Aim/background: The study investigated the effect of Moringa oleifera powder on enriched bread samples produced at various levels. Wheat flour and moringa powder were formulated at different percent ratio (1%, 2%, 3% and 4%) to determine the best enrichment ratio. Methods: Proxim...
Open access
Research Article10.9734/afsj/2021/v20i1030363
The research work is done to evaluate the effect of temperature on drying characteristics and quality of red, cream and white varieties Nigerian onion using a locally fabricated electrically powered dryer. Clean onion samples of 1.5 kg from each of the three varieties were sliced...
Open access
Research Article10.9734/afsj/2021/v20i1030364
The functional, rheological and color (physical) properties of flours are quality attributes determining the usage, suitability and organoleptic characteristics of flours meant for industrial (baking and confectionery) application. This study investigated the functional, physical...
Open access
Research Article10.9734/afsj/2021/v20i1030362
Memory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are s...
Open access
Research Article10.9734/afsj/2021/v20i1030360
Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been...
Open access
Research Article10.9734/afsj/2021/v20i1030358
Aims: The objective of this study was to investigate on microbial related food safety issues and microorganisms associated with the production of Sri Lankan traditional seafood Jaadi. Place and Duration of Study: Food Technology Section, Industrial Technology Institute, Colombo,...
Open access
Research Article10.9734/afsj/2021/v20i1030356
Aims: Sri Lankan tea which is known as the Ceylon tea is the world’s finest tea. Currently Sri Lanka remains as the second main black tea (BT) exporter and the main orthodox BT exporter in the world. Although several pharmacological activities of Ceylon tea have been reported, it...
Open access
Research Article10.9734/afsj/2021/v20i1030357
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
Yao Konan Mathurin, Kambire Ollo, Yoro Thierry Dezay, Traore Safiatou & Rose Koffi-Nevry·Asian Food Science Journal·2021
Aims: The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (Solanum lycopersicum L.) sold on the markets of the city of Korhogo. Place and Duration of Study: Th...
Open access
Research Article10.9734/afsj/2021/v20i1030355
U. A. Agugo, U. D. E. Ogbuokiri, K. R. Emereonye, H. O. Anyanwu, L. Anozie & A. N. P. Uchegbulam·Asian Food Science Journal·2021
Aim: The present study investigated the effect of unconventional (Carica papaya, Manihot esculenta leaf and Brassica oleracea var. capitata leaves) Composite Feed Ingredients on storage and sensory attributes of chicken meat. Study Design: Quasi Experimental Place and Duration of...
Open access
Research Article10.9734/afsj/2021/v20i930353
Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This s...
Open access
Research Article10.9734/afsj/2021/v20i930351
M .M. W. Aponso, R. A. U. J. Marapana, A. T. Abeysundara, G. O. De Silva & R. Manawaduge·Asian Food Science Journal·2021
Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were...
Open access
Research Article10.9734/afsj/2021/v20i930352
Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...
Open access
Research Article10.9734/afsj/2021/v20i930347
Background: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatile. Several studies report the...
Open access
Research Article10.9734/afsj/2021/v20i930346
Emmy Owoicho Okadonye, Alamveabee Efihraim Idyorough, David Gomez & Mluna Charles Korinjoh·Asian Food Science Journal·2021
This study examined the nature of postharvest losses of rice in Makurdi Local Government Area of Benue State. The study specifically examined the stages of the postharvest losses of rice. A sample of 399 rice producers were drawn in Makurdi using the Taro Yamane formula. Quantita...
Open access
Research Article10.9734/afsj/2021/v20i930345