This study aims to evaluate the nutritional and sensory properties of bread produced from blends of wheat and cocoyam (Xanthosoma sagittifolium) flours, highlighting the potential of cocoyam as a functional ingredient in bread-making A systematic investigation was conducted to as...
Open access
Research Article10.9734/ajfrn/2025/v4i4349
Aims: To determine the effect of addition of moringa leaf powder on the making of fermented free-range chicken dendeng in terms of moisture content, water activity (aw), sensory evaluation, and Lab* color. Study Design: Using a Completely Randomized Design (CRD). Place and Durati...
Open access
Research Article10.9734/ajfrn/2025/v4i4347
The increased rate of protein energy undernutrition among children has raised an alarm on the need for formulation of rich home-based complementary foods through careful selection and combination of household foodstuffs. This study sought to evaluate complementary food produced f...
Open access
Research Article10.9734/ajfrn/2025/v4i4348
Aim: This study was aimed to examine the microbial and sensory quality of tomato powders using different drying methods Study Design: This study involved the design, fabrication, and performance evaluation of a mixed solar-powered dryer optimized for drying agricultural produce,...
Open access
Research Article10.9734/ajfrn/2025/v4i4346
Fermentation with microorganisms is the principal technology for manufacturing a vast array of food products and alcoholic beverages. The process is synonymous with the process involving microorganisms like bacteria, yeasts, and molds that transform carbohydrates into a vast spec...
Open access
Research Article10.9734/ajfrn/2025/v4i4345
Background: In the world today, food materials are no longer considered a source of nutrients solely, but also have to make contributions to the health of consumers. The benefits of food nanotechnology in the utilisation of some food wastes, oil crops, and essential oils rich in...
Open access
Research Article10.9734/ajfrn/2025/v4i4344
Meat is one of the most affordable sources of protein and other key nutrients needed in human diets, and drying is a standard method of preservation in Nigeria. Our study evaluated the proximate composition and heavy metal concentrations of processed dried meat (Kilishi) sold in...
Open access
Research Article10.9734/ajfrn/2025/v4i4342
The study aimed to assess the intrinsic phytochemical constituents, functional properties, and nutritional composition of the underutilised baobab (Adansonia digitata) fruit powder sourced from the semi-deciduous forest zone of Volta region, Ghana. The study employed acceptable m...
Open access
Research Article10.9734/ajfrn/2025/v4i4343
Aims: To comprehensively compare the phytochemical profiles, antioxidant capacity, anti-inflammatory properties, and sensory attributes of teas derived from the leaves of mango, guava, and lemon to evaluate their potential as functional beverages. Study Design: A comparative labo...
Open access
Research Article10.9734/ajfrn/2025/v4i4341
Background: The aim of the present study was to analyze the nutritional makeup, proximate analysis, phytochemical components, and in-vitro antioxidant activities of black jamun flesh and seed (fruit), with the goal of emphasizing their potential as alternative food sources. Metho...
Open access
Research Article10.9734/ajfrn/2025/v4i4340