Seasonings are ingredients used to bring out the natural tastes and flavours in food without significantly altering the basic taste and flavour. This study evaluated the effect of fermentation and drying on the bioactive compounds, vitamins and antioxidant activity of seasoning c...
Open access
Research Article10.9734/ajfrn/2026/v5i2395
The aim of this study was to assess the effects of different diets formulated using local ingredients on the growth of hens and their egg production, with a view to contributing to food security. Feeding laying hens with locally produced oilseed cakes will improve egg availabilit...
Open access
Research Article10.9734/ajfrn/2026/v5i2394
Infant feeding is essential for child growth, development, and survival. Failure to breastfeed exclusively during the first six months is a major risk factor for morbidity and mortality. This study assessed the knowledge, attitudes, and practices (KAP) of mothers regarding infant...
Open access
Research Article10.9734/ajfrn/2026/v5i2392
The study aimed at evaluating the effect of orange pomace and carrot flour on nutritional profile of wheat cookies. Wheat, orange pomace and carrot flour samples were formulated into four samples at proportions of 100:0:0, 85:5:10, 80:10:10 and 75:15:10 respectively. Each combina...
Open access
Research Article10.9734/ajfrn/2026/v5i2393
Edible insects are a unique food ingredient with great potential to contribute to global food security and provide an interesting food alternative. This study aims to determine whole meal, defatted, and protein hydrolysates from edible grasshoppers. Edible grasshoppers were harve...
Open access
Research Article10.9734/ajfrn/2026/v5i2391
The major problem associated with snacks is the frequent incidence of contamination. Due to the nature of these snacks and their methods of preparation involving extensive handling, they are usually prone to contamination from water, air, storage/distribution facilities, environm...
Open access
Research Article10.9734/ajfrn/2026/v5i2390
Aims: To evaluate household food‑waste behaviours in urban Oyo State, identify predictors of high waste (≥500 g/week), and assess the effectiveness of a community‑based campaign intervention. Study Design: Cross‑sectional survey combined with a community‑based campaign interventi...
Open access
Research Article10.9734/ajfrn/2026/v5i2387
Wastewater use in agriculture is increasing, particularly in developing regions, but it poses serious food safety and public health risks due to microbial and parasitic contamination. This study assessed contamination levels, associated health risks, and control strategies in was...
Open access
Research Article10.9734/ajfrn/2026/v5i2388
This study investigated the influence of fermentation time on the quality characteristics of gari produced from the vitamin A bio-fortified cassava variety TMS 01/1371. Cassava roots were processed into garri using traditional methods, with fermentation times of 0, 24, 48, 72, an...
Open access
Research Article10.9734/ajfrn/2026/v5i2389
Background: Pap “akamu” is a traditional fermented complementary food and popular street food from Nigeria, typically made from maize, sorghum, guinea corn or millet. Studies have shown that pap is inadequate in nutrient hence the addition of the edible grasshopper which will hel...
Open access
Research Article10.9734/ajfrn/2026/v5i2386