European Journal of Nutrition & Food Safety

Utilization of Jackfruit Waste for the Development of Sustainable Animal Feed

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Nutritional and Sensory Acceptability of Wheat-Plantain-Horse Eye Bean Composite Bread

T. K. Adebayo, I. A. Abdulraheem, A. S. Daramola, M C. Ibrahim, M. B. Olaoye — Fri, 05 Jun 2026 00:00:00 +0000

The development of functional bakery products using underutilized local crops has gained considerable attention as a sustainable approach to address malnutrition and enhance food security. Incorporating nutrient-rich plant-based ingredients into bread formulations not only improves the nutritional profile of the product but also promotes the utilization of indigenous agricultural resources and reduces dependence on imported raw materials. This study optimized and evaluated the nutritional profile, functional properties, and sensory attributes of composite bread produced from wheat, plantain, and horse eye bean (Mucuna urens) flours. Flour blends were formulated at varying substitution levels: Sample A (100% wheat control), Sample B (80:10:10), Sample C (70:20:10), and Sample D (60:30:10 wheat:bean:plantain). Supplementation significantly improved the nutritional profile of the bread. Protein (11.46% to 14.71%), fat (1.44% to 10.89%), ash (0.67% to 1.58%), and crude fibre (0.42% to 1.26%) increased with higher legume inclusion, while carbohydrates decreased (86.02% to 71.57%). For functional properties, water absorption capacity (4.39% to 6.05%) and bulk density (0.57 to 0.70 g/ml) increased significantly, improving dough consistency. Conversely, sensory scores for colour, texture, and taste declined as substitution rates escalated. A consumer tolerance threshold was identified at 20% inclusion (Sample C), as taste scores dropped significantly (p < 0.05) only when bean substitution reached 30% (Sample D). The 100% wheat control retained the highest overall acceptability due to consumer familiarity. In conclusion, utilising horse eye bean and plantain flours as a composite with wheat enhances the nutritional and technical functional properties of bread. Acceptable functional loaves can be produced up to a 20% bean substitution level, though future optimisation must balance these nutritional gains with consumer sensory preferences to successfully reduce dependence on imported wheat.

Dietary Pattern and Prevalence of Probable Dementia among Middle-aged Men (40-65) in Eti-Osa LGA, Lagos State, Nigeria

Ekaette O. Ide, Olanike O. Balogun, Olajumoke P. Olaniran — Sat, 06 Jun 2026 00:00:00 +0000

Dementia is an emerging public health concern, with increasing evidence linking its development to midlife lifestyle factors, particularly dietary patterns. This study assessed dietary patterns and the prevalence of probable dementia among middle-aged men (40-65years) in Eti-Osa Local Government Area, Lagos State, Nigeria. A descriptive cross-sectional study design was employed. A total of 418 respondents were selected using a multistage sampling technique. Data were collected using a structured, pre-tested questionnaire and a 10-word recall test to assess cognitive function. Data were analyzed using SPSS, employing descriptive statistics and chi-square tests to determine associations between variables. Statistical significance was set at p < 0.05. The majority of respondents were aged 50–59 years (57.9%) and predominantly urban residents (86.6%). Most participants reported irregular dietary patterns, with 78.2% skipping meals and a high prevalence of carbohydrate-rich diets. The prevalence of probable dementia was 15.6% within the study population. Low fruit and vegetable intake was significantly associated with higher prevalence of dementia (χ² = 28.802, p < 0.001). High carbohydrate (p = 0.001) and high protein diets (p = 0.011) were also significantly associated with dementia, while high unhealthy food intake showed no significant association (p = 0.539). Additionally, several lifestyle factors, including physical inactivity (p = 0.044), social isolation (p < 0.001), depression (p = 0.001), and low mental stimulation (p = 0.012), were significantly associated with dementia. The study demonstrates that dietary patterns and modifiable lifestyle factors are significantly associated with dementia among middle-aged men.

Effect of Ginger on Nutrient Stability and Sensory Acceptability of Locally Formulated Complementary Foods During Storage

Mon, 08 Jun 2026 00:00:00 +0000

Background: Complementary foods formulated from locally available cereals, legumes, and vegetables can help address nutrient deficiencies and malnutrition among infants and young children in developing countries. Ginger possesses antioxidant and antimicrobial properties that may enhance nutrient stability, sensory quality, and shelf life of complementary foods during storage.

Aims: To determine the effect of ginger on nutrient stability and sensory acceptability of locally formulated complementary foods.

Study Design: Two complementary food formulations were developed from pearl millet, bambara nut, carrot, sesame seeds, and ginger. The materials were processed before formulation. CFFA: 50 g pearl millet, 25 g bambara nut, 7 g sesame seeds, 15 g carrot and 3 g ginger and CFFB: 50 g pearl millet, 25 g bambara nut, 10 g sesame seeds, 15 g carrot and 0 g ginger. They were stored under refrigerated (4°C), ambient (25°C), and accelerated (35°C) conditions for three months.

Place and Duration of Study: Department of Pure and Industrial Chemistry Laboratory, Awka and Docchy Analytical Laboratory Awka between April and June 2025.

Methodology: Nutrient stability analyses including carbohydrate content by Anthrone method, vitamins A and E content by spectrophotometric method were done at intervals. Sensory attributes were evaluated using a 5-point hedonic scale.

Results: Storage temperature and duration significantly (p < 0.05) affected nutrient retention in both CFFA and CFFB. Before storage, CFFA had higher protein (12.166 ± 0.15) % content, while CFFB had higher carbohydrate (73.518 ± 0.80) % content. At 4°C of 12 weeks storage, CFFA had improved stability of proteins, vitamins A, E and calcium (7.45 ± 0.15 %, 0.3426 ± 0.015 µg/g, 0.6211 ± 0.020 µg/g and 5.132 ± 0.03 ppm) than CFFB (6.65 ± 0.15%, 0.3321 ± 0.015 µg/g, 0.5634 ± 0.020 µg/g and 4.978 ± 0.03 ppm). Sensory evaluation revealed that CFFA had better aroma 3.70 ± 0.66, taste 3.35 ± 0.59, and overall acceptability 3.85 ± 0.75 at 4°C of 12 weeks storage.

Conclusion: Storage at 4°C, best preserved nutrients and sensory attributes while that at 35°C caused greater deterioration. Therefore, inclusion of ginger in locally formulated complementary foods and storing at 4°C will enhance their nutrient retention, oxidative stability, and sensory acceptability. This will improve the shelf life of the foods.

Molecular Detection and Biochemical Profiling of Mycotoxigenic Fungi Isolated from Palm Oil Sold within Bauchi Metropolis, Nigeria

Tue, 09 Jun 2026 00:00:00 +0000

Background: Palm oil is a major dietary staple in Nigeria, but its production, transportation, and sale under informal market conditions expose it to fungal contamination and potential mycotoxin accumulation. Mycotoxigenic fungi such as Fusarium, Aspergillus, and Penicillium have been frequently isolated from palm oil, yet conventional phenotypic identification alone cannot reliably determine their toxigenic potential. Molecular techniques provide improved accuracy for detecting mycotoxin-producing strains.

Aim: This study aimed to detect and molecularly characterize mycotoxigenic fungi isolated from palm oil sold within Bauchi metropolis, with particular emphasis on fumnonisin-producing Fusarium species.

Place and Duration of Study: The study was carried out in Bauchi Metropolis, Bauchi State, Nigeria. Palm oil samples were collected from four major markets Muda-Lawal, Wunti, Central, and Yelwa markets and laboratory analyses were conducted at the Microbiology Laboratory, Abubakar Tafawa Balewa University (ATBU), Bauchi. The study was conducted during the active trading period within the study timeframe.

Methodology: A total of 100 palm oil samples were randomly collected (25 from each market) using sterile containers. Samples were transported to the laboratory for analysis. Mycotoxin screening was performed using High Performance Liquid Chromatography (HPLC) to detect aflatoxins, fumonisins, deoxynivalenol, and zearalenone. Fungal isolates previously obtained were subjected to genomic DNA extraction using the CTAB method. Polymerase Chain Reaction (PCR) was employed to detect the fumonisin biosynthetic gene (FUM1) using specific primers, followed by agarose gel electrophoresis for visualization of amplified products. Molecular findings were compared with phenotypic fungal profiles.

Results: HPLC analysis revealed that only one sample (Muda 7) was contaminated with mycotoxins, showing fumonisin B₁ at 6.8 µg/kg and fumonisin/HT-2 toxin at 117.8 µg/kg, while aflatoxins, deoxynivalenol, and zearalenone were not detected in any samples. PCR amplification produced a ~953 bp FUM1 gene fragment, confirming the presence of a fumonisin-producing Fusarium strain. Genotypic analysis showed that among the isolated fungi, only Fusarium spp. harbored the FUM1 gene, while Aspergillus, Penicillium, and Mucor species showed no detectable mycotoxin biosynthesis genes.

Conclusion: The study confirms the presence of fumonisin-producing Fusarium species in palm oil sold within Bauchi metropolis using molecular detection methods. Although overall mycotoxin occurrence was low, the detection of the FUM1 gene and measurable fumonisin levels in palm oil highlights a potential food safety risk. The findings demonstrate that molecular techniques are essential for accurate identification of mycotoxigenic fungi and should complement conventional methods. Routine molecular surveillance and improved handling and storage practices are recommended to minimize mycotoxin contamination and protect public health.

Economic and Nutritional Analysis of Cabbage in India: Nutrient Supply Potential and Off-season Production Systems

M. J. S. L. Naga Durga, Y. Chakrabarty Singh, Manoj Kumar Dara — Tue, 09 Jun 2026 00:00:00 +0000

Background: Vegetables constitute an important component of nutrition-sensitive food systems due to their role in supplying essential vitamins, minerals, dietary fibre, and antioxidant compounds necessary for healthy diets. However, their nutritional contribution is influenced by spatial and seasonal production variability, affecting continuous access to nutrient-rich foods. Cabbage is a widely consumed vegetable with significant potential to contribute to dietary Ascorbic acid and fibre intake, but its nutrition supply varies across regions. Off-season cultivation plays a key role in stabilizing vegetable supply systems, particularly in hill regions of India.

Aims: The study aimed to (i) assess the nutrient supply potential of cabbage in India using productivity-based nutrient estimation, (ii) analyse spatial variation in nutrient contribution and dietary requirement coverage, and (iii) evaluate cost of cultivation and profitability of off-season cabbage production.

Study Design: The study adopted a dual analytical framework combining secondary data-based nutritional supply estimation with primary farm-level economic analysis.

Place and Duration of Study: Nutritional analysis covered major cabbage-producing states of India, while farm-level economic analysis was conducted in Senapati district of Manipur during 2022–23.

Methodology: Nutrient supply potential was estimated using productivity data integrated with nutrient composition values from IFCT (2017). Ascorbic acid and dietary fibre contents were expressed in kg/ha, and dietary adequacy was assessed using requirement coverage in person-days per hectare. A Nutrition Security Index was computed to capture spatial variation. Economic analysis employed Cost concepts like- Cost A₁, Cost B, and Cost C₂ frameworks along with profitability indicators such as net returns and output-input ratios.

Results: The analysis revealed marked spatial variation in nutrient supply potential across states. Ascorbic acid content ranged from 2.01 to 20.05 kg/ha, while dietary fibre content ranged from 159.21 to 1588.33 kg/ha, with Kerala recording the highest values. Requirement coverage varied widely, from 25,125 to 250,625 person-days per hectare for Ascorbic acid and 6,368 to 63,533 person-days per hectare, indicating substantial inter-state disparity in nutrition contribution. The Nutrition Security Index ranged from 10.02 to 100, reflecting pronounced nutritional inequality across regions. At the farm level, off-season cabbage cultivation demonstrated high economic viability with a total cost of cultivation (Cost C₂) of ₹49,042.64 per hectare, gross returns of ₹234,927.40 per hectare, and net returns of ₹184,456.65 per hectare. Output-input ratios (4.22–5.08) indicated strong profitability across farm categories, with hired labour constituting the major cost component.

Conclusion: The study concluded that cabbage contributes significantly to dietary nutrient supply potential, although with considerable spatial variation across regions. Off-season cabbage cultivation is economically viable and can enhance continuous availability of nutrient-rich vegetables. Strengthening off-season production systems and supporting resource-efficient cultivation can improve farmer incomes and contribute to nutrition-sensitive food system policies in hill regions of India.

Ultraviolet-C Treatment: A Non-Thermal Approach for Surface Decontamination of Peda (Traditional Indian Sweet)

Tue, 09 Jun 2026 00:00:00 +0000

Background: Ultraviolet-C (UV-C) radiation is an emerging non-thermal food preservation technology that effectively inactivates a wide range of microorganisms while causing minimal changes to the sensory and nutritional quality of foods. In khoa-based sweets such as Peda, which are highly susceptible to post-processing surface contamination and spoilage, UV-C treatment offers a promising approach for enhancing microbial safety and extending shelf life.

Aim: To study the effect of ultraviolet-C (UV-C) radiation on the surface decontamination of peda and to study its microbial properties and shelf-life extension.

Study Design: Two-way ANOVA

Place and Duration of Study: The study was conducted in the Department of Dairy Engineering, Dairy Science College, Mahagaon Corss, Kalaburagi, Karnataka, between July 2025 and February 2026.

Methodology: UV-C light is a promising non-thermal technique in the food industry for food preservation and safety. UV-C light of 240-280 nm has a germicidal effect, offering an effective, non-thermal approach for decontaminating surfaces. Despite the recognized efficacy of UV-C radiation for various foods, its specific application and effectiveness for microbial decontamination and shelf-life extension of ‘Peda’, a unique heat-desiccated Indian dairy product, remain largely unexplored. This study therefore provides the first detailed assessment of UV-C treatment parameters and their impact on microbial load and initial quality attributes for Peda. Microbial analysis was performed on Peda samples exposed to UV-C light for 180, 240, and 300s, and the results were compared with those of untreated control samples. The samples were packed in low-density polyethylene (LDPE) pouches and stored for 15 days at 30°C, simulating typical ambient storage conditions for Peda in tropical climates to assess shelf-life.

Results: A germicidal effect was noted, with the total bacterial count decreasing from 3.95 log cfu/g in the control sample to 3.25, 2.92, and 2.36 log cfu/g after 180, 240, and 300s, respectively. Similarly, yeast and mold counts decreased from 3.66 log cfu/g in the control sample to 3.28, 2.70, and 1.62 log cfu/g after 180, 240, and 300s, respectively. The coliform count was zero in all the samples. Moisture content decreased and FFA content increased, and sensory score decreased upon storage for 15 days.

Conclusion: This technique is quick and easy to implement and has the potential to prevent surface post-process contamination of Peda.

The Nature and Pattern of Fast-food Consumption among Lecturers at the University of Port Harcourt, Nigeria

NWAEGU, Faith Chimanma, ABU, Epere Comfort, IGONIKON Chioma Mabel-Precious — Thu, 11 Jun 2026 00:00:00 +0000

Background: Fast-food consumption has increased substantially in low- and middle-income countries due to rapid urbanisation, changing dietary lifestyles, and occupational demands. University lecturers constitute a professional group particularly vulnerable to unhealthy dietary patterns because of prolonged work schedules, academic pressure, and limited time for meal preparation. This study examined the nature and pattern of fast-food consumption among lecturers at the University of Portharcourt, Rivers State, Nigeria.

Methods: A descriptive cross-sectional survey design was adopted for the study. The study population comprised 1,530 lecturers employed at the University of Portharcourt. A sample size of 600 lecturers was selected using a non-proportionate sampling technique, while accidental sampling was used to recruit respondents. Data were collected using a structured and validated self-administered questionnaire covering socio-demographic characteristics, frequency and types of fast-food consumption, factors influencing consumption, and perceived health implications. Data analysis was performed using IBM SPSS version 25. Descriptive statistics including frequencies and percentages were used to summarise the data, while Chi-square tests were used to examine associations between variables at a significance level of p < 0.05.

Results: The findings revealed a high prevalence of fast-food consumption among lecturers, with 72.6% consuming fast food more than once weekly and 33.3% consuming fast food daily. Pizza (91.7%), suya (85.8%), soft drinks (71.3%), and instant noodles (68.3%) were the most commonly consumed items. Major determinants of fast-food consumption included food variety (98.7%), accessibility (97.5%), quick service delivery (95.8%), and convenient opening hours (95.0%). Male lecturers consumed fast food more frequently than female lecturers, while significant differences were also observed according to marital status and residential location. Although most respondents demonstrated awareness of the health risks associated with excessive fast-food consumption, many continued the practice because of occupational demands and convenience.

Conclusion: Fast-food consumption is highly prevalent among lecturers at the University of Port Harcourt and is driven largely by occupational and environmental factors. The findings underscore the need for workplace nutrition interventions, improved access to healthy meal alternatives on campus, and institutional wellness programmes aimed at reducing diet-related health risks among academic staff.

Development of Biodegradable Packaging Material from Tamarind (Tamarindus indica) Kernel Powder

Mayuri Kashid, Mushtaq Dange, Sneha Pisal — Mon, 15 Jun 2026 00:00:00 +0000

The increasing environmental hazards caused by the extensive use of synthetic plastic packaging have created a global demand for biodegradable alternatives derived from renewable and sustainable resources. The present study was undertaken to develop an eco-friendly packaging film utilizing polysaccharides extracted from Tamarindus indica kernels in combination with corn flour, glycerol, and vinegar through the processes of heat gelatinization and casting. A total of nine distinct formulations were prepared and evaluated to determine the most suitable composition for mechanical, physical, and functional performance. Among these, Trial 9 exhibited the best overall properties, with a thickness of 0.05 mm, bursting strength of 3.25 kPa, and tearing strength of 79 N, indicating excellent stability and tensile performance. The developed films were further examined for biodegradability, which revealed complete decomposition within 15 days under natural soil conditions, confirming their environmentally sustainable nature. A consumer awareness survey conducted within the Satara region demonstrated that 82% of participants preferred biodegradable packaging materials, although their willingness to pay a premium was relatively limited. Shelf-life evaluation indicated enhanced stability when the film was used with an additional primary packaging layer, thereby improving its practical application potential. The study establishes that tamarind kernel-based films are cost-effective, biodegradable, and possess desirable mechanical strength, making them a promising replacement for synthetic plastic packaging. Their production offers potential benefits not only in reducing environmental pollution but also in promoting the utilization of agricultural by-products for sustainable material development. Overall, this research highlights the viability of tamarind kernel polysaccharides as a natural resource for producing biodegradable packaging films, contributing significantly to waste reduction and environmental conservation.

An Analysis of Consumer Behaviour towards Packaged Spice Products in Jetpur City of Rajkot

Dhruvin A. Kathiriya, Chetan R. Dudhagara — Tue, 16 Jun 2026 00:00:00 +0000

Spices have a long history as an integral part of Indian medicinal system, culture, traditional ceremonies, cuisine and commerce. India is recognised globally as the largest producer, consumer and exporter of spices. In domestic market, packaged spice segment has witnessed remarkable growth, driven by rising consumer awareness regarding food safety, hygiene and quality. In this context, understanding consumer behaviour towards packaged spices has become increasingly important for manufacturers, marketers and policymakers. The present study was conducted in Jetpur city of Rajkot district, Gujarat, with the aim of examining purchasing behaviour, brand preferences and problems faced by consumers towards packaged spices. A descriptive research design was employed and primary data were collected from 300 consumers which was selected through cluster sampling across 15 municipal wards using a structured interview schedule. The analysis was carried out using descriptive statistics such as frequency and percentage to study socio-economic profile and purchasing behaviour, the weighted average mean method to assess consumer problems and purchase-influencing factors and the Garrett Ranking Technique to analyse brand preference determinants. The study focused on understanding key aspects such as purchase frequency, preferred pack sizes, retail channel preferences, sources of influence and brand loyalty. The findings provide valuable insights into the preferences and challenges of packaged spice consumers and highlight the growing importance of quality assurance, competitive pricing and effective retail engagement in sustaining market growth.

Exploring the Physico-Chemical, Functional, and Sensorial Attributes of Foxtail Millet (Setaria italica) Soup Mix, Including Shelf Life Assessment

K. Shilpa, Archana G. Lamdande, M. Ashwini, S. Hemalatha, Shyam R. Garud — Thu, 18 Jun 2026 00:00:00 +0000

The present study evaluated the physico-chemical, functional, sensory and storage characteristics of foxtail millet flour and a foxtail millet-based soup mix. Foxtail millet flour was blended with dehydrated peas, carrot, corn, green chilli and selected spices to prepare the soup mix. The product was packed in high-density polyethylene and aluminium-laminated polyethylene pouches and stored under ambient conditions (30 °C ± 2 °C) for 180 days. Functional properties, proximate composition, dietary fibre, minerals, antioxidant properties, colour, amino acid profile, sensory acceptability, moisture, free fatty acid content and microbial quality were determined using standard methods. The foxtail millet soup mix contained 15.00% protein, 7.80% fat, 4.60% crude fibre, 9.33% ash, 63.37% total carbohydrates, 383 kcal energy and 15.87% total dietary fibre. It also showed 186.05 mg GAE/g total phenolic content, 94.88 mg/100 g tannin content and 86.70% DPPH radical-scavenging activity. Water absorption capacity, oil absorption capacity, swelling power and solubility were higher in the soup mix than in foxtail millet flour. The freshly prepared soup obtained acceptable sensory scores for appearance, colour, flavour, taste, consistency and overall acceptability. During storage, moisture content increased from 4.5% to 9.3% in HDPE and 9.2% in ALP, while free fatty acid content increased from 0.08% to 0.21% and 0.22%, respectively. Sensory scores declined slightly but remained acceptable up to 180 days. Bacterial counts remained low, and yeast, mould and E. coli were not detected at the end of storage. The results indicate that foxtail millet can be used to prepare an acceptable shelf-stable soup mix for convenience food use.

Enhancing Spaghetti with Upcycled Radish Leaves and Stalks

Swarnika Bansal, Kumari Sunita, Dibyajyoti Mohanty — Fri, 19 Jun 2026 00:00:00 +0000

Cruciferous vegetables contain important nutrients and bioactive constituents, yet radish leaves and stalks are commonly discarded during routine preparation and marketing. This study developed spaghetti (noodles) by incorporating dehydrated radish leaf and stalk powder into refined wheat flour and evaluated the resulting sensory, textural, colour and nutritional characteristics. Four formulations were prepared: a control without radish powder and three treatments containing 5% (R1), 10% (R2) and 15% (R3) radish powder. The product was assessed for organoleptic attributes, hardness, time taken to fracture, colour parameters, proximate composition, calcium and vitamin C content. Incorporation of radish powder increased fibre, ash, calcium and vitamin C levels compared with the control. The optimised formulation, R2, contained 77.54 g carbohydrate, 9.69 g protein, 0.64 g fat, 4.11 g dietary fibre, 355 kcal energy, 2.28 mg vitamin C and 47.94 mg calcium per 100 g. R2 also received the highest sensory scores for appearance (8.13 ± 0.67), taste (8.33 ± 0.6), aroma (8.53 ± 0.5), texture (8.03 ± 0.71) and overall acceptability (8.43 ± 0.5). Although R3 showed the highest fibre, calcium and vitamin C contents, it had lower sensory acceptability, greater hardness and a darker colour than R2. Based on the stated criteria for low-fat food, dietary fibre source and protein source, R2 qualified for these nutrition claims. The findings indicate that 10% incorporation of radish leaf and stalk powder can produce a nutritionally improved spaghetti formulation with acceptable sensory and textural characteristics while supporting the utilisation of an underused vegetable by-product under the tested conditions.

Effect of Food Preservatives in Expired Food Products on Solid Organic Waste-Degrading Mesophilic Saprophytic Bacteria

Mrunal M Jogi, Pandurang R Dure — Mon, 22 Jun 2026 00:00:00 +0000

Complex materials can be reduced to smaller organic compounds through the natural degradation of solid organic waste, after which they become incorporated into the soil. Food waste (FW), including precooked and leftover food, is a major component of solid organic waste in the twenty-first century. It arises from several sources, including fruit and vegetable residues, food-processing industries, leftover packaged food, and expired packaged food. A processed food product may be considered solid waste when it is leftover or has expired. Chemical preservatives are added to packaged foods to extend shelf life. Natural degradation may occur slowly or rapidly, depending on the chemical composition of the waste, pH, temperature, oxygen availability, humidity, and the presence or absence of inhibitory chemicals. These preservatives can restrict the growth of microorganisms responsible for the natural decomposition of solid organic waste. As a result, the deterioration phase may contribute to increased solid waste accumulation. This study focuses on factors that may increase the quantity of solid organic waste and extend the natural degradation period of solid organic waste. These issues raise concerns about the effectiveness of conventional waste-management techniques and their environmental effects. By 2030, SDG 12.3 aims to halve food waste at the retail and consumer levels worldwide. This objective may be supported by optimising conventional solid organic waste-management techniques for packaged food.

Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting

Mon, 22 Jun 2026 00:00:00 +0000

This study examined the effects of fermentation and malting on the moisture adsorption behaviour, thermodynamic characteristics and predicted shelf life of complementary foods formulated from cocoyam, red kidney beans and mango. Flours derived from cocoyam, red kidney beans and mango were prepared using standard processing techniques and subsequently combined into four formulations: fermented cocoyam/malted red kidney bean/mango, fermented cocoyam/non-malted red kidney bean/mango, non-fermented cocoyam/malted red kidney bean/mango and non-fermented cocoyam/non-malted red kidney bean/mango. The samples were standardised to achieve a protein content of 16% using material balance calculations.

Equilibrium moisture content (EMC) data were generated using the static gravimetric method and modelled using the Guggenheim–Anderson–de Boer (GAB) equation through polynomial regression analysis and the Brunauer–Emmett–Teller (BET) equation through linear regression analysis. The moisture adsorption isotherms of all formulations exhibited a characteristic Type II sigmoidal pattern. Across all samples, EMC increased with increasing water activity, whereas higher temperatures resulted in lower EMC values. Moreover, fermentation and malting significantly increased EMC, indicating an enhanced capacity of the formulations to adsorb and retain moisture. The monolayer moisture content (Mo) decreased with increasing storage temperature and increased with fermentation and malting. Both fermentation and malting enhanced the surface area of sorption, although this surface area diminished with increasing temperature. The isosteric heat of adsorption (kJ/mol) decreased from 27.77–4.22 (NFNMM), 25.05–1.27 (FNMM), 23.21–1.01 (NFMM) and 20.54–0.94 (FMM). The isosteric heat of adsorption decreased with increasing moisture content and was further reduced by fermentation and malting, suggesting a reduction in the energy required for moisture adsorption. The entropy of adsorption (kJ/mol K) decreased from 1.05–0.36 (FMM), 0.94–0.09 (NFMM), 0.87–0.06 (FNMM) and 0.66–0.02 (NFNMM) with decreasing equilibrium moisture content. Similarly, the entropy of sorption increased with moisture content and was further elevated by fermentation and malting, indicating greater molecular disorder during sorption. The shelf life of complementary foods packaged in aluminium pouches ranged from 317 to 689 days, whereas that of complementary foods packaged in LDPE ranged from 211 to 360 days. The shelf life of the food products decreased with increasing temperature and also decreased with fermentation and malting. These findings provide critical insights into the shelf life of complementary foods under varying processing and packaging conditions.

Multimedia-Based Educational Interventions for Enhancing Awareness on Food Adulteration among High School Students: A Critical Review

G. Prathusha, P. Radha Rani, Vijaya Lakshmi V — Mon, 15 Jun 2026 00:00:00 +0000

Food adulteration poses a serious and persistent threat to public health worldwide, with consequences that are especially acute among school-age children, whose dietary habits, limited nutritional awareness, and exposure to diverse food environments make them particularly vulnerable. Despite growing regulatory attention to food safety, awareness of adulteration risks and their health consequences remains inadequate across many communities, particularly in low- and middle-income settings. Multimedia-based educational interventions, encompassing video, animation, interactive digital tools, mobile applications, gamified platforms, and social media, have emerged as promising mechanisms for enhancing food safety awareness in school populations by exploiting the cognitive and motivational affordances of diverse media formats. This critical review synthesises peer-reviewed literature published between 2000 and 2026, drawing on evidence from the fields of food science, educational technology, health communication, and public health. A comprehensive search of the peer-reviewed literature was undertaken across a range of electronic bibliographic databases. The primary databases consulted were Web of Science, Scopus, PubMed, and Google Scholar. The review examines the theoretical underpinnings of multimedia health education — including the cognitive theory of multimedia learning, social cognitive theory, the health belief model, and constructivist learning approaches — before providing a typological analysis of intervention formats and a critical appraisal of the available evidence on their effectiveness. The evidence indicates that well-designed multimedia interventions can produce meaningful improvements in students' knowledge of food adulterants, their health effects, and basic detection techniques. However, the field is characterised by heterogeneous methodologies, short follow-up periods, insufficient attention to behaviour change mechanisms, and limited focus on contextual factors such as the digital divide, teacher capacity, and cultural specificity. The review identifies key gaps in the research base and advances recommendations for researchers, policymakers, curriculum developers, and educators seeking to design and implement evidence-informed, contextually appropriate multimedia food adulteration education programmes.

Advancements in Food Processing Technologies and Their Impact on Nutritional Quality: A Review

Mon, 15 Jun 2026 00:00:00 +0000

The past few decades have witnessed commendable shifts in food processing technologies based on the requirements of consumers towards healthier, safer, and minimally processed food products. The current paper is a review article about the recent advances in thermal and non-thermal processes in the food sector, i.e. high-pressure processing, pulsed electric fields, ultrasound-assisted processing, cold plasma processing, microwave-assisted extraction, ohmic heating, and infrared drying and its connection with the nutritional quality of the processed foods in specific. Pasteurisation, sterilisation and retort processing are some of the most commonly used traditional methods of thermal processing in the Indian food industry, but are linked to the high loss of heat-sensitive vitamins, bioactive compounds, and essential amino acids. Emerging new non-thermal technologies offer promising solutions that have the potential to inactivate pathogenic microorganisms and spoilage enzymes and still preserve thermolabile nutrients, natural colour, flavour and textural properties. This review will critically examine the mechanistic principles of each technology, their working parameters, scalability and their commercial viability in the Indian context. The synergistic application of the hurdle technology, two or more processing technologies jointly used to give improved microbial safety with minimal nutritional losses, is also described. Nutritional impacts of these technologies on macronutrients, micronutrients, phytochemicals, antioxidant activity and protein digestibility are discussed in the context of commodities of interest in India, including milk and dairy products, cereals and millets, fruits and vegetables, spices and pulses. Also taken into consideration are Indian regulatory systems of new food processing technologies like FSSAI guidelines. The chapter is a comprehensive synthesis of the existing literature on science and a prognosis of research directions in the future in order to optimise food processing to achieve the greatest retention of nutrients and food safety.