Background Information: Food fortification brings forth an inexpensive and scalable solution that can reach vast demographics including those residing in remote or deprived sections. Methodology: A cross-sectional survey was conducted in Lucknow city using convenience sampling to...
Open access
Research Article10.9734/ajfrn/2025/v4i1234
Seasoning powders can be defined as mixtures of different compounds whose main role is to enhance taste and flavor of ready to eat food to which they are added. The taste enhancement property of the seasoning powders is largely due to the presence of flavour enhancers in them which...
Open access
Research Article10.9734/ajfrn/2025/v4i1233
Cash-based transfer and food in-kind assistance are two different modalities used to deliver assistance to conflict-affected populations. The use of cash has become a common modality of assistance in humanitarian response given its benefits. In Uganda, the World Food Programme (W...
Open access
Research Article10.9734/ajfrn/2025/v4i1232
Celiac disease is an intestinal disorder caused by gluten, resulting in a permanent sensitivity to it. There is no definitive cure for this disease other than a permanent gluten-free diet. Demand for gluten-free baked goods, particularly biscuits, is increasing, particularly amon...
Open access
Research Article10.9734/ajfrn/2025/v4i1231
Food safety and hygiene practices have emerged as an important global issue with international trade and public health implications. Over the years, there have been a lot of reports on several degrees of food poisoning outbreaks in Senior High Boarding institutions in Ghana. Base...
Open access
Research Article10.9734/ajfrn/2025/v4i1230
Background: Substance abuse negatively impacts physical and mental health, often leading to nutritional deficiencies such as thiamine, magnesium, and omega-3 fatty acids. These deficiencies contribute to cognitive impairments, mood instability, and organ damage, exacerbating reco...
Open access
Research Article10.9734/ajfrn/2025/v4i1228
The aim of this study was to assess the composition of mineral elements in various ginger root samples. The study assessed the concentrations of the mineral elements Ca, Cu, Fe, Se, Mg, Zn, Na, P, K, and Mn in samples of ginger roots collected from Kilimanjaro, Morogoro, Iringa,...
Open access
Research Article10.9734/ajfrn/2025/v4i1229
Aims: This study was carried out to investigate the influence of incorporating local rice (Oryza sativa L.) flour and water yam (Dioscorea alata) flour on wheat (Triticum aestivum) flour at different concentrations on the proximate composition, mineral, and water soluble vitamin...
Open access
Research Article10.9734/ajfrn/2025/v4i1227
Background: Birth weight is an important predictor of an infant's future health, and growth, It serves as a key indicator of various public health issues, including long-term maternal malnutrition and inadequate healthcare during pregnancy. In developing countries, a birth weight...
Open access
Research Article10.9734/ajfrn/2025/v4i1226
Aim: This study aimed to assess the awareness and implications of heavy metal contamination in cereal and legume flours among residents of Enugu State, Nigeria. Study Design: The research employed a cross-sectional survey design combined with laboratory analysis to investigate pu...
Open access
Research Article10.9734/ajfrn/2025/v4i1225
The research aimed to assess how varying percentages of seaweed gel affect the sensory attributes of Milkfish Sausage. Treatments included a control (Treatment 1) and four experimental groups with different seaweed gel percentages (Treatment 2: 2%, Treatment 3: 4%, Treatment 4: 6...
Open access
Research Article10.9734/ajfrn/2025/v4i1224
Aims: To assess mothers' knowledge of childhood malnutrition prevention practices at Ugbor Primary Health Centre, Benin City, Nigeria; identify socio-demographic factors influencing these practices and provide recommendations for targeted interventions. Study Design: Descriptive...
Open access
Research Article10.9734/ajfrn/2025/v4i1223
Aims: To obtain the finest percentage of Pumpkin Seed Flour (PSF) in Low Fat Mayonnaise (LFM). Study Design: Using a Completely Randomized Design (CRD). Place and Duration of Study: The research was done at the Animal Product Technology Laboratory, Egg Processing Division, Facul...
Open access
Research Article10.9734/ajfrn/2025/v4i1222
Aims: The purpose of this study is to determine, based on carbohydrate, fat, fiber, protein, color analysis, texture and total microorganisms, the best percentage of red onion peel powder to add to goat patties. Study Design: Laboratory research using a Completely Randomized Des...
Open access
Research Article10.9734/ajfrn/2025/v4i1221
Background: Childhood malnutrition remains common in many parts of the world; the magnitude of worldwide stunting, and wasting in children under five years of age were 22.3 %, and 6.8 % respectively. Around 45% of deaths among children under 5 years of age are linked to undernutr...
Open access
Research Article10.9734/ajfrn/2025/v4i1220