Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vita...
Open access
Research Article10.9734/afsj/2020/v17i230189
The main objective of this article is to analyze the efficacy of polyphonic compounds, especially Chlorogenic Acid in anti-obesity and anticancer. Overweight and obesity became severe global health issues in all sex and age groups respectively according to WHO, this is the signif...
Open access
Research Article10.9734/afsj/2020/v17i230188
This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeele...
Open access
Research Article10.9734/afsj/2020/v17i230186
This work aim to verify the importance of milk thistle seed powder (MTSP) as a medicinal plant and effect of fortification wheat flour (WF) with MTSP on chemical and nutritional properties. Therefore, the chemical composition such as ether extract, dietary fiber, crude protein, v...
Open access
Research Article10.9734/afsj/2020/v17i230187
In the recent past, aflatoxin in peanuts and products has been a subject of controversy in Kenya. In the early 2019, some brands of locally manufactured peanut butter were withdrawn from the market shelves on account of containing aflatoxin higher than the national tolerance. It...
Open access
Research Article10.9734/afsj/2020/v17i130185
Fat and sugar-free is a popular health claim for yogurts. However, eliminating these two components may alter the inherent quality attributes of the product. Knowledge of these alteration patterns is vital in the product development process. Present study was designed using gener...
Open access
Research Article10.9734/afsj/2020/v17i130183
Successful use of non-wheat flours for snacks production depends on their functional and pasting properties. The use of orange fleshed sweet potato and red Bambara groundnut flour blends for snack production have not been explored. The objective of this work was to formulate flou...
Open access
Research Article10.9734/afsj/2020/v17i130184
Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation of nutritious and tasty fish c...
Open access
Research Article10.9734/afsj/2020/v17i130182
Aims: The aim of the current study was to determine the antibiotic resistance profile of Staphylococcus aureus strains isolated from rinse water of chicken carcass in artisanal slaughterhouses in Abidjan. Place and Duration of Study: Chicken’s rinse water samples were collected b...
Open access
Research Article10.9734/afsj/2020/v16i430179
The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha...
Open access
Research Article10.9734/afsj/2020/v16i430180