The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit pr...
Open access
Research Article10.9734/afsj/2020/v18i130201
This study investigated the economics of cassava flour production in Iwajowa Local Government Area of Oyo State, Nigeria. The instrument of data collection was a well-structured questionnaire and interview schedules. A simple random sampling technique in proportion to population...
Open access
Research Article10.9734/afsj/2020/v17i430199
L. L. P. S. Lokuge, H. M. T. Herath, M. D. W. Samaranayake, S. L. Liyanage, R. H. M. K. Ratnayake & W. K. S. M. Abeysekera·Asian Food Science Journal·2020
Legumes are important crop species belonging to the family Fabaceae and constitute a significant part in the diet of Sri Lankans, as a meat substitute. The present study evaluated antioxidants and their activity in locally grown legume varieties for potential utilization as healt...
Open access
Research Article10.9734/afsj/2020/v17i430197
The present study was conducted to assess the effect of supplementation of peanut paste with 0, 10, 20, 30, 40 and 50% sesame seed paste on the fatty acid profile and oil stability of butter made from the blends. Packaged samples from each blend were stored at ambient temperature...
Open access
Research Article10.9734/afsj/2020/v17i430196
Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut sou...
Open access
Research Article10.9734/afsj/2020/v17i330194
The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef...
Open access
Research Article10.9734/afsj/2020/v17i330195
Yao Vanessa Gaël, G. Henri Marius Biego, Konan K. Constant, Niamketchi G. Leonce & Adama Coulibaly·Asian Food Science Journal·2020
In Côte d’Ivoire, maize plays an essential role as subsistence, commercial and socio-cultural culture. To consume good quality corn, it is necessary to preserve the sanitary quality through a good storage method. The aim of study was to evaluate sanitary quality of stored maize i...
Open access
Research Article10.9734/afsj/2020/v17i330193
Mustapha O. Alebiosu, Badiu A. Akinbode, Iyanuoluwa S. Oni & John O. Oladele·Asian Food Science Journal·2020
The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (...
Open access
Research Article10.9734/afsj/2020/v17i330192
The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition,...
Open access
Research Article10.9734/afsj/2020/v17i330191
Gboyega O. Oyeleke, Stephen G. Olawale, Funmilola D. Ajao, Mudasiru A. Salam & Matthew M. Oluwasina·Asian Food Science Journal·2020
Oil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by G...
Open access
Research Article10.9734/afsj/2020/v17i230190