The aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, calori...
Open access
Research Article10.9734/afsj/2020/v16i230169
The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...
Open access
Research Article10.9734/afsj/2020/v16i230168
Composite flour production and utilization in Nigeria and globally is on the increase. This is to take advantage of its nutritional and health benefits at the same time increase the food value of certain cereals and tubers. This study was designed to evaluate the antinutrients an...
Open access
Research Article10.9734/afsj/2020/v16i230167
Food is necessary for growth and health. Carbohydrate protein and fat are three main type of macronutrients. Vitamins and minerals are two main micronutrients. All macro and micro nutrients should be taken in ample and balanced amount. Any one taken in large amount or low nutriti...
Open access
Research Article10.9734/afsj/2020/v16i230166
This study assesses the effect of fermentation process on the nutritional compositions of a corn-based food “Etsew”. Dried corn Zea mays var “Obaatampa” was used for the study. A total of 9 samples were collected and analyzed for a period of one month. These were dried corn, stee...
Open access
Research Article10.9734/afsj/2020/v16i130165
Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Stud...
Open access
Research Article10.9734/afsj/2020/v16i130163
Aims: Tigernut drink are made from tigernut tubers (Cyperus esculentus L.) and rich in nutrients. This drink is locally produced and widely consumed in Nigeria irrespective of social status. This study is aimed at evaluating the microbial quality and physicochemical property of t...
Open access
Research Article10.9734/afsj/2020/v16i130164
K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...
Open access
Research Article10.9734/afsj/2020/v16i130162
Introduction: The porosity of recent data on the chemical compositions of indigenous food might contribute to poor food choices thereby promoting food and nutrition insecurity. This study provides data on the proximate, mineral and antinutrient compositions of raw, Triticum aesti...
Open access
Research Article10.9734/afsj/2020/v16i130161
Aims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways. Study Design: Flours were produced from two cassava cultiv...
Open access
Research Article10.9734/afsj/2020/v15i430160