European Journal of Nutrition & Food Safety

Smart Cold Chains for Perishable Foods: Sensor Fusion, Artificial Intelligence and Dynamic Shelf-Life Management

Arghya Mani — 2026-10-22

Food cold chains are increasingly instrumented with connected temperature sensors, intelligent packaging, product-quality measurements and predictive algorithms. Yet the transition from monitoring refrigeration conditions to managing actual product deterioration is neither automatic nor equally reliable across commodities. This critical narrative review evaluates how sensing, multimodal data fusion, artificial intelligence and remaining shelf-life models can support decisions throughout refrigerated food supply chains. Peer-reviewed work published from 2000 to 12 August 2026 was considered, alongside selected foundational studies, through accessible scholarly indexes, bibliographic verification and backward citation examination. Evidence was assessed for biological relevance, measurement validity, independent validation, operational deployment and decision-level consequences. Temperature histories provide an essential but incomplete representation of product condition: packaging atmosphere, initial microbiological or physiological state, humidity, mechanical injury and spatial thermal gradients can materially affect deterioration. Laboratory studies demonstrate promising performance for electronic noses, spectroscopy, flexible indicators and machine-learning models, whereas external route-level validation and calibration across product lots remain comparatively limited. Kinetic models offer interpretable relationships between exposure and quality loss but depend on commodity-specific parameters and assumptions; data-driven models can represent complex patterns but are vulnerable to distribution shift and leakage between training and test samples. Digital-twin and remaining-life allocation studies establish plausible pathways towards first-expired-first-out distribution, yet simulated reductions in waste should not be mistaken for demonstrated commercial benefits. A central distinction is made between marketable quality and microbiological safety: freshness estimates cannot independently establish pathogen absence, extend legally defined use-by dates or replace food-safety controls. The review proposes an uncertainty-aware sequence linking measurement, state estimation, validated remaining-life prediction and constrained operational action. Research priorities include prospective multi-site studies, robust ground truth, calibration transfer, human–algorithm decision trials and transparent accounting of energy, waste and equity. Smart cold chains are best understood as governed decision systems rather than collections of sensors or predictive models.

Nutritional Synergy of Tiger Nuts, Pearl Millet, and Cowpeas in Combating Protein-energy Malnutrition in Children: A Narrative Review of Indigenous Crops Potential

Issoufou Moussa Moustapha — 2026-10-30

Background: Protein-energy malnutrition (PEM) remains a major public health problem in Niger, particularly among children under five. Traditional cereal-based complementary foods are often low in protein quality and energy density.

Objective: This narrative review synthesises evidence on the nutritional synergy of tiger nuts (Cyperus esculentus), pearl millet (Pennisetum glaucum), and cowpeas (Vigna unguiculata) as indigenous crops for formulating sustainable complementary foods. Methods: literature was systematically searched across PubMed, Google Scholar, FAO, WHO, UNICEF, and WFP databases using predefined keywords. Studies were screened for nutritional composition, processing methods, and potential synergy.

Results: tiger nuts provide high energy density through lipids, pearl millet contributes carbohydrates and sulfur amino acids, and cowpeas supply lysine and increase total protein content. Their combination addresses deficiencies in traditional porridges, meeting WHO energy and protein quality targets. Processing methods such as roasting, germination, and dehulling reduce anti-nutritional factors and improve bioavailability.

Conclusion: composite flours from these crops represent an inexpensive, culturally acceptable, and nutritionally superior alternative for preventing PEM in Niger and similar contexts.

Artificial Intelligence-driven Smart Postharvest Management of Horticultural Produce: Advances, Applications and Future Perspectives

Kumudani Sahu — 2026-11-09

Fruits and vegetables are highly perishable, and large quantities are lost after harvest through continued ripening, water loss, mechanical damage and microbial spoilage. Conventional post-harvest management depends on manual grading, visual inspection and fixed storage settings, which are subjective, slow and unable to detect internal defects or early spoilage. Artificial intelligence (AI), applied through machine learning and deep learning, has been studied as a way to make post-harvest operations faster, more consistent and non-destructive. This review examines recent advances in AI-driven post-harvest management of fruits and vegetables across four areas: quality assessment and grading; maturity, ripeness and defect or disease detection; shelf-life and spoilage prediction; and smart storage and cold chain management. Computer vision and hyperspectral imaging are used for grading and for predicting internal attributes such as soluble solids content and firmness; deep learning models detect surface and subsurface defects and classify ripeness; electronic noses combined with machine learning track spoilage and estimate remaining shelf life and the Internet of Things (IoT) combined with AI supports monitoring, prediction and traceability during storage and transport. Reported accuracies in individual studies are frequently above 90%, but several limitations restrict practical use: poor generalisation across cultivars, seasons and operating conditions; dependence on large labelled datasets; limited model interpretability; high equipment cost and the absence of shared datasets and common definitions, which makes published results difficult to compare. The review concludes that the contribution of AI to post-harvest management will depend less on further gains in laboratory accuracy and more on developing affordable, data-efficient and robust systems suited to real operating conditions, particularly for smallholders and developing countries where post-harvest losses are highest.

Nutritional Management of Feline Lower Urinary Tract Disease: An Evidence-Based Review of Idiopathic Cystitis, Urolithiasis, Urethral Plugs and Bacterial Infection

Dokur Rohith Reddy — 2026-11-10

Lower urinary tract disease is one of the most common reasons for veterinary consultation in cats, accounting for roughly 1.5–4.5% of the feline caseload in general practice. The signs (haematuria, dysuria, stranguria, pollakiuria and periuria) are similar across different causes, although the underlying conditions differ: feline idiopathic cystitis (FIC) is the most frequent, followed by urolithiasis and urethral plugs, with bacterial urinary tract infection (UTI) making up a smaller share. Diet influences urine volume, pH and the concentration of crystal-forming ions, which is why nutrition can help with several of these conditions at once. This review synthesises the available feline evidence and evaluates its strength. The best-supported measure is increasing water intake. When healthy cats were fed the same food with its moisture raised from 6.3% to 73.3%, total water intake rose from 98.6 to 144.7 mL/day, urine specific gravity (USG) fell from 1.054 to 1.036 and calcium oxalate (CaOx) relative supersaturation (RSS) was roughly halved. In cats with FIC, signs recurred in 11% of those fed a canned diet compared with 39% of those fed the dry version. In a randomised, masked trial, a multi-nutrient therapeutic food containing omega-3 fatty acids and antioxidants reduced the rate of recurrent multiple-sign episodes by about 89%. Struvite stones usually dissolve within two to four weeks on diets that keep urine undersaturated with struvite (RSS < 1). Calcium oxalate stones do not dissolve, so the aim is to stop new ones forming by keeping USG below 1.030, avoiding excessive acidification and excess protein and giving potassium citrate when urine stays acidic. Extra sodium chloride or potassium chloride also dilutes urine and long-term studies in healthy older cats have found no harm to the kidneys or heart at the sodium levels used. For single ingredients such as α-casozepine, L-tryptophan, cranberry, glycosaminoglycans, pyridoxine and probiotics, the evidence remains limited. The review concludes with an evidence map, condition-specific targets, a practical decision pathway and a list of research gaps, including the lack of published data from cats in India.

Traditional Asian Fermented Foods: Classification, Microbiological Insights, Health Benefits, and Modern Quality Dynamics

Htet Myat Htwe — 2026-11-10

Fermentation has long been used to preserve foods and develop distinctive sensory characteristics across Asia. This review examines the classification, microbial characteristics, nutritional and health-related attributes, and contemporary safety and quality considerations of traditional Asian fermented foods. Animal-based products, including fermented meat and fish, are distinguished from plant-based products prepared from cereals, soybeans, vegetables, and tea leaves. The discussion focuses particularly on fermented tea products, such as Laphet from Myanmar and Miang from Thailand, and fermented bamboo shoot products, including Soibum and Soidon from Northeast India. Lactic acid bacteria, yeasts, and moulds contribute to fermentation through acid production, substrate breakdown, and the formation of compounds associated with flavour and preservation. Depending on the food substrate and processing conditions, fermentation may improve digestibility, reduce certain antinutritional compounds, and alter the availability of bioactive constituents. These changes, however, do not establish clinical benefits for all fermented products, and human evidence remains limited for several proposed health outcomes. Food safety and product consistency also depend on suitable raw materials, hygienic handling, fermentation conditions, and storage practices. The review highlights the value of traditional knowledge while recognising the role of controlled fermentation and quality management in supporting the continued production of these culturally important foods. Further product-specific evaluation is needed before broad nutritional or health-related claims can be established.

Quality Characteristics and Frozen Storage Stability of Grass Carp (Ctenopharyngodon idella) Fish Fingers: A Comparative Evaluation of Fried and Baked Products

Geetanjali Jena — 2026-10-22

This study investigated the quality characteristics and frozen storage stability of grass carp (Ctenopharyngodon idella) fish fingers, including a comparison of fried and baked products. Fish fingers prepared from minced grass carp meat, with a meat yield of 34.21 ± 2.1%, contained 65.70 ± 1.9% moisture, 17.06 ± 1.1% crude protein, 3.14 ± 0.9% crude fat and 2.20 ± 0.6% ash. During storage at −20°C for 180 days, moisture decreased to 61.59 ± 0.8%, accompanied by a relative increase in the other proximate components. Quality deterioration remained gradual, with TVBN increasing from 4.24 ± 0.4 to 9.91 ± 0.8 mg%, peroxide value from 6.68 ± 0.9 to 10.16 ± 0.8 mmol O₂/kg fat, and FFA from 2.68 ± 0.2 to 8.03 ± 0.6%, indicating limited lipid hydrolysis and oxidation during frozen storage. The total plate count decreased from 2.67 × 10³ to 0.089 × 10³ CFU/g, while sensory evaluation showed good acceptability after 180 days, with an overall acceptability score of 4.0/5.0. Comparison of the cooking methods showed that baked fish fingers had lower crude fat (13.75 ± 1.20%), TVBN (6.37 ± 0.80 mg%), peroxide value (7.54 ± 0.70 mmol O₂/kg fat) and FFA (3.28 ± 0.30%) than fried fingers, which contained 16.02 ± 1.10% fat. Baked fingers also achieved an overall sensory score of 5.0. These findings demonstrate that grass carp is suitable for value-added fish finger production with good frozen storage stability, while baking provides a lower-fat preparation method while retaining high sensory acceptability. The product therefore has potential for convenient ready-to-cook applications and improved utilisation of grass carp through value addition.

Varietal Resistance of Cowpea (Vigna unguiculata (L.) Walp.) to Attack by Callosobruchus maculatus (Fabricius, 1775) (Coleoptera: Chrysomelidae) During Post-Harvest Storage in Mali

Bintou Ly — 2026-10-23

Cowpea (Vigna unguiculata (L.) Walp.) is a tropical legume of major economic, nutritional and agronomic value, but its production is severely constrained by post-harvest losses, mainly caused by the cowpea weevil Callosobruchus maculatus. An experimental study was conducted at the Entomology-Parasitology Laboratory of FST/USTTB (November 2023–February 2024) to assess the susceptibility of forty cowpea varieties, grown under irrigated and water-stress conditions, to damage by C. maculatus during three months of storage. Sterilized seeds (30 g per 500-mL jar) were infested with three pairs of newly emerged (0-24 h) C. maculatus adults, using a completely randomised design with three replicates (360 jars in total). Varietal susceptibility was assessed through the median development period (MDP), damage rate, adult mortality, weight loss and susceptibility index (SI). Five varieties (KT2-23-5, CZ16-3-71, IT13K-1424-12, FAKSON, IT15K-2386-1) were resistant under water-stress conditions and five others (SIMBO, KVX78-6PLANT-1, CZ16-1-1-91, TILIGREPLANT-6, KVX61-1) under irrigated conditions. The combined analysis confirmed the resistance of three varieties: KT2-23-5, TILIGREPLANT-6 and KVX61-1. Damage was positively and significantly correlated with MDP, weight loss and SI, whereas adult mortality was not significantly associated with observed losses. These findings suggest that post-harvest control strategies should target reproduction and immature stages rather than adult mortality alone, and identify KT2-23-5, TILIGREPLANT-6 and KVX61-1 as promising parental lines for a cowpea resistance breeding programme against C. maculatus.

Yolk Colour Development, Plateau Stability and Post-Withdrawal Depletion with Marigold, Paprika and Annatto Pigments in Laying Hens

B. Sagar — 2026-10-26

Background: Natural botanical pigments can enhance egg yolk colour, but their temporal responses during supplementation and after withdrawal may differ.

Aims: This study evaluated the comparative pigmentation kinetics, plateau stability, and post-withdrawal depletion of three natural plant pigment sources in laying hens.

Place and Duration of Study: This study was conducted at the Poultry Research Station, Madhavaram Milk Colony, Chennai-51, Tamil Nadu, India, over a total experimental period of 90 days.

Methodology: Thirty Rhode Island Red laying hens (42 weeks old) were allocated to three dietary treatments: dried African marigold petal powder (MPP; 1.0%), annatto seed powder (ASP; 1.0%), or paprika pepper powder (PPP; 0.1%). Following a 6-day baseline period (Periods 1–3; 3 periods × 2 days), the respective supplemented diets were provided for 28 days (Periods 4–17; 14 periods × 2 days), followed by an unsupplemented withdrawal phase. Yolk colour was evaluated using a DSM Yolk Fan. Dietary supplementation significantly influenced yolk colour, with significant main effects of treatment (P < .001) and time (P < .001), as well as a significant treatment × time interaction (P = .0077).

Results: Marigold induced the fastest colour development and the highest colour intensity, reaching a DSM yolk colour score of ≥8 by Period 7 (Days 13–14; 6 days after the start of supplementation) and peaking at 10.07 in Period 16, representing a 101.07% increase from baseline. Paprika reached a DSM score of ≥8 by Period 9 (10 days after the start of supplementation) and peaked at 8.50 in Period 13, an 88.35% increase from baseline, whereas annatto reached a score of ≥8 by Period 8 (8 days after the start of supplementation), peaked at 8.50 in Period 9, and subsequently declined despite continued supplementation. Near-maximum colour (≥95% of the treatment-specific peak) was maintained for 16 days by paprika, 14 days by marigold, and 12 days by annatto. Following withdrawal, paprika exhibited the greatest colour retention, maintaining a DSM score of ≥8 for 8 days, compared with 2 days for marigold and 0 days for annatto.

Conclusion: Overall, the three pigment sources exhibited distinct combinations of response characteristics: marigold provided the fastest colour development and highest colour intensity, whereas paprika showed greater plateau stability and post-withdrawal persistence. These findings indicate that evaluation of dietary pigment sources should consider depletion dynamics alongside peak colour response when selecting pigments for consistent yolk colour in specialty egg production.

Storage-associated Variation in Microbial Counts of Dehydrated Elephant Apple (Dillenia indica L.) Powder at Mature- green and Ripe Stages

Ankita Borkotoky — 2026-10-27

Microbial counts were evaluated in dehydrated elephant apple (Dillenia indica L.) powder prepared from mature-green and ripe fruits and stored under ambient conditions. Fruits obtained in Biswanath district, Assam, India, were washed, sliced, mechanically dried for 28 h, powdered, and packed in polythene bags. Culture-based observations were recorded at 0, 30, 60, 90, 120, and 150 days. The reported counts increased from values recorded as zero at day 0 to 0.3 × 10⁶ and 0.4 × 10⁶ CFU/g at day 30 for mature-green and ripe powder, respectively. By day 150, counts reached 8.3 × 10⁶ CFU/g in mature-green powder and 12.0 × 10⁶ CFU/g in ripe powder. Ripe-stage powder had higher recorded counts at all subsequent sampling points. These observations indicate a storage-associated increase in recoverable microbial colonies under the conditions examined. Interpretation is limited by the absence of organism identification, separate medium-specific results, primary plate counts, quantitative moisture and water-activity measurements, and documented storage temperature and humidity. The observations do not independently establish the causes of the differences, product safety, or a validated shelf-life threshold.

Effect of Different Packaging Conditions and Packaging Materials on Proximate Composition and pH of Solar-dried Indian Mackerel (Rastrelliger kanagurta) Stored at Room Temperature

U. M. Patel — 2026-10-27

This study evaluated the effects of packaging conditions and materials on the proximate composition and pH of solar-dried Indian mackerel (Rastrelliger kanagurta) during 180 days of storage at room temperature. Fresh mackerel contained 70.82% moisture, 18.75% protein, 9.45% fat and 1.26% ash, with a pH of 6.7. Following salting and solar drying, samples were packed in gunny bags (control), low-density polyethylene, dotted low-density polyethylene and polyamide/polyethylene pouches under air or vacuum conditions. Moisture, protein, fat, ash and pH were evaluated at 30-day intervals using standard analytical methods. Moisture content and pH increased during storage, whereas protein, fat and ash contents generally decreased. The gunny-bag control exhibited greater changes in the measured characteristics than the vacuum-packaged samples. Among the evaluated treatments, vacuum packaging in polyamide/polyethylene pouches (MVP3) resulted in the lowest final moisture content (23.26%) and pH (6.85). This treatment also retained higher protein, fat and ash contents than the control, with final fat and ash values of 8.42% and 13.68%, respectively. The findings indicate that packaging conditions and materials influenced the physicochemical characteristics of solar-dried Indian mackerel during room-temperature storage. Vacuum packaging in polyamide/polyethylene pouches was the most effective treatment evaluated for limiting changes in the measured parameters over 180 days.

Evaluation of Technological Properties of Lactococci Isolated from Fermented Foods of Cold Desert Region of India

Gitanjali B. Sathe — 2026-10-28

Lactic acid bacteria, particularly lactococci, play an important role in fermented dairy products because of their contribution to acidification, flavour development, proteolysis, texture, and product stability. Indigenous fermented foods from cold desert regions may harbour technologically useful lactococcal strains; however, their techno-functional characteristics remain insufficiently characterised for potential starter-culture applications. This study evaluated the technological properties of lactococcal cultures isolated from fermented foods of the cold desert region, focusing on acidification, diacetyl production, proteolytic activity, exopolysaccharide (EPS) production, and antimicrobial activity. Acidification was assessed in skim milk through pH, titratable acidity, and the Horrall-Elliker activity test, while diacetyl production was evaluated using the creatine test. Proteolytic activity was measured by the o-phthaldialdehyde method, and EPS formation and antimicrobial activity were examined using capsule staining and an agar well diffusion assay, respectively. In Table 1, pH values after 6 h ranged from 4.60 to 5.43 and titratable acidity from 0.32 to 0.76% lactic acid, indicating marked strain-level variation in acid-producing ability. Four cultures were strongly positive and four were moderately positive for diacetyl production. In Table 2, protein content expressed as leucine equivalent at the curd-set point ranged from 0.077 to 0.131 mg/mL among the reported isolates, with CDM107 showing the highest value. None of the Lactococcus cultures showed detectable EPS production or antimicrobial activity against the tested indicator organisms under the experimental conditions. Overall, the isolates displayed substantial variability in technologically relevant traits, particularly acidification, flavour-forming ability, and proteolytic activity, supporting strain-level evaluation when selecting cultures for potential starter-culture applications.

Standardisation of Various Food Ingredients for Salt Cured Tigertooth Croaker, Otolithes ruber (Bloch and Schneider, 1801)

Panchakarla Sedyaaw — 2026-10-28

This study examined the sensory acceptability of dried, salt-cured tigertooth croaker (Otolithes ruber) prepared using selected concentrations of sodium chloride, ginger, garlic, turmeric and onion. Fresh fish obtained at Mirkarwada Jetty, Ratnagiri, were characterised for proximate composition and selected biochemical and microbiological indicators. Salt-curing treatments were first compared, followed by preliminary and narrower-range sensory trials for each plant-derived ingredient in salt-cured fish. Product appearance, colour, odour, texture and overall acceptability were rated by a panel of ten assessors using a nine-point hedonic scale. The fresh fish contained 78.11 ± 0.03% moisture, 17.87 ± 0.02% protein, 1.91 ± 0.01% fat and 1.38 ± 0.01% ash. Fresh-fish total volatile base nitrogen was 4.15 ± 0.01 mg/100 g, trimethylamine nitrogen was 2.10 ± 0.01 mg/100 g, and total plate count was 1.56 ± 0.03 log CFU/g. The highest observed overall acceptability scores in the respective final comparisons occurred at nominal treatment concentrations of 33% salt, 25% ginger extract, 16.5% garlic extract, 6% turmeric paste and 31% onion extract. These percentages describe treatment conditions investigated separately rather than the composition of a validated combined formulation. The findings provide preliminary sensory evidence for ingredient selection in dried croaker processing. The microbiological stability, water activity, salt content and storage life of the final treated products were not directly established by the reported measurements.

Development of Instant Dhokla Mix with Moringa Powder (Moringa oliefera)

T. V. N. Padmavathi — 2026-10-28

Dhokla is a traditional steamed food whose preparation may involve time-consuming fermentation. The development of instant dhokla mixes offers a convenient alternative, while incorporating Moringa oleifera leaf powder may enhance nutritional composition. However, its effects on the sensory acceptability, physical properties, texture, colour and proximate composition of instant dhokla require further evaluation. The study developed and evaluated an instant dhokla mix incorporating Moringa oleifera leaf powder and compared its characteristics with a control formulation. Different formulations were prepared and subjected to sensory evaluation using a nine-point hedonic scale. The most acceptable treatment was subsequently evaluated for physical, textural, colour and proximate characteristics. Among the formulations evaluated, T3 showed favourable sensory scores and was selected for further analysis. Compared with the control, T3 showed higher bulk density (0.92 vs 0.86 g/mL), true density (1.20 vs 1.00 g/mL) and water absorption capacity (80.0% vs 64.0%). Hardness decreased from 10.1 to 9.51, while adhesiveness decreased from 13.00 to 1.00. The L* value decreased from 87.69 to 77.34, indicating a darker product following incorporation of moringa leaf powder. Proximate analysis showed that T3 contained higher protein (26.1% vs 22.5%) and ash (3.5% vs 2.6%) than the control, whereas moisture, fat and carbohydrate contents were lower. Sensory evaluation indicated acceptable scores for colour, taste, texture, flavour and mouthfeel. These findings demonstrate that incorporation of M. oleifera leaf powder can modify the nutritional, physical, textural and colour characteristics of an instant dhokla formulation while maintaining sensory acceptability at the selected level of incorporation.

Eating Habits and Dietary Diversity of Competitive Taekwondo Practitioners in Côte d’Ivoire: Implications for Sports Nutrition Education

Koffi Diallo — 2026-10-31

Background: Appropriate dietary habits are essential for supporting athletic performance, recovery and overall health. However, competitive taekwondo practitioners may experience nutritional challenges related to irregular meal patterns, inadequate dietary diversity and unsuitable beverage consumption. Evidence on these practices among taekwondo athletes in Côte d’Ivoire remains limited, highlighting the need for population-specific assessments to inform sports nutrition education.

Aims: To assess meal patterns, daytime dietary diversity, beverage consumption and water intake among competitive taekwondo practitioners, and to identify factors associated with low dietary diversity.

Study Design: Descriptive and analytical cross-sectional study.

Place and Duration of Study: Forty-five taekwondo clubs affiliated with the national federation, Abidjan (Côte d’Ivoire), from 19 March to 13 April 2025.

Methodology: Ninety-seven licensed adult athletes (59 men, 38 women; median age 25 years) completed an online questionnaire. The dietary diversity score (DDS; 0–6 food groups) was classified as low at ≤2 groups; associated factors were analysed using logistic regression.

Results: Overall, 57.7% of athletes never ate breakfast and 53.6% had two meals or fewer per day. The mean DDS was 2.4 ± 1.5; 55.7% (95% CI: 45.8–65.2) had low diversity. Overall, 59.8% drank alcohol and 39.2% consumed energy drinks at least occasionally; 67.0% drank less than 2 L of water per day. Living with a guardian or with other people was associated with low diversity (adjusted OR = 6.63; 95% CI: 1.59–27.74).

Conclusion: These habits fall short of sports nutrition recommendations; the association with living arrangement, estimated in a small subgroup, requires confirmation. Nutrition education for Ivorian taekwondo athletes should target breakfast, dietary diversity based on local foods, hydration, and reduced consumption of alcohol and energy drinks.

Knowledge, Attitudes and Practices Related to Commonly Consumed Foods among High-School Students in Dhaka City, Bangladesh: A Cross-Sectional Study

Mofazzal Hossain — 2026-11-03

Background: During adolescence, food choices are influenced by taste, convenience, family and peer relationships, food availability, and the school environment. Processed food, fast food, junk food and street food are related but distinct concepts and should not be treated as interchangeable.

Objective: To describe food-related knowledge, perceptions, and self-reported food practices among students attending three high schools in selected areas of Dhaka city, Bangladesh.

Methods: A cross-sectional study was conducted from July to December 2022 among 143 students aged 12–18 years attending three high schools in the Mohammadpur and Dhanmondi areas of Dhaka. Data were collected through face-to-face interviews using a pretested, semi-structured questionnaire translated into Bengali. The available records do not fully document the school-selection process, student sampling frame, randomisation procedure, or formal sample-size calculation. Several questionnaire items had fewer valid responses than the total sample. Findings are presented descriptively and should be interpreted cautiously.

Results: The reported mean age was 15.2 ± 1.3 years (range 12–18). Of 143 students, 136 (95.1%) identified homemade food as more beneficial for physical and mental development. A total of 127 (88.8%) reported preferring fast food as school tiffin, and 128 (89.5%) reported consuming street food. Family members were identified as a source of food and nutrition information by 70 students (49.0%). Some knowledge and perception items had valid denominators below 143; the reasons for these differences could not be established from the summary tables available for this revision.

Conclusion: Among students in the three participating schools, preference for fast food as school tiffin and reported street-food consumption were common, whereas most respondents viewed homemade food as beneficial. The findings are specific to the participating students and should not be generalised to all students in Dhaka or Bangladesh. The dataset must be checked to resolve item-level missingness and numerical inconsistencies, and any adolescent BMI analysis must use an age- and sex-specific reference.

Impact of Germination Durations on the Proximate Composition and Anti-Nutritional Profile of Little Millet (Panicum sumatrense)

Anu — 2026-11-03

Little millet (Panicum sumatrense) contains valuable nutrients alongside phytates, tannins and oxalates that may limit nutrient availability. This study investigated changes in the proximate composition and selected anti-nutritional factors of little millet following germination for 0, 12, 24, 36 and 48 h. Grains were soaked, germinated at approximately 37.5 °C and 80–90% relative humidity, sun-dried and milled into flour. Moisture, protein, fat, ash, crude fibre, carbohydrate, phytic acid, tannins and oxalates were determined in triplicate using the reported analytical methods. Data were analysed using one-way analysis of variance followed by Tukey's test at a 5% significance level. After 48 h, moisture, protein and crude fibre increased by 10.39%, 12.89% and 9.66%, respectively, whereas fat, ash and carbohydrate content decreased by 10.54%, 8.19% and 3.30%, respectively, relative to the raw grain. Phytic acid decreased from 8.82 to 6.50 mg/g (26.30%), tannins from 3.44 to 2.32 mg/g (32.55%) and oxalates from 2.42 to 1.76 mg/g (27.27%). Reductions in these three anti-nutritional factors were statistically significant between successive 12-h intervals. Although further decreases occurred up to 48 h, germination for 24–36 h produced substantial compositional changes within a shorter processing period. The findings indicate that germination can modify the nutritional and anti-nutritional composition of little millet, although its effects on nutrient bioavailability require direct assessment.

Antibacterial Activity of Different Solvent Extracts of Clove (Syzygium aromaticum) against Staphylococcus aureus and Escherichia coli Isolated from Raw Vegetables

H. S. Hayatu — 2026-11-05

Background: Raw vegetables have been a source of foodborne bacteria, and the spread of antibiotic-resistant strains has increased interest in natural antimicrobials that could support food safety.

Aim: To isolate Staphylococcus aureus and Escherichia coli from raw vegetables and to compare the antibacterial activity of methanol, ethyl acetate and n-hexane extracts of clove against them.

Study Design: Experimental laboratory study.

Place and Duration of Study: The study was carried out in Bauchi metropolis, Bauchi State, Nigeria. The clove and vegetable samples were purchased from Yelwa Market and laboratory analyses were conducted at the Microbiology Laboratory, Department of Microbiology, Abubakar Tafawa Balewa University, Bauchi, Nigeria; the study was conducted during the active trading period within the study timeframe.

Methodology: Dried clove buds were macerated sequentially in methanol, ethyl acetate and n-hexane. S. aureus (carrot) and E. coli (lettuce) were isolated on Mannitol Salt and MacConkey agar and identified by colony morphology, Gram staining and biochemical tests. Activity was assessed by agar well diffusion (2–10 mg/ml), minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The methanol extract was screened for phytochemicals.

Results: The methanol extract gave the highest yield (18.78%, compared with 1.90% and 0.50%) and the largest inhibition zones at 10 mg/ml (19 mm for S. aureus, 18 mm for E. coli), compared with 17 mm for chloramphenicol. The MIC/MBC values for the methanol extract were 2/4 mg/ml for S. aureus and 4/6 mg/ml for E. coli. Ethyl acetate was weaker (MIC 8 and 10 mg/ml), and n- hexane was not bactericidal against either organism at 10 mg/ml. The methanol extract contained saponins, carbohydrates, tannins, flavonoids, alkaloids, glycosides, anthraquinones and terpenoids.

Conclusion: The methanol extract of clove was the most active and was bactericidal against a Gram-positive and a Gram-negative foodborne isolate at low concentrations. It is a candidate natural antimicrobial for fresh-produce safety, but testing in food matrices, testing against reference strains and safety assessments are needed before any application.

Effects of Premix and Process Optimization on Dough Properties, for use in Premium Bread Production

O. M. Akusu — 2026-11-05

Aims: The main objective of the study was to optimise selected bread premix ingredients (sugar, salt, improver, softener) and dough proving temperature and to evaluate their effects on dough properties for premium bread production.

Study Design: A combined optimal design (I-Optimal) was used.

Place and Duration of Study: The study was conducted at the Food Science Laboratory of the Rivers State University, Port Harcourt, Nigeria, between April 2025 and July 2026.

Methodology: Dough was prepared with wheat flour and premix (sugar, salt, improver, softener) at given design combinations and process conditions and characterised using the Chopin Mixolab instrument. Results obtained for the dependent variables were subjected to response surface analysis.

Results: RSM produced significant (p<0.05) fitted regression models for all four responses: dough specific volume, water absorption, dough development time and dough weakening, with coefficient of determination (R²) values of 79.72, 95.60, 86.83 and 94.23%, respectively. The corresponding coefficient of variation (CV) values were 2.61, 0.79, 5.63 and 2.14%, respectively. None of the model lack-of-fit tests was significant (p>0.05). The optimum mixture components of sugar, salt, improver and softener were 11.20, 1.40, 0.20 and 0.10%, respectively, while the optimum process factor of proving temperature was 37.92^oC, at a desirability index of 0.930.

Conclusion: No significant differences (p>0.05) were detected between the predicted and experimental measurements of dough specific volume, dough development time or dough weakening.

Congenital and Neonatal Hyperplastic Goitre in Goat Kids Linked to Maternal Cabbage (Brassica) Feeding: A Clinicopathological Study of Twelve Cases

R. Suresh — 2026-11-06

Congenital goitre is a common cause of neonatal loss in goats, yet Indian reports seldom link the maternal diet with the clinical and pathological findings in more than one kid. This study describes 12 goat kids presenting with ventral neck swelling at the Veterinary Clinical Complex, College of Veterinary Science, Rajendranagar, Hyderabad. Eight kids were male and four were female; eight were non-descript and four were Black Bengal, including a pair of twins. Six were presented on the day of birth, four at approximately one month and two at one to two months of age. Every dam had been fed Brassica fodder during pregnancy: cabbage leaves in ten cases and other Brassica vegetables in two. All kids had a bilateral, symmetrical, painless, doughy to firm swelling over the thyroid lobes, and fine-needle aspiration cytology confirmed its thyroid origin. At necropsy, the thyroid lobes were greatly enlarged, dark red and lobulated. Histopathology revealed diffuse follicular hyperplasia with tall columnar epithelium, papillary infolding, scanty pale colloid with resorption vacuoles and a highly vascular stroma, confirming diffuse hyperplastic goitre. Feeding cabbage and related Brassica fodder to pregnant does was consistently associated with hyperplastic goitre in their kids. Restricting goitrogenic feeds and supplementing iodine during gestation and lactation remain the most reliable means of prevention.

Comparative Study of Pre-treatments and Frying Oils on the Physical Properties of Fried Cucumber Chips

Awadhesh Kumar Yadav — 2026-11-06

Cucumber is a highly perishable vegetable, and its processing into fried chips offers an alternative product form. This study evaluated the effects of pretreatment and frying oil on selected physical properties of fried cucumber chips. Cucumber slices were subjected to five pretreatment conditions (T1–T5), predried in a tray dryer at 60°C, and fried using sunflower, canola, groundnut, or mustard oil. The physical parameters evaluated included chip thickness, diameter, spread ratio, and mass. Thickness decreased markedly during processing, particularly after drying and frying. After frying, thickness ranged from 0.28 to 0.45 mm in sunflower oil, 0.39 to 0.71 mm in canola oil, 0.18 to 0.38 mm in groundnut oil, and 0.33 to 0.55 mm in mustard oil. Fried-chip diameter ranged from 15.64 to 21.76 mm for sunflower oil, 18.70 to 22.73 mm for canola oil, 16.69 to 22.80 mm for groundnut oil, and 15.60 to 22.75 mm for mustard oil. Spread ratio also varied among pretreatments and frying oils, with values ranging from 26.09 to 95.64 after frying. The mass of fried chips ranged from 1.43 to 3.00 g across the treatment and oil combinations. Analysis of variance indicated that the effects observed for thickness, diameter, spread ratio, and mass were not statistically significant at the 5% significance level. The results therefore show numerical variation in the physical characteristics of cucumber chips among the evaluated pretreatment and frying-oil combinations, although these differences were not statistically significant under the experimental conditions.

Compositional Analysis of Coconut Milk–Finger Millet Milk-Based Non-Dairy Ice Cream: Proximate Constituents and Mineral Distribution

Abhishek R. Ranvare — 2026-11-10

This study aimed to develop and evaluate conventional and plant-based ice cream formulations using coconut milk and germinated finger millet (Eleusine coracana L.) milk, with particular emphasis on their physicochemical properties, proximate composition, mineral distribution and sensory acceptability. Four formulations were investigated: a conventional buffalo milk-based control, T1 (coconut milk-based formulation without finger millet milk), T2 (coconut milk and finger millet milk blend; 273:189 g) and T3 (coconut milk and finger millet milk blend; 156:312 g). The finger millet grains were soaked for 6–8 h, germinated for 24 h and processed to obtain millet milk. The formulations were evaluated for physicochemical characteristics, proximate constituents, mineral composition and sensory attributes using a nine-point hedonic scale. The results indicated a progressive decrease in pH (6.80 to 6.12), total soluble solids (36.00 to 25.00 °Brix) and overrun (75.00 to 49.00%) from the control to T3. Protein and total fat contents ranged from 2.50 to 3.70% and 9.80 to 13.00%, respectively. Among the experimental formulations, T3 exhibited the highest dietary fibre (1.50%), phosphorus (65.00 mg/100 g), magnesium (30.00 mg/100 g) and iron (1.10 mg/100 g), together with the lowest sodium concentration (44.00 mg/100 g). Sensory evaluation revealed that T1 achieved the highest overall acceptability score (8.50 ± 0.22) among the experimental formulations, followed by T2 (7.50 ± 0.28) and T3 (6.00 ± 0.35), whereas the conventional control recorded 9.00 ± 0.18. Thus, T1 demonstrated superior sensory acceptability among the plant-based formulations, while T3 exhibited advantages in selected nutritional parameters. The findings highlight the formulation-dependent trade-off between sensory acceptance and nutritional composition in coconut milk-based non-dairy ice cream incorporating germinated finger millet milk.

Risk-oriented Prediction of Deoxynivalenol and T-2 Toxin Contamination in Malian Cottonseed Products using Fungal and Storage Indicators

Mamadou Kanadjigui — 2026-11-10

Aims: To determine whether fungal loads and storage-environment measurements can predict deoxynivalenol and T-2 toxin concentrations in Malian cottonseed and cottonseed cake, and to compare statistical and machine-learning algorithms for prioritising lots for confirmatory testing within a feed-safety surveillance framework.

Study Design: A cross-sectional analytical study with internal validation of prediction models.

Place and Duration of Study: Cotton products were sampled in Koutiala, Sikasso and Ségou, Mali, from November to September 2024.

Methodology: Eighty-one independent composite samples were analysed in triplicate, and analytical replicates were averaged at the sample level before modelling. Temperature, relative humidity, Fusarium spp., Aspergillus flavus and Aspergillus niger formed the primary predictor set. Linear regression, Elastic Net, Random Forest and Extreme Gradient Boosting were compared using five-fold outer cross-validation repeated three times, three-fold inner-loop tuning and group-aware splitting of identical analytical profiles. Performance was assessed using root mean squared error, mean absolute error and the coefficient of determination.

Results: Random Forest performed best for both toxins. With five predictors, mean root mean squared error, mean absolute error and R² were 10.52 µg/kg, 7.97 µg/kg and 0.933 for deoxynivalenol, and 6.74 µg/kg, 5.45 µg/kg and 0.913 for T-2 toxin, respectively. Fungal variables alone retained similar performance, whereas temperature and relative humidity alone were less predictive. Adding total Aspergillus counts provided no material improvement. After 15 identical profiles were excluded, R² remained 0.934 for deoxynivalenol and 0.916 for T-2 toxin.

Conclusion: Fungal loads contained most of the predictive information in this dataset, and Random Forest captured relationships that linear models represented less effectively. The findings support a preliminary feed-safety surveillance approach in which higher-risk cottonseed lots are prioritised for confirmatory toxin analysis. The models do not replace laboratory measurement, establish regulatory compliance or constitute a formal exposure assessment. Prospective external validation is required before operational use.