Cashew kernel oil was processed, used in combination with procured soya bean oil and used in the formulation of basal rat diets. Three rats were decapitated initially and their serum cholesterol (SC) determined before the feeding trial. The remaining 60 rats were randomly assigne...
Open access
Research Article10.9734/AFSJ/2018/39808
The research is aimed at investigating the effect of added moringa seed paste on the proximate, mineral, vitamin composition, functional properties of the acha-moringa flour blend. Moringa paste was substituted into acha flour at 5, 10, 15, 20 and 25% (w/w) to produce acha-moring...
Open access
Research Article10.9734/AFSJ/2018/38636
Roberto Quintero-Dominguez, Jose Luis Reyes-Carrillo, Lino de la Cruz-Larios & Diego Raymundo González- Eguiarte·Asian Food Science Journal·2018
Bee honey is a highly valued food whose international marketing is controlled by quality standards that are based on its physicochemical properties. One of them is color, which does not reflect a high or low quality, but rather the preferences of certain consumer markets. Color i...
Open access
Research Article10.9734/AFSJ/2018/39858
Three improved varieties of soybean, Anidaso, Nangbaar and Quarshie were used in the study to determine the effect of variation and processing temperature on the yield, quality and shelf-life of soymilk produced by the VitaGoat processing system. Two kilograms of each of the vari...
Open access
Research Article10.9734/AFSJ/2018/39127
Aim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus). Study Design: This work was a laboratory experimental design study. Place and Duration of Study: Dept. of Microbiology (Food a...
Open access
Research Article10.9734/AFSJ/2018/39668
A hybrid photovoltaic solar dryer under the climatic conditions was used to dry tomato slices at Yola in Nigeria. The effect of this drying method on the physicochemical properties of the dried tomatoes was examined and compared with fresh tomatoes by using standard methods. The...
Open access
Research Article10.9734/AFSJ/2018/38802
Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount o...
Open access
Research Article10.9734/AFSJ/2018/38184
Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Pla...
Open access
Research Article10.9734/AFSJ/2018/39125
Background: Tomato, onion and pepper are vegetables that are considered for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals, they are consumed daily by all classes of population and dried against off-season. Objective: This study was co...
Open access
Research Article10.9734/AFSJ/2018/38732