Journal of Advances in Food Science & Technology

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2026 - Volume 13 [Issue 2]

Original Research Article

Nutritional Contents and Microbial Qualities of Fresh and Awarawa Tomatoes (Solanum Lycopersium) Subjected to Boiling and Frying Methods

Valentine Chukwuma Ezenwa, Ani Onuabuchi Nnenna, Ezeike Amarachi Keziah, Chukwumbah Emmanuel Chukwuemeka

DOI: 10.56557/jafsat/2026/v13i210389

Page: 1-9

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Relationship between Body Mass Index and Eating Behaviour among Adolescent Girls: Impact of a School-based Nutrition Education Intervention

Gunjan Verma, Ekta, Poonam

DOI: 10.56557/jafsat/2026/v13i210405

Page: 10-16

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Assessment of the Quality of Palm Oil Sold in Benue State, Nigeria

H. E. Otanwa, F. G. Okibe, D. A. Itodo, E. Omale, F. H. Omotehinwa, J. Isa

DOI: 10.56557/jafsat/2026/v13i210428

Page: 28-46

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Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe pinnata, Cymbopogon citratus and Syzygium aromaticum

Nkemakonam Maryann Anene, Ogechukwu Favour Okafor, Ernest Eguono Emojorho, Theophilus Maduabuchukwu Ikegwu, Chika, Ukamaka Obiora, Chinenye, Sabina Mmuoh

DOI: 10.56557/jafsat/2026/v13i210494

Page: 47-62

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Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour Blends

Vachefon Heuvey Forwoukeh, Julius Amove, Konsum Linda Kemjie, Kelly Ndombow Yakum

DOI: 10.56557/jafsat/2026/v13i210516

Page: 63-74

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Nutritional, Phytochemical and Sensory Evaluation of Functional Biscuits from Tigernut (Cyperus esculentus) and Afzelia africana Flour Blends

Comfort Chinenye Nwagbo, MaryCynthia Obioma Iloka, Ijeoma Angela Ugwu, Paul Abuchi Nwafor, Josephat Ikechukwu Anyadioha

DOI: 10.56557/jafsat/2026/v13i210535

Page: 85-97

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Physical, Textural, Sensory and Shelf-life Evaluation of Bread Analogues Produced from Cardaba Banana Flour Blends

Alo Olorunfemi Adetokunbo, Malomo Adekunbi Adetola, Adeniran Hezekiah Adekanmi, Alakija Oluwabukunmi, Babatunde Peter Femi

DOI: 10.56557/jafsat/2026/v13i210541

Page: 98-111

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Nutritional and Functional Properties of Maize–Groundnut Cake-Based Complementary Food as a Potential Alternative to Commercial Weaning Diets

Dinnah Ahure, Julius Amove, Vachefon Heuvey Forwoukeh, B M Iorliam

DOI: 10.56557/jafsat/2026/v13i210552

Page: 143-153

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Effect of Fermentation Time on Cyanide Content and Nutritional Composition of Manihot esculenta (Cassava) Flakes Produced in Khana Local Area of Rivers State, Nigeria

Felicia Nmeazi Okwakpam, Iniebiyo Felagha, Benjamin Achor Amadi, Dornubari Kukang

DOI: 10.56557/jafsat/2026/v13i210579

Page: 180-186

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Effects of Beetroot Extract Consumption on Health Outcomes and Labour Productivity, Amongst Workers in Ebonyi State, Nigeria

Peace Chibuogwu Ugama, Joachin Chetachi Uchegbulam

DOI: 10.56557/jafsat/2026/v13i210580

Page: 187-201

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Review Article

Recent Advances in Silk Sericin-derived Bio-polymeric Coatings for Sustainable Fruit Preservation

Basavaraj Somalingappa Purad, K. Pramod, H. Tejas Gowda, N. L. Sandeepa, R. Jayaraman, S. Suresh

DOI: 10.56557/jafsat/2026/v13i210412

Page: 17-27

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Alternative Proteins as Emerging Nutraceuticals

Abhishek R. Ranvare, Avinash Singh, S. G. M. Prasad, Ankita Gautam

DOI: 10.56557/jafsat/2026/v13i210534

Page: 75-84

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A Review on Chia Seeds, Oil Manufacturing and Its Applications as Fat Replacer

Sudiksha, Ekta

DOI: 10.56557/jafsat/2026/v13i210545

Page: 112-124

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Microbial Safety and Contaminant Profile of Traditional Ugandan Fermented Foods: A Systematic Review and Meta-analysis of Pathogen and Mycotoxin Prevalence

Robert Mugabi

DOI: 10.56557/jafsat/2026/v13i210546

Page: 125-142

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Probiotics as a Targeted Strategy for Reducing Heat Stress-Induced Gut Dysbiosis and Improving Poultry Productivity

Md. Al-Amin Sarker, Debasree Saha, Md. Raufur Rahman Akanda, Fahad Ahmed, Md. Mahmudur Rahman, Md. Mahmudul Islam, Md. Rimon Bhuiyan

DOI: 10.56557/jafsat/2026/v13i210570

Page: 154-179

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