Recent Articles
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July 30, 2026 Review Article
Abstract Gel-based food systems, including plant-based and animal-derived formulations, are increasingly recognized as structure-driven platforms for controlling quality, safety, and functional stability. The growing demand for plant based foods has inte.....
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July 30, 2026 Research Article
Abstract Sulfur is the third most prevalent mineral in the human body, after phosphorus and calcium. It is a key inorganic element having biological significance across species. Ogi is a typical Nigerian traditional food in the form of a fermented cereal po.....
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March 25, 2026 Research Article
Abstract Steviol glycosides extracted from stevia rebaudiana plant are increasingly used as sweeteners. The minor steviol glycosides in the stevia extract, such as rebaudioside D and rebaudioside M, have superior sensory quality compared to the major compon.....
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September 24, 2025 Research Article
Abstract Tropane alkaloids (TAs), mainly atropine and scopolamine, are toxic, plant-derived substances produced as secondary metabolites and which are primarily found in Datura Stramonium spp, belonging to the Solanaceae family. TAs’ dietary exposure can.....
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June 13, 2025 Research Article
Abstract Aflatoxins, produced by Aspergillus spp, frequently contaminate staple foods and pose health risks to humans and animals. In Cameroon, street foods like kilishi, a dried meat snack, are prone to aflatoxin contamination due to poor food safety prac.....
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May 02, 2025 Original Research
Abstract Nigeria is a country that is endowed with many fermented foods and food condiments. Locust beans (Parkia biglobosa) (iru) and Fermented maize (Zea mays) (ogi) are typical fermented food products. However, fermented foods may pose a potential food s.....
