Asian Journal of Food Research and Nutrition aims to publish high quality papers (Click here for Types of paper) on all aspects of Food research and Nutrition. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.

This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Every issue will consist of a minimum of 5 papers. Each issue will be running, and all officially accepted manuscripts will be immediately published online. 

Current Issue

2024 - Volume 3 [Issue 3]


Original Research Article

Enhancing Nutritional Value: Formulation and Analysis of Rice Cake Enriched with Green Gram Pea

Tapasya Raj, Neetu Singh, Alka Nanda


Page: 431-438

Sack Cultivation of Indigenous Shak: Prospects in Waterlogged Southwest Bangladesh

Shamima Nasrin, Md. Abdul Mannan, Sabiha Sultana, Rebaka Sultana, Md. Abdul Gaffar, Shamsunnaher


Page: 439-448

Comparative Study on Consumption of Fibre Rich Foods in Urban and Rural Areas of Southwestern Bangladesh

Shamima Nasrin, Md. Abdul Mannan, Mst Anika Akther, Zinia Afroz , Mashfiqur Rahman , Kamrul Islam


Page: 449-456

In vivo Evaluation of the Anticancer Efficacy of Polysaccharide Extracted from the Fruiting Bodies of Pleurotus Ostreatus

Md Moyen Uddin PK , Mohammad Sayful Islam, Mohammad Shahangir Biswas, Rumana Pervin, Matiar Rahman


Page: 457-470

Technology Integration and Attitude Towards New Food as Predictors of Self-Efficacy in Cooking

Marivic R. Lugnasin , Jolina P. Villaruz , Mary Cristine P. Imperial , John Mark B. Lazaro


Page: 471-484

Assessment of Proximate and Sensory Properties of Gari and Fufu Flour from Cassava Roots Stored for 14 Days

Nwadili, V. U, Ahemen, S. A., Yusufu, M. I., Yande, J. T., Ndi, B.B, Yepshak, N


Page: 544-553

Quality Evaluation of Sorghum Ogi Fortified with Soybean Flour

Oluwasegun O. Ogundele, Mary O. Adoga


Page: 554-573

Development and Organoleptic Evaluation of Malabar Tamarind (Garcinia cambogia) Paste

Muhammed Azhar, Neetu Singh, Alka Nanda


Page: 574-581


Review Article

Role of Sucrose Ester for Enhancing the Food Quality and Safety: A Review

Sardar N.R., Akbari S.H., Bhatt H.G., Modi R.B.


Page: 425-430