Green leafy vegetables (GLVs) are nutrient-dense foods with potential for use in dehydrated forms; however, processing conditions may influence their composition and functional characteristics. This study evaluated the effect of thermal processing on the proximate composition, fu...
Open access
Research Article10.9734/ajfrn/2026/v5i3413
Introduction: The ongoing nutrition transition in sub-Saharan Africa is accompanied by increasing penetration of ultra-processed foods (UPFs), which is particularly concerning among young adults in university settings. However, evidence on UPF exposure in the Senegalese context r...
Open access
Research Article10.9734/ajfrn/2026/v5i3411
Franck P. Angbongbo, Queen. M. Iragi, Michael. B. Ntwali, Juliette. B. Asifiwe, Dieudonné. L. Nyamaifofe, Alex. A. Lina & Didy. O. Onautshu·Asian Journal of Food Research and Nutrition·2026
Tomato concentrates are an essential food product worldwide. This study presents a comparative analysis of the physicochemical and microbiological stability of tomato concentrate in Bukavu by comparing traditional heating techniques with the application of essential oil extracts...
Open access
Research Article10.9734/ajfrn/2026/v5i3409
Background: Sugar-sweetened beverage consumption is a recognised dietary concern among young adults, yet context-specific evidence on students’ knowledge and consumption patterns remains limited in some Nigerian university settings. This study assessed knowledge of the health con...
Open access
Research Article10.9734/ajfrn/2026/v5i3410
The global rise in non-communicable diseases (NCDs) and micronutrient deficiencies, particularly in developing regions, underscores the need for affordable, nutrient-rich gruels. This study assessed the quality attributes of gruels produced from composite flour blends of orange-f...
Open access
Research Article10.9734/ajfrn/2026/v5i3408
J. B. Agbese, F. O. Okwuenu, C. V. Udeogu, U. I. Igwe, S. G. Ekemezie, O. M. Oluwadara, K. U. Chukukereze, P. I. Nwagbo & E. O. Ojua·Asian Journal of Food Research and Nutrition·2026
Background: Cashew nuts (Anacardium occidentale L.) are widely consumed for their nutritional and industrial value, but post-harvest handling may expose them to microbial contamination with possible public-health implications. Aims: This study examined the bacteriological profile...
Open access
Research Article10.9734/ajfrn/2026/v5i3407
Background: Anemia is a major public health problem among young populations, largely due to increased nutritional needs, rapid growth, and menstrual blood loss. Individuals in higher education are particularly at risk because of poor dietary habits, low health awareness, and soci...
Open access
Research Article10.9734/ajfrn/2026/v5i3406
Agro-industrial by-products such as rice bran, onion peels, and pomegranate peels are rich sources of bioactive compounds with strong antioxidant potential. Their valorisation offers a sustainable alternative to synthetic additives for food preservation and nutraceutical applicat...
Open access
Research Article10.9734/ajfrn/2026/v5i3405
Rising vitamin A deficiency and diabetes have increased interest in developing acceptable, nutrient-enriched cassava–wheat composite bread. This study investigated the sensory, nutritional qualities and cyanogenic potential of milk flavored bread produced from pro-vitamin A-enric...
Open access
Research Article10.9734/ajfrn/2026/v5i3404
Background: Childhood malnutrition remains a major public health challenge in Northern Ghana, and limited evidence exists on the nutritional knowledge and childcare practices of caregivers of severely acute malnourished children attending tertiary healthcare facilities. Aim: The...
Open access
Research Article10.9734/ajfrn/2026/v5i3403