The growing prevalence of micronutrient deficiencies and diet-related chronic diseases has intensified interest in functional foods formulated from plant-based ingredients. This study investigated the effect of carrot flour substitution on the mineral, carotenoid, and antioxidant...
Open access
Research Article10.9734/afsj/2026/v25i9912
T. K. Adebayo, A. S. Daramola, I. A. Abdulraheem, M. C. Ibrahim & O. O Folorunsho·Asian Food Science Journal·2026
This study assessed the effects of five drying methods on selected quality properties of edible caterpillar (Lepidoptera litoralia) flour, with emphasis on proximate composition, functional properties, mineral content, and vitamin content. The methods evaluated were air drying (A...
Open access
Research Article10.9734/afsj/2026/v25i8904
Background: Fonio is an underutilized ancient West African cereal with promising nutritional, functional, structural, and thermal properties that support its potential application in value-added food products and large-scale industrial utilization. Aims: This study aimed to evalu...
Open access
Research Article10.9734/afsj/2026/v25i6880
Robert Fungo, Amos Asiimwe, Juliana Nambwayo, Samson Marle Willington & Ivan Mukisa Muzira·Asian Food Science Journal·2025
Biofortification is a strategy that has been proven to not only reduce the prevalence of micro-nutrient deficiencies, but also to tackle other forms of malnutrition. Apart from increasing the concentration of the target nutrient, biofortification has also been found to improve th...
Open access
Research Article10.9734/afsj/2025/v24i11828
This study investigated the effect of optimization of process techniques for the production of Bambara groundnut flour and optimization of ingredient formulation for legume-based stiff dough, with an aim to improve nutritional composition and functional properties, while retainin...
Open access
Research Article10.9734/afsj/2025/v24i2771
Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber...
Open access
Research Article10.9734/afsj/2024/v23i11751
Alimi, J.P., Akanni, A.A., Odutola, B.S., Akande, E. J., Haruna, P. B., Adegbola, R. Q., Sanni, L. O. & Okunade, S. O.·Asian Food Science Journal·2024
This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed in...
Open access
Research Article10.9734/afsj/2024/v23i6719
Protein hydrolysis is a method used to produce protein hydrolysates containing simple peptides and free amino acids. The chicken head is one of the by-products that contain a high protein concentration so it can be use as a raw material for protein hydrolysate with functional pro...
Open access
Research Article10.9734/afsj/2024/v23i2698
The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on...
Open access
Research Article10.9734/afsj/2024/v23i1692
The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessme...
Open access
Research Article10.9734/afsj/2023/v22i10680
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
This study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20...
Open access
Research Article10.9734/afsj/2022/v21i930461
Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...
Open access
Research Article10.9734/afsj/2021/v20i930343
Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from ma...
Open access
Research Article10.9734/afsj/2021/v20i830326
This study evaluated flour blends from Wheat, Pearl millet and Andrographis paniculata leaf for functional properties and pasting characteristics profiling. The functional properties such as solubility, gelling capacity, water absorption capacity (WAC), Oil absorption capacity (O...
Open access
Research Article10.9734/afsj/2020/v18i430226