The present study evaluated the nutritional quality, mineral bioavailability, and functional properties of locally produced infant flours marketed in Bukavu, Democratic Republic of Congo, to determine their suitability for complementary feeding. A cross-sectional laboratory-based...
Open access
Research Article10.9734/ajfrn/2026/v5i1370
Chukwuma J. Okafor, Harith Juma Said, Rodolfo Isidro Bosch Bayard, Diane Millo Martin, Fat-hiya Abdallah Said, Amaya Blanco del Frade, Kenechukwu M. Okafor & Ali Said Yussuf·Asian Journal of Food Research and Nutrition·2026
Background: Child malnutrition, including undernutrition and overweight, remains a major global public health challenge, especially in low- and middle-income countries (LMICs), contributing to high under-five mortality and long-term cognitive, physical, and economic consequences....
Open access
Research Article10.9734/ajfrn/2026/v5i1368
Aims: To review the quality of Rambak crackers with various storage times, the moisture content, fat content, water activity (Aw), yeast mold count (ymc), peroxide value, and free fatty acid (FFA) were assessed. Study Design: Using a Completely Randomized Desgin (CRD). Place and...
Open access
Research Article10.9734/ajfrn/2026/v5i1366
Aim: For the growing interest in alternative gluten-free flour blends to whole wheat flour in transitional food production, selected functional properties, phytochemicals, and vitamin profiles of flour blends formulated were determined to ascertain their nutritional quality for g...
Open access
Research Article10.9734/ajfrn/2026/v5i1367
Aims: This study aimed to provide a comprehensive nutritional evaluation of the leaves and stem of Alternanthera sessilis by determining their proximate composition, mineral profile, anti-nutritional factors, and amino acid compositions, thereby establishing scientific evidence f...
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Research Article10.9734/ajfrn/2026/v5i1365
This paper aims to evaluate the antioxidant activity and micronutrient content of extruded snacks from blends of whole wheat flour (WWF) and chicken egg. The WWF was mixed separately in different proportions either with the raw whole egg, egg yolk or egg albumen. A twin-screw ext...
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Research Article10.9734/ajfrn/2026/v5i1364
This study evaluated the functional, proximate, physical, and sensory properties of cakes produced from wheat, “acha” (Digitaria exilis), and coconut residue flour blends. Four formulations were prepared: 100% wheat (control), 80:15:5, 75:20:5, and 70:25:5 (wheat–acha–coconut res...
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Research Article10.9734/ajfrn/2026/v5i1363
A study aimed to develop new products from spent hen meats to increase marketing value of meat, which is an excellent and inexpensive source of animal protein that can effectively reduce acute malnutrition resulting from protein and energy deficiency, especially in developing cou...
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Research Article10.9734/ajfrn/2026/v5i1362
Aims: Dietary supplements (DS) are widely used to enhance nutritional intake, offering macro/micronutrients, enzymes, and probiotics in various forms such as pills, powders, and beverages. Despite their widespread use, many people have reported using dietary supplements without a...
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Research Article10.9734/ajfrn/2026/v5i1361
Pumpkin seeds are nutrient-dense kernels that provide unsaturated fatty acids, high-quality protein, dietary fiber, and important micronutrients such as magnesium, zinc, iron, manganese, and copper, together with phytosterols and tocopherols that contribute to their functional fo...
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Research Article10.9734/ajfrn/2026/v5i1360