Background: Steamed momos are among the most popular street foods in East Delhi, widely consumed for their affordability and convenience. Despite their popularity, evidence on their microbiological safety is limited, raising concerns due to the potential public health risks assoc...
Open access
Research Article10.9734/afsj/2026/v25i2854
Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpo...
Open access
Research Article10.9734/afsj/2026/v25i2853
The increasing demand for micronutrients to address deficiencies and the worldwide transition to functional foods have made nutrient-enriched flours from underutilized crops a matter of great concern. Orange-fleshed sweet potato (OFSP) contains high levels of beta-carotene (provi...
Open access
Research Article10.9734/afsj/2026/v25i2852
Complementary foods are crucial for infants´ nutritional development and they play a vital role in bridging nutritional gaps during weaning after exclusive breastfeeding for six months. Numerous infants in developing countries particularly Nigeria, suffer from protein-energy maln...
Open access
Research Article10.9734/afsj/2026/v25i2851
ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O. & ADEYEMI, F.·Asian Food Science Journal·2026
Alibo is a traditional fermented cereal-based food whose quality and safety are largely dependent on spontaneous fermentation. This study evaluated the use of selected lactic acid bacteria (LAB) with antifungal activity as starter cultures to improve the nutritional quality, safe...
Open access
Research Article10.9734/afsj/2026/v25i2850
This study was carried out to evaluate the nutrients, phytochemical and anti-nutritional composition of three muskmelon fruit varieties in Enugu State. The muskmelon varieties were identified, washed, peeled, sliced, and blended to obtain the pulp. The varieties and obtained data...
Open access
Research Article10.9734/afsj/2026/v25i1848
Korede A. O., Ade-Omowaye B. I. O., Akande E. A, Adebo O. A., Meijboom R. & Bello O.S.·Asian Food Science Journal·2026
This study examined the effects of refining process conditions on the oxidative stability, thermal stability, and fatty acid composition of shea olein. Chemical refining was applied to shea olein and involved the removal of mucilaginous substances, free fatty acids, and metal con...
Open access
Research Article10.9734/afsj/2026/v25i1849
The aim of the study was to produce and evaluate the storage stability of extruded snacks from chicken egg and whole wheat flour. The whole wheat flour (WWF) and raw whole egg (WE) or raw egg yolk (EY) or raw egg white (EW) were mixed in different proportions (100 % WWF; 85 % WWF...
Open access
Research Article10.9734/afsj/2026/v25i1847
Background: With the imposition of rice cultivation (Oryza sativa) by the colonial administration in Chad, in 1940-1941, fonio (Digitaria exilis stapf.) cultivation declined in production areas. Rice cultivation has since grown steadily at the expense of land planted with fonio....
Open access
Research Article10.9734/afsj/2026/v25i1846
Aim: This study aimed at assessing the nature and application of sanitary practices at food handling and the extent of bacterial contamination of cooked ready-to-eat street-foods in a Kenyan rural, commercial and residential center. Study Design: It was a descriptive cross-sectio...
Open access
Research Article10.9734/afsj/2026/v25i1845
This study explores the potentials of incorporating various mix of High-Quality Cassava Flour (HQCF) and Mango Seed Flour (MSF) as partial replacements for wheat flour (WHTF) in making cracker, with the objective of enhancing nutritional quality, offering functional properties, a...
Open access
Research Article10.9734/afsj/2026/v25i1844
This article provides a review of different types of dairy products in West Africa and microorganisms associated with each product. This article synthesizes findings from multiple studies. The review covers microbial diversity, health benefits and safety concerns of West African...
Open access
Research Article10.9734/afsj/2025/v24i12841
Saiful Bahri, S., Muhammad Shafeq, A. B., Hasnisa, H., Syahida, M. & Nur Ilida, M.·Asian Food Science Journal·2025
Red pitaya fruit consider as attractive colour fruits since it contains bright dark colour with good taste. Many products can be produced from red pitaya such as confectionery, beverage, powder and bakery products. The attractive colour and the nutritional content possess in pita...
Open access
Research Article10.9734/afsj/2025/v24i12842
This comparative study aims to assess the safety of minced fish produced and marketed in three markets in Dakar: the Central Fish Market of Pikine, Kermel, and Soumbédioune Markets. The study is based on the 5M approach (Milieu, Méthode, Maindoeuvre, Matériel et Matière translate...
Open access
Research Article10.9734/afsj/2025/v24i12843
Shrutika Shashikant Babar, Yashodhan Sunil Kunjir, Bhargav Prasad Kanade & Amit A. Kulthe·Asian Food Science Journal·2025
Background: This study aimed to develop a sustainable, plant-based burger patty using oats (70%), quinoa (20%), and black gram (10%) to provide a nutritious, clean-label alternative to conventional meat patties. Methods: The formulation was enhanced with Indian spices and evaluat...
Open access
Research Article10.9734/afsj/2025/v24i12840