Quality assessment

Nutritional Composition and Sensory Evaluation of Malted Sorghum (Sorghum bicolour) Beverage Fortified with Cocoa (Theobroma cacao)

Sunmonu Basirat Afolake Ojubanire, Ilufoye Taofikat, Adigun Musibau Adeleke, Agbaje, Rafiu, Oluwanisola Risikat Modupe & Ajobiewe Precious Omowumi · Asian Food Science Journal · 2022

In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10%...

Open access Research Article 10.9734/afsj/2022/v21i830442

Quality Assessment of Sachet and Bottled Water in Ogbomoso Metropolis, Nigeria

Augustine I. Airaodion, Edith O. Airaodion, Etinosa U. Osemwowa, Emmanuel O. Ogbuagu & Uloaku Ogbuagu · Asian Food Science Journal · 2019

Background: Access to potable water has become a difficult task in many countries of the world including Nigeria. In Nigeria, the government is trying her best to make water supply available to the masses but till now this vision has never been accomplished. If those living in ur...

Open access Research Article 10.9734/afsj/2019/v9i230007

Quality Assessment of Traditionally Dried Marine Fish of Bangladesh

Parimal Chadra Paul, Md. Shaheed Reza, Md. Nazrul Islam & Md. Kamal · Asian Food Science Journal · 2018

A study was conducted to assess organoleptic, biochemical and microbiological quality aspects of traditionally dried marine fish products of one of the largest fish drying zones of Bangladesh viz., Cox’s Bazar and Teknaf. It was found that eight species viz., Stromateus chinensis...

Open access Research Article 10.9734/AFSJ/2018/44406