Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
Aim: To quantify the Trypsin Inhibitory Activity (TIA) and Alpha - Amylase Inhibitory Activity (AIA) in legume varieties with effect of cooking. Study Design: Seeds of twelve legume varieties grown in Complete Randomized Block Design (CRBD) in experimental field conditions were u...
Open access
Research Article10.9734/afsj/2021/v20i130248
Kouakou Kouadio, Kouassi Martial-Didier Adingra, Martin Kouadio, William Kwithony Disseka, Oscar Jaures Gbotognon & Eugène Jean Parfait Kouadio·Asian Food Science Journal·2020
Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire)...
Open access
Research Article10.9734/afsj/2020/v18i230214