The market for plant-based proteins, particularly alternatives to dairy products, is growing due to health benefits and environmental concerns. Many people are adopting plant-based diets, due to lactose intolerance, vegan and vegetarian lifestyles; thus, promoting lactose-free an...
Open access
Research Article10.9734/afsj/2023/v22i4629
This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padja...
Open access
Research Article10.9734/afsj/2023/v22i4628
Vishnu Suresh, Ligimol James, A. K. Beena, V. Aparna Sudhakaran & M. P. Divya·Asian Food Science Journal·2023
Aims: To isolate, identify and characterize thermoduric psychrotrophic bacteria from locally available market samples of pasteurized milk. Study Design: Market samples of pasteurized milk were collected, subjected to laboratory pasteurization and thermoduric psychrotrophic bacter...
Open access
Research Article10.9734/afsj/2023/v22i4627
Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, an...
Open access
Research Article10.9734/afsj/2023/v22i4626
The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edib...
Open access
Research Article10.9734/afsj/2023/v22i3625
Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, ge...
Open access
Research Article10.9734/afsj/2023/v22i3624
This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled...
Open access
Research Article10.9734/afsj/2023/v22i3623
Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineap...
Open access
Research Article10.9734/afsj/2023/v22i3622
Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to done...
Open access
Research Article10.9734/afsj/2023/v22i3621
Lukong Elsie Lemnyuy, Bongjo, Ndi Betrand, Mike Ojotu Eke, Eke, Mike Ojotu, Peter Agorye Adie, Adie, Peter Agorye & Ndi Betrand Bongjo·Asian Food Science Journal·2023
This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...
Open access
Research Article10.9734/afsj/2023/v22i2620
Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the contro...
Open access
Research Article10.9734/afsj/2023/v22i2619
Luthfiah a, Tasir, . Mursida, Andi Ridwan Makkulawu, Tasir, Luthfiah a, & . Hasniar·Asian Food Science Journal·2023
Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is...
Open access
Research Article10.9734/afsj/2023/v22i2618
R. D. Andriani, M. E. Sawitri, V. T. Widayanti, A. Manab, P. P. Rahayu & R. N. Fadilah·Asian Food Science Journal·2023
Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments. Place and Duration of...
Open access
Research Article10.9734/afsj/2023/v22i2617
Saffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also...
Open access
Research Article10.9734/afsj/2023/v22i1615
Synbiotic yogurt contains both probiotics and prebiotics. The peel of red dragon fruit contains 10.79% pectin, which can be used as a prebiotic. Red dragon fruit peel synbiotic yoghurt has an unpleasant aftertaste. Honey can enhance the functional properties of dragon fruit peel...
Open access
Research Article10.9734/afsj/2023/v22i2616