European Journal of Nutrition & Food Safety

Study of the Chemical and Microbiological Quality of Fresh and Cooked Dried White Shrimps (Penaeus notialis) Sold on the Dakar Market

Marieme Agbessi Sylla — 2025-10-08

In Senegal, shrimp is a highly consumed fishery product, often sold through informal channels that escape health controls. Sodium metabisulfite (SO₂) is used as a preservative there, although its uncontrolled use poses health risks. This study assesses the hygienic and sanitary quality of fresh and dried-cooked shrimp sold in two markets in Dakar (Central Fish Market and Castor Market), compared to a control point (Food Technology Institute), through socio-economic surveys and laboratory analyses. Twenty vendors and ninety consumers were interviewed to determine the practices regarding the use of metabisulfite and perceptions about food safety. Surveys conducted with fishmongers reveal a non-standardized and untracked use of sodium metabisulfite, applied empirically without controlled dosage, in an informal context where 100% of the fishmongers are aware of its existence but only 40% claim to use it. At the same time, 64% of consumers are unaware of the existence of this additive in shrimp, although 60% express total trust in their quality, illustrating a concerning discrepancy between treatment practices and risk perception, justifying urgent awareness and regulatory actions. Six samples were analyzed according to ISO and national standards to assess SO₂ levels, total volatile basic nitrogen (TVB-N), and microbiological contamination. The results reveal concerning chemical contamination: the dried cooked shrimp have SO₂ levels significantly higher than the standard (up to 1165.98 ppm compared to a limit of 270 ppm), while fresh shrimp from the Central Market slightly exceed the limit (154.69 ppm against 150 ppm). Microbiologically, only one moderate case of E. coli contamination was detected. The TVB-N values indicate satisfactory freshness. Studies reveal a craft-like use of metabisulfite, without precise dosing, and low consumer awareness of the risks associated with additives. Despite an overall acceptable microbiological quality, the excess of sulfites poses a serious health risk. These results call for a strengthening of the regulatory framework, better control of the additives used, and targeted awareness campaigns to improve the health safety of fishery products sold in Senegal's informal markets.

Evaluation of the Nutritional Profile and in-Vivo Studies of Some Local Snacks Produced from Zuru Community, Kebbi State

Adgidzi, Eunice A — 2025-10-08

This study was conducted to evaluate the Evaluation of the Nutritional Profile and in-Vivo Studies of Some Local Snacks Produced From Zuru Community, Kebbi State, the snacks were produced from rice, millet, beans, guinea corn, and sesame seeds with the aim of meeting the energy and protein needs of the vulnerable populations. The amino acid, serum biochemical and haematological indices of albino rat fed with prepared snacks were determined using standard methods. The control was the 100% Guinea corn, Chikaka consisted of 99% beans and 1% salt, Gare75% guinea corn and 25% sesame seeds, Yamperinyela consisted of 50% millet, 49% beans and 1% salt, while Hekko consisted of 75% rice, 24% sesame seed and 1% salt. The data obtained were analysed statistically using Statistical Package for Social Sciences (SPSS) (25.0). The data were subjected toa one-way analysis of variance (ANOVA) and the average mean scores separated using Duncan’s Multiple Range Test (DMRT) at p<0.05. The protein qualities; NR, BV, NPU, PER and TPD, the Protein quality indices were markedly higher in rats fed with Chikaka3.00±0.57^,85.52±0.57^,80.09±2.88 and 0.67±0.11) and Yamperinyela (1.32±0.01, 81.71±0.58, 71.56±0.58 and 0.82±0.57) while Yamperinyela exhibited superior protein digestibility (76.21±0.57). The produced snacks had the superior amino acid balance compared to the control. The haematological parameters include Packed Cell Volume (%), Total Protein (g/L) and a Cholesterol (mg/dl) indicate that Chikaka and Hekko had highest value total protein 60.11±0.58, and 61.03±0.57 while Gare had the highest value of cholesterol140.30±1.15and they were higher than the control. These formulations have strong potential to serve as alternative protein- and energy-dense snack products that can contribute to improving dietary diversity and reducing protein-energy malnutrition, particularly in resource-limited settings.

Study on Sensory and Physico-Chemical Analysis of Traditional Indian Sweet (Shrikhand) Incorporated with Sweet Potato

SANIKA GONJARI — 2025-10-09

Shrikhand is a famous Indian dessert and dairy product that is made from curd. It is a sweet, creamy, and smooth treat that’s often flavoured with cardamom, saffron, or fruits. This study explores the formulation, sensory evaluation, and proximate analysis of a novel dairy-based product, Sweet Potato Shrikhand. This innovative product combines the nutritional benefits of sweet potato (Ipomoea batatas), a nutrient-rich tuber, with the creamy texture and taste of traditional Shrikhand. Sweet potato, known for its high content of dietary fiber, antioxidants, vitamins A and C, and minerals, was incorporated into Shrikhand to enhance its nutritional value while maintaining its sensory appeal. The study involved preparing three formulations of Sweet Potato Shrikhand (Samples A1, A2, A3), varying the proportions of sweet potato and chakka (strained curd). Sensory evaluation by a semi-trained panel on a 9-point hedonic scale identified Sample A3, with 30% sweet potato and 30% chakka, as the most acceptable. This formulation was noted for its creamy texture, pleasant sweetness, balanced flavor, and high overall acceptability. Proximate analysis of Sample A3 revealed a composition of 38.88% moisture, 4.6% fat, 6.4% protein, 5% fiber, 0.97% ash, and 44.15% carbohydrates, providing a total energy value of 243.6 kcal per 100g. These findings highlight the product’s enhanced nutritional profile compared to traditional Shrikhand, particularly in terms of fiber content. The study concludes that Sweet Potato Shrikhand is an innovative, nutritionally enriched alternative to conventional Shrikhand, combining the health benefits of sweet potato with the sensory appeal of a traditional Indian dessert.

Development and Nutritional Analysis of Fermented Moringa-Enriched Crackers: A Nutrient-Dense Alternative Snack

Prachi Chavan — 2025-10-09

This study aimed to enhance the functional properties and nutritional value of crackers by partially replacing refined wheat flour with multigrain millet flour and enriching them with moringa. Crackers are typically crisp, baked products that can be chemically leavened or fermented. The bakery industry is one of the major food processing industries in India. However, most bakery products are made from refined wheat flour, which lacks the nutritional benefits of whole grains. It is essential to include small amounts of whole wheat flour to achieve a soft, crispy, and light texture in the final product. The study explored the use of various proportions of pearl millet, finger millet, and whole wheat flour in the creation of crackers, which were categorized into three formulations: A (50:50:50), B (24:24:32), and C (12:12:24). Additionally, moringa was incorporated into all formulations, imparting a lighter green hue to the crackers. Sensory evaluations conducted by a semi-trained panel revealed that the crackers formulated as C (12:12:24) were the most preferred based on sensory attributes. Following the sensory assessment, the best formulation was subjected to nutritional analysis, which indicated enhanced levels of protein, dietary fiber, and minerals compared to crackers made solely with refined wheat flour. Ultimately, this research illustrates that substituting refined wheat flour with multigrain millet flours, combined with the enrichment of moringa, significantly boosts the nutritional profile of the crackers while maintaining desirable sensory qualities.

Formulation, Preparation and Sensory Evaluation of Yam (Dioscorea rotundata) Fasting Snack

Vaishnavi Kumbhar — 2025-10-09

The primary components of the yam fasting snacks were sago flour, chilli powder, banana, salt, and yam. Sago means Shabudana, which is obtained from the tuber of tapioca. It is added as a thickening agent, which helps to form dough. The study is aimed at the formulation, preparation and sensory evaluation of a yam fasting snack. To ensure uniform thickness, the ingredients were mixed to make soft dough, which was then shaped into little balls and pressed into thin discs. To completely dry these discs, they were placed in a tray dryer that was set to 60°C. After being dried and fried at 80° to 90°C, the discs were packaged for storage and distribution. By quantifying the proportions of protein, fat, and carbohydrates in the final product, proximate analysis was used to assess the nutritional value of the yam fasting snack. The results demonstrated the nutritional profile's balance, highlighting the contributions of each element to the composition as a whole. The protein level of 4.9% in the current study, although lower than the 8-12% range reported for raw yam tubers, is nonetheless significantly higher than that found in yam-oat snack bars. The fibre content was 3.26%, which is within the 3.3-6.3% range reported for yam products. A sensory analysis was also carried out to gauge consumer acceptability, looking at attributes like flavour, texture, aroma, and overall preference. As a result of its nutritious value and pleasing texture, the yam fasting snack is a popular choice among consumers seeking healthy snack options during fasting periods, according to the data, as it is rich in fibre that helps to prevent constipation during the fasting period.

Dietary Acrylamide Intake and Health Risks Categorization among Adults in Kibera Slum, Nairobi

Anne Chepngeno Towett — 2025-10-13

Aims: Determine dietary acrylamide intake and categorize health risks associated with exposure

Study Design: Analytical cross-sectional

Place and Duration of Study: Kibera slum, Nairobi city county, 2021

Methodology: A total of 384 consumers aged 18 years and above of at least one of the foods of interest were included. From the county (selected purposively), villages were selected using simple random sampling. Study participants were conveniently selected. Food frequency questionnaire was used to collect data. SPSS version 20 was use to enter and analyze data. Dietary acrylamide intake was estimated by multiplying the concentration of acrylamide in the food, frequency of consumption and food portion size. Risk categorization was done using MOEs calculated by dividing BMDL10 values for peripheral neuropathy and for neoplastic effects by acrylamide intake in mg/kg bodyweight per day.

Results: The average dietary acrylamide intake was 17.008µg/day with chapati being the biggest contributor at 38.19%. The mean dietary acrylamide intake in µg/kg per kilogram of body weight per day for consumers was 0.254±0.051µg/kg bw/day. For peripheral neuropathy, the mean MOE (1693) for all consumers was above 100 hence of no public health concern for this category of effects. However, for neoplastic effects, the mean MOE (669) and all other obtained MOEs were less than 10,000 which implies high risk of public health concern for this category of effects, for all consumers.

Conclusion: Experimental studies have shown acrylamide to be carcinogenic and also associated with non-neoplastic health issues. In this study, the mean MOE obtained for neoplastic effects is of high risk of public health concern while that for non-neoplastic effects is of no public health concern. Therefore, in relation to neoplastic effects, there is need for consumers to diversify their diets and eat acrylamide forming foods in moderation. Each food containing acrylamide contributes to the overall acrylamide exposure.

Formulation and Standardization of Millet Spinach Muthiya

Akanksha Kadam — 2025-10-13

Millet Spinach Muthiya is a traditional Indian snack prepared with pearl millet (40%), finger millet (20%), and spinach leaves, enriched with spices and condiments. Pearl millet contributes protein and fiber, while finger millet provides iron, calcium, zinc, and protein. Spinach enhances flavor and further improves the nutritional profile through its vitamins, minerals, fibers, and flavonoids. Two variants were developed and evaluated: Sample A (steamed) and Sample B (fried). A total of nine formulation trials were conducted, of which the ninth trial for both samples was selected based on sensory evaluation. Proximate and nutritional analyses revealed that the steamed product (Sample A) was superior to the fried product (Sample B) in terms of protein, fiber, and mineral retention, confirming its higher nutritional value. The study highlights the potential of millet-based functional foods and emphasizes the scope for developing improved processing techniques and mechanization for millet products.

Formulation of Instant Dangar Premix Enriched with Black Gram and Green Gram

SABURI SHELAR — 2025-10-13

Black Gram, being high in protein, has twice the protein content (20-25%) when compared to cereals. It has significant levels of proteins such as albumin and globulin, along with amino acids like tryptophan and lysine. Similarly, Green gram (Vigna radiata L. R. Wilczek) seeds are notably high in protein, with a protein content ranging from approximately 20.97% to 31.32%. The research examined the development, nutritional assessment, sensory characteristics, and functional attributes of the instant dangar premix. Dangar premix is made from various flour blends such as black gram, green gram, and chickpea together with some spice blends like chilli powder, turmeric powder, and salt etc. Sensory evaluation verified that the product was well-received in terms of flavour and overall attractiveness. Merging pulses with cereals resulted in a high-quality protein option compared to traditional pithla, enhancing nutritional intake, such as high protein, dietary fibre, and micronutrients such as calcium, iron, and vitamin B. The suggested formulation showed promise as a convenient and health-promoting food choice for individuals' health. This research investigated the development and assessment of a nutritious dangar premix enhanced with high protein content, aiming to offer a healthier and functional option compared to traditional pithla mixes. The research applied a methodical approach to formulating the product, which included selecting ingredients, preparing them, and blending to achieve the best sensory qualities. This premix also offered a quick and convenient meal solution while maintaining its nutritional value, addressing the preferences of today’s health-focused consumers. For samples A and B, trials have been taken, and the sensory panellists have finalised sample B. Following the guidelines in the FSSAI Manuals, the contents of moisture, fat, protein, fibre, and ash were examined, as well as functional properties such as water uptake and oil uptake ratio. The packaging material used for instant dangar premix was aluminium foil. This research investigated the development and assessment of a nutritious dangar premix enhanced with high protein content, aiming to offer a healthier and functional option compared to traditional pithla mixes. Therefore, it is an innovative as well as nutritious product gifted to the market. It was concluded that Sample B was found acceptable during sensory evaluation.

Impact of High Pressure Homogenization on the Quality of Dragon Fruit RTS Beverage Developed with Reduced Mucilage

Pushpa Chethan Kumar — 2025-10-13

Dragon fruit is popular among consumers because of its attractive color. However, presence of mucilage is a disadvantage for its processed products specifically RTS beverage. Hence, in this study, a ready-to-serve (RTS) beverage was prepared by reducing the mucilage content through process modification and subjecting to High Pressure Homogenization (HPH). Analysis of non-homogenized (NH) and homogenized (HPH) RTS beverage showed decreased ascorbic acid and total betalains content on 0^th day in HPH beverage. In contrast, total polyphenols and antioxidant activity was found significantly high in HPH beverage. Profiling of phenolic acids revealed high 2,4-dihyroxybenzoic acid, vanillic acid, gallic acid, ferulic acid and chlorogenic acid in HPH beverage compared to NH beverage. Sensory evaluation data depicted that HPH beverage had high mean score for taste, mouth feel and overall acceptability. This indicates that subjecting a pre processed dragon RTS beverage for HPH at 100 MPa with single cycle could retain 49% total betalains pigment, 85% total polyphenols and 67% antioxidant activity with highly acceptable sensory quality with reduced turbidity.

Enrichment of Finger Millet Frozen Dessert Using Citrus Fibre as a Novel Fat Replacer

R. Kasthuri Thilagam — 2025-10-14

The use of dietary fibre as a fat replacer has gained considerable attention due to its potential to reduce the calorie content of foods, improve their texture, and provide health benefits like promoting digestive health, reducing cholesterol, and controlling blood sugar levels. Citrus fibre can be used as a fat replacer to enhance the creaminess, reduce the caloric content, and increase the fibre content, thereby making ragi-based frozen desserts a healthier option. The present study was undertaken to develop and standardise a value-added frozen dessert using finger millet (Eleusine coracana), an underutilised but nutritionally rich millet. Different trials were conducted by incorporating varying proportions of finger millet milk and concentrations of orange peel powder, followed by sensory and microbial evaluations to identify the most acceptable formulation. The quality parameters like colour, flavour, texture, taste and overall acceptability of the finger millet frozen dessert were organoleptically evaluated using a 9-point hedonic scale by a panel of 15 trained and semi-trained panellists. The sensory analysis revealed that treatment 2, containing 250 ml of finger millet milk and 1% orange peel powder, achieved the highest overall acceptability in terms of taste, texture, flavour, and colour. The study concludes that incorporating finger millet milk along with a natural flavour enhancer, such as orange peel powder, not only improves the sensory attributes but also enhances the nutritional and functional value of the frozen dessert. This standardised formulation offers a healthier alternative to conventional frozen desserts and supports the utilisation of millet and fruit byproducts in functional food development.

Breakfast Consumption and Cognitive Skills of Higher Primary School Children: Correlates of Child Factors

Suvarna Maigur — 2025-10-14

A study was conducted at the University of Agricultural Sciences, Dharwad, to examine the influence of child-related factors on breakfast consumption and cognitive skills among higher primary school children. The sample included 120 children, with 60 each from rural and urban areas of Dharwad district. Data on general information and breakfast consumption patterns were collected using a self-structured questionnaire, and cognitive skills were assessed using the Wechsler’s Intelligence Scale for School Children (WISC-III). Results revealed that regular breakfast consumers had significantly higher cognitive indices than irregular consumers in both rural and urban areas. In rural areas, both regular and irregular breakfast consumers exhibited average levels of cognitive indices, while in urban areas, regular breakfast consumers demonstrated high-average cognitive indices, and irregular consumers showed only average levels. Female children had higher cognitive skills than males, younger children performed better than older ones, later-born children scored higher than first-borns, and children with normal weight had better cognitive scores compared to underweight peers. These findings emphasize the crucial role of regular breakfast consumption in enhancing cognitive performance and overall academic potential among school children. Therefore, there is a strong need for structured guidance, counseling, and awareness programs to encourage consistent breakfast habits among higher primary school children, which could contribute to improved nutrition, better cognitive development, and enhanced learning outcomes.

Formulation, Standardization and Shelflife Study of Fiber Rich Idli Premix with Ragi Barnyard Millet and Fortified with Dried Papaya Leaves

PRITI GAIKWAD — 2025-10-15

Idli is a traditional fermented food product made from a batter of ground rice (Oryza sativa) and black gram (Phaselous muno) which undergoes lactic acid fermentation via lactobacillus. It is a breakfast food originated from South India. This premix provides a gluten- free, low-glycemic index option compared to traditional idlis, enhancing nutritional intake and tackling health issues such as diabetes. Phytochemical profiling of young leaves of Carica papaya revealed the presence of pharmacologically active phyto compounds, alkaloids, phenolics, flavonoids, and amino acids. The research applied a methodical approach to formulating the product, which included selecting ingredients, preparing them, and blending to achieve the best sensory qualities. This premix also offers a quick and convenient meal solution while maintaining its nutritional value, addressing the preferences of today’s health-focused consumers. The increasing interest in functional foods has prompted the creation of meal options rich in nutrients that promote health and wellness. Conventional idlis are usually prepared with rice, which has a high glycemic index and is low in crucial micronutrients. Substituting rice with ragi and barnyard millet enhances the premix's protein, dietary fiber, and mineral levels, making it more appropriate for people dealing with diabetes, gluten sensitivity, and deficiencies in micronutrients. Trails A, B, and C have been taken, and the sensory panelists have finalized Trail C. Sensory evaluation verifies that the product is well-received in terms of flavour and overall attractiveness. Following the guidelines in the FSSAI Manuals, the contents of moisture, fat, protein, and ash were examined. The Weendes method is used to determine fiber. This research investigates the development and assessment of a nutritious idli premix enhanced with ragi (finger millet), barnyard millet, and dried papaya leaves, aiming to offer a healthier and functional option compared to traditional idli mixes.

Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour

Anushka Tate — 2025-10-15

The growing concerns over plastic waste and environmental sustainability have led to exploring alternative solutions, such as edible cutlery. This project focuses on developing edible cutlery using ragi, sago, and black gram flour, which are nutritious, eco-friendly, and locally available ingredients. Ragi (finger millet) provides a rich source of fibre and essential minerals, while sago offers a biodegradable base with a neutral flavour. Black gram flour contributes to the structure and texture, ensuring durability and functionality for use during meals. The project aims to evaluate the feasibility, nutritional profile, and practicality of these edible utensils as a sustainable alternative to conventional plastic cutlery. All the raw materials that were required were collected from the local market and prepared for the process. All the ingredients were weighed separately and utilised in the proper proportion. The study was conducted at the Department of Food Technology, Yashavantrao Chavan Institute of Science, Satara, Maharashtra, India. The results obtained during the investigation are tabulated and statistically analysed. Chemical analysis of fat, protein, and fibre were carried out, along with proximate testing on the finished product, such as moisture and ash. By producing biodegradable, edible, and nutrient-enriched cutlery, this innovation can significantly reduce plastic pollution and contribute to a more sustainable food service industry. In this study, the selected sample containing raw materials like sago, ragi & black gram flour (20:10:10), with getting high carbohydrate value is 89.54%. The development of this edible cutlery provides a promising step toward addressing global plastic pollution and offers an alternative solution for single-use utensils in the food industry.

Microbiological and Quality Assessment of Ready-to-serve Beverage Produced from Blends of Yoghurt and Watermelon Juice

Joseph, Buraimoh O. — 2025-10-15

This study evaluated the microbiological and qualitative properties of a ready-to-serve beverage produced from blends of yoghurt and watermelon juice. Yoghurt, known for its probiotic benefits, and watermelon juice, valued for its hydrating and antioxidant properties, were combined in varying proportions (10%–50% substitutions) to assess their impact on microbial load and product stability. The microbiological analysis focused on Total Viable Bacterial Count (TVBC), Total Coliform Count (TCC), and Yeast and Mould Count. Results showed that pure yoghurt exhibited the highest TVBC (5.87 × 10⁴ CFU/mL) due to the presence of live probiotic cultures, while blends with higher watermelon juice content demonstrated significantly reduced bacterial counts, suggesting a possible inhibitory effect of watermelon components. All samples tested negative for coliforms, indicating good hygienic practices during processing. Interestingly, yeast and mould counts were highest in yoghurt-watermelon blends (especially YG70–WM30: 1.71 × 10² CFU/mL), suggesting that the combination of sugar, moisture, and protein provided favourable conditions for fungal growth. These findings highlight the importance of careful formulation and preservation in dairy-fruit beverages. Future work should explore spoilage dynamics during storage and investigate natural antifungal strategies to improve shelf life and safety.

Extraction of Mango Seed Oil and Its Application in Cookie Formulation: A Sustainable Approach

Shweta Pawar — 2025-10-15

Extracting oil from mango seeds presents a sustainable approach to utilising by-products from the mango processing industry. This study investigated the potential of extracting oil from mango seeds using mechanical extraction methods and then incorporated it into cookies. The oil was substituted for traditional fats such as butter in cookie formulations to assess its impact on texture, flavour, and overall product quality. The sensory evaluation of cookies enriched with mango seed oil was carried out through sensory panels to determine acceptability. The sensory qualities in terms of colour, flavour, texture, and aroma were assessed by a panel of judges with a 9-point hedonic scale. In the trials, mango seed oil replaced fats at levels of 40% and 60%. Cookies with 40% mango seed oil had better acceptance than those with 60%. The use of mango seed oil made the sensory parameters of cookies more acceptable to the panellists. Trial 1, using 40% mango seed oil, was rated higher in appearance, texture, taste, and overall acceptance. When the mango seed oil level increased to 60%, the cookies received lower sensory scores. The proximate composition of the yam fasting snack indicated a moisture concentration of 3.6%, indicating effective drying that improves shelf durability while decreasing microbial activity. Recent research found similar moisture levels (2.8-7.3%) in yam-oat snack bars. The protein level of 4.9% in the current study, while lower than the 8-12% range reported for raw yam tubers, is nonetheless much greater than that found in yam-oat snack bars (0.21-0.89%). The results suggested that mango seed oil was a viable, sustainable, and healthy alternative fat source in cookie production, offering a unique flavour and improved nutritional profile, while also contributing to waste reduction in the mango industry.

Impact of Nutritional Gardens on Food Security of Rural Families in Akola District of Maharashtra, India

U. G. Thakare — 2025-10-11

Food and nutritional insecurity continue to challenge rural households in India, where affordability, accessibility, and awareness of balanced diets remain limited. Dependence on market-purchased vegetables exposes families to price fluctuations and supply disruptions, leading to low daily vegetable intake and micronutrient deficiencies. To assess the impact of nutritional gardens (NGs) promoted through Frontline Demonstrations (FLDs) on improving vegetable consumption and reducing household expenditure among rural families in Akola district, Maharashtra, over five years (2020–2024). Each year, 30 socio-economically vulnerable families (n -150 total) were enrolled across villages including Barshitakli, Sisa Udegaon, Masa, Babhulgaon, Kadoshi, and Adoshi. Families were compared under two conditions: T1 -without nutritional garden, T2 - with nutritional garden. Key indicators included daily vegetable consumption (gm/family/day) and monthly expenditure on vegetables (Rs. /family). Establishment of NGs led to substantial gains. Average daily vegetable consumption increased from 485 g to 1143 g (+136%), while monthly expenditure declined from ~Rs. 662 to ~Rs. 169 (−74%). Year-wise trends showed consistent improvement, with consumption gains ranging from 95% to 214%, and expenditure reduction between 62% to 80%. Families reported enhanced dietary diversity (leafy greens, tubers, seasonal vegetables), empowerment of women in household decision-making, and improved resilience during COVID-19 lockdowns. Nutritional gardens are an effective, low-cost intervention for food security. They improve dietary intake, reduce financial burden, and empower rural households. Large-scale promotion through extension systems and women’s groups is recommended.

Agricultural Production, Trade, and Nutrition Transition in Developing Countries: Challenges and Opportunities

B Rajesh Reddy — 2025-10-13

Developing countries have become central actors in the global food system, serving as major agricultural exporters while simultaneously relying on food imports, which creates complex links between local production, trade dynamics, and evolving dietary patterns. This review article examines how agricultural production, international trade, and the nutrition transition are interconnected across Asia, Africa, and Latin America, with a particular focus on the double burden of malnutrition. A comprehensive methodology integrates FAO, ITC, WHO, and World Bank data with systematic literature analysis from 1961 to 2024. Key findings reveal significant growth in agricultural output, especially in cereals from India and China and soybean exports from Brazil. However, an export-oriented paradigm has led to structural imbalances, where countries export staples but import essential foods, presenting trade-nutrition trade-offs. Diets have shifted away from traditional staples toward refined cereals, edible oils, and ultra-processed foods, fuelling undernutrition and the rise of obesity and diet-related non-communicable diseases. Agricultural policies favouring staple crops have undermined the cultivation of nutrient-dense foods, while trade liberalization, though expanding access, also increases vulnerability to price shocks. The evidence highlights a fundamental paradox: agricultural transformation and trade integration have enhanced food availability and economic growth while simultaneously accelerating nutrition risks. Overcoming these cycles of undernutrition, obesity, and inequality requires nutrition-sensitive policy frameworks that integrate agricultural production goals, trade strategies, and health objectives to prevent the perpetuation of cycles of undernutrition, obesity, and inequality that undermine sustainable development progress.

Food and Nutrition Security in Bangladesh: Trends, Challenges, and Policy Interventions

Md Mizanur Rahman Sarker — 2025-10-13

Food and nutrition security in Bangladesh is a multifaceted issue encompassing four fundamental dimensions: availability, access, utilization, and stability. Each dimension is influenced by various determinants, including economic factors, social conditions, and governance structures. This study examines key indicators of poverty and food insecurity in Bangladesh as of 2024, highlighting the dietary practices across different demographic groups. Detailed analysis of the consumption of ten food groups over a seven-day dietary recall reveals distinct patterns among adolescent girls and boys, adult women and men, and elderly populations differentiated by place of residence. Despite progress, trends indicate persistent undernutrition among children and fluctuating BMI levels among ever-married women over time. From 2014 to 2023, the agricultural sector exhibited growth in value added, alongside a significant share of rural households engaged in livestock and poultry production. The study further explores projections indicating a rise in total food consumption from 2015 to 2030, juxtaposed with the escalating cost of a healthy diet, posing affordability challenges for vulnerable populations. Coping strategies employed by households often involve unsustainable practices that threaten long-term food security. Key nutrition indicators underscore ongoing challenges while strategic developments in 2024 reflect concerted efforts to improve nutrition outcomes. The average dietary energy supply adequacy over recent years provides additional context on national nutrition status.

Pharmacological and Nutritional Benefits of Some Edible Mushrooms

Sandhya Dhyani — 2025-10-15

Mushrooms are edible fungi enjoyed around the world for their unique taste and flavour. Packed with nutrients, they provide numerous health benefits, yet their full potential is often overlooked. Mushrooms contain bioactive compounds that make them strong candidates for developing new medications. Their therapeutic properties include anti-cancer, anti-bacterial, anti-oxidant, anti-viral, anti-diabetic, and anti-allergic effects. In many countries, mushrooms are used to treat a variety of conditions, including cancer, diabetes, hypertension, and inflammation. Nutritionally, mushrooms are rich in essential vitamins such as B-complex vitamins and vitamin D, which is notably the only plant-based source of this nutrient. They also provide key minerals like zinc, selenium, copper, potassium, magnesium, and phosphorus, as well as proteins, carbohydrates, and healthy fats. They contain beneficial polyunsaturated fatty acids and have alcoholic sugars as well as various polysaccharides that contribute to their health-promoting effects. Rich in antioxidants, mushrooms help reduce cancer risk, lower cholesterol, manage stress, improve sleep, and treat asthma. They also prevent protein deficiencies, making them ideal for those with diabetes or heart disease. The bioactive compounds in mushrooms are essential for their medicinal benefits.