Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA...
Open access
Research Article10.9734/afsj/2022/v21i12604
Diabetes mellitus is a global cause of morbidity and mortality. There is a continuous rise in the patients of diabetes in Pakistan. Many conventional and natural origin medicines are available for maintaining optimum blood sugar level. There is a need to carry out standardization...
Open access
Research Article10.9734/ajmah/2021/v19i1230415
G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello·Asian Food Science Journal·2021
Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...
Open access
Research Article10.9734/afsj/2021/v20i930340
Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Stud...
Open access
Research Article10.9734/afsj/2020/v16i130163
An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Bla...
Open access
Research Article10.9734/afsj/2019/v13i430117