Chemical modification is usually carried out to overcome the unstable properties of plant starches and improve their physical and functional characteristics during processing. Alum modification at different concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0% w/v) with and without 10m...
Open access
Research Article10.9734/AFSJ/2018/44819
Aims: The conservation of fresh kola nuts produced in Côte d'Ivoire and intended for the export, poses a veritable problem for the farmers. This study aimed to evaluate the ability of biopesticide TopBio and three types of packaging to preserve kola nut. Study Design: Harvest ko...
Open access
Research Article10.9734/AFSJ/2018/44696
Bread is widely eaten across the world and the science of its baking has come a long way. This study was aimed at evaluating the effect of using Baker’s and palm wine yeasts on the performance and sensory properties of bread baked with bean (Phaseolus vulgaris), corn (Zea mays),...
Open access
Research Article10.9734/AFSJ/2018/42928
The effect of Beer was evaluated on Albino rats. Sperm count, kidney function test, liver test, red blood cell, pack cell volume, haemoglobin, white blood cell, platelets, lymphocytes were evaluated. The results revealed the mean serum Na, K and Cl reduced from 155.33, 6.13 and 9...
Open access
Research Article10.9734/AFSJ/2018/40705
Different blends of cereal-based complementary foods were formulated from millet/maize, soybean and yellow monkey kola flours. Seven blends were formulated from maize (Zea mays) flour, partially defatted soybean (Glycine max) flour and monkey kola (Cola parchycarpa) flour while s...
Open access
Research Article10.9734/AFSJ/2018/44899
H. B. Galadima, M. Babagana, H. I. Abdulrahman, M. M. Gashua, I. B. M. Garba & A. B. Hanga·Asian Food Science Journal·2018
Poultry egg is a self-contained unit for starting a new life, it is the most consumable animal protein in the world and so the safety of this important food for its role in the daily diet is paramount. The objectives of this study were to determine the sources of table eggs and t...
Open access
Research Article10.9734/AFSJ/2018/44172
Turmeric tuber and acha grain were dried, milled, sieved to produce respective flours. The turmeric flour was substituted (1, 2, 3, 4, and 5%) into acha flour to produced acha-turmeric flour blend and other ingredients (baking fat, baking powder, salt, sugar and water) was used t...
Open access
Research Article10.9734/AFSJ/2018/43365
Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at...
Open access
Research Article10.9734/AFSJ/2018/43505
Aims: This study aimed to assess the sensory characteristics and antioxidant properties of a spice from the fruit pulp of Coelocaryon oxycarpum (Cox), an aromatic plant. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua,...
Open access
Research Article10.9734/AFSJ/2018/44654
The study investigated the proximate composition and some functional properties of okara (soymilk residue) fortified plantain-sorghum composite flours and assessed the consumer's acceptability of stiff dough (Amala) prepared from the flours. Composite flours produced from plantai...
Open access
Research Article10.9734/AFSJ/2018/44093
A study was conducted to assess organoleptic, biochemical and microbiological quality aspects of traditionally dried marine fish products of one of the largest fish drying zones of Bangladesh viz., Cox’s Bazar and Teknaf. It was found that eight species viz., Stromateus chinensis...
Open access
Research Article10.9734/AFSJ/2018/44406
Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...
Open access
Research Article10.9734/AFSJ/2018/43681
Aims: The study aimed at predicting some quality changes in peanut oil during intermittent frying of carbohydrate and protein-based foods, using visible spectroscopic and chemometric methods. Study Design: Completely Randomized Design and Multivariate Linear Regression were used...
Open access
Research Article10.9734/AFSJ/2018/44074
Tamarind is a perennial fruit crop revealing its potential as a viable resource vegetable of excellent nutrition. The late flowering types of tamarind are best suitable for cultivation in USDA Hardiness Zones 9-11, which include the warmer portions of California, Arizona, Alabama...
Open access
Research Article10.9734/AFSJ/2018/43611
Matogoma Digbé Ble, Gervais Melaine M’boh, Jean David N’guessan & Michelle Ake·Asian Food Science Journal·2018
The breast milk is the ideal food of the infant because takes part in his development, and protects it from many diseases. However, the dietary habits of the nursing mother can influence the nutritional value of milk during the period of lactation, and this fact of depriving the...
Open access
Research Article10.9734/AFSJ/2018/40907