Jaggery is an unrefined sweetener that retains several biochemical and mineral constituents and can serve as a matrix for value addition using plant-derived ingredients. This study prepared sixteen jaggery formulations using sugarcane juice alone or in combination with grape juic...
Open access
Research Article10.9734/afsj/2026/v25i10921
Adequate maternal nutrition is essential for the health and well-being of both the mother and the developing fetus. However, poor dietary diversity and malnutrition remain important nutritional challenges among pregnant women, particularly in low- and middle-income countries. Thi...
Open access
Research Article10.9734/afsj/2026/v25i10920
The Gading Serpong Culinary Area, Tangerang, has diverse food and beverage businesses that have the potential to form a culinary identity. However, this identity has not been consistently established, as the area is perceived through various characteristics, including being moder...
Open access
Research Article10.9734/afsj/2026/v25i9918
Aims: To optimise steaming time (1 – 3 minutes) and drying temperature (60 – 80 °C) using Response Surface Methodology (RSM) to maximise the retention of calcium and total dietary fibre in kale (Brassica oleracea) powder for functional food applications. Study Design: A central c...
Open access
Research Article10.9734/afsj/2026/v25i9919
Market food waste is a concentrated, spatially identifiable stream of discarded fruits, vegetables and other perishables generated at wholesale and retail food markets. Its high moisture content, rapid degradability and variable carbohydrate composition create disposal problems b...
Open access
Research Article10.9734/afsj/2026/v25i9917
Althofian Arya Putra, Lilik Eka Radiati, Premy Puspitawati Rahayu, Ria Dewi Andriani & Heli Tistiana·Asian Food Science Journal·2026
Aims: This research aims to determine the quality of chicken shu-mai with mocaf and tapioca flour substitution based on sensory quality using quantitative descriptive analysis methods. Study design: This research was a laboratory experiment with a completely randomised design. P...
Open access
Research Article10.9734/afsj/2026/v25i9916
W. Z. Wan Nur Zahidah, M. Syahida, M. Nur Ilida, M. Norhida Arnieza & H. Mohd Fakhri·Asian Food Science Journal·2026
The increasing demand for natural isotonic beverages has driven the utilisation of fruit-based raw materials with added functional benefits. The study developed and evaluated five pineapple-based isotonic beverage formulations containing pineapple (Ananas comosus) juice, sucrose,...
Open access
Research Article10.9734/afsj/2026/v25i9914
This study explores the green synthesis of zinc oxide (ZnO) nanoparticles using a seed coat extract of morama (Tylosema esculentum), an underutilised leguminous oilseed indigenous to the Kalahari Desert. Green synthesis is a method that utilises biological entities such as plant...
Open access
Research Article10.9734/afsj/2026/v25i9915
Avocados are well known for their rich flavour, creamy texture and promising health benefits. Many promising products can be developed from avocado pulp. The study was conducted to evaluate the physical characteristics and nutritional information of frozen avocado pulp during sto...
Open access
Research Article10.9734/afsj/2026/v25i9913
The growing prevalence of micronutrient deficiencies and diet-related chronic diseases has intensified interest in functional foods formulated from plant-based ingredients. This study investigated the effect of carrot flour substitution on the mineral, carotenoid, and antioxidant...
Open access
Research Article10.9734/afsj/2026/v25i9912
Background: Maternal malnutrition remains a major public health challenge in Sierra Leone, particularly in rural communities where poverty, food insecurity, and inadequate access to health services negatively affect maternal dietary practices and health outcomes. Aim: This study...
Open access
Research Article10.9734/afsj/2026/v25i9911
The primary objective of the present study was to formulate and test a plant-based ketogenic soup using sunflower and sesame seeds as the primary fat sources. Five formulations were created with varying ratios of these seeds, and a standard cream of vegetable soup was used as a c...
Open access
Research Article10.9734/afsj/2026/v25i9910
Motsena is a fermented, non-alcoholic cereal gruel traditionally prepared in Botswana from a mixture of leftover sorghum and maize porridges. Because leftover food is used as the fermentation substrate, the product is prone to spoilage and quality variability. The objective of th...
Open access
Research Article10.9734/afsj/2026/v25i9909
Street food vending in urban centres is important because it provides low-income urban residents with an affordable and accessible food option. However, inadequate hygiene during preparation and sale can contribute to foodborne illness. This study evaluated food safety knowledge...
Open access
Research Article10.9734/afsj/2026/v25i9908
Knowledge of the microbiological quality of lettuce and ready-to-eat lettuce salads vended in food markets in Maputo, Mozambique, remains limited. This study evaluated the microbial quality and the presence of generic Escherichia coli and Shiga toxin-associated genes (stx1F, stx1...
Open access
Research Article10.9734/afsj/2026/v25i8905