Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpo...
Open access
Research Article10.9734/afsj/2026/v25i2853
Lawal Halima Zubairu, Madu Paschal Chima, Opaluwa Obaje Daniel & Mohammed, Yahaya·Asian Food Science Journal·2021
Aim: This study aimed to analyze the amino acid profile and determine the vitamin C content of the condiments named Detarium microcarpum (DM), Cissus populnea (CP), Grewia mollis (GW) and Parkia biglobosa (PB). Study Design: The condiments obtained from Gwagwa market, Federal Cap...
Open access
Research Article10.9734/afsj/2021/v20i930339
Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The...
Open access
Research Article10.9734/afsj/2021/v20i230260
Mohammad Rahanur Alam, Mohammad Asadul Habib, Pinaki Chowdhury, Lincon Chandra Shill & Md Abdullah Al Mamun·Asian Food Science Journal·2019
Aim: Ascorbic acid (vitamin C) is the most important food constituent because of its antioxidant and functional activity. The study aims to determine the Vitamin C content in commercially available fruit drinks collected from selected shops in Bangladesh. Study Design: This study...
Open access
Research Article10.9734/afsj/2019/v13i330112
Up-to-date, there is no methodical and long-term research on fruit quality and nutritional characteristics of peppers grown in organic production system in Republic of Macedonia. Still, there are debates in broad sense about the advantage of organic vegetable production compared...
Open access
Research Article10.9734/ARRB/2018/42851