Osei Jonathan K., Panti Jesus S., Appiah Nathaniel O., Olatunde Timilehin S., Brobbey Emmanuel O., Ogunmoyero Toluwani S., Ololade Oyindamola & Bakare-Abidola T.·Asian Journal of Food Research and Nutrition·2025
Background: Adolescence is a critical period for mental health, with conditions like depression and anxiety becoming increasingly prevalent. Emerging evidence suggests that diet influences mental well-being, with processed food consumption linked to higher risks of mood disorders...
Open access
Research Article10.9734/ajfrn/2025/v4i1241
Suraiya Khanom, Anwara Akter Khatun, Md. Ashraful Islam, Fahriha Nur A Kabir, Sourav Biswas Nayan, Md. Eleaus Hossen Evan, Nazmul Islam & Md. Abdul Halim·Asian Journal of Food Research and Nutrition·2025
Background: Older adults are particularly susceptible to nutritional risk states due to inadequate food intake and the prevalence of chronic medical conditions. This demographic necessitates comprehensive nutrition assessments to address their unique needs. Goals and Objectives:...
Open access
Research Article10.9734/ajfrn/2025/v4i1240
This study investigated the potential of incorporating toasted African bush pear, acha, and grasshopper as nutritious and sustainable ingredients in biscuit production. The acha, African Bush Pear flour and grass hopper were mixed in the ratio of 100:0:0, 91:5:4, 86:10:4, 81:15:4...
Open access
Research Article10.9734/ajfrn/2025/v4i1238
Lemongrass is a very popular herb nowadays due to its health-promoting characteristics. It is a medicinal herb with antioxidant, anti-inflammatory and antibacterial properties. Consumption of lemongrass regularly can help to detoxify your body. It have cholesterol-lowering proper...
Open access
Research Article10.9734/ajfrn/2025/v4i1239
The present study examined the correlation between consumer buying behavior and the perception of ready-to-eat food among college students. A sample of 365 students from five departments in a local college in Davao del Norte, Philippines, participated in the survey, utilizing two...
Open access
Research Article10.9734/ajfrn/2025/v4i1237
Aims: Nutritional qualities and pasting properties of flour from blends of pearl millet flour and wheat flour incorporated with valorized pineapple pulp flour were assessed. Study Design: Four composite flour samples were prepared at different levels of pearl millet flour, wheat...
Open access
Research Article10.9734/ajfrn/2025/v4i1235
Aims: This study was carried out to investigate the proximate and sensory attributes of pap by incorporation of muskmelon and peanut flours. Study Design: Using a Completely Randomized Design (CRD). Place and Duration of Study: The research was carried out at the Department of Fo...
Open access
Research Article10.9734/ajfrn/2025/v4i1236
Background Information: Food fortification brings forth an inexpensive and scalable solution that can reach vast demographics including those residing in remote or deprived sections. Methodology: A cross-sectional survey was conducted in Lucknow city using convenience sampling to...
Open access
Research Article10.9734/ajfrn/2025/v4i1234
Seasoning powders can be defined as mixtures of different compounds whose main role is to enhance taste and flavor of ready to eat food to which they are added. The taste enhancement property of the seasoning powders is largely due to the presence of flavour enhancers in them which...
Open access
Research Article10.9734/ajfrn/2025/v4i1233
Cash-based transfer and food in-kind assistance are two different modalities used to deliver assistance to conflict-affected populations. The use of cash has become a common modality of assistance in humanitarian response given its benefits. In Uganda, the World Food Programme (W...
Open access
Research Article10.9734/ajfrn/2025/v4i1232