About the Journal
African Journal of Agricultural Science and Food Research(AJASFR) is a peer-reviewed open-access journal that publishes original research and review articles quarterly in all areas of Agricultural Science and Food Research.
The journal accepts quality submissions from wide areas of all agricultural and food-related fields such as Crop and Vegetable Sciences, Fruit Science and Viticulture, Zootechnics, Soil Science and Management, Phytomedicine, Agricultural Engineering, Food Technology and Biochemistry, Agricultural Economics, Agricultural Extension and Sustainability.
Current Issue
Vol. 17 No. 1 (2024): AJASFR
Published: 2024-11-07
Articles
Effect of Fluted Pumpkin (Telfairia occidentalis) Seed Flour Supplementation on the Nutritional and Chemical Properties of Broken Rice Flour
- Pages: 1-14
- Views: 44
- Downloads: 36
Determinants of Food Insecurity and Household Coping Strategies among Cassava Farmers in Oyo State, Nigeria
- Pages: 29-41
- Views: 112
- Downloads: 45
Biochemical, Mineral and Microbial Analysis of Differently Salted Nile Tilapia (Oreochromis niloticus)
- Pages: 15-28
- Views: 62
- Downloads: 43
Determinants of Poverty among Farming Household in South-East Nigeria
- Pages: 42-67
- Views: 36
- Downloads: 14
Agricultural Marketing and Sustainable Household Food Security in Sub-Saharan Africa
Evidence from Nigeria
- Pages: 68-97
- Views: 17
- Downloads: 18
Assessment of the Implementation of Rural Agricultural Development Programme in Area Councils of Abuja, Nigeria
- Pages: 98-114
- Views: 12
- Downloads: 18
Editors' Choice
Agricultural Economics and Extension
Attitude of Rural Farmers' Households Toward the Production and Consumption of Edible Mushrooms as a Strategy to Alleviate Poverty in the North Central States of Nigeria
This study examined the attitude of rural farmers' households toward the production and consumption of edible mushrooms as a strategy to alleviate poverty status in the North Central Geo-Agricultural Zone of Nigeria.
Food Science
Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours
The physicochemical and sensory properties of yam-based semolina fortified with orange-fleshed sweet potato and beetroot flours were evaluated. Yam, orange-fleshed sweet potato and beetroot were processed into flours using traditional methods...
