defatted

Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours

Barber, Lucretia Ifeoma, Emelike, Nkechi Juliet T. & Deebom Maureen Dumlebabari · Asian Food Science Journal · 2021

The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left un...

Open access Research Article 10.9734/afsj/2021/v20i230259

Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

Max Robinson Wenno, Johanna Louretha Thenu & Martha Loana Wattimena · Asian Food Science Journal · 2020

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioac...

Open access Research Article 10.9734/afsj/2020/v17i430200

Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

N. J. T. Emelike, A. E. Ujong & S. C. Achinewhu · Asian Food Science Journal · 2020

The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition,...

Open access Research Article 10.9734/afsj/2020/v17i330191