Objective: To formulate a vegan lassi using oat milk base fortified with ashwagandha powder, sugar, cardamom, and saffron, to assess its physicochemical, microbiological, antioxidant, texture, color, to identify the most acceptable formulation. Methods: Three formulations (S1, S2...
Open access
Research Article10.9734/afsj/2026/v25i3861
Before rice and wheat gained widespread popularity, millets - the oldest cultivated plants of the grass family were a staple food in the semi-arid regions of East Asia and even across much of the Eurasian continent. In these regions, millets remain important food crops to this d...
Open access
Research Article10.9734/afsj/2026/v25i3860
Charity Uchechi Ogunka-Nnoka, Ozuru Precious Ignochi, Elizabeth Ogunbamilla, Praise Ezinma, Elizabeth Ijiga & Stella Adeniyi·Asian Food Science Journal·2026
Peptic ulcer disease, characterized by gastric mucosal injury, is a global health concern. A major cause of this disease is non-steroidal anti-inflammatory drugs (NSAIDs) such as indomethacin. The present study evaluated the effects of Dairy-Based Yoghurt (DBY), Plant-Based Yoghu...
Open access
Research Article10.9734/afsj/2026/v25i3858
Protein-energy malnutrition remains a major nutritional challenge in many developing nations of the world, largely due to consumption of carbohydrate dense meals low in protein. The use of underutilized legumes such as jack bean (Canavalia ensiformis) offers a sustainable mean to...
Open access
Research Article10.9734/afsj/2026/v25i3859
Ackee (Blighia sapida) aril is a nutrient-rich but highly perishable fruit, which limits its utilization and industrial application. While previous studies have reported physicochemical and functional properties of dried ackee aril and flours, they lack statistically optimisied d...
Open access
Research Article10.9734/afsj/2026/v25i3857
The main objective of this study was to produce and evaluate the quality of pounded yam flour substituted with cowpea flour. The yam and cowpea flours were prepared and mixed at the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 for samples A, B, C, D and E respectively, while 100...
Open access
Research Article10.9734/afsj/2026/v25i2856
Kori-tofu is made from soybean and contains abundant high quality protein and fat. The low sodium Kori-tofu was manufactured using potassium carbonate instead of sodium hydrogen carbonate for the purpose of reducing sodium. This study aimed to examine the effects of low sodium Ko...
Open access
Research Article10.9734/afsj/2026/v25i2855
Background: Steamed momos are among the most popular street foods in East Delhi, widely consumed for their affordability and convenience. Despite their popularity, evidence on their microbiological safety is limited, raising concerns due to the potential public health risks assoc...
Open access
Research Article10.9734/afsj/2026/v25i2854
Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpo...
Open access
Research Article10.9734/afsj/2026/v25i2853
The increasing demand for micronutrients to address deficiencies and the worldwide transition to functional foods have made nutrient-enriched flours from underutilized crops a matter of great concern. Orange-fleshed sweet potato (OFSP) contains high levels of beta-carotene (provi...
Open access
Research Article10.9734/afsj/2026/v25i2852
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