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American Journal of Food Science and Technology ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: https://www.sciepub.com/journal/ajfst
Editor-in-chief: Hyo Choi
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Biochemical and Nutritional Characterization of Four Kroumen Chili Formulations Consumed in Southwestern Côte d’Ivoire (Bas-Sassandra)
by Tchumou Messou, YAPI Yapi Éric and Dembele Syndoux
American Journal of Food Science and Technology. 2026, 14(4), 140-148. DOI: 10.12691/ajfst-14-4-4
Pub. Date: August 30, 2026
PF-N (Normal Hot Chili Pepper) PMF-N (Normal Mild Chili Pepper) PF-M (Modified Hot Chili Pepper) and PMF-M (Modified Mild Chili Pepper) Kroumen chili pepper traditional condiment
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Combining Bambara Groundnut Protein Concentrate and Okra Mucilage Improves the Fermentation, Physical Stability and Sensory Quality of a Fermented African Breadfruit (Treculia africana) Beverage
by Onwuakor C.E., Onwuakor A.G., Ohaegbu C.G., Umeh M.N., Uzoka J.I. and Uchendu C.E.
American Journal of Food Science and Technology. 2026, 14(4), 126-139. DOI: 10.12691/ajfst-14-4-3
Pub. Date: August 09, 2026
African breadfruit beverage lactic acid fermentation Bambara groundnut protein concentrate okra mucilage syneresis
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Effects of Plant Coagulants Based Calotropis procera (Aiton) W.T. Aiton, Balanites aegyptiaca (L.) Del., and Moringa oleifera Lam on Fresh Cheese in Burkina Faso
by Mariétou SISSAO, Irène Rayinwendé SAWADOGO, Seydou TRAORE and Vinsoun MILLOGO
American Journal of Food Science and Technology. 2026, 14(4), 119-125. DOI: 10.12691/ajfst-14-4-2
Pub. Date: August 06, 2026
Milk Plant coagulants Cheese Yield
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The Effect of Soaking on the Biochemical and Nutritional Properties of Corn and Millet Flours
by Donald OUEDRAOGO, Korotimi TRAORE, Souleymane ZIO, Bakary TARNAGDA, Sibiri NEBIE, Flibert GUIRA, Charles PARKOUDA and Aly SAVADOGO
American Journal of Food Science and Technology. 2026, 14(4), 106-118. DOI: 10.12691/ajfst-14-4-1
Pub. Date: July 29, 2026
Cereals Soaking Flours Macronutrients Minerals
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Physicochemical and Fatty Acid Characterization of Mango Kernel Fat from Lippens and Brooks Varieties: Valorization of Mango by-products
by Wendkouni Marguerite Bamogo, Hyacinthe Kanté-Traoré, Henri Sidabéwindin Ouédraogo, Issouf Zida, Remy K. Bationo, Abel Tankoano, Charles Parkouda and Aly Savadogo
American Journal of Food Science and Technology. 2026, 14(3), 99-105. DOI: 10.12691/ajfst-14-3-4
Pub. Date: July 10, 2026
Mango kernels Mango butter Biochemical parameters Fatty acid profile By-product valorization
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