Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...
Open access
Research Article10.9734/afsj/2021/v20i930343
Sadman Sakib Sabuj, A. K. M. Faruk-E-Azam, Md. Shahidul Islam, Md. Nizam Uddin, Md. Nazrul Islam & Md. Shajadul Islam·Asian Food Science Journal·2021
Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology U...
Open access
Research Article10.9734/afsj/2021/v20i930344
Joy N. Eke-Ejiofor, Adelaide E. Ojimadu, Gabriel O. Wordu & Chigozie E. Ofoedu·Asian Food Science Journal·2021
The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some func...
Open access
Research Article10.9734/afsj/2021/v20i930342
The present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase...
Open access
Research Article10.9734/afsj/2021/v20i930341
G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello·Asian Food Science Journal·2021
Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...
Open access
Research Article10.9734/afsj/2021/v20i930340
Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. W...
Open access
Research Article10.9734/afsj/2021/v20i930348
Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions...
Open access
Research Article10.9734/afsj/2021/v20i930338
Lawal Halima Zubairu, Madu Paschal Chima, Opaluwa Obaje Daniel & Mohammed, Yahaya·Asian Food Science Journal·2021
Aim: This study aimed to analyze the amino acid profile and determine the vitamin C content of the condiments named Detarium microcarpum (DM), Cissus populnea (CP), Grewia mollis (GW) and Parkia biglobosa (PB). Study Design: The condiments obtained from Gwagwa market, Federal Cap...
Open access
Research Article10.9734/afsj/2021/v20i930339
Notwithstanding the inflows of currency for the populations who practice it, the cultivation of the cashew tree contributes to strengthening the forestry agrosystem in Côte d'Ivoire. However, this culture, with multiple interests, is confronted with attacks from parasites includi...
Open access
Research Article10.9734/afsj/2021/v20i830336
This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while...
Open access
Research Article10.9734/afsj/2021/v20i930337
Zuwariah Ishak, Noor Fadilah Mohd Bakri, Syahida Maarof, Hadijah Hassan, Rodhiah Razali & Mohd Fakhri Hashim·Asian Food Science Journal·2021
Research finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on...
Open access
Research Article10.9734/afsj/2021/v20i830334
Vegetables are highly perishable commodities that easily get spoilt or deteriorate during handling along the supply chain from the producer to the final consumer. This study aims to compare the microbiological efficacy of hessian bags and non hessian bags on leafy vegetables (Tel...
Open access
Research Article10.9734/afsj/2021/v20i830333
Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The mo...
Open access
Research Article10.9734/afsj/2021/v20i830332
In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A=...
Open access
Research Article10.9734/afsj/2021/v20i830331
Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:4...
Open access
Research Article10.9734/afsj/2021/v20i830330