The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagul...
Open access
Research Article10.9734/afsj/2024/v23i7722
Abbattoir waste water is of a complex composition. When discharged without being treated, poses a threat to human health and the environment. This is the practice common in Nigeria, and is worrisome. Objective: The aim of this study was to assess the physico-chemical and microbio...
Open access
Research Article10.9734/mrji/2022/v32i430383
Serge Couhoulé Allou, Catherine Bomoh Ebah, Jean-Baptiste Gnelie Gnahoua, Bilo Régis Jean-François LOA & FrançoiseAkissi Kouamé·Asian Food Science Journal·2021
Cassava occupies an important place in the food security of populations in Côte d'Ivoire. There are many products derived from cassava but«attiéké» remains the flagship product in Côte d'Ivoire. Faced with the productivity challenges, organic fertilization is increasingly used by...
Open access
Research Article10.9734/afsj/2021/v20i1030370
The physico-chemical properties of seed are significant in designing equipment, marketing for evaluating seed quality. In this context, physico-chemical properties of three varieties of mung bean seeds, physical properties and germination properties during the sprouting period we...
Open access
Research Article10.9734/ijecc/2021/v11i330381
The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt level...
Open access
Research Article10.9734/afsj/2021/v20i430286