Aims: The Global population is increasing at an accelerated rate while food security is moving in towards a negative direction. Therefore, identification and utilization of underutilized food resources are important to attain sustainability. The present study focused on seeds of...
Open access
Research Article10.9734/afsj/2023/v22i11681
The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessme...
Open access
Research Article10.9734/afsj/2023/v22i10680
Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro & Rafael Francisco Nanelo·Asian Food Science Journal·2023
Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit. Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, a...
Open access
Research Article10.9734/afsj/2023/v22i10679
Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products. Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products...
Open access
Research Article10.9734/afsj/2023/v22i10678
The aim of this study was to formulate highly nutritious infant foods. The nutritional quality of a complementary porridge based on pearl millet, orange-fleshed sweet potato, dates and mixed with Moringa leaf powder was assessed using standard methods. A total of 7 formulations w...
Open access
Research Article10.9734/afsj/2023/v22i10677
Genomic amendment is genetic procedure which possessions adjustments in genomic technology of entirely types of existing creatures. GMO is well-defined as Organisms in which genomic substantial (DNA) will be transformed in a technique which is not happen obviously via breeding or...
Open access
Research Article10.9734/afsj/2023/v22i10676
Aims: The objective of this study was to investigate the eliciting efficacy of bacterial alginate which was extracted from Azotobacter vinelandii in the induction of glyceollins and accumulation in soybeans. Methodology: The preparative high performance liquid chromatography (HPL...
Open access
Research Article10.9734/afsj/2023/v22i10675
T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha & S. B. Navaratne·Asian Food Science Journal·2023
This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean fl...
Open access
Research Article10.9734/afsj/2023/v22i10674
The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed...
Open access
Research Article10.9734/afsj/2023/v22i10673
This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour)....
Open access
Research Article10.9734/afsj/2023/v22i10672