Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, ge...
Open access
Research Article10.9734/afsj/2023/v22i3624
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
I. B. Bwatanglang, S. T. Magili, Y. Musa, S. P. Zira, P. Alexander & Y. Adamu·Asian Food Science Journal·2019
In this study, the vitamin, nutrient, antinutrient and heavy metal concentrations in Powdered mango fruit juices (sachet brands) (PMFJ), Liquid mango fruit juices (LMFJ), and Fresh or raw mango fruits juices (FMFJ) were assessed toward establishing a tradeoff between their health...
Open access
Research Article10.9734/afsj/2019/v12i230079
The quantitative analysis of total carotenoids in some vegetables consumed in Akwa Ibom State was evaluated using UV-Spectrophotometer and acetone as extraction solvent. Ten different vegetable samples i.e. Carrot (Daucus carota),purpleegg plant(Solanum melongena), green egg plan...
Open access
Research Article10.9734/afsj/2019/v9i330010