This study investigated the effect of Gurma melon peel powder (GMPP) supplementation on the chemical composition, mineral profile, antioxidant activity, and sensory attributes of Balady bread. GMPP exhibited higher fat (3.65%), ash (14.06%), fiber (16.47%), total phenolics (1.062...
Open access
Research Article10.9734/ajfrn/2025/v4i3310
This study aimed to evaluate the impact of adding acacia honey on the physicochemical and microbiological properties of cow's milk kefir. The research was conducted from February to April 2025 at the Laboratory of Dairy Science and Technology at Universitas Brawijaya, employing a...
Open access
Research Article10.9734/ajfrn/2025/v4i3309
The global emphasis on food security and sustainability has generated great excitement in using food and agricultural waste for functional food invention, mostly because these byproducts are abundant sources of important nutrients, including dietary fibres, vitamins, minerals, an...
Open access
Research Article10.9734/ajfrn/2025/v4i3308
Aims: To produce snack bars from water yam and oat spiced with cinnamon and mustard seed, to determine the proximate composition of the snack bars and to rate the sensory attributes of the snack bars. Study Design: Quantitative and laboratory experiment. Place and Duration of Stu...
Open access
Research Article10.9734/ajfrn/2025/v4i3307
Aim: World Vision Bangladesh is implementing the nutrition projects to address malnutrition in Cox's Bazar, targeting children under age 5 years and Pregnant and Lactating Women, both in refugee camps and host communities. The projects operate through 6 Integrated Nutrition Facil...
Open access
Research Article10.9734/ajfrn/2025/v4i3306
Background: Sarcopenia, the progressive loss of muscle mass and strength, significantly reduces quality of life in older adults. Assessing its prevalence and associated risk factors in Sri Lankan elder care homes is crucial for developing effective interventions. Aims: This pilot...
Open access
Research Article10.9734/ajfrn/2025/v4i3305
This study evaluated the functionality of sunflower oil-based oleogels, structured with beeswax (BW) and sunflower wax (SW), as healthier fat replacers in frankfurters. Oleogels containing 8% and 10% wax showed high oil binding capacity (>90%), with beeswax oleogels (up to 99....
Open access
Research Article10.9734/ajfrn/2025/v4i3304
Micronutrient deficiencies remain a critical public health concern among internally displaced children (IDCs) in Northeast Nigeria, exacerbated by prolonged conflict, food insecurity, and inadequate nutrition. This study aimed to assess the effectiveness of food fortification int...
Open access
Research Article10.9734/ajfrn/2025/v4i3302
Growing health concerns regarding saturated animal fats necessitate the development of healthier alternatives in meat products. The study examined the impact of replacing animal fat with a stabilized rice bran oil (SRBO)-oleogel, structured with 9% beeswax, at 50%, 75%, and 100%...
Open access
Research Article10.9734/ajfrn/2025/v4i3303
Introduction: Food safety is a growing concern in Bangladesh, particularly in the goat meat distribution channel, where supply chain risk and consumer distrust threaten market integrity. The safety of goat meat depends on various stakeholders, from producer farms to consumers’ ta...
Open access
Research Article10.9734/ajfrn/2025/v4i3301
Background and Objective: The edible winged African termite (Macrotermes nigeriensis) is an adult termite with wings that belongs to the Isoptera order and Termitidae family. Most Nigerians have direct or indirect experience with the practice of eating edible insect due to their...
Open access
Research Article10.9734/ajfrn/2025/v4i3300
Background: Heating or cooking of meat could alter its chemical composition and sensory profile. This work evaluated the oxidizing effect of heating on the camel meat and the protective effect of vitamins C (Vit C) and E (Vit E). Methods: Meat samples were pretreated by Vit C or...
Open access
Research Article10.9734/ajfrn/2025/v4i3299
Background: Access to nutritious food remains a major public health challenge in urban low- and middle-income settings, where economic barriers limit dietary adequacy. Despite growing awareness about nutrition, many households continue to consume energy-dense but nutrient-poor di...
Open access
Research Article10.9734/ajfrn/2025/v4i3298
Aims: This study evaluated the quality attributes in the proximate, mineral and functional properties of cake produced from unripe plantain and sweet potato composite flour enriched with edible insect pallid emperor moth. Study Design: The design of the study is experimental. Pla...
Open access
Research Article10.9734/ajfrn/2025/v4i3297
Kefir is a probiotic-rich fermented beverage produced using kefir grains comprising Lactobacillus kefiranofaciens, Lactobacillus kefiri, and Saccharomyces cerevisiae, which confer multiple health benefits. This study aimed to formulate a plant-based kefir using peanut milk, an af...
Open access
Research Article10.9734/ajfrn/2025/v4i3295