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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.

Vol. 17 No. 1 (2024): AJASFR

Published: 2024-11-07

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Articles

Effect of Fluted Pumpkin (Telfairia occidentalis) Seed Flour Supplementation on the Nutritional and Chemical Properties of Broken Rice Flour

Iniobong Enefiok Udoh , Prof. Gregory Ikechukwu Onwuka, Prof. Joel Ndife, Mfonobong Sunday Jim (Author)
  • Pages: 1-14
  • Views: 20  
  • Downloads: 16  

Determinants of Food Insecurity and Household Coping Strategies among Cassava Farmers in Oyo State, Nigeria

Babarinde Taofeek Olajide , Adepoju Adebusola Adenike, Durojaye Gbenga Blessing , Aremu Waliyat Titolayo, Ladoja Iswat Olamide, Eleshin Muhdawwal Aremu (Author)
  • Pages: 29-41
  • Views: 59  
  • Downloads: 14  

Biochemical, Mineral and Microbial Analysis of Differently Salted Nile Tilapia (Oreochromis niloticus)

Aliyu, M. D., Abdulkarim, M., Egbo, M. L., Salifu, U. A. (Author)
  • Pages: 15-28
  • Views: 19  
  • Downloads: 10  
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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.

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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...

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