Eggplants

Untraditional Sources for Producing High Nutritional Value Bakery Products

Shereen L. Nassef, G. H. H. Zahran & M. A. Asael · Asian Food Science Journal · 2022

The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as...

Open access Research Article 10.9734/afsj/2022/v21i1030478

Quality Evaluation of African Eggplant Stored in Evaporative Coolers

A. A. Balogun & C. C. Ariahu · Asian Food Science Journal · 2020

Postharvest cooling of fresh produce is essential to delivering high quality produce to the consumer. African eggplants are chilling sensitive at temperatures below 10°C, there is need to store them at higher temperatures because of their tropical nature. Evaporative coolers suit...

Open access Research Article 10.9734/afsj/2020/v18i130207