A. O. Akinwumi, A. A. Odunsi, T. Y. Adeniji, S. J. Ayoola, K. K. Arasi, D. E. Adebolujo, M. O. Salaudeen, M. A. Adeboye & M. A. Adesina·Asian Food Science Journal·2022
This study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skin...
Open access
Research Article10.9734/afsj/2022/v21i10613
Pineapples (Ananas comosus L. Merr) contain beneficial properties and the object of the study is to compare the physical and chemical properties of two local varieties of pineapples and their prepared bakery products such as jelly and biscuit using flesh of pineapple as one of th...
Open access
Research Article10.9734/afsj/2022/v21i1030479
The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as...
Open access
Research Article10.9734/afsj/2022/v21i1030478
Background: Jute mallow (Corchorus olitorius) is a nutritious African leafy vegetable that is grown and consumed by local communities in Kenya. However, despite its nutritional superiority, its utilization is limited primarily due to its seasonality. Aim: This study sought to doc...
Open access
Research Article10.9734/afsj/2022/v21i1030477
Aims: The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it. Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making bi...
Open access
Research Article10.9734/afsj/2022/v21i1030476
White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled see...
Open access
Research Article10.9734/afsj/2022/v21i1030475
Aim and Objectives: The aim of this study is to create Canarium flavor with the main ingredient (Body note) being Canarium album (Lour.) Raeusch essential oil and natural essential oils found in Vietnam for soft candy product. Materials and Methods: All the materials for making t...
Open access
Research Article10.9734/afsj/2022/v21i1030474
The practical application of an analytical scanning electron microscope with an EDS system – microanalysis for examining the ash elemental composition of vegetable crop selection was considered. Morphology and surface analysis through XRD and SEM. The content of 14 basic elements...
Open access
Research Article10.9734/afsj/2022/v21i1030473
This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard process...
Open access
Research Article10.9734/afsj/2022/v21i1030471
This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170...
Open access
Research Article10.9734/afsj/2022/v21i1030469
This study was carried out to evaluate the chemical properties of Ficus capensis fruits and vegetables. Ficus capensis vegetables and fruits were separately plucked, sorted, cleaned and milled using electric blender until the desired particle size was obtained (150 - 850 microns)...
Open access
Research Article10.9734/afsj/2022/v21i930468
Doris G. Ibrahim, Ifeyinwa S. Asogwa, Eucheria U. Onwurafor & Jane C. Ani·Asian Food Science Journal·2022
Aims: This study is aimed at determining the effect of composite flours of Finger millet (Fm), Bambara groundnut (BGN) and ‘Khain’ (Kh) (Lecaniodiscus cupanioides) on the blood glucose response, lipids and liver enzymes levels of alloxan-induced diabetic rats. Study Design: The e...
Open access
Research Article10.9734/afsj/2022/v21i930467
Fruit Jelly was produced from beetroot and pineapple fruits as a value-added product for addressing their gluts during its peak season. The fruits were cleaned and their juices were blended using the following beetroot: pineapple ratio; 50:50, 60:40, 70:30, 80:20, and 90:10. The...
Open access
Research Article10.9734/afsj/2022/v21i930466
Tchekessi C. K. Celestin, Djogbe A. Anayce, Assogba T. Karl, Banon S. B. Jultesse, Bleoussi M. T. Roseline, Sachi S. A. Pivot, Choucounou I. Ornella & Bokossa Yaou Innocent·Asian Food Science Journal·2022
The objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physicochemical analyzes showed that...
Open access
Research Article10.9734/afsj/2022/v21i930464
Aims: This study investigates the phytochemicals, nutritional and antioxidant constituents of methanol extract of C. olitorius leaf using standard biochemical procedures. Methodology: Corchorus olitorius (213.81 g) powdered leaves sample was soaked in 2.4 L of methanol respective...
Open access
Research Article10.9734/afsj/2022/v21i930463