Jumoke Happiness Ayansola, Vincent Uchenna Unegbu, Favour Chibuzor, Ifeanyi Raphael Ugwuanyi, Oluwadunsin Adekunle, Cynthia Dike Kosisochi, Aida Rahman Maamah, Daniel Ekenem Chukwudum & Joy Babalola·Asian Journal of Food Research and Nutrition·2026
Tomato (Solanum lycopersicum) is a globally significant horticultural crop, rich in bioactive compounds including lycopene, β-carotene, vitamin C, and phenolics, which promote human health and prevent disease. The high perishability of fresh tomatoes, however, causes substantial...
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Research Article10.9734/ajfrn/2026/v5i2376
The objective of this study was to evaluate fermented maize, termite protein hydrolysate and carrot flour. Edible termites were washed, drained, roasted to remove the fur, cooled and milled into whole termite protein meal (TPM.). The protein meal was then defatted using acetone t...
Open access
Research Article10.9734/ajfrn/2026/v5i2377
In Burundi, agriculture is the pillar of food security, but smallholders face financing constraints. This study aims to assess the impact of agricultural loans on the food security of rural households in the commune of Ngozi. A cross-sectional survey conducted in May 2025 collect...
Open access
Research Article10.9734/ajfrn/2026/v5i2375
The growing emphasis on fitness and body consciousness has contributed to increased dietary supplement use among physically active young adults. This cross-sectional analytical study aimed to assess the prevalence of dietary supplement consumption and examine demographic and exer...
Open access
Research Article10.9734/ajfrn/2026/v5i2374
The purpose of this study is to analyze the contribution of avocados to improving the nutrition of rural households in the Tangara commune by providing them protein, iron and zinc. This research was carried out in the Tangara commune, located in the Butanyerera province in northe...
Open access
Research Article10.9734/ajfrn/2026/v5i1373
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...
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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...
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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...
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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....
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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...
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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