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