The presence of microbiological pathogens and proximate composition of vended street foods (VSF) in parts of Lagos State were investigated. The experiment was conducted along 3 local government areas of Lagos State (Marina, Apapa and Yaba) using two factorial design. Eight VSF pr...
Open access
Research Article10.9734/afsj/2020/v17i130181
C. M. Eze, K. O. Aremu, I. S. Asogwa, N. A. Obeta, C. D. Joseph & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To Investigate the Proximate, Physicochemical and Sensory attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum). Study Design: Randomized Completely Block Design (RCBD). Place and Duration of Study: Department of Food Science and Techn...
Open access
Research Article10.9734/afsj/2020/v16i430177
The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato in...
Open access
Research Article10.9734/afsj/2020/v16i430178
Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cle...
Open access
Research Article10.9734/afsj/2020/v16i430176
This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional proper...
Open access
Research Article10.9734/afsj/2020/v16i330175
The production of mango juice is usually characterized with high percentage of pulp which is conventionally reduced with enzymatic treatment in processing. The use of pectinase in fruit juice processing however has not been fully explored in Nigeria. Therefore, this study investi...
Open access
Research Article10.9734/afsj/2020/v16i330174
Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce...
Open access
Research Article10.9734/afsj/2020/v16i330173
Gibson Mapopa Jere, George O. Abong, Lucy G. Njue, Kingsley Masamba & Duke G. Omayio·Asian Food Science Journal·2020
Aims: The aim of the present study was to determine the postharvest handling knowledge and practices among food handlers on mycotoxigenic molds contamination in maize based diets in School Meals Program in Salima District, Malawi. Study Design: This was cross-sectional study with...
Open access
Research Article10.9734/afsj/2020/v16i330171
Akamu, a starchy cereal-based lactic acid fermented gruel consumed in West Africa was prepared using different processing methods: use of dehulled (D) maize grains, use of partially germinated (PG) maize grains (36-48h) and blends: PG and soybean (S) (90:10), D and S (90:10) and...
Open access
Research Article10.9734/afsj/2020/v16i330172
Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...
Open access
Research Article10.9734/afsj/2020/v16i230170