2026 - Volume 25 [Issue 2]


Short Research Article

Physico-chemical Properties of Yoghurt Flavoured with Mmilo (Vangueria infausta) Pulp from Botswana

Katlego Mitchel Kasha, Tshegofatso Wame Mangope, Pius Emesu

DOI: 10.9734/afsj/2026/v25i2853

Page: 32-38

Intake of Low Sodium Kori-tofu Associated with Body Composition and Blood Pressure in Japanese Volunteers

Hiroyuki Tomotake, Fumiyo Uchiyama, Akira Kitahara, Hisashi Murasawa

DOI: 10.9734/afsj/2026/v25i2855

Page: 51-61


Original Research Article

Preparation of Alibo Using Lactic Acid Bacteria with Antifungal Activity as Starter Cultures

ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O., ADEYEMI, F.

DOI: 10.9734/afsj/2026/v25i2850

Page: 1-11

Proximate and Functional Properties of Complementary Food from Malted Sorghum, Maize and Soybeans

Adesola M.O., Ogunyiola L. O., Ajiboye T.S., Ojo M.A., Agboola H.A.

DOI: 10.9734/afsj/2026/v25i2851

Page: 12-21

Nutritional, Functional, and Mineral Properties of Composite Flour from Orange-fleshed Sweet Potato and Mushroom (Pleurotus tuberregium Sclerotium)

Eunice Olunike Oyelade, Bolanle Aishat Akinwande, Alice Oluwatobi Adegbite, Rachel Oluwatoyin Adetola

DOI: 10.9734/afsj/2026/v25i2852

Page: 22-31

Production and Quality Evaluation of Pounded Yam Flour Substituted with Cowpea Flour

Allbright Ovuchimeru AMADI, Chinyere Winifred ADIGWE, Olaoluwa JOLAOSO, Banimibo-Ofori DAFFE

DOI: 10.9734/afsj/2026/v25i2856

Page: 62-75


View All Issues