In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of r...
Open access
Research Article10.9734/afsj/2020/v19i330240
This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analys...
Open access
Research Article10.9734/afsj/2019/v8i129983
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...
Open access
Research Article10.9734/AFSJ/2019/43378
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated into blends. Five formulation...
Open access
Research Article10.9734/afsj/2022/v21i230408