Pectin is a multifunctional constituent of cell wall of different plants at different concentration with a widespread application. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize...
Open access
Research Article10.9734/afsj/2025/v24i2769
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
Extremophiles are microorganisms that thrive in extreme environments, such as high temperatures, high pressures, and acidic or alkaline conditions. These organisms have unique adaptations that allow them to survive in these harsh conditions, and they are of great interest to the...
Open access
Research Article10.9734/afsj/2025/v24i1767
Aims: This research aims to determine the quality of sponge cake with using liquid eggs based on expandability, texture, protein content, fat content, moisture content and color and produce products with high nutritional value. Study Design: This research are an laboratory experi...
Open access
Research Article10.9734/afsj/2025/v24i1766
The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia Stat...
Open access
Research Article10.9734/afsj/2025/v24i1764
The study investigated effect of different drying methods on the chemical and storage properties of ‘daddawa’ powder produced from African locust bean (Parkia biglobosa) seeds. The study provided valuable insights into the drying methods that will help in optimizing the process o...
Open access
Research Article10.9734/afsj/2025/v24i1765
This study investigates the effects of three processing methods; blanching, drying, and fermentation on the phytochemical properties of Garcinia kola stem bark and stone breaker leaves, both of which are traditionally used in medicine. The primary aim was to evaluate how these pr...
Open access
Research Article10.9734/afsj/2025/v24i1763
John Praise Alimi, Olufunke Grace Otitodun, Abubakar Adegboyega Akanni, Medinat Oyiza Jimoh, Rukayat Queen Adegbola, Patience Bahago Haruna, Esther Jesutomilayo Akande, David Taiwo Ishola, Olufunmilayo Adeola Ajayi, Aaron Isaac Yissa & Bamidele Samuel Odutola·Asian Food Science Journal·2024
Developing food products with functional and high nutritional potentials to engender promising solutions to malnutrition is a practical step in addressing SDG-3. This investigation was done to assess the quality of cakes produced with blends of flour from cassava and Bambara nuts...
Open access
Research Article10.9734/afsj/2024/v23i12762
Millets have surfaced as a unique ingredient which has a potent presence as a predominant component in breakfast cereals. They have emerged as a convenient choice for almost all categories of people be it children, housewives, working professionals or elderly groups. The growing...
Open access
Research Article10.9734/afsj/2024/v23i12761
Tahmid Al Rifat, SK Fahim Tahmid Boni, Md. Sajjad Hossain, S M Sohanur Rahman, S. M. Johir Rayhan & Md. Zahir Mahmud·Asian Food Science Journal·2024
To reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated ba...
Open access
Research Article10.9734/afsj/2024/v23i12760