nutritional evaluation

Development and Nutritional Evaluation of Novel Plant-Based Meat Analogues from Legume Blends Infused with Zobo (Hibiscus sabdariffa) Calyces

Attaugwu Roseline Nwabugo, Salisu Amirat Abuh & Anyadioha Josephat Ikechukwu · Asian Food Science Journal · 2025

Background: Global concerns over environmental sustainability, health, and food security have spurred growing interest in plant-based meat analogues—products designed to replicate conventional meat in appearance, texture, taste, and nutritional value. While traditional alternativ...

Open access Research Article 10.9734/afsj/2025/v24i7806

Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours

D. B. Kiin-Kabari, Mbanefo Calista Uzoamaka & O. M. Akusu · Asian Food Science Journal · 2021

Cookies were developed from composite flour of wheat, African Walnut and Carrot. The wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for samples, B, C, D and E, respectively, and with 5% of Carrot flour. The moisture content of the cooki...

Open access Research Article 10.9734/afsj/2021/v20i630310

Evaluation of the Nutritional Value and Acceptability of Powdered Reconstituted Kunu-zaki Drink; an Index of Increasing Shelf Life of the Drink

Kunle, Ogungbemi, D. T. Ishola, A. O. Alejo, C. N. Ajanwachuku, T. A. Odeniyi, K. O. Zaka, E. E. Ugama, O. A. Oke & A. O. Ilori · Asian Food Science Journal · 2019

Increasing the shelf life of kunu-zaki via conversion to powder form at the same time retaining its nutritional and sensory acceptability was evaluated on different cereal grains often used in the production of kunu (maize, sorghum, and millet). The grains were bought from Ibadan...

Open access Research Article 10.9734/AFSJ/2019/43087