2024 - Volume 23 [Issue 1]


Original Research Article

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo , Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar , VWendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé , Abdelsalam Tidjani, Aly Savadogo

DOI: 10.9734/afsj/2024/v23i1690

Page: 1-11

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

Babatunde Olaoluwa Aluko, Olufemi Olugbenga Awolu, Sekinat Olayemi Bamidele

DOI: 10.9734/afsj/2024/v23i1692

Page: 12-33

Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., Vongfa A. C.

DOI: 10.9734/afsj/2024/v23i1694

Page: 49-65

Examining Patterns and Trends of Household Food Consumption of in the City of Ati (Chad)

Moussanadji Mbayadoum, Alhadj Markhous Nazal, Abdelsalam Adoum Doutoum, Roumane Moukhtar , Oumarou D. Halima

DOI: 10.9734/afsj/2024/v23i1695

Page: 66-74


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