Tun Norbrillinda Mokhtar, Norra Ismail, Mohamad Helmi Mohd Arshad & Mirfat Ahmad Hassan Salahuddin·Asian Food Science Journal·2025
Background: Tisane or herbal tea prepared from Hibiscus sabdariffa L. (roselle), either alone or blended with other herbs, is widely recognised for its health-promoting properties, including antidiabetic potential. Infusion time plays a crucial role in the extraction of colour pi...
Open access
Research Article10.9734/afsj/2025/v24i10821
This study investigated the nutritional composition, antioxidant activity, and probiotic viability of millet–soybean-based snack bars enriched with Lactobacillus acidophilus. Snack bars were formulated using millet, soybean, dates, cashew nuts, and date syrup, with probiotics enc...
Open access
Research Article10.9734/afsj/2025/v24i10818
Puji Rahmadi, Awalina Satya, Yusuf Andriana, Dedy Kurnianto, Vo Thanh Sang, Lia Kusmita & Ratih Pangestuti·Asian Food Science Journal·2025
Spirulina (Arthrospira spp.) produces natural pigments such as phycobiliproteins (notably phycocyanin), carotenoids (including β-carotene and zeaxanthin), and chlorophyll a, which are versatile biomolecules. These natural pigments exhibit a range of bioactivities, including antio...
Open access
Research Article10.9734/afsj/2025/v24i9817
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