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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 1 (2025): AJAFE: March 2025	Traditional Food and Agricultural Heritage in Butig, Lanao del Sur: Preserving Mёranaos Identity Through Community-Based Promotion	Abstract PDF
Sittie Hanirah H. Ali Romato, Khalid D. Daud

Vol 5, No 1 (2026): AJAFE: March 2026	Indigenous Language Loss and Culinary Heritage among Ethnic Communities in Bangladesh	Abstract PDF
Ritesh Karmaker

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