Milk is an essential nutritional substance required for growth and development as well as food supplement to humans and animals. However, milk and milk products are considered as an essential source of dietary minerals for consumers. Four fresh cow milk two each were randomly col...
Open access
Research Article10.9734/AFSJ/2018/40888
Shahrul Alam, M. A. Zaman, Sawrab Roy, Juned Ahmed, Moumita Das, Q. M. Monzur Kader Chowdhury, Shatabdi Deb Proma & Farzana Yeasmin Popy·Asian Food Science Journal·2018
Aims: This study was conducted to investigate the physical and chemical quality of raw milk. Place and Duration of Study: Raw milk available was collected during the period of August to November 2017 from Sylhet City Corporation area and then immediately sent to Dairy Technology...
Open access
Research Article10.9734/AFSJ/2018/42679
The prevalence of milk adulteration with water and inhibitory substances in Nairobi was determined. Milk samples were collected randomly at milk selling points from three market areas: rural (Kiambu/Ngong’), urban (East/West of Tom Mboya street) and slum (Kibera/Mathare). Samples...
Open access
Research Article10.9734/AFSJ/2018/42382
Aim: To assess the nutrition knowledge, attitude and dietary restriction behaviour of the elderly. Study Design: The study is a multi-stage cross-sectional study. Place and Duration of Study: Umuahia South Local Government Area of Abia State, Nigeria between May and September 201...
Open access
Research Article10.9734/AFSJ/2018/42146
Israel Okpunyi Acham, Samuel Ahemen, Moses Terkula Ukeyima & Abraham Tartenger Girgih·Asian Food Science Journal·2018
Chronic disease conditions such as diabetes, hypertension, cancer, obesity and oxidative stress continue to be a significant concern among nations of the world, which is threatening the economic and social prosperity of the people. This calls for urgent action among relevant stak...
Open access
Research Article10.9734/AFSJ/2018/41853
Extrusion cooking was used to formulate millet-pigeon pea flour blend with the aim of providing high energy, protein enriched and affordable foods for malnourished children. Five extruded samples were developed from millet-pigeon pea flour blend via extrusion cooking by loading t...
Open access
Research Article10.9734/AFSJ/2018/41952
D. N. N. Madushanka, T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. G. Yasawathie & H. A. D. Ruwandeepika·Asian Food Science Journal·2018
Aims: The study was carried out to investigate the effect of natural compounds and organic acids on Salmonella typhimurium in broiler chicken meat. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Department of Livestock Production,...
Open access
Research Article10.9734/AFSJ/2018/41802
Aims: The study examined the physicochemical, pasting and organoleptic properties of fufu flour produced from three varieties (TMS 01/1368 (UMUCASS 36), TMS 01/1371 (UMUCASS 37), TMS 01/1412 (UMUCASS 38) and TMS 30570 (control)) of yellow root cassava (Manihot esculenta Crantz)....
Open access
Research Article10.9734/AFSJ/2018/41628
Functional food is a novel area that has occupied much interest in recent time among Food scientists and consumers due to the health promoting attributes. These special foods contain ingredients that aid specific body functions and promote our wellbeing. Since, people are becomin...
Open access
Research Article10.9734/AFSJ/2018/41784
A study on carcass characteristics of Red Sokoto (RS) Buck goat as affected by singeing, scalding and skinning was carried out. Twelve intact RS buck goats with an average live-weight of 18.00 + 0.65 Kg were allocated to these post-slaughter processing treatments. Parameters like...
Open access
Research Article10.9734/AFSJ/2018/41139
Aim: Edible vegetables are consumed directly as food or medicine in Obudu urban area of Cross River State, yet they are sometimes grown in old wastes dumpsites where wastes containing trace metals may have been disposing of indiscriminately, with the view to tap the composted man...
Open access
Research Article10.9734/AFSJ/2018/41561
The aim of this research was to determine the proximate composition and phytochemical molecules of black soup. The soup was made in the food and industrial post graduate laboratory of Kaduna State University. The leaves used were obtained, identified and authenticated at the Amha...
Open access
Research Article10.9734/AFSJ/2018/41926
To alleviate hidden hunger on a long term basis, there is need to establish the nutrient composition of vegetables and determine the level of their incorporation into diets to meet body requirements of relevant vitamins and minerals. This research was aimed at evaluating the nutr...
Open access
Research Article10.9734/AFSJ/2018/41603
Qualities of chum salmon dorsal muscles cooked using a commercially available household superheated steam (SHS) oven [water-oven cooking (WO) and water-grilling cooking (WG)] were investigated, and were compared with those using other heating conditions without SHS [oven cooking...
Open access
Research Article10.9734/AFSJ/2018/42136
Fredrick Onyango Ogutu, George Wanjala Wafula, Shadrack Isaboke Makori, Martin Oyoo Omondi & Naomi Jebichi Kitur·Asian Food Science Journal·2018
This review took a survey of literature on natural toxins in commonly consumed food crops. Food crops are a good source of proteins, carbohydrates, minerals and B-vitamins. However, some foods that are generally consumed possess innate toxins with potential harmful effect in huma...
Open access
Research Article10.9734/AFSJ/2018/39989