Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated...
Open access
Research Article10.9734/afsj/2021/v20i830329
This study was designed to evaluate the welfare effect of the climate adaptation policy for rice price variation in terms of producer surplus, consumer surplus, and net change in social welfare in Bangladesh, using the partial equilibrium model of the adaptation policy. The long-...
Open access
Research Article10.9734/afsj/2021/v20i830328
The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambar...
Open access
Research Article10.9734/afsj/2021/v20i830327
Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from ma...
Open access
Research Article10.9734/afsj/2021/v20i830326
Bread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread...
Open access
Research Article10.9734/afsj/2021/v20i730325
The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the...
Open access
Research Article10.9734/afsj/2021/v20i730324
A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...
Open access
Research Article10.9734/afsj/2021/v20i730321
Sira Bamba, Adama Coulibaly, Sidibe Daouda, Nyamien B. Yves & Biego Godi Henri Marius·Asian Food Science Journal·2021
Aims: The objective of this study is to estimate the health risk incurred by the Ivorian adult consumer as a result of exposure to AFB1 and the sum of aflatoxins (AFT) through the consumption of maize. Place and Duration of Study: During this study 375 samples of maize (grains, c...
Open access
Research Article10.9734/afsj/2021/v20i730323
Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source...
Open access
Research Article10.9734/afsj/2021/v20i730320
The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-inde...
Open access
Research Article10.9734/afsj/2021/v20i730318
The contamination with Highly Pathogenic Avian Influenza (HPAI) H5N1 viruses occurs via the digestive tract following the ingestion of water or food contaminated with droppings of asymptomatic carriers or sick birds. Regarding the local practice of the use of poultry manure as an...
Open access
Research Article10.9734/afsj/2021/v20i730319
Ekissi Alice Christine, Dago Gnahé André, Kouamé Kan Benjamin, Beugré Grah Avit Maxwell & Kati-Coulibaly Séraphin·Asian Food Science Journal·2021
The objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC...
Open access
Research Article10.9734/afsj/2021/v20i730317
K. J. Mogaji, D. J. Arotupin, O. Mogaji, A. O. Arogunjo, O. B. AJayi-Moses, I. M. Akinwunmi, P. O. Gabriel, E. S. Orekoya, O. L. Olajesu, H. J. Adeleye & J. O. Aribisala·Asian Food Science Journal·2021
This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parame...
Open access
Research Article10.9734/afsj/2021/v20i730316
O. O. Akande, O. O. Kolawole, A. A. Afolabi, S. A. Okewole & L. O. Oyekunle·Asian Food Science Journal·2021
Aim: This study was designed to determine Aflatoxins present in kola nuts sold in Ibadan metropolis. Study design: Kola nuts were randomly purchased from different markets in Ibadan, Oyo State. Methodology: Thin layer chromatography (TLC) and spectrophotometric method were used f...
Open access
Research Article10.9734/afsj/2021/v20i730315
Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures. Study design: A QIM scheme was developed through pre-observation and form...
Open access
Research Article10.9734/afsj/2021/v20i630314