Vol. 5 No. 1 (2026): American Journal of Food Science and Technology

View Vol. 5 No. 1 (2026): American Journal of Food Science and Technology

DOI: https://doi.org/10.54536/ajfst.v5i1

Published: 2026-06-30

Review Articles

Partially Replaced Gluten Biscuit: Nutritional and Consumer Acceptability

Gilbert Owiah Sampson, Gifty Sarpong, Faustina Ofori Serwaa

36-45
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Research Articles

Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack

O. M. M. Nwadi, T. M. Okonkwo

46-54
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Impact of the addition of hot water on the preparation of instant Maruchan soup

José A. Téllez-Morales, Abel Arce-Ortiz

32-35
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From Garden to Table: Incorporating Organic Lettuce into Pandesal

Mary Jane B. Gonzales, John Gilbert C. Amor, Alexis M. Pescuela, Lorry T. Monares

25-31
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Fortifying Egg Noodles with Alugbati Powder to Combat Vitamin A and Iron Deficiencies among Filipino Children and Adolescents

Junrey S. Cagatan, Dyssa T. Tagurmacon, Frecious J. Sumalpong, Melvin H. Madroñal, Charmagne Kris C. Gardose, Maylyn E. Gastardo

16-24
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Nutritional Profile of Hibiscus sabdariffa (Roselle) and Ceiba pentandra (Kapok) Leaves

Grace Acheinu Adobe, Barnabas Aloo Ikyenge, Joseph Aondoaver Gbertyo, Rose Kasuwa Adobe

8-15
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Assessing the Influence of Caterers’ Nutrition Knowledge on the Dietary Behaviours of Children in Selected Primary Schools in Ghana

Laura Lardi Issaka, Joseph Laari Dakwari, Emmanuel Omari, Sussana Korang, Herman E. Lutterdro

1-7
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