Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue·Asian Food Science Journal·2024
Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...
Open access
Research Article10.9734/afsj/2024/v23i8736
Ekpeno Sunday Ukpong, Eucharia Uloma Onyeka, Gloria C. Omeire & Chika C. Ogueke·Asian Food Science Journal·2022
Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould co...
Open access
Research Article10.9734/afsj/2022/v21i1030480
Bread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread...
Open access
Research Article10.9734/afsj/2021/v20i730325
Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Stud...
Open access
Research Article10.9734/afsj/2020/v16i130163
Background and Aim: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products such as milk (usually cow milk). Recently, health-conscious individuals do not often consume ice cream because they are lactose intolerant. Hence...
Open access
Research Article10.9734/AFSJ/2018/42663
African pear (Dacryodes edulis) pulp was processed and spread samples were produced from pulp treated with different levels of food grade additives and labelled as samples A (with 0.045% potassium sorbate), B (0.035% potassium sorbate), C (0.01% butylated hydroxyl toluene), D (0....
Open access
Research Article10.9734/AFSJ/2018/42914
Aim of the Study: This study was undertaken to assess the possibility of using date palm fruit (Phoneix dactylifera L.) for wine production. Study Design: Good quality, fresh and dried date fruit were gotten from Kankia village in Kastina State, Northen Nigeria, sliced to remove...
Open access
Research Article10.9734/BMRJ/2015/16867