Aims: To assess co-exposure to deoxynivalenol (DON) and T-2 toxin through cottonseed cake in Malian sheep and cattle, characterise potential health risks, and evaluate sensitivity to unmeasured HT-2. Study Design: Cross-sectional contamination study with deterministic and probabi...
Open access
Research Article10.9734/afsj/2026/v25i11931
Indigenous leafy vegetables may provide locally available sources of essential minerals and contribute to dietary diversity in rural communities, yet evidence on their mineral composition and relevance to mineral adequacy remains limited. This study assessed the mineral compositi...
Open access
Research Article10.9734/afsj/2026/v25i10930
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