The emergence of multi-drug resistant and Extended Beta-lactamase producing E. coli O157:H7 is a general public health problem. Food samples of animal origin are undoubtedly the reservoirs of MDR which are in most cases transmitted to humans. The presence of extended beta-lactama...
Open access
Research Article10.9734/afsj/2022/v21i930456
Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion). Study Design: Experimental design was based on completely randomized design (CRD). Methodology: Ficus capensis (Moracae) leafy vegetable drink was...
Open access
Research Article10.9734/afsj/2022/v21i930453
Aim: The guarantee of quality and safety of foods and all the agents involved in the processes of the food chain in the covid times is of public health concern. This study aimed to evaluate the safety quality of street vended ‘Ogi’ from selected Street hawkers in Iwo, Nigeria in...
Open access
Research Article10.9734/afsj/2022/v21i930452
Aims: To investigate the health and the physiological status of farm animals. Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control. Place and Duration of Study: Department of Food Science and Techn...
Open access
Research Article10.9734/afsj/2022/v21i930451
Hypertension is one of the major risk factors which leads to cardiovascular diseases, and the typical treatment for hypertension is drug therapy. However, as there are side effects to drug therapy, there has been an increase in research on legume proteins as biopeptides have show...
Open access
Research Article10.9734/afsj/2022/v21i930450
Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the...
Open access
Research Article10.9734/afsj/2022/v21i930449
Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages. ...
Open access
Research Article10.9734/afsj/2022/v21i930448
The aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries includ...
Open access
Research Article10.9734/afsj/2022/v21i930447
Burfi is Indian most famous milk sweet based on khoa. Quinoa is one of the world's most famous wellbeing food sources. It has gluten, high in protein and one of only a handful of exceptional plant food sources that contain each of the nine fundamental amino acids. Stevia also con...
Open access
Research Article10.9734/afsj/2022/v21i830445
The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional p...
Open access
Research Article10.9734/afsj/2022/v21i830444