Rice (Oryza sativa L.) is the second most important cereal crop and the major source of nutrition for half of the world's population. The physicochemical properties, cooking quality, nutritional value, and organoleptic properties of three novel Egyptian rice varieties Sakha Super...
Open access
Research Article10.9734/ajfrn/2025/v4i4322
Okeh Chukwuemeka Okeh, Modesta Mmaduabuchi Egwu-Ikechukwu, Chioma Margaret Ali, Chinyere Geraldine Ikwuakor & Victoria Obumneme Amaechi-Nnaji·Asian Journal of Food Research and Nutrition·2025
Introduction: Fermented Pentaclethra macrophylla (ugba), a product from African oil bean cotyledons, is widely consumed among the Igbo and other ethnic groups in southern Nigeria. It is typically prepared through indigenous household practices and serves as an accessible source o...
Open access
Research Article10.9734/ajfrn/2025/v4i4321
Okra (Abelmoschus esculentus) is a widely consumed vegetable in Nigeria that is prized for its excellent nutritional value. This study presents a comparative analysis of the nutritional, anti-nutritional, and phytochemical properties of long and short varieties of okra commonly c...
Open access
Research Article10.9734/ajfrn/2025/v4i4318
Aims: To determine the concentration of acrylamide (AA) in selected foods vended in informal settlements of Nairobi City County. Study Design: Analytical cross-sectional. Place and Duration of Study: Kibera Informal settlements, Nairobi City County, Kenya, May 2021. Methodology:...
Open access
Research Article10.9734/ajfrn/2025/v4i4319
Malnutrition has been a problem globally, due to limited awareness of the nutritional value of cultural staple foods. Cocoyam (Colocasia esculenta) and three-leaf yam (Dioscorea dumetorum) are highly consumed in Nigeria, with selection usually based on taste and availability with...
Open access
Research Article10.9734/ajfrn/2025/v4i4320
Black plum (Vitex doniana) is a sweet, edible perennial shrub widely distributed in tropical West Africa. The fruit is green when matured and changes to dark brown when fully ripened. They are known as a good source of phytochemicals and micronutrients. Foam mat drying is a techn...
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Research Article10.9734/ajfrn/2025/v4i4317
The intensification of livestock production across Africa has been driven by the escalating demand for animal-derived food products. To meet this demand, farmers have increasingly adopted intensive animal husbandry practices, which often involve the extensive use of veterinary an...
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Research Article10.9734/ajfrn/2025/v4i4316
Beilchmiedia mannii (Meisn.) seeds are important sources of therapeutic compounds and edible foods. This study investigated the phytochemical and nutritional composition of Beilchmiedia mannii (Meisn.) seeds in the Montane Forest ecological zone of Taraba State, Nigeria. The obje...
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Research Article10.9734/ajfrn/2025/v4i3315
The global reliance on refined wheat-based custard powders, which are often low in protein and fibre, raises nutritional concerns, particularly for individuals seeking healthier, plant-based alternatives. Additionally, underutilized crops like unripe bananas, oyster mushrooms, an...
Open access
Research Article10.9734/ajfrn/2025/v4i3314
This study evaluated the effects of incorporation of fresh mango peel (FMP) and fresh banana peel (FBP) on the physicochemical, microbiological, probiotic, and sensory characteristics of yogurt during 28 days of refrigerated storage. Proximate analysis showed that banana peel con...
Open access
Research Article10.9734/ajfrn/2025/v4i3313