Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T...
Open access
Research Article10.9734/afsj/2020/v15i430159
Issoufou Amadou, Ali Salé, Josef Garvi, Rayanatou Ali Salé & Moussa Soulé·Asian Food Science Journal·2020
Wild tree species play an important role in the diet of the people. However, few studies tried to assess the food products of those wild tree species in Sahel region. This study focuses on identifying the contribution of Adansonia digitata process products through the survey and...
Open access
Research Article10.9734/afsj/2020/v15i430157
Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of S...
Open access
Research Article10.9734/afsj/2020/v15i430158
In this study, carried out at Makurdi Nigeria, peanuts and avocado pulp were processed into flours and blended with refined wheat flour in proportions 100:0:0, 95:5:0, 90:5:5, 85:10:5, 80:10:10 and 75:15:10. The functional properties of the flour blends were determined. Cookies w...
Open access
Research Article10.9734/afsj/2020/v15i430156
Anthony Pius Bassey, Olubunmi Olufemi Olusola, Ayobami Adeshola & Jumoke Folasade Ajibade·Asian Food Science Journal·2020
Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts wer...
Open access
Research Article10.9734/afsj/2020/v15i330155
The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and...
Open access
Research Article10.9734/afsj/2020/v15i330154
This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osm...
Open access
Research Article10.9734/afsj/2020/v15i330153
The study aimed at establishing the effect of hormone and ripening agent on mass transfer as well as to find the effect of solution type and fruit to solution ratio for mass transfer of pineapple. Two types of pineapple, organic pineapple and GRM pineapple (pineapple cultivated w...
Open access
Research Article10.9734/afsj/2020/v15i330151
This study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistr...
Open access
Research Article10.9734/afsj/2020/v15i330152
Aim: To ascertain scientifically by proximate analysis, the nutrient composition and mineral contents of the American cockroach Periplaneta americana. Study Design: Completely randomized sample design (CRD) was engaged in the study with 15 parameters replicated five (5) times, to...
Open access
Research Article10.9734/afsj/2020/v15i230150