D. C. Arukwe, B. I. Offia-Olua, I. F. Okereke, N. L. Nwanagba & C. J. Nwafor·Asian Food Science Journal·2026
This study investigated the effect of processing methods on amino acid profile and functional properties of pigeon pea flours and sensory acceptability of the balls. Flours were produced from soaked, boiled and soaked/boiled pigeon pea seeds, and designated as soaked for 12 h (S1...
Open access
Research Article10.9734/afsj/2026/v25i4868
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 Article10.9734/afsj/2024/v23i8737
White/cream colourbambara groundnut (BGN) seed (Vigna subterranean L.) Was grouped into 12 portions and subjected to different processing methods by soaking in water at room temperature (280C) for 12- 48h and further boiling for different times (30 – 60min). The soaked-boiled see...
Open access
Research Article10.9734/afsj/2022/v21i1030475
The indigenous root and tuber crops in Sri Lanka have not been exploited by the food industry. With a view to establish their nutritional importance and promote consumption and industry usage, this study determined the contents of selected bio active compounds and antioxidant pro...
Open access
Research Article10.9734/afsj/2020/v19i230235
A study on the effect of cooking methods on the microbial load of beef collected at different hours of the day in Ekpoma town market was conducted. Meat samples were purchased at 8am, 1pm and 5pm from the market and taken to the laboratory for microbial load analysis. Another por...
Open access
Research Article10.9734/AFSJ/2019/45643