Background and Aims: Beetroot, papaya and pineapple constitute important natural ingredients in producing functional foods due to the presence of bioactive and antioxidant compounds. Therefore, this study aimed to formulate and evaluate the physicochemical composition and antioxi...
Open access
Research Article10.9734/afsj/2025/v24i4779
John Praise Alimi, Olufunke Grace Otitodun, Abubakar Adegboyega Akanni, Medinat Oyiza Jimoh, Rukayat Queen Adegbola, Patience Bahago Haruna, Esther Jesutomilayo Akande, David Taiwo Ishola, Olufunmilayo Adeola Ajayi, Aaron Isaac Yissa & Bamidele Samuel Odutola·Asian Food Science Journal·2024
Developing food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts...
Open access
Research Article10.9734/afsj/2024/v23i12762
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
This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeele...
Open access
Research Article10.9734/afsj/2020/v17i230186