Issoufou Amadou, Ali Salé, Josef Garvi, Rayanatou Ali Salé & Moussa Soulé·Asian Food Science Journal·2020
Wild tree species play an important role in the diet of the people. However, few studies tried to assess the food products of those wild tree species in Sahel region. This study focuses on identifying the contribution of Adansonia digitata process products through the survey and...
Open access
Research Article10.9734/afsj/2020/v15i430157
The study was conducted to prepare healthy and nutritious margarine from sunflower oil (SO) and coconut oil (CO). Quality evaluation of the prepared margarine samples were done by determining the nutritional value and sensory evaluation. Three samples of margarine were formulated...
Open access
Research Article10.9734/afsj/2020/v15i130142
Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Afri...
Open access
Research Article10.9734/afsj/2019/v13i430113
Background: Thinking about something new that is important for consumer health is a great concern to all those interested in the dairy industry and its products. Husk Tomato is a promising nutritious fruit rich in minerals, vitamins, and antioxidant compounds. Aim: The objective...
Open access
Research Article10.9734/afsj/2019/v7i229962
Banana fruit (Musa sp.) is consumed as a major source of carbohydrate for millions of people mostly in the tropics and subtropics. Worldwide, banana is the most wasted fruit; postharvest of the banana fruit records up to 40-60% loss, and this loss may be prevented by converting t...
Open access
Research Article10.9734/AFSJ/2019/45792