Norzaleha Kasim, Syahida Maarof, Arif Zaidi Jusoh, Nur Ilida Mohamad, Maisarah Shamsulkamal & Noreenyusnita Md Najib·Asian Food Science Journal·2025
Aims: To formulate a Garcinia atroviridis (Asam gelugur) beverage concentrate with enhanced sensory acceptability and high hydroxycitric acid (HCA) content by balancing fruit acidity with young leaf extract, and to evaluate its nutritional composition and shelf-life stability. St...
Open access
Research Article10.9734/afsj/2025/v24i11827
Abhishek R. Ranvare, Avinash Singh, Ankita Gautam, Sandeep G.M. Prasad, Suvartan Ranveer & Ganesh D. Khule·Asian Food Science Journal·2025
The growing prevalence of lactose intolerance, cow's milk protein allergy, and the global shift toward more sustainable food systems have fueled demand for plant-based milk replacements. Millets, which have been identified as climate-resilient and underutilized cereals, present a...
Open access
Research Article10.9734/afsj/2025/v24i11823
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Mohd Tarmizi Haimid & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2025
The growing demand for plant-based analogues has been driven by the declining global supply of animal protein, the prevalence of animal diseases, and increasing health and halal concerns. This study aimed to develop vegan mushroom balls with desirable meat-like properties and pot...
Open access
Research Article10.9734/afsj/2025/v24i11824
Background: The human body needs essential micronutrients to function properly. Infants, who are constantly growing and developing, have significant nutritional needs. A balanced diet and protective nutrients will provide the elements necessary for their growth and harmonious dev...
Open access
Research Article10.9734/afsj/2025/v24i11825
The overuse of antibiotics in food animals encourages antimicrobial resistance (AMR) and leads to drug residues entering the human food chain. This study examined antibiotic residues in broiler chickens and the biochemical effects of consuming contaminated meat on Wistar rats. Th...
Open access
Research Article10.9734/afsj/2025/v24i10822
In the food processing industries, weight variation in the net product content is frequently noticed, particularly in the case of spices (Chilli Powder). Since it directly affects customer satisfaction and brand image, the variation of excessive weight in the spice packing, eithe...
Open access
Research Article10.9734/afsj/2025/v24i10819
Wan Nur Zahidah W.Z., Syahida M., Raja Arief Deli., R.N & Norhida Arnieza M.·Asian Food Science Journal·2025
This study evaluated the sensory properties, microbiological safety, and antioxidant capacity of three formulated instant botanical premix drink from roselle, kale and beetroot (F1, F2, and F3). Sensory analysis revealed significant differences among formulations, with F3 achievi...
Open access
Research Article10.9734/afsj/2025/v24i10820
Tun Norbrillinda Mokhtar, Norra Ismail, Mohamad Helmi Mohd Arshad & Mirfat Ahmad Hassan Salahuddin·Asian Food Science Journal·2025
Background: Tisane or herbal tea prepared from Hibiscus sabdariffa L. (roselle), either alone or blended with other herbs, is widely recognised for its health-promoting properties, including antidiabetic potential. Infusion time plays a crucial role in the extraction of colour pi...
Open access
Research Article10.9734/afsj/2025/v24i10821
This study investigated the nutritional composition, antioxidant activity, and probiotic viability of millet–soybean-based snack bars enriched with Lactobacillus acidophilus. Snack bars were formulated using millet, soybean, dates, cashew nuts, and date syrup, with probiotics enc...
Open access
Research Article10.9734/afsj/2025/v24i10818
Puji Rahmadi, Awalina Satya, Yusuf Andriana, Dedy Kurnianto, Vo Thanh Sang, Lia Kusmita & Ratih Pangestuti·Asian Food Science Journal·2025
Spirulina (Arthrospira spp.) produces natural pigments such as phycobiliproteins (notably phycocyanin), carotenoids (including β-carotene and zeaxanthin), and chlorophyll a, which are versatile biomolecules. These natural pigments exhibit a range of bioactivities, including antio...
Open access
Research Article10.9734/afsj/2025/v24i9817
Introduction: Plants have been in use for so many ages in traditional and alternative medicine because they contain rich repositories of bioactive compounds. This study compared the phytochemical composition and nutritional profile of Cajanus cajan (pigeon pea) with Chromolaena o...
Open access
Research Article10.9734/afsj/2025/v24i9816
This study evaluates the proximate and mineral composition of commonly consumed raw ingredients and processed foods in North-central Nigeria to assess their nutritional profiles. Proximate analysis refers to the quantification of major food constituents (moisture, ash, crude prot...
Open access
Research Article10.9734/afsj/2025/v24i9815
Background: Omega-3 FAs are essential nutrients that play crucial roles in various aspects of human health, including cardiovascular health, brain function, and eye health. They are anti-inflammatory and support cellular functions. In plant foods, alpha linolenic acid (ALA) is th...
Open access
Research Article10.9734/afsj/2025/v24i9813
Anne Chepngeno Towett, Anthony Wanjohi Nyambura & Isabell Wairimu Kingori·Asian Food Science Journal·2025
Aim: To identify mitigation measures to control acrylamide in selected foods. Study Design: Cross-sectional. Place and Duration of Study: Kibera slum, Nairobi County, May 2021. Methodology: A total of 632 participants (248 vendors and 384 consumers; aged 18 years and above) of se...
Open access
Research Article10.9734/afsj/2025/v24i9814
Shakpo, I. O., Oludahunsi, O. F., Awolu, O. O., Ajewole, D. S. & Koleosho, A. T.·Asian Food Science Journal·2025
Background: Orange-fleshed sweet potato (OFSP), Cowpea Leaves (CL), and Moringa Leaves (ML) are bioactive compounds-rich foods that may be used in functional foods production. The objective of this study was to develop functional composite flour, rich in bioactive compounds from...
Open access
Research Article10.9734/afsj/2025/v24i8811