Oyster mushrooms have been considered as therapeutic and nutrient-rich foods in numerous countries for years due to their significant levels of nutritional components, proximate amino acids, and minerals. This study focuses on the quantitative investigation of the proximate, amin...
Open access
Research Article10.9734/ajfrn/2026/v5i1356
Effective weight reduction and maintenance strategies are needed to enable people to make changes, as the prevalence of overweight and obesity is on the rise across the country and around the world. Studying the current data on effective diet plans for adult weight loss and maint...
Open access
Research Article10.9734/ajfrn/2025/v4i4354
The role of microbes in food safety has been widely studied over the years, and it’s been established that these microbes have a dual role in terms of food safety. While some microbes produce mycotoxins and biogenic amines, which result in food poisoning and spoilage, others prod...
Open access
Research Article10.9734/ajfrn/2025/v4i4353
In recent years, the increasing demand for minimally processed, nutrient-dense foods have spurred the development of non-thermal food processing technologies, such as High-Pressure Processing (HPP), Pulsed Electric Field (PEF), and Cold Plasma. These technologies offer a promisin...
Open access
Research Article10.9734/ajfrn/2025/v4i4352
Hibiscus rosa-sinensis commonly known as “China Rose”, presents a promising opportunity for enhancing the nutritional and sensory properties of fruit-based products. This study investigated the utilization of hibiscus petals extract as a supplement in strawberry jam to enhance it...
Open access
Research Article10.9734/ajfrn/2025/v4i4350
Faradisa Zul Alfi Husna, Dedes Amertaningtyas, Khothibul Umam Al Awwaly, Herly Evanuarini, Firman Jaya, Aris Sri Widati, Agus Susilo, Premy Puspitawati Rahayu & Aulia Puspita Anugra Yekti·Asian Journal of Food Research and Nutrition·2025
Aims: To determine the effect of adding propolis as a natural preservative on reduction sugar, antioxidant, water activity, texture and color (L a* b*) of milk jelly candy. Study Design: This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Pl...
Open access
Research Article10.9734/ajfrn/2025/v4i4351
This study aims to evaluate the nutritional and sensory properties of bread produced from blends of wheat and cocoyam (Xanthosoma sagittifolium) flours, highlighting the potential of cocoyam as a functional ingredient in bread-making A systematic investigation was conducted to as...
Open access
Research Article10.9734/ajfrn/2025/v4i4349
Aims: To determine the effect of addition of moringa leaf powder on the making of fermented free-range chicken dendeng in terms of moisture content, water activity (aw), sensory evaluation, and Lab* color. Study Design: Using a Completely Randomized Design (CRD). Place and Durati...
Open access
Research Article10.9734/ajfrn/2025/v4i4347
The increased rate of protein energy undernutrition among children has raised an alarm on the need for formulation of rich home-based complementary foods through careful selection and combination of household foodstuffs. This study sought to evaluate complementary food produced f...
Open access
Research Article10.9734/ajfrn/2025/v4i4348
Aim: This study was aimed to examine the microbial and sensory quality of tomato powders using different drying methods Study Design: This study involved the design, fabrication, and performance evaluation of a mixed solar-powered dryer optimized for drying agricultural produce,...
Open access
Research Article10.9734/ajfrn/2025/v4i4346