A study aimed to develop new products from spent hen meats to increase marketing value of meat, which is an excellent and inexpensive source of animal protein that can effectively reduce acute malnutrition resulting from protein and energy deficiency, especially in developing cou...
Open access
Research Article10.9734/ajfrn/2026/v5i1362
Aims: Dietary supplements (DS) are widely used to enhance nutritional intake, offering macro/micronutrients, enzymes, and probiotics in various forms such as pills, powders, and beverages. Despite their widespread use, many people have reported using dietary supplements without a...
Open access
Research Article10.9734/ajfrn/2026/v5i1361
Pumpkin seeds are nutrient-dense kernels that provide unsaturated fatty acids, high-quality protein, dietary fiber, and important micronutrients such as magnesium, zinc, iron, manganese, and copper, together with phytosterols and tocopherols that contribute to their functional fo...
Open access
Research Article10.9734/ajfrn/2026/v5i1360
Arinola Becky Adediran, SAMUEL AFORIJIKU, Omowonuola Temilade Oni, CHRISTOPHER OLADIMEJI FAKOREDE, OYEDUNMOLA SARAH AGBOOLA & ISAIAH ANNAYOCHUKWU OKERE·Asian Journal of Food Research and Nutrition·2026
Understanding interaction of foodborne pathogens such as Escherichia coli, and Staphylococcus aureus in milk is pivotal due to high cases of foodborne infection. This study evaluated the survival of food-borne pathogen in milk and the potential of lactic acid bacteria as co-cultu...
Open access
Research Article10.9734/ajfrn/2026/v5i1359
Muazzam Sheriff Maqbul, Ekram Abdulmatlub Aljohani, Noha Mohammed Mujally, Morouj Ahmed Alabyadh, Shahd Saleh Alharbi, Lina Mohammad Haytham Mawardi, Ghadeer Yusuf Hashem Alsubahi, Hiba Mostafa Abdulhalim Bapary, Faduma Bashir Khalif, Neama Gamal Mohamed Abdalla Shabib, Ashjan Nasser Bamarhool, Muath Saeed Ali Alamri, Ahmed Yousef Daghmash & Obaidullah Muhammad Shafi·Asian Journal of Food Research and Nutrition·2026
Introduction: Background: The rising global adoption of plant-based diets (PBDs) including vegetarian (VG) and vegan (VN) patterns in the uniquely vulnerable period of toddlerhood (12–36 months) necessitates a critical assessment of their nutritional and clinical impact. This is...
Open access
Research Article10.9734/ajfrn/2026/v5i1358
Purpose: The study predicted the determinants of school canteen food choices among school-going adolescents in Nansana Municipality in Uganda. Methods: An observational cross-sectional design was employed. The data were primarily collected from 4900 adolescents, aged 10-19 years,...
Open access
Research Article10.9734/ajfrn/2026/v5i1357
Edible mushrooms are increasingly recognized as functional foods due to their favorable nutritional profile and rich diversity of bioactive compounds. Beyond their traditional culinary value, mushrooms synthesize structurally diverse secondary metabolites through fungal-specific...
Open access
Research Article10.9734/ajfrn/2026/v5i1355
Oyster mushrooms have been considered as therapeutic and nutrient-rich foods in numerous countries for years due to their significant levels of nutritional components, proximate amino acids, and minerals. This study focuses on the quantitative investigation of the proximate, amin...
Open access
Research Article10.9734/ajfrn/2026/v5i1356
Effective weight reduction and maintenance strategies are needed to enable people to make changes, as the prevalence of overweight and obesity is on the rise across the country and around the world. Studying the current data on effective diet plans for adult weight loss and maint...
Open access
Research Article10.9734/ajfrn/2025/v4i4354
The role of microbes in food safety has been widely studied over the years, and it’s been established that these microbes have a dual role in terms of food safety. While some microbes produce mycotoxins and biogenic amines, which result in food poisoning and spoilage, others prod...
Open access
Research Article10.9734/ajfrn/2025/v4i4353
In recent years, the increasing demand for minimally processed, nutrient-dense foods have spurred the development of non-thermal food processing technologies, such as High-Pressure Processing (HPP), Pulsed Electric Field (PEF), and Cold Plasma. These technologies offer a promisin...
Open access
Research Article10.9734/ajfrn/2025/v4i4352
Hibiscus rosa-sinensis commonly known as “China Rose”, presents a promising opportunity for enhancing the nutritional and sensory properties of fruit-based products. This study investigated the utilization of hibiscus petals extract as a supplement in strawberry jam to enhance it...
Open access
Research Article10.9734/ajfrn/2025/v4i4350
Faradisa Zul Alfi Husna, Dedes Amertaningtyas, Khothibul Umam Al Awwaly, Herly Evanuarini, Firman Jaya, Aris Sri Widati, Agus Susilo, Premy Puspitawati Rahayu & Aulia Puspita Anugra Yekti·Asian Journal of Food Research and Nutrition·2025
Aims: To determine the effect of adding propolis as a natural preservative on reduction sugar, antioxidant, water activity, texture and color (L a* b*) of milk jelly candy. Study Design: This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Pl...
Open access
Research Article10.9734/ajfrn/2025/v4i4351
This study aims to evaluate the nutritional and sensory properties of bread produced from blends of wheat and cocoyam (Xanthosoma sagittifolium) flours, highlighting the potential of cocoyam as a functional ingredient in bread-making A systematic investigation was conducted to as...
Open access
Research Article10.9734/ajfrn/2025/v4i4349
Aims: To determine the effect of addition of moringa leaf powder on the making of fermented free-range chicken dendeng in terms of moisture content, water activity (aw), sensory evaluation, and Lab* color. Study Design: Using a Completely Randomized Design (CRD). Place and Durati...
Open access
Research Article10.9734/ajfrn/2025/v4i4347