Aims: To determine the concentration of acrylamide (AA) in selected foods vended in informal settlements of Nairobi City County. Study Design: Analytical cross-sectional. Place and Duration of Study: Kibera Informal settlements, Nairobi City County, Kenya, May 2021. Methodology:...
Open access
Research Article10.9734/ajfrn/2025/v4i4319
Malnutrition has been a problem globally, due to limited awareness of the nutritional value of cultural staple foods. Cocoyam (Colocasia esculenta) and three-leaf yam (Dioscorea dumetorum) are highly consumed in Nigeria, with selection usually based on taste and availability with...
Open access
Research Article10.9734/ajfrn/2025/v4i4320
Black plum (Vitex doniana) is a sweet, edible perennial shrub widely distributed in tropical West Africa. The fruit is green when matured and changes to dark brown when fully ripened. They are known as a good source of phytochemicals and micronutrients. Foam mat drying is a techn...
Open access
Research Article10.9734/ajfrn/2025/v4i4317
The intensification of livestock production across Africa has been driven by the escalating demand for animal-derived food products. To meet this demand, farmers have increasingly adopted intensive animal husbandry practices, which often involve the extensive use of veterinary an...
Open access
Research Article10.9734/ajfrn/2025/v4i4316
Beilchmiedia mannii (Meisn.) seeds are important sources of therapeutic compounds and edible foods. This study investigated the phytochemical and nutritional composition of Beilchmiedia mannii (Meisn.) seeds in the Montane Forest ecological zone of Taraba State, Nigeria. The obje...
Open access
Research Article10.9734/ajfrn/2025/v4i3315
The global reliance on refined wheat-based custard powders, which are often low in protein and fibre, raises nutritional concerns, particularly for individuals seeking healthier, plant-based alternatives. Additionally, underutilized crops like unripe bananas, oyster mushrooms, an...
Open access
Research Article10.9734/ajfrn/2025/v4i3314
This study evaluated the effects of incorporation of fresh mango peel (FMP) and fresh banana peel (FBP) on the physicochemical, microbiological, probiotic, and sensory characteristics of yogurt during 28 days of refrigerated storage. Proximate analysis showed that banana peel con...
Open access
Research Article10.9734/ajfrn/2025/v4i3313
Orange-fleshed sweet potato (Ipomoea batatas) is recognized as a functional food crop with significant nutraceutical potential due to its rich bioactive compound profile. This study investigated the enhancement of bioactive constituents and antioxidant properties of orange-fleshe...
Open access
Research Article10.9734/ajfrn/2025/v4i3312
Fagbemi Oluwaseyi Ajibola, Akinola John Boluwatife, Olatunde Timilehin Samuel, Olikenyo Olasunkanmi Timileyin, Oguntunde Faridat Abisola & Emmanuel Friday Abraham·Asian Journal of Food Research and Nutrition·2025
This study examined the effects of malnutrition on immune deficiency among 450 infants aged 0–24 months across five Northern Nigerian states using a cross-sectional design with a nested case-control approach. Anthropometric measurements, immunological parameters (including lympho...
Open access
Research Article10.9734/ajfrn/2025/v4i3311
This study investigated the effect of Gurma melon peel powder (GMPP) supplementation on the chemical composition, mineral profile, antioxidant activity, and sensory attributes of Balady bread. GMPP exhibited higher fat (3.65%), ash (14.06%), fiber (16.47%), total phenolics (1.062...
Open access
Research Article10.9734/ajfrn/2025/v4i3310
This study aimed to evaluate the impact of adding acacia honey on the physicochemical and microbiological properties of cow's milk kefir. The research was conducted from February to April 2025 at the Laboratory of Dairy Science and Technology at Universitas Brawijaya, employing a...
Open access
Research Article10.9734/ajfrn/2025/v4i3309
The global emphasis on food security and sustainability has generated great excitement in using food and agricultural waste for functional food invention, mostly because these byproducts are abundant sources of important nutrients, including dietary fibres, vitamins, minerals, an...
Open access
Research Article10.9734/ajfrn/2025/v4i3308
Aims: To produce snack bars from water yam and oat spiced with cinnamon and mustard seed, to determine the proximate composition of the snack bars and to rate the sensory attributes of the snack bars. Study Design: Quantitative and laboratory experiment. Place and Duration of Stu...
Open access
Research Article10.9734/ajfrn/2025/v4i3307
Aim: World Vision Bangladesh is implementing the nutrition projects to address malnutrition in Cox's Bazar, targeting children under age 5 years and Pregnant and Lactating Women, both in refugee camps and host communities. The projects operate through 6 Integrated Nutrition Facil...
Open access
Research Article10.9734/ajfrn/2025/v4i3306
Background: Sarcopenia, the progressive loss of muscle mass and strength, significantly reduces quality of life in older adults. Assessing its prevalence and associated risk factors in Sri Lankan elder care homes is crucial for developing effective interventions. Aims: This pilot...
Open access
Research Article10.9734/ajfrn/2025/v4i3305