This study assessed the chemical and physicochemical properties of biscuits made from fermented black bean and cocoyam flour blends. The use of underused legumes and root crops in baked goods has been promoted by the growing demand for functional meals and the need to lessen reli...
Open access
Research Article10.9734/ajfrn/2026/v5i3421
Background: Increasing consumption of ultra-processed foods (UPFs) is associated with suboptimal diet quality and related health risks. Sedentary IT work may increase reliance on UPFs, with potential implications for nutritional status and overall well-being. Objective: This stud...
Open access
Research Article10.9734/ajfrn/2026/v5i3422
This study evaluated the proximate, functional, sensory and vitamin composition of multigrain akamu sweetened with date powder and flavoured with ginger powder. Multigrain akamu powder was prepared from maize, millet and sorghum, while date and ginger powders were processed separ...
Open access
Research Article10.9734/ajfrn/2026/v5i3419
Background: CalmiBites is a novel cocoa-oat snack developed using traditional Indian ingredients to provide a palatable and affordable snack option for young adults. Aims: This study aimed to develop CalmiBites and evaluate its sensory acceptability, short-term storage stability...
Open access
Research Article10.9734/ajfrn/2026/v5i3420
Chronic stress can sustain activation of the hypothalamic-pituitary-adrenal (HPA) axis, leading to elevated cortisol levels, systemic inflammation and metabolic disturbance. Interest in dietary approaches to stress management has increased because functional foods may provide acc...
Open access
Research Article10.9734/ajfrn/2026/v5i3417
Three tropical root and tuber crops, namely cassava (Manihot esculenta TME 419), white Guinea yam (Dioscorea rotundata Poir.) and sweet potato (Ipomoea batatas Lam.), were evaluated as starch sources and subjected to chemical modification. Native starch yields were 23.82%, 18.65%...
Open access
Research Article10.9734/ajfrn/2026/v5i3418
Sous vide processing, the practice of sealing food under vacuum and cooking it at precisely controlled, sub-boiling temperatures for extended periods, has grown from a specialised culinary technique into a substantial subject of food science research in its own right. This review...
Open access
Research Article10.9734/ajfrn/2026/v5i3416
Aims: This study aimed to develop and characterise a maltodextrin-enriched aqueous extract of Hibiscus rosa-sinensis L. flowers and to evaluate its suitability as a natural preservative coating for selected fruits and vegetables. Study Design: Experimental laboratory study. Place...
Open access
Research Article10.9734/ajfrn/2026/v5i3415
This study evaluated the effect of African yam bean and orange albedo flour inclusion on the functional properties of wheat-based flour blends and the proximate composition, physical characteristics, and sensory quality of bread prepared from the blends. Five flour formulations w...
Open access
Research Article10.9734/ajfrn/2026/v5i3414
This study was conducted to formulate and evaluate a guava-flavoured non-dairy yoghurt using black rice milk and coconut milk as the primary ingredients. Black rice milk and coconut milk were combined in different proportions, with selected treatments prepared either with or with...
Open access
Research Article10.9734/ajfrn/2026/v5i3412