Asian Food Science Journal

Isolation, Identification and Characterization of Thermoduric Psychrotrophic Bacteria from Market Samples of Pasteurized Milk Collected from Mannuthy, Kerala State, India

Vishnu Suresh, Ligimol James, A. K. Beena, V. Aparna Sudhakaran & M. P. Divya · Asian Food Science Journal · 2023

Aims: To isolate, identify and characterize thermoduric psychrotrophic bacteria from locally available market samples of pasteurized milk. Study Design: Market samples of pasteurized milk were collected, subjected to laboratory pasteurization and thermoduric psychrotrophic bacter...

Open access Research Article 10.9734/afsj/2023/v22i4627

Optimization of African Breadfruit Based Complementary Food Using Mixture Response Surface Methodology

Kuyik Solomon Abasiekong, Titus Ugochukwu Nwabueze & Enoch Nwankwo Akobundu · Asian Food Science Journal · 2023

Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, an...

Open access Research Article 10.9734/afsj/2023/v22i4626

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Rischa Amalia Saleha, Fera Novitasari, Nazma Putri Andrianita, Abdul Manab, Manik Eirry Sawitri, Ria Dewi Andriani & Premy Puspitawati Rahayu · Asian Food Science Journal · 2023

The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edib...

Open access Research Article 10.9734/afsj/2023/v22i3625

Effects of Single and Double Treatment Methods on the Micronutrients in Mucuna pruriens (Velvet Bean) Seed Flour

Clement Chinedum Ezegbe, Justina Nne Nwosu, Clifford Ifeanyi Owuamanam & Ekpeno Sunday Ukpong · Asian Food Science Journal · 2023

Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, ge...

Open access Research Article 10.9734/afsj/2023/v22i3624

Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

Elizabeth Ugbede Ohuoba, Thomas M. Okonkwo & Okoyeuzu Chigozie Francis · Asian Food Science Journal · 2023

This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled...

Open access Research Article 10.9734/afsj/2023/v22i3623

Microbiological and Physicochemical Evaluation of Pineapple Fruit and Its Juice for Compliance with Export Requirements

Christiane Adda, Akim Belco Latifou & Virgile Ahyi · Asian Food Science Journal · 2023

Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineap...

Open access Research Article 10.9734/afsj/2023/v22i3622

Assessment and Characterization of Residual Concentrations from Some Cook-in Food Packages Utilized in Nigeria – ‘Moi-Moi’: A Case Study

Iguh, Blessing Ngozi, Bede, Evelyn Njideka & Akanbi, Magdalene Nkeiru · Asian Food Science Journal · 2023

Aim: To assess the magnitude and safety of migrants from three cook-in food packaging materials (plantain leaf, polyethylene film and aluminium foil) into cooked ‘moi-moi’. Methodology: The ‘moi-moi’ was prepared, packaged in three different packaging materials and cooked to done...

Open access Research Article 10.9734/afsj/2023/v22i3621

Assessment of the Effect of Ginger Flour Addition on the Chemical and Storage Stability of Soymilk

Lukong Elsie Lemnyuy, Mike Ojotu Eke, Peter Agorye Adie & Ndi Betrand Bongjo · Asian Food Science Journal · 2023

This study evaluated the effect of adding ginger flour on the storage stability of soymilk. Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and ambient drying (AD).The ginger flour were incorporated into processed soymilk at 1 g and 2 g levels, re...

Open access Research Article 10.9734/afsj/2023/v22i2620

Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study

N. E. Adigwe, D. B. Kiin-Kabari & N. J. T. Emelike · Asian Food Science Journal · 2023

Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the contro...

Open access Research Article 10.9734/afsj/2023/v22i2619

Fat and Protein Composition and Consumer Accepatbility of Modified Thai Ice Tea (CHA-YEN)

Luthfiah a, Tasir, . Mursida, Andi Ridwan Makkulawu & . Hasniar · Asian Food Science Journal · 2023

Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is...

Open access Research Article 10.9734/afsj/2023/v22i2618