Growing health concerns regarding saturated animal fats necessitate the development of healthier alternatives in meat products. The study examined the impact of replacing animal fat with a stabilized rice bran oil (SRBO)-oleogel, structured with 9% beeswax, at 50%, 75%, and 100%...
Open access
Research Article10.9734/ajfrn/2025/v4i3303
Introduction: Food safety is a growing concern in Bangladesh, particularly in the goat meat distribution channel, where supply chain risk and consumer distrust threaten market integrity. The safety of goat meat depends on various stakeholders, from producer farms to consumers’ ta...
Open access
Research Article10.9734/ajfrn/2025/v4i3301
Background and Objective: The edible winged African termite (Macrotermes nigeriensis) is an adult termite with wings that belongs to the Isoptera order and Termitidae family. Most Nigerians have direct or indirect experience with the practice of eating edible insect due to their...
Open access
Research Article10.9734/ajfrn/2025/v4i3300
Background: Heating or cooking of meat could alter its chemical composition and sensory profile. This work evaluated the oxidizing effect of heating on the camel meat and the protective effect of vitamins C (Vit C) and E (Vit E). Methods: Meat samples were pretreated by Vit C or...
Open access
Research Article10.9734/ajfrn/2025/v4i3299
Background: Access to nutritious food remains a major public health challenge in urban low- and middle-income settings, where economic barriers limit dietary adequacy. Despite growing awareness about nutrition, many households continue to consume energy-dense but nutrient-poor di...
Open access
Research Article10.9734/ajfrn/2025/v4i3298
Aims: This study evaluated the quality attributes in the proximate, mineral and functional properties of cake produced from unripe plantain and sweet potato composite flour enriched with edible insect pallid emperor moth. Study Design: The design of the study is experimental. Pla...
Open access
Research Article10.9734/ajfrn/2025/v4i3297
Kefir is a probiotic-rich fermented beverage produced using kefir grains comprising Lactobacillus kefiranofaciens, Lactobacillus kefiri, and Saccharomyces cerevisiae, which confer multiple health benefits. This study aimed to formulate a plant-based kefir using peanut milk, an af...
Open access
Research Article10.9734/ajfrn/2025/v4i3295
The study aimed to compare the proximate and sensory properties of bread produced from wheat, acha and date fruit composite flour with white bread using the standard. The results obtained were compared to the National Agency for Food and Drugs (NAFDAC), 2023 standard for white br...
Open access
Research Article10.9734/ajfrn/2025/v4i3296
Given the rising global prevalence of atherosclerosis and cardiovascular diseases, a study was conducted to evaluate the effects of incorporating proso millet seed powder (PMSP) and sweet lupine seed powder (SLSP) into the diet of hypercholesterolemic (Hyper-C) rats. These powder...
Open access
Research Article10.9734/ajfrn/2025/v4i3294
Proximate compositions, microbial counts and sensory attributes of steamed paste produced from blends of yellow maize (Zea mays), melon seeds (Cucumis melo L.) and African palm weevil (Rhynchophorus phoenicis) were investigated. The slurries of the three raw materials were indepe...
Open access
Research Article10.9734/ajfrn/2025/v4i3293