Yadang G., Ngaha D. W, Feumba Dibanda R., Djuikwo Nkonga R. V., Mbome Lape I. & Ndjouenkeu R.·Asian Food Science Journal·2025
Sweet potato (Ipomoea batatas Lam.) is a tuber that is widespread throughout Cameroon and highly prized by the population, who eat it using a variety of culinary techniques. It naturally contains amylases, which play a crucial role in the digestion of starch into simpler molecule...
Open access
Research Article10.9734/afsj/2025/v24i6799
The aim of the study was to perform a qualitative phytochemical analysis and mucilage characterization of seeds from two Opuntia species: Opuntia Ficus-indica and Opuntia robusta from Botswana. Phytochemical extractions were conducted using ethanol, methanol, and n-hexane. The re...
Open access
Research Article10.9734/afsj/2025/v24i6798
The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...
Open access
Research Article10.9734/afsj/2025/v24i6797
The present study was undertaken to develop and standardize a nutritionally enhanced Ready-To-Cook (RTC) Millet Khichdi premix, incorporating green gram splits, oats, and soy chunks, aimed at offering a convenient and wholesome meal solution. Key ingredients for the premix includ...
Open access
Research Article10.9734/afsj/2025/v24i6796
The encapsulation technology enhances stability and bioavailability of bioactive compounds in functional beverages. Appealing sensory attributes with enhanced nutritional value was focused as a key feature for developing the beverage. Sodium chloride and calcium chloride were use...
Open access
Research Article10.9734/afsj/2025/v24i6795
Aims: This study aims to assess the quality of chicken corned using rice bran oil, focusing on moisture content, water holding capacity, cooking loss, yield, texture, and antioxidant activity. Study Design: This study is an experiment done in a lab where the tests are arranged ra...
Open access
Research Article10.9734/afsj/2025/v24i6793
The aim of this research was to determine the effect of harvesting age, varieties and interaction between harvesting age and varieties on physical properties, chemical and sensory of sweet type cassava flour in South Lampung. The factorial experiment was arranged in a Complete Ra...
Open access
Research Article10.9734/afsj/2025/v24i6794
Aims: This study aims to create a simple and quick test using a paper-based strip to check how much palm oil degrades when it’s used repeatedly for frying. Study Design: An experimental study combining traditional lab techniques with the newly developed strip method. Place and Du...
Open access
Research Article10.9734/afsj/2025/v24i6791
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
Food insecurity has emerged as a significant global public health concern, with developing nations being particularly affected. This paper seeks to better understand food insecurity among private university students. The informants were CCN university students chosen on purpose....
Open access
Research Article10.9734/afsj/2025/v24i6790