• Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods Emmanuel Afoakwa et al

• Chemical composition, functional and baking properties of wheat-plantain composite flours Horsfall Mepba et al

• Filial factors of kwashiorkor survival in urban Ghana: Rediscovering the roles of the extended family
  Richard Douglas et al

• Dietary patterns and prevalence of wasting among street children in Malawi's capital Alexander Kalimbira and Lemon Chipwatali

• Effect of a typical rural processing method on the proximate composition and amino acid profile of bush mango seeds (Irvingia gabonensis) Ekpe Ono et alt

• Investigation of the need for an online collection of traditional African food habits Verena Raschkeet al

• Role of fatty acids of milk and dairy products in cardiovascular diseases: A review Michael Lokuruka

• Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetablesl Horsfall Mepba et al

African Journal of Food, Agriculture, Nutrition and Development (AJFAND)
Support for the journal is courtesy of the following organizations to whom we are extremely grateful

- Food and Agriculture Organization (FAO)

- ILSI Research Foundation

- Food and Nutrition Technical Assistance Project (FANTA)

- Helen Keller International

- International Science & Technology Institute (ISTI) - MOST

- World Food Program (WFP)

- International Food Policy Research Institute (IFPRI)

- World Health Organization (WHO)

- German Technical Cooperation (GTZ)

- MONSANTO Company, USA

- ILSI International Food Biotechnology Committee

- KM Wait Foundation

- Dr. Amadu Ayebo - Indiana University, USA

- Nestlé Foundation