T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. N. N. Madushanka, D. G. Yasawathie & H. A. D. Ruwandeepika·Asian Food Science Journal·2018
Aims: Nitrite is used as the main curing agent in the process of sausage production, but Nitrite has limited usage in food processing due to its, carcinogenic effect. Thus, much attention has been given to find alternative compounds to replace the Nitrite over the past decades. N...
Open access
Research Article10.9734/AFSJ/2018/41374
Rukayya Z. Abba, Abdullahi A. Imam, Mohammed K. Atiku & Yusuf Y. Muhammad·Asian Food Science Journal·2018
In this research, the effect of sprouting on the functional properties and amino acid profile of protein isolates from two Bambara groundnut landraces (Yobe black and Niger cream landraces) was studied. Proteins were isolated using alkaline extraction method. The amino acid profi...
Open access
Research Article10.9734/AFSJ/2018/41158
The experiment was carried out at the Livestock unit of the Teaching and Research Farm Ambrose Alli University, Ekpoma, Edo State, Nigeria to investigate Influence Of Drum Kiln Models On Meat Quality Evaluation Of Smoked Chicken Thighs. Four different Kiln models viz; perforated...
Open access
Research Article10.9734/AFSJ/2018/41104
Ann N. Kanu, Joseph S. Alakali, Michael O. Eke, Abraham T. Girgih, J. A. Bosha & Solomon N. Ijioma·Asian Food Science Journal·2018
Background and Aim: Diabetes mellitus is a chronic and very prevalent metabolic disease condition characterized by the abnormally high blood sugar level that eventually gives rise to diabetic complications affecting human and animals. Insulin deficiency increases free fatty acid...
Open access
Research Article10.9734/AFSJ/2018/41180
M. L. Kasankala, M. Kitunda, D. G. Mushumbusi, C. M. Cyprian, W. P. Meghji, M. C. Mgoba & E. Towo·Asian Food Science Journal·2018
Objective: The objective of the study was to evaluate the success of social mobilization and capacity building efforts done to educate the Mother/Child Caretakers and the general public regarding food fortification and the importance of consuming fortified food products in Kinond...
Open access
Research Article10.9734/AFSJ/2018/41103
In this study, defatted soybean cake, Moringa oleifera leaves and wonderful kola combination were used to raise the nutritional value and scavenging properties of maize-based formulated diets. After blanching and fermentation process, maize (popcorn), moringa leaves, wonderful ko...
Open access
Research Article10.9734/AFSJ/2018/40375
This work aimed at developing starter cultures for fermenting Hibiscus sabdariffa seeds into the traditional condiment Mbuja. In this context, two Bacillus amyloliquefaciens S1 and S5 and one Bacillus subtilis S12 strains, which had been selected in previous studies, were used se...
Open access
Research Article10.9734/AFSJ/2018/41317
Tacca involucrata, Dioscorea angawa and Dioscorea bulbifera are tubers which are usually boiled or roasted and consumed without sauce by the rural population in the Northern part of Nigeria. This study was conducted to evaluate the nutritional and in vitro glycemic properties of...
Open access
Research Article10.9734/AFSJ/2018/40407
The limited information on the biochemical and nutritional benefits of edible ackee (Blighia sapida) seeds makes it underutilized in West Africa. This study was to investigate the nutrient content and antinutritional factors using standard analytical methods. The results revealed...
Open access
Research Article10.9734/AFSJ/2018/40555
Aims: The study was to investigate the protective effect of blueberry/bilberry juice and blueberry fruit on leucocyte DNA against exogenous oxidative stress. Methodology: The study was divided to two parts which included the in vitro antioxidant effect of blueberry/bilberry juice...
Open access
Research Article10.9734/AFSJ/2018/41223
The probiotics especially lactic acid bacteria (LAB) are usually found in human mucous layers, dairy items and on some plant surfaces. These are assumed to be a basic part for nourishment generation and welfare conservation for human beings. There is an expanding fervor for these...
Open access
Research Article10.9734/AFSJ/2018/41026
Cassava is the most known hunger fighter crop in sub-Saharan African countries during drought and severe famine, its production has been limited to household’s consumption and not to commercialization. The aim of this study was to assess consumer acceptability and willingness to...
Open access
Research Article10.9734/AFSJ/2018/40764
A twelve-week feeding trial was conducted to evaluate the effects of Cassava Peel Meal(CPM) on the organoleptic properties of ham of (24) crossbred weaner pigs allocated to four dietary treatments replicated three times in a Completely Randomised Design(CRD) with each replicates...
Open access
Research Article10.9734/AFSJ/2018/41040
Ann N. Kanu, Joseph S. Alakali, Michael O. Eke, Abraham T. Girgih & Chinelo V. Ezeocha·Asian Food Science Journal·2018
The aim of this work was to evaluate the influence of Moringa oleifrea seed meal and yam blend in body weight and glucose level of alloxan - induced diabetes mellitus in male albino rats. The animal study was carried out at the animal house of 5 Department of physiology, biochem...
Open access
Research Article10.9734/AFSJ/2018/40468
Lactobacillus helveticus is generally found as dominant species in the whey starter culture of many cooked long ripened cheeses, thanks to a perfect adaptation in the dairy environment. Recent bioinformatics studies and phenotypic tests highlighted traits of Lactobacillus helveti...
Open access
Research Article10.9734/AFSJ/2018/40877