Sidney Akumu Odongo

Sustainable Blue Food Innovation: Optimization of Gluten-Free Bakery Products Enriched with Red Seaweed (Gracilaria Spp)

Muhammad Yusuf, Sidney Akumu Odongo, Wikanastri Hersoelistyorini & Agus Suyanto · Asian Food Science Journal · 2025

Indonesia relies on imported wheat and faces nutritional issues with local gluten-free Modified Cassava Flour (Mocaf), which has low crude protein (1.0%–3.0%) and dietary fiber (1.9%–3.4%). This study aimed to enhance bakery products by adding sustainable red seaweed (Gracilaria...

Open access Research Article 10.9734/afsj/2025/v24i12839

Harnessing the Potential of Broen Seaweed (Laminaria Spp.) Bioactives for Cortisol Regulation: Neuroendocrine Mechanism and Functional Food Horizion

Muhammad Yusuf, Nancy Wambui Maina & Sidney Akumu Odongo · Asian Journal of Food Research and Nutrition · 2026

Chronic stress can sustain activation of the hypothalamic-pituitary-adrenal (HPA) axis, leading to elevated cortisol levels, systemic inflammation and metabolic disturbance. Interest in dietary approaches to stress management has increased because functional foods may provide acc...

Open access Research Article 10.9734/ajfrn/2026/v5i3417