Background: Nutrigenomics examines the relationships between food bioactives and the human genome, facilitating a shift towards precision nutrition and the prevention of chronic diseases. Notwithstanding its clinical possibility, the incorporation of genetic literacy into educati...
Open access
Research Article10.9734/afsj/2026/v25i7889
Introduction: Pumpkin seeds (Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata) are widely consumed agro-industrial by-products that are often discarded despite their reported nutritional and pharmacological potential. Aim: The present study aimed to evaluate the physicoch...
Open access
Research Article10.9734/afsj/2026/v25i7887
The growing demand for nutrient-rich ready-to-eat foods has increased the need to understand moisture sorption characteristics and packaging stability of extruded Bambara groundnut-based breakfast meals to enhance their quality, safety, and shelf life. The objective of this study...
Open access
Research Article10.9734/afsj/2026/v25i7888
Suya, a traditional West African grilled meat product, is highly susceptible to nutritional and microbiological deterioration during ambient-temperature storage. This study evaluated the effects of four packaging materials cellophane film (CF), aluminium foil (AF), glass jar (GJ)...
Open access
Research Article10.9734/afsj/2026/v25i7886
Background: In recent years, Increased screen time in children is strongly linked to unhealthy snacking habits, characterized by the consumption of energy-dense, nutrient-poor foods. These trends contribute significantly to childhood obesity and poor nutritional health, creating...
Open access
Research Article10.9734/afsj/2026/v25i7885
Ylyonah Faith T. De La Cruz, Jared Dwayne A. Decoyna, Desiree F. Tica-a & Rostom Niño B. Supsupin·Asian Food Science Journal·2026
In the evolving landscape of food innovation, sustainability and functionality are becoming essential in product development. The global food industry is shifting from traditional focuses on taste and shelf life to products that enhance nutrition and address environmental concern...
Open access
Research Article10.9734/afsj/2026/v25i6884
The rapid increase in edible oil consumption, largely driven by changing lifestyles and dietary patterns, has raised growing concerns regarding the potential health risks and safety implications associated with repeatedly heated frying oils. Two primary concerns arise from oil in...
Open access
Research Article10.9734/afsj/2026/v25i6882
The use of natural food additives such as lemon slices in the manufacture of palm liquid sugar can be done to improve sensory quality with a variant of sour taste and improve the physiological function of palm liquid sugar products. The purpose of this study was to determine the...
Open access
Research Article10.9734/afsj/2026/v25i6883
Background: Fonio is an underutilized ancient West African cereal with promising nutritional, functional, structural, and thermal properties that support its potential application in value-added food products and large-scale industrial utilization. Aims: This study aimed to evalu...
Open access
Research Article10.9734/afsj/2026/v25i6880
This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article10.9734/afsj/2026/v25i6881