The consumption of suya, a popular grilled meat delicacy in Nigeria, has raised increasing public health concerns due to possible contamination with harmful substances. This study determined the protein content and polycyclic aromatic hydrocarbon (PAH) concentrations in suya (roa...
Open access
Research Article10.9734/ajfrn/2026/v5i1371
Pomegranate peel, an abundant agro-industrial by-product, was evaluated for its proximate composition and bioactive constituents, with emphasis on optimizing extraction conditions for phenolics, flavonoids, ascorbic acid, anthocyanins, and pectin. Proximate analysis (dry weight b...
Open access
Research Article10.9734/ajfrn/2026/v5i1372
Recent studies assert that Black Soldier Fly larvae (BSFL) are a sustainable alternative food for animal production. This study evaluated the growth, haematological profiles, and cost analysis of catfish raised with wholesome BSFL and conventional feed (CF) for 4 weeks. Forty-fiv...
Open access
Research Article10.9734/ajfrn/2026/v5i1369
The present study evaluated the nutritional quality, mineral bioavailability, and functional properties of locally produced infant flours marketed in Bukavu, Democratic Republic of Congo, to determine their suitability for complementary feeding. A cross-sectional laboratory-based...
Open access
Research Article10.9734/ajfrn/2026/v5i1370
Chukwuma J. Okafor, Harith Juma Said, Rodolfo Isidro Bosch Bayard, Diane Millo Martin, Fat-hiya Abdallah Said, Amaya Blanco del Frade, Kenechukwu M. Okafor & Ali Said Yussuf·Asian Journal of Food Research and Nutrition·2026
Background: Child malnutrition, including undernutrition and overweight, remains a major global public health challenge, especially in low- and middle-income countries (LMICs), contributing to high under-five mortality and long-term cognitive, physical, and economic consequences....
Open access
Research Article10.9734/ajfrn/2026/v5i1368
Aims: To review the quality of Rambak crackers with various storage times, the moisture content, fat content, water activity (Aw), yeast mold count (ymc), peroxide value, and free fatty acid (FFA) were assessed. Study Design: Using a Completely Randomized Desgin (CRD). Place and...
Open access
Research Article10.9734/ajfrn/2026/v5i1366
Aim: For the growing interest in alternative gluten-free flour blends to whole wheat flour in transitional food production, selected functional properties, phytochemicals, and vitamin profiles of flour blends formulated were determined to ascertain their nutritional quality for g...
Open access
Research Article10.9734/ajfrn/2026/v5i1367
Aims: This study aimed to provide a comprehensive nutritional evaluation of the leaves and stem of Alternanthera sessilis by determining their proximate composition, mineral profile, anti-nutritional factors, and amino acid compositions, thereby establishing scientific evidence f...
Open access
Research Article10.9734/ajfrn/2026/v5i1365
This paper aims to evaluate the antioxidant activity and micronutrient content of extruded snacks from blends of whole wheat flour (WWF) and chicken egg. The WWF was mixed separately in different proportions either with the raw whole egg, egg yolk or egg albumen. A twin-screw ext...
Open access
Research Article10.9734/ajfrn/2026/v5i1364
This study evaluated the functional, proximate, physical, and sensory properties of cakes produced from wheat, “acha” (Digitaria exilis), and coconut residue flour blends. Four formulations were prepared: 100% wheat (control), 80:15:5, 75:20:5, and 70:25:5 (wheat–acha–coconut res...
Open access
Research Article10.9734/ajfrn/2026/v5i1363