Background: Rising global health concerns and diet-related non-communicable diseases have intensified interest in functional foods. Finger millet [Eleusine coracana (L.) Gaertn.] and barnyard millet (Echinochloa frumentacea) offer high dietary fiber and micronutrients, while moong dal (Vigna radiata (L) provides plant-based protein. This study aimed to develop a multi-millet pancake premix from finger millet, barnyard millet, moong dal, blended with flax seeds, pumpkin seeds, sunflower seeds, milk powder, cocoa powder and sugar for nutritionally enhanced products. Methods: Three preliminary flour combinations were optimized using sensory analysis with a 9-point hedonic scale. The resulting multi-millet premix was analyzed for nutritional properties. Accelerated shelf-life testing was conducted at 40±2°C and 75±5% relative humidity for sixty days. Result: The optimized multi-millet premix contained per 100 g: 13.04 g protein, 78.05 g carbohydrates, 3.35 g fat, 3.24 g ash, 2.24 g crude fiber, 0.02% saturated fatty acid, 1.28% monounsaturated fatty acid and 0.96% polyunsaturated fatty acid. Total energy was 394.5 kcal. Stability testing under recommended cool, dry storage conditions demonstrated a shelf life of 6 months, with all critical quality parameters remaining within acceptable specifications throughout this period. The formulated multi-millet premix demonstrated a favorable nutritional profile and sensory acceptability, with confirmed stability. Characterized by high protein content and supplemented with PUFAs from oilseeds, it represents a healthier nutritional alternative to conventional carbohydrate-based staple foods.

Background: Amaranth is a fast-growing, gluten-free pseudo-cereal notable for its high protein, dietary fiber, healthy fats and essential minerals. This study aimed to investigate the impact of various pretreatments on the nutritional composition, antinutritional components, colour and functional attributes of amaranth flour. Methods: Amaranth grains underwent soaking, roasting and germination treatments. The resulting flours were analysed for proximate composition, mineral content, antinutritional factors, colour characteristics and functional properties. Result: Pretreatments significantly affected amaranth flour composition. Soaking slightly increased protein (16.63%) and carbohydrates (62.17%) while reducing moisture, fat, fiber and ash. Roasting raised carbohydrates (69.5%) but decreased other nutrients, whereas germination enhanced protein (17.62%) and fiber (6.39%) with moderate moisture. Minerals such as Ca, K, Mg, Fe and Zn were highest in germinated flour, while P, Fe and Zn increased with roasting. All treatments reduced tannins and phytic acid, with germination being most effective. Soaking increased lightness (L*), roasting increased redness (a*) and yellowness (b*) and both roasting and germination improved functional properties water absorption, solubility and oil absorption while lowering bulk density. Germination proved to be the most effective pretreatment, as it improved nutritional content, decreased antinutritional factors and enhanced functional properties, highlighting its suitability for producing nutrient-dense amaranth flour for various food uses.

Background: The growing demand for functional and health-oriented snack foods has encouraged the development of nutritionally improved traditional products. Multigrain sev offers significant potential for enhancement through the incorporation of bioactive ingredients such as mushroom powder. However, limited studies have focused on its systematic formulation and quality evaluation. Therefore, the present research aimed to formulate, standardize and assess the quality characteristics of mushroom-enriched multigrain sev to develop a functional snack aligned with modern consumer preferences. Methods: In this laboratory-based product development study conducted during the academic year 2024-25, multigrain sev was standardized through preliminary trials. Chickpea flour was partially replaced with soy flour at 15%, 20% and 30% to optimize incorporation. Subsequently, mushroom powder was added at 5%, 10% and 15% as a substitution for chickpea flour. The developed formulations were then evaluated for quality attributes. Result: The investigation led to the identification of the most acceptable formulation among the developed samples. Sample 3, containing 15% mushroom powder, was found to be superior in overall acceptability. It was distinguished by its pronounced umami flavor, enhanced crispiness and improved nutritional profile, including 26.74% protein and 4.7% dietary fiber with moderate fat content. The findings contribute to the development of a nutritionally enriched functional snack with improved sensory and compositional attributes.

Background: Iron deficiency anemia (IDA) remain highly prevalent among tribal girls and women in remote regions of India more than others. This issue arises from limited access to iron rich foods, low dietary variety and poor nutrient absorption. The present study aimed to develop and evaluate a culturally acceptable, iron rich functional food called “Megh Laddoo”. Method: Ragi (finger millet), bay berry (Myrica esculenta), sesame seeds and Bengal gram were used to formulate three variants (VRI, VR-II and VR-III). The formulations were prepared with ragi to sesame seeds ratios of 1:1, 2:1 and 3:1, respectively. Sensory evaluation (9 point hedonic scale) identified VR-III as the most acceptable variant (8.6/10). The selected variant was named ‘Megh Ladoo’ and was subjected to further nutrient analysis, shelf-life assessment and cost evaluation. Result: Megh Laddoo (VR-III) provides 367.52 kcal energy, 10.52 g protein, 8.96 g dietary fibre, 204 mg calcium and 18.10 mg of iron, per 100 g, meeting about one-third (57%) of the ICMR daily iron requirement for adolescent girls. Microbial analysis confirmed that Megh Laddo is safe for consumption for up to two weeks. At Rs.9 for 30 g serving, it is accessible to economically disadvantaged sections of the population. Thus, Megh Laddoo could increase iron intake and improve health outcomes for tribal girls and women, highlighting culturally relevant food based solutions to tackle IDA in hilly areas with limited resources.

Background: Clinical mastitis is one of the most important diseases in dairy cattle. This research aimed to assess the prevalence and risk factors of clinical mastitis, as well as to estimate their impact on the zootechnical performance of dairy cows. Methods: The data was collected from 1134 lactations among 288 cows with clinical mastitis during the reference lactation, between 2019 and 2022. Result: The prevalence of clinical mastitis was 12.2% and this increased with the parity. The cows in 2nd, 3rd and 4th lactation had prevalence rate of 10.7%, 12.3% and 18.8% respectively, compared to 7.3% in cows during their 1st lactation (P less than 0.05). Similarly, the incidence of clinical mastitis varied significantly with the calving season and the calving year (P less than 0.01). The clinical mastitis had a significant impact on reproductive performance; including days open (DO), conception rate at first service (CRF) and services per conception (SPC) (P less than 0.05). Furthermore, clinical mastitis had a significant negative impact on the dairy production performances (P less than 0.05). The cows with mastitis produce 321.2 liter of milk and 19.1 kg of fat, less than the cows that had no evidence of mastitis. In conclusion, Clinical mastitis continues to have a negative impact on the performance of dairy cows. It is recommended to support research for the development of new tools for early diagnosis and treatment of the disease in Algeria.

Background: Paneer is traditionally produced by acid coagulation of milk followed by manual pressing, a method that is labour-intensive, inconsistent and susceptible to nutrient losses. To overcome these limitations, the present study explores a reverse centrifugal expulsion approach as a hygienic and mechanized alternative for whey removal and paneer formation. Methods: A semi-automatic reverse centrifugal expulsion prototype integrating a controlled and insulated heated processing vessel with agitator, controlled acid dosing unit and centrifugal pressing assembly was developed. The effects of coagulation temperature (70-80°C, 3 levels), rotation speed (235.3-289.6 RPM, 4 levels) and pressing time (3-5 min, 3 levels) on paneer yield and composition were investigated using an I-optimal response surface design with 30 runs. Statistical modelling and numerical optimization were performed to maximise product yield using Design Expert 13.0.5.0 software and analyse process-response relationships. Result: Coagulation temperature and rotation speed significantly influenced paneer yield, moisture, fat and total solids (p less than 0.01), whereas pressing time had a limited effect. Higher temperatures and speeds reduced yield and moisture but improved fat and solids retention due to compact curd structure. The models showed strong predictive accuracy (R² greater than 0.86) with non-significant lack of fit. Optimal conditions (70°C, 235.3 RPM, 3 min) achieved maximum yield with high reproducibility (desirability = 0.962), demonstrating the method’s industrial potential.

Background: Sustainable Consumption Behaviour (SCB) has emerged as a critical area of inquiry as nations strive to align development goals with ecological responsibility. This paper investigates the underlying behavioural mechanisms that drive SCB for food products among urban consumers in the Delhi National Capital Region (NCR), a rapidly developing metropolitan hub in India. Methods: The study conceptualizes SCB through determinants ranging from environmental value orientations to contextual and economic considerations. A structured questionnaire was administered to 785 respondents and analysis was conducted using Partial Least Squares Structural Equation Modelling (PLS-SEM) in SmartPLS 4. The methodological approach incorporated comprehensive reliability and validity checks, along with hierarchical model assessment. Result: The findings highlight complex interrelationships among the determinants of SCB, underscoring how urban consumers integrate environmental concern with economic practicality when making food-related decisions. The study provides empirical insights valuable for policymakers and agri-food stakeholders aiming to strengthen sustainable consumption patterns and promote responsible food systems in India.

Background: This study aims to optimise the levels of safflower petalsin traditional Indian basundi and assess sensory and physico-chemical properties. Basundi is a traditional, concentrated and sweetened whole milk product having sweetish caramel and pleasant aroma, light to medium brown colour, thick body and creamy consistency with or without soft-textured flakes that are uniformly suspended throughout the product. Basundi was prepared using buffalo milk standardized to 6% fat; safflower petals in flakes form were added at varying levels (0.2%, 0.4%, 0.6%, 0.8%). Methods: Sensory evaluation (9-point hedonic scale) and physico-chemical tests (pH, acidity, moisture, total solids, fat, protein, ash, carbohydrate, fibre, colour index) were performed. Flakes form and addition at 50% volume reduction stage maximised sensory acceptability. Result: The sensory score for (0.4% safflower) matched or exceeded the control in colour, flavour, body, texture and mouthfeel. Physico-chemical analysis showed increased total solids from (42.33 to 53.53), protein (8.10 to 8.32), ash (1.41 to 1.72) and carbohydrate (21.07 to 23.57) with increasing petal level; moisture decreased from (57.67 to 47.47), pH (6.48 to 5.80) and titratable acidity rose from (0.39 to 0.54). Basundi enriched with 0.4% safflower petals offers improved sensory and nutritional characteristics without adverse effects and can serve as a cost-effective alternative to saffron.

Background: The increasing interest in functional fermented dairy products has intensified research on lactic acid bacteria (LAB) as potential probiotics. Kefir, a symbiotic matrix of LAB and yeasts, represents a rich source of probiotic microorganisms, yet limited data exist on strains isolated from Indonesian goat milk kefir. Exploring the molecular identity and probiotic traits of these local isolates can contribute to the development of novel functional dairy cultures suited to regional production systems. Methods: Sixteen LAB isolates were procured from Indonesian kefir grains sub-cultured in goat milk and evaluated for probiotic characteristics. Molecular identification was conducted via 16S rRNA sequencing and in vitro experiments assessed acid and bile salt tolerance, carbohydrate utilization with 4% inulin and antibacterial efficacy against Staphylococcus aureus, Escherichia coli and Salmonella Typhi. Statistical analysis was conducted to ascertain strain-level variations in probiotic characteristics. Result: Twelve isolates were successfully identified, including eight Lactiplantibacillus plantarum and four Lactobacillus plantarum strains. Strains AN and QF showed high acid tolerance ( greater than 50% survival at pH 2.0 for 90 min) and strain NT exhibited strong bile salt resistance up to 1.5% (log 6.5 CFU/mL). All isolates metabolized inulin as the sole carbon source and inhibited pathogenic bacteria with inhibition zones of 3.7-6.0 mm, the strongest against S. aureus. L. plantarum strains obtained from goat milk kefir exhibited strong probiotic properties, validating their suitability as starting cultures for functional dairy fermentation and as possibilities for industrial probiotic formulations.

Background: Dates play an essential role in the Libyan diet, particularly during Ramadan. As a result, there is considerable emphasis on ensuring that these dates are free from contaminants, especially nitrates, which are prevalent pollutants in food items. Therefore, this study aimed to evaluate the nitrate contents and the potential health risks associated with their consumption by adults and teenagers in various date varieties commonly consumed in Libya. Methods: A total of sixteen date varieties, mainly gathered from southern Libya, were tested. The findings reveal that the average nitrate content in the date samples ranged between 498.66±135.35 mg/kg in the Tafsert variety and 1147.02±287.97 mg/kg in the Tagayat variety. To determine the potential health risks and safety of these dates, we assessed the Estimated Daily Intake (EDI), Acceptable Daily Intake (ADI) and Hazard Quotient (HQ). Result: The results indicate that the EDI, ADI and HQ values remained below the thresholds established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The EDI for nitrates was observed to range from 0.34 to 0.77 mg/kg body weight (bw)/day for adults and from 0.45 to 1.04 mg/kg bw/day for teenagers, while the acceptable limit is defined at 3.70 mg/kg bw/day. However, the findings also suggest that teenagers are more susceptible to nitrate levels in dates than adults. Therefore, the amount of dates consumed does not represent a risk to consumers. Additionally, the calculated HQ values for adults and teenagers varied from 0.21 to 0.48 and from 0.28 to 0.65, respectively. Since these HQ values are below 1, they indicate a low level of health risk for consumers.