In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration pr...
Open access
Research Article10.9734/afsj/2023/v22i7645
Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, Mohammed Suleiman & Yemisi Adefunke Jeff-Agboola·Asian Food Science Journal·2023
Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Tec...
Open access
Research Article10.9734/afsj/2023/v22i7644
Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended wit...
Open access
Research Article10.9734/afsj/2023/v22i7643
This study aimed to investigate the impact of heat treatment on the properties of soy protein isolate film-forming solutions. The solutions, consisting of soy protein isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected to heat treatment at 65, 75, and 85°C f...
Open access
Research Article10.9734/afsj/2023/v22i7642
This study addresses the growing concern over the quality and shelf life of farmed fish products in the market due to the increasing demand in the international market. Various preservation methods are necessary to ensure food safety and extend the shelf life of fish products. Fr...
Open access
Research Article10.9734/afsj/2023/v22i6641
Aims: The aim of this research is to highlight Lamb Rendang Nutrition with The Addition of Batak Onions (Allium chinense G. Don.). Study Design: A qualitative description. Place and Duration of Study: LKPP Universitas Pembangunan Panca Budi, Medan. Methodology: This study used an...
Open access
Research Article10.9734/afsj/2023/v22i6639
Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour...
Open access
Research Article10.9734/afsj/2023/v22i6640
The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo sho...
Open access
Research Article10.9734/afsj/2023/v22i6638
Cocoa placenta obtained after the removal of beans is a huge cocoa by-product usually regarded as waste by farmers. Cocoa placenta from three cocoa varieties: forastero, criollo and national were investigated to provide more comprehensive informations on aroma and phenolic compou...
Open access
Research Article10.9734/afsj/2023/v22i6636
B. M. Khaled, Adda Ann Sina, Asraful Alam, Md. Abdul Alim & Mrityunjoy Biswas·Asian Food Science Journal·2023
Aims: The aim of the study was to investigate the reusability of edible oils and to find which temperature the refined oils could be used for cooking purposes. Study Design: The study followed a completely randomized design (CRD). Place and Duration of Study: The study was condu...
Open access
Research Article10.9734/afsj/2023/v22i5633
Aim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake c...
Open access
Research Article10.9734/afsj/2023/v22i5634
Ubad Polycarpe Tougan, Zoulkifilou Yacoubou, Camille D. Guidime, Nourou S. Yorou & François Malaisse·Asian Food Science Journal·2023
Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in...
Open access
Research Article10.9734/afsj/2023/v22i5632
Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then ana...
Open access
Research Article10.9734/afsj/2023/v22i5631
Aim: In Burkina Faso, low micronutrients intake is one of factors responsible of under five years children malnutrition. Research on local food to find best vegetables rich in micronutrients is a way to improve children nutrition. The aim of this study is to assess micronutrients...
Open access
Research Article10.9734/afsj/2023/v22i4630