Chicken sausage is a popular processed meat product, but there is a growing need to improve its nutritional quality and the sustainability of its raw materials. The use of chicken by-products such as belly fat, chicken skin, chicken feet collagen and chicken liver as additives ca...
Open access
Research Article10.9734/ajfrn/2025/v4i3280
Tea plays an integral part in the daily life of most people around the globe. They often consume tea as a morning beverage to energize themselves. Tea has several health benefits, like antioxidative, antimicrobial, cholesterol-lowering, and cardioprotective activity. Despite the...
Open access
Research Article10.9734/ajfrn/2025/v4i2278
The Indian frozen dessert industry has been expanding due to evolving lifestyles, increasing health consciousness, and changing consumer preferences. Ice pops, a value-priced and popular frozen dessert, are becoming increasingly popular, particularly among young people. Consumer...
Open access
Research Article10.9734/ajfrn/2025/v4i2277
Cowpea (Vigna unguiculata), a legume generally consumed in Nigeria, is an inexpensive source of protein which can be processed into many traditional domestic and industrial foods. Spices possess health and organoleptic properties. Germination improves the nutritional properties o...
Open access
Research Article10.9734/ajfrn/2025/v4i2276
Background: Type 2 diabetes (T2D) is a prevalent and growing global health issue. Dietary interventions, particularly plant-based diets, have garnered increasing attention for their potential to manage and mitigate the effects of T2D. This systematic review aims to evaluate the e...
Open access
Research Article10.9734/ajfrn/2025/v4i2275
Background: Diabetes is classified as a metabolic disorder that can be effectively managed through beneficial dietary changes. Patients with diabetes are at an increased risk of developing chronic complications, including retinopathy, nephropathy, cardiovascular disease, neuropat...
Open access
Research Article10.9734/ajfrn/2025/v4i2272
This study examined the effects of varying levels of Leucaena leucocephala seed meal as a plant protein source on the growth performance of weaned rabbits. The rabbits aged 0000 and average body weight was 693g randomly divided into four experimental groups. Sixteen weaned rabbit...
Open access
Research Article10.9734/ajfrn/2025/v4i2273
This study investigates the development and characterization of oleogels formulated from Stabilized rice bran oil (SRBO) and beeswax (BW) as functional fat substitutes in bakery products. Oleogels were prepared by varying the concentration of beeswax (3%, 6%, and 9%) and evaluati...
Open access
Research Article10.9734/ajfrn/2025/v4i2274
This research seeks to formulate Garcinia indica- Hylocereus undatus (Kokum-Dragon Fruit) Ice Popsicles (Ice Pops) as a functional, additive free frozen dessert and to assess their physicochemical, nutritional, and sensory characteristics compared to synthetic ice pops available...
Open access
Research Article10.9734/ajfrn/2025/v4i2271
Health literacy plays a vital role in helping consumers make informed dietary choices, yet many struggle to understand food labels effectively. In contrast, labels are designed to provide key nutritional information:- factors such as education, socioeconomic status, and label com...
Open access
Research Article10.9734/ajfrn/2025/v4i2269
This study determined the proximate and mineral composition of flour blends from cassava starch, millet, and cowpea and their potential applications in the food industry. Cassava starch flour, millet flour and cowpea flour were produced according to standard procedures. Flour ble...
Open access
Research Article10.9734/ajfrn/2025/v4i2270
Ice cream is frozen dessert known for its sweet taste. In response to increasing consumer demand for healthier food options, particularly those with a low glycemic index, there is a growing interest in replacing sucrose with alternative sweeteners in ice cream formulations. This...
Open access
Research Article10.9734/ajfrn/2025/v4i2267
Shortbread cookies are a form of confectionery product usually dried to a low moisture content. Shortbread also known as shortie is a traditional Scottish biscuit usually made from one part of sugar, two parts of butter and three parts of plain wheat flour. This study investigate...
Open access
Research Article10.9734/ajfrn/2025/v4i2268
Extruded snacks were produced from blends of Brewers’ Spent Grain (BSG), wheat flour, and soy isolate in order to provide nutritionally balanced products for both adults and children. Graded levels (0 - 35%) of dried and milled BSG were added to extruded snack formulation consist...
Open access
Research Article10.9734/ajfrn/2025/v4i2266
Aims: The present study aimed to determine the powders from the leaves and fruits of Corchorus olitorius and Abelmoschus esculentus, which simultaneously exhibit high antioxidant activity, high nutrient density, and reduced energy density. Study Design: Samples are collected from...
Open access
Research Article10.9734/ajfrn/2025/v4i2265