The growing demand for nutrient-rich ready-to-eat foods has increased the need to understand moisture sorption characteristics and packaging stability of extruded Bambara groundnut-based breakfast meals to enhance their quality, safety, and shelf life. The objective of this study...
Open access
Research Article10.9734/afsj/2026/v25i7888
Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins...
Open access
Research Article10.9734/afsj/2025/v24i6792
In nutraceutics, a wide range of nutritious foods are being explored for their pharmacological benefits. Pepper and tomato fruits are packed with health-promoting substances and can be processed into sauce, soups, paste, and other delicacies. Carbon tetrachloride (CCl4) is an env...
Open access
Research Article10.9734/afsj/2025/v24i4780
Aim: To assess ultraviolet radiation microbial deactivation and impact of different types of packaging during the storage of dried cocoa beans. Study Design: Quasi experimental design. Place and Duration of Study: Department of Microbiology, Faculty of Science, University of Yaou...
Open access
Research Article10.9734/mrji/2025/v35i31553
Entomopathogenic Fungal agents play an important role in controlling pest population. Besides isolating and exploiting the virulent fungal agents it is essential to maintain its viability for longer period at affordable cost, thereby they could be employed for further research. U...
Open access
Research Article10.9734/mrji/2024/v34i81470
Ewodo Symphorien, Olemba Clemence, Ongbayokolak Nadine Sylvie, Apou Jeanne Aurore, Zedong Yann Pierrick & Adiogo Dieudonne·Asian Journal of Medicine and Health·2022
Blood transfusion is a substitute therapy which consists to administered blood or one of its components to one or more sick person. hematological components retain their stability if the cold chain is maintained between 2 and 6°C. essential for good transfusion performance. The a...
Open access
Research Article10.9734/ajmah/2022/v20i830478
Over the years, okra's demand has grown in Nigeria as a result of its economic and nutritional benefits. Unfortunately, due to inadequate handling and storage procedures, the okra pods produced deteriorates and loses value. To ensure that the wastage of this produced okra reduces...
Open access
Research Article10.9734/afsj/2022/v21i430422
Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The mo...
Open access
Research Article10.9734/afsj/2021/v20i830332
Aim: Vegetables are good sources of nutrients such as minerals, oil, vitamins and carbohydrates and are used in preparing different delicacies such as soups and salads. This study was aimed at investigating the microbiological quality and antibiotic resistance pattern of microorg...
Open access
Research Article10.9734/mrji/2019/v29i230159
Aims: The aim of this study was to examine the effect of storage conditions on the of maize-soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70:30, 75:25, 80:20, 85:15, 90:10, 95:5 and 100:0 of maize flour to soy flour. This was to ascertain...
Open access
Research Article10.9734/afsj/2019/v9i330015
Fresh fruit products eaten raw and minimally processed are important component of a daily diet. The study intends to isolate and characterized bacterial isolates cultured from selected fresh fruit samples in Esa-Oke Metropolis. Streak plate method was employed to isolate the bact...
Open access
Research Article10.9734/MRJI/2018/45753
Kunle, Ogungbemi, D. T. Ishola, A. O. Alejo, C. N. Ajanwachuku, T. A. Odeniyi, K. O. Zaka, E. E. Ugama, O. A. Oke & A. O. Ilori·Asian Food Science Journal·2019
Increasing the shelf life of kunu-zaki via conversion to powder form at the same time retaining its nutritional and sensory acceptability was evaluated on different cereal grains often used in the production of kunu (maize, sorghum, and millet). The grains were bought from Ibadan...
Open access
Research Article10.9734/AFSJ/2019/43087
Tomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrie...
Open access
Research Article10.9734/AFSJ/2019/44518
To alleviate hidden hunger on a long term basis, there is need to establish the nutrient composition of vegetables and determine the level of their incorporation into diets to meet body requirements of relevant vitamins and minerals. This research was aimed at evaluating the nutr...
Open access
Research Article10.9734/AFSJ/2018/41603
Isolation, identification and pathogenicity of fungal organisms causing postharvest spoilage of tomato fruits during storage was carried out. Tomato fruits showing symptoms of rot were collected from the store house. Small sizes were cut and surface sterilized in 1% of Sodium hyd...
Open access
Research Article10.9734/ARRB/2018/41804