        item: #1 of 51
          id: ajfst-1025
      author: Chude, C O; Nwagbo, C C; Dibua, N A; Okoye, E C S; Okpalanma, E F; Okoyeuzu, C F
       title: Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut
        date: 2023
       words: 7560
      flesch: 54
     summary: P-value of < 0.05 was considered statistically significant. RESULTS AND DISCUSSION Table 2 presents the proximate composition and total energy of the test and control Bambara milk samples in comparison to recommended daily intake of adults. Technol. 2(1) 5-15, 2023 Figure 1: Box plot illustrating sensory evaluation of fermented Bambara milk and control The result for color showed that fermented Bambara- milk had a mean score of 8.3, which was extremely liked.
    keywords: acid; amino; bambara; bambara milk; content; fermentation; food; groundnut; https://journals.e-palli.com/home/index.php/ajfst; journal; milk; protein; samples; water
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        item: #2 of 51
          id: ajfst-1079
      author: Tullo, Abe
       title: Study on Some Engineering Properties of Holeta Local Variety Garlic (Allium Sativum L.) Grown in Ethiopia
        date: 2022
       words: 5044
      flesch: 60
     summary: Channabasamma (2014) and Rathinakumari et al. (2015) found that the geometric mean diameters of garlic bulbs and garlic cloves were 45.70 mm and 12.55 mm, respectively. The shape index ranged from 1.36 to 1.5 for garlic bulbs reported by Bahnasawy (2007) and 0.45 for garlic cloves by Channabasamma (2014).
    keywords: bulbs; cloves; diameter; garlic; mean; properties
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        item: #3 of 51
          id: ajfst-1229
      author: Umar, Muhammad; Ali, Qasim; Amir, Muhammad; Bebartta, Ram Prasad
       title: Optimization of Vacuum Marination Process, Maximizing the Flavor Infusion of Sole Fish
        date: 2023
       words: 2570
      flesch: 54
     summary: As this experiment were conducted to minimize the process optimization of meat marination while considering next ten minutes are not beneficial for 1-2 % of marination process. After marination of meat samples meat store at 0-4 0C retained the maximum marinade.
    keywords: effect; fish; marinade; marination; time; uptake
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        item: #4 of 51
          id: ajfst-1503
      author: Tafa, Wabi; Olaniyan, Adesoji M
       title: Design and Development of an Engine Driven Onion Grading Machine 
        date: 2023
       words: 9235
      flesch: 64
     summary: The number of rotations per minute (Nc) found above is the critical speed at which falling ends and onion bulb remains in constant grading cylinder contact, held there by centrifugal force. W=mrc g (8) = 43.41 kg x 9.81m/s = 425.85 N Where: W = weight of the grading unit (N), mrc = mass of rotating grading cylinder (kg), and g = acceleration due to gravity (9.81m/s2).
    keywords: belt; bulbs; cylinder; design; diameter; driving; grading; hopper; machine; onion; power; pulley; rpm; shaft; speed; unit
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        item: #5 of 51
          id: ajfst-1508
      author: Hailu, Getachew
       title: Adaptation and Performance Evaluation Closed Drum Type Carbonizer for Waste Biomass
        date: 2023
       words: 2898
      flesch: 47
     summary: At ten-minute intervals, temperatures were measured at each location, and the data were recorded. RESULTS AND DISCUSSION Carbonizer Selection Based on an evaluation of the various carbonizer designs already in existence, the best design of carbonizer for the carbonization of refuse sawdust and coffee husk was chosen. Various agricultural waste products (such as sawdust, coffee husks, peanut shells, and millet stalks) have been heated up in a device called a carbonizer.
    keywords: biomass; carbonization; carbonizer; charcoal; coffee; sawdust; temperature; weight
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        item: #6 of 51
          id: ajfst-1564
      author: Imohiosen, Ojeaga
       title: Phytochemical Analysis on Aqueous Leaf Extract of Justicia carnea (Acanthaceae) and its Antibacterial Activity on Some Isolated Bacterial
        date: 2023
       words: 3328
      flesch: 51
     summary: Pa ge 1 Pa ge 16 American Journal of Food Science and Technology (AJFST) Phytochemical Analysis on Aqueous Leaf Extract of Justicia carnea (Acanthaceae) and its Antibacterial Activity on Some Isolated Bacterial O. Imohiosen1* Volume 2 Issue 1, Year 2023 ISSN: 2834-0086 (Online) DOI: https://doi.org/10.54536/ajfst.v2i1.1564 https://journals.e-palli.com/home/index.php/ajfst Article Information ABSTRACT Received: April 13, 2023 Accepted: May 02, 2023 Published: May 07, 2023 Taxonomy/Classification of Justicia carnea Kingdom Plantae Phylum Tracheophyta Class Magnoliopsida Oder Lamiales Family Acanthaceae Genus Justicia L. Species Justicia carnea Lindl.
    keywords: carnea; extract; flavonoids; justicia; leaf; nigeria; plant; saponins
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        item: #7 of 51
          id: ajfst-1825
      author: Olosunde, William Adebisi; Paul, Tosin; Antia, Orua O
       title: Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato 
        date: 2023
       words: 5771
      flesch: 62
     summary: The pure wheat A1 and pure sologold sweet potato A2 served as basis of assessing the nutritional contribution of sologold sweet potato flour at various ratios with wheat flour. Sponge cake without sweet potatoes flour served as control (WSPSC).
    keywords: composite; composition; content; crude; flour; food; potato; properties; sample; sologold; sspf; wheat
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        item: #8 of 51
          id: ajfst-1881
      author: Roy Chowdhury, Aditi; Sarkar, Parna; Roy, Sovik
       title: Sensory Evaluation of Low Calorie Eggless Functional Cake
        date: 2023
       words: 7657
      flesch: 60
     summary: Stevia leaf powder was also included to reduce the sugar content in the development of functional cake products. The four varieties of cake were prepared with the reduction of fat and sugar percentage with an objective to developed low calorie cake with the good health value.
    keywords: age; age group; analysis; anova; baking; cake; food; group; products; table; test; texture; trial; tuckey; value
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        item: #9 of 51
          id: ajfst-1932
      author: Adeoye, B. A.; Fadesire, A. K.; Nyam, P. N.; Olukotun, G. B.; Labbo, Z.; Ahmadu, J. H.; Egbulefu, C. S.; Shanu, M. A.; Busari, A. K.; Mbochi, C. A.
       title: Molds and Mycotoxins in Food Value Chain: A Challenge to Food and Nutrition Security
        date: 2023
       words: 3062
      flesch: 54
     summary: Generally speaking, the growth and high occurrence of fungi populations and mycotoxins in dried fish products Aspergillus niger 4.0 2.7 23.6 Fusarium sp. 6.2 3.8 2.1 Penicillium digitatum 4.3 5.2 1.2 Aspergillus fumigatus - - 21.3 Mucor sp. 3.2 6.2 24.1 Neurospora sp 3.3 - 3.2 Total 31.4 37.6 111 Pa ge 21 https://journals.e-palli.com/home/index.php/ajfst Am. Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China.
    keywords: aspergillus; cassava; chips; counts; food; fungal; fungi; plantain; samples
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        item: #10 of 51
          id: ajfst-1997
      author: Massingue Júnior, Abel Alberto; Massie, Bernabé Bernardo; Sigauque , Francisco José Luís; Dimande, Anastância Amadeu; Fernandes , Gessica Dalberty
       title: Quality of Fortified Zea Mays L (Maize) and Triticum Durum (Wheat) Flours
        date: 2023
       words: 5987
      flesch: 60
     summary: Allied results were described by Silva et al. (2015) analyzing different brands of wheat flour, obtained ash content around 0.50%, and by Paixão (2022) when studying the quality control applied in wheat flours produced in the State of Maranhão: emphasis on physicochemical and rheological analyzes, obtained 0.70% of fixed mineral residue. Zimmermann (2009) when analyzing wheat flours found ash values between 1.4 and 2.5% for two of the flours analyzed, being considered whole flour, different from what occurred in this work in which all flours remained in the type 1 range, Oro (2013) in his study on adaptation of methods for evaluating the technological quality of whole wheat flour, having obtained ash content around 1. 61%, Guarienti & Caiera (2022), studying special flour and obtained from clean and germinated cereal, found ash content between 0.66% and 1.61%.61%, Guarienti & Caierao (2022), studying on the special flour and obtained from the cleaned and degerminated cereal, found ash content between 0.66% and 1.35%, results above those obtained in the present research. Technol. 2(2) 46-53, 2023 of the semolina purification step on the physicochemical and rheological characteristics of wheat flours, obtained values of falling number around 350 seconds, Cezar (2012) obtained a falling number around 200 to 350 seconds, when developing his study on quality control in wheat flour, Lazarini et al. (2020) analyzed ten samples of type 1 wheat flour finding results for FN in the range 351.33 to 390 seconds, and by Silva (2017) in his study on rheological and physicochemical analysis of wheat flour from different cultivars in the Paraná state, obtained a drop number of 350 seconds.
    keywords: content; flour; gluten; moisture; protein; quality; results; sample; study; water; wheat; wheat flour
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        item: #11 of 51
          id: ajfst-2233
      author: Omokaro, Godspower Oke; Ojujoh, Mary Ganpatei; Michael, Ikioukenigha; Nafula, Zipporah Simiyu
       title: Heavy Metal Concentration of Okra (Abelmoschus Esculentus) Grown on Dumpsite Soil in Benin City, Nigeria
        date: 2023
       words: 7689
      flesch: 59
     summary: Sand (g/kg) 859 886 852 868 Silt (g/kg) 75 50 80 78 Clay (g/kg) 66 64 68 54 Where N/D: Not Detected Table 2: Physical and Chemical Properties of Soils on Dumpsites after Planting After Planting Market Farmland Residential Faculties pH 5.68 5.42 5.80 5.36 T.O.C (g/kg) 14.6 14.8 15.9 18.6 Total N (g/kg) 0.83 0.80 0.85 0.90 Av.P (mg/kg) 9.54 10.8 12.1 8.70 Fe (mg/kg) 88.2 45.8 89.4 72.6 Zn (mg/kg) 23.4 20.1 25.3 22.5 Mn (mg/kg) 18.9 15.2 19.5 17.2 Sand (g/kg) 878 889 880 879 Silt (g/kg) 64 48 66 65 Clay (g/kg) 58 63 54 52 Where N/D: Not Detected Table 3: Heavy Metal Concentration in Soil Before and After Planting Locations Cu (mg/kg) Pb (mg/kg) Cd (mg/kg) Cr (mg/kg) Before planting Market 34.5 1.66 0.44 0.05 Farmland 30.9 0.67 0.12 0.09 Residential 35.2 1.15 0.45 0.11 Faculties 33.7 1.00 0.14 0.14 After Planting Market 28.8 1.05 0.26 0.03 Farmland 24.6 0.51 0.10 0.04 Residential 30.2 0.83 0.22 0.09 Faculties 26.3 0.80 0.20 0.10 Note: The maximum allowable limit (M.A.L) for heavy metals concentration (mg/kg) use in Nigeria soils as set by the Department of Petroleum Resources (DPR) in 1991 for some heavy metals includes: Soil samples were collected before and after planting and analyzed for pH, total nitrogen (N), total organic carbon (C), phosphorus (P), iron (Fe), zinc (Zn), manganese (Mn), and heavy metal concentrations (Cu, Pb, Cd, and Cr).
    keywords: dumpsites; environmental; faculties; farmland; journal; market; metals; nigeria; okra; planting; soil; table; value
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        item: #12 of 51
          id: ajfst-2365
      author: N. C., Oganezi; T., Agbaeze; S. O., Kalu
       title: Identification of Bioactive Compounds in Chrysobalanus icaco Seed Kernel Using Gas Chromatography-Mass Spectrometry
        date: 2024
       words: 3637
      flesch: 51
     summary: Compounds which were common to both methanol and dichloromethane/methanol extracts of C. icaco seed kernel were 2,6-octadienal-3,7-dimethyl (E), hexadecanoic acid methyl ester, n-Hexadecanoic acid, heptadecanoic acid, 16 methyl, methyl ester, cis-vaccenic acid and oleic acid. As such, Chrysobalamus icaco seed kernel is a functional food and can serve as a good raw material for edible oil from which bioactive compounds can be isolated and utilized in relevant food systems and in the preparation of neutraceuticals and pharmaceuticals.
    keywords: acid; bioactive; compounds; ester; extract; icaco; kernel; methanol; methyl; seed
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        item: #13 of 51
          id: ajfst-2674
      author: Al-Farsi, Mohamed; Ali, Haroon Muhammad; Al-Omairi, Mohammed
       title: The Safety of Leafy Vegetables in Oman
        date: 2024
       words: 6486
      flesch: 58
     summary: A1 5.73±0.11b 5.33±0.24b ND ND A2 5.21±0.25c 5.59±0.15b ND ND A3 5.75±0.23b 4.90±0.13c ND ND A4 5.27±0.04c 4.59±0.12d ND ND A5 5.96±0.14b 5.43±0.16b ND ND Radish: R1 5.46±0.21b 5.65±0.16b ND ND R2 5.63±0.11b 5.08±0.16c ND ND R3 5.62±0.03b 4.62±0.08d ND ND R4 5.98±0.19b 5.30±0.11b ND ND R5 6.08±0.13b 5.71±0.14b ND ND Lettuce: L1 5.71±0.15b 3.72±0.16e ND ND L2 6.25±0.20b 4.51±0.12d ND ND L3 5.32±0.13c 4.84±0.06c ND ND L4 5.80±0.09b 3.10±0.17a ND ND L5 5.74±0.21b 5.07±0.08c ND ND Cabbage: C1 3.77±0.15d 3.43±0.13f ND ND C2 5.85±0.15b 4.33±0.11d ND ND C3 5.65±0.11b 3.27±0.14a ND ND C4 6.09±0.20b 4.07±0.10j ND ND C5 5.63±0.17b 3.69±0.13e ND ND Spring Onion: O1 5.84±0.14b 4.23±0.12d ND ND O2 6.01±0.14b 4.11±0.12j ND ND O3 5.49±0.11b 3.48±0.16e ND ND O4 5.30±0.03c 3.91±0.06j ND ND O5 6.01±0.19b 4.46±0.09d ND ND Means ± SD followed by the same letter, within a column, are not significantly different (P > 0.05). 12.9±0.2i ND 106±15h ND
    keywords: cfu; coli; concentrations; et al; food; leafy; levels; log; metals; samples; vegetables
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        item: #14 of 51
          id: ajfst-2744
      author: Nnoli, Eucharia Chisom; Ibeneme, Ugochukwu Jones; Omokaro, Godspower Oke; Osarhiemen, Itohanosa Omolara; Ewubare, Paul Obokparo; Aliyu, Sarah Onosteike; James, Ndubuisi Louis
       title: Food Waste and Loss Management - Causes, Effects and Possible Solutions from A Nigeria Context
        date: 2024
       words: 8399
      flesch: 44
     summary: Take Part In Food Waste Challenges Both Online And Offline Participating in food waste challenges encourages individuals to actively engage in reducing food waste. This study comprehensively analyzes the causes, effects, and potential solutions to food waste within the Nigerian context.
    keywords: agriculture; challenges; chili; farmers; food; food loss; food waste; journal; loss; losses; management; nigeria; onions; production; research; tomato; tonnes; vegetable
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        item: #15 of 51
          id: ajfst-2792
      author: Shahen, Md. Abu
       title: The Street Food Microenterprises in Bangladesh: Situational Analysis Based on the Trends and Needs
        date: 2024
       words: 9746
      flesch: 58
     summary: In contrast to formal dining places or well-known restaurants, street food refers to the range of cuisines that are frequently found in public spaces like streets or neighborhood cafes. The fact that street foods are sold “on the street” is their most notable feature as noted here (Draper, 1996).
    keywords: bangladesh; businesses; city; control; et al; food; food safety; food vendors; health; hygiene; journal; knowledge; mes; percent; practices; research; street food; study; training
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        item: #16 of 51
          id: ajfst-2855
      author: Chowdhury, Aditi Roy; Guha, Ambitama
       title: Development of Functional Nutritional Whey Beverage with Herbal Extract and Its Sensory Quality
        date: 2024
       words: 7110
      flesch: 61
     summary: Whey-based products that are found in the recent market as whey beverages include fermented and non-fermented fruit beverages, alcoholic whey beverages, sports drinks, whey protein powders, and isolates (Papadem & Kotsaki, 2019). Not only that that, developed beverages will satisfy some of the essential amino acids score within the human system and may be commercialized to formulate sports drinks.
    keywords: acid; analysis; beverage; cinnamon; cumin; food; product; study; table; temperature; value; whey
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        item: #17 of 51
          id: ajfst-2878
      author: Ali, Usman; Khan, Ameer; Shahzad, Muhammad; Farooq, Shahzad; Ullah, Farhan
       title: Blending Insights, Wadding the Nutritional and Physiochemical Gaps of High Omega-3 Peony Oil and High Omega-6 Safflower Oil
        date: 2024
       words: 5508
      flesch: 57
     summary: The low temperature processing of oil samples was implemented to enhance mixing and at the same time reduce the undesirable changes. BF3 method has also been successfully used in the past research to convert oil samples into FAME using NaCl, methane and hexane for GCMS analysis (Hadaruga et al., 2008).
    keywords: acid; blends; ester; fatty; food; methyl; methyl ester; oil; oils; peony; safflower; samples; seed; value
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        item: #18 of 51
          id: ajfst-2942
      author: Rasheed, Jasmin Laila; Evangeline, Christina A.; Azeez, Mr. Naisam; Samuel, Justin
       title: Modified Atmospheric Packaging in Various Food Products
        date: 2025
       words: 6548
      flesch: 54
     summary: Technol. 4(1) 1-10, 2025 pertaining to food packaging and preservation were taken into consideration for this review. Studies were selected from different years ranging between 2010 to 2024 using keywords’ packaging,’ ‘food packaging,’ ‘food preservation,’ ‘food preservation techniques,’ ‘food packaging and preservation,’ ‘modified atmosphere packaging,’ ‘MAP and food preservation,’ ‘packaging methods.’
    keywords: atmosphere; food; life; map; meat; oxygen; packaging; preservation; products; quality; shelf; technology
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        item: #19 of 51
          id: ajfst-3023
      author: Sharna, Monika Khatun; Rim, Masuma Tunazzin; Ghosh, Anusree; Khatun, Anwara Akter; Majumder, Uttam Kumar
       title: Malnutritional Status of 6-59 months Childs of Rural Families in Dinajpur Districts Bangladesh
        date: 2024
       words: 8730
      flesch: 60
     summary: Children stunting status increased in 5.69 and 5.47 times for the No formal and Primary educated fathers respectively compared to the children of Secondary and above level educated fathers. It indicated that risk of stunted children reduced with the increase of their father’s education.
    keywords: age; children; consumption; food; height; square; status; stunting; subtotal; times; week
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        item: #20 of 51
          id: ajfst-3032
      author: Abuengmoh, Peter; Gernah, Dick Iorwuese; Ahure, Dinnah; Yakum, Kelly Ndombow
       title: Complementary Foods Formulated from Orange-flesh Sweet Potato, Soybean, and Date Palm Flour Blends Improves the Proximate, Rheological and Sensory Properties of Children’s Formulas
        date: 2024
       words: 6297
      flesch: 58
     summary: This was because all the experimental food samples were formulated to 16g protein per 100g of complementary food samples. To determine the sensory attributes of gruels prepares from complementary food formulations METHODOLOGY The research used a combination of quantitative approach to determine the proximate composition (AOAC 2015) of food formulations and a qualitative approach to evaluate the rheological and sensory properties of gruels prepared from complementary food formulations.
    keywords: content; date; flour; food; food formulations; formulations; index; orange; palm; potato; protein; pulp; sample
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        item: #21 of 51
          id: ajfst-3087
      author: Policarpio, Joshua Ken J
       title: Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino
        date: 2024
       words: 2187
      flesch: 57
     summary: The Analysis of Variance indicates that all the factors are significant in the amount of nitrite content of cured meat. This study investigates the potential of celery juice powder as a natural curing agent for tocino, leveraging its nitrite content.
    keywords: celery; curing; meat; nitrite; powder; time
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        item: #22 of 51
          id: ajfst-3389
      author: Afila, Firda Rosa; Subekti, Sri; Alamsjah, Mochammad Amin
       title: Iodine Fortification from Sargassum sp. on the Quality of Iodized Consumption Salt
        date: 2024
       words: 4439
      flesch: 59
     summary: After that, the iodization process was carried out by dripping Sargassum sp iodine solution. The study aims to determine the optimum concentration of Sargassum sp. iodine for fortification in consumption salt according to SNI 3556:2016.
    keywords: consumption; content; iodine; journal; ppm; results; salt; sargassum; seaweed; sni; test; water
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        item: #23 of 51
          id: ajfst-3443
      author: Ihotu, Otokpa Emmanuel; Etim, Etim Esin
       title: Proximate Composition and Functional Properties of Soyabeans (Glycine Max) Enriched Carbohydrate Diets
        date: 2024
       words: 3316
      flesch: 52
     summary: Figure 2: Swelling Index for various food samples. Technol. 3(2) 53-59, 2024 Figure 3: Bulk Density for various food samples Figure 4: Oil Absorption Capacity for various food samples.
    keywords: capacity; carbohydrate; crucible; food; properties; protein; proximate; samples; weight
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        item: #24 of 51
          id: ajfst-3505
      author: Gniza, Innocent Daniel
       title: COVID-19 Concerns and Resources Allocation on Smallholder Rice Farms in Cote D’ivoire
        date: 2024
       words: 5196
      flesch: 58
     summary: However, almost no studies have examined the links between Covid-19 concerns and on- farm resource allocation decisions. Cross-tabulations were performed to assess the relationship between levels of Covid-19 concern and different regions of origin of producers.
    keywords: allocation; behavior; concerns; covid-19; family; food; health; labor; producers; rice; study
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        item: #25 of 51
          id: ajfst-3622
      author: Mohamed, Abdulfatah Said
       title: A Review of Food Security Crisis in Uncertain Times
        date: 2025
       words: 7824
      flesch: 50
     summary: In Energy use in global food production (pp. 23-26). Such intricate problems highlight the need to articulate the wider ethical context of the nutrition discussion within the context of global food security.
    keywords: change; climate; countries; covid-19; crisis; development; food; food security; hunger; issues; nations; pandemic; people; poverty; production; security; supply; world
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        item: #26 of 51
          id: ajfst-3665
      author: Minimah, Soala O; Nwauzoma , A. B; Chuku , E. C; Nmom , F. W
       title: Diversity of Mycotoxin-Producing Fungi in Leafy and Fruit Vegetables Sold in Port Harcourt Metropolis, Nigeria
        date: 2024
       words: 4921
      flesch: 51
     summary: Overall, PCR assays have proven to be valuable tools for detecting and quantifying mycotoxigenic genes in fungi isolated from fruit vegetables, as demonstrated by various studies focusing on different fungal species and applications (Pavón et al., 2012; Kumar et al., 2018). Leafy and fruit vegetables are edible parts such as the leaves, flowers and immature fruits.
    keywords: dna; food; fruit; fungi; fusarium; gel; health; isolates; leafy; mycotoxins; pcr; vegetables
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        item: #27 of 51
          id: ajfst-3738
      author: Ato, Joy Iember; Ogbonna, Innocent Okwonko
       title: Antibiotic Susceptibility Pattern of Microorganisms Found in Fura De Nono Sold in Different Markets in Makurdi Benue State
        date: 2024
       words: 5397
      flesch: 52
     summary: Microbiological Analysis Tenfold serial dilution of Fura da Nono samples were made before being place on the media to count for colonies. Fura da Nono is fermented milk-cereal mix that is highly nutritious on a two in one beverage product.
    keywords: + ve; bacteria; coli; colonies; food; fura; isolates; milk; nono; staphylococcus; test
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        item: #28 of 51
          id: ajfst-3754
      author: Efienokwu, Jude Ngozichukwuka; Ekerette, Ekerette Emmanuel
       title: Comparative Antibody Responses of Four Turkey Strains to Attenuated Salmonella Vaccine: A Path to Enhanced Poultry Production
        date: 2024
       words: 3723
      flesch: 47
     summary: https://doi. org/10.55493/5005.v12i1.4428 Pinto e Silva, M. E. M., Paton, I., Trigo, M., & von Atzingen, M. C. B. C. (2008). https://doi.org/10.1136/bmj-2023-076321 Lamichhane, B., Mawad, A. M. M., Saleh, M., Kelley, W. G., Harrington, P. J. 2nd, Lovestad, C. W., Amezcua, J., Sarhan, M. M., El Zowalaty, M. E., Ramadan, H., Morgan, M., & Helmy, Y. A. (2024).
    keywords: antibody; poultry; response; salmonella; strain; titre; turkey; vaccination; vaccine
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        item: #29 of 51
          id: ajfst-3786
      author: Rajan, Padmapriya; Kyatanahalli, S. Nagabhushana
       title: Detection of Adulteration in Besan (Cicer Arietinum) Using Microscopic Technique
        date: 2024
       words: 4027
      flesch: 67
     summary: Another important factor is these particles are not matching with corn flour particles and yellow pea flour particles also but it could be confirmed that it is being adulterated with some unknown foreign substances. Brand 6 This brand has been represented by Figure 14 and it is pure besan, there is no shade of corn flour particles and yellow pea flour in the image.
    keywords: besan; corn; figure; flour; food; mode; particles; sci
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        item: #30 of 51
          id: ajfst-3841
      author: Cañet, Lena N.; Tullao, Marvin R.; Cruz, Ismael Kobe
       title: TropiCrisps: LangKamote Chips (Jackfruit & Sweet Potato Fusion)
        date: 2025
       words: 2778
      flesch: 47
     summary: This presented a gap in the market and an opportunity for the development of innovative snack products that celebrated the country’s rich biodiversity while promoting health and wellness. TropiCrisps: LangKamote Chips (Jackfruit & Sweet Potato Fusion) Lena N. Cañet1*, Marvin R. Tullao1, Ismael Kobe Cruz1 Volume 4 Issue 1, Year 2025 ISSN: 2834-0086 (Online) DOI: https://doi.org/10.54536/ajfst.v4i1.3841 https://journals.e-palli.com/home/index.php/ajfst Article Information ABSTRACT Received: September 30, 2024 Accepted: November 02, 2024 Published: June 23, 2025 This research investigates the idea behind “TropiCrisps: Langkamote Chips,” a novel snack that creatively uses jackfruit as the main flavor and combines it with sweet potato being very nutritious.
    keywords: chips; food; jackfruit; potato; product; trial; tropicrisps
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        item: #31 of 51
          id: ajfst-3889
      author: Amanyunose, A. A.; Olanipekun, B. F.; Adelakun, O. E.
       title: Comparative Study on the Functional, Pasting and Physicochemical Properties of Native and Pregelatinized Cocoyam Starch (Xanthosoma sagittifolium)
        date: 2025
       words: 6933
      flesch: 54
     summary: Arawande and Ashogbon’s, (2019) 162.51% water absorption capacity for cocoyam starch was comparable to the water absorption capacity observed for native cocoyam starch. Olatidoye et al. (2019) and Ojo et al. (2023) have found that the crude fiber content of native starch is higher than that of cocoyam starch, at 0.05% and 0.10%, respectively.
    keywords: cocoyam; cocoyam starch; content; et al; food; native; pasting; properties; starch; viscosity; water
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        item: #32 of 51
          id: ajfst-3916
      author: Bongjo, Ndi Betrand; Ariahu, Charles Chukwuma; Ikyenge, Barnabas Aloo
       title: Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods
        date: 2025
       words: 7682
      flesch: 52
     summary: Nixtamalization significantly enhanced the water absorption capacity from 1.69 % in non-nixtamalized maize flour to 2.14 % in nixtamalized maize flour. For example, Sunico et al. (2021) evaluated the effect of nixtamalized maize flour as a substitute in Philippine salt bread.
    keywords: absorption; capacity; cassava; content; et al; fermentation; flour; food; maize; mg/100; nixtamalization; properties; protein; sample; water
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        item: #33 of 51
          id: ajfst-3929
      author: Fulai, Ayong Mary Assumpta; Bongjo, Ndi Betrand; Igbum, Ogbene Gillian
       title: Improving Tomato Juice Preservation: The Role of Ginger, Garlic, and Lemon Extracts
        date: 2025
       words: 4554
      flesch: 60
     summary: Table 2: Phytochemical and antioxidant properties of juice samples Sample Total Phenols (mgGAE/100 mL) Total Flavonoids (mgQE/100 mL) FRAP (mgAAE/100 mL) Means in the same column with the same superscript are not significantly different (p>0.05) Table 3: pH of juice samples during storage Sample Week 0
    keywords: et al; food; ginger; juice; lemon; preservatives; samples; week
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        item: #34 of 51
          id: ajfst-407
      author: Dinkissa, Abera Fekata; Guye, Mitiku Eshetu 
       title: Review on Dairy Cattle Reproductive Performance Under Different Production System in Ethiopia
        date: 2022
       words: 6691
      flesch: 57
     summary: ACKNOWLEDGEMENT The authors are extraordinarily obliged to the researchers conducted their research on Reproductive performance, dairy production system and related topics, because their findings are the pillar of this review paper. Beside this, too boost dairy cattle reproductive performance, intensification of dairy cattle production should be promoted in Ethiopia to meet increasing demand for dairy products and to reduce imports of dairy commodities.
    keywords: calving; cattle; cows; dairy; dairy production; et al; ethiopia; livestock; milk; months; performance; production; production system; reproductive; system
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        item: #35 of 51
          id: ajfst-4080
      author: Terhemba, Nancy Seember; Ariahu, Charles Chukwuma; Yakum, Kelly Ndombow; Abuengmoh, Peter; Nwatum, Irene Ayah
       title: Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks
        date: 2025
       words: 6205
      flesch: 60
     summary: Energy Content of Fortified Soy-Chocolate Drinks The energy content of soy-chocolate drinks was 79.03 kcal for non-fortified plain soy-chocolate drink (NFPSCD), 85.52 kcal for fortified plain soy-chocolate drink (FPSCD), 78.19 kcal for non-fortified sweetened soy-chocolate drink (NFSSCD) and 87.97 kcal for fortified sweetened soy-chocolate drinks (FSSCD). Fat Content of Fortified Soy-Chocolate Drinks The fat content ranged from 3.31- 4.57 % with significant difference among all the samples.
    keywords: chocolate; chocolate drinks; cocoa; content; drinks; food; fpscd; mg/100; non; plain; samples; soy; vitamin
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        item: #36 of 51
          id: ajfst-4173
      author: Silué, N. Z.; Adassé, C. C.; Aboudou, R.; Assemien, A.
       title: Understanding Farmers’ Perceptions and Factors Determining the Adoption of Good Agricultural Practices: Evidence from the Cashew Nut Production in Côte d’Ivoire
        date: 2025
       words: 8331
      flesch: 45
     summary: Among the various good agricultural practices, Table 3: Kendal’s w test on farmers’ perception of good agricultural practices Good agricultural practices Mean rank Rank Pruning 5,40 1 Thinning 5,57 2 Making firebreaks around your orchard 5,89 3 Plot preparation 6,15 4 Acquiring plant material when creating a new orchard 6,58 5 Training pruning 6,59 6 Direct seeding when creating a new orchard 6,81 7 Staking when creating a new orchard 6,81 8 Planting when creating a new orchard 6,93 9 Fertilization during the planting stage 6,95 10 Digging and filling when creating a new orchard 7,03 11 Regarnishing when creating a new orchard 7,29 12 W de Kendalla 0,076 *** Khi-deux 705,706 ddl 11 Source: Author based on survey data Table 4: Level of adoption of good farming practices by producers Good agricultural practices Not at all Little Moderately Very much Mean score Plot preparation 411 78 114 242 2,221 Acquiring plant material when creating a new orchard 517 102 122 104 1,779 Staking when creating a new orchard 559 48 100 138 1,783 Digging and filling in when creating a new orchard 578 59 90 118 1,702 Direct seeding when creating a new orchard 473 57 127 188 2,036 Planting when creating a new orchard 567 62 103 113 1,718 Fertilization during the planting stage 621 55 64 105 1,589 The objectives of this study are to examine the relationship between producers’ perceptions and the decision to adopt good agricultural practices, and to determine the determinants of the intensity of adoption of good agricultural practices.
    keywords: adoption; cashew; côte; d’ivoire; farmers; farming; growers; model; nut; perceptions; practices; producers; production
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        item: #37 of 51
          id: ajfst-4189
      author: Ankeli, Jack Amedu; Igbum, Ogbene Gillian; Okibe, Friday Godwin; Ariahu, Charles Chukwuma; Bongjo3, Ndi Betrand
       title: Moisture Adsorption Characteristics of Spray-Dried Composite Tropical Fruit Purees and Application to Shelf Life Prediction in Flexible Packages
        date: 2025
       words: 5461
      flesch: 50
     summary: An increase in moisture content with rising water activity was observed, with a more pronounced increase occurring in the water activity range of 0.5 to 1.0. This underscores the strong dependence of isosteric heat on moisture content, with the energy required for sorption (beyond the latent heat) being significantly higher at low moisture content (Yazdani et al., 2006).
    keywords: content; et al; food; fruit; isotherms; moisture; moisture content; moisture sorption; packaging; sorption; spray; water
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        item: #38 of 51
          id: ajfst-4210
      author: Ahmed, Ziad
       title: Optimization the Nutrient Composition and Anti-nutrient of Cereal-Legume Mixtures for Infant Complementary Feeding: A Review
        date: 2025
       words: 5725
      flesch: 53
     summary: 1020, Jigjiga, Ethiopia * Corresponding author’s e-mail: samawade196@gmail.com INTRODUCTION Complementary feeding is when solid meals and drinks are introduced to infants in addition to their breast milk or infant food (Gsoellpointner et al., 2024). Moisture in the formulated food (10.55%) is higher than the mean moisture in both proprietary formulae (4.35%) but comparable with PAG benchmark for moisture in infant food (10%).
    keywords: cereal; content; et al; flour; food; infants; journal; legumes; maize; nutrient; protein; sorghum
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        item: #39 of 51
          id: ajfst-4479
      author: Shikder, MFH; Jany, Md Nahid Hossain; Rana, Juwel; Uddin, M. Burhan
       title: Effect of Pre-treatments on the Osmotic Dehydration and Mass Transfer Behaviour of Sweet Potatoes (Ipomoea batatas Lam.)
        date: 2025
       words: 7203
      flesch: 46
     summary: Sweet potatoes (Ipomoea batatas L.) are particularly well known for their rich nutrient content; therefore, sweet potato dehydration produces intermediate moisture products, which improve shelf life and flavor profiles (Malakar et al., 2021). Sweet potato slices were then transferred to aluminum dishes pre-weighed to ensure that all dishes’ weights were precisely recorded (Tayyab Rashid et al., 2020; Osae et al., 2024; Rindang et al., 2024).
    keywords: dehydration; food; gain; loss; osmotic; potato; slices; sugar; temperatures; water
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        item: #40 of 51
          id: ajfst-4592
      author: Onoja, Abah Joseph; Muyong, Muyong Gordon; Bongjo, Ndi Betrand
       title: Quality and Safety of Soybean Oils in Makurdi: Physicochemical Properties, Contaminants, and Residues
        date: 2025
       words: 4155
      flesch: 59
     summary: Pa ge 1 Pa ge 9 American Journal of Food Science and Technology (AJFST) Quality and Safety of Soybean Oils in Makurdi: Physicochemical Properties, Contaminants, and Residues Abah Joseph Onoja1, Muyong Gordon Muyong2, Ndi Betrand Bongjo3* Volume 4 Issue 2, Year 2025 ISSN: 2834-0086 (Online) DOI: https://doi.org/10.54536/ajfst.v4i2.4592 https://journals.e-palli.com/home/index.php/ajfst Article Information ABSTRACT Received: February 20, 2025 Accepted: March 26, 2025 Published: August 08, 2025 The study aimed to investigate the physiochemical properties, heavy metals, total aflatoxins, and solvent residues in soybean oils produced in some parts of the Makurdi metropolis. Refining has a significant role in the physicochemical properties of soybean oil.
    keywords: food; hule; oil; oils; refining; seraph; sons; soybean; vegetable
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        item: #41 of 51
          id: ajfst-4787
      author: Sarker, Prasenjit; Sarker, Chironjit; Huq, Khadija
       title: Integration of Data Science and Block Chain to Secure Food Safety in Bangladesh
        date: 2025
       words: 4719
      flesch: 49
     summary: Though good food is prerequisite for good health, stakeholders involved in every level of food supply chain are not concerned enough to secure food safety rather they commit themselves into different dimensions of food contamination as proper law enforcement along with market monitoring, ethics and morality are absent in this regard. To explore the current scenario more transparently, we have conducted hypothesis test with the raw data collected from different respondents involved in different levels of food supply chain.
    keywords: bangladesh; block; chain; contamination; data; food; safety; science; supply; test; variable
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        item: #42 of 51
          id: ajfst-506
      author: Tafa, Wabi
       title: Design of Manually Operated Four Rows Rice Seeder
        date: 2022
       words: 8932
      flesch: 61
     summary: Studying the properties of rice seed. Therefore Trapezoidal shape is the most appropriate hopper needed to hold rice seed.
    keywords: concept; cost; design; figure; furrow; hopper; https://journals.e-palli.com/home/index.php/ajfst; machine; owvi; planting; power; rice; rows; seed; seeder; seeding; shaft; wheel
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        item: #43 of 51
          id: ajfst-5213
      author: Reuben , Edith; Chinko, Bruno Chukwuemeka; Batubo, Nimisoere Peace; Ikete, Precious Whiskey; Amah-Tariah, Fortune Somiari
       title: Evaluation of the Nutritional Profile and Obesogenic Potential of a Formulated High-Fat Diet
        date: 2025
       words: 8025
      flesch: 54
     summary: A stereological and histological analysis of spleen on obese female rats, fed with high fat diet. High fat diet modulates the protein content of nutrient transporters in the small intestine of mice: possible involvement of PKA and PKC activity.
    keywords: beef; content; diets; energy; fat; feed; hf-20; obesity; protein; rats; src; tallow; weight
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        item: #44 of 51
          id: ajfst-5280
      author: Awuor, G. O.; Saina, E.; Serem, A.; Kipkoech, A. K.
       title: From Indigenous to Improved Breeds: Adoption Dynamics and Intensity of Artificial Insemination Among Farmers in Western Kenya
        date: 2025
       words: 8451
      flesch: 46
     summary: Older and more experienced farmers were more likely to adopt AI technology, while education and experience played a crucial role in both adoption and intensity of AI technology use. Results of the probit model showed that age, education level, experience, milk sales, AI cost, worker’s skill on heat detection, semen type, AI reliability, and availability of the inseminator positively and significantly influenced AI technology adoption.
    keywords: adoption; ai technology; dairy; factors; farmers; insemination; intensity; kenya; level; technology; technology adoption; use
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        item: #45 of 51
          id: ajfst-532
      author: Woyessa, Degefa; Kidanemariam , Geta 
       title: Conceptual Design of Animal Feed Chopper with Medium Capacity
        date: 2022
       words: 7348
      flesch: 62
     summary: Economic production of designed animal feed chopper machine was simple and its costs 10,618.45 EBirr. Technol. 1(1) 31-49, 2022 feed chopping, Manual operated feed chopping and engine operated feed chopping machine.
    keywords: animal; belt; chopper; chopping; concept; cost; design; feed; feeding; figure; following; https://journals.e-palli.com/home/index.php/ajfst; machine; pulley; shaft
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        item: #46 of 51
          id: ajfst-533
      author: Tullo, Abe
       title: Evaluation of Ogolcho and Kingbird Bread Wheat (Triticum Aestivum) Varieties for Wheatgrass Juice Content
        date: 2022
       words: 4729
      flesch: 58
     summary: These values were significantly higher than the 3.64 mg/100g found in wheatgrass juice varieties reported by Padalia et al. (2010), and Chauhan (2014) reported 25.2 mg/100 mL vitamin C contents in wheatgrass juice. The vitamin A content of both wheatgrass juice varieties was 0.15 mg/100 g.
    keywords: content; et al; juice; kingbird; mg/100; mg/100 g; ogolcho; varieties; wheatgrass; wheatgrass juice
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        item: #47 of 51
          id: ajfst-5552
      author: Ntukidem, Victor Edet; Edima-Nyah, Anne Peter; Bello, Florence Abolaji; Enidiok, Sunday Edet
       title: Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Date Fruit, Sprouted Mung Bean, and Malted Sorghum Using Response Surface Methodology
        date: 2025
       words: 12333
      flesch: 61
     summary: Pa ge 1 Pa ge 65 American Journal of Food Science and Technology (AJFST) Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Malted Sorghum, Sprouted Mung Bean and Date Fruit Using Response Surface Methodology Ntukidem, Victor Edet1*, Edima-Nyah, Anne Peter1, Bello, Florence Abolaji2, Enidiok, Sunday Edet1 Volume 4 Issue 2, Year 2025 ISSN: 2834-0086 (Online) DOI: https://doi.org/10.54536/ajfst.v4i2.5552 https://journals.e-palli.com/home/index.php/ajfst Article Information ABSTRACT Received: July 10, 2025 Accepted: August 11, 2025 Published: September 27, 2025 This study evaluated the effects of varying proportions of malted sorghum flour (MSF), sprouted mung bean flour (SMF), and date fruit powder (DFP) on the functional and nutritional properties of composite flour blends. The ingredients (Malted sorghum flour, sprouted mung bean flour and Date fruit powder) were set in ranges.
    keywords: bean; bean flour; content; date; et al; flour; food; fruit; journal; model; msd; mung; mung bean; powder; sorghum; sorghum flour
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        item: #48 of 51
          id: ajfst-5778
      author: Mallik, Shuvo Kumar; Paul, Chaiti; Muyed, G. M. M. Didar Diyan
       title: Green Growth and Renewable Energy Adoption in Bangladesh: Economic and Policy Perspectives
        date: 2025
       words: 5701
      flesch: 35
     summary: Based on a detailed bibliometric analysis of 6,794 research papers from the Web of Science database related to renewable energy ownership by inducible, published between 1990 and June 2023, this paper provides an updated understanding of the evolution of renewable energy in response to Bangladesh’s economic growth. Detailing significant findings, academic luminaries, and thematic trends on the subject, this study provides a critical analysis of renewable energy in supporting Bangladesh’s green economic transition.
    keywords: adoption; analysis; authors; bangladesh; development; energy; growth; policy; research; study; sustainability
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        item: #49 of 51
          id: ajfst-6031
      author: Hossain, Khandakar Zakir; Rashid, Faisal; Saba, Kawkabul; Bashir, Farhat; Islam, Shanzida; Begum, Mahmuda
       title: Nutritional and Biochemical Evaluation of Wild Marine Fishes Lates calcarifer and Alepes djedaba from Cox’s Bazar, Bangladesh
        date: 2025
       words: 8686
      flesch: 51
     summary: The fatty acid profile revealed that L. calcarifer was high in polyunsaturated (53.0%) and monounsaturated (44.4%) fatty acids but low in saturated fatty acids (2.6%), resulting in minor index of atherogenicity (IA: 0.01) and index of thrombogenicity (IT: 0.01). The fish samples were cleaned in distilled water and filleted, and the meat was chopped before being dried to a consistent weight in an oven with heated air at 60⁰ C. Before micronutrient analysis, the dried samples were crushed into a fine powder and preserved in sealed plastic bags at 4 ◦C. Proximate compositions of the powdered samples were analyzed at the Nutrition Lab of CVASU, Chittagong, while fatty acid, amino acid, and mineral analyses were conducted at the Institute of Technology Transfer and Innovation of the Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh, using established protocols and advanced instrumentation.
    keywords: a. djedaba; acid; amino; bangladesh; calcarifer; composition; content; djedaba; et al; fatty; fatty acids; fish; food; protein; species
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        item: #50 of 51
          id: ajfst-6049
      author: Ekaluo, Utip Benjamin; Ekerette, Ekerette Emmanuel; Ushie, Benjamin Bendiwhobel; John, Godwin Egbe; Ikpeme, Ekei Victor
       title: Variation in Toll-Like Receptor 4 (TLR4) Gene in Chicken Genotypes and Its Association with Resistance to Attenuated Newcastle Virus
        date: 2025
       words: 4974
      flesch: 47
     summary: Although vaccination is routinely practiced, differences in immune response across chicken genotypes suggest that genetic background significantly influences vaccine efficacy (Chuwatthanakhajorn et al., 2023). To better understand the genetic and immunological basis of ND resistance, this study evaluated variation in the TLR4 gene among different chicken genotypes.
    keywords: antibody; chicken; diversity; exc; ffc; genotypes; immune; newcastle; nfc; nnc; tlr4
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        item: #51 of 51
          id: ajfst-6088
      author: Al Safa, Sadman 
       title: Comprehensive Assessment of Proximate Profile and Quality Characteristics in Commercially Processed and Traditionally Prepared Red Chili Powder
        date: 2025
       words: 4763
      flesch: 49
     summary: Commercial processed red chili powder has higher protein (14.47%) content, whereas traditionally prepared red chili powder contains more Carbohydrate. Commercial chili powders may also contain oil-based additives or be treated with oil during processing for enhanced color, texture, and shelf life.
    keywords: chili; chili powder; commercial; content; food; powder; processing; protein; proximate; quality; sample
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