M. A. Ojo, A. O. Adeoye, O. A. Osunbade, I. A. Adebimpe, P. A. Asamu, A. Adebiyi-Olabode & J. A. Adejuyitan·Asian Food Science Journal·2026
Introduction: Ogi is a traditional fermented cereal-based food that serves as a staple breakfast meal in many parts of West Africa, including Nigeria. Traditional ogi is often low in protein, a crucial nutrient for growth, particularly in children. Study Design: A completely rand...
Open access
Research Article10.9734/afsj/2026/v25i10929
Type 2 diabetes mellitus (T2DM) is a growing global health burden, particularly in low- and middle-income countries. Medical nutrition therapy is an integral component of diabetes management, and current guidance supports individualised dietary patterns that include nutrient-dens...
Open access
Research Article10.9734/afsj/2026/v25i10928
The present study focused on the development and evaluation of a protein-rich nutritional sattu premix prepared from roasted Bengal gram and complementary cereal, fruit, nut, dry-fruit and traditional sweetening ingredients. Five formulations (T0–T4) were prepared by varying the...
Open access
Research Article10.9734/afsj/2026/v25i10927
This study developed and evaluated a protein-enriched millet wafer bar using millet flour combined with roasted Bengal gram flour, green gram flour, defatted soy flour and pea protein powder. Six formulations, comprising a control (C) and five treatments (T1–T5), were prepared wi...
Open access
Research Article10.9734/afsj/2026/v25i10926
Nur Farah Hani Muhamad, Nur Ilida Mohamad, Norra Ismail, Mohd Izwan Mohd Lazim, Adawiyah Akbar, Norman Isman, Norhartini Samad, Rahimah Mohd Zaki & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2026
This study evaluated the effects of different salt concentrations during the fermentation process on the physicochemical properties, microbial characteristics, and sensory acceptance of salted radish pickles. Five formulations (LM1–LM5) containing different salt concentrations (2...
Open access
Research Article10.9734/afsj/2026/v25i10925
This study investigated the effects of different pre-treatment methods (raw, roasting, boiling, and soaking) on the proximate, mineral, amino acid, and fatty acid compositions of horse eye bean flour (Mucuna urens) to evaluate its nutritional and functional potential. Statistical...
Open access
Research Article10.9734/afsj/2026/v25i10924
Peppermint (Mentha piperita L.) essential oil stability is strongly influenced by the storage environment and container material. the aim of this study was to evaluate the physicochemical stability and chemical composition of peppermint essential oil stored for up to 12 months in...
Open access
Research Article10.9734/afsj/2026/v25i10922
The study evaluated the effect of sweet orange (Citrus sinensis) peel oil as a biopreservative for raffia palm wine and zobo drink. Gas chromatography-mass spectrometry (GC-MS) screening of the extract showed that limonene had a corresponding maximum percentage of 85.90. The wet-...
Open access
Research Article10.9734/afsj/2026/v25i10923
Jaggery is an unrefined sweetener that retains several biochemical and mineral constituents and can serve as a matrix for value addition using plant-derived ingredients. This study prepared sixteen jaggery formulations using sugarcane juice alone or in combination with grape juic...
Open access
Research Article10.9734/afsj/2026/v25i10921
Adequate maternal nutrition is essential for the health and well-being of both the mother and the developing fetus. However, poor dietary diversity and malnutrition remain important nutritional challenges among pregnant women, particularly in low- and middle-income countries. Thi...
Open access
Research Article10.9734/afsj/2026/v25i10920
The Gading Serpong Culinary Area, Tangerang, has diverse food and beverage businesses that have the potential to form a culinary identity. However, this identity has not been consistently established, as the area is perceived through various characteristics, including being moder...
Open access
Research Article10.9734/afsj/2026/v25i9918
Aims: To optimise steaming time (1 – 3 minutes) and drying temperature (60 – 80 °C) using Response Surface Methodology (RSM) to maximise the retention of calcium and total dietary fibre in kale (Brassica oleracea) powder for functional food applications. Study Design: A central c...
Open access
Research Article10.9734/afsj/2026/v25i9919
Market food waste is a concentrated, spatially identifiable stream of discarded fruits, vegetables and other perishables generated at wholesale and retail food markets. Its high moisture content, rapid degradability and variable carbohydrate composition create disposal problems b...
Open access
Research Article10.9734/afsj/2026/v25i9917
Althofian Arya Putra, Lilik Eka Radiati, Premy Puspitawati Rahayu, Ria Dewi Andriani & Heli Tistiana·Asian Food Science Journal·2026
Aims: This research aims to determine the quality of chicken shu-mai with mocaf and tapioca flour substitution based on sensory quality using quantitative descriptive analysis methods. Study design: This research was a laboratory experiment with a completely randomised design. P...
Open access
Research Article10.9734/afsj/2026/v25i9916
W. Z. Wan Nur Zahidah, M. Syahida, M. Nur Ilida, M. Norhida Arnieza & H. Mohd Fakhri·Asian Food Science Journal·2026
The increasing demand for natural isotonic beverages has driven the utilisation of fruit-based raw materials with added functional benefits. The study developed and evaluated five pineapple-based isotonic beverage formulations containing pineapple (Ananas comosus) juice, sucrose,...
Open access
Research Article10.9734/afsj/2026/v25i9914