Asian Journal of Food Research and Nutrition

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2026 - Volume 5 [Issue 3]

Original Research Article

Nutritional Knowledge Level and Child Care Practices among Severe Acute Malnourished (SAM) Children (6-59) Months Admitted to the Pediatric Unit in Tamale Teaching Hospital (TTH), Ghana

Abukari Latif

DOI: 10.9734/ajfrn/2026/v5i3403

Page: 618-625

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Organoleptic Attributes, Nutritional Qualities and Cyanogenic Potential of Milk Flavored Bread Produced from Provitamin: A-Enriched Cassava/Wheat Composites Flour

Ilade Odunayo Josephine, Amoo Isiaka Adekunle, Ganiyu Oboh, Stephen Adeniyi Adefegha

DOI: 10.9734/ajfrn/2026/v5i3404

Page: 626-640

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Detection of Biologically Active Compounds and Antioxidants in Some Agricultural Waste Used for Industrial Purposes

M. A. Salem, Abeer M. Hagag, Sahar R. Abd El-Hady

DOI: 10.9734/ajfrn/2026/v5i3405

Page: 641-655

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Prevalence of Anemia and Its Distribution across Socio-demographic Characteristics among College Going Girls

Shivanjali Srivastava, Neetu Singh, Ashish K Jatav, Neha Maurya

DOI: 10.9734/ajfrn/2026/v5i3406

Page: 656-665

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Bacteriological Profile of Roasted Cashew Nuts within Makurdi Metropolis, Benue State, Nigeria

J. B. Agbese, F. O. Okwuenu, C. V. Udeogu, U. I. Igwe, S. G. Ekemezie, O. M. Oluwadara, K. U. Chukukereze, P. I. Nwagbo, E. O. Ojua

DOI: 10.9734/ajfrn/2026/v5i3407

Page: 666-673

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Quality Evaluation of Gruels Produced from Composite Flour of Orange-Fleshed Sweet Potato (Ipomoea batatas L.), Beetroot (Beta vulgaris L.), and African Yam Bean (Sphenostylis stenocarpa)

Lorita Nchung, Julius Kwagh-Hal Ikya, Julius Amove

DOI: 10.9734/ajfrn/2026/v5i3408

Page: 674-694

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Comparative Analysis of the Effects of Heating and Essential Oil Extracts of Citrus sinensis and Salvia rosmarinus on the Physicochemical and Microbiological Stability of Tomato Concentrate in Bukavu

Franck P. Angbongbo, Queen. M. Iragi, Michael. B. Ntwali, Juliette. B. Asifiwe, Dieudonné. L. Nyamaifofe, Alex. A. Lina, Didy. O. Onautshu

DOI: 10.9734/ajfrn/2026/v5i3409

Page: 695-705

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Knowledge of the Health Consequences for the Consumption of Sugar Sweetened Beverages among Undergraduates in Abia State University, Uturu, Nigeria

Uka-Kalu, Ezinne Chioma, Davina Nkem Mumonwu, Uwaeme, ThankGod Chimeremeze

DOI: 10.9734/ajfrn/2026/v5i3410

Page: 706-730

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Exposure to Ultra-Processed Foods in a University Setting in Senegal: A Descriptive Cross-Sectional Study among Students at Gaston Berger University in 2026

L. Togtoga, M. Sylla, F. Pouye, C. B. Leye, I. T. Dieye, A. Sall, D. Ndao, F. Sall, M. Anne, O. Thiam, D. Doupa

DOI: 10.9734/ajfrn/2026/v5i3411

Page: 731-742

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Formulation and Evaluation of Black Rice Milk Incorporated Yoghurt

V. Subasshini, J. A. Aysha Thaseen, K. B. Shriya Shri

DOI: 10.9734/ajfrn/2026/v5i3412

Page: 743-762

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Influence of Thermal Processing on Proximate Composition and Functional Properties of Selected Green Leafy Vegetable Powders

R. Sahul Hameed, P. Manjupriya, J. Kowsalya, P. Sandhiya, S. Preetha

DOI: 10.9734/ajfrn/2026/v5i3413

Page: 763-776

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Effect of African Yam Bean and Orange Albedo Flour Inclusion on Functional, Proximate, Physical and Sensory Quality of Wheat Bread

Amove Julius, Akpensuen Mfe Samuel, Onoja Peter Ejembi

DOI: 10.9734/ajfrn/2026/v5i3414

Page: 777-792

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Formulation and Characterisation of a Hibiscus rosa-sinensis L. Natural Preservative

Vijayalakshmi Karthi, Kaviyarasu Munikrishnan, Karthika Periyasami

DOI: 10.9734/ajfrn/2026/v5i3415

Page: 793-808

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Physicochemical Properties of Native and Modified Selected Tropical Root and Tuber Starches

D. I. Ifediba, C. I. Owuamanam, G. C. Omeire, A. A. Nwakudu

DOI: 10.9734/ajfrn/2026/v5i3418

Page: 837-851

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Proximate, Functional, Sensory and Vitamin Composition of Multigrain Akamu (Pap) Sweetened and Flavoured with Date and Ginger Powder

Eunice N. Odoh, Victor N. Nnabude, Chinelo M. Ekwomadu, Stephiny C. Roland-Okoro

DOI: 10.9734/ajfrn/2026/v5i3419

Page: 852-864

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Formulation and Sensory Evaluation of CalmiBites: A Novel Cocoa-Oat Snack

Ashita Kapoor, Priyanka Shankar, Hema Deupa

DOI: 10.9734/ajfrn/2026/v5i3420

Page: 865-876

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Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Capulet Uche Anyanwe, Charles Chukwudi Ogboli, Adachukwu Amanda Anadu

DOI: 10.9734/ajfrn/2026/v5i3421

Page: 877-886

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Examining the Impact of Ultra-processed Food Consumption on Dietary Quality and Nutritional Status Among Male Information Technology Professionals in India

Vamika Verma, Prachi Shukla

DOI: 10.9734/ajfrn/2026/v5i3422

Page: 887-900

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Review Article

Sous Vide Processing as an Effective Technique for Improving Food Quality: A Critical Review

Sania Naznin, Nazrin Sultana Ahmed, Sarifuddin Ahmed

DOI: 10.9734/ajfrn/2026/v5i3416

Page: 809-823

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Harnessing the Potential of Broen Seaweed (Laminaria Spp.) Bioactives for Cortisol Regulation: Neuroendocrine Mechanism and Functional Food Horizion

Muhammad Yusuf, Nancy Wambui Maina, Sidney Akumu Odongo

DOI: 10.9734/ajfrn/2026/v5i3417

Page: 824-836

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Short Research Article

Microbiological Profile and Nutritional Quality of Cereal-based Weaning Food Fortified with Soya Beans

Francisca Omolara IBITOYE, Ayodeji Temitope ADESUYI, Iyadunni Idowu AWOYO

DOI: 10.9734/ajfrn/2026/v5i3402

Page: 611-617

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