European Journal of Nutrition & Food Safety

Permanent URI for this collection

https://imsear.searo.who.int/handle/123456789/151202

Chief Editor: Prof. Hans Verhagen
ISSN: 2347-5641

Frequency: Quarterly

Language: English

Open Access Peer-reviewed journal

Web site: https://www.sciencedomain.org/journal-home.php?id=30

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Clove (Syzygium aromaticum): A Champion Spice with Therapeutic and Industrial Potential
(Ms. M. B. Mondal, 2025-05) Verma, S; Singh, VK; Chaudhary, V; Shahi, NC; Mishra, PK; Singh, SK.
Clove (Syzygium aromaticum), an aromatic spice known for its therapeutic and culinary value, has emerged as a significant subject of scientific inquiry due to its broad range of bioactive compounds and diverse industrial applications. This review provides a comprehensive overview of the chemical composition of clove essential oil (CEO), its biological activities, and its utilization across multiple industries. The chemical profile of CEO is dominated by eugenol, along with other important constituents such as Eugenol, ?-caryophyllene, eugenyl acetate, and ?-humulene, which collectively contribute to its pharmacological efficacy. Clove exhibits a variety of biological activities, including strong antioxidant potential, which helps in combating oxidative stress; notable antimicrobial effects against bacteria, fungi, and viruses; anti-inflammatory activity through inhibition of pro-inflammatory mediators; cytotoxic effects with promising anticancer properties; and anti-hypertensive action, likely mediated through vascular relaxation and calcium channel modulation. In addition to its therapeutic value, clove finds widespread application in the food, pharmaceutical, cosmetic, agricultural, and tobacco industries due to its preservative, flavouring, medicinal, and aromatic properties. This review reveals that Clove, and its essential oil serve as natural, and multifunctional resource with significant potential for further development in both therapeutic and industrial sectors.
Assessment of Food Hygiene Knowledge, Attitude and Practices of Night Street Food Vendors in Morogoro, Tanzania
(Ms. M. B. Mondal, 2025-06) Omari, AN; Issa-Zacharia, A; Chaula, DN.
The consumption of street food is associated with the provision of unhealthy, unsafe, and nutritionally unbalanced meals, presenting a public health concern. This study was designed to assess food safety knowledge, attitude and practices of night street food vendors in Morogoro Municipality. A cross-sectional study involved 256-night street food vendors was performed, using a structured questionnaire. The results reported that most of the vendors were females (77%) and half of the vendors were aged between 20 to 30 years. Majority of vendors ,62.9% had been vending food for 4-5 years. Generally, the study revealed medium attitudes (95.3%) and moderate knowledge levels (73%), but significant low in self-reported practices (92.6%). Age (p<0.001) and previous experience in vending activities (p=0.016) were significantly associated with practice scores. A significant association was found between gender and attitude scores (p = 0.002). The correlation matrix revealed that age was positively correlated with attitude score (r = 0.426, p < 0.01) and practice score (r = 0.212, p < 0.01), while previous experience was negatively correlated with attitude score (r = -0.467, p < 0.01). The study highlights the need for targeted training and regulatory reinforcement to improve food safety and protect public health. The findings underscore the importance of interventions tailored to the unique challenges of night street food vending in growing urban settings.
Phytochemical Profiling and Antioxidant Potential of Pseudognaphalium luteoalbum (Phunil) a Wild Edible Plant Found in Manipur, India
(Ms. M. B. Mondal, 2025-06) Chanu, WS; Sarangthem, K; Meetei, WH.
The present study investigates the phytochemical composition and antioxidant properties of Pseudognaphalium luteoalbum (L.) Hilliard & B.L. Burtt, commonly known as Phunil in Manipur. The aerial parts of the plant, including stems, leaves, pre-mature and mature seeds, and fruits, were assessed for their biochemical constituents, moisture content, antioxidant activity, and phytochemical composition using standard analytical techniques. The study revealed significant amounts of alkaloids (4.8 mg/g fresh weight), total soluble sugars (12.996 ± 0.179 µg/g fresh weight), total flavonoids (17.310 ± 0.0918 mg/g dry weight), total soluble proteins (140.97 ± 23.98 µg/g fresh weight), and total phenolics (49.926 ± 3.627 µg/g fresh weight). Antioxidant analysis indicated an inhibition concentration (IC50) of 11.579 µg/g dry weight, suggesting strong radical scavenging potential. The high antioxidant content and presence of bioactive compounds suggest that Pseudognaphalium luteoalbum (L.) Hilliard & B.L. Burtt could serve as a valuable natural source of antioxidants with potential applications in both the food and pharmaceutical industries.
From Tradition to Innovation: A Review of Misti Dahi (Sweetened Curd) as a Probiotic-Rich Functional Dairy Product
(Ms. M. B. Mondal, 2025-05) Das, B; Kele, VD; Das, A; Rana, KP; Rani, R; Adil, S.
Misti Dahi, also referred to as Mishti Doi or Lal Dahi, is a traditional sweetened fermented dairy product that originates in Eastern India. It is prepared by fermenting caramelized milk using native starter culture. Traditionally, it is prepared using buffalo or cow milk, caramelized sugar, and indigenous starter cultures, yielding a product characterized by a firm texture, distinct caramel flavor, and potential probiotic properties. In fermentation, a lactic acid bacterium (LAB) plays a crucial role in, enhancing shelf life, sensory attributes, and probiotic value. With growing consumer interest in functional and traditional foods, Misti Dahi is being explored for industrial production and innovation. With growing consumer interest in functional and traditional foods, Misti Dahi is being explored for industrial production and innovation. Recent advances include the use of specific probiotic strains, sugar-replacement strategies, fiber fortification, and incorporation of plant-based ingredients to improve its health benefits and market appeal.
Prevalence and Detection of Zoonotic Cestodes in Contaminated Meat Sold in Local Markets in India and Its Health Impact: A Comprehensive Review
(Ms. M. B. Mondal, 2025-06) Shaikh, IV.
Zoonotic cestodes, including Taenia and Echinococcus species, represent a significant but often neglected public health burden in India, primarily transmitted through meat consumed from local markets. The resulting diseases, neurocysticercosis (NCC) and cystic echinococcosis (hydatidosis), impose severe health and economic consequences. This comprehensive review aims to synthesize the current evidence on the prevalence of zoonotic cestode larvae in meat sold in Indian markets, critically evaluate the efficacy of detection methods, and delineate the associated public health and economic impact. A review of relevant research articles was conducted and data focusing on prevalence studies in livestock meat, diagnostic evaluations (conventional and modern), and assessments of the health and economic impact specific to the Indian context was assessed. The review identifies significant geographical hotspots for T. solium and Echinococcus infections, linked to specific animal husbandry and sanitation practices. A major finding is the critical inadequacy of conventional post-mortem meat inspection, which has low sensitivity and allows contaminated meat to enter the food chain. In contrast, modern serological (ELISA) and molecular (PCR, LAMP) diagnostics demonstrate high accuracy but face significant implementation gaps in local abattoirs due to cost and infrastructure constraints. The public health burden is severe, with NCC being a leading cause of adult-onset epilepsy and hydatidosis imposing a substantial surgical load and economic losses from carcass condemnation and healthcare costs. The presence of zoonotic cestodes within the Indian meat supply chain constitutes a significant, albeit insufficiently addressed, public health concern. An integrated strategy that consolidates veterinary, medical, and environmental sectors is essential. Future initiatives should focus on the deployment of economically viable diagnostic tools, the augmentation of public awareness, and the advancement of research pertaining to vaccines for livestock in order to effectively address this complex challenge.
Systematic Review on Exploration of Donkey Milk as a Safe Alternative for Alleviating Cow Milk Protein Allergy
(Ms. M. B. Mondal, 2025-06) Joshi, M; Meena, KK; Meena, S.
Donkey milk has emerged as a potential alternative to cow milk for alleviating cow milk protein allergy (CMPA), a common food allergy affecting children worldwide. This systematic review explored the efficacy, nutritional benefits, and safety considerations of donkey milk in preventing CMPA. The unique composition of donkey milk, characterized by lower levels of allergenic proteins, high digestibility, and nutritional adequacy, contributes to its hypoallergenic properties. Several studies have demonstrated the tolerability of donkey milk in infants with CMPA, with a significant proportion exhibiting favorable responses to its consumption. The similarities in protein composition between donkey milk and human milk, including low casein content and whey-to-casein ratio, further enhance its suitability as a substitute for cow milk. Donkey milk is rich in essential vitamins, minerals, and bioactive compounds and offers a well-rounded nutritional profile. Its excellent digestibility and potential immunomodulatory effects make it a valuable resource for individuals with gastrointestinal disorders and allergies. However, the limited availability and higher cost of donkey milk compared to cow milk may pose challenges for its widespread adoption. Cultural preferences and social factors also influence the acceptance of donkey milk within communities. Ensuring safety, regulatory compliance, and consumer awareness is crucial to maximize the potential benefits of donkey milk while minimizing the associated risks. Further research is needed to elucidate the long-term effects and safety of incorporating donkey milk into the diet of children with CMPA. Nonetheless, donkey milk is a promising alternative for managing CMPA and offers a unique combination of hypoallergenicity, nutritional value, and therapeutic potential.
Comparative Analysis of Physicochemical and Sensory Properties of Local Sesame Tahini
(Ms. M. B. Mondal, 2025-05) Sdiq, SJM; Omer, ZO; Salih, AM; Ali, RA; Mahmood, AA; Sirwan, K; Hameed, K.
Aims: This study examines the physicochemical, sensory, and nutritional properties of five local sesame tahini samples (A, B, C, D, and E) to assess their quality in comparison to industry standards. Random samples were collected from markets in Sulaimani city and stored under controlled conditions. Methodology: Five random sesame tahini samples were collected from some supermarkets in Sulaimani City under good conditions during transportation to the laboratory. The analysis entailed moisture, ash, acid-insoluble ash, pH, fat content, and protein. Moisture was between 0.140 percent (Sample B) and 2.560 percent (Sample C), higher than Codex standards. The ash content was most elevated in sample B (2.680%), but below the 3.5 percent standard. Acid-insoluble ash varied, with samples A and D having Codex standards (0.3%), while others were lower. pH was near neutrality (6.040–6.450), rendering all the samples fit for consumption. Fat content ranged from 53.010 percent (Sample C) to 69.590 percent (Sample A), mostly within the range. Protein content in all the samples was below the 25 percent Codex standard, the highest being for sample A (23.750%) and the lowest for Sample C (19.680%), which may indicate potential variation in processing. Local manufacturers can improve product quality and marketability by knowing their sensory qualities and economic development possibilities. Helping local sesame growers may strengthen the national economy, improve local product quality and general health relevance. Sensory assessment determined color, flavor, taste, and texture. Sample A rated highest for color (4.100) and flavor (3.600), possibly due to better roasting. Samples A and D rated highest for taste (3.500), while sample C rated lowest for all traits, a sign of processing discrepancies. Results: Results highlight the high heterogeneity of tahini quality, highlighting the necessity for more sophisticated processing technology and high-quality raw materials to survive in the market. These findings provide valuable insights for producers wishing to enhance product quality and consumer satisfaction. Conclusion: After analysing different samples, generally commercial local sesame tahini samples have differed in terms of physicochemical properties and sensory attributes. Fat and protein contents were found to have significant effects on texture, taste, and the overall quality rating. There for, local sesame tahini often retains more nutrients and freshness due to shorter supply chains, can offering a healthier, additive-free option, sustainable consumption, but requires industry innovation.
Evaluation of the In-vivo Antiparasitic Effects of the Aqueous Extract of the Leaves of Alchornea Cordifolia (AEAC)(Euphorbiaceae) as an Alternative in Poultry Farming in Côte d'Ivoire
(Ms. M. B. Mondal, 2025-06) Grace, KG; Bertin, YK; Shcherazade, O-SF; Rivière, AK; Cyprien, YB; Mamadou, S.
Coccidiosis is a major parasitic disease affecting chickens and is a significant factor in the decline of their zootechnical performance. Conventional control methods rely on synthetic anticoccidial drugs, which pose risks to both animal and human health. This has prompted growing interest in natural alternatives, particularly medicinal plants. Alchornea cordifolia, a plant native to Côte d'Ivoire and widely used in traditional medicine, is known for its diverse therapeutic properties. Phytochemical screening of the aqueous leaf extract revealed the presence of sterols, polyterpenes, polyphenols, quinones, alkaloids, and catechic tannins. The LD??, determined in accordance with OECD guideline 423, indicated that the extract is non-toxic at doses of 2000 and 5000 mg/kg body weight in Wistar rats. The study evaluated the effects of A. cordifolia aqueous extract on weight gain, feed conversion ratio, lesion scores, and clinical appearance in broiler chickens. The results showed no adverse impact on zootechnical performance. Furthermore, the extract demonstrated anticoccidial efficacy against Eimeria-induced coccidiosis. After seven days of treatment, oocyst counts dropped significantly across the three experimental groups: from 102,300 to 200 OPG in the control group (treated with a conventional anticoccidial), from 86,350 to 4,200 OPG in the group treated with 5 g/L of the extract, and from 21,400 to 3,500 OPG in the group treated with 10 g/L. These results suggest that A. cordifolia leaf extract exhibits promising anticoccidial activity and may be considered as a potential alternative in poultry health management.
Determinants of Infant and Young Child Feeding (IYCF) Practices among Rohingya Refugees: A Mixed-methods Survey in Cox’s Bazar Camps, Bangladesh
(Ms. M. B. Mondal, 2025-06) Taslima, Arzu; Sujan, MAK; Bappy, SS; Prosad, V; Toma, SD.
Aim: The objective of the exercise was to determine the factors influencing infant and young child feeding practices among Rohingya communities and come up with ways to address them in areas where the nutrition-sensitive program is implemented. The findings would be used by the implementing partners to develop more effective, longer-term strategies for improvement and scale-up of IYCF–E program in the camps. Study Design: This study adopted a mixed-methods design to assess Infant and Young Child Feeding (IYCF) practices among Rohingya refugee communities. The study incorporated both quantitative data from cross-sectional household surveys (541 children surveyed from 531 households) to generate measurable indicator data and qualitative data from focus group discussions (FGDs) and Key Informants Interview (KII) to gain contextual insights into socio-cultural factors influencing feeding practices. Place and Duration of Study: The assessment was conducted in ten Rohingya camps (Camps 4, 5, 6, 8W, 10, 13, 14, 15, 16, and 22) within the Ukhiya and Teknaf sub-districts of Cox’s Bazar, where ongoing nutrition-specific and nutrition-sensitive programs are being implemented from July 26, 2023, to August 16, 2023 Methodology: A detailed monitoring exercise involved quantitative and qualitative methods of data collection. A formative questionnaire was developed targeting children aged 0-23 months, and as with all the questions on IYCF, the questionnaire was administered to primary caregivers, mainly the mothers of the children aged 0-23 months. Children aged 0 – 23 months were targeted specifically to find-out the proportion of children ever breastfed and timely initiation of breastfeeding in 0 – 23 months, exclusive breastfeeding (EBF) in 0 – 5 months, continuation of breastfeeding at one year and introduction of semi-solid, solid or soft food in 6 – 8 months. Other indicators were minimum dietary diversity (MDD), minimum meal frequency (MMF), and minimum acceptable diet (MAD) in 6 – 23 months. Result and Discussion: The findings from the assessment of breastfeeding and complementary feeding practices among the Rohingya communities in the refugee camps provide valuable insights and highlight both positive aspects and areas of concern. Quantitative results showed that children aged 0-23 months, 97.23% from Rohingya camps, were ever breastfed, which was a good indication of breastfeeding practices. It was also found that 84.1% of infants were introduced to breastmilk immediately after their birth (within 1 hour). Though the exclusive breastfeeding rate was 66.1% in the survey, it has improved from last year’s UNICEF-ACF IYCF survey (62.3%), and the continuation of breastfeeding up to 23 months was also high at 81.5% According to the survey findings, 78.05% of the camps surveyed children aged 6-8 months were timely introduced to complementary feeding in addition to breastmilk. 55.3% of the children from Rohingya camps aged 6-23 months were reported to have eaten at least five or more of the eight food groups within 24 hours, and 68.5% of caregivers of children maintained a minimum meal frequency. Finally, we found that 30.3 % of children 6-23 months fed with age-appropriate complementary feeding with minimum diversity and frequency of meals. However, caregivers during the focus group discussions reported that mothers who get pregnant while still breastfeeding usually stop breastfeeding the current child, even if this child is still at a recommended breastfeeding age. This practice is related to religious beliefs where breastfeeding while being pregnant is considered a sin among the religious communities, hence directly affecting the continued breastfeeding practices in communities where child spacing is not fully practiced. The qualitative results from the focus group discussions also indicate that caregivers have good knowledge of the timely introduction of complementary feeding. Nevertheless, the practices on the timely introduction of solid/semi-solid foods continue to be negatively affected by some social influence from family members like in-laws, grandmothers, and neighbors, hence resulting in either too early or too late introduction of solid/semi-solids before the 6th month after birth. The qualitative results from the conducted focus group discussions reveal that mothers have good knowledge of how often a child above 6 months should eat, but the actual practices do not always reflect this knowledge. Conclusion & Recommendation: This survey revealed strong cultural and religious influences on IYCF practices. Introducing pre-lacteal feeds was a common practice due to a strong cultural belief that giving honey, mustard seeds, and sugar/glucose water enhances the child’s lip movement and improves suckling. This has negatively affected exclusive breastfeeding for infants under six months. Mothers who reported giving birth at home due to cultural barriers were also deprived of the initial assistance and guidance provided by medical personnel regarding appropriate breastfeeding practices immediately after delivery at the health facility, or later during the 1000-day window of opportunity. Consequently, this negatively impacted the child's breastfeeding practices during the first two years of life. From both the quantitative and qualitative surveys, some short-term, medium-term term and long-term recommendations came out for nutrition-sensitive programming. Strengthening the community awareness interventions through training and engaging peer counsellors, mother-to-mother support groups, and community support groups to provide counselling and guidance to mothers in their communities on Infant and Young Child Feeding, including hygiene practices Scale up outreach activities through quality home visits, group meetings, growth monitoring sessions, and cooking sessions (i.e., Mukhe vat) for nutrition education and interpersonal communication to facilitate knowledge into optimal practices Ensure that monitoring, evaluation, and research are conducted regularly and are used to revise strategies and interventions for improving infant and young child feeding Pay special focus on nutrition-sensitive activities for minimizing economic barriers and ensuring the availability of a nutritious diet year-round, like income-generating activities, homestead gardening/ kitchen gardening, livestock rearing, etc., to meet the nutritional needs Promote gender equality and empower women in multi multi-sectoral approach to fight against malnutrition and improve IYCF-related decision-making
Solid-State Fermentation of Orange Peels for Recovery of Orange Oil Using Aspergillus species NCIM 1432
(Ms. M. B. Mondal, 2025-05) Labrath, YP.
The available orange peel extraction processes have several drawbacks including the need of solvents and high temperatures which affect the quality of orange oil. Thus there is a need to develop an alternate green process for extraction of orange oil. In present study, solid state fermentation (SSF) of fresh orange peels by Aspergillus species NCIM -1432 to extract extra-cellular enzymes and orange peel oil are noted. Additionaly, the effect of methods of orange peel sterilisation, importance of selection of the fermentation strain, effect of external nitrogen source, and particle size of the peels are detailed. The process used here gave 0.95 % w/w yield of orange oil. The color of the extracted oil is noted with 56.8, 4.7 and 12.2 CIE L*a*and b* values respectively typical to the orange colour. Also, the oil has been noted with typical orange fruit aroma. Further, the chemical composition of the extracted oil has been monitored by GC-MS, HPLC –MS which showed 96 % w/w limonene content. The oil is noted with anti-oxidant property upon its DPPH assay, with 0.87 of specific gravity. All the properties of the oil indicate a good quality oil. The crude hydrolytic enzymes produced during fermentation showed 155 U. g-1 and 239 CMC. g-1 of pectinase and cellulase activity respectively. The developed method of orange oil extraction is green, needs low tech equipment and can be an alternative to the available orange peel oil extraction methods at small scale.
Formulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Food
(Ms. M. B. Mondal, 2025-06) KADJO, KD; KONE, KY; KOUASSI, AR; KOFFI, KE.
The aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with constraints on proportions of different constituents. The proportions are between 50%-70%, 0%-20%, 30%-50% respectively for yam, cashew apple and wheat. Flour formulations obtained were analyzed, for some physio-chemical parameters, to assess their relevance from a technological, nutritional and conservation point of view. Iso-response curves were obtained for each response studied, in order to establish the impact of factors. The results show that moisture and lipid contents of the different formulations increases respectively from 7.72±1.02% to 11.6±1.11% and from 0.81±0.01% to 4.14±0.16% for yam flour incorporations ranging from 60% to 65%. Ash, fiber and protein content increase proportionally with the addition of cashew apple flour. Indeed, addition of 20% cashew apple flour results in maximum values of 2.08±0.15% ash, 6.10±0.57% fiber and 9.5±0.58% protein. The particle size of composite flours was refined from 63.60 ± 0.002% to 73.41 ± 0.002% of outcrop rate in proportion to the incorporation of wheat ranging from 30% to 50%.
Antibacterial and Food Preservation Properties of Essential Oils: A Review
(Ms. M. B. Mondal, 2025-06) Rani, R; Datir, RP; Rajput, H; Singh, B; Patil, SO; Das, B.
Food commodity preservation is an age-old technique used to keep food fresher longer and stop it from deteriorating. Bacteria and fungi (yeast and mold) are the most common microbes that cause food spoiling. Several technologies, such as drying, chilling, and fermentation, have been used for generations to preserve food. Examples of modern technologies include pasteurization, canning, irradiation, high pressure processing, and the use of chemical food preservatives. Food manufacturers are also becoming more and more interested in new techniques including freeze drying, ohmic heating, and pulsed electric field (PEF). Food preservation aims to reduce rotting and avoid food-borne illness while preserving nutritional content, texture, and flavor. Heat-associated food preservation causes nutritional and sensory alterations, but non-thermal approaches are more expensive and less effective. Chemical preservation is permitted by worldwide food regulatory authorities within certain safety limits. However, as consumer health concerns grow, they are looking for food that has natural food preservatives. Many natural substances are known to be useful in the long-term preservation of food and to have antibacterial and anti-oxidative activities. Since prehistoric times, essential oils, which are naturally derived compounds, have been employed for a wide range of applications. Since the last decade, scientists have been investigating the use of these oils in food preservation. Herbs and spices are the most common sources of it and they can be extracted by distillation using a liquid or volatile solvent. Unlike synthetic chemical substances, these oils are safe to use, simple to extract, and do not create bad health effects. We will look at the major functional groups of essential oils, their antibacterial capabilities, mechanism, and application in food preservation, health issues, and legal aspects.
Assessment of Baobab Seed Oil as an Antimicrobial Coatings on the Quality Attributes of Tomato (Solanum lycopersicum) Fruit
(Ms. M. B. Mondal, 2025-06) Ayanda, IS; Otunola, ET.
This study evaluated the effect of baobab seed oil as an antimicrobial coating on the quality attributes of stored tomato. Ripe tomato fruits were grouped into three lots and subjected to different treatments: dipped in 10% baobab oil in DMSO (A) dipped in dimethyl sulfoxide (DMSO) (B) and dipped in distilled water (C) stored at ambient for 25 days. Weight loss, physicochemical, nutritional properties and microbial load were determined at 5 days interval, while sensory evaluation was conducted at day 25. The weight loss of the stored tomatoes C, B and A ranged from 523 – 477g, 580 – 450g and 547 – 437g respectively. Moisture, ash, pH, TSS, TTA, lycopene, betacarotene, vitamin C, sodium, potassium, calcium, iron and zinc obtained ranged (77.63 – 94.96%), (0.18 – 0.92%), (5.15 – 6.95), (5.73 – 9.70 obrix) , (0.33 – 1.51%), (0.05-0.20mg/100g), (0.01-0.09mg/100g),(19.22-49.80mg/100g), (3.06-5.14mg/100g), (70.75-75.99mg/100g), (0.03-0.06mg/100g), (0.03-0.06mg/100g), (0.09-0.012mg/100g) respectively. The bacteria and fungi count ranged from 2.30 – 6.20 and 2.0 - 5.8 (x 105 cfu/g) respectively, the sensory evaluation of sample A general acceptability (5.30±0.193) was rated higher at day 25. The study showed that baobab seed oil could be applied in the postharvest management of ripe tomato fruit at ambient condition for 25 days. The potential of baobab seed oil could be earnest in the management of postharvest losses of fruits and vegetables.
Global Acute Malnutrition in Breastfed Children Receiving Complementary Feeding According to the Associated Sociodemographic and Economic Factors of Mothers in the Rural Island Commune of Sinder
(Ms. M. B. Mondal, 2025-06) Djelifa, H; Aicha, IG; Zouleyhatou, DH; Alio, AA; Maimouna, GB; Ibrahim, AS; SADOU, H.
Malnutrition is a serious threat to the well-being and survival of children in low- and middle-income countries. In Niger, the prevalence of global acute malnutrition is over 15%. The objective of this section is to determine the prevalence of global acute malnutrition in breastfeeding children receiving complementary feeding and the sociodemographic and economic factors of associated mothers. It is a descriptive, cross-sectional study carried out on a representative sample of mothers of children under five years of age, who are breastfeeding and receiving complementary feeding. The sampling method is that of simple random selection. A questionnaire was administered using a structured interview. Data were collected using ODK software and analyzed using SPSS and Epi Info version 7.2. A total of 63 mother-child pairs were enrolled in this study. The results show that the majority of mothers were under 34 years of age at the time of the survey (69.4%). Unschooled and unemployed mothers represented more than half of the sample, with respective frequencies of 55.56% and 50.79%. Multiparous mothers were the most numerous, with 65.08%. Approximately, 76% of mothers, have been sensitized on optimal exclusive breastfeeding practices by health workers. In this study, approximately 97% and 83% of mothers were married and had given birth in health facilities, respectively. Acute malnutrition in children is a major public health problem in Niger. In addition to poverty, other factors directly or indirectly affect children's nutritional status.
Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroon
(Ms. M. B. Mondal, 2025-06) G, Y; E, PA; RG, B; RV, DK; I, ML; R, N.
Processing sweet potato tubers into flour is the most common way of making a variety of food products, particularly in traditional cooking, baking and pastry-making. However, this flour can also be used in baby food to prepare porridges. The present work highlights a comparative study of the carbohydrate potential of sweet potatoes from three agro-ecological zones that constitute the tuber's production basins in Cameroon in regards of an improved variety. The tubers were processed into flour after peeling, washing, slicing, drying and sieving. Different carbohydrate compounds contents were determined through various classical methods (starch and its two compounds: amylose and amylopectin; total sugars, maltodextrins, reducing sugars, sucrose, free glucose, free fructose, free galactose, raffinose and dietary fibers). After that, viscosimetric properties and sweetness index were also determined in sweet potato flour. Results showed that tubers harvested in the High Savannah zone (Dang) has a high starch content compared with the other two. However, the sweet potato from the High Plateaux zone showed intermediate values. However, tubers harvested in the Bimodal Forest zone (Bafia) showed high levels of amylose, soluble carbohydrates, sucrose, fructose and crude fiber. Measurement of the viscosity of starch stacks shows that this parameter varies from 1.49 Pa.s for sweet potatoes harvested in Bafia to 3.49 Pa.s for sweet potatoes from Dang (High Savannah). This leads us to conclude that the tubers from Bafia (Bimodal Forest zone) are more suitable for confectionery-type food products, whereas those harvested in the High Savannah zone are better suited to the preparation of porridges for young children.
Standardization of Process for Preparation of Multi Millets Instant Halwa Mix (A Sweet Dish) and Its Quality Evaluation
(Ms. M. B. Mondal, 2025-06) Chaudhary, V; Kumar, V; Singh, VK; Verma, S; Sharma, HP; Sunil; Arya, AM; Singh, VK; Paul, AS.
A traditional Indian sweet dish, halwa, was prepared using a blend of multi-millet flour. This study explores the preparation and nutritional analysis of an instant halwa made from a blend of major millets sorghum, finger and pearl millet along with additional ingredients such as sugar, ghee, and cardamom powder. The primary objective is to develop a healthier, tasty, and easy-to-cook alternative to traditional halwa mix. The millets were ground into flour, mixed, roasted with ghee dry mix fruits and cardamom powder, and then cooled before adding jaggery powder. Five samples with different ratios of flour were ready from wheat flour and multi millets flour in ratio T0 (100:0), T1 (75:25), T2 (50:50), T3 (25:75) and T4 (0:100) respectively. The product was evaluated organoleptically for color, appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Sensory evaluation indicated that treatment T4, which contained 100% multi-millet flour, received the highest score for overall acceptability. The proximate compositions of instant Halwa prepared by incorporating 0%, 25%, 50, 75% and 100% multi millets flour contained significantly increasing ash content (0.87% -1.12%), protein content (4.01% - 5.61%), fiber content (. 0.67% - 3.90%) and energy content (383 kcal - 427 kcal ). Additionally, the millet blend decreased moisture (3.12% to 2.72%), total sugar content (38.05% -30.70%), fat content (9.85% -8.01%) and total carbohydrates (81.80% -79.20%). The pH slightly increased to 7.08 in the millet sample compared to 6.89 in the control sample. Incorporating multi-millet flour enhanced the nutrient density of halwa in comparison to the control sample. Results showed that millet flours required more water or milk for optimum halwa preparation due to their high water absorption capacity. Compared to 100% refined wheat flour, the millet flour blend significantly enhanced its nutritional value, making it a superior alternative to halwa made from refined wheat flour.
Food Fortification: Strategic Launch Pad towards Achieving Sustainable Nutritional Security
(Ms. M. B. Mondal, 2025-05) Mishra, DP; Mishra, SP.
The surge in demography within fixed areas of agricultural land despite modern cultivation practices, application of fertilizer and adequate soil management have increased food production. But after the 1980s the quantum of demand could not be fulfilled with lagging in micronutrient content. Latent hunger is the challenge encountered causing hunger death, the suffering of vulnerable groups from anaemia, and physical/ mental growth. Silent hunger is forced to fortify the food leverages as the food grains are lacking adequate food nutrients. Initiatives are made in India to mitigate these deficiencies through classical, industrial, food-to-food, home and biofortification. Various government welfare schemes are instigated and producers and manufacturers of staple foods like rice, wheat flour, oil, salt, milk, corn, and peas have fortified these essential items to meet the requirements of specific target groups and general populations. The present study, based mainly on secondary data, explores various fortification initiatives and their impact. The issue of micronutrient deficiencies like vitamins A, D and B12, iron, zinc, calcium, folate, etc, poses severe and threatening health conditions. However, there is still a vast gap between goal and physical achievement at the ground level considering food security and nutritional security. It is advocated to coordinate efforts to encourage fortification at various levels to bridge the gap between the sustainable demand and supply of nutritious diets to mitigate silent hunger and severe public health issues. The successful management can satisfy the consignments of SDG 2 (Zero Hunger), SDG 8 (Decent Work and Economic Growth) and SDG 10 (Reduced Inequalities).
Nutritional Composition and Health Advantages of Millets in Contemporary Dietary Practices – A Review
(Ms. M. B. Mondal, 2025-06) Jetawat, RPS; Singh, IP; Mohapatra, R; Swetha, S; Jatav, AK; Mishra, ARK; Panigrahi, CK.
Millets are emerging as nutritionally dense and climate-resilient grains capable of addressing the dual burden of malnutrition and sustainability in contemporary food systems. Critically evaluates the nutritional composition, health benefits, and functional applications of millets, emphasizing their relevance in modern dietary practices. Millets such as finger millet, pearl millet, foxtail millet, and proso millet are rich in complex carbohydrates, dietary fibre, essential amino acids, vitamins (notably B-complex and E), and minerals like calcium, iron, magnesium, and zinc. Their low glycemic index, high antioxidant potential, and bioactive phytochemicals contribute to the prevention and management of non-communicable diseases including type 2 diabetes, cardiovascular disorders, obesity, and gastrointestinal ailments. Functional attributes such as immunomodulation, anti-inflammatory activity, and gut microbiota modulation further reinforce their therapeutic potential. The development of millet-based nutraceuticals, gluten-free formulations, and ready-to-eat products has expanded their application in health-oriented food markets. Despite these advantages, challenges remain in consumer acceptance, processing technology, and market access due to issues like coarse texture, taste preferences, and fragmented value chains. Strategic integration of millets into public nutrition programs, such as school feeding and maternal health schemes, along with targeted awareness campaigns, has demonstrated success in improving dietary diversity and micronutrient intake. Research efforts in biofortification, hybridization, and nutrigenomics are enhancing the nutritional profile and adaptability of millets under diverse agroecological conditions.
Comparative Analysis of Metal Elements in Rice Bran from Selected Regions of Kenya
(Ms. M. B. Mondal, 2025-06) Kiplangat, P; Kiplimo, J; Ouna, BA; Cheshari, E; Mapesa, J.
Aims: Rice bran a by-product of rice milling holds significant nutritional and health value to humans and livestock. However it can accumulate both nutritionally important and toxic metal elements and therefore realization of the nutritional benefits while minimizing potential toxic effects is important. To shed light on this, profiling of metal elements was done. Study Design: A comparative research design was adopted for this study. Place and Duration of Study: Rice samples were collected and milled at Lungalunga, Mwea and Ahero in Kenya and analyzed at the Analytical Chemistry laboratory of the Kenya Plant Health Inspectorate Service (KEPHIS) between July 2023 and January 2024. Methodology: A total of 18 rice bran samples, six from each of these study regions were analyzed using Inductively Coupled Plasma Optical Emission Spectrometry (ICP- OES). Results: Rice bran from Lungalunga had the highest amount of Potassium (15148.94mg/Kg), Manganese (290.26mg/Kg), Zinc (76.56mg/Kg), Copper (11.76mg/Kg), Arsenic (0.77mg/Kg) and, the only samples in which Cadmium (0.01mg/Kg) was detected. On the other hand, rice bran from Mwea had the highest amounts of Magnesium (6628.62mg/Kg) and Selenium (2.23mg/Kg) while that from Ahero had the highest amounts of Iron (269.64mg/Kg) and Chromium (2.41mg/Kg). Other than the levels of Magnesium and Zinc from Ahero which were significantly lower than that from the other two regions and; Chromium from Ahero which was significantly higher than that from Mwea, all the others did not vary significantly (p=0.05). Mercury and Lead were not detected in any sample. Conclusion: Kenyan rice bran contains high amounts of nutritionally important metal elements that can be used to enrich food and feeds. However, levels of Arsenic which is toxic were higher than the Codex limit for husked and polished rice and; for cereal foods. This calls for quality control and surveillance measures that guarantee health benefits and food safety.
Instant IDLI PRE MIX Fortified with Finger Millet: Development, Nutritional Profile, and Functional Properties
(Ms. M. B. Mondal, 2025-06) Kahar, GS; Sawant, AA; Shirsat, B; Chavan, P; Bansode, P.
The growing demand for nutrient-dense, ready-to-cook food products has driven interest in millet-based fortification of traditional staples. This study focused on developing an instant idli premix enriched with finger millet (Eleusine coracana) to improve nutritional quality without compromising sensory attributes. Six formulations were prepared—five with varying levels of finger millet (30% to 70%) and one control without millet. Among these, the T3 formulation, comprising 50% finger millet, 30% rice, and 20% black gram, demonstrated a superior balance of nutrition and acceptability. T3 recorded significantly higher protein (24.06 g/100 g) and crude fiber (10.12 g/100 g) compared to the control. The moisture content ranged from 7.11% to 8.92%, with T3 showing 8.26%, supporting shelf stability. Fermentation quality was confirmed by pH (4.60) and titratable acidity (0.64%). Functional parameters including water absorption capacity (145.3%), wettability (10.7 g/min), and reconstitution time (41 s) indicated favorable rehydration properties. Sensory evaluation revealed that T3 outperformed the control (T6) in all major parameters: colour and appearance (8.83 vs. 8.70), texture (8.60 vs. 8.43), flavour (8.40 vs. 8.30), taste (8.50 vs. 8.40), and overall acceptability (8.60 vs. 8.40). These findings demonstrate that finger millet fortification at optimized levels can enhance the nutritional profile of instant idli premix while maintaining consumer-preferred sensory characteristics, offering a promising approach to functional food product development.

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