Asian Food Science Journal

Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour

Alimi, J.P., Akanni, A.A., Odutola, B.S., Akande, E. J., Haruna, P. B., Adegbola, R. Q., Sanni, L. O. & Okunade, S. O. · Asian Food Science Journal · 2024

This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed in...

Open access Research Article 10.9734/afsj/2024/v23i6719

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Maboh, J., Yusufu, M. I., Awambeng, S. M., Agbor, E. A., Konsum, L. K., Ezindu-Odoemelam, M.N. & Yakum, N. K. · Asian Food Science Journal · 2024

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blend...

Open access Research Article 10.9734/afsj/2024/v23i6717

Effect of Garcinia Kola Consumption on Lipid Profile and Body Weight of Rats Fed with High Fat Diet

Mformoh Martha Beyang, Noumo Ngangmou Thierry, Mache Gilles André, Ejoh Richard Aba, Dobgima John F., Tatsadjieu Ngoune Leopold & Mbofung Carl Moses F · Asian Food Science Journal · 2024

Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and preventi...

Open access Research Article 10.9734/afsj/2024/v23i6718

The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Cantika Putri Juliana, Herly Evanuarini & Dedes Amertaningtyas · Asian Food Science Journal · 2024

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completel...

Open access Research Article 10.9734/afsj/2024/v23i5715

Unveiling the Shifting Dietary Landscape: Plant-Based Foods Amidst the COVID-19 Era

Usman Ali, Farooq Hafeez, Ameer Khan & Shahzad Farooq · Asian Food Science Journal · 2024

Manuscript addresses the present era COVID-19 pandemic as one of the global challenges. Still in 2024, the health professionals and scientists are searching and trying to figure out the complete answers about the origin of these zoonoses.In past years of pandemic, plant origin fo...

Open access Research Article 10.9734/afsj/2024/v23i6716

Physicochemical Characteristics of Set Yogurt Fortified with Dracaena angustifolia Leaves Extract

Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati & Premy Puspitawati Rahayu · Asian Food Science Journal · 2024

Aims:  This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design:  The research used a factorial expe...

Open access Research Article 10.9734/afsj/2024/v23i5714

Antibiotic Resistant and Plasmid Borne Bacteria Associated with Locally Produced Honey in Enugu State, Nigeria

Olisaka, F. N., Odoh, M. O., Onyia, C. F., Agbodike, C. M., Ikechukwu, C. O & Bello-Ukwueze, M. N. · Asian Food Science Journal · 2024

Aim: The aim of this study is to isolate and identify bacteria contaminants present in the honey samples sold in Ogbete market and detect the presence of imipenem resistance genes in the isolates. Place and Duration of Study: A total of four samples were collected from Ogbete mar...

Open access Research Article 10.9734/afsj/2024/v23i5712

The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

G. Apriani, C. N. Yunita, D. Rosyidi, P. P. Rahayu, E. Saputro & L. E. Radiati · Asian Food Science Journal · 2024

This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, a...

Open access Research Article 10.9734/afsj/2024/v23i5713

Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

Wan Nur Zahidah W.Z., Raja Arief Deli R.N., Noor Zainah A., Norhida Arnieza M. & Mohd Fakhri H. · Asian Food Science Journal · 2024

Retort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches. Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiologica...

Open access Research Article 10.9734/afsj/2024/v23i5711

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

Agbor Evelyn Agbor, Charles Chukwuma Ariahu, Peter A. Adie & E.C. Ariahu · Asian Food Science Journal · 2024

The effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinizat...

Open access Research Article 10.9734/afsj/2024/v23i4710