acidity

Effect of Enriching Bread with Cashew Nut Flour (Anacardium occidentale L.)

Rafael Nanelo, Leandro Manuel Mavuei, Angélica Machalela & António Elísio José · Asian Food Science Journal · 2026

This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, con...

Open access Research Article 10.9734/afsj/2026/v25i8900

Physicochemical, Microbiological and Sensory Properties of Honey from Yewaland, South-West Nigeria

S. S. Akoja, O. A. Mohammed & O. J. Coker · Asian Food Science Journal · 2023

Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive...

Open access Research Article 10.9734/afsj/2023/v22i7647

Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

P. C. Obinna-Echem & P. A. Amgbeye · Asian Food Science Journal · 2021

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively...

Open access Research Article 10.9734/afsj/2021/v20i1230388