Jaggery is an unrefined sweetener that retains several biochemical and mineral constituents and can serve as a matrix for value addition using plant-derived ingredients. This study prepared sixteen jaggery formulations using sugarcane juice alone or in combination with grape juic...
Open access
Research Article10.9734/afsj/2026/v25i10921
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
F. B. Mbemngong, L. M. Ndam, R. M. Njilar, Q. M. Tongwa, V. Sama & A. S. Tening·Asian Food Science Journal·2022
This study was conducted to investigate the pre and postharvest activities of rice stakeholders and to evaluate the influence of packaging on the proximate and mineral compositions of Ndop rice (TOX rice variety). A survey involving rice stakeholders was conducted in Ndop using a...
Open access
Research Article10.9734/afsj/2022/v21i730436
Sadman Sakib Sabuj, A. K. M. Faruk-E-Azam, Md. Shahidul Islam, Md. Nizam Uddin, Md. Nazrul Islam & Md. Shajadul Islam·Asian Food Science Journal·2021
Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology U...
Open access
Research Article10.9734/afsj/2021/v20i930344
Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cle...
Open access
Research Article10.9734/afsj/2020/v16i430176
The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...
Open access
Research Article10.9734/afsj/2020/v16i230168