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. 16 No. 1 (2024): AJASFR
Published: 2024-08-31
Articles
Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour
- Pages: 01-19
- Views: 63
- Downloads: 93
Carcass Essential Amino Acids Profile of Clarias gariepinus (Burchell, 1822) Fingerlings Fed Different Levels of Maca (Lepidium meyenii, Walp.) Root Powder as Feed Additive
- Pages: 20-29
- Views: 34
- Downloads: 30
Effect of Varying Concentrate Levels on Milk Yield and Composition of West African Dwarf Does Fed Bambusa vulgaris Leaves
- Pages: 30-39
- Views: 30
- Downloads: 24
Assessment of Some Anti-Nutritional Factors in Extruded Soybean and Aerial Yam Flour Blend
- Pages: 40-50
- Views: 36
- Downloads: 22
Effects of Barrel Temperature, Screw Speed and Feed Moisture Content on the Organoleptic Properties of Aerial Yam-Soybean Flour Extruded Snacks
- Pages: 51-67
- Views: 28
- Downloads: 11
Effect of Utilizing Varying Levels of Millet Offal as Replacement for Maize Offal in the Diets of Growing Rabbit
- Pages: 68-83
- Views: 24
- Downloads: 7
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...
