The increasing demand for micronutrients to address deficiencies and the worldwide transition to functional foods have made nutrient-enriched flours from underutilized crops a matter of great concern. Orange-fleshed sweet potato (OFSP) contains high levels of beta-carotene (provi...
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Research Article10.9734/afsj/2026/v25i2852
Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K.·Asian Food Science Journal·2024
Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...
Open access
Research Article10.9734/afsj/2024/v23i6717
Aims: The Global population is increasing at an accelerated rate while food security is moving in towards a negative direction. Therefore, identification and utilization of underutilized food resources are important to attain sustainability. The present study focused on seeds of...
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Research Article10.9734/afsj/2023/v22i11681
Generally overlooked by consumers, many local leafy vegetables in the Republic of Congo are considered to be part of the rural way of life and “poor man's food”. In order to promote their consumption, this study was carried out to assess the nutrient composition of four leafy veg...
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Research Article10.9734/afsj/2023/v22i8651
The practical application of an analytical scanning electron microscope with an EDS system – microanalysis for examining the ash elemental composition of vegetable crop selection was considered. Morphology and surface analysis through XRD and SEM. The content of 14 basic elements...
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Research Article10.9734/afsj/2022/v21i1030473
The aim of this study was to investigate the Physicochemical and nutritional properties of unfermented and fermented Roselle seeds. Datou is a product of the traditional alkaline fermentation of Hibiscus sabdariffa seeds consumed as food condiment in many African countries includ...
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Research Article10.9734/afsj/2022/v21i930447
In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10%...
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Research Article10.9734/afsj/2022/v21i830442
Aims: This research aimed at determining the chemical and nutritional properties of composite flour produced from wheat, mushroom and unripe plantain composite flour in order to explore its potentials in food formulation. Study Design: The experiment followed a completely randomi...
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Research Article10.9734/afsj/2022/v21i730437
This study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine...
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Research Article10.9734/afsj/2021/v20i1130379
In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A=...
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Research Article10.9734/afsj/2021/v20i830331
Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:4...
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Research Article10.9734/afsj/2021/v20i830330
Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when t...
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Research Article10.9734/afsj/2021/v20i630304
As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical proper...
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Research Article10.9734/afsj/2021/v20i530294
This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. Th...
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Research Article10.9734/afsj/2021/v20i330278
This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits w...
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Research Article10.9734/afsj/2021/v20i330275