Journal of Advances in Food Science & Technology

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2026 - Volume 13 [Issue 4]

Original Research Article

Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour

Ernest Eguono Emojorho, Okoronkwo Ngozi Chioma, Chioma Cecilia Aniemena, Charles Chukwudi Ogboli, Peter Okechukwu Nwodom, Esther Okokigho

DOI: 10.56557/jafsat/2026/v13i411082

Page: 22-30

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Formulation, Physicochemical Characterization, and Antioxidant Stability of a Functional Extruded Snack Fortified with Defatted Moringa (Moringa oleifera) Seed Meal and Finger Millet (Eleusine coracana)

Aditya Raj Gupta, Shweta Kumbhaj, Anjali Verma

DOI: 10.56557/jafsat/2026/v13i411088

Page: 31-37

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Nutritional, Functional and Sensory Characteristics of Novel Edible Cutlery Developed from Peel Powders and Flour Blends

Priyakshi Saikia, Sunita Mishra

DOI: 10.56557/jafsat/2026/v13i411134

Page: 38-46

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Repellent and Insecticidal Properties of Scent Leaf-orange Peel Extract as an Ecofriendly Approach in the Control of Cowpea Weevils (Callosobruchus maculatus)

Esther Ogechi Enechukwu, Isaac Gbaa Agbidye

DOI: 10.56557/jafsat/2026/v13i411170

Page: 47-56

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Comparative Study on the Phytochemical, Micronutrient and Sensory Qualities of Green and Black Jatropha tanjorensis Herbal Teas

C. O. Ubochi-Victor, E. N. Bede, S. O. Alagbaoso

DOI: 10.56557/jafsat/2026/v13i411228

Page: 57-66

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Deep Learning-Based Honey Adulteration Classification: A Comparative Study with Hyperparameter Tuning and Explainable AI

Hanuman Anshiram Jadhav, Suragouni Keerthi, S. Kisore, Chandrasekar Veerapandian, V. Eyarkai Nambi

DOI: 10.56557/jafsat/2026/v13i411269

Page: 80-95

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Effect of Substitution of White Sorghum Flour with Unripe Plantain and Sweet Potato (Ipomoea batatas) on the Nutritional, Functional and Sensory Properties of Composite Flour for Cooked Dough

Mary Isi Agbi, Joseph Ikwebe

DOI: 10.56557/jafsat/2026/v13i411272

Page: 96-109

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Quality Evaluation of Cookies Produced from Wheat (Triticum aestivum), Sesame (Sesamum indium) and Soybeans (Glycine-max) Composite Flours

Sogunle Kazeem Atanda, Ismaila Ayuba Ramadan, Adebayo Quadri

DOI: 10.56557/jafsat/2026/v13i411274

Page: 110-121

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Review Article

CRISPR and Next-generation Molecular Diagnostics for Foodborne Pathogen Detection: Analytical Performance, Matrix Robustness and Translational Readiness

Nkemdilim Clairelouise Okechukwu, Chizoba Victoria Onah, Adebola Ayisat Effa

DOI: 10.56557/jafsat/2026/v13i411056

Page: 1-21

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Smart Food Systems: A Critical Review of Artificial Intelligence, Blockchain, and Digital Technologies for Food Safety and Nutrition

Toheeb Olaniyi FALAKIN, Jumoke Oluwafunmito Ruth Omotosho, Sophia Amaka OKOH

DOI: 10.56557/jafsat/2026/v13i411261

Page: 67-79

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