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
Weaning is a gradual process involving the introduction of complementary solid foods into an infant’s diet, as breastfeeding alone becomes insufficient to fulfil the nutritional requirements of the growing infant. One of the principal challenges encountered during the transitiona...
Open access
Research Article10.9734/ajfrn/2026/v5i3402
Inadequate dietary intake during pregnancy would however result to nutrients deficiency. This may cause the fetus to receive suboptimal micro and macro nutrient, resulting to inadequate intrauterine growth and development, inherited malformations, preterm deliveries, pregnancy co...
Open access
Research Article10.9734/ajfrn/2026/v5i2401
Benjamin Onyebuchi Osuji, Chidinma Stacy Iroha, Christiana Inuaesiet Edemekong, Ikemesit Udeme Peter, Ikechukwu Jude Ebenyi, Oforbuike Okeh & Ifeanyichukwu Romanus Iroha·Asian Journal of Food Research and Nutrition·2026
Background: Coagulase-negative Staphylococci (CoNS) have emerged as significant opportunistic pathogens, particularly in foodborne infections. The presence of virulence genes such as Panton-Valentine leukocidin (pvl) in CoNS isolated from fresh vegetables represents an underrecog...
Open access
Research Article10.9734/ajfrn/2026/v5i2400
Aims: To comparatively analyse the proximate composition, physicochemical properties, and microbial quality of yoghurts produced from cow milk and soybeans. Study Design: Laboratory-based comparative analysis. Place and Duration of Study: Department of Biochemistry, Federal Unive...
Open access
Research Article10.9734/ajfrn/2026/v5i2399
Chicken muscle, with its high moisture content and abundant protein, is highly susceptible to spoilage. This study evaluated the effect of ginger (Zingiber officinale), garlic (Allium sativum), and clove (Syzygium aromaticum) extracts on the quality of oven-dried chicken muscles....
Open access
Research Article10.9734/ajfrn/2026/v5i2398
This study examines the impact of online food delivery platforms on dietary choices and nutrition awareness among young adults aged 18–25 years. With the increasing reliance on digital platforms for convenient meal access, concerns regarding dietary quality and health awareness h...
Open access
Research Article10.9734/ajfrn/2026/v5i2397
Background: Fermented foods are integral to diets worldwide, particularly in Africa, where they enhance food security, nutrition, and cultural heritage through the activity of diverse microorganisms that improve food quality and functionality. Aim: This study presents an integrat...
Open access
Research Article10.9734/ajfrn/2026/v5i2396
Seasonings are ingredients used to bring out the natural tastes and flavours in food without significantly altering the basic taste and flavour. This study evaluated the effect of fermentation and drying on the bioactive compounds, vitamins and antioxidant activity of seasoning c...
Open access
Research Article10.9734/ajfrn/2026/v5i2395
The aim of this study was to assess the effects of different diets formulated using local ingredients on the growth of hens and their egg production, with a view to contributing to food security. Feeding laying hens with locally produced oilseed cakes will improve egg availabilit...
Open access
Research Article10.9734/ajfrn/2026/v5i2394
Infant feeding is essential for child growth, development, and survival. Failure to breastfeed exclusively during the first six months is a major risk factor for morbidity and mortality. This study assessed the knowledge, attitudes, and practices (KAP) of mothers regarding infant...
Open access
Research Article10.9734/ajfrn/2026/v5i2392