Starch was extracted from potato wastes and its peels to prepare bio-degradable films using glycerol and sorbitol at various concentrations of 35%, 45% and 55 (w/w) of dry starch. The properties of films prepared with modification techniques (hydrothermal treatment (HTT) and acid...
Open access
Research Article10.9734/afsj/2020/v14i330132
Introduction: Communication between intestine-brain axis is complex and uses different pathways. This communication forms a bidirectional axis whose equilibrium depends on the composition of the microbial community that inhabits the intestines. This ecosystem has a modulator role...
Open access
Research Article10.9734/afsj/2020/v14i330131
The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nu...
Open access
Research Article10.9734/afsj/2020/v14i330130
Melon (Colocynthis citrullus L.) is a widely cultivated and consumed oil-seed in West Africa. Its seeds deteriorate quickly in storage due to microbial attack introduced during the shelling stage of processing. Aim: This study investigated and compared the microbial and proximate...
Open access
Research Article10.9734/afsj/2020/v14i330129
Wasiu Awoyale, Robert Asiedu, William K. C. Kawalawu, Adebayo Abass, Busie Maziya-Dixon, Abibatu Kromah, Michael Edet & Suba Mulbah·Asian Food Science Journal·2020
Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were ch...
Open access
Research Article10.9734/afsj/2020/v14i230128
Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional...
Open access
Research Article10.9734/afsj/2020/v14i230126
Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasiu...
Open access
Research Article10.9734/afsj/2020/v14i230125
Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...
Open access
Research Article10.9734/afsj/2020/v14i230124
Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink...
Open access
Research Article10.9734/afsj/2020/v14i230123
Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was sign...
Open access
Research Article10.9734/afsj/2020/v14i130120
N’Nan A. S. Diby, Sylvie Assoi, N’Guessan Y. Konan, Adama Coulibaly & Godi H. M. Biego·Asian Food Science Journal·2020
Aims: The objective of this work was to contribute to the valorization of 3 local cucurbit oilseeds species grown in 2 producing regions of Côte d’Ivoire, namely the Kabadougou and the Moronou. Thus, a comparative study on the main nutritive and bioactive compounds of these cucur...
Open access
Research Article10.9734/afsj/2020/v14i130121
This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dri...
Open access
Research Article10.9734/afsj/2020/v14i130122
The study assessed handling hygiene practices of food vendors in Rivers State University and its environment. A survey research design was adopted for the study while the population consisted of food vendors who prepare and sell ready-to-eat foods in the study area. Snowball samp...
Open access
Research Article10.9734/afsj/2020/v14i130119
Aims: The current study targets the achievement of a reliable process for the determination of PAH contents in kola nuts for better appreciation of the risks incurred from the consumption of such food products. Study Design: Kolanuts collected from two big storage centers were an...
Open access
Research Article10.9734/afsj/2020/v14i130118
This study investigated the effect of heat treatment and duration on yield and qualities of Walnut (Plukenetia conophorum) oil. The experimental design was carried out using the central composite rotatable design (CCRD) of response surface methodology with a total of thirteen exp...
Open access
Research Article10.9734/afsj/2019/v13i430116