Aim: In this study, moringa seed flour was subjected to treatments (boiling and roasting) and used to fortify sorghum flour (Kunun Zaki flour). Study Design: The blend ratios of Kunun Zaki flour and Moringa seed flour were 100:0 (control), 95:5, 90:5, 85:15, and 80:20 which were...
Open access
Research Article10.9734/afsj/2022/v21i830441
Finding a bio-composite film to replace petroleum-based synthetic plastic has received considerable attention in recent years. In this research, biocomposite films were effectively prepared using corn cob powder and coconut coir as reinforcing materials in various concentrations...
Open access
Research Article10.9734/afsj/2022/v21i730440
Theophilus M. Ikegwu, Chika U. Obiora, Joy C. Mba, Eunice N. Odo & Nkemakonam M. Anene·Asian Food Science Journal·2022
Two cocoyam varieties (Colocasia esculenta) known as taro grown in Cross-River State and Bendel were subjected to different processing conditions (boiling and drying) and the effect of boiling temperature, boiling time and drying temperatures were investigated. They were processe...
Open access
Research Article10.9734/afsj/2022/v21i730439
Aims: This research aimed at determining the chemical and nutritional properties of composite flour produced from wheat, mushroom and unripe plantain composite flour in order to explore its potentials in food formulation. Study Design: The experiment followed a completely randomi...
Open access
Research Article10.9734/afsj/2022/v21i730437
This study was carried out to assess complementary feeding practices of under-five children in Akuku Toru Local Government Area of Rivers State. A cross-sectional descriptive survey research was adopted for the study. The population for the study consisted of nursing mothers with...
Open access
Research Article10.9734/afsj/2022/v21i730438
Focussing on the need of sustainable diet, this research aimed to understand the nutritional feature of a traditional fermented beverage named as ‘Pendam’. As it is widely consumed in study region, participant observation method applied to understand the complete preparation proc...
Open access
Research Article10.9734/afsj/2022/v21i630435
F. B. Mbemngong, L. M. Ndam, R. M. Njilar, Q. M. Tongwa, V. Sama & A. S. Tening·Asian Food Science Journal·2022
This study was conducted to investigate the pre and postharvest activities of rice stakeholders and to evaluate the influence of packaging on the proximate and mineral compositions of Ndop rice (TOX rice variety). A survey involving rice stakeholders was conducted in Ndop using a...
Open access
Research Article10.9734/afsj/2022/v21i730436
Flour blends of cocoyam and Bambara groundnut were produced through extrusion cooking. Response Surface Methodology (RSM) Central Composite Rotatable Design (CCRD) was adopted for the formulations. Association of Analytical Chemist procedure was used to determine the proximate co...
Open access
Research Article10.9734/afsj/2022/v21i630434
P. N. J. Fernando, S. Pigera, S. A. N. Rashani, S. J. Jayawickrema & A. P. de Silva·Asian Food Science Journal·2022
Aims: Daily use of commercially available protein, multivitamin and electrolyte dietary supplements (MS) is a common practice among athletes. The aim of this study was to identify the effects of MS on athlete’s health. Study Design: A retrospective cohort, pilot study. Methodolog...
Open access
Research Article10.9734/afsj/2022/v21i530430
Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with...
Open access
Research Article10.9734/afsj/2022/v21i630431