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
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
Eucharia U. Onwurafor, Chinonyelum I. Iloka, Eunice O. Uzodinma, Chinwe J. Aronu & Ebele N. Aniagor·Asian Food Science Journal·2023
Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management. Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats. Study Design: Completely Randomized Desi...
Open access
Research Article10.9734/afsj/2023/v22i1637
Aims: Fishing and fish processing are ancient, traditional activities, which explain why this sector is of great cultural, social and economic importance and plays a key role in feeding populations. Study Design: This study consisted of conducting a survey of processors and certa...
Open access
Research Article10.9734/afsj/2023/v22i1614
Synbiotic yogurt is a combination of probiotics and prebiotics. Red dragon fruit peel extract contains 10.79% pectin, which can be used as a prebiotic. Dragon fruit peel synbiotic yogurt produces an unpleasant aftertaste. The addition of honey can improve the functional propertie...
Open access
Research Article10.9734/afsj/2023/v22i1612
The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a...
Open access
Research Article10.9734/afsj/2023/v22i1611
Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, baker...
Open access
Research Article10.9734/afsj/2023/v22i1610
This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Labor...
Open access
Research Article10.9734/afsj/2022/v21i12609
Aim: This literature review discusses the roles of fish lipids in health and disease. Duration and Location: It was done between July 2021 and September 2022 by the author at the Department of Food Science and Nutrition, Karatina University, Kenya. Results: Adipocyte overabundanc...
Open access
Research Article10.9734/afsj/2022/v21i12605
Md. Akhtaruzzaman, Md. Shakil, Md. Sazzad Hossain, Asraful Alam, Md. Hasan Tarek Mondal, Tanjina Akter & S. M. Shamiul Alam·Asian Food Science Journal·2022
This present research aimed to investigate the effect of slice thickness and concentration of the osmotic solution on mass transfer kinetics, the color profile of osmotically dehydrated pineapple slices, and product quality characteristics of osmotically dehydrated microwave-drie...
Open access
Research Article10.9734/afsj/2022/v21i12606
Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete...
Open access
Research Article10.9734/afsj/2022/v21i12607
Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA...
Open access
Research Article10.9734/afsj/2022/v21i12604