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2026 - Volume 25 [Issue 9]

Short Research Article

Use of a Commercial Yoghurt Starter Culture in the Production of Motsena, a Fermented Non-alcoholic Sorghum-Maize Gruel from Botswana

Bogaufi Thomas, Pius Emesu, Tshegofatso Wame Mangope, Bonno Sekwati-Monang

DOI: 10.9734/afsj/2026/v25i9909

Page: 35-42

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Original Research Article

Development of an Iron and Protein-Enriched Oats Mix for Nutritional Improvement

Souvik Tewari, Cheenam Bhatia, Shweta Parida, Somy Mary Mathew, Prathiksa Pramanik

DOI: 10.9734/afsj/2026/v25i9907

Page: 1-19

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Food Safety Knowledge, Attitudes and Microbiological Contamination in Ready-to-eat Vegetable Salads Sold on the Streets of Maputo, the Capital of Mozambique

Glória Alberto Manhique

DOI: 10.9734/afsj/2026/v25i9908

Page: 20-34

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Development and Nutritional Characterization of a Plant-based Ketogenic Soup Enriched with Sunflower (Helianthus annuus L.) and Sesame Seeds (Sesamum indicum L.)

Yogita Rahul Mirajkar, Pravin Kumar Dinkar Patil, Akshaya Kumar Sahoo

DOI: 10.9734/afsj/2026/v25i9910

Page: 43-53

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Factors Associated with Recommended Nutritional Practices among Pregnant and Lactating Women in Rural Communities of Moyamba District, Sierra Leone

Sylvia Kercher Bangura, Marion Macortho Maltina Sesay

DOI: 10.9734/afsj/2026/v25i9911

Page: 54-66

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Effect of Carrot Flour Substitution on the Mineral, Carotenoid and Antioxidant Properties of Wheat-Carrot Composite Cookies, Sweetened with Sorbitol

Sinmisola Gift Obigbemi, Ezekiel. T. Otunola, Kazeem Kolapo Salam

DOI: 10.9734/afsj/2026/v25i9912

Page: 67-80

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Physical Characteristics and Nutritional Quality of Frozen Avocado (Persea americana) Pulp during Storage

S. Saiful Bahri, H. Hasri, A. B. Muhammad Shafeq

DOI: 10.9734/afsj/2026/v25i9913

Page: 81-90

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Development and Quality Assessment of a Natural Pineapple-based Isotonic Drink

W. Z. Wan Nur Zahidah, M. Syahida, M. Nur Ilida, M. Norhida Arnieza, H. Mohd Fakhri

DOI: 10.9734/afsj/2026/v25i9914

Page: 91-98

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Evaluation of Antimicrobial and Antioxidant Properties in Green Synthesized Zinc Oxide Nanoparticles Using Morama (Tylosema esculentum) Seed Coat Extract

Lauretta Molatlhegi, Bonno Sekwati-Monang, Christinah Matsuane, Olekile Tibe, Granny Batlhophi, Modiri Setlhoka, Rosemary K. Lekalake, Gulelat Haki

DOI: 10.9734/afsj/2026/v25i9915

Page: 99-110

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Enhancement of Chicken Shu-Mai with Different Food Binders: A Quantitative Descriptive Analysis Evaluation

Althofian Arya Putra, Lilik Eka Radiati, Premy Puspitawati Rahayu, Ria Dewi Andriani, Heli Tistiana

DOI: 10.9734/afsj/2026/v25i9916

Page: 111-119

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Analysis of Destination Branding in the Gading Serpong Culinary Area, Tangerang

Valencia Martha, Budi Setiawan

DOI: 10.9734/afsj/2026/v25i9918

Page: 151-180

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Process Optimization for Calcium- and Fiber-rich Kale Powder Using Response Surface Methodology

M. Tun Norbrillinda, K. K. Hazila, M. M. A. Helmi, M. A. Abid

DOI: 10.9734/afsj/2026/v25i9919

Page: 142-150

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Review Article

Valorisation of Market Food Waste for Sustainable Polyhydroxyalkanoate Production: A Critical Review of Feedstock Variability, Bioprocess Integration and Scale-Up

U. Divyashree, M. Deepa, P. Karthika

DOI: 10.9734/afsj/2026/v25i9917

Page: 120-141

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