The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cook...
Open access
Research Article10.9734/afsj/2024/v23i9741
The aim of this study was to evaluate the impact of cooking conditions on proximate composition and textural properties (cohesiveness and chewiness) of chicken breast meat. Eight packs of industrial skinless chicken breast meat were cooked by air frying (AF), baking (BK), deep f...
Open access
Research Article10.9734/ejnfs/2023/v15i61313
Elizabeth Ugbede Ohuoba, Thomas M. Okonkwo, Isah Laisi Rashidi, Amoran Omolola Oluwafunmike, Igweagu Christian Chukwuebuka, Eugene Felicia Nwakaego, Y. M. O. Maxwell & A. B. Zubair·European Journal of Nutrition & Food Safety·2023
This research aimed at evaluating the microbiological quality of fresh catfish (Clarias gariepinus) sold in three different markets and ponds in Minna metropolis. The total plate counts from Bosso pond are 2.7 × 102 cfu/mL and 3.8 × 102 cfu/mL (satisfactory) for skin and gill...
Open access
Research Article10.9734/ejnfs/2023/v15i41301
This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled...
Open access
Research Article10.9734/afsj/2023/v22i3623
The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, tra...
Open access
Research Article10.9734/ejnfs/2023/v15i11285
The effect of cooking on pH, juiciness, instrumental colour and microstructural properties of chicken breast meat was investigated. Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions , thawed and cooked by air frying (AF), baking (BK...
Open access
Research Article10.9734/ejnfs/2022/v14i111264