The study aimed at evaluating the effect of orange pomace and carrot flour on nutritional profile of wheat cookies. Wheat, orange pomace and carrot flour samples were formulated into four samples at proportions of 100:0:0, 85:5:10, 80:10:10 and 75:15:10 respectively. Each combina...
Open access
Research Article10.9734/ajfrn/2026/v5i2393
Edible insects are a unique food ingredient with great potential to contribute to global food security and provide an interesting food alternative. This study aims to determine whole meal, defatted, and protein hydrolysates from edible grasshoppers. Edible grasshoppers were harve...
Open access
Research Article10.9734/ajfrn/2026/v5i2391
The major problem associated with snacks is the frequent incidence of contamination. Due to the nature of these snacks and their methods of preparation involving extensive handling, they are usually prone to contamination from water, air, storage/distribution facilities, environm...
Open access
Research Article10.9734/ajfrn/2026/v5i2390
Aims: To evaluate household food‑waste behaviours in urban Oyo State, identify predictors of high waste (≥500 g/week), and assess the effectiveness of a community‑based campaign intervention. Study Design: Cross‑sectional survey combined with a community‑based campaign interventi...
Open access
Research Article10.9734/ajfrn/2026/v5i2387
Wastewater use in agriculture is increasing, particularly in developing regions, but it poses serious food safety and public health risks due to microbial and parasitic contamination. This study assessed contamination levels, associated health risks, and control strategies in was...
Open access
Research Article10.9734/ajfrn/2026/v5i2388
This study investigated the influence of fermentation time on the quality characteristics of gari produced from the vitamin A bio-fortified cassava variety TMS 01/1371. Cassava roots were processed into garri using traditional methods, with fermentation times of 0, 24, 48, 72, an...
Open access
Research Article10.9734/ajfrn/2026/v5i2389
Background: Pap “akamu” is a traditional fermented complementary food and popular street food from Nigeria, typically made from maize, sorghum, guinea corn or millet. Studies have shown that pap is inadequate in nutrient hence the addition of the edible grasshopper which will hel...
Open access
Research Article10.9734/ajfrn/2026/v5i2386
The study evaluated the quality of composite flour produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analysed for functional properties, anti-nutrient...
Open access
Research Article10.9734/ajfrn/2026/v5i2385
Underutilized seed flours from African yam bean (Sphenostylis stenocarpa) and fluted pumpkin (Telfairia occidentalis) were evaluated for proximate composition, amino acid profile, and phytochemical constituents. Significant variations (P < .05) were observed in proximate compo...
Open access
Research Article10.9734/ajfrn/2026/v5i2382
Bio-fortification enhances the nutritional content of food crops, addressing micronutrient deficiencies and improving public health. Agile processing techniques optimize nutrient retention, texture, and flavor in food products, allowing for flexibility and rapid development. This...
Open access
Research Article10.9734/ajfrn/2026/v5i2383