Banana chips are a popular snack made from unripe bananas and preserved through drying and frying methods. This study investigated the effects of different pretreatments on the quality and storage stability of banana chips. The pretreatments included a control (sample A), 5% salt...
Open access
Research Article10.9734/afsj/2026/v25i5871
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
O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun·Asian Food Science Journal·2021
Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...
Open access
Research Article10.9734/afsj/2021/v20i330281