Augustine I. Airaodion, Edith O. Airaodion, Ogbonnaya Ewa, Emmanuel O. Ogbuagu & Uloaku Ogbuagu·Asian Food Science Journal·2019
Aim: The aim of this study is to evaluate the nutritional and anti-nutritional composition of garri processed by traditional and instant mechanical methods. Place and Duration of Study: This study was carried out in Achara, Uturu and analyses were done at the Biochemistry and Cen...
Open access
Research Article10.9734/afsj/2019/v9i430021
Beugré Grah Avit Maxwell, Niaba Koffi Pierre Valery, Combo Agnan Marie-Michel, Yao N’zué Binjamin & Gnakri Dago·Asian Food Science Journal·2019
Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa. Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutritio...
Open access
Research Article10.9734/afsj/2019/v9i430019
Phytochemical composition and nutritive value of unripe and ripe pepper fruits (Dennettia tripetala-DT) were investigated. Phytochemical, proximate, minerals and vitamin composition were carried out using standard methods. The unripe fruit of DT had significant (P<0.05) higher...
Open access
Research Article10.9734/afsj/2019/v9i430020
Aim: The current study aimed at studying the optimum fermentation conditions and nutritional conditions for alkaline protease production by submerge fermentation using Alternaria alternata TUSGF1, isolated from poultry farm soil. Study Design: The results of environmental and nut...
Open access
Research Article10.9734/afsj/2019/v9i430017
Aims: The aim of this study was to examine the effect of storage conditions on the of maize-soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70:30, 75:25, 80:20, 85:15, 90:10, 95:5 and 100:0 of maize flour to soy flour. This was to ascertain...
Open access
Research Article10.9734/afsj/2019/v9i330015
The effect of some processing method on the ascorbic acid and dehydroascorbic acid content of two cultivars of yam (Dioscorea rotundata and D. cayenensis) were investigated. The processing method adopted were cooking, frying and roasting. The assay of ascorbic acid in the two cul...
Open access
Research Article10.9734/afsj/2019/v9i330013
Aims: The objectives of the present study were to evaluate effects of aqueous 1-methylcyclopropene (1-MCP) on quality of cucumber fruit, and to compare with/to gaseous 1-MCP and modified atmosphere packaging (MAP) applications. Study Design: A randomized complete block design (RC...
Open access
Research Article10.9734/afsj/2019/v9i330014
Aims: The study determined the influence of food consumption on food production in Ibadan, Oyo State. It identified the predominant food produced; assessed the prevalent food consumption pattern; identified the underlying factors affecting food consumption, and determined the inf...
Open access
Research Article10.9734/afsj/2019/v9i330012
The quantitative analysis of total carotenoids in some vegetables consumed in Akwa Ibom State was evaluated using UV-Spectrophotometer and acetone as extraction solvent. Ten different vegetable samples i.e. Carrot (Daucus carota),purpleegg plant(Solanum melongena), green egg plan...
Open access
Research Article10.9734/afsj/2019/v9i330010
Background: Moi-moi is a popularly relished snack in Nigeria prepared from cowpea which is deficient in essential sulphur containing amino acids but rich in lysine and some vitamins. Bambara nut is rich in essential amino acids, fiber, calcium, iron, carotene, oil, carbohydrate,...
Open access
Research Article10.9734/afsj/2019/v9i230008