Aims: To evaluate household food‑waste behaviours in urban Oyo State, identify predictors of high waste (≥500 g/week), and assess the effectiveness of a community‑based campaign intervention. Study Design: Cross‑sectional survey combined with a community‑based campaign interventi...
Open access
Research Article10.9734/ajfrn/2026/v5i2387
Wastewater use in agriculture is increasing, particularly in developing regions, but it poses serious food safety and public health risks due to microbial and parasitic contamination. This study assessed contamination levels, associated health risks, and control strategies in was...
Open access
Research Article10.9734/ajfrn/2026/v5i2388
This study investigated the influence of fermentation time on the quality characteristics of gari produced from the vitamin A bio-fortified cassava variety TMS 01/1371. Cassava roots were processed into garri using traditional methods, with fermentation times of 0, 24, 48, 72, an...
Open access
Research Article10.9734/ajfrn/2026/v5i2389
Background: Pap “akamu” is a traditional fermented complementary food and popular street food from Nigeria, typically made from maize, sorghum, guinea corn or millet. Studies have shown that pap is inadequate in nutrient hence the addition of the edible grasshopper which will hel...
Open access
Research Article10.9734/ajfrn/2026/v5i2386
The study evaluated the quality of composite flour produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analysed for functional properties, anti-nutrient...
Open access
Research Article10.9734/ajfrn/2026/v5i2385
Underutilized seed flours from African yam bean (Sphenostylis stenocarpa) and fluted pumpkin (Telfairia occidentalis) were evaluated for proximate composition, amino acid profile, and phytochemical constituents. Significant variations (P < .05) were observed in proximate compo...
Open access
Research Article10.9734/ajfrn/2026/v5i2382
Bio-fortification enhances the nutritional content of food crops, addressing micronutrient deficiencies and improving public health. Agile processing techniques optimize nutrient retention, texture, and flavor in food products, allowing for flexibility and rapid development. This...
Open access
Research Article10.9734/ajfrn/2026/v5i2383
This study investigated the proximate, mineral composition, vitamin and anti-nutrient contents of Conoclinium coelestinum leaves. The proximate, mineral, vitamins and anti-nutrient analysis were carried out using standard procedures (AOAC methods, High performance liquid chromato...
Open access
Research Article10.9734/ajfrn/2026/v5i2384
This study focused on the development of red seaweed (Kappaphycus alvarezii) incorporated noodles and the evaluation of their properties. Different proportions of seaweed powder (3 %, 6 %, 9 % and 12 %; w/w) were substituted to obtain seaweed-incorporated noodles, and noodles wit...
Open access
Research Article10.9734/ajfrn/2026/v5i2381
Introduction: Plant-derived functional foods are increasingly recognized for their role in managing different health-related risk factors. Despite the known traditional uses of fenugreek seed, its potential and influence on nitric oxide production require further scientific valid...
Open access
Research Article10.9734/ajfrn/2026/v5i2379