Legumes are seed belonging to Leguminosae family who are often underappreciated and not utilized to their full potential. They are a rich source of proteins, dietary fibers and micronutrients who traditionally been consumed in form of soup and curries. They have multiple health...
Open access
Research Article10.9734/ajfrn/2025/v4i3281
This study aimed at evaluating the proximate composition of wheat, acha and date fruit flour individually before formulating them into composite flours. After which samples were evaluated for proximate and functional properties using standard methods. The different flours were bl...
Open access
Research Article10.9734/ajfrn/2025/v4i2279
Chicken sausage is a popular processed meat product, but there is a growing need to improve its nutritional quality and the sustainability of its raw materials. The use of chicken by-products such as belly fat, chicken skin, chicken feet collagen and chicken liver as additives ca...
Open access
Research Article10.9734/ajfrn/2025/v4i3280
Tea plays an integral part in the daily life of most people around the globe. They often consume tea as a morning beverage to energize themselves. Tea has several health benefits, like antioxidative, antimicrobial, cholesterol-lowering, and cardioprotective activity. Despite the...
Open access
Research Article10.9734/ajfrn/2025/v4i2278
The Indian frozen dessert industry has been expanding due to evolving lifestyles, increasing health consciousness, and changing consumer preferences. Ice pops, a value-priced and popular frozen dessert, are becoming increasingly popular, particularly among young people. Consumer...
Open access
Research Article10.9734/ajfrn/2025/v4i2277
Cowpea (Vigna unguiculata), a legume generally consumed in Nigeria, is an inexpensive source of protein which can be processed into many traditional domestic and industrial foods. Spices possess health and organoleptic properties. Germination improves the nutritional properties o...
Open access
Research Article10.9734/ajfrn/2025/v4i2276
Background: Type 2 diabetes (T2D) is a prevalent and growing global health issue. Dietary interventions, particularly plant-based diets, have garnered increasing attention for their potential to manage and mitigate the effects of T2D. This systematic review aims to evaluate the e...
Open access
Research Article10.9734/ajfrn/2025/v4i2275
Background: Diabetes is classified as a metabolic disorder that can be effectively managed through beneficial dietary changes. Patients with diabetes are at an increased risk of developing chronic complications, including retinopathy, nephropathy, cardiovascular disease, neuropat...
Open access
Research Article10.9734/ajfrn/2025/v4i2272
This study examined the effects of varying levels of Leucaena leucocephala seed meal as a plant protein source on the growth performance of weaned rabbits. The rabbits aged 0000 and average body weight was 693g randomly divided into four experimental groups. Sixteen weaned rabbit...
Open access
Research Article10.9734/ajfrn/2025/v4i2273
This study investigates the development and characterization of oleogels formulated from Stabilized rice bran oil (SRBO) and beeswax (BW) as functional fat substitutes in bakery products. Oleogels were prepared by varying the concentration of beeswax (3%, 6%, and 9%) and evaluati...
Open access
Research Article10.9734/ajfrn/2025/v4i2274