Tepache is a spontaneously fermented pineapple beverage whose sensory identity arises from an uninoculated consortium of lactic acid bacteria and yeasts. The consumer consequences of substituting West African botanicals for its spices are unknown. This study compared a household-...
Open access
Research Article10.9734/ajfrn/2026/v5i4451
Paneer is a fresh dairy product that may experience microbial growth and quality changes during storage. The present study examined changes in paneer quality using a dataset obtained from the Mendeley Data repository. The dataset contained 70 observations covering 14 storage days...
Open access
Research Article10.9734/ajfrn/2026/v5i4450
Aims: This study examined associations among tourists’ perceptions of local Goan food, perceived destination sustainability, local food experience, tourist satisfaction and destination advocacy. Study Design: A quantitative, cross-sectional survey using partial least squares stru...
Open access
Research Article10.9734/ajfrn/2026/v5i4449
Pineapple is widely used in beverage production because of its desirable sensory characteristics and nutritional value. The incorporation of underutilised plant materials such as Costus afer (Opete) may improve selected nutritional attributes of fruit-based beverages; however, it...
Open access
Research Article10.9734/ajfrn/2026/v5i4448
Kunun-zaki is a spontaneously fermented cereal beverage whose microbiological quality may vary with raw material and storage conditions. This study evaluated the effects of maize variety (yellow and white) and storage condition (day 0, four days at 4 °C, and four days at an ambie...
Open access
Research Article10.9734/ajfrn/2026/v5i4447
Guava jam is a widely consumed fruit preserve, while date syrup offers a natural sweetening ingredient that may support value addition. This study developed guava jam with partial substitution of refined sugar by date syrup and evaluated its sensory, physicochemical, nutritional,...
Open access
Research Article10.9734/ajfrn/2026/v5i4446
Bush Cherry (Maesobotrya barteri (Baill) Hutch) is an indigenous woody fruit species with potential nutritional value. This study evaluated the proximate, mineral and vitamin composition of two fruit types, white and red, collected from natural forests in selected communities acr...
Open access
Research Article10.9734/ajfrn/2026/v5i4445
Wheat flour has exceptional bread-making functionality because hydrated gluten proteins form a cohesive, extensible gas-retaining network, but dependence on wheat can create economic and supply vulnerabilities in tropical regions where cassava is widely grown. Cassava flour offer...
Open access
Research Article10.9734/ajfrn/2026/v5i4443
Locally fermented foods can harbour lactic acid bacteria (LAB) with antimicrobial activity that may be useful in food biopreservation. This study investigated the antifungal activity of LAB isolated from Pentaclethra macrophylla, Ricinus communis and Zea mays against selected fun...
Open access
Research Article10.9734/ajfrn/2026/v5i4444
This study aimed to assess the nutritional improvement and the impact of lactic acid bacteria cultures on the antinutritional factors and mineral composition of ugba during storage. Three LAB species, Lactobacillus plantarum, L. brevis and L. fermentum, previously isolated and ch...
Open access
Research Article10.9734/ajfrn/2026/v5i4442