Rafael Nanelo, Leandro Manuel Mavuei, Angélica Machalela & António Elísio José·Asian Food Science Journal·2026
This study evaluated the effect of partial replacement of wheat flour with cashew nut flour (Anacardium occidentale L.) on selected physicochemical characteristics of bread. Four formulations were prepared: FP, containing 65% wheat flour, 1% salt, 1% yeast, and 33% water; F1, con...
Open access
Research Article10.9734/afsj/2026/v25i8900
This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the dough...
Open access
Research Article10.9734/afsj/2026/v25i6881
The main objective of this study was to produce and evaluate the quality of pounded yam flour substituted with cowpea flour. The yam and cowpea flours were prepared and mixed at the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 for samples A, B, C, D and E respectively, while 100...
Open access
Research Article10.9734/afsj/2026/v25i2856
I Gusti Agung Bagus Abimanyu Praneswara, Yusuf Andriana, Dedy Kurnianto & Jasmadi Jasmadi·Asian Food Science Journal·2025
Aims: To evaluate the effects of different concentrations of carboxymethyl cellulose (CMC) and gum Arabic as stabilizers on the quality attributes of ginger-milk powder produced using the foam-mat drying method. Study Design: A completely randomized design (CRD) was employed, con...
Open access
Research Article10.9734/afsj/2025/v24i12835
Consumers are increasingly demanding nutritional quality in food products. The enrichment of yoghurt with functional ingredients, such as fruits and vegetables, has been widely explored to meet this demand. However, limited attention has been paid to the use of combined dates and...
Open access
Research Article10.9734/afsj/2025/v24i7800
The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...
Open access
Research Article10.9734/afsj/2025/v24i6797
Sylvester Obaike Adejo, Konsum Linda Kemjie, Vachefon Heuvey Forwoukeh, Kelly Ndombow Yakum & Victor Egbeneje·Asian Food Science Journal·2024
Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconu...
Open access
Research Article10.9734/afsj/2024/v23i7730
Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive...
Open access
Research Article10.9734/afsj/2023/v22i7647
C. M. Eze, K. O. Aremu, I. S. Asogwa, N. A. Obeta, C. D. Joseph & A. N. Ibrahim·Asian Food Science Journal·2020
Aims: To Investigate the Proximate, Physicochemical and Sensory attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum). Study Design: Randomized Completely Block Design (RCBD). Place and Duration of Study: Department of Food Science and Techn...
Open access
Research Article10.9734/afsj/2020/v16i430177
A study to assess the profile distribution of important soil attributes in Alfisols and Entisols of West Bengal was conducted during 2016-17. Purposefully selected random sampling was carried out to collect the soils from different locations of two study sites, viz., Kalinagar (2...
Open access
Research Article10.9734/ijecc/2020/v10i130176
The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A),...
Open access
Research Article10.9734/afsj/2019/v12i330087
Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition. Place and Duration...
Open access
Research Article10.9734/afsj/2019/v10i230030
Background: Lipid oxidation has adverse effect on food deterioration and human health. Oxidative reactions limit the shelf-life of fresh and processed foodstuffs which are of great concern in the vegetable oil and fat industry. Aim: The antioxidant activity of Black Cumin (Nigell...
Open access
Research Article10.9734/afsj/2019/v7i429975
Aims: The aim of this study was to investigate the ability of adhesion of different Salmonella’s serovars (S. Newport, S. Muenster, S. Kentucky and S. Kiel) isolated from food surfaces under two ionic strengths (0.1M; 0.001M), in order to understand the influence of environmental...
Open access
Research Article10.9734/ARRB/2018/42502
Roberto Quintero-Dominguez, Jose Luis Reyes-Carrillo, Lino de la Cruz-Larios & Diego Raymundo González- Eguiarte·Asian Food Science Journal·2018
Bee honey is a highly valued food whose international marketing is controlled by quality standards that are based on its physicochemical properties. One of them is color, which does not reflect a high or low quality, but rather the preferences of certain consumer markets. Color i...
Open access
Research Article10.9734/AFSJ/2018/39858