Background: Global concerns over environmental sustainability, health, and food security have spurred growing interest in plant-based meat analogues—products designed to replicate conventional meat in appearance, texture, taste, and nutritional value. While traditional alternativ...
Open access
Research Article10.9734/afsj/2025/v24i7806
Ape Saater, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia & Odey Bessie Agwu·Asian Food Science Journal·2025
The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation...
Open access
Research Article10.9734/afsj/2025/v24i2768
Vegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of v...
Open access
Research Article10.9734/afsj/2023/v22i12691
Pineapples (Ananas comosus L. Merr) contain beneficial properties and the object of the study is to compare the physical and chemical properties of two local varieties of pineapples and their prepared bakery products such as jelly and biscuit using flesh of pineapple as one of th...
Open access
Research Article10.9734/afsj/2022/v21i1030479
The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw se...
Open access
Research Article10.9734/afsj/2021/v20i430287
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
The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and...
Open access
Research Article10.9734/afsj/2020/v15i330154