Micronutrient deficiency, particularly vitamin A deficiency, persists among women and young children in rural Sierra Leone despite the local availability of nutrient-rich indigenous foods, whose dietary contribution is constrained by extreme seasonality, high perishability, and l...
Open access
Research Article10.9734/afsj/2026/v25i8903
Non-communicable diseases (NCDs) and micronutrient deficiencies are substantial public health challenges in developing regions. Traditional cereal-based gruels often provide insufficient essential nutrients and have limited capacity to sequester free radicals in the body. This st...
Open access
Research Article10.9734/afsj/2026/v25i7893
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
Aim: This study evaluated the effect of orange-fleshed sweet potato (OFSP) flour and edible cricket powder on wheat-based bread's chemical, functional, physical, and sensory quality. Study Design: Three flour blends were formulated and denoted as Samples B to D. Sample A was the...
Open access
Research Article10.9734/afsj/2025/v24i3775
Udeh Charles Chiedu, Malomo Sunday Abiodun, Ijarotimi Oluwole Steve & Arogundade Toyin Joy·Asian Food Science Journal·2023
This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as cont...
Open access
Research Article10.9734/afsj/2023/v22i11683
Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the contro...
Open access
Research Article10.9734/afsj/2023/v22i2619
Aims: To investigate the health and the physiological status of farm animals. Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control. Place and Duration of Study: Department of Food Science and Techn...
Open access
Research Article10.9734/afsj/2022/v21i930451
The study focuses on the development of a complementary food (CF) with the orange-fleshed sweet potato (OFSP) to help address the public health problem of vitamin A deficiency among infants. Experimental research design was used for the study. Fifty six infants aged between 6 and...
Open access
Research Article10.9734/afsj/2019/v11i430067
Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samp...
Open access
Research Article10.9734/afsj/2019/v11i330062
Aims: The aim was to produce and evaluate the properties (proximate and functional) of pasta from blends of local rice (Oryza sativa), white cowpea beans (Vigna unguiculata) and orange-fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluat...
Open access
Research Article10.9734/AFSJ/2018/43115