The increased rate of protein energy undernutrition among children has raised an alarm on the need for formulation of rich home-based complementary foods through careful selection and combination of household foodstuffs. This study sought to evaluate complementary food produced f...
Open access
Research Article10.9734/ajfrn/2025/v4i4348
Aim: This study was aimed to examine the microbial and sensory quality of tomato powders using different drying methods Study Design: This study involved the design, fabrication, and performance evaluation of a mixed solar-powered dryer optimized for drying agricultural produce,...
Open access
Research Article10.9734/ajfrn/2025/v4i4346
Fermentation with microorganisms is the principal technology for manufacturing a vast array of food products and alcoholic beverages. The process is synonymous with the process involving microorganisms like bacteria, yeasts, and molds that transform carbohydrates into a vast spec...
Open access
Research Article10.9734/ajfrn/2025/v4i4345
Background: In the world today, food materials are no longer considered a source of nutrients solely, but also have to make contributions to the health of consumers. The benefits of food nanotechnology in the utilisation of some food wastes, oil crops, and essential oils rich in...
Open access
Research Article10.9734/ajfrn/2025/v4i4344
Meat is one of the most affordable sources of protein and other key nutrients needed in human diets, and drying is a standard method of preservation in Nigeria. Our study evaluated the proximate composition and heavy metal concentrations of processed dried meat (Kilishi) sold in...
Open access
Research Article10.9734/ajfrn/2025/v4i4342
The study aimed to assess the intrinsic phytochemical constituents, functional properties, and nutritional composition of the underutilised baobab (Adansonia digitata) fruit powder sourced from the semi-deciduous forest zone of Volta region, Ghana. The study employed acceptable m...
Open access
Research Article10.9734/ajfrn/2025/v4i4343
Aims: To comprehensively compare the phytochemical profiles, antioxidant capacity, anti-inflammatory properties, and sensory attributes of teas derived from the leaves of mango, guava, and lemon to evaluate their potential as functional beverages. Study Design: A comparative labo...
Open access
Research Article10.9734/ajfrn/2025/v4i4341
Background: The aim of the present study was to analyze the nutritional makeup, proximate analysis, phytochemical components, and in-vitro antioxidant activities of black jamun flesh and seed (fruit), with the goal of emphasizing their potential as alternative food sources. Metho...
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Research Article10.9734/ajfrn/2025/v4i4340
Maize (Zea mays L.) and cassava (Manihot esculenta Crantz) are important staple foods and major sources of food security, rural livelihoods, and agro-industrial development in Nigeria. Nevertheless, unsafe production, preservation, and handling practices pose serious food safety...
Open access
Research Article10.9734/ajfrn/2025/v4i4339
Most of the major terminal illnesses suffered by mankind today is nutrition related and that is why human nutrition is a public health concern, because diabetes mellitus is also a health problem linked nutrition; this study determined the effect of nutrition education on the know...
Open access
Research Article10.9734/ajfrn/2025/v4i4336
Shreeyash Sangale, S. S. Ramod, V. B. Kadav, N. N. Prasade, S. S. More, A. J. Mayekar, R. P. Mahadik, M. N. Patond & Tejas Meshram·Asian Journal of Food Research and Nutrition·2025
The present study was conducted to evaluate the sensory and microbial qualities of Sorghum- based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, and 50%) of probiotic curd containing Lactobacillus acidophilus. Sensory evaluation focused on key attributes including c...
Open access
Research Article10.9734/ajfrn/2025/v4i4337
Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale, Jayashree Guthale & Akash Karhale·Asian Journal of Food Research and Nutrition·2025
The present study was conducted to assess the quality parameters of Finger millet-based probiotic ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of...
Open access
Research Article10.9734/ajfrn/2025/v4i4338
Benue State; often referred to as Nigeria’s "food basket" is increasingly threatened by the dual crises of escalating insecurity and climate variability, jeopardizing its vital role in national food supply. Despite its agricultural potential, recurrent farmer–herder conflicts, ba...
Open access
Research Article10.9734/ajfrn/2025/v4i4335
Introduction: Tomato (Lycopersicon esculentum) has a high water content which predisposes it to spoilage by pathogenic bacteria that can pose significant health threats to consumers. Aim: The aim of the study was to undertake the bacterial assessment of fresh and spoilt tomatoes...
Open access
Research Article10.9734/ajfrn/2025/v4i4334
Consumption of wheat‐based products is on the increase as population and urbanisation increase, and large-scale production of wheat in Nigeria and other countries in the tropics has not been possible due to poor climate. This study aimed to find out the effect of supplementation...
Open access
Research Article10.9734/ajfrn/2025/v4i4333