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Issue	Title

Vol 5, No 1 (2026): AJAFE: March 2026	Formulation, Proximate Composition, and Sensory Evaluation of Organic Condiment Cubes from Traditional Nigerian Ingredients (Soya Beans, Daddawa, Crayfish, and Stockfish) as an Alternative to Commercial Seasoning Cubes	Abstract PDF
Fatima S. Mohammed

Vol 4, No 2 (2025): AJAFE: December 2025	Sensory Evaluation and Nutritional Profile of Instant Miyan Kuka Powder Assortments from Dried Baobab (Adansonia digitata) Leaves as A Traditional Food for Food Security, Environmental Health, and Sustainable Development Goals (SDGs)	Abstract PDF
Fatima S. Mohammed

Vol 4, No 1 (2025): AJAFE: March 2025	Development and Evaluation of Instant Enhanced Baobab Leaves Soup (Miyan Kuka) Powder	Abstract PDF
F. S. Mohammed, F. B. Lawan, M. Munkaila

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