Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of paste...
Open access
Research Article10.9734/afsj/2026/v25i5872
Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa ol...
Open access
Research Article10.9734/afsj/2026/v25i4870
Plants continue to serve as an important reservoir of various phytochemicals with significant therapeutic value in traditional and modern medicine. Psidium guajava L. (guava), belonging to the family Myrtaceae, is widely distributed in tropical and subtropical regions and is reco...
Open access
Research Article10.9734/afsj/2026/v25i4869
D. C. Arukwe, B. I. Offia-Olua, I. F. Okereke, N. L. Nwanagba & C. J. Nwafor·Asian Food Science Journal·2026
This study investigated the effect of processing methods on amino acid profile and functional properties of pigeon pea flours and sensory acceptability of the balls. Flours were produced from soaked, boiled and soaked/boiled pigeon pea seeds, and designated as soaked for 12 h (S1...
Open access
Research Article10.9734/afsj/2026/v25i4868
Kafayat Aina Iyapo, Aishat Taiye Muhammed & Patience Olayinka Ben-Uwabor·Asian Food Science Journal·2026
The processing and preservative methods significantly impact nutrient quality of hake fish (Merluccius merluccius). This survey research was conducted to investigate the nutrient quality and microbial load of Chilled, smoked and fried M. merluccius fish sold at Eyenkorin Market,...
Open access
Research Article10.9734/afsj/2026/v25i4867
The study evaluated the quality of composite flour and cookies 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 analyzed for proximate composition, f...
Open access
Research Article10.9734/afsj/2026/v25i4866
Aim: Numerous studies have demonstrated that socioeconomic position, gender, and educational attainment have a major impact on dietary diversity and nutritional choices. However, few studies have investigated that of toddlers and adults in rural communities. The goal of this stud...
Open access
Research Article10.9734/afsj/2026/v25i4865
Plant-based milk alternatives, particularly almond milk, are increasingly valued for their nutritional profile and suitability for individuals with lactose intolerance or dairy allergies. This study investigated how soaking almond kernels in water for different durations (0–24 h)...
Open access
Research Article10.9734/afsj/2026/v25i4864
Solar drying has recently been recognized as a sustainable and energy-effective technique for minimizing post-harvest losses of agricultural produce, especially in regions with high solar intensity. Traditional open sun drying techniques, although cheap, are very sensitive to env...
Open access
Research Article10.9734/afsj/2026/v25i3863
This study examines ultrasonic treatment as an approach to reduce tetracycline and oxytetracycline residues in Acacia honey and its effects on physicochemical properties. An experimental laboratory-based study using a completely randomized design. The study was conducted at the A...
Open access
Research Article10.9734/afsj/2026/v25i3862
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