The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo sho...
Open access
Research Article10.9734/afsj/2023/v22i6638
Cocoa placenta obtained after the removal of beans is a huge cocoa by-product usually regarded as waste by farmers. Cocoa placenta from three cocoa varieties: forastero, criollo and national were investigated to provide more comprehensive informations on aroma and phenolic compou...
Open access
Research Article10.9734/afsj/2023/v22i6636
B. M. Khaled, Adda Ann Sina, Asraful Alam, Md. Abdul Alim & Mrityunjoy Biswas·Asian Food Science Journal·2023
Aims: The aim of the study was to investigate the reusability of edible oils and to find which temperature the refined oils could be used for cooking purposes. Study Design: The study followed a completely randomized design (CRD). Place and Duration of Study: The study was condu...
Open access
Research Article10.9734/afsj/2023/v22i5633
Aim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake c...
Open access
Research Article10.9734/afsj/2023/v22i5634
Ubad Polycarpe Tougan, Zoulkifilou Yacoubou, Camille D. Guidime, Nourou S. Yorou & François Malaisse·Asian Food Science Journal·2023
Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in...
Open access
Research Article10.9734/afsj/2023/v22i5632
Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then ana...
Open access
Research Article10.9734/afsj/2023/v22i5631
Aim: In Burkina Faso, low micronutrients intake is one of factors responsible of under five years children malnutrition. Research on local food to find best vegetables rich in micronutrients is a way to improve children nutrition. The aim of this study is to assess micronutrients...
Open access
Research Article10.9734/afsj/2023/v22i4630
The market for plant-based proteins, particularly alternatives to dairy products, is growing due to health benefits and environmental concerns. Many people are adopting plant-based diets, due to lactose intolerance, vegan and vegetarian lifestyles; thus, promoting lactose-free an...
Open access
Research Article10.9734/afsj/2023/v22i4629
This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padja...
Open access
Research Article10.9734/afsj/2023/v22i4628