Aim: The study was aimed at determining the mycoflora and aflatoxin producing fungi in some storage cereals sold at Darki market, Wudil Local Government Area, Kano State. Nigeria. Study Design: A total of thirty samples (ten samples containing 250g each of maize, millet and wheat...
Open access
Research Article10.9734/afsj/2022/v21i130401
The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sor...
Open access
Research Article10.9734/afsj/2021/v20i1130373
Joy N. Eke-Ejiofor, Adelaide E. Ojimadu, Gabriel O. Wordu & Chigozie E. Ofoedu·Asian Food Science Journal·2021
The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some func...
Open access
Research Article10.9734/afsj/2021/v20i930342
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
The suitability of sorghum and millet grains in the production of malt-based syrups was determined. The grains were steeped for 50 h, germinated for 5 days at room temperature and were kilned for 48h to produce the malts. Mashing was carried out by three-stage decoction method an...
Open access
Research Article10.9734/afsj/2020/v14i430134
Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...
Open access
Research Article10.9734/afsj/2020/v14i230124
The effect of Lactobacillus species and Saccharomyces cerevisiae on the mineral and anti-nutrient composition of kunu samples was investigated. Two species of Lactobacillus and yeast were used as starter cultures for the fermentation of kunu which was allowed to ferment for 48 h...
Open access
Research Article10.9734/AFSJ/2018/44023
Extrusion cooking was used to formulate millet-pigeon pea flour blend with the aim of providing high energy, protein enriched and affordable foods for malnourished children. Five extruded samples were developed from millet-pigeon pea flour blend via extrusion cooking by loading t...
Open access
Research Article10.9734/AFSJ/2018/41952
Aims: This study was done to investigate the effects of zinc oxide (ZnO) nanoparticles application on foxtail millet in water stress conditions. Place and Duration of Study: The experiment was conducted at the Agricultural Research Center of Islamic Azad University, Birjand branc...