Amatoxin-containing mushrooms—principally from the genera Amanita, Lepiota, and Galerina—cause the majority of fatal mushroom poisonings worldwide due to their potent inhibition of RNA polymerase II and the resultant hepatocellular necrosis. Characterized by a delayed onset of sy...
Open access
Research Article10.9734/ajfrn/2025/v4i4325
This study developed olive oil–based emulgels structured with beeswax (6–12%) and evaluated their physicochemical, oxidative, and functional performance, as well as their application as butter replacers in spreadable chocolate. Increasing beeswax from 6% to 12% accelerated gelati...
Open access
Research Article10.9734/ajfrn/2025/v4i4324
Aims: To investigate the link between nutrition care and nutritional practices among school-going adolescents in Wakiso District, Uganda. Study Design: A sequential mixed methods design was employed in this study. Place and Duration of Study: This study was conducted in Nansana M...
Open access
Research Article10.9734/ajfrn/2025/v4i4323
Rice (Oryza sativa L.) is the second most important cereal crop and the major source of nutrition for half of the world's population. The physicochemical properties, cooking quality, nutritional value, and organoleptic properties of three novel Egyptian rice varieties Sakha Super...
Open access
Research Article10.9734/ajfrn/2025/v4i4322
Okeh Chukwuemeka Okeh, Modesta Mmaduabuchi Egwu-Ikechukwu, Chioma Margaret Ali, Chinyere Geraldine Ikwuakor & Victoria Obumneme Amaechi-Nnaji·Asian Journal of Food Research and Nutrition·2025
Introduction: Fermented Pentaclethra macrophylla (ugba), a product from African oil bean cotyledons, is widely consumed among the Igbo and other ethnic groups in southern Nigeria. It is typically prepared through indigenous household practices and serves as an accessible source o...
Open access
Research Article10.9734/ajfrn/2025/v4i4321
Okra (Abelmoschus esculentus) is a widely consumed vegetable in Nigeria that is prized for its excellent nutritional value. This study presents a comparative analysis of the nutritional, anti-nutritional, and phytochemical properties of long and short varieties of okra commonly c...
Open access
Research Article10.9734/ajfrn/2025/v4i4318
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