Aims: This study aimed to develop and characterise a maltodextrin-enriched aqueous extract of Hibiscus rosa-sinensis L. flowers and to evaluate its suitability as a natural preservative coating for selected fruits and vegetables. Study Design: Experimental laboratory study. Place...
Open access
Research Article10.9734/ajfrn/2026/v5i3415
This study evaluated the effect of African yam bean and orange albedo flour inclusion on the functional properties of wheat-based flour blends and the proximate composition, physical characteristics, and sensory quality of bread prepared from the blends. Five flour formulations w...
Open access
Research Article10.9734/ajfrn/2026/v5i3414
This study was conducted to formulate and evaluate a guava-flavoured non-dairy yoghurt using black rice milk and coconut milk as the primary ingredients. Black rice milk and coconut milk were combined in different proportions, with selected treatments prepared either with or with...
Open access
Research Article10.9734/ajfrn/2026/v5i3412
Green leafy vegetables (GLVs) are nutrient-dense foods with potential for use in dehydrated forms; however, processing conditions may influence their composition and functional characteristics. This study evaluated the effect of thermal processing on the proximate composition, fu...
Open access
Research Article10.9734/ajfrn/2026/v5i3413
Introduction: The ongoing nutrition transition in sub-Saharan Africa is accompanied by increasing penetration of ultra-processed foods (UPFs), which is particularly concerning among young adults in university settings. However, evidence on UPF exposure in the Senegalese context r...
Open access
Research Article10.9734/ajfrn/2026/v5i3411
Franck P. Angbongbo, Queen. M. Iragi, Michael. B. Ntwali, Juliette. B. Asifiwe, Dieudonné. L. Nyamaifofe, Alex. A. Lina & Didy. O. Onautshu·Asian Journal of Food Research and Nutrition·2026
Tomato concentrates are an essential food product worldwide. This study presents a comparative analysis of the physicochemical and microbiological stability of tomato concentrate in Bukavu by comparing traditional heating techniques with the application of essential oil extracts...
Open access
Research Article10.9734/ajfrn/2026/v5i3409
Background: Sugar-sweetened beverage consumption is a recognised dietary concern among young adults, yet context-specific evidence on students’ knowledge and consumption patterns remains limited in some Nigerian university settings. This study assessed knowledge of the health con...
Open access
Research Article10.9734/ajfrn/2026/v5i3410
The global rise in non-communicable diseases (NCDs) and micronutrient deficiencies, particularly in developing regions, underscores the need for affordable, nutrient-rich gruels. This study assessed the quality attributes of gruels produced from composite flour blends of orange-f...
Open access
Research Article10.9734/ajfrn/2026/v5i3408
J. B. Agbese, F. O. Okwuenu, C. V. Udeogu, U. I. Igwe, S. G. Ekemezie, O. M. Oluwadara, K. U. Chukukereze, P. I. Nwagbo & E. O. Ojua·Asian Journal of Food Research and Nutrition·2026
Background: Cashew nuts (Anacardium occidentale L.) are widely consumed for their nutritional and industrial value, but post-harvest handling may expose them to microbial contamination with possible public-health implications. Aims: This study examined the bacteriological profile...
Open access
Research Article10.9734/ajfrn/2026/v5i3407
Background: Anemia is a major public health problem among young populations, largely due to increased nutritional needs, rapid growth, and menstrual blood loss. Individuals in higher education are particularly at risk because of poor dietary habits, low health awareness, and soci...
Open access
Research Article10.9734/ajfrn/2026/v5i3406