quality.

Health and Nutritional Qualities of Drinks Produced in the Beninese Brewery Company and Those Sold on the Benin Market

Célestin K. C. Tchekessi, Jultesse S. B. Banon, Arthur Fagbohoun, Tchouaib Aguenou, Akim Bouraima, Pivot S. A. Sachi, Roseline T. M. Bleoussi, Anayce A. M. Djogbe, Karl T. Assogba, Paulin Azokpota & Innocent P. Bokossa Yaou · Asian Food Science Journal · 2021

Aims: This study aims to evaluate the microbiological, physicochemical and sensory qualities of beverages sold on the market in Benin. Study Design:  The biological material used consisted mainly of beverage samples (126) collected at random from three wholesalers at the points o...

Open access Research Article 10.9734/afsj/2021/v20i130252

Production of Ready-to-Bake Whole Grain Barley Cake Mix with Improved Quality

Mokhtar Harb Abd-El- Khalek · Asian Food Science Journal · 2020

Due to the busy and fast paced lifestyle in modern times, the demand for healthy and ready-to-cook foods has increased to a great extent. In the present study, ready-to-bake whole grain barley cake mix formulas were developed by the use of different additive (i.e. carboxymethyl c...

Open access Research Article 10.9734/afsj/2020/v18i330219

Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu

S. T. Gbaa, S. A. Ahemen, M. O. Eke & P. O. Ochelle · Asian Food Science Journal · 2019

Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) f...

Open access Research Article 10.9734/afsj/2019/v11i430066