This study produced yoghurt incorporated with beetroot and carrot juices and evaluated its phytochemical, antioxidant and sensory properties. Beetroot and carrot juices were prepared and incorporated into yoghurt at different ratios. The treatments were YOBC1 (yoghurt with 20% be...
Open access
Research Article10.9734/afsj/2026/v25i8898
Puji Rahmadi, Awalina Satya, Yusuf Andriana, Dedy Kurnianto, Vo Thanh Sang, Lia Kusmita & Ratih Pangestuti·Asian Food Science Journal·2025
Spirulina (Arthrospira spp.) produces natural pigments such as phycobiliproteins (notably phycocyanin), carotenoids (including β-carotene and zeaxanthin), and chlorophyll a, which are versatile biomolecules. These natural pigments exhibit a range of bioactivities, including antio...
Open access
Research Article10.9734/afsj/2025/v24i9817
The quantitative analysis of total carotenoids in some vegetables consumed in Akwa Ibom State was evaluated using UV-Spectrophotometer and acetone as extraction solvent. Ten different vegetable samples i.e. Carrot (Daucus carota),purpleegg plant(Solanum melongena), green egg plan...
Open access
Research Article10.9734/afsj/2019/v9i330010
To alleviate hidden hunger on a long term basis, there is need to establish the nutrient composition of vegetables and determine the level of their incorporation into diets to meet body requirements of relevant vitamins and minerals. This research was aimed at evaluating the nutr...
Open access
Research Article10.9734/AFSJ/2018/41603