https://ojs.universityedu.org/index.php/jsafnr/issue/feed 2026-05-01T17:52:53+00:00 Open Journal Systems <p>The Journal of Sustainable Agriculture, Food Ecology, and Natural Resource Systems (JSAFNR) is a peer-reviewed, multidisciplinary academic journal that aims at promoting knowledge, innovation and evidence based-practice in the field of agriculture, food systems, environmental sustainability, and natural resource management. The journal is a scientific avenue where researchers, academics, policymakers, industry experts, and development practitioners publish high-quality original research, reviews, technical reports, case studies, etc. to discuss the modern issues in the agricultural production and ecological sustainability. JSAFNR aims at encouraging sustainable agricultural systems that can be able to improve food security, rural livelihoods, and economic resilience without compromising ecological balance. It receives contributions to the field of crop science, horticulture, soil fertility management, agricultural economics, extension services, animal science, fisheries and aquaculture, forestry, wildlife conservation, climate-smart agriculture, food technology, agroecology, biodiversity management, and land resource systems.</p> <p>The journal especially focuses more on interdisciplinary studies that examine the relationship between food production systems and the environment resources. It promotes new research on the use of renewable resources, sustainable value chains, food safety, waste minimization, ecosystem restoration, water management, and policy changes that will help transform agriculture in the long run. The aim of JSAFNR is to close the gap between scientific discovery and practicality by publishing articles that have a clear relevance to farmers, agribusiness, government agencies and other international development agencies. The journal also promotes new studies in the areas of digital agriculture, precision farming, biotechnology, green innovations and climate adaptation methods in developing and developed economies. The Journal of Sustainable Agriculture, Food Ecology, and Natural Resource Systems is dedicated to academic excellence, ethical publishing, and global publicity with a vision of becoming a top source of reference in research related to sustainable development in Africa and other parts of the world. It is a vital source of ideas which define the future of agriculture, food systems, and environmental stewardship.</p> https://ojs.universityedu.org/index.php/jsafnr/article/view/148 2026-05-01T17:43:54+00:00 Comfort Chinenye Nwagbo cn.nwagbo@coou.edu.ng Peace Onyinyechukwu Ughanze eofff@yahoo.com Nebechi Roseline Obetta eofff@yahoo.com Mmaduabuchi Paul Nwafor eofff@yahoo.com Emeka Felix Okpalanma eofff@yahoo.com

<p>The nutritional inadequacy of conventional wheat-based noodles, characterized by low dietary fibre, limited micronutrient density, and a high glycaemic profile, poses a growing public health challenge across sub-Saharan Africa. Water yam (<em>Dioscorea alata</em>) is a nutritionally rich indigenous tuber crop with documented therapeutic properties, yet it remains substantially underutilized in noodle product development. This study assessed the proximate composition, mineral and vitamin contents, cooking properties, and colour characteristics of noodles formulated from wheat-water yam composite flour at three substitution levels. Noodles were prepared at wheat-to-water yam flour ratios of 70:30 (D), 80:20 (E), and 90:10 (F), with 100% wheat flour as the control. Standard AOAC methods were used for proximate and mineral analyses; HPLC was used to quantify vitamins; cooking yield and loss were assessed gravimetrically; and colour parameters were measured colorimetrically. Composite noodles exhibited significantly (p &lt; 0.05) higher protein (up to 14.50 g/100g), crude fibre (up to 5.48 g/100g), ash, and total fat compared with the control. All mineral parameters, such as calcium, potassium, iron, magnesium, selenium, zinc, and sodium, were markedly elevated across composite blends. B-complex vitamins (B2, B3, B6, B9) and vitamin A were substantially enriched relative to the control. Cooking yield declined with increasing yam flour substitution, while cooking loss increased. Colour analysis indicated progressive darkening and reduced lightness with higher water yam flour incorporation. Wheat-water yam composite noodles at 70:30 (Sample D) demonstrated the most favourable nutritional profile, while Sample F (90:10) showed the most acceptable cooking loss profile. These findings support the use of water yam flour as a functional ingredient for producing nutritionally enhanced noodles</p>

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