Introduction: Plants have been in use for so many ages in traditional and alternative medicine because they contain rich repositories of bioactive compounds. This study compared the phytochemical composition and nutritional profile of Cajanus cajan (pigeon pea) with Chromolaena o...
Open access
Research Article10.9734/afsj/2025/v24i9816
This study evaluates the proximate and mineral composition of commonly consumed raw ingredients and processed foods in North-central Nigeria to assess their nutritional profiles. Proximate analysis refers to the quantification of major food constituents (moisture, ash, crude prot...
Open access
Research Article10.9734/afsj/2025/v24i9815
Background: Omega-3 FAs are essential nutrients that play crucial roles in various aspects of human health, including cardiovascular health, brain function, and eye health. They are anti-inflammatory and support cellular functions. In plant foods, alpha linolenic acid (ALA) is th...
Open access
Research Article10.9734/afsj/2025/v24i9813
Anne Chepngeno Towett, Anthony Wanjohi Nyambura & Isabell Wairimu Kingori·Asian Food Science Journal·2025
Aim: To identify mitigation measures to control acrylamide in selected foods. Study Design: Cross-sectional. Place and Duration of Study: Kibera slum, Nairobi County, May 2021. Methodology: A total of 632 participants (248 vendors and 384 consumers; aged 18 years and above) of se...
Open access
Research Article10.9734/afsj/2025/v24i9814
Shakpo, I. O., Oludahunsi, O. F., Awolu, O. O., Ajewole, D. S. & Koleosho, A. T.·Asian Food Science Journal·2025
Background: Orange-fleshed sweet potato (OFSP), Cowpea Leaves (CL), and Moringa Leaves (ML) are bioactive compounds-rich foods that may be used in functional foods production. The objective of this study was to develop functional composite flour, rich in bioactive compounds from...
Open access
Research Article10.9734/afsj/2025/v24i8811
Rice quality is largely determined by its chemical composition, pasting properties, and physicochemical characteristics during cooking. Amylose content plays a key role in defining cooking quality, texture, and consumer preference. This study aimed to evaluate the chemical compos...
Open access
Research Article10.9734/afsj/2025/v24i8812
Akpaneno, Chidinma A., Abdusalam, Bashirat A., Ahmed, Lawal N. & Chiegeiro, S.·Asian Food Science Journal·2025
Tomatoes (Lycopersicum esculentum) are widely cultivated, consumed, and extremely surplus during harvest season in Katsina State, Nigeria. However, post-harvest losses of the surplus to spoilage are common due to the absence of adequate local preservation methods. This makes toma...
Open access
Research Article10.9734/afsj/2025/v24i8810
The demand and consumption of noodles has increased globally and is attributable to the rising demand for affordable, convenient and shelf stable foods. Nevertheless, most noodles available on the market are low in nutritional value, consisting mainly of starch. This study aimed...
Open access
Research Article10.9734/afsj/2025/v24i8809
Noor Fadzlina Inche Zainal Abidin, Wan Nur Zahidah Wan Zainon, Nur Ilida Mohamad, Nur Intan Farina Sawal, Rahimah Mohd. Zaki & Mohd. Fakhri Hashim·Asian Food Science Journal·2025
Background: Retort processing is a thermal food preservation technique that involves heating hermetically sealed containers to achieve commercial sterility and microbiological safety. This method can be applied to various food products, including canned foods, ready-to-eat meals,...
Open access
Research Article10.9734/afsj/2025/v24i8808
Introduction: Spirulina, a nutrient-rich cyanobacterium, is widely used in functional foods and nutraceuticals, but its stability during storage—especially in raw form—remains a critical challenge. Today, Spirulina is widely incorporated into functional foods, nutraceuticals, and...
Open access
Research Article10.9734/afsj/2025/v24i7807
Background: Global concerns over environmental sustainability, health, and food security have spurred growing interest in plant-based meat analogues—products designed to replicate conventional meat in appearance, texture, taste, and nutritional value. While traditional alternativ...
Open access
Research Article10.9734/afsj/2025/v24i7806
Broccoli is a green vegetable (Brassica oleracea var.italica) plant which is characterized by green flower heads arranged in a tree like branches are attached with a thick, edible stalk. It is a popular vegetable crop with a good source of various remarkable nutritional compositi...
Open access
Research Article10.9734/afsj/2025/v24i7805
Background: In Mali, rapid urbanization has led to increasing food security challenges, but research on urban dietary patterns is limited. The objective of this analysis is to assess food security, dietary diversity and the associated socio-demographic determinants of Bamako hous...
Open access
Research Article10.9734/afsj/2025/v24i7804
Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P.·Asian Food Science Journal·2025
Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...
Open access
Research Article10.9734/afsj/2025/v24i7803
R.M.K.G.U. Rathnayaka, H.P.T.N. Silva, M. A. Jayasinghe & Duminda Kuruppuarachchi·Asian Food Science Journal·2025
The importance of Food Literacy (FL) has grown significantly on a global scale, as it plays a key role in promoting food security and supporting sustainable development. This study aims to explore and map the current landscape of food literacy research, with a focus on identifyin...
Open access
Research Article10.9734/afsj/2025/v24i7802