Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Stud...
Open access
Research Article10.9734/afsj/2020/v16i130163
C. M. Eze, K. O. Aremu, I. S. Asogwa, N. A. Obeta, C. D. Joseph & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To Investigate the Proximate, Physicochemical and Sensory attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum). Study Design: Randomized Completely Block Design (RCBD). Place and Duration of Study: Department of Food Science and Techn...
Open access
Research Article10.9734/afsj/2020/v16i430177
K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...
Open access
Research Article10.9734/afsj/2020/v16i130162