In sports nutrition, energy supplements refer to dietary products such as gels, drinks, bars, or powders developed to deliver rapid or sustained energy, maintain electrolyte balance, and promote recovery, thereby enhancing athletic output and overall performance efficiency. Energ...
Open access
Research Article10.9734/ajfrn/2025/v4i4330
Food poisoning poses serious health risks for university students, especially those in off-campus accommodations with limited food safety oversight. Despite growing concerns about foodborne illnesses in Nigeria, little research exists on students' knowledge and preventive practic...
Open access
Research Article10.9734/ajfrn/2025/v4i4331
Aim: This study aimed at evaluating the quality of wara from blends of soybean and peanut milks. Samples: Five wara samples were prepared from blends of soybean and peanut milks at ratios of 3000:0ml (SA), 2700:300ml (SPAA), 2400:600ml (SPAB), 2100:900ml (SPAC), and 1800:1200ml (...
Open access
Research Article10.9734/ajfrn/2025/v4i4332
The dietary diversity of pregnant women in Gitaramuka is largely inadequate and influenced by multiple socio-economic and knowledge-related factors. Promoting diversified diets through education, income-generating activities, and supplementation, alongside leveraging locally avai...
Open access
Research Article10.9734/ajfrn/2025/v4i4329
Aims: The study aimed to conduct a comparative analysis of the phytochemical and protein profiles of black beans and kidney beans to better understand their distinct nutritional properties and health benefits. Study Design: This was a comparative, in vitro study focusing on the b...
Open access
Research Article10.9734/ajfrn/2025/v4i4328
Phytoestrogens are a group of plant-derived chemical compounds produced naturally by a number of edible plants. Phytoestrogens are substances with large pharmacological and nutritional effects that are still unused widely and properly. Phytoestrogens mimic the effects of human's...
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Research Article10.9734/ajfrn/2025/v4i4326
Zuwaira, Mohammed Abdulhamid, Adgidzi, Eunice Asheobin, Ajayi, Folorunso Abiodun, Ayo, Jerome Adekunle, Anayo C. Etonihu, Olobayo O. Kunle, Shehu A. Rahman, Kafayat O. Ajelara, Samson O. Okunade & Akindele O. Ogunfunmilayo·Asian Journal of Food Research and Nutrition·2025
The study evaluated the effect of pelletized clove, West African black pepper (WABP) and ginger oils on chemical composition and sensory attributes of cowpea grains stored in jerry can and galvanized tins for duration a duration of 4 months. Each 100g of cowpea grains were treate...
Open access
Research Article10.9734/ajfrn/2025/v4i4327
Amatoxin-containing mushrooms—principally from the genera Amanita, Lepiota, and Galerina—cause the majority of fatal mushroom poisonings worldwide due to their potent inhibition of RNA polymerase II and the resultant hepatocellular necrosis. Characterized by a delayed onset of sy...
Open access
Research Article10.9734/ajfrn/2025/v4i4325
This study developed olive oil–based emulgels structured with beeswax (6–12%) and evaluated their physicochemical, oxidative, and functional performance, as well as their application as butter replacers in spreadable chocolate. Increasing beeswax from 6% to 12% accelerated gelati...
Open access
Research Article10.9734/ajfrn/2025/v4i4324
Aims: To investigate the link between nutrition care and nutritional practices among school-going adolescents in Wakiso District, Uganda. Study Design: A sequential mixed methods design was employed in this study. Place and Duration of Study: This study was conducted in Nansana M...
Open access
Research Article10.9734/ajfrn/2025/v4i4323
Rice (Oryza sativa L.) is the second most important cereal crop and the major source of nutrition for half of the world's population. The physicochemical properties, cooking quality, nutritional value, and organoleptic properties of three novel Egyptian rice varieties Sakha Super...
Open access
Research Article10.9734/ajfrn/2025/v4i4322
Okeh Chukwuemeka Okeh, Modesta Mmaduabuchi Egwu-Ikechukwu, Chioma Margaret Ali, Chinyere Geraldine Ikwuakor & Victoria Obumneme Amaechi-Nnaji·Asian Journal of Food Research and Nutrition·2025
Introduction: Fermented Pentaclethra macrophylla (ugba), a product from African oil bean cotyledons, is widely consumed among the Igbo and other ethnic groups in southern Nigeria. It is typically prepared through indigenous household practices and serves as an accessible source o...
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Research Article10.9734/ajfrn/2025/v4i4321
Okra (Abelmoschus esculentus) is a widely consumed vegetable in Nigeria that is prized for its excellent nutritional value. This study presents a comparative analysis of the nutritional, anti-nutritional, and phytochemical properties of long and short varieties of okra commonly c...
Open access
Research Article10.9734/ajfrn/2025/v4i4318
Aims: To determine the concentration of acrylamide (AA) in selected foods vended in informal settlements of Nairobi City County. Study Design: Analytical cross-sectional. Place and Duration of Study: Kibera Informal settlements, Nairobi City County, Kenya, May 2021. Methodology:...
Open access
Research Article10.9734/ajfrn/2025/v4i4319
Malnutrition has been a problem globally, due to limited awareness of the nutritional value of cultural staple foods. Cocoyam (Colocasia esculenta) and three-leaf yam (Dioscorea dumetorum) are highly consumed in Nigeria, with selection usually based on taste and availability with...
Open access
Research Article10.9734/ajfrn/2025/v4i4320