The market for plant-based proteins, particularly alternatives to dairy products, is growing due to health benefits and environmental concerns. Many people are adopting plant-based diets, due to lactose intolerance, vegan and vegetarian lifestyles; thus, promoting lactose-free an...
Open access
Research Article10.9734/afsj/2023/v22i4629
The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat, maize and cassava flours were investigated. The aim of the work was to evaluate the effect of the LSF on the pasting characteristics of the flours. There were significant differences in the p...
Open access
Research Article10.9734/afsj/2021/v20i630313
K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...
Open access
Research Article10.9734/afsj/2020/v16i130162