Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes. Place and Duration of...
Open access
Research Article10.9734/afsj/2023/v22i9661
The study aims to determine a gelatin-xylitol edible film with the addition of butterfly pea extract (Clitoria ternatea L) using the Microwave Assisted Extraction method with optimal physical characteristics of the edible film. The research method uses the experimental method wit...
Open access
Research Article10.9734/afsj/2023/v22i9660
The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut F...
Open access
Research Article10.9734/afsj/2023/v22i9659
Introduction: Natural resources in North Maluku, especially in the field of fisheries, are very abundant, therefore reliable human resource support is needed to manage them, besides that skills and technology are needed to manage these resources. Resource management requires the...
Open access
Research Article10.9734/afsj/2023/v22i9657
Md. Mehedi Hasan, Md. Momin Khan, Md. Entaduzzaman Jony, Farzana Akter & Md. Abdul Alim·Asian Food Science Journal·2023
The study was carried out for the preparation of aloe vera juice. Four different formulations of juices were prepared. The products were analyzed for their storage studies, microbiological study and sensory evaluation. The storage studies were done at room temperature (28-30ºC) a...
Open access
Research Article10.9734/afsj/2023/v22i9658
Corn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20,...
Open access
Research Article10.9734/afsj/2023/v22i9656
Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...
Open access
Research Article10.9734/afsj/2023/v22i9655
This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, An...
Open access
Research Article10.9734/afsj/2023/v22i9654
Zuwariah Ishak, Khairunizah Hazila Khalid, Faridah Hussin, Nik Mohd Faiz Che Mohd Noor & Mohd Fakhri Hashim·Asian Food Science Journal·2023
The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutri...
Open access
Research Article10.9734/afsj/2023/v22i9653
Generally overlooked by consumers, many local leafy vegetables in the Republic of Congo are considered to be part of the rural way of life and “poor man's food”. In order to promote their consumption, this study was carried out to assess the nutrient composition of four leafy veg...
Open access
Research Article10.9734/afsj/2023/v22i8651