Mutton is expensive, especially during Muslim festivals. There is a need to increase the value of mutton into value-added products. This study aimed to evaluate the influence of different types of muscles on the physical, chemical, sensory and microbiological properties of suya....
Open access
Research Article10.9734/AFSJ/2019/43880
K. T. Mumuney, A. A. Farouq, R. M. Aliyu, B. A. Kabiru, H. Salisu & A. D. Ibrahim·Asian Food Science Journal·2019
The photo-inactivation property of light is an area of increasing interest. The invisible C region of the ultra-violet band (UVC) has been employed extensively in decontamination and sterilization processes, but the A and B (UVA, UVB) have not received such considerations. This s...
Open access
Research Article10.9734/AFSJ/2019/45711
Banana fruit (Musa sp.) is consumed as a major source of carbohydrate for millions of people mostly in the tropics and subtropics. Worldwide, banana is the most wasted fruit; postharvest of the banana fruit records up to 40-60% loss, and this loss may be prevented by converting t...
Open access
Research Article10.9734/AFSJ/2019/45792
G. C. Omeire, N. O. Kabuo, C. O. Uchegbu, A. I. Peter-Ikechukwu & C. Amadikwa·Asian Food Science Journal·2019
The aim of this work is to produce ready to eat soup balls from some oil seeds. Soup balls were produced from “egusi” seeds (Citrullus vulgaris), “egusi kirikiri” seeds (Colocynthis citrullus L), sesame seeds (Sesamum indicum) and groundnut (Arachis hypogaea). The soup balls were...
Open access
Research Article10.9734/AFSJ/2019/45926
The nutritional importance and easy accessibility of soft cheese has made it indispensable. This study assessed the phytochemical constituents and the effects of antioxidant of biocoagulants used in soft cheese produced from goat milk. Different biocoagulants such as Calotropis p...
Open access
Research Article10.9734/AFSJ/2019/45699
Md. Sohel Rana, A. M. Shoaib Ahmed, Sharmin Jahan, Md. Sabbir Hasan, Enamul Kabir, Hd. Razu Ahmmed, Md. Abdullah Al Mamun, Enam Ahmed, Mosammat Sadia Akther Sathi, K. M. M. Sayed & Masud Rana·Asian Food Science Journal·2019
Purpose: The dietary habits of young adults have been affected; thus, overweight and obesity are increasingly being observed among the young. The purpose of this study is to assess the prevalence of overweight and obesity on a sample of students from the Bangladesh Agricultural U...
Open access
Research Article10.9734/AFSJ/2019/46462
The effects of selected packaging materials on the storage, carotenoid content and sensory properties of ground pepper was investigated. Ground pepper was packed with polypropylene of different thickness such as (PP) 3 micron, 4 micron, 5 micron, 12.5 micron, 20 micron and 30 mic...
Open access
Research Article10.9734/AFSJ/2019/45608
Kunle, Ogungbemi, D. T. Ishola, A. O. Alejo, C. N. Ajanwachuku, T. A. Odeniyi, K. O. Zaka, E. E. Ugama, O. A. Oke & A. O. Ilori·Asian Food Science Journal·2019
Increasing the shelf life of kunu-zaki via conversion to powder form at the same time retaining its nutritional and sensory acceptability was evaluated on different cereal grains often used in the production of kunu (maize, sorghum, and millet). The grains were bought from Ibadan...
Open access
Research Article10.9734/AFSJ/2019/43087
Enam Ahmed, Enamul Kabir, R. P. Rita, Mosammat Sadia Akther Sathi & Sohel Rana·Asian Food Science Journal·2019
This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but also...
Open access
Research Article10.9734/AFSJ/2019/45269
This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala”). The stiff plantain doughs we...
Open access
Research Article10.9734/AFSJ/2019/45796
The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article10.9734/AFSJ/2019/45610
Child malnutrition is one of the major causes of public health and social welfare problems in developing countries. It is manifested by micronutrient deficiency. Indeed, nutritional deficits are particularly severe in children from 6 to 24 months, when their nutritional needs exc...
Open access
Research Article10.9734/AFSJ/2019/45712
Kabir B. Amina, A. A. Farouq, A. J. Muazu, S. A. Adamu, M. H. Usman, Sa’adat I. Mukhtar & A. D. Ibrahim·Asian Food Science Journal·2018
Microorganisms degrade food components in order to access nutrient available in such food and in return produce organic compounds from the breakdown of the food components. These organic compounds hold potential to be exploited as biomarkers to detect the presence of such microor...
Open access
Research Article10.9734/AFSJ/2019/45705
The present study investigates the nutritional, sensory and biological properties of colored pasta prepared from Quinoa Chenopodium quinoa grains. Four colored pasta were prepared from quinoa: White (control), red, orange and green. The sensory evaluation results indicated genera...
Open access
Research Article10.9734/AFSJ/2019/45660
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Samples of snail meat products were subjected to 2-thiobarbituric acid (TBA) test for Malonaldehyde(...
Open access
Research Article10.9734/AFSJ/2019/43378