European Journal of Nutrition & Food Safety
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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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Item Household Dietary Diversity and Its Influence on Preschoolers' Nutritional Status in Tamale Metropolis, Ghana(Ms. M. B. Mondal, 2025-01) Nyango, WM; Alhassan, M.Introduction: Household dietary diversity serves as a simple indicator of various parameters that affect the nutrition of people. Food security has three important aspects (availability, access, and utilization). Household accessibility to food has also been shown to be affected by demographic and socioeconomic factors, accounting for variations in diet quality. This study aimed to determine the relationship between preschoolers’ household dietary diversity and their nutritional status in the Tamale Metropolis. Methods: A cross-sectional survey was used to obtain data from 357 caregiver-preschooler pairs from three randomly selected communities in Tamale Metropolis. Structured questionnaires were used to collect data on the demographic and nutritional status of the preschoolers. Dietary data for preschoolers and households were obtained using a single 24-hour recall method. Height and weight measurements of preschoolers were collected on anthropometric indices (weight-for-height, weight-for-age, and height-for-age). The relationships between the independent variables (household dietary diversity) and dependent variables (weight-for-age, weight-for-height, and height-for-age) were examined using the statistical analysis test to assess the strength of the relationship. The data were collected between December 2022 and January 2023. Results: The results indicated that preschoolers consumed more starchy staples than other food groups. Dairy, egg, and meat products were the least consumed. Households had a mean household dietary diversity of 6.7059 ± 1.23 out of 12 food groups, and about 84.3% of the households had minimum dietary diversity. The finding from this study showed 22.1% stunting, 7.8% wasting and 14.3% underweight. No significant relationship was found between dietary diversity and height-for-age and weight-for-height nutritional status. However, there was a significant relationship between the age of the child and being stunted (P = .00) and underweight (P = .00). Conclusion: These results show no significant relationship between household dietary diversity and preschoolers’ nutritional status. Therefore, there should be improvements in household food security, maternal knowledge of balance, and hygienic food practices.Item Effects of Processed Food Consumption on Obesity(Ms. M. B. Mondal, 2025-04) Sharma, P; Singh, AK; Raushan, A; Rajput, R.The increasing consumption of processed foods, including snacks, confectionery, and sugar-sweetened beverages, has contributed significantly to rising obesity rates and associated health risks. This review examines the impact of food processing on dietary patterns, nutritional quality, and health outcomes, with a focus on obesity and related non-communicable diseases in the Indian context. Processed and ultra-processed foods, characterized by high sugar, unhealthy fats, and low fiber content, are widely consumed in India, influencing dietary habits and increasing risks of cardiovascular diseases, type 2 diabetes, and obesity. Epidemiological data indicate a rising prevalence of obesity in urban areas, with an increase in overweight and obesity rates among women of reproductive age. Dairy consumption, while nutritionally rich, also plays a role in weight gain due to its calorie density and fat content. Additionally, the growing preference for high-calorie snacks and beverages exacerbates obesity risks, particularly among younger populations. This paper also explores the association between dietary patterns and metabolic disorders, highlighting studies that demonstrate a link between processed food intake and increased energy consumption, insulin resistance, and metabolic dysregulation. Furthermore, the concept of food addiction and its contribution to obesity is discussed, emphasizing the role of highly palatable, processed foods in reinforcing overeating behaviors. Addressing these dietary concerns requires effective public health strategies, consumer awareness, and policy interventions to promote healthier eating habits and mitigate the adverse health effects of processed food consumption in India.Item Quality Evaluation of Juice Blends Produced from Mango, Hog Plum and Ginger(Ms. M. B. Mondal, 2025-04) CT, A; SA, A; MO, E.This study assessed the quality characteristics of juice blends formulated from mango (Mangifera indica), hog plum (Spondias mombin), and ginger (Zingiber officinale). The objectives were to evaluate the physicochemical properties, nutrient composition, and sensory attributes of the blends. Six formulations with varying ingredient proportions were developed and subjected to comprehensive analyses, including proximate composition, physicochemical parameters, vitamin content, and antinutrient levels. All determinations were performed in triplicate. The results revealed that the juice blends exhibited favorable nutritional profiles. Protein content ranged from 0.48% to 3.94%, carbohydrate content from 93.45% to 97.90%, and caloric values from 389.85 to 396.49 kcal/100 g. Vitamin composition varied significantly across the samples, with vitamin A ranging from 0.06 to 0.90 mg/100 g and vitamin C from 0.33 to 4.99 mg/100 g. Physicochemical analysis showed pH values between 3.6 and 4.5, total soluble solids (TSS) ranging from 12.00% to 16.00%, and syneresis between 0.00% and 1.35%. Antinutrient concentrations were within acceptable safety limits, with oxalates ranging from 0.01 to 0.03 mg/100 g, phytates from 0.02 to 0.04 mg/100 g, and tannins from 0.19 to 0.29 mg/100 g. Sensory evaluation, using a 9-point hedonic scale, identified Sample B (90% mango, 5% hog plum, 5% ginger) as the most preferred, with an overall acceptability score of 8.10. These findings highlight the potential of mango, hog plum, and ginger-based blends as nutrient-dense and organoleptically acceptable alternatives to synthetic beverages. Furthermore, the results contribute to sustainable food systems by offering a value-added approach to post-harvest utilization.Item The Influence of Ripe Banana Pulp on the Physicochemical and Sensory Properties of White Bread(Ms. M. B. Mondal, 2025-04) Omah, EC; Idogwu, BC; Asogwa, IS.Aims: This study focused on incorporating ripe banana pulp into wheat flour at different levels to determine its effect on the general quality of white bread. This was aimed at minimizing post-harvest losses associated with ripe bananas and for value addition. Study Design: The study adopted experimental design. Place and Duration of Study: Department of Food Science and Technology, University of Nigeria, Nsukka, within six months period. Methodology: The ripe banana pulp was incorporated at different levels of 0-30% into wheat flour for bread preparation. Prior to baking, the bread dough samples were evaluated for proofing ability. Physical, proximate and micronutrient properties of the bread were determined using standard analytical methods. The sensory characteristics were evaluated by 20 semi trained panelists using the 9-point Hedonic scale where 1=extremely dislike and 9=extremely like. Results: Results obtained for proofing ability of the dough samples ranged from 3.05 to 4.95 cm. The values for physical properties ranged from 250.25 to 261.75 g, 420.25 to 441.75 cm3, 1.60 to 1.77 cm3/g and 0.75 to 1.05 cm for loaf weight, loaf volume, specific loaf volume and oven spring, respectively. Most of the chemical parameters decreased with increase in banana pulp, probably as a result of dilution effect. However, moisture, Vitamin C and B6 increased with increase in banana pulp incorporation. The proximate result ranges were observed as follows – moisture (30.17-38.36 %), ash (0.57-1.73 %), fibre (0.68-1.90 %), protein (7.42-9.20 %), fat (1,78-3.00 %) and carbohydrate (51.19-54.00 %). The bread samples had high sensory attributes. The observed value ranges were for colour (6.80-8.00), texture (6.80-7.90), taste (6.90-8.00) and overall acceptability (6.70-8.40). Conclusion: It was observed that up to 30 % ripe banana pulp could be substituted with wheat flour in bread making without adversely affecting the general properties of the bread.Item Effects of Traditional Preservatives on the Acidity and Microbial Composition of Palm Wine in Tiko (South West Region) Cameroon(Ms. M. B. Mondal, 2025-04) Mbuye, GMN; Asoba, GN; Sameh, EF; Metuge, S; Aristide, K; Teh, RN; Sumbele, IU.Palm wine is a natural alcoholic beverage tapped from palm tree (Elaeis guinzensis). It is consumed in most African countries; popularly known as matango and white stuff in Cameron. the main aim of this work was to analyze the effect of traditional preservatives on the acidity and microbial composition of palm Wine. The palm wine contains a heavy suspension of live yeast and bacteria. The microorganisms metabolize the sugar thus removing the pleasant sugary taste of the palm wine within 36-48 hours of production. This compels palm wine tappers to use some traditional preservatives like Sacoglotis gabonensis (mahoum), extract of Elaeis Guinensis to be able to prolong its storage time. The palm wine is served in different occasions like traditional weddings, njangi groups, funerals, baby-showers, etc. In order to be sure, it can be consumed after a day or two, the acidity level was determined using Phenolphthalein solution and Sodium hydroxide in three different samples, A, B and C (plain palm wine, palm wine with Sacoglotis gabonensis and palm wine with Elaeis Guinensis respectively. In day one the acidity level stood at a pH of 4.33 in all three samples. In day two and three, sample B had the highest level of acidity. For microbial growth, sample A was the highest with 4.8x107 UFC/ml; in day two the total microbial growth almost went to zero while in day three, it stood at 3.94x108 UFC/ml. For yeast/fungi, day one sample ‘A’ still had the highest with 2.9x106 UFC/ml, day two resurfaced very little while by day three Samples resurfaced. Staphylococcus aureus stood at 0 UFC/ml in all three samples in day one, day two, it surfaced in all three samples, though very high in sample B Compared to other samples; in day three, it stood very high in sample A; Salmonela, E. Coli and Coliform stood at 0 UFC/ml in all three sample for 3 days. The conclusion Drawn is that the use of these preservatives to prolong the storage of palm wine was far-fetched because microbes still manifested in the supposedly preserved palm wineItem The Nutritional Knowledge of Pregnant Women Attending Wamy Health Center of the Health District of Tillabéri, Niger(Ms. M. B. Mondal, 2025-04) Lawaly, MM; karim, MIA.Aims: to assess the nutritional knowledge of pregnant women attending antenatal consultation at Wamy health center of the health district of Tillabéri. Study Design: This is a cross-sectional study. Place and Duration of Study: Wamy Health Center, Health District of Tillabéri, Niger republic, from August to September 2022. Methodology: We randomly selected 60 pregnant women admitted for antenatal consultation. Semi-structured questionnaire that was developed for the purpose have permitted to collect information concerning the sociodemographic characteristics and nutrition knowledge of admitted pregnant women. Results: The results showed that majority of the mothers (96.7%) were unaware of the nutritional requirements during pregnancy which include knowledge about food sources of macronutrients and micronutrients. Most of them were recorded to be aware of the benefits of maternal diets during pregnancy (85%) and on the growth and development of fetus (80%). Conclusion: Findings highlight the knowledge gap on nutrition that exists in antenatal mothers attending Wamy health center of the health district of Tillabéri. Therefore, nutrition advice as an integral part of the antenatal nutritional counseling should be reinforced and intensified within the maternity unit of the health center in order to effectively address this issue.Item Assessment of Nutritional Status and Associated Factors in Children Aged 0-5 Years in Buea Locality, of the South West Region of Cameroon(Ms. M. B. Mondal, 2025-04) Mary, AN; Gillian, A; Fidelis, E; Samuel, M; Rene, T; Ule, SI.Malnutrition among children under five remains a critical public health challenge in Buea, Cameroon, exacerbated by socio-economic disparities, inadequate feeding practices, and limited healthcare access. This is a cross-sectional and descriptive study that took place from January 2025 to March 2025. Using Cochran formular to calculate the sample size, random sample of 300 children aged 0 to 5 in Buea and their guardians was carried out taking into consideration ethical considerations. Anthropometric parameters and structured questionnaires of children were measured, socio-demographic data of guardians and children's eating habits were collected, association between socio-demographic factors, dietary practices and malnutrition were identified. The results showed that 50% were well-nourished, while 33.33% and 16.67% experienced moderate and severe malnutrition, respectively. Key determinants included low household income, maternal education, and irregular meal patterns. The findings underscore the urgent need for targeted interventions, including community-based nutrition programs, improved food security, and parental education, to mitigate malnutrition and its long-term consequences on child development.Item Revolutionizing Agriculture: Exploring the Potential of Hydroponics for Global Food Security(Ms. M. B. Mondal, 2025-04) Dahiya, U; Shweta; Kumar, M; Shubham; Kaushal, S.Sustainable agricultural solutions are urgently needed as population?growth, urbanization and climate change exerting huge pressure on the global food systems. Therefore, hydroponics can be an effective alternate for growing plants without the use of soil, as it has showed good results in terms of on season and off season crop yields by efficient resource utilization. This review discusses how hydroponics can contribute to food security, water scarcity and urbanization and also considering its historical development, technological advancement and comparative benefit against traditional agriculture. Hydroponics, as opposed to traditional agriculture, uses less land, no soil, prevents soil degradation and requires fewer pesticides or herbicides and thus it is suitable for both rural and urban areas. Nonetheless, obstacles like sizable upfront expenses, advanced technical requirements and energy use limit their potential. Hydroponic methods like Nutrient Film Technique (NFT), Deep Water Culture (DWC) and aeroponics utilize automation, Internet of Things (IoT) and LED lightings to provide the favourable growing conditions to plants and also save up to 90 per cent of water along with yield maximization. Present review highlights the hydroponics promise as a means?to bolstering future food security as the crops can be grown year-round and is less dependent on environmental conditions compared to traditional agricultural crops. The challenges of advancements in renewable energy integration and scalable systems persist, and thus, holding promise?for a sustainable food supply in the future. Therefore, hydroponics can be an effective technique under aqua-agricultural system in term of round the year crop production and less dependency in soil based resources. Sustainable agricultural solutions are urgently needed as population?growth, urbanization and climate change exerting huge pressure on the global food systems. Therefore, hydroponics can be an effective alternate for growing plants without the use of soil, as it has showed good results in terms of on season and off season crop yields by efficient resource utilization. This review discusses how hydroponics?can contribute to food security, water scarcity and urbanization and also considering its historical development, technological advancement and comparative benefit against traditional agriculture. Hydroponics, as opposed to traditional?agriculture, uses less land, no soil, prevents soil degradation and requires fewer pesticides or herbicides and thus it is suitable for both rural and urban areas. Nonetheless, obstacles like sizable upfront expenses, advanced technical requirements?and energy use limit their potential. Hydroponic methods like Nutrient Film Technique (NFT), Deep Water Culture (DWC) and aeroponics utilize automation, Internet of Things (IoT) and LED lightings to?provide the favourable growing conditions to plants and also save up to 90 per cent of water along with yield maximization. Present review highlights the hydroponics promise as a means?to bolstering future food security as the crops can be grown year-round and is less dependent on environmental conditions compared to traditional agricultural crops. The challenges of advancements in renewable energy integration and scalable systems persist, and thus, holding promise?for a sustainable food supply in the future. Therefore, hydroponics can be an effective technique under aqua-agricultural system in term of round the year crop production and less dependency in soil based resources.Item Influence of Different Packing Materials on Quality Parameters of Jackfruit Based Blended Fruit Leasther during Storage(Ms. M. B. Mondal, 2025-04) Reddy, MS; Lakshmi, KS; SivaPrasad, M; Balakrishna, M.The primary goal of this study was to assess various packaging materials for their effectiveness in preserving the quality of jackfruit based blended fruit leather throughout storage. Jackfruit, Guava and Pineapple blended fruit leather was prepared by blending their pulp at ratio 60:20:20. During storage, 0.1% potassium meta-bisulphite (KMS) was incorporated into the pulp. The jackfruit based blended fruit leather (60:20:20) was packed in different packing materials i.e., butter paper, aluminium foil, low density polyethylene, polypropylene with and without vacuum packaging up to 90 days. The blended fruit leather packed in aluminium foil with vacuum packaging showed better results in quality attributes with TSS, pH, moisture content, titratable acidity, ascorbic acid, total sugars and total phenols during the storage period.Item Nanoemulsions as Carriers of Bioactive Compounds in Functional Foods: Preparation and Application(Ms. M. B. Mondal, 2025-01) R, P; GM, V; Srilatha, P; Pandey, H.Nanoemulsions, characterised by their small droplet size and kinetically stable colloidal systems, are gaining widespread attention in the food industry. Their composition and structure can be precisely tailored to encapsulate and deliver bioactive lipophilic compounds effectively. In recent years, there have been significant advancements in the development of nanoemulsions, employing various approaches to achieve specific functional properties. These nanoemulsions play a pivotal role in preserving and enhancing the functionality and stability of bioactive components such as vitamins, antioxidants, proteins, lipids, and carbohydrates in functional foods. By encapsulating bioactive chemicals, nanoemulsions act as carriers that protect sensitive compounds from processing conditions, offering a viable solution for the challenges posed by conventional processing methods. Their small droplet size facilitates improved bioavailability and absorption of these bioactive compounds, ensuring enhanced nutritional benefits for consumers. This review explores the recent studies in nanoemulsion development, highlighting diverse approaches and their functional properties. Emphasis is placed on the applications of nanoemulsions in food products, their role in encapsulating nutraceutical compounds, and their use as edible coatings in food packaging materials. The overarching goal is to underscore the transformative impact of nanoemulsions on the food industry, paving the way for novel and innovative food products with improved functionality and stability.Item Innovations in Spray Drying Technology: Enhancing Food Processing and Nutritional Preservation(Ms. M. B. Mondal, 2025-04) Shubhashish, S; Kumar, S; Rajput, R.Spray drying is an unprecedented technique in the food industry which involves conversion of liquid foods into stable powdered form, allowing enhanced transportability, solubility and stability of temperature-sensitive bioactives. It involves atomization of liquid feed into fine droplets which are rapidly dried by hot air. One of the biggest advantage of this method is its ability to preserve nutrients like vitamins, antioxidants and probiotics because of which this technique is widely applied to dairy products, fruit and vegetable powders, flavour encapsulations and nutraceuticals. For the effective encapsulation and controlled release, it is very essential to select suitable wall materials like gum Arabic and maltodextrin. Compatibility with core materials, emulsification, solubility and viscosity are some of the factors upon which the quality of products depend. Efficiency of the technique is influenced by certain parameters like air temperature, feed composition and method of atomization. Many advancements like nano and electrostatic spray drying have helped in improving precision, energy use and minimizing thermal damage. Computational modeling and real-time monitoring optimize the drying conditions. Though spray drying technology has many benefits,high energy demand and degradation of heat sensitive ingredients are few challenges which require further research and optimization.Item Role of Dietary Fibre on Human Health and Nutrition(Ms. M. B. Mondal, 2025-04) Rana, S; Jindal, M; Rajput, R.Dietary fibre is one of the most important ingredients in fruits & vegetables, it?aids digestion and metabolism. It’s an indigestible material that reaches your small intestine and?ferments in your colon, promoting a healthy microbiome. There are three types of fibre: soluble,?insoluble and functional. Soluble fibre from foods such as oats, legumes and fruits creates a gel-like substance that slows the digestive?process and can help manage blood sugar and cholesterol. Insoluble fibre, found in whole grains, nuts and vegetables, adds bulk to stool-making bowel movements more frequent and reducing constipation. Functional fibre contributes?to digestive and metabolic health. In addition to improving digestion, fibre reduces the risk of heart disease, type 2 diabetes, obesity and colon cancer. When it’s digested by bacteria?in our guts, fibre creates short-chain fatty acids (SCFAs) such as acetate, propionate and butyrate, which reduce inflammation and boost immune functioning. These are examples of foods that would provide you with high-quality fibre but global fibre intake is still less than?the World ealth Organitation (WHO) recommended 25 grams per day. Its lack puts one at risk of digestive disorders (Irritable Bowel Syndrome (IBS), constipation, etc.), insulin resistance and chronic diseasesToo much fibre with low water intake?can cause bloating or poor absorption of minerals. Newer research connects fibre with mental health through the gut-brain axis?and may help lower the risk of anxiety, depression and neurodegenerative diseases. Because of?these reasons raising the awareness promoting the consumption of whole foodstuffs and escalating the development of functional food products with appropriate fibre contents are needed for better human health worldwide. This paper aims to aims to provide indepth analysis of effects of the role of dieatary fibres on human nutrition and dietics.Item Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review(Ms. M. B. Mondal, 2025-04) Singh, K; Anjali; Rajput, R.Innovations for the bakery market are for healthier and functional foods (e.g., Peas, lentils and other fibers like psyllium) which are driven?by taste and rethinks of the health of the product. Conventional baked goods are predominantly dependent on refined wheat flour, which is devoid of important nutrients?including dietary fiber, high-quality protein and micronutrients. In addition, many alternative flours (ex: vegetable, legume and millets based?flours) are being added to improve the nutritional profile. The review discusses?the effect of alternative flours, particularly carrot, beetroot, sweet potato, millet and legume-based flours, on the nutrition profile, functional characteristics and sensory properties of baked products (bread, biscuits, cookies and cakes). Studies show that these alternative flours increase protein content, fiber levels, antioxidant capacity and overall availability?of bioactive compounds. Furthermore, enriched bakery products can convey health?benefits like favoured digestion, improved glycemic control and higher micronutrient intake. Research indicates that these nutritional Improvements can be achieved while maintaining desirable sensory qualities and texture. The review highlights the potential of flour fortification strategies to create bakery products that meet modern health expectations.Item Review on Innovative Smart Packaging Solutions for Seafood Preservation(Ms. M. B. Mondal, 2025-04) Manaswini, C; Dhanapal, K; Sravani, K; kumar, GP; Kahar, GS.Innovative techniques are used into smart packaging to promote food preservation, guaranteeing longer freshness, increased safety, and less waste. This strategy optimizes food quality and streamlines supply chain operations by combining intelligent, active, and connected packaging technologies. Time-temperature indicators (TTIs), oxygen scavengers, biosensors, radio-frequency identification (RFID) devices, and internet-connected digital platforms for real-time monitoring are important technologies. For extremely perishable goods like seafood, which degrade quickly because of their high protein and moisture content, these improvements are especially important. Smart packaging reduces food waste, improves traceability, and guarantees adherence to strict food safety rules by facilitating real-time tracking and quality assessment. An important step toward effective and sustainable food supply chain management is this technical development.Item Effects of Storage on the Crude Fiber, ?-Carotene and Iron Content of Cookies Made with Wheat Flour, Pumpkin Flour, and Pumpkin Seeds Flour Blends(Ms. M. B. Mondal, 2025-04) Sunil; Chauhan, N; Pal, R; Singh, V; Satyartham; Chaudhary, V.The present study aimed to determine the effects of storage on the crude fiber, ?-Carotene and Iron Content of Cookies made with wheat flour, pumpkin flour, and pumpkin seeds flour blends. Consumers believe that foods contribute directly to their health. Today foods are not intended to only satisfy hunger and to provide mandatory nutrients for humans but also to retain nutrition-related diseases and improve physical and mental well-being. Experiments were conducted to development, quality evaluation and storage stability of cookies made from wheat flour, pumpkin flour and pumpkin seed flour. The cookies were formulated by taking different proportion of flours in the ratio of (T100) 100:0:0, (T1) 90:7.5:2.5, (T2) 80:15:5, (T3) 70:20:10 and (T4) 60:25:15 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packedin high density polyethylene (HDPE) and stored at room temperature from 0 to 120 days for quality evaluation. After preparation of cookies various chemical and nutritional properties were determined, i.e., crude fiber, ?-carotene and iron content during storage.Item Nutritional Characteristics of Orange Flesh Sweet Potato, Sprouted African Locust Bean Seed and Wheat Flour Based Doughnut Pastry and Its Effect on the Biochemical Profile of Albino Rats(Ms. M. B. Mondal, 2025-04) Ape, S; Nezuami, N.The study evaluated the nutritional profile and effect of orange flesh sweet potato-African locust beans seed-wheat flour on the biochemical profile of Wister albino rats. Standard methods were used in raw materials preparation and analyses. Experimental samples were formulated from orange flesh sweet potato, sprouted African locust beans seed and wheat flour based on the following ratios: 100:0:0, 65:5:30, 60:10:30, 55:15:30 and 50:20:30 respectively. A total of 25 male Wister albino rats were randomly divided in 5 groups and were daily fed with formulated and control diet for twenty-one (21) days. After which blood samples were collected for clinical nutrition analyses after the feeding period. The inclusion of sprouted locust beans seed and wheat flour in orange fleshed sweet potato improved the nutritional profile as indicated by increase in protein (6.32-12.31%), ash (1.99-2.48%) and fat (22.85-28.30%). The moisture (6.86-8.05) and fibre (2.55-3.08%) also increased while carbohydrate (45.75-61.98) decreased. The study showed increase in all the minerals (Iron, Zinc, Potassium, Calcium and magnesium) analyzed. The inclusion of sprouted African locust beans seed and wheat flour in orange flesh sweet potato resulted to increase in feed consumption (29.23-51.44g) and weight gain (10.06-14.44g). Sprouted African locust beans and wheat flour inclusion in orange flesh sweet potato had significant effect on the serum and lipid profile of experimental rats fed with the flour diet. Serum total protein (7.13-7.89 g/dL), Albumin (4.56-5.01g/dL), globulin (2.35-2.99g/dL) and High-density lipoprotein (39.99-45.21 mg/100g) increased while Total cholesterol (72.40-82.88 mg/dL) triglycerides (58.21-66.65mg/dL) and low-density lipoprotein (20.37-25.21mg/dL) decreased. The study showed that all the lipid profile parameters were within the acceptable range. The study established that the inclusion of sprouted African locust beans seed and wheat flour inclusion in orange flesh sweet potato can improve the nutritional profile of orange fleshed sweet potato without negative effect on health.Item Sustainable Protein Alternatives: Exploring Plant-Based, Microbial and Novel Protein Sources(Ms. M. B. Mondal, 2025-04) Kumar, R; Thomas, RR; Rajput, R.Population growth, changes in diets and sustainability issues support the global demand for protein. Animal-based protein sources are responsible for substantial amounts of greenhouse gas emissions, deforestation and water wastage, urging the assessment of sustainable alternatives. Plant proteins, extracted from soy, peas, lentils and other legumes, have a smaller carbon footprint and health advantages less saturated fat and cholesterol. Laboratories are creating proteins from microbes, algae and insects and lab-grown meat, with all sorts of pros and cons about each medication. Screens have been developed for alternative proteins like corn starch, wheat starch, pea starch, potato starch, etc. Machines such as high moisture extruders, fermenters and extractors have developed and improved their capabilities, which has decreased their cost over time. The system cost is increased, but the product quality, functionality and palatability have improved, making it comparable to animal-based sources. But challenges remain in the form of consumer acceptance, expensive manufacturing processes and regulatory?complexities that continue to slow their mass-production implementation. Combating these challenges may take multiple forms, from researching better protein in terms of quality and digestibility, to policy changes that promote new protein marketplaces, to consumer?education around environmentally and health beneficial protein selections. To fulfil the nutrition needs of a global population in an ecologically-friendly manner moving forward, the food?systems will need to include plant-based and novel sources of protein. For those who hear of alternative proteins and think it is a far-off trend over the?horizon, an insufficient presence to solve large-scale hunger and climate challenges, think again. The current study examines the options,?advantages and drawbacks of alternative proteins, a field that requires ongoing investigation and policy framing to help define the course of the global nutrition narrative.Item Breastfeeding and Electronic Cigarettes: A Health Perspectives(Ms. M. B. Mondal, 2025-04) Ciampo, LAD; Ciampo, IRLD.Breastfeeding practiced exclusively and/or complemented with other foods is the best practice to be adopted for the infant, since it also offers benefits to the mother, family and the entire society. However, occasionally milk can be a vehicle for transmitting harmful substances to the child, as is the case with mothers who smoke. In recent decades, there has been a large increase in the use of electronic cigarettes, whose components can be found in breast milk, mainly nicotine. Smoking is a major global public health problem and, currently, electronic cigarettes have attracted many new smokers, with increasing prevalence among younger people. Among other effects nicotine can cause bronchospasm, tachycardia, hypersecretion in bronchial tree, increased cardiac contractility and blood flow in the coronary arteries, nausea, vomiting, agitation and tremors. This article presents the main characteristics of electronic cigarettes and the nicotine and its effects on the mother and child's body, also discussing some measures to protect health and reduce the habit of using electronic cigarettes.Item Determinants of Food Insecurity in the Sundarbans: Multinomial Logit Approach Apropos the Food Insecurity Experience Scale(Ms. M. B. Mondal, 2025-04) Samadder, S; Lal, SP; Prakash, S; Singh, KM.Aims: This study examines socio-economic and demographic determinants of food insecurity in the Sundarbans region using a multinomial logistic regression model, aiming to identify key determinants of food insecurity levels. Study Design: A cross-sectional analytical study employing multinomial logistic regression to assess categorical predictors of food insecurity. Place and Duration of Study: Data were collected over six months (January 2024–December 2024 at regular intervals) across 11 blocks in South and North 24 Parganas, such as Gosaba, Basanti, Kakdwip, and Sagar. Methodology: Structured interviews with 300 randomly selected respondents representing diverse livelihood groups provided socio-economic and environmental data, including household income, cultivated land, indebtedness, and extension services participation. Food insecurity was categorized into food secure, moderately food insecure, and food insecure, and analyzed via multinomial logistic regression. Results: The model demonstrated 80.9% overall predictive accuracy, correctly classifying 78.9% of food-secure households, 91.7% of moderately food-insecure households, and 39.5% of severely food-insecure households. Protective factors like cultivated land access, household education, and social capital mitigated food insecurity, while indebtedness and skipped meals increased food vulnerability. Agricultural extension services and in-kind transfers were effective interventions for food insecurity. Pseudo R-squared values (Nagelkerke: 0.663) confirmed explanatory strength. A one-unit increase in cultivated land reduced food insecurity odds by 91.3% (OR, 0.087; 95% CI 0.020–0.384, p<0.001). Policy Implications: The findings offer actionable policy insights to enhance food security in vulnerable regions. Conclusion: Combating food insecurity in the Sundarbans requires integrated strategies improving land access, debt alleviation, education, and social networks, alongside sustainable practices, ensuring equitable food systems.Item Effect of Chitosan-based Edible Films on the Sensory and Microbial Quality of Ready-to-Eat Paneer during Storage(Ms. M. B. Mondal, 2025-01) T S, AA; Santhosh, AV; M, V.Aims: The aim of the study is to find the effect of chitosan-based edible films on the sensory and microbiological characteristics of ready-to-eat paneer during storage at ambient and refrigeration temperature. Study Design: This study was experimental and conducted in a lab. Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, between October 2022 and July 2023. Methodology: The ready to eat paneer prepared with 5 % fructooligosaccharides, 40 % sugar and 15 % orange juice will be aseptically wrapped with chitosan based edible film made of 1.5% chitosan and 0.75% glycerol. The product will be analysed at both ambient temperature (27±1°C) with 1days interval and refrigeration temperature (4±1°C) with 3 days interval. Sensory analysis by 9-point hedonic scale and microbial analysis of standard plate count, coliforms count, yeast and mold count were assessed. ANOVA was the method used for statistical analysis, and the significance between the control and sample was assessed using a critical difference (CD) at a 5% significance level. Results: The sensory attributes ratings of the control paneer and edible chitosan film packed ready to eat paneer samples are non-significant (P>0.05) to each other and decreased consistently throughout storage at both conditions. Throughout storage, the coliform count was undetectable. The initial yeast and mold count of the chitosan film-packed ready-to-eat paneer was 0.48 log?? cfu/g, and the standard plate count was 2.30 log?? cfu/g. Both counts increased during storage but remained significantly (P<0.05) lower than those in the control paneer. Conclusion: The storage studies revealed that control paneer can be stored for 1 days at ambient temperature and 6 days at refrigeration temperature without any spoilage and chitosan film packed ready to eat paneer can be stored for 2 days at ambient temperature and 9 days at refrigeration temperature without any spoilage.