blanching

Effect of Different Processing Methods on the Anti-nutritive Components of Selected Indigenous Vegetables

Theresia Ponsiano Ngungulu, Alex Wenaty, Bernard Chove, Rashid Suleiman & Hadijah Mbwana · Asian Food Science Journal · 2024

Indigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence...

Open access Research Article 10.9734/afsj/2024/v23i8737

Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato

S. N. Orjiakor, L. C. Okpala, C. U. Obiora, S. K. Okocha & E. N. Odoh · Asian Food Science Journal · 2022

Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutr...

Open access Research Article 10.9734/afsj/2022/v21i11594

Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

O. M. Akusu, C. A. Orisa & B. S. Chibor · Asian Food Science Journal · 2022

Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...

Open access Research Article 10.9734/afsj/2022/v21i430423

Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods

Emelike, Nkechi-Juliet Tamuno · Asian Food Science Journal · 2020

Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was inve...

Open access Research Article 10.9734/afsj/2020/v19i230232

Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings

O. Akinjayeju, A. O. Badrudeen & M. Q. Soretire · Asian Food Science Journal · 2020

This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeele...

Open access Research Article 10.9734/afsj/2020/v17i230186

Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire

Aïssatou Coulibaly, Kouadio Claver Degbeu, Abo Paul Marcelin Bekoin, Yapi Elisée Kouakoua, Kingsley Kwadwo Asare Pereko, Soumaïla Dabonné & N’Guessan Georges Amani · Asian Food Science Journal · 2019

Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food B...

Open access Research Article 10.9734/afsj/2019/v9i430022