The consumption of gluten‐free corn cookies is becoming very popular among nonceliac and celiac individuals. However, the absence of gluten and other nutrients in corn generally leads to cookies of lower quality in terms of nutritional value, texture, colour, and shelf life. To improve the quality characteristics of corn cookies, this study investigated the effect of incorporating an underutilised herb (Urtica dioica L. leaves) on its nutritional and physical properties. Stinging nettle leaf flour was incorporated at different levels (5%, 10%, 15%, and 20%) and compared with a control (100% corn cookies). The storage stability of the formulated corn cookies was also investigated at room and frozen (−18 ± 2°C) temperature. The incorporation of stinging nettle leaf flour increased (p < 0.05) the ash and protein content of corn cookies from 0.32% (control) to 2.56% (20% stinging nettle leaf flour incorporation) and 6.44% (control) to 21.52% (20% stinging nettle leaf flour incorporation), respectively. After in vitro starch digestion, the total phenolic content (TPC) and antioxidant activity (AA) also increased approximately 27 and seven times, respectively, and the estimated glycaemic index (GI) (eGI) decreased (p < 0.05) from 48.60% (control) to 33.18% (20% stinging nettle incorporated). Shelf life characteristics (water activity, peroxide value (PV), and microbial count) of formulated corn cookies were within acceptable limits for human consumption upon storage for 6 months. The findings indicated that stinging nettle leaves could serve as a potential food ingredient in gluten‐free bakery products, particularly where low GI foods are desirable.

The study investigated the technofunctional properties of Urtica dioica L. leaf flour and its effect on the pasting, physical and sensory characteristics of gluten‐free rice waffles. Compared with commonly used gluten‐free rice and corn flour, Urtica dioica L. leaf flour had the lowest swelling capacity (2.71 mL), oil absorption capacity (89.55%) and water activity (0.31), and the highest nitrogen solubility index (20.85%), foaming capacity (13.91%) and stability (93.66%). Its Carr’s index, Hausner’s ratio and angle of repose were 20.05%, 1.24° and 32.76°, respectively, which indicated a fair flowability. In addition, the incorporation of nettle leaf flour did not affect ( p > 0.05) the fat and starch contents of waffles, but significantly ( p < 0.05) increase the ash, protein, fibre, total phenolic, antioxidant and total flavonoid contents. The peak and trough velocity significantly decreased about 876 times and 1022 times in the 20% nettle‐incorporated waffle mix, respectively. Although this decrease indicated a lesser ability for nettle‐incorporated waffle mixes to absorb water, the breakdown viscosity (ranging from 644.71 cP to 352.0 cP) showed that the formed paste, and subsequently the cooked waffles, could resist disintegration and became stable against increasing cooking temperature and shear forces. Furthermore, the sensory test indicated no significant ( p > 0.05) difference in the sweetness and overall liking of all formulated waffle samples; however, attributes such as appearance, aroma, flavour, bitterness, mouthfeel and aftertaste slightly varied when compared with the control (100% rice waffles). The findings revealed promising characteristics of Urtica dioica L. leaf flour as a low‐cost natural functional food ingredient, particularly in gluten‐free bakery products. The study offers novel insights into gluten‐free food formulations and contribute to the development of technofunctional nettle leaf flour for the food industry.

Global demand for plant-based proteins is rapidly increasing, driven by sustainability concerns and health-conscious consumer preferences. In this context, African nightshade ( Solanum scabrum ), an underutilized leafy biomass rich in protein, represents a promising alternative protein source. This study investigated the influence of alkaline extraction followed by isoelectric precipitation (AE-IP), ultrasound-assisted extraction (UAE), and ultrafiltration (UF), on the yield, composition, structural and functional characteristics of Solanum scabrum protein concentrates (AE‑IP_SPC, UAE_SPC, UF_SPC). UAE significantly enhanced protein yield (48.71%) compared to AE-IP (34.02%), while UF produced concentrates with lowest yield (26.45%) but highest protein content (71.43%). UF_SPC exhibited a lighter color (L* = 71.53 ± 0.22) and lower browning index (20.76 ± 0.11%) than AE-IP_SPC (L* = 57.89 ± 0.17; browning index = 42.90 ± 0.54%), indicating reduced pigment co-extraction. Scanning electron microscopy revealed dense, fibrous structures with irregular cracks in AE-IP_SPC, smooth, layered structures with interconnected channels and cavities in UAE_SPC, and irregular wavy patterns and shallow depressions in UF_SPC. UF_SPC displayed the highest absolute zeta potential values at both acidic (36 mV at pH 2) and alkaline pH (-39 mV at pH 10), indicating enhanced electrostatic repulsion and improved colloidal stability. Functionally, UF_SPC and UAE_SPC exhibited superior solubility at alkaline pH, along with enhanced emulsifying and foaming properties. Spectroscopic analysis suggested extraction-dependent alterations in protein conformation associated with improved hydration behavior. Overall, ultrasound-assisted and ultrafiltration approaches effectively improved the functional and nutritional performance of Solanum scabrum protein concentrates, supporting their potential application as sustainable plant-based protein ingredients and establishing clear process-structure–function relationships.

Background: Land snails are considered a delicacy in many countries in Europe and sub-Saharan Africa. However, the interaction of microbial pathogens with land snails may present a public health threat when handling and/or consuming snails. This study examines the survival of Escherichia coli in edible land snails in a model system. Methods: Well-studied Shigatoxigenic (STEC) and non-STEC strains were compared. Mature Helix spp. were experimentally fed with E. coli-inoculated oats for 48 h. The snail feces after inoculation were periodically sampled and cultured for a 30-day period and subjected to microbiological analyses. Results: The average rate of decline of the non-STEC strain CSH-62 in the feces of live snails was significantly (p < 0.05) faster than that of STEC ERL 06-2503. In addition, the viable population of E. coli ERL 06-2503 significantly (p < 0.05) persisted for a longer time in the intestine of land snails than E. coli CSH-62. Conclusion: The results showed that the viable population of the E. coli strains examined demonstrated first-order kinetics, and their survival (CFU/mL) appeared significantly (p < 0.05) dependent on the E. coli pathotype. In addition, the continuous enumeration of E. coli in snail faeces indicated that land snails could serve as a mode of transmission of microbial pathogens to susceptible hosts, including humans. Further research is recommended to better quantify the direct and indirect health risks of pathogen transmission by edible snails to humans.

Proper complementary feeding is required to provide essential nutrients to growing infants. However, most families in developing countries are severely food insecure, leading to constant child malnutrition. This study developed fermented corn complementary foods (pap) supplemented with abundantly available and affordable stinging nettles. Stinging nettle leaf flour was incorporated into pap at 5%, 10%, 15% and 20% and evaluated in relation to nutritional, functional, and sensory properties. Soybeans were used to compare the nutritional and health benefits of nettles in infant nutrition. A gradual incorporation of nettle leaf flour increased (p<0.05) the ash, protein, and dietary fibre content of pap from 0.72%, 3.48% and 2.87% to 9.46%, 18.98% and 4.56% respectively. Likewise, nettle-enriched pap contained higher carotenoids (4.99mg/100g), vitamin C (48.76mg/100g), calcium (176.49mg/100g), phosphorus (35.21mg/100g), potassium (210.54mg/100g), and iron (284.55mg/100g) than soybean-enriched pap: 0.96, 4.40, 50.99, 29.29, 204.78 and 64.02mg/100g respectively. While total phenolic content and antioxidant activity index increased (p<0.05) with increasing addition of nettle leaf flour from 1.23mgGAE/g and 0.15 to 125.45mgGAE/g and 2.01 respectively, the metabolic glycaemic response decreased (p<0.05) from 68.53% to 35.60%. In addition, all functional qualities were within acceptable limits for complementary feeding. Nursing mothers rated the overall acceptability between 7.14 (5% nettle-enriched pap) and 6.23 (20% nettle-enriched pap), and 12 of these 20 mothers accepted to feed their babies with stinging nettle leaf flour. Our findings indicated that stinging nettle leaves are nutritionally important for improving low-cost complementary feeding and thus could contribute to the combat of infant malnutrition in rural communities.

Background: Snail meat is an important source of nutrition in Cameroon, but the food safety risks are poorly understood. We characterized public health risks from snail meat consumption as a social system in Cameroon, by examining local snail practices that expose snail meat handlers and consumers to foodborne pathogens.Methods: We used exploratory qualitative approaches, that is, lived experience, face-to-face in-depth interviews, participant observation and a focus group, to explore fifteen key informants’ routines and lived experiences, and perceptions of two health officials on the food safety practices around snail meat consumption in Cameroon. This information was organized and interpreted using Soft Systems Methodology and Social Practice Theory, which permitted a systemic appreciation of local practices.Results: We distinguished five kinds of actors (snail vendors, market sellers, street vendors, street eaters and home consumers), who performed seven successive practices (picking, selling, cracking, washing, cooking, hawking and eating). We then identified three worldviews about snails: family support or to reduce poverty, a source of nutrition and a food choice (taste, preference). Our findings revealed participants’ competences were based on childhood learning and ‘inborn’ experiences, and materials used in snail activities reflected participants’ parentage and ‘state of poverty’. Although most interviewees highlighted ‘unhygienic conditions’ when explaining snail picking locations, participants believed washing and cooking should kill all contaminants.Conclusion: Several opportunities for human exposures to foodborne pathogens including snail picking in domestic wastes and sewage, the selling of unpackaged live snails, improper snail meat washing and hawking in loosely closed buckets, were apparent from our analysis. These findings suggest fruitful opportunities aimed at improving health outcomes among African snail meat handlers and consumers.