Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely...
Open access
Research Article10.9734/afsj/2024/v23i7729
Riya Dasgupta, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul & Meghanjan Saha·Asian Food Science Journal·2024
Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Ac...
Open access
Research Article10.9734/afsj/2024/v23i7728
The investigations carried out on blanching, un-blanching and methods of drying on the proximate, sensory properties and vitamins compositions of okra of Okra (Abelmoschus esculentus) were studied. The fresh okra were sorted, washed with portable water, some portions were blanche...
Open access
Research Article10.9734/afsj/2024/v23i7727
The nutrients in cereals and legumes play pivotal roles as building blocks of living organisms. The cereals are rich in carbohydrates, dietary fibers, vitamins, and minerals, whereas the legumes are good source of protein and amino acids with other vitamins and minerals. But thes...
Open access
Research Article10.9734/afsj/2024/v23i7725
The making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this re...
Open access
Research Article10.9734/afsj/2024/v23i7726
Antinutritional properties of yam flour treated with chemical preservatives during six months of storage were carried out. Yam samples were purchased from the wurukum market, processed to obtain yam flour treated with chemical preservatives and packaged in plastic and low-density...
Open access
Research Article10.9734/afsj/2024/v23i7724
The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was inve...
Open access
Research Article10.9734/afsj/2024/v23i7723
Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of th...
Open access
Research Article10.9734/afsj/2024/v23i7721
The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagul...
Open access
Research Article10.9734/afsj/2024/v23i7722
The study has assessed the feeding habits and nutritional status of adolescents in Bamenda II Municipality. Multi-stage sampling technique was used to select four private non boarding secondary schools in Bamenda II Municipality. Systematic sampling was used to select the respond...
Open access
Research Article10.9734/afsj/2024/v23i6720