The present study was undertaken with the objectives of evolving chakli containing green gram flour and moth bean flour to find out their acceptability and nutritive value. Chakli were prepared by using refined flour, green gram flour, moth bean flour, salt, red chilli powder and...
Open access
Research Article10.9734/afsj/2022/v21i11598
This study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer...
Open access
Research Article10.9734/afsj/2022/v21i11597
Aims: This research aims to study the process of making Caulerpa seaweed flour and extract; analyzed the antioxidant activity and inhibitory antibacterial activity of Caulerpa flour. Study Design: The experimental design used in the first stage is the T-test by comparing the two...
Open access
Research Article10.9734/afsj/2022/v21i11596
This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) and clove (Syzygium aromaticum)]. The spices were labeled GP (garlic powder), TP (turmeric powder), CP (cloves powder)...
Open access
Research Article10.9734/afsj/2022/v21i11595
Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...
Open access
Research Article10.9734/afsj/2022/v21i11594
M. K. S. Malki, J. A. A. C. Wijesinghe, R. H. M. K. Ratnayake, G. C. Thilakarathna & K. A. P. Manamperi·Asian Food Science Journal·2022
Arrowroot (Maranta arundinacea) is an underutilized tuber crop in Sri Lanka that produces a gluten-free, easily digestible starch. This research aimed to determine the variance of arrowroot starch granular morphology among the plants grown in five different provinces (Western, No...
Open access
Research Article10.9734/afsj/2022/v21i11593
Aims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powde...
Open access
Research Article10.9734/afsj/2022/v21i11592
Aim: Processing of citrus fruits results in the production of a >40 million tons of by-products worldwide and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phe...
Open access
Research Article10.9734/afsj/2022/v21i11591
A. O. Akinwumi, A. A. Odunsi, T. Y. Adeniji, S. J. Ayoola, K. K. Arasi, D. E. Adebolujo, M. O. Salaudeen, M. A. Adeboye & M. A. Adesina·Asian Food Science Journal·2022
This study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skin...
Open access
Research Article10.9734/afsj/2022/v21i10613
A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji & A. A. Odunsi·Asian Food Science Journal·2022
Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants....
Open access
Research Article10.9734/afsj/2022/v21i10608