers, agricultural cooperative leaders, extension officers, and officials of relevant agricultural institutions. Of the 400 questionnaires administered, 387 valid responses were analysed using descriptive statistics and Partial Least Squares Structural Equation Modelling (PLS-SEM) in SmartPLS 4. The findings showed that historical agrarian institutions and global development partnerships had significant positive effects on agricultural transformation, while agricultural transformation had a significant positive effect on food security. Historical agrarian institutions and global development partnerships also exerted significant direct effects on food security. Mediation analysis further indicated that agricultural transformation partially mediated the relationships between each of the two explanatory constructs and food security. The model explained 56.8% of the variance in agricultural transformation and 64.7% of the variance in food security, with satisfactory predictive relevance. Overall, the findings indicate that agricultural transformation in the study area is shaped by the interaction of historically embedded agrarian arrangements and contemporary development cooperation. The study therefore supports institutionally responsive agricultural policies, stronger collaboration with development partners, and measures that improve farmers’ access to productive resources, extension services, finance, markets, and appropriate agricultural innovations.

Development and Optimization of Kokum (Garcinia indica Choisy) Rind Effervescent Tablets: Physicochemical Characterization and Consumer Acceptability

Aditi Deshmukh — 2026-09-18

Kokum (Garcinia indica Choisy), an important spice fruit native to the Konkan region, is known for its unique acidic flavour, natural pigments, and bioactive compounds. However, its utilisation is mainly limited to traditional products such as syrup, squash, and dried rind. The present study was undertaken to develop effervescent tablets from kokum rind powder as a convenient and value-added beverage formulation. Three formulations of kokum effervescent tablets (T₁, T₂ and T₃) were prepared by varying the levels of kokum rind powder, citric acid, and sodium bicarbonate while the other ingredients were kept constant. The optimised formulation T₂ consisted of kokum rind powder (0.45 g), citric acid (0.70 g), sodium bicarbonate (0.85 g), sugar powder (5.00 g), stevia (0.30 g), black salt (0.30 g), cumin powder (0.15 g), black pepper powder (0.05 g), red chilli powder (0.05 g) and talc (0.15 g) in an 8 g premix. The developed formulations were evaluated for physical, functional, physicochemical and sensory quality attributes. Sensory optimisation was performed using a 9-point hedonic scale with 30 semi-trained panellists. Randomised block design (RBD) analysis showed significant differences among the formulations, with calculated F-values higher than the tabulated value (2.71) for appearance (10.66), colour (8.86), taste (11.50), mouthfeel (13.07) and overall acceptability (10.59). Treatment T₂ was selected as the optimised formulation with the highest overall acceptability score of 8.02. The optimised tablets exhibited thickness (6.98 mm), diameter (16.22 mm), effervescence time (3.96 min), dissolution percentage (92.47 %), moisture content (3.71 %), ash content (16.82 %), pH (5.78), titratable acidity (1.58 %) and total soluble solids (1.37 °Brix). The study demonstrated the potential of kokum rind powder as a functional ingredient for developing ready-to-use effervescent beverage tablets, thereby contributing to the value addition and diversification of kokum-based products in the food processing sector.

Effect of Postharvest Polyamine Treatments on Physicochemical Quality and Shelf Life of Papaya (Carica papaya L.) cv. Red Lady during Refrigerated Storage

Maruti Shankhu — 2026-09-21

Papaya (Carica papaya L.) cv. Red Lady is a highly perishable climacteric fruit that undergoes rapid ripening and quality deterioration after harvest. This study evaluated the effectiveness of postharvest polyamine treatments for maintaining physicochemical quality and extending shelf life during refrigerated storage. Uniform fruits were subjected to ten treatments comprising an untreated control, spermine at 0.5–1.5 mM, spermidine at 0.5–1.5 mM, and putrescine at 2.0–4.0 mM. Treated fruits were stored at 13 ± 1°C and 90–95% relative humidity for 21 days, and observations were recorded at 3-day intervals. Polyamine treatments delayed deterioration compared with the control, with putrescine at 4.0 mM consistently showing the most favourable response. At 21 days, this treatment recorded 17.93% physiological loss in weight, a respiration rate of 20.96 mL CO₂ kg⁻¹ h⁻¹, firmness of 4.34 N, and a fruit disease index of 18.26%, compared with 24.52%, 28.64 mL CO₂ kg⁻¹ h⁻¹, 1.14 N, and 59.29%, respectively, in the control. Putrescine at 4.0 mM also produced the longest shelf life of 21.00 days, compared with 15.33 days in untreated fruits. Overall, postharvest polyamine application, particularly putrescine at 4.0 mM, delayed ripening-associated changes, maintained fruit quality, reduced disease development, and extended the marketable storage life of papaya under refrigerated conditions.

Shelf-life Assessment of Locally Developed Coated Fish Product from Aplocheilus panchax under Frozen Storage

Md Rakibul Islam — 2026-09-21

Small indigenous fish species (SIS) are highly popular among people in Bangladesh, as numerous closed and open water bodies support abundant production of these exceptionally palatable fish. Value-added, ready-to-heat fish products have gained increasing popularity globally in recent years because of their convenience and ease of consumption. The present study was conducted to determine the shelf life of a coated fish product prepared from blue panchax (Aplocheilus panchax) during frozen storage. The study was conducted from July 2023 to June 2024 at the Laboratory of Fishing and Post-Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka. Major shelf-life indices, including pH, total volatile base nitrogen (TVB-N), peroxide value (PV), and total plate count (TPC), were assessed at 30-day intervals for a maximum period of 120 days. After 120 days of frozen storage, the pH of the coated fish product increased slightly from 6.15 ± 0.72 to 6.46 ± 1.17. TVB-N values increased from 8.71 ± 1.33 to 34.70 ± 3.83 mg/100 g, whereas peroxide values increased from 3.44 ± 0.72 to 11.35 ± 2.11 meq kg⁻¹. During the study period, the total plate count of the coated fish product showed a downward trend, with values of 3.60 ± 0.62, 2.90 ± 0.36, 2.60 ± 0.39, 2.30 ± 0.28, and 2.20 ± 0.44 log CFU g⁻¹ after 0, 30, 60, 90, and 120 days of frozen storage, respectively. The quality of the value-added product remained within acceptable limits for up to 90 days of storage. This study provides critical insights into the storage life of a previously developed value-added product prepared from a small indigenous fish species, Aplocheilus panchax, and demonstrates value addition as an effective approach for utilising the nutritional potential of underutilised fish species.

Composition and Functional Properties of Yellow Yams (Dioscorea spp.) for Food Security Objectives in Côte d'Ivoire

Kodjo Noelle Françoise — 2026-09-26

Yellow yam (Dioscorea cayenensis Lam.) is an underutilised tuber in Côte d’Ivoire with potential relevance to food security and food processing. This study evaluated the physicochemical characteristics of yellow yam pulp and the functional properties of its extracted starch using samples collected in Divo, Côte d’Ivoire. Conventional analytical methods were used to determine proximate composition, selected minerals, bioactive compounds, antinutritional factors, and starch functional properties. The yam had a moisture content of 66.98%, dry matter content of 29.94%, pH of 5.74, and total soluble solids content of 5%. Carbohydrate, lipid, protein, fibre, and ash contents were 59.76%, 6.25%, 4.96%, 4.00%, and 1.30%, respectively. Calcium, phosphorus, and iron contents were 78, 149, and 5.2 mg/100 g, respectively. Polyphenol, vitamin C, tannin, and phytate contents were 115.66, 16.26, 9.12, and 127.59 mg/100 g, respectively. Starch extraction yielded 14.30%; the starch showed a clarity of 15.63%, pH of 6.57, solubility of 40%, and swelling capacity of 96%. The findings indicate that yellow yam provides carbohydrates and selected micronutrients and possesses functional starch characteristics relevant to food processing. Its moisture and phytate contents also indicate the importance of appropriate processing and handling when considering its food applications.

Extraction of Anthocyanin Rich Natural Colour from Dried Kokum Rind Using Microwave-Assisted Extraction

K. K. Kashid — 2026-09-29

Growing interest in naturally derived food colourants has encouraged the development of efficient methods for recovering anthocyanins from plant materials. This study investigated microwave-assisted extraction of anthocyanin-rich colour from dried kokum (Garcinia indica Choisy) rind and evaluated the effects of ethanol concentration and extraction time on selected physicochemical properties. Response surface methodology was applied using 13 experimental runs, with ethanol concentration and extraction time as independent variables and microwave power maintained at 1350 W. The concentrated extracts were evaluated for pH, total soluble solids, total anthocyanin content, redness (a*), and titratable acidity. Across the experimental treatments, total anthocyanin content ranged from 273.3 to 348.1 mg/100 g, while a* values ranged from 28.90 to 36.80. Numerical optimisation predicted optimum conditions of 71.79% ethanol and 3.72 min extraction time. Experimental validation under these conditions produced a pH of 1.94, total soluble solids of 14.39 °Brix, total anthocyanin content of 343.60 mg/100 g, a* value of 34.74, and titratable acidity of 4.31%. The differences between predicted and experimental responses were limited, with reported coefficients of variation ranging from 0.76 to 6.28%. These findings indicate that controlled microwave-assisted extraction can provide rapid recovery of anthocyanin-rich colour from dried kokum rind under the investigated conditions.

Assessment of Essential Oils as Biopreservative Agents for Artisanal Pineapple (Ananas comosus) Juice

Constant K. Attchelouwa — 2026-10-01

Background: The pineapple juice sold on the streets of Abidjan is a very popular drink among consumers. However, its physico-chemical and microbiological properties deteriorate rapidly after production, significantly limiting its shelf life.

Aim: This study aimed to extend the shelf life of artisanal pineapple juice through the use of essential oils.

Methodology: Samples of pineapple juice were collected from street vendors in Cocody (Côte d’Ivoire). Concentrations of 0.625 µL/mL, 1.25 µL/mL, 2.5 µL/mL and 5 µL/mL of the essential oils of lemongrass (Cymbopogon citratus), cinnamon (Cinnamomum verum), oregano (Origanum vulgare), savory (Satureja montana) and clove (Syzygium aromaticum) were added to the juices. The samples were stored at room temperature for seven days. The titratable acidity, total soluble solids (TSS) and the counts of mesophilic aerobic bacteria, yeasts, lactic acid bacteria, staphylococci and acetic acid bacteria were assessed.

Results: Fresh pineapple juice had high initial microbial counts, with 7.57 log CFU/mL of mesophilic aerobic bacteria (MAB), 6.44 log CFU/mL of yeasts, 5.26 log CFU/mL of lactic acid bacteria, 5.18 log CFU/mL of acetic acid bacteria and 5.02 log CFU/mL of staphylococci. In the absence of a preservative, the yeast and lactic acid bacteria counts remained broadly stable during storage, whilst the acetic acid bacteria count increased significantly, reaching 8.41 log CFU/mL on the seventh day. Oregano essential oil proved particularly effective against lactic and acetic acid bacteria, whilst cinnamon and clove essential oils showed the greatest activity against yeasts. With the exception of 0.625 µL/mL of lemongrass, cinnamon, clove and 1.25 µL/mL of lemongrass, all other concentrations of the essential oils used were effective in maintaining the physico-chemical stability of pineapple juice during storage.

Conclusion: These essential oils could therefore be used for the preservation of artisanal pineapple juice.

Assessing Nutritional Knowledge among Rural Women in Mulugu District of Telangana, India: Implications for Strengthening Nutrition-sensitive Agricultural Extension

Amtul Waris — 2026-10-05

Background: Nutritional knowledge plays an important role in enabling rural households to translate food availability into appropriate dietary practices. Rural women are particularly important in this process because of their involvement in agricultural production, food selection, preparation and household food management. However, gaps in practical nutrition knowledge may limit the effective utilisation of locally available nutrient-rich foods and reduce the nutritional benefits of agricultural production.

Aims: To assess the nutritional knowledge of rural women in Mulugu district of Telangana and identify key knowledge gaps related to dietary diversity, nutrient sources and functions, food preparation, malnutrition and utilisation of locally available agricultural resources.

Study Design: A descriptive study design was adopted among 120 rural women participating in agricultural activities in Mulugu district of Telangana.

Methodology: Two mandals and eight villages were randomly selected. From each village, 15 rural women engaged in agricultural activities were purposively selected. Nutritional knowledge was assessed using a structured schedule covering balanced diet, macro- and micronutrients, food sources and functions, anaemia, fruits and vegetables, kitchen gardening, poultry, cooking practices and malnutrition. Responses were scored as 1 for “Yes” and 0 for “No”, with total knowledge scores ranging from 16 to 98.

Results: The findings revealed that the majority of rural women (66.66%) had a medium level of nutritional knowledge, followed by 20.00% with high knowledge and 13.34% with low knowledge. Relatively higher knowledge was observed regarding nutrients required for body functioning (92.50%), protein-rich foods (85.00%), Vitamin A-rich foods (84.16%) and iron-rich foods (81.66%). However, considerable knowledge gaps were identified in relation to balanced diets (89.17%), dietary fibre (65.83%), functions of fats (67.00%), good cooking practices (81.67%), causes of undernutrition (62.50%), prevention of malnutrition (85.84%) and adverse health effects of malnutrition (91.67%). The findings also indicated a gap between the production or availability of nutrient-rich foods and their household utilisation, suggesting that nutritional awareness does not always translate into appropriate dietary practices.

Conclusion: The findings indicate that rural women possess a basic foundation of nutritional knowledge, but substantial gaps remain in comprehensive and practical nutrition knowledge. Nutrition-sensitive extension should therefore move beyond awareness creation towards practical nutrition education, dietary diversification, kitchen gardening, poultry utilisation, appropriate cooking practices and behaviour-change communication. A farm-to-family nutrition approach can help strengthen the link between locally available agricultural resources, household food utilisation and improved nutritional practices.

Effect of Partial Replacement of Non-leguminous Roughage with Leguminous Roughage on Nutrient Intake, Milk Production, Body Condition and Fecal Characteristics of Crossbred Dairy Cows

Amresh Kumar Singh — 2026-10-05

Partial replacement of non-leguminous roughage with leguminous roughage was evaluated for its effects on nutrient intake, milk production, body condition, and faecal characteristics of crossbred dairy cows. This study evaluated the effect of partially replacing (50%) non-leguminous green roughage with leguminous green roughage on nutrient intake, milk production, body condition, and faecal characteristics of crossbred dairy cows. A total of 20 crossbred dairy cows with similar body weight, parity (2-3), and body condition were randomly and equally divided into two comparable groups for 120 days. In the control group, 20 kg Sudan Chari was provided as green fodder, along with 6 kg wheat straw and concentrate mixture at 1 kg per 3 kg of milk yield. In the treatment group, 50% of the Sudan Chari was replaced with Cowpea as green fodder, along with 6 kg wheat straw and concentrate mixture at 1 kg per 3 kg of milk yield. Data analysis revealed similar dry matter intake (P>0.05) in cows in both groups. DCP intake was higher (P<0.001) in treatment cows than in control cows. Milk yield was also significantly higher (P<0.001) in treatment cows than in control cows. Body condition was improved (P<0.05) in treatment cows compared with control cows. However, no effect (P>0.05) on faecal dry matter or faecal consistency was observed between the groups. Therefore, 50% replacement of Sudan Chari with Cowpea as leguminous green fodder, together with recommended feeding practices, improved DCP intake, milk yield, and body condition without negatively affecting dry matter intake or faecal characteristics of crossbred dairy cows.

Effect of Container Type on the Physicochemical, Structural and Sensory Stability of Dahi during Refrigerated Storage

Priyanka Arya — 2026-10-08

Container material can influence fermented-dairy quality during both fermentation and subsequent refrigerated storage. Across five independent production batches, dahi was fermented in theki, clay pot, stainless-steel, plastic and aluminium containers and retained in the same containers at 4 ± 1 °C. Samples were evaluated on days 0, 7 and 14 for pH, titratable acidity, dry matter, water-holding capacity (WHC), syneresis, viscosity, instrumental texture, near-infrared (NIR)-estimated composition and sensory characteristics. Across storage, mean pH decreased from 4.45 to 4.31, titratable acidity increased from 0.62 to 0.84%, WHC decreased from 63.42 to 61.71%, syneresis increased from 10.79 to 12.93%, and viscosity decreased from 893.34 to 853.04 cP. Firmness and cohesiveness decreased, whereas adhesiveness increased numerically. Protein, fat and ash changed little, whereas lactose showed a clearer numerical decline. Theki-stored dahi had the highest mean dry matter (18.70 g/100 g), WHC (64.31%) and viscosity (913.93 cP), the lowest mean syneresis (10.47%), and comparatively limited acid development. Overall acceptability declined in all treatments but remained highest numerically in theki, decreasing from 8.43 to 8.03. The combined profile indicates container-associated differences in quality over the fermentation-and-storage system, with theki showing the most stable descriptive pattern. Because the same test containers were used during fermentation and storage, phase-specific container effects cannot be separated, and mechanistic interpretations require targeted confirmation.

A Five-Year Trend Analysis of Wasting, Stunting, and Micronutrient Deficiencies among Under-five Children in Far North Cameroon (2020–2025)

Fatime Ardjoune Adji — 2026-10-12

Background: Malnutrition remains a major concern among children under five in Cameroon's Far North, where climatic shocks, insecurity, disease outbreaks, food insecurity, and constrained humanitarian resources affect nutrition conditions.

Aims: This study analysed recent trends in child malnutrition and nutrition interventions in the region.

Methodology: This analysis is based on quantitative and qualitative data from DHIS2, the preventive activities database, Nutrition Programme annual reports, SMART survey reports, and other sectoral sources from the past five years. However, limitations in data availability and quality persist.

Analysis: According to SMART survey results from 2019, 2021, and 2022, the prevalence of Global Acute Malnutrition was 5.2%, 5.9%, and 8.0%, respectively. Chronic malnutrition rates remained highly concerning, at 36.4% in 2021 and 35.5% in 2022. These rates were particularly high among internally displaced persons (49.2%) and refugees in the Minawao camp (44.1%). For micronutrient interventions, frequency and geographical coverage fluctuated from year to year according to the availability of financial resources, reducing effectiveness. Regarding coordination, an institutional framework exists but faces challenges related to dependence on partners. Overall, despite some progress, significant gaps remain between actual outcomes and expected targets.

Conclusion: This objective is to be achieved through accelerated high-impact interventions, improved coverage, more predictable funding, strengthened multisectoral coordination, and a monitoring and evaluation system capable of generating regular, reliable, and disaggregated data to guide decision-making.

Impact of Thermal Pretreatment on the Processing Characteristics of Kodo Millet

Chandan Solanki — 2026-10-13

Kodo millet (Paspalum scrobiculatum) is a nutrient-dense millet grain classified among difficult-to-dehull millets; however, its wider commercial utilisation remains severely constrained by a tightly adhered multilayered husk and high susceptibility to grain breakage during dehulling. This study investigated the effects of thermal pretreatment parameters, i.e., infrared heating before dehulling, on processing characteristics, namely dehulling efficiency, head recovery, and broken percentage, at variable infrared voltages (200, 220, and 240 V) and treatment times (3–7 min). A small prototype infrared treatment system with a batch capacity of 500 g was developed by ICAR-CIPHET, Ludhiana. The system consisted of a 250 W IR bulb, a manually rotating plate with a diameter of 30 cm, and a Variac for setting different voltages. Thermal preprocessing induced deliberate microstructural modifications at the husk–endosperm interface, facilitating husk loosening and significantly improving the mechanical resistance of the grain. Under the treatment condition of 240 V for 7 min, dehulling efficiency increased to 84.76%, while head recovery reached 58.77%, accompanied by a reduction in the broken percentage from 12.34% to 5.79% compared with untreated controls. Overall, thermal preprocessing offers an effective, sustainable approach to mitigate milling losses, enhance head recovery, and preserve techno-functional traits, providing an operational pathway for commercial processing of kodo millet.

A Study to Evaluate Physicochemical, Biochemical and Sensory Quality of RTS Beverage Prepared from Different Mango Cultivars

Saumya Mishra — 2026-10-14

The present investigation was undertaken to evaluate different mango cultivars for the preparation of a ready-to-serve (RTS) beverage and to assess changes in its physicochemical and biochemical characteristics during storage. Ten mango cultivars, viz., Totapuri (T₁), Amrapali (T₂), Banganpalli (T₃), Dashehari (T₄), Langra (T₅), Neelum (T₆), Sundri (T₇), Chausa (T₈), Mallika (T₉) and Kesar (T₁₀), were evaluated during 2024–25 and 2025–26. The prepared RTS beverages were stored under the experimental storage conditions and evaluated at 30, 45 and 60 days of storage. Considerable variation was observed among cultivars for TSS, titratable acidity, ascorbic acid, total sugars, reducing sugars and non-reducing sugars. In the pooled analysis, TSS increased from 12.87–16.24 °Brix at 30 DAS to 13.36–16.72 °Brix at 60 DAS, with Kesar recording the highest value. Titratable acidity increased from 0.23–0.48% to 0.34–0.59%, with the highest value recorded in Sundri at 60 DAS. Ascorbic acid declined during storage, with Langra retaining the highest content (19.98 mg/100 g) at 60 DAS. Total sugars and reducing sugars increased progressively, reaching 15.35% and 5.28%, respectively, in Kesar at 60 DAS, whereas non-reducing sugars generally declined during storage. Overall, the results demonstrated pronounced cultivar-dependent variation in the biochemical composition and storage behaviour of mango RTS beverages. Kesar showed favourable TSS and sugar characteristics, while Langra exhibited comparatively better retention of ascorbic acid, indicating their potential for quality-oriented RTS beverage preparation.

Replacement of Sugar with Stevia and Erythritol in Basundi (Indian Sweet)

Jinal K. Patel — 2026-10-15

Background: Basundi is a traditional concentrated milk sweet commonly prepared with added sucrose.

Aims: To optimise the formulation of experimental basundi by evaluating the levels of stevia, erythritol and a stabiliser blend using response surface methodology (RSM) and to evaluate the quality characteristics of the optimised product.

Study Design: The study was carried out using a face-centred central composite design (FCCD) within response surface methodology to evaluate and optimise the formulation of experimental basundi. A completely randomised design (CRD) was used to select a suitable flavouring agent.

Place and Duration of Study: Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India, from August 2025 to July 2026.

Methodology: The milk concentration ratio (2.4-fold) and the rate of addition of caramel flavour (0.2 ml/kg of the final product) were fixed based on sensory evaluation. Accordingly, caramel flavour was added in each experimental run with varying levels of stevia, erythritol and the stabiliser blend. The responses considered for RSM included sensory attributes of basundi, namely flavour, body and texture, colour and appearance and total score, along with a physical property, viscosity. The experimental basundi was prepared according to the optimised formulation recommended by RSM. Subsequently, cardamom was selected as the most suitable flavouring agent among those evaluated using CRD based on sensory evaluation. The optimised stevia basundi was then evaluated for its proximate composition, physicochemical characteristics, sensory attributes and microbiological quality.

Results: The optimised formulation consisted of 231 mg stevia, 4.0 g erythritol and 0.1 g stabiliser blend per kg of milk with an overall desirability of 0.887. Response surface analysis demonstrated that stevia significantly (P < 0.05) influenced the sensory quality of basundi by reducing the score for flavour and total score at both the linear and quadratic levels. In the optimised basundi, cardamom powder was added at the rate of 1.0 g per kg of the final product. The optimised stevia basundi contained 31.67±0.18 per cent total solids, 10.53±0.06 per cent fat, 7.78±0.13 per cent protein, 1.59±0.03 per cent ash and 11.77±0.13 per cent total carbohydrates.

Conclusion: Response surface methodology effectively optimised the formulation of stevia basundi, resulting in a product with desirable quality characteristics and good sensory acceptability. The optimised product may also serve as a “reduced calorie” dairy sweet with potential for wider consumer acceptance.

Determinants and Health Consequences of Childhood Obesity: A Review

Jyotpreet Kaur — 2026-09-21

Childhood obesity has emerged as a significant public health challenge. This review aims to synthesise existing evidence on the major risk factors contributing to the development of childhood obesity while highlighting its medical and psychological consequences. The studies examined in this review indicate that childhood obesity can result from multiple factors, including genetics, dietary habits, sleep patterns, parental influences and perceptions, socioeconomic status, and geographical factors. A substantial genetic influence has been identified, involving various polymorphic genes and candidate loci across the genome. Moreover, obesity can arise from interactions between genetic factors and obesogenic environmental conditions. Poor dietary habits, including the consumption of fast food, sugar-sweetened beverages, frequent snacking, and excessive portion sizes, also increase the risk of childhood obesity. Other lifestyle factors, such as low levels of physical activity, excessive screen time, and poor sleep patterns, contribute to the problem either independently or in combination. The influence of parental perceptions, socioeconomic status, and geographical factors on children’s body-weight status has also been demonstrated in the literature. Furthermore, several medical complications, such as diabetes mellitus, dyslipidaemia, non-alcoholic fatty liver disease, hypertension, obstructive sleep apnoea, and orthopaedic disorders, are linked to childhood obesity. In addition, childhood obesity is associated with poor self-esteem, increased anxiety, peer victimisation, lower academic achievement, and negative self-perception of body image. Effective strategies and interventions are required to address this public health challenge. Coordinated efforts involving families, schools, and social media are required to address the issue effectively.

Chemical Composition, Biological Activities and Human Health Evidence of Camel Milk: A Critical Narrative Review and Future Perspectives

Abhayraj Joshi — 2026-09-21

Camel milk has moved from a regionally important pastoral food to an internationally marketed product promoted for nutritional and therapeutic properties. This critical narrative review evaluates its chemical composition, biological activities, human health evidence, processing constraints, safety, and research priorities. Literature published from 1 January 2000 to 13 July 2026 was considered, with earlier seminal studies retained when essential for mechanism or historical context. The evidence indicates that camel milk has a broadly bovine-like macronutrient profile but a distinctive protein architecture, including absence of β-lactoglobulin, relatively low κ-casein, and appreciable lactoferrin, immunoglobulins and other protective proteins. Vitamins, minerals, fatty acids and oligosaccharides are potentially important, but concentrations vary substantially with species, breed, season, lactation, feeding, geography and analytical method. Antimicrobial, antioxidant, anti-inflammatory, enzyme-inhibitory and insulin-receptor-related activities are supported mainly by biochemical, cellular and animal studies; these findings establish biological plausibility rather than therapeutic efficacy. Human evidence is strongest, although still limited, for adjunctive glycaemic effects in diabetes. Small trials and a meta-analysis suggest reductions in glycated haemoglobin or insulin requirement in some settings, but marked heterogeneity, small samples and intervention variability constrain certainty. Evidence for cow’s-milk protein allergy is encouraging in selected patients but cannot support universal hypoallergenicity because camel-milk allergy and anaphylaxis occur. Evidence for lactose intolerance is preliminary, while current randomised evidence does not demonstrate a statistically significant improvement in core autism symptoms. Processing is a central translational issue: heating can alter heat-sensitive proteins, yet raw milk poses avoidable microbiological and zoonotic risks. The most defensible view is therefore that camel milk is a nutritionally valuable dairy food with a promising bioactive matrix, not a validated treatment for multiple diseases. Progress requires standardised composition reporting, mechanistically linked human trials, bioavailability studies, safe processing, and product-specific quality standards.

Bioactive Peptides Derived from Goat Milk: A Critical Narrative Review of Generation Pathways, Evidence Quality and Translational Barriers

Prateek Choudhary — 2026-09-22

Goat milk is consumed widely across Asia, Africa and the Mediterranean basin and is frequently promoted as a source of health-promoting protein fragments. Research on peptides released from caprine caseins and whey proteins has expanded rapidly, yet much of the literature reports promising laboratory activities without establishing whether those activities survive digestion, reach physiologically relevant sites or alter health outcomes in people. This critical narrative review examined the peer-reviewed literature on bioactive peptides generated from goat milk proteins through enzymatic hydrolysis, microbial fermentation, cheese ripening and gastrointestinal digestion. Literature was identified through structured searches of multidisciplinary, agricultural and biomedical scholarly indexes, supplemented by citation searching, and was appraised according to study design, analytical rigour and physiological relevance rather than by publication volume. The synthesis was organised around five themes: the compositional and genetic basis of caprine peptide precursors; the routes by which peptides are generated; the evidence for specific activities, including inhibition of angiotensin I-converting enzyme, antioxidant, antimicrobial, glucoregulatory and lipid-modulating effects; the stability and bioavailability of peptides after ingestion; and the methodological and regulatory barriers to translation. Evidence was strongest for the release of peptides with blood pressure-related enzyme inhibitory activity during standardised laboratory digestion and fermentation, supported by a small number of animal studies. Evidence for antioxidant, antimicrobial, glucoregulatory, anti-inflammatory and anticancer effects rested predominantly on chemical assays, cell models and computational prediction. Human evidence specific to goat milk was limited to a few small, short trials with inconsistent results, and inferences frequently depended on extrapolation from bovine milk peptides whose clinical effects remain contested. Recurrent weaknesses included non-standardised enzyme assays, reliance on non-human digestive enzymes, uncertain peptide identification, limited dose realism and uneven geographical representation. Genetic polymorphism at caprine casein loci is a plausible but largely untested source of variation in peptide yield. The field now requires genotype-resolved and quantitative peptidomics, human-relevant digestion and absorption studies, and adequately powered controlled trials with clinically meaningful end points. Goat milk proteins are a credible source of candidate bioactive peptides, but claims of demonstrated health benefit are not yet justified by the available evidence.

An Overview of Feeding Difficulties in Children with Autism Spectrum Disorder: A Narrative Review

Valmin Ramos-Silva — 2026-09-25

Aims: To critically synthesise current scientific evidence on feeding difficulties in children with autism spectrum disorder (ASD), considering the sensory, behavioural, gastrointestinal, nutritional, and oral-motor domains.

Study Design: Structured critical narrative review informed by recent reviews, with or without meta-analysis.

Methodology: A targeted PubMed/MEDLINE search was used to identify recent English-language reviews, with or without meta-analysis, relevant to feeding difficulties in children and adolescents with autism spectrum disorder. Medical Subject Headings (MeSH) and free-text terms related to autism spectrum disorder, feeding behaviour, food selectivity, sensory processing, gastrointestinal symptoms, nutritional status, and oral-motor function were combined using the Boolean operators AND and OR. Reviews addressing at least one of the five predefined domains were considered, and evidence was synthesised descriptively and thematically.

Results: Feeding difficulties in children with ASD were consistently characterised as multidimensional. Sensory processing alterations, particularly responses to texture, taste, smell, temperature, appearance, and consistency, showed the most consistent association with food refusal and restricted dietary variety. Behavioral rigidity, repetitive behaviours, gastrointestinal symptoms, nutritional inadequacies, and oral-motor impairments contributed to the persistence and clinical impact of feeding problems. Reported consequences included reduced dietary diversity, risk of micronutrient inadequacies, impaired growth in some subgroups, and adverse effects on family dynamics. Isolated interventions showed limited and heterogeneous effectiveness, whereas individualised multidisciplinary management was more consistent with the multifactorial nature of these difficulties.

Conclusion: A multidimensional understanding of feeding difficulties in children with ASD is essential for comprehensive clinical assessment and for planning individualised, evidence-based interventions aimed at improving nutritional, functional, and quality-of-life outcomes.

Postbiotics in Poultry Nutrition: Recent Advances in Growth Performance, Gut Health, Immunity and Antibiotic-responsible Production

Stephen Soren — 2026-09-26

Postbiotics have emerged as a rapidly developing class of microbial feed additives for poultry because they can deliver biologically active microbial structures and fermentation-associated compounds without requiring viable microorganisms in the final preparation. This narrative review summarises recent advances in the definition, production, mechanisms and poultry applications of postbiotics, with an emphasis on evidence published during 2023-2026 and on Saccharomyces cerevisiae- and Lactobacillus-derived preparations. Current evidence indicates that postbiotics can improve feed efficiency, intestinal morphology, barrier integrity, microbial balance, immune regulation and antioxidant status, although responses vary with microbial strain, fermentation conditions, inactivation method, formulation, dose, diet and challenge status. Recent studies in broilers and Rainbow Rooster chickens show that benefits may occur even when body-weight gain is unchanged, particularly through improved feed conversion, reduced serum cholesterol, suppression of enteric pathogens and enhanced villus architecture. New studies using Lactobacillus reuteri, L. acidophilus, Bacillus amyloliquefaciens and L. plantarum-derived preparations further support strain-specific effects on nutrient sensing, tight-junction expression, inflammatory pathways and caecal microbiota. However, recent meta-analytic and systematic evidence also demonstrates substantial heterogeneity, emphasising that “postbiotic” should not be treated as a uniform intervention. Future progress requires compositional standardisation, validated inactivation, dose-response studies, stability testing, multi-omics characterisation and large-scale commercial validation. Postbiotics are therefore best positioned as precision components of integrated gut-health and antibiotic-responsible poultry production systems rather than universal one-for-one replacements for antibiotic growth promoters.

Integrating Edible Insects into Climate-smart Food Systems for Micronutrient Security and Hidden Hunger Reduction: A Review

Malek Jacob Mayen — 2026-09-28

Hidden hunger remains a persistent global nutrition challenge, particularly among populations with limited access to diverse, micronutrient-rich diets. Climate change and food-system challenges affect the availability and affordability of nutrient-dense foods, increasing interest in edible insects as alternative sources of protein and essential micronutrients. However, nutrient concentration and production efficiency alone do not establish nutritional effectiveness. This review critically examines the role of edible insects in climate-resilient micronutrition through a production-to-consumption framework that links rearing conditions and nutrient accumulation to processing, bioaccessibility, bioavailability, dietary intake, safety, and acceptability. Evidence across species and production systems reveals substantial variation in micronutrient composition, accumulation, and environmental performance. Thus, elevated nutrient concentrations do not translate into greater absorption or improved nutritional status because biological regulation, processing losses, nutrient interactions, food-matrix effects, and dietary context can constrain nutrient delivery. Similarly, environmental benefits depend on substrate characteristics, energy requirements, processing, and how insect biomass is allocated to food or feed. Collectively, the literature supports shifting from evaluating edible insects primarily by nutrient density or production efficiency to assessing their capacity to deliver safe, bioavailable, acceptable, and nutritionally meaningful nutrients within complete food systems. Future research should strengthen standardised assessment of bioaccessibility and absorption, human intervention evidence, realistic dietary scenarios, and integrated environmental and socioeconomic evaluation. Edible insects may therefore contribute to climate-resilient micronutrient security. However, their nutritional value ultimately depends on how efficiently production translates into nutrients that are accessible, bioavailable, and consumed within sustainable diets.

Moringa oleifera Flowers: Phytochemistry, Pharmacological Properties, Nutritional Value, and Emerging Applications: A Narrative Review

Gaurav Dhaked — 2026-10-03

Moringa oleifera Lam. flowers are edible floral tissues with nutritional, phytochemical, sensory, and technological interest, yet they remain much less studied than the leaves and seeds. This narrative review evaluates flower-specific evidence on botanical characteristics, nutrient-related composition, volatile and non-volatile phytochemicals, biological activities, food and processing applications, and research gaps. Verified primary studies show that the flowers contain minerals, soluble sugars, fatty acids, volatile constituents, phenolics, flavonoids, and other secondary metabolites, although composition varies with origin, maturity, extraction procedure, and analytical method. Experimental studies report antioxidant, anti-inflammatory, enzyme-inhibitory, antimicrobial, and cytotoxic activities in chemical, cell-based, or other preclinical models. These findings are promising but should not be interpreted as evidence of clinical efficacy. Flower proteins with caseinolytic and milk-clotting activity have been characterised, and food-model studies demonstrate the feasibility of using the flowers as a functional ingredient. The principal barriers to translation are limited standardisation, sparse pharmacokinetic and toxicological information, few flower-specific in vivo studies, and a lack of human intervention trials. Future research should prioritise authenticated plant material, harmonized extraction and analytical procedures, quantitative metabolomics, dose-response toxicology, bioavailability studies, and controlled food or clinical investigations.

Biochar-Based Valorisation of Dairy and Food-Processing Residues for Wastewater Treatment and Sustainable Food Packaging: A Critical Review of Evidence, Constraints and Circular Integration

Maya Kanwar Rathore — 2026-10-03

Dairy and food processing generate large, continuous streams of residues, including wastewater treatment sludges, whey, peels, shells, bones and spent coffee grounds, whose composition differs markedly from the wood and straw feedstocks that dominate biochar research. Converting these residues into biochar or hydrochar has been proposed both for wastewater treatment and as fillers or active components in bio-based food packaging, but the two literatures have developed separately and have rarely been appraised critically. This critical narrative review evaluates whether residue-derived chars have a defensible role in either application and under what conditions the applications can be integrated. Literature published from 1 January 2010 to 27 July 2026 was identified through structured searches of Crossref, Europe PMC, PubMed, OpenAIRE, the Directory of Open Access Journals, Semantic Scholar and Google Scholar, supplemented by citation tracking and official regulatory sources, and was appraised for test realism, design and transferability. The inorganic fraction of the feedstock emerged as the principal determinant of performance and risk. Calcium- and magnesium-rich chars from dairy sludge, eggshell, bone and shell remove phosphate, fluoride and metals mainly by precipitation, and activated shell- and scale-derived carbons adsorb antibiotics strongly. However, most capacities come from batch tests in synthetic solutions at high concentrations, real-effluent and continuous-flow studies are few, and competing ions, dissolved organic matter and mineral release reduce effectiveness. Phosphorus-laden dairy-derived products often show low plant availability. In packaging, low biochar loadings can stiffen polymers, nucleate crystallisation and delay photo-oxidation, whereas antimicrobial effects usually derive from co-incorporated silver, zinc oxide or essential oils. Biochar consistently accelerates degradation of poly(lactic acid) and poly(3-hydroxybutyrate), barrier and ethylene-scavenging evidence is limited, and no study reported migration testing. A conceptual framework is proposed that routes mineral-rich residues to nutrient recovery and low-ash residues to packaging, subject to a food-grade benchmark, and permits movement from food-contact to environmental uses but not the reverse. Priorities include realistic effluent testing, food-contact safety characterisation, mechanistic studies of polymer degradation and site-scale life-cycle assessment. Residue-derived biochar is a credible but conditional technology whose benefits must be demonstrated rather than assumed.

Nutrient-dense Powders as Functional Foods: A Critical Review of Amylase-Rich, Seed, Nut, Bean and Leaf Powders

Anushree Khaire — 2026-10-07

Plant-derived powders offer convenient routes for enriching foods, modifying texture and incorporating ingredients that are difficult to consume in their original form. Their classification as functional foods nevertheless requires a distinction between nutrient concentration, technological performance and demonstrated health effects. This critical narrative review examines amylase-rich powders, edible seed and nut powders, bean and other pulse flours, and leaf powders, with emphasis on processing, food-matrix effects, bioavailability, human evidence and safety. Targeted scholarly searches considered publications through 29 July 2026, alongside foundational studies. Evidence was interpreted according to ingredient identity, processing history, consumed dose, comparator and outcome relevance rather than pooled across dissimilar products. Amylase-rich preparations can facilitate higher-solids complementary foods by reducing starch-associated viscosity, but improved meal intake does not consistently establish better growth or micronutrient status. Seed and nut research supports selected nutritional and cardiometabolic effects, although findings for whole foods, oils, extracts and powders are not interchangeable. Pulse powders illustrate the importance of structure: retaining intact cells can moderate starch digestion while permitting amino acid availability, whereas conventional milling may alter these advantages. Leaf powders can contribute nutrients, but mineral composition and laboratory antioxidant activity do not reliably predict clinical benefit; controlled moringa studies provide a particularly clear example of this gap. Across categories, drying, germination, milling, defatting and fermentation create trade-offs among nutrient retention, digestibility, enzyme activity, acceptability and microbiological or chemical safety. A product-specific evidence pathway is proposed, connecting authenticated ingredients and validated processing to realistic servings, physiological testing and sustained use. The most defensible applications are targeted food enrichment and texture modification within diverse diets. Claims concerning prevention or treatment of disease require stronger powder-specific trials, while implementation requires attention to contamination, allergens, storage, affordability and the food displaced by the new product.

From Millet Waste to High-value Products: A Circular Approach to Food, Nutraceutical and Biopolymer Applications

L. P. Vaishnavi — 2026-10-14

Millet processing generates substantial quantities of underutilised by-products, including bran, husk, seed coat, germ fractions, broken grains and lignocellulosic residues. Although these materials are commonly discarded, burned or used as low-value feed, they contain valuable dietary fibre, phenolic compounds, flavonoids, proteins, peptides, lipids, minerals and other bioactive constituents. This review examines the composition and bioactive potential of millet-processing residues, emerging recovery and valorisation technologies, and applications in food, nutraceutical and biopolymer systems within a circular biorefinery framework. Recent research indicates that millet processing residues can serve as promising raw materials for the development of value-added food, nutraceutical and biomaterial products. Conventional and emerging approaches, including enzymatic hydrolysis, fermentation, ultrasound-assisted extraction and microwave-assisted extraction, can improve the recovery and functional properties of bioactive compounds from these residues. Recovered phenolics, dietary fibre and protein-derived peptides have potential applications in functional foods, beverages and nutraceutical formulations, while starch-rich fractions can be explored for biodegradable films and food-packaging materials. Lignocellulosic residues such as husk and straw can further contribute to the production of bio-based composites, biochar and energy, supporting a cascading utilisation strategy. Integrating these pathways within a circular biorefinery framework can reduce waste generation, improve resource efficiency and create additional economic value from millet-processing streams. Future research should emphasise process optimisation, scalability, safety, techno-economic feasibility, life-cycle assessment, regulatory compliance and consumer acceptance to facilitate sustainable industrial implementation.