Polyphenol-rich functional foods occupy an uncomfortable position between nutritional promise and sensory rejection. The same structural features that confer antioxidant and cardiometabolic activity also generate bitterness and astringency, and the concentrations required to appr...
Open access
Research Article10.9734/bji/2026/v30i4897
Indigenous and underutilised crops such as sorghum, the millets, teff, fonio, cowpea, Bambara groundnut and the Andean pseudocereals combine dense micronutrient profiles with substantial phytate, tannin and protease-inhibitor loads that constrain their nutritional performance in...
Open access
Research Article10.9734/bji/2026/v30i4892
The growing demand for nutrient-rich ready-to-eat foods has increased the need to understand moisture sorption characteristics and packaging stability of extruded Bambara groundnut-based breakfast meals to enhance their quality, safety, and shelf life. The objective of this study...
Open access
Research Article10.9734/afsj/2026/v25i7888
Background: Fermented foods are integral to diets worldwide, particularly in Africa, where they enhance food security, nutrition, and cultural heritage through the activity of diverse microorganisms that improve food quality and functionality. Aim: This study presents an integrat...
Open access
Research Article10.9734/ajfrn/2026/v5i2396
The study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isol...
Open access
Research Article10.9734/afsj/2024/v23i8738