Lukong Elsie Lemnyuy, Mike Ojotu Eke, Peter Agorye Adie & Ndi Betrand Bongjo·Asian Food Science Journal·2023
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...
Open access
Research Article10.9734/afsj/2023/v22i2620
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo·Asian Food Science Journal·2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article10.9734/afsj/2022/v21i230405
Jack Amedu Ankeli, Ogbene Gillian Igbum, Friday Godwin Okibe, Charles Chukwuma Ariahu & Ndi Betrand Bongjo·Asian Food Science Journal·2025
The moisture adsorption characteristics of freeze-dried watermelon, orange, and mango composite fruit purees were determined using the standard gravimetric method at 20, 25, 30, 40 and 50°C respectively over a water activity range of 0.11-0.95 and the data analyzed using the BET,...
Open access
Research Article10.9734/afsj/2025/v24i2770