Background: Postharvest losses of sweet potatoes remain substantial due to microbial spoilage and suboptimal storage conditions, with curing commonly used to enhance wound healing and reduce decay. Aims: This pilot study compared spoilage incidence of sweet potatoes (Ipomoea bata...
Open access
Research Article10.9734/afsj/2026/v25i5876
Nur Arfa Yanti, Ardiansyah Ardiansyah, Sitti Asri Mega Jaya & Reza Kurniawan·Asian Food Science Journal·2026
Fresh tomatoes (Solanum lycopersicum L.) are highly perishable because of rapid physiological and microbial deterioration during storage. The use of biodegradable edible coatings derived from natural resources, including banana peel starch (Musa sapientum L.) and chitosan obtaine...
Open access
Research Article10.9734/afsj/2026/v25i5874
Age-related degenerative diseases, including osteoporosis, cardiovascular disease, and neurological disorders, are growing more common as the world's population ages, creating serious public health issues. Because of their bioactive ingredients, which can promote health at the ce...
Open access
Research Article10.9734/afsj/2026/v25i5875
Background: The use of plant-based proteins as a practical substitute for animal-based proteins has gained popularity in recent years. Pea protein has become a promising source of plant-based protein owing to its nutritional and functional characteristics. Aim: This study evaluat...
Open access
Research Article10.9734/afsj/2026/v25i5873
Banana chips are a popular snack made from unripe bananas and preserved through drying and frying methods. This study investigated the effects of different pretreatments on the quality and storage stability of banana chips. The pretreatments included a control (sample A), 5% salt...
Open access
Research Article10.9734/afsj/2026/v25i5871
Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of paste...
Open access
Research Article10.9734/afsj/2026/v25i5872
Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa ol...
Open access
Research Article10.9734/afsj/2026/v25i4870
Plants continue to serve as an important reservoir of various phytochemicals with significant therapeutic value in traditional and modern medicine. Psidium guajava L. (guava), belonging to the family Myrtaceae, is widely distributed in tropical and subtropical regions and is reco...
Open access
Research Article10.9734/afsj/2026/v25i4869
D. C. Arukwe, B. I. Offia-Olua, I. F. Okereke, N. L. Nwanagba & C. J. Nwafor·Asian Food Science Journal·2026
This study investigated the effect of processing methods on amino acid profile and functional properties of pigeon pea flours and sensory acceptability of the balls. Flours were produced from soaked, boiled and soaked/boiled pigeon pea seeds, and designated as soaked for 12 h (S1...
Open access
Research Article10.9734/afsj/2026/v25i4868
Kafayat Aina Iyapo, Aishat Taiye Muhammed & Patience Olayinka Ben-Uwabor·Asian Food Science Journal·2026
The processing and preservative methods significantly impact nutrient quality of hake fish (Merluccius merluccius). This survey research was conducted to investigate the nutrient quality and microbial load of Chilled, smoked and fried M. merluccius fish sold at Eyenkorin Market,...
Open access
Research Article10.9734/afsj/2026/v25i4867
The study evaluated the quality of composite flour and cookies produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analyzed for proximate composition, f...
Open access
Research Article10.9734/afsj/2026/v25i4866
Aim: Numerous studies have demonstrated that socioeconomic position, gender, and educational attainment have a major impact on dietary diversity and nutritional choices. However, few studies have investigated that of toddlers and adults in rural communities. The goal of this stud...
Open access
Research Article10.9734/afsj/2026/v25i4865
Plant-based milk alternatives, particularly almond milk, are increasingly valued for their nutritional profile and suitability for individuals with lactose intolerance or dairy allergies. This study investigated how soaking almond kernels in water for different durations (0–24 h)...
Open access
Research Article10.9734/afsj/2026/v25i4864
Solar drying has recently been recognized as a sustainable and energy-effective technique for minimizing post-harvest losses of agricultural produce, especially in regions with high solar intensity. Traditional open sun drying techniques, although cheap, are very sensitive to env...
Open access
Research Article10.9734/afsj/2026/v25i3863
This study examines ultrasonic treatment as an approach to reduce tetracycline and oxytetracycline residues in Acacia honey and its effects on physicochemical properties. An experimental laboratory-based study using a completely randomized design. The study was conducted at the A...
Open access
Research Article10.9734/afsj/2026/v25i3862